Latest news with #Stuart
Telegraph
7 hours ago
- Entertainment
- Telegraph
Ask Rachel: I fantasise about my wife cuckolding me
Dear Rachel, I am intrigued by your reference to a future column on cuckolding. I am 40, my wife is 39, and I have fantasised her cuckolding me for many years. Recently I have dreamt of it in my sleep and, while in the dream I didn't see who she was sleeping with, it was a real turn on – so much so I actually told her about my 'strange dream'. She seemed surprised but not offended, and it has given me some hope that one day she will do it. I look forward to the column. – Stuart Dear Rachel, In your latest column you mentioned that you might discuss 'cuckolding'. My wife and I have been happily married for 15 years and have a happy and fulfilling sex life. Prior to marriage we both had reasonably extensive sexual experience. Over the past year or two we have semi-jokingly (when a bit drunk) discussed my wife having sex with another man. Personally I would find this a real turn on, as long as I was present. I really don't understand why husbands are so against this! We have not made any firm plans and I'm not sure how to take it forwards. – Richard Dear Stuart and Richard, Like trade deals and buses, nothing for ages and then two enquiries about 'cuckolding' come along at once! We've decided to stack them and deal with both at the same time as part of my general efficiency drive during the ongoing cost of living crisis. Both husbands declare themselves aroused by the prospect of watching their wives having sex with another man. Shades of Readers' Wives (a popular feature in Fiesta or was it Razzle? I'm sure I will find out below the dreaded line in due course), but just to say: this topic did come up in conversation right at the beginning, ie over a year ago, with my wing-woman, the therapist Sophie Laybourne. She let slip (we were talking about something else, bound to have been erectile dysfunction, loss of desire, one of the hardy perennials) that she'd had a call from a man who wanted to be treated for 'cuckold syndrome'. As I have lived sheltered life – that's my story and I'm sticking to it – I went, ' Cuckold syndrome?' Then she dished. I hope you're sitting comfortably. In summary, it is not uncommon to find couples who are turned on by watching their partners have sex with others (usually men). The male whose partner is receiving attentions from a third party is the cuckold (cuck for short). The female partner is the 'hotwife'or 'sharedwife' (there are also sites for hotwives) and the male brought into service the hotwife is, I'm afraid, hilariously known as the bull. At this point I dissolved into helpless laughter. The bull! After I'd wiped my eyes, Laybourne continued. There are obvious aspects of the threesome to this if the hotwife/sharedwife, cuckold and bull are all present. It can, for example, lead to something called 'reclamation sex' where the cuckold takes over stud duties after 'the bull' has finished. This, I am told, is a thing. There are even swinger parties ('often in Bristol') where the dynamic is designed to provoke and inflame the various parties. The designated bull, say, ignores the appointed hotwife (also known as cuckoldress, although 'cow' would work if you think about it) and freelances with someone else. Or the cuckold changes his mind and withdraws consent when he sees the bull eyeing a different member of the herd than the designated hotwife. Laybourne concluded by pointing to a cuckolding scene in first season of The Girlfriend Experience (me neither) where 'this masochistic aspect is explicit'. She added, 'I find it hard to believe that Telegraph readers will be getting into this any time soon!' Well, it turns out you are. As with almost everything these days, there are bespoke dating sites for cuckolds (I'll let your fingers do the walking), which I have intrepidly confirmed on your behalf. If you're still keen to investigate or experiment further after reading the above, this is what the helpful site 'Cuckin' advises. If you want, you can find your desired third party on most dating sites, but make sure the site is active (ie check how recently it's been used); that it's not populated by bots, and it's not just men on there, but women aka 'hotwives' too. Take Tinder. According to the Cuckin site: 'The best way to find people who are OK with cuckolding on dating apps like Tinder is to put some nice pictures of you/your wife and put in the bio: looking for a bull/man to join us! You may have a lot of time wasters but once you get through the creeps you will find the perfect bulls and gentleman to play with on there who understand the lifestyle.' In response to each of your letters, in turn: the first correspondent seems to be aroused by voyeurism, and it's not clear to me that his wife shares his enthusiasm. The fact that she didn't scream and run away when he told her his dream doesn't mean she is up to provide a Moulin Rouge -style floor show… with a total stranger. Or even a friend. So he'd better do his due diligence before he finds a bull and stocks up on baby oil and invites him into his house. What if the bull turned out to be a Fred West? Or a Rosemary West? (Yes I've been watching the Netflix series about the Gloucester serial killers). Plus, I heard about a 'fracas' at a swingers event when a cuckold suddenly withdrew consent for a bull to mount his hotwife (gosh these terms are ridiculous) and the Knightsbridge sex party descended into a brawl. As Telegraph readers will know, introducing a third party into a relationship can be combustible. Cuckolding has a long and bloody history dating back to Herodotus, who in his Histories wrote of King Candaules of Lydia, who had the urge to flaunt his gorgeous naked wife to an underling called Gyges. Gyges then killed Candaules and claimed the throne of Lydia in one hell of a cucking.
Irish Daily Mirror
11 hours ago
- General
- Irish Daily Mirror
Chef's trick to make sure roast potatoes are 'crispy and fluffy' every time
There's nothing quite like savouring scrumptious roast potatoes. When they're crispy, fluffy and bursting with flavour - there can often be nothing better. However, perfecting this dish can be a bit of a challenge. Achieving that ideal crunch can be a daunting task, and sometimes they can even turn out a bit soggy. Fortunately, you no longer need to fret over potential cooking mishaps, as a chef has revealed how to cook up incredible roasties - and it might just be a lot simpler than you initially thought. The secret lies in adding a crucial ingredient to the roasting tray to make them exceptionally tasty. Nanna Tate, an exciting new potato brand from Branston that boasts hundreds of followers on Instagram, has recently shared some top tips for creating the perfect roasties. By adhering to these guidelines, you should find your potatoes taste significantly better. Chef Stuart at Nanna Tate has disclosed precisely what you need to do to create delicious roasties, and it's not that hard to achieve, reports the Express. The professional cook stated: "Cut the potatoes into evenly sized chunks and simmer gently until tender but not soft. This helps the inside stay moist and fluffy during roasting. "Preheat your oven and roasting tray. Add oil to the tray, letting it heat up for four to five minutes. Drain the potatoes and steam dry for a few minutes. Shake the pan to roughen up the edges for extra crispiness." Chef Stuart shared his top tips for the perfect roasties: "Carefully tip the fluffed-up potatoes into the hot oil and turn to coat them evenly. Ensure the oil stays sizzling to create a crispy layer. Season generously with salt for the best crunch. "Turn the roasties regularly as they cook, aiming for golden and crunchy edges. Season with salt, pepper and any herbs or spices on the final turn before serving." Crafting impeccable roast potatoes is an art that many try, yet often stumble at due to common blunders which can spoil the batch. These rookie mistakes sometimes throw home chefs off their game, preventing them from achieving that perfect spud. Among the cardinal sins in roastie preparation are using past-their-prime spuds, drowning them in an excessive amount of oil, and overcrowding the roasting tray. Furthermore, some cooks don't give their potatoes enough oven time to reach that ideal level of roast. Experts frequently recommend parboiling followed by thorough drying and seasoning as a game-changing step towards acing crispy roast potatoes. It's critical to let them cool properly post-parboiling and before advancing to the roasting phase. For those looking to master roast potatoes, aficionados suggest going for larger potato pieces. This ensures more surface area meets with the heat of your pan or tray, turning up the crunch factor. The goal is a roastie that's fluffy within and satisfyingly crisp without. Chopping them too finely will leave you with a hard crunch rather than sublime crispiness. Moreover, the parboiling phase should only last until they soften just enough. Next, you can give them a good toss with oil, or perhaps beef drippings, to roughen their surface and infuse some flavour. Roast them until they're crispy and mouth-watering. The key stages are the boiling and roughing-up. Master these techniques, and you'll be on the path to creating superb roasties.
The Courier
a day ago
- Business
- The Courier
7 Dundee, Fife and Stirling employers named on UK Government list for underpaying staff
Seven businesses in Tayside, Fife and Stirling were ordered to repay workers by the UK Government, it has been revealed. The Department of Business and Trade has released a list of 44 employers across Scotland that were told to make the payments. These included Stuarts of Buckhaven Butchers and Bakers, DSM Joinery Contractors Limited, The Style Room, Oshibori Scotland Ltd, Energy Dundee 4 U, Mr Browns, and Mountview Hotels Ltd. HMRC investigations between 2015 and 2022 found these employers had breached the national minimum wage law. The named businesses have now paid back the earnings owed to staff members. Reasons given by the government for minimum wage underpayment included wrongly deducting pay from workers' wages, failing to pay workers correctly for their time worked, and failing to pay the correct rate to apprentices. The Methil-based food processor was ordered to pay back £37,384.89 to 310 workers. The arrears were dated between November 2016 and November 2021. A Stuart's of Buckhaven Bakers & Butchers statement said: 'Once we were made aware of this situation, we worked with HMRC to ensure any underpayments were resolved immediately. 'As a result of this we as a company took the decision to become a real living wage employer and ensure that everyone over the age of 18 is paid a minimum of £12.60 per hour.' The construction firm registered in Dunfermline was ordered to pay back £3,905.50 to two employees. The arrears were dated between September 2018 and September 2019. DSM Joinery Contractors has been approached for comment. The former hair and beauty salon in Doune was owned by Ms Stacey Baker. It was ordered to pay back £3,582.87 to one employee. The arrears was dated between September 2011 and September 2016. The Courier was unable to contact The Style Room for comment. The owner of the Japanese restaurant in Dundee has been ordered to pay back £3,328.44 to five employees. The arrears were dated between April 2018 and October 2019. Damian Radzuin, manager of Oshobiri Scotland Limited, said: 'The matter referenced relates to a historic issue from 2019. 'At the time, we genuinely believed that all staff were being paid correctly and in accordance with national minimum wage regulations. 'Following an HMRC investigation in early 2021, it was brought to our attention that underpayments had occurred due to an oversight caused by outdated payroll software. 'We acted immediately to rectify the situation in full, ensuring that affected employees received their arrears without delay. 'Since then, we have strengthened our internal payroll processes to ensure full compliance with all legal requirements. 'We are confident that all staff have been paid wages at the correct rates ever since. 'At Oshibori Scotland Ltd we take our responsibilities as an employer very seriously.' The energy and utility rate comparison firm has been ordered to pay back £1,263.65 to 15 workers. The arrears were between July 2019 and November 2020. An Energy Dundee 4 U statement said: 'Energy Dundee 4 U cleared all arrears at the time of investigation. 'This was an error based on paying new employees a set amount for their first training week, totalling £250 per person for 25 hours work. 'We were informed by HMRC this was not acceptable and we should have paid each individual an hourly rate. 'We then processed all employees existing and old amounts due, which ranged from £1-£30 per person.' The hair and beauty outlet in the Kirkcaldy area was ordered to pay back £986.58 to one employee. The arrears were dated between September 2017 and February 2018. The Courier was unable to contact Mr Browns for comment. The former operator of The Crags Hotel and Abbotsford Lodge in Callander was ordered to pay back £672.60 to one employee. The arrears were dated between July and September 2021. The Courier was unable to contact Montview Hotels Ltd for comment.
Yahoo
2 days ago
- Business
- Yahoo
Amp grows focus on custom MSW sortation offerings
This story was originally published on Waste Dive. To receive daily news and insights, subscribe to our free daily Waste Dive newsletter. Amp, known for its AI-powered sortation technology for recycling, is planning to expand one of its newer offerings: MSW processing. Amp has been 'quietly' ramping up its MSW diversion offerings for the last few years, namely through its Amp One sorting technology, said CEO Tim Stuart. Now, such MSW sorting offerings are a growing part of the company's portfolio, he said during an interview at WasteExpo in May. The Amp One system, designed to be co-located with landfills and transfer stations, can separate bagged trash into mixed recyclables, organics and residue streams. The ramp-up comes a few months after Amp announced it had raised $91 million in series D funding in an effort to accelerate Amp One system deployments. 'We're very confident that we can get maybe a half a dozen of these facilities going over the next three or four years,' he said. One such project is a partnership with the Southeastern Public Service Authority, which handles waste management for eight localities in the region of Portsmouth, Virginia. Amp was already operating a pilot facility there as a partnership with Recycling and Disposal Solutions. Portsmouth officials announced earlier this month that SPSA would partner with Amp to offer the MSW sorting services on a broader regional scale. Stuart estimates the existing Amp One system was processing 30,000 to 40,000 tons of MSW a year, but the new agreement with SPSA would process the authority's estimated 500,000 tons of MSW a year. SPSA solicited proposals last year for disposal diversion solutions due to the closure of the nearby WIN Waste Innovations waste-to-energy plant. At the height of operations, the plant diverted more than 70% of the region's trash from the landfill in nearby Suffolk, the Smithfield Times reported. At the time, the authority estimated that landfill would reach capacity by 2060 unless it pursued diversion options. Amp says it will achieve about a 50% diversion rate for SPSA's material. Amp will operate the facility at a certain per-ton processing rate, but SPSA will still own the material. Amp is in talks to install custom Amp One systems in a handful of other 'large municipalities' either through an RFP or pilot agreement, particularly in regions that have landfill constraints. Amp also plans to work with private haulers that don't internalize their own material, he said. 'There's a ton of municipalities that want more diversion. They want a longer life on their landfills, so this is meant to be good for the environment and good for the economics of things,' he said. 'It's an important component of the business, because by attacking MSW, it's just another way to recycle.' Recommended Reading Waste Connections to build its first MRF in Colorado in partnership with AMP
Scotsman
2 days ago
- Health
- Scotsman
brothers walk 140 miles in memory of dad after battle with cancer
Brothers Stuart, James and Michael Thomson have undertaken a 140-mile walking challenge which will see them visit significant places from their dad's life after his sudden death from pancreatic cancer. Michael spoke to us about why they wanted to take on the gruelling challenge. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... We lost our dad two years ago, 10 days after he was diagnosed with pancreatic cancer. When dad got his diagnosis, we thought it was quite a rare cancer, but we've actually met a lot of people this week who know others who have been affected by this disease, so it's still very widespread and the survival rates are really really low. Advertisement Hide Ad Advertisement Hide Ad We had it in our minds to do something to raise money for Pancreatic Cancer UK and wanted to take on a big challenge - but also to do something that was very much in dad's memory. A lot of good progress has been made in the last number of decades in terms of treatment, improving survival rates and detection of various cancers, but pancreatic cancer is not one of them, so anything we can do to raise awareness and funds for this charity would be very welcome by us as a family. It's something very dear to our hearts now and we want to provide support for families who are going through what we went through. Michael, Stuart and James Thomson are walking 140 miles in seven days in memory of their father Stephen Thomson. The 'Walking in our Fathers footsteps' fundraiser will raise vital funds for Pancreatic Cancer UK | Submitted We're taking on a big physical challenge. We're walking 140 miles over seven days, but it has a personal touch because we're stopping at places that were important to dad and meant something to him. It's allowed us to combine our tribute with a challenge that people can get behind and support a worthy cause. We launched our fundraiser at the start of the year when we were still planning the walk and contacted people who may want to get behind us - and a lot of them have. And now that we've started, people are seeing our updates and continuing to help our campaign. Even on the walk itself, people have seen us walking in our Pancreatic Cancer UK t-shirts walking down the street or coming into their restaurant or whatever and they're asking us about what we're doing and why we're doing it. Advertisement Hide Ad Advertisement Hide Ad Once they hear our story a lot of them are kindly donating as well so we've been blown away by the kindness of people. We've also learned how far-reaching pancreatic cancer is in terms of the impact it's had on so many people. From left to right: James, Stephen, Michael and Stuart Thomson at the Roxburghe House Hotel | submitted One of the nicest things about the walk has been to journey with my two brothers. We've had lots of conversations about our dad, particularly when we've visited these places, all the memories of the good times come flooding back and we've been able to reminisce and chat about them - it's just been a lovely thing to be able to do together. These are places that meant a lot to dad and places that we'll always associate with him so it's great to visit them one by one. Our friends and family have been there to welcome us at some of the places and walked alongside us for a wee part of the walk so that's been lovely as well, just to see that support Today (May 29) we'll visit our family business, JK Thomson in Musselburgh, where my dad worked for 40 years and helped drive it to where it is today. That will be a special stop, we've got a lot of staff who had a lot of love and care for dad, and we'll have family there as well of course. That will be our last stop today before we head to Edinburgh. Advertisement Hide Ad Advertisement Hide Ad We'll finish the walk at our family holiday home in Elie on Saturday, which would have been dad's 58th birthday. We're looking forward to that because we've never actually walked the Fife coastal path before and we're expecting to have family and friends with us on that day. We're a close family and we generally do things together so it's been nice to be able to share stories together and just remember dad, who he was and what he stood for. It was a blessing to be able to call him our father.
