NI junior doctors vote for strike action over pay

The vote in favour of a strike could see junior doctors take part in a 24-hour walkout in March.

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Kemi Badenoch Accuses Ex-Post Office Chair Of Seeking ‘Revenge’ On Her For Sacking Him

Kemi Badenoch has accused Henry Staunton, the former Post Office chairman, of spreading “falsehoods” in order to get “revenge” on her for sacking him.

In a statement to the Commons on Monday, the business secretary hit back at claims made by Staunton in the Sunday Times.

He said a civil servant asked him to delay compensation payments to victims of the Horizon IT scandal to save the government money ahead of the election.

Staunton also said Badenoch told him he was being removed from his job in January because someone had to “take the rap” for the affair.

And he accused her of failing to apologise to him after he first found out he was losing his job from Sky News.

But Badenoch denied all three allegations made by Staunton, who she removed from his job in January.

She said there was “no evidence whatsoever” to back up his claim he had been asked to delay payments.

“The reality is my department has done everything it can to speed up compensation payments to victims,” she said.

The business secretary told MPs Staunton was dismissed not to “take the rap” but because there were “serious concerns about his behaviour”.

“While he was in post a formal investigation was launched into allegations regarding to Mr Staunton’s conduct – this included serious matters such as bullying,” she said.

And she said rather than failing to apologise for the way he found out he had lost his job she had been at “great pains to make my concerns about his conduct private”.

“He has chosen to spread a series of falsehoods, provide made up anecdotes to journalists and leak discussions held in confidence,” she said.

“I would hope most people reading the interview in yesterday’s Sunday Times will see it what it was – a blatant attempt to seek revenge following dismissal.”

Badenoch said a formal record of her phone call with Staunton made by officials – when she told him he was being sacked – would be published.

The Horizon IT scandal saw hundreds of Post Office workers wrongly accused of fraud. More than 4,000 people are in line to receive compensation.

The Post Office prosecuted more than 700 workers for fraud and false accounting based on data from its faulty Fujitsu computer system between 2000 and 2015.

Hundreds received criminal records, and had to do community service, wear electronic tags or serve jail time.

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Mary Berry’s Unexpected Secret Ingredient For The Best Shortbread

Marry Berry, unsurprisingly, has a lot of culinary tricks up her sleeve ― she adds muscovado sugar to her cottage pie, uses an extra yolk in her pancake, and even coats her roast spuds in semolina.

And now, it seems the Cordon Bleu-trained chef has a secret for shortbread, too.

In her recipe for the simple Scottish delicacy, Mary Berry goes beyond the typical sugar-flour-butter recipe we’d expect.

Instead, she adds another ingredient for extra crunch ― semolina (yup, like for her roast spuds).

Why semolina?

Semolina is a hard flour, the less finely-milled version of durum wheat (which is used for pasta).

It has more gluten and protein than all-purpose wheat four, as well as more flavour. And because it’s coarser, it doesn’t become soft and fluffy as easily as all-purpose flour ― meaning it’ll help to provide a structure and bite to your baked goods.

“I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead,” Mary Berry says.

What’s Mary Berry’s shortbread recipe?

First, you should preheat your oven to 160°C/Fan 140°C/gas 3, and grease a 30cm x 23cm roasting or traybake tin.

You’ll need 225g (8oz) of plain flour, 100g (4oz) of semolina, 225g (8oz) of butter, 100g (4oz) of caster sugar, 50g (2oz) of flaked almonds (there aren’t mandatory), and 25g (1oz) of demerara sugar for dusting.

Combine the flour and semolina in a bowl or food processor. Incorporate the butter and sugar, then use your fingertips to rub them together until the mixture starts to come together. Gently knead the mixture until it forms a smooth dough.

Spread the dough into a baking tray and then press its top until even with a knife or spatula. Then, prick its surface with a fork, add your flaked almonds if you like, and store it in the fridge to chill until it’s firm.

After it’s chilled, bake it for 35 minutes or until lightly golden brown. Sprinkle it with demerara sugar after it leaves the oven. Then, after a few minutes, cut it into 30 fingers in the tin and leave those to cool further on a cooling rack.

Enjoy ― store any leftovers on a cooling rack (though I’d be amazed if you had any.)

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One million have undiagnosed diabetes in England

Experts are particularly worried about the proportion of younger people whose health is at risk.

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The NHS hidden waiting lists terrifying patients

Patients are facing delays for ongoing cancer care, heart check-ups and eye treatment in England.

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Woman worried after no ADHD medicine for months

Hannah Huxford from Grimsby is unable to get hold of her ADHD medicine due to a national shortage.

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Liz Cheney Tears Into Donald Trump Over ‘Disgraceful’ NATO Threats

Liz Cheney says Donald Trump’s recent threats against NATO allies demonstrate a “dangerous” misunderstanding of America’s foreign diplomacy.

In a Sunday interview on CNN’s “State of the Union,” the former congresswoman told Jake Tapper she was outraged by Trump, who earlier this month said he would “encourage” Russian President Vladimir Putin to attack NATO signatories that aren’t spending enough on defense funding.

“It’s dangerous, it shows a complete lack of understanding of America’s role in the world,” Cheney said. “It’s disgraceful.”

Liz Cheney speaks in New York on June 26, 2023. She tore into Donald Trump for his recent NATO comments during a Sunday appearance on CNN.
Liz Cheney speaks in New York on June 26, 2023. She tore into Donald Trump for his recent NATO comments during a Sunday appearance on CNN.

Gary Gershoff via Getty Images

While Trump has repeatedly complained about NATO countries being behind on their “bills,” the alliance doesn’t exactly work that way.

NATO is anchored in the principle of mutual defense, meaning each member country must commit to enough defense spending to ensure their nation’s militaries are prepared to step in if another member of the alliance is attacked.

The agreement’s Article 5 says signatories must treat an attack on one as an “attack against them all.”

Furthermore, the U.S. president does not have the power to unilaterally withdraw the country from NATO.

“I can’t imagine any other American president of either party since the establishment of NATO saying such a thing,” Cheney continued. “It’s completely uninformed and ignorant and dangerous.”

During her interview, the retired Republican legislator also told Tapper she was worried by where Trump’s sympathy to Russia may lead the Republican Party as a whole.

“We have to take seriously the extent to which you’ve now got a Putin wing of the Republican Party,” she said, calling it critical to keep that faction out of the West Wing.

See Cheney’s full interview below:

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BBC Comes Under Fire Over Uncomfortable Andrew Scott Interview On Baftas Red Carpet

An uncomfortable clip of Andrew Scott being interviewed about Barry Keoghan’s Saltburn nude scene on the Baftas red carpet has been met with criticism on social media.

On Sunday night, the Fleabag star was a guest at this year’s Baftas, where his latest movie All Of Us Strangers was nominated for six awards, including Outstanding British Film and an acting nod for co-star Paul Mescal.

As he made his way into the event, Andrew spoke briefly to the BBC, where things took an awkward turn after he was asked about his friendship with Saltburn star and fellow Irish performer Barry Keoghan.

Barry Keoghan in Saltburn
Barry Keoghan in Saltburn

Amazon Prime

“I know Barry, yeah!” Andrew said when asked about the Saltburn star, prompting the BBC’s reporter to immediately ask for his “reaction when you first saw the naked dance scene at the end of Saltburn”.

After attempting to brush off the question, the BBC’s red carpet reporter then continued: “There is a lot of talk about prosthetics. How well do you know him?”

At that point, Andrew tried to laugh off the question before walking on to speak to another journalist on the red carpet.

However, when a clip of the exchange began doing the rounds on X (formerly Twitter), racking up almost 100,000 views in just a few hours, many users took issue with the BBC’s dubious line of questioning:

HuffPost UK has contacted the BBC for comment.

During the ceremony, Andrew and his fellow All Of Us Strangers actor Paul Mescal presented the award for Best Animated Feature to the latest offering from Studio Ghibli, The Boy And The Heron.

Paul Mescal and Andrew Scott on stage at the 2024 Baftas
Paul Mescal and Andrew Scott on stage at the 2024 Baftas

Joe Maher/BAFTA via Getty Images

Check out all of this year’s Bafta winners here.

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Where Should You Be Keeping Your Ketchup? You Might Be Surprised By What Experts Say.

Ketchup is reportedly found in 97% of American homes, but where in the home should it be kept?

Can it be stored in the pantry after it’s been opened? Or does it need to stay in the refrigerator in between trips to the dining room table? And if it should be in the fridge, why do restaurants leave it out?

Those are just a few of the questions that we — Raj Punjabi and Noah Michelson, the co-hosts of HuffPost’s “Am I Doing It Wrong?” podcast — posed to Kristen Aiken, HuffPost’s editorial director of Life and Commerce, when she recently stopped by to chat about keeping leftovers out of the danger zone.

“There was a huge debate over this a few years ago, and Heinz had to tweet out and explain themselves, but basically, in a restaurant, it’s different than at home, because the turnover is so fast,” Aiken said. “They’ll go through a bottle in a day, maybe, with so many people squirting it on their food.”

But even if you aren’t serving hundreds of guests a day, your ketchup would likely do just fine in the cupboard.

“Heinz, for example, is shelf-stable. You should be able to keep it not refrigerated for a long time. However, [because of specific factors that may vary from home to home like] the temperature of your room or certain storage conditions, they recommend that you refrigerate it after you open it [to maintain quality]. But it really is meant to be shelf-stable.”

That’s thanks to the product’s high level of acidity. However, other brands and homemade ketchup may not have the same acidity level and may need to be handled differently.

“There are all these new fancy ketchup brands that are organic, and they probably are not as shelf-stable, so you just have to read the label,” Aiken advised.

Heinz UK responded to this condiment storage dilemma in a 2023 tweet. After learning that more than a third of respondents to an X (formally Twitter) survey were keeping their ketchup in the cupboard, the company tweeted, “FYI: Ketchup. goes. in. the. fridge!!!”

A spokesperson for the company added, “Although we’re aware many Heinz Tomato Ketchup fans have been storing their ketchup in the cupboard, we do recommend refrigeration after opening. This is the best way to maintain the delicious tangy taste of our Heinz Tomato Ketchup that you know and love.”

So, while it’s probably safe to leave your bottle of Heinz out (and if you do, experts advise you should consume it within 30 days), if you want your ketchup to taste its very best (and who doesn’t?), keep it chilled.

Aiken also chatted with us about what you never want to do when you’re defrosting food, the foods you never want to keep in the door of your fridge and much more. Listen to the full show above or head here to check out every episode of “Am I Doing It Wrong?”

After you’ve had a listen above or wherever you get your podcasts, subscribe to “Am I Doing It Wrong?” so you don’t miss a single episode.

Need some help with something you’ve been doing wrong? Email us at AmIDoingItWrong@HuffPost.com, and we might investigate the topic in an upcoming episode.

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I Wasn’t Sure How To Celebrate Turning 70. Then I Sent An Email That Changed My Entire Year.

A decade ago, when I hit 60, I began to see that birthday gifts were overrated, that what I needed were shared experiences. As my 70th approached, I felt motivated to do something meaningful. Something personal. I asked myself, what can I do to fill my memory bank? Swim 70 laps? Make 70 charity donations? String a necklace with 70 heirloom beads? More than anything, I wanted to spend cherished time with loved ones. And I was not alone. According to research, people derive more happiness from experiences. Spending quality time with friends and family fosters satisfaction and enduring memories become embedded in the brain.

My objective was to do something that would sidestep the fret of sorting out a guest list as well as the fuss of planning and hosting a party during the holidays, a particular chore for me, given that I was born the day after Christmas. A list maker, I landed a plan. I would log 70 experiences during the year with the people I love. Their job: to propose. My job: to say yes.

On January 4, 2023, I composed the following email:

Dear person I love,

Having just rolled past 69, I am thinking about the large number looming on the horizon.

To honor that large number, I want to log in 70 experiences in 2023 with people I love. My goal is to say yes to whatever you might propose, no matter how big or small. Anything from a cup of coffee to a trip to a national park; from a walk in the woods to a Broadway show; from a manicure to a dance party.

But please, no thrill-seeking. No roller coasters or bungee jumping. And nothing that involves a shark tank.

I look forward to saying yes to your proposal, to a calendar full of one-of-a-kind events and to fully enjoying memorable moments with you.

With love,

"Grooving with my sisters at the Monterey Jazz Festival," the author writes.
“Grooving with my sisters at the Monterey Jazz Festival,” the author writes.

Courtesy of Megan Vered

I pressed send, wondering if people would take my request seriously or regard it as yet another big idea, a so-called Meganism. My daughter was the first to respond, Best plan ever! My inbox quickly swelled with offers. Come pick raspberries on my farm. I’ll make you pizza. Let’s go glamping! How about a theater trip to London? We can walk a labyrinth. Let’s sip high tea wearing hats and gloves at a fancy hotel. A special walk along the bay? I’m taking you to a modern dance class.

As responses multiplied, I felt gratitude for my fabulous roster of longtime friends and for the inspired menu being laid out before me. But I wondered, will I have enough pizzazz for six experiences every month? The desire for that many one-on-ones out in the world? What about my writing deadlines, teaching schedule and all my other obligations? And what about the general busyness of the people in my life and the fact that many of them live across the country or even in another country altogether? I decided that if in 2023 I didn’t manifest the full palette of experiences, I could stretch my birthday into 2024, like mouth-watering taffy.

"Some photo booth silliness with my friend Stephanie back in the day," the author writes.
“Some photo booth silliness with my friend Stephanie back in the day,” the author writes.

Courtesy of Megan Vered

I created a journal to keep track of my ambitious undertaking. As offers came in, I added them to the master list.

Despite distance, full schedules and plain old inertia, I eked out a handful of new experiences each month. Though I did not visit a nudist colony, hang glide, or eat insects — all of which were suggested — I hiked, kayaked, picnicked, rode the ferry and train, drank steaming cups of coffee and chai, dined out, listened to live music, visited museums, danced, attended literary events, confabbed with writing pals, road-tripped to LA, and traveled overseas to stay with friends in Europe.

While in Holland, I ate the biggest and tastiest artichoke at Café Restaurant Amsterdam, gorged on sweet and sour pickles at the Yiddish pickle store that has been there since 1850, braved the largest summer storm the Dutch had seen in 50 years while on a canal boat, toured museums, rode buses and bikes, and shopped in secondhand stores.

While driving the North Coast 500 with my husband in Scotland, I tasted my favorite scotch at the Cardhu distillery, sipped a variety of teas, became a haggis and cranachan connoisseur, hiked, toured gardens and other landmarks, dodged frequent downpours, and survived a horrendous bout of food poisoning. And, everywhere I went, there were bookstores, old and new.

"Here I am seeing Pink Martini with my friend Karen (left)," the author writes.
“Here I am seeing Pink Martini with my friend Karen (left),” the author writes.

Courtesy of Megan Vered

My year was filled to the rim. I carved out intentional time to have fun with friends and family and am grateful to all who indulged me. To my surprise, most of the experiences that rose to the top were within driving distance of my home, did not break the bank, and, most important, with each experience I learned something about myself and made a memory with a loved one.

I embraced the glee of playing tourist in my hometown while riding the hop on, hop off bus through San Francisco’s many and diverse neighborhoods with Stephanie, who has known me since the days of baby teeth. I discovered that a woman my age can up her glow without being garish as I weeded through the overabundance of black and gray in my wardrobe with Lindi. I bartered teenage insecurity for a senior sense of cool during a modern dance class with Jen. I reaffirmed that some things are best left in the past while listening to Pink Martini with my once high school rival, now lifelong pal Karen. I observed, while floating in the healing waters of Calistoga with Quinn, that though we were missing Lolo, our third Musketeer, traditions live on even after friends die.

"This is me (right) on the ferry to Bainbridge with my writer pal, Jen," the author writes.
“This is me (right) on the ferry to Bainbridge with my writer pal, Jen,” the author writes.

Courtesy of Megan Vered

Having crossed the threshold to 70, I feel full, not in a cake-and-ice-cream way, but filled with memories of a year well spent. My birthday project confirmed for me that artistic inhibition is a state of mind; rivalry over a hot boy ain’t worth it; what matters is the thrill of my own inner experience; and though the eras pass us by, the voices of the past live on. My year of fun helped me see that though I may slow down as I age, neither my dazzle nor my friendships have dimmed. I won’t stop dancing until the floor drops out from under me.

Many people, upon hearing my plan, told me they were going to follow in my footsteps on their next big birthday. Should you decide to do the same, the process is a breeze: 1) count the number of years you’ve been on the planet; 2) compose an email, setting an intention that expands your comfort zone, even if only a wee bit; and 3) send it to your people. I trust they will respond. If you prefer a DIY approach, set your bar to match your milestone and let the fun begin: create a certain number of ethnic meals, learn songs in other languages, recite poems by your favorite poet, or crest never-hiked mountains. Use your birthday to browse through the continuing education catalog of life.

"Kayaking on the sparkling water of the San Francisco Bay with my husband and my Westie, Hamish," the author writes.
“Kayaking on the sparkling water of the San Francisco Bay with my husband and my Westie, Hamish,” the author writes.

Courtesy of Megan Vered

As I recount the events of my milestone birthday and look ahead toward the upcoming year, I wonder-dream what I might do to fill my 71st cup with delight. Surely there are more experiences to curate, more memories to mint. Earlier this week, while watching the sun settle over the swells of the San Francisco Bay, I remembered a treasured life motto, as imparted by a longtime friend: “Find a reason to say yes.” And I did. Seventy times.

Megan Vered, a native of Berkeley, California, has been writing for most of her 70 years. Her essays and interviews have appeared in Shondaland, the San Francisco Chronicle, the Los Angeles Review of Books, and the Writer’s Chronicle. She holds an MFA in Creative Writing from Vermont College of Fine Arts. Megan serves on the board of Heyday Books and leads local and international writing workshops. If you tell her a joke she will always laugh. For her 71st birthday, she hopes to dance with Taylor Swift, Please visit her at www.meganvered.com.

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