EastEnders’ Lorraine Stanley looks dramatically different to her character Karen Taylor on TRIC Awards red carpet

EASTENDERS fans may struggle recognise actress Lorraine Stanley as she arrived at the TRIC Awards in London this afternoon. The 41-year-old, who plays loudmouth Karen Taylor, looked dramatically different as she left her dodgy denim back in Walford and slipped into a smart blue dress. Walking onto the red carpet at London’s Grosvenor House with her co-star Emma Barton, Lorraine’s smart attire was a world away from bolshy matriarch Karen. The star teamed her chic blue dress with a fitted cream coat and accessorised the look with a pair of black boots and a silver clutch bag. Lorraine’s hair was perfectly blow-dried and hung over her shoulders, much unlike Karen – who piles hers up on top of her head and appears in dire need of a blast of dry shampoo. She joined a whole host of stars at the ceremony to celebrate the best of TV and radio. It's not the first time Lorraine has wowed with her out of character transformations. Last month she caused a stir at the Brit Awards in a stunning blue gown alongside her on-screen family. In the soap, Lorraine plays downtrodden Karen who rocked up to E20 with her children Keanu, Keegan Baker, Bernadette and Riley and Chatham. Speaking about being cast in the hit BBC soap, Lorraine said: “I’m chuffed to be cast in such an iconic show that I’ve grown up watching. “Working with my new family is really quite special, and I’m proud to play their mum.” Lorraine has previously appeared in EastEnders as Thelma Bragg in 2016 and as young Mo Harris in the BBC soap’s spin-off Pat and Mo. Last year, Lorraine’s character Thelma was on-screen friends with Kellie Bright’s character Linda Carter. She appeared in eight episodes which saw Thelma’s daughter Linzi become part of Jay’s underage sex storyline after she slept with him when she was just 14 years old. Thelma’s big scene involved her storming into the pub, exposing Jay and branding him a Continue Reading

EastEnders fans shocked by Ian Beale’s dramatically different look on his return from New Zealand

EASTENDERS fans have been left shocked by Ian Beale's very different look as he returned to Albert Square after a stint in New Zealand. Viewers of the BBC One soap mocked his new beard, and joked that they had barely noticed he'd been away from their screens. Fans swarmed to Twitter to share their surprise at the chippy owner's new facial hair which was in stark contrast to his normally clean-shaven appearance. Many also tweeted that they hadn't realised the long-standing character, played by Adam Woodyatt, had even been gone. TV fans gave their opinions on Ian's fresh stubble and suggested it was perhaps not his best look. Ian trying to stand out by coming back to #EastEnders with a beard. No one even noticed he left. 😂😂😂— Ryan Colaço (@Ryan_Colaco) March 12, 2018 Elsewhere in tonight's episode, Ian fought with Masood Ahmed over the appearance of samosas on the chippy's menu. Fans were left in stitches by Masood's hilarious impression of Ian behind his back. Viewers agreed that it was "spot on" shortly before Masood, played by Nitin Ganatra, quit his job at the chippy. His dramatic move came as Ian insisted samosas wouldn't be returning to the menu. MOST READ IN TV & SHOWBIZSCRUBBED DOWN Courtney Stodden shares x-rated shower video after filing for divorce ONE'S DIRECTION Harry leaves Meghan in stitches with raised eyebrow after Liam Payne song HOME OF DIDDY MEN We take a look at why Ken Dodd's house in Knotty Ash is so famous BELOVED WIFE Who is Lady Anne Dodd? Ken Dodd's wife and partner of 40 years SPOILER ALERT Corrie boss Kate Oates reveals secret major story that has given her anxiety SUPER SCHOFE Phillip Schofield wows on SNT with Joseph song - 19 years after landing role In January viewers were left reeling when Mick Carter asked Pakistan-born Masood how to cook an Indian meal. Fans were left in uproar tonight over the "ignorant" and "uncomfortable" scene. Mick decided he wanted to cook a homemade version of wife Continue Reading

Olivia Buckland looks dramatically different after hair transformation

OLIVIA Buckland looks dramatically different after ditching her blonde hair for a new brunette look. The Love Island beauty showed off her new darker tresses as she headed to the Mark Hill Waves launch party in London on Wednesday. However the hair transformation doesn't seem to be a permanent one, as she took to Instagram earlier in the day to thank her hairdresser for her new wig. Posting a close up of her brunette hair, she said: "Throwback vibes, but dis real time! @carlbembridgehair Thankyou for my gorgeous new wig I’m obsessed!" Fans were loving the look, with one posting in the comments: "You look stunning as a brunette @oliviabuck" while another added: "Amazing I love it". A third agreed: "Wow you look so classy but still bad assy!! xx". Olivia's new look also drew comparisons to other famous women, with one fan writing: "You look like shania twain...and she's smokin!" while another shared: "getting serious Eva Longoria in desperate housewives vibes." Arriving at the event last night, Olivia teamed her new hair with a black and white polka dot shirt dress, cinching it in at the waist with a black belt. For a pop of colour, she added lilac over the knee high-heeled boots, her thigh tattoo peeping out the bottom of her dress as she walked along. Olivia, 24, recently opened up to The Sun Online about her relationship with Love Island fiance Alex Bowen, 25, ahead of their wedding. She said: “He’s a real romantic.  He took me away to New York and he rented out a private terrace overlooking the 9/11 monument where we had dinner, just me and him. “Then he popped the question. It was beautiful. It was the happiest day of my life.” Most Read in TV & ShowbizSHUN DIRECTION Cheryl blanks boyfriend Liam Payne after his awkward burger joke falls flat 80S GOLD Pepsi & Shirlie were a big hit in the 1980s - what do they look like now? HEALTH BATTLE Danniella Westbrook faces more surgery after hell of botched dental implants Continue Reading

Nor’easter postmortem: Lehigh Valley lacked the ingredients for a perfect storm

Millions of Americans have heard of the Saffir-Simpson hurricane wind scale, which classifies hurricanes into five categories by the intensities of their sustained winds.It’s safe to say folks are probably somewhat less familiar with the Northeast Snowfall Impact Scale (NESIS), which is the winter storm analog to the Saffir-Simpson. Categories still range from 1 to 5, with a 2 scoring at least a significant impact, or more than 10 inches of snowfall over a large, populated area.The Lehigh Valley likely fared very poorly on Wednesday’s NESIS, as the complicated storm system came together in a way that spared Lehigh and Northampton counties from most of the effects. But other areas south, east, and north of our location likely scored well, primarily because of the size and the number of states the storm affected.“It’s hard to predict where the heaviest band is going to set up in these kinds of systems,” said Al Cope, a meteorologist for the National Weather Service. “The heaviest band of snow developed a little bit further to the east [of the Lehigh Valley] than we were expecting.”Why March Nor’easters are a Forecasting NightmareNor’easters are a unique kind of storm, with a name that refers to the strong northeasterly winds along the coast. According to the weather service, they form when the dynamics in the upper levels of the atmosphere come together perfectly and form a low-pressure system at the surface that eventually tracks off the coast of the Mid-Atlantic region. Those storms then move parallel to the coast, usually striking our area before charging toward New England and the Maritime Provinces of Canada.Meteorologists warn every winter that nor’easters can grow into very powerful storms. In fact, the comparison to the Saffir-Simpson scale is a good analogy, because they can also have the strength and size of a hurricane.Forecasters at the weather service and the National Centers for Environmental Continue Reading

Baxter Auto Group has big plans at West Dodge Pointe: new headquarters and 3 ‘dramatically different’ dealerships

A growing Omaha-based Baxter Auto Group is revving up with a new corporate headquarters to be built northwest of 168th Street and West Dodge Road, near three dealership structures the company currently has under construction.The four-story home base, to be finished in mid-2019, will unify marketing, technology, human resources and other support team members now scattered in the auto dealership’s multiple stores.“We’re in three states and 20 locations representing 15 brands,” said co-owner Angie Quinn. “By putting together our support staff, we become more efficient and we can serve not only our team better, but our customers better. It’s an exciting time for us.” Quinn and her brother, Mickey Anderson, run the family-owned, homegrown business. They plan to lease half of the 86,500-square-foot office building set to rise at West Dodge Pointe, a 55-acre site north of Village Pointe shopping center.Expected to cost up to $20 million, the facility designed by Carlson West Povondra is to be owned and managed by developer White Lotus Group. It will rise on a lot close to the West Dodge corridor, near 173rd Street. About 120 Baxter people will be based there. There would be room for Baxter expansion, or another tenant.Baxter’s move follows a growth streak for the auto dealership that employs 1,900 (1,400 of them in Nebraska) and that sold about 40,000 vehicles companywide last year. Quinn said that count is up from the 700 employees, 11 stores and 18,000 new and used vehicle sales a decade ago.From stores in the Omaha area, Lincoln, Kansas City and Colorado Springs, Baxter offers 15 brands including Lexus, Mercedes-Benz, Audi, Toyota, Volkswagen, Chrysler, Ram, Jeep, Dodge, Ford, Honda and Subaru. The dealership group also has three body and repair shops.Among projects in its pipeline are two new dealership sites on ground at Interstate 80 and Highway 370 in Sarpy County (Baxter Chrysler Jeep Dodge Ram Fiat in La Vista will Continue Reading

Glass could be make-or-break: Last year’s loss to Pirates came on boards, but this is different CU team

The last time Creighton played at Seton Hall, the Bluejays found themselves in a tie game with five minutes left. Then the nation’s leading rebounder went to work. Six-foot-10 Angel Delgado grabbed six offensive rebounds during a five-possession span — and his teammates combined for two more — using strength and savvy to take advantage of what was a seasonlong vulnerability for CU. The Pirates missed their first shot on each of those trips down the floor, yet managed to turn a 71-71 tie into a 79-76 advantage over four crucial minutes en route to a victory. Because of rebounding. So it’s not hard to presume what topic surfaced this week as the Jays prepared for their Big East opener Thursday against Delgado and the best offensive rebounding team in the league. “We’re definitely going to have to be ready for it,” junior Ronnie Harrell said. “That’s one thing we’ve focused on since we started preparing for them, their physicality. How we’re going to have to make sure we box their guys out.” This year’s Creighton squad might be better suited. Its statistical improvement on the glass is arguably the most dramatic difference between the 2016-17 team and the one that’s jumped to a 10-2 start this year. The Jays are first in the conference — and seventh in the country — in defensive rebounding percentage. They’ve secured 78.8 percent of the available rebounds after an opponents’ miss. They finished at 71.1 percent last year — sixth in the league and 188th nationally. Their best rate under coach Greg McDermott is 73.9 percent (in 2015-16). “It’s just something we always knew we struggled at,” senior Marcus Foster said. “We knew coming into the season that we weren’t that big — so we had to box out. That’s how we were going to get rebounds.” They talked about it all offseason. There was plenty of Continue Reading

Celebrity chefs serve up fancy fast foods using McDonald’s ingredients

Leave it to celebrity chefs to make McDonald’s fast food fancy. To counter negative attitudes toward its food, McDonald’s held a chef event dinner at Three Sixty restaurant in Tribeca on Thursday night featuring dishes made by nationally recognized chefs using basic McDonald’s ingredients elevating the drive-thru experience to fine dining. “I just want people to think differently about our ingredients,” McDonald’s Executive Chef Dan Coudreaut told the Daily News. “People see ingredients like a perfectly round egg on an Egg McMuffin and they think it’s not a real egg, but they’re fresh cracked eggs every day. I can’t change what people believe. Just get to know us a little bit better.” Attendees, a mix of media and franchisees sipped mojitos made from McDonald’s Mango Pineapple Smoothie base by the chain’s dietitian, Jessica Foust, and used forks and knives to cut into chicken nuggets and fries. The multicourse menu featured ingredients like McDonald’s crispy chicken, sweet and sour sauce, chipotle barbecue sauce, hash browns, cheddar jack cheese and espresso. Among the entrees was a Kung Pao Chicken appetizer made by Chef Dale Talde, a former “Top Chef” contender and owner of Talde in Park Slope, that uses Chicken McNuggets sweet and sour sauce served in a bed of iceberg lettuce. Next, Telemundo cooking show star Chef James Tahhan prepared a tortilla espanola with garlic aioli served with a zesty apple and cucumber salad, which was followed by a bold barbecue chicken dish by Chef Aaron McCargo Jr., season four winner of “The Next Food Network Star,” who used crispy chicken doused in chipotle barbecue sauce, applwood smoked bacon and cheddar jack cheese served over a crispy hash brown. But the most elaborate dish was Foust’s slow-roasted beef with blueberry Continue Reading

The Bubble: The left and right saw two dramatically different Trump U.N. speeches

Each week, USA TODAY's OnPolitics blog takes a look at how media from the left and the right reacted to a political news story, giving liberals and conservatives a peek into the other's media bubble.This week, the media divide was illustrated by the starkly different reactions from liberal and conservative commentators to President Trump's address to the United Nations General Assembly on Tuesday. Right-leaning pundits thought Trump hit a nationalist home run by condemning an ineffectual U.N. and pledging to defend U.S. national security. Left-leaning commentators, on the other hand, saw an unhinged madman willing to start a nuclear war.  Last week: The Bubble: Hillary Clinton's new book gets hit from the left and the right From the right: Trump's speech was 'reminiscent of Winston Churchill'In a piece for Fox News opinion, former House speaker Newt Gingrich said Trump "outlined a new standard for leadership on the world stage." "This speech explains the strategy of a sovereignty-based nationalism as a clear alternative to the globalist desire to submerge nations in international agreements and institutions," wrote Gingrich.He said Trump's plea for renewed nationalism was an "intellectual call to arms" that —rather paradoxically — should stop the U.N. from allowing dangerous regimes to "disregard national laws" and develop weapons of mass destruction. "In many ways, the president’s appeal was reminiscent of Winston Churchill’s warnings against European appeasement of Hitler in the years leading up to World War II," Gingrich wrote. From the left: Trump is the new Gadhafi Trump's speech reminded the New Republic's Ryu Spaeth of the "hateful nonsense" spewed by "pariah leaders" like Libya's Moammar Gadhafi and Venezuela's Hugo Chavez in addresses to the U.N. General Assembly over the years.  We heard a lot this week about how we would see a new, sober Trump at the U.N., but instead we got Continue Reading

CopperMuse chef creates with distillery ingredients

Leftover liquid in CopperMuse Distillery's rum boilers is collected and saved for head chef Chrissay Pleines.While most distilleries toss this excess known as “dunder” away, it's a key ingredient in the Old Town Fort Collins distillery's house barbecue sauce.“It has a lot of crazy depth of flavor to it,” said Pleines, who joined the distillery in October. “You get sort of a burnt, cask flavor that really lends itself to barbecue sauce."Pleines doesn’t stop there. The next chef featured in the Coloradoan's Secret Supper series recently made a dessert out of coconut that was first infused a batch of rum.FOOD NEWS:  Door 222 owners plan new restaurant in Fort Collins“She’s great at finding and using new ingredients,” said CopperMuse owner Jason Hevelone. “She brings that creativity that we need. We are a craft distillery ... and she makes this great menu that’s very craft-centric.”In addition to creating the next five-course Secret Supper dinner pairing, Pleines is building CopperMuse’s next seasonal menu.She makes a new menu each time the distillery comes out with a new seasonal cocktail list."Right now, I'm looking for things that are complimentary to some of the light flavors that come out this time of year," Pleines said.The 10-foot-by-10-foot CopperMuse kitchen has to be factored into menu choices. There's no hood or deep fryer, so prep work, which includes making CopperMuse's own in-house cheese, becomes especially important."This is like a closet compared to the kitchens I'm used to," joked Pleines, who works with two other CopperMuse cooks on busy nights.Pleines grew up in Chicago, where her passion for cooking started with making German Christmas cookies every December with her grandmother Rita and her fellow cousins."I started with the easy things like decorating," Pleines said. "But as I got older, each year I got more responsibility like using the Continue Reading

Chef Seamus Mullen’s book ‘Hero Food’ focuses on ingredients that contribute to a healthy lifestyle

Top chef Seamus Mullen takes readers on a seasonal journey, from winter in Barcelona to summer in Vermont, as he reveals the secrets of his kitchen and his life in a new cookbook. “Hero Food,” out Tuesday, recounts his discovery of his 18 “hero” foods, on which he relies to live a healthier lifestyle. The award-winning chef was diagnosed with rheumatoid arthritis a few years ago. “I do not believe that what we eat can cure illness, but I do believe that eating well and mindfully can improve our sense of well-being,” says Mullen. “I know there’s no silver bullet, but I have discovered that some foods can make dramatic differences.” Among his favorites: sweet peas, good eggs, mushrooms and stone fruit. “My goal is to provide delicious alternatives to incorporate in your daily meals. Much of this stuff we already know, but we don’t always know what to do with it.” Mullen, formerly of Boqueria fame, is the chef/owner of Tertulia, the seasonal Spanish Greenwich Village eatery with great buzz that is up for Best New Restaurant at the James Beard Awards next month. “[Tertulia] is the realization of a longtime dream,” Mullen says. “A restaurant that fulfills my vision for food and hospitality without compromises.” The book is broken up into seasons — “Winter in Barcelona,” “Spring on My Rooftop,” “Summer on the Farm” and “Autumn in Vermont” — that trace his life from boyhood in rural Vermont, through his introduction to the foods and culture of Spain, and to his home and restaurant in New York. Like Tertulia, “Hero Foods” blends the chef’s passion for pairing farm-fresh ingredients with a strong, authentic Spanish twist. “I fell in love with Spain by accident,” Mullen says. And we’re sure glad he did. Continue Reading