Danny Dyer reveals how dressing dilemma made him give up drugs

Dyer added: 'They wanted me to live there for six months, and I had small children and I hated the fact that they wanted me to speak American all the time, which is what you're meant to do out there.'

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Daily Mirror

3 hours ago

• Daily Mirror

'Swooping seagulls who steal your food need pity not hate'

Birding expert Stuart Winter reveals the sad reason that seagulls have become such seaside pests, brazenly stealing food from out of people's mouths A family beach picnic serenaded by lapping waves and lilting gull cries was hardly the time or place for a half-term lesson on seabird ecology. My three grandchildren's eyes began glazing over the moment I started lecturing them on why our most maligned birds should be loved not loathed. Mention of the dreaded S-word had put me in a flap after the trio witnessed a holidaymaker being relieved of a doughnut by a demonic creature with evil eyes and razor-sharp beak – a seagull! 'Gull, we call them gulls! Never, never seagulls!' I pontificated with the same zeal I had once reprimanded an American for having the temerity to say soccer rather than football. ‌ Standing all schoolmasterly atop a rocky Norfolk breakwater, I explained how herring gulls with their silvery, ink-tipped wings were things of beauty but, sadly, now a Red List Species of Conservation Concern after a 70% UK population crash since the 1970s. ‌ Diminishing food resources because of landfill site closures and reductions in fish discards along with the scourge of bird flu is making survival tough for a creature that has become a pariah for its liking of fast-food scraps. As my afternoon sermon came to an end, all eyes turned to a smoky grey shape gliding elegantly above our heads. 'Gull!' The grandkids declared in unison, each waiting for approval at their correct bird identification. Time for another lecture. Pointing out the stiff wings and rotund body shape of the bird coasting leisurely over the shallows, I declared that rather than a gull we were watching a fulmar – the closest thing to an albatross patrolling British waters. Mere mention of an albatross, the mighty wanderer of storm-lashed southern oceans and ancient rhymes, had them captivated. So close was the fulmar I could point out features shared with its legendary relation: tube-shaped nostrils to distil sea-water and the ability to projectile vomit foul-smelling stomach contents to deter predators. After all the sermonising, I didn't have the temerity to admit that fulmar derives from 'foul seagull' in Old Norse! Can you recognise the wren's song The rock concert season is upon us but the sound of silence has descended on a countryside slouched in summer stillness. Warblers are no longer warbling and cuckoos have called their last. Nightingales have been put on mute. Exhausted robins are resting voices while replenishing feathers worn ragged by the labours of parenthood. Although spring's dawn chorus is a fading earworm, one headbanger still blaring out dawn to dusk is arguably nature's most powerful vocalist by weight to sound. The Eurasian wren, a chocolate-coated, ping pong ball of a bird with a sticky up tail and barrow boy's gape, has a voice that defies its diminutive proportions. Weighing a mere nine grams, the male marks his territory with a 90 decibel song as loud and powerful as a rock drum solo that's audible from a kilometre. Yet there is more to the wren's rat-a-tat song than the five-second paradiddles belted out without respite. Each of its verses contain more than 100 individual beats, many in the high frequency 7-8 kHz range, and repeated incessantly every month of the year. Rudely woken by the proclamations of a particularly raucous wren outside the bedroom window at 4am last week, I was reminded of the first lines of Walter de la Mare's beautiful poem, Jenny Wren: Of all the birds that rove and sing, Near dwellings made for men, None is so nimble, feat, and trim, As Jenny Wren. Wrens have gender identification issues across different cultures. In Germany, they take on a masculine persona and are called Zaunkonig, or Hedge King. Here in Britain, the bird was given the affectionate moniker of the Jenny Wren in the 1640s, largely because of a long-held belief the species was the female partner of the robin. While ear-splitting males are the headline act, one wren vocalisation noted in literature that I would love to hear is the lullaby whispered by mother wrens when incubating eggs or tending fledglings. The gentle sounds are said to be reminiscent of distant twittering swallow song.

Edinburgh Live

a day ago

• Edinburgh Live

Three colours to 'affect house price' if homeowners use to paint their front door

Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info The front door of a home is more than just an entrance; it's a statement piece that offers a glimpse into the character of the dwelling behind it. Is it a gateway to a sleek, modern interior or does it hint at a cosy, rustic abode? A pristine, polished door might suggest a meticulously kept home, while a battered door with chipped paint could tell a different story altogether. This becomes especially crucial when you're considering selling your home. The front door is one of the first things potential buyers will notice, even before they step foot inside, so it's important to make a good impression. Interestingly, the colour of your front door can significantly influence this impression. Property and DIY experts from have some advice on this matter, reports the Mirror. So, which colours should you avoid for your front door? According to the experts, there are three colours that are best avoided. Drawing on research conducted by American property website Zillow, identified three colours that could potentially deter prospective buyers. These are bright red, cement grey, and olive green. Among these, bright red is considered the least appealing, with homes sporting doors of this hue less likely to attract viewings. Experts caution that grey doors can give off a "dull and less inviting" vibe, and warn against pairing them with white houses due to the lack of contrast between the two shades. Similarly, olive green is deemed to have a "a dull appearance" and can be challenging to pair with other colours. On the other hand, certain colours can elevate a front door's appearance. Black is hailed as "a classic, elegant, and timeless choice", while white boasts "a clean aesthetic" - though it does require more maintenance to keep it looking its best. Colours inspired by nature, such as forest or sage green, can be an excellent fit, particularly in areas with an abundance of greenery. Blue, meanwhile, is said to evoke "calmness and tranquillity that invokes images of water and the sky". For those looking to make a bold statement, brighter shades of green, blue, turquoise, or yellow might be the way to go. According to the experts, "The style and colour palette of the exterior of your home can guide your choices." They suggest that for lighter or neutral-hued homes, adding more colour to the front door can be a good move. Ultimately, the ideal choice will be the colour that best reflects the homeowner's personal style, the architectural style of the home, and the surrounding landscape.

Edinburgh Reporter

2 days ago

• Edinburgh Reporter

From Havana to Edinburgh: The Classic Daiquiri's Journey Through Time

The Daiquiri cocktail is a legendary drink that has come to be a favourite for many. But unlike other famous cocktails, there is less speculation and gossip about the Daiquiri's origins. This is probably because its genesis tale barely had time to slip through the cracks as it moved from a drunken late-night improvisation to a Beltway favourite in what seemed like fifteen minutes (actually closer to a decade, but hey, who's counting). Similar cocktail recipes have popped up in different eras and locations, making it difficult to pinpoint exactly when a drink was first made. In the case of the Daiquiri, however, a very evident sequence of events links its creation to its meteoric rise in popularity. And while its origins may be clear, they remain no less captivating. Photo by Aram Diseño: The Daiquiri's Wartime Origins The Daiquiri can be traced back to April 21, 1898, when the United States blockaded Cuba as part of its intervention in the Cuban War of Independence. Yes, indeed. It all began with a war. Theodore Roosevelt, who was the assistant secretary of the navy at the time, and his Rough Riders touched down on Daiquiri beach in southeast Cuba. After their successful campaign against the Spanish, the U.S. gained significant influence over Cuban affairs through the Platt Amendment, prompting a wave of American businesses to flood the region in pursuit of the economic opportunities left in Spain's wake. The quick influx of American capital into Cuban agricultural and mining projects attracted a large number of professionals, including engineers, farmers, and others. It was during this time that Jennings S. Cox, working as a mining engineer, stumbled into the drink's history by accident. Cox had people over for an excellent party at his house close to Daiquiri, but he ran out of gin. Heading to the nearby market, he sought for more, but unfortunately, he could only find rum. Cox, seemingly worried about his American visitors' sensitive palates, decided to mix the rum with sugar, lemon juice, and other ingredients to produce a punch. As a result, the first Daiquiri was born. Rum, however, has been watered down with sugar and citrus juice ever since its arrival in the Caribbean. This was mostly done to make it more drinkable, since it was essentially the 'bathroom booze' of its day. Not being a native, Cox was likely unaware of this idea; he simply added sugar and ice to a well-known local drink, gave it a new name, and inadvertently secured his place in the cocktail's history. From Cuba to America Rear Admiral Lucius W. Johnson, a medical officer in the United States Navy, met the Daiquiri in Cuba in 1909. He became so smitten with the beverage that upon his return to the US, he served it to his friends at the Army and Navy Club in Washington, D.C., where it became a hit. The Daiquiri didn't make its literary debut in America until 1920, in F. Scott Fitzgerald's This Side of Paradise, a delay largely due to the slower spread of word-of-mouth at the time. During his time in Havana, Ernest Hemingway became a fan of the drink, eventually inspiring his own version: the Hemingway Daiquiri, made with grapefruit juice, maraschino liqueur, and no sugar, since he suffered from diabetes. When the Kennedys started sailing about half a century later, it became their favourite beverage. The Daiquiri in Modern Times The Daiquiri's adaptability and refreshing flavour have kept it popular throughout the years. It can be found on cocktail lists all throughout the world, from exclusive nightclubs to laid-back beach bars. Many contemporary bartenders are reworking the traditional Daiquiri recipe, adding their own spin while paying honour to its roots. With artisanal rums and freshly squeezed juices, they are taking the cocktail to the next level, making it a beloved among cocktail enthusiasts. The Original Daiquiri Evolves There have been several versions of the Daiquiri, as is the case with most cocktails. A bartender at El Floridita in Old Havana, Constantino Ribailagua, came up with three variants of the recipe after it made its way from Daiquiri to Havana. To keep things organised, he numbered them, reserving #1 for the classic original. Daiquiri #2 The #2, which Constantino created in 1915 at El Floridita, consists of Bacardi Carta Blanca, Triple Sec Liqueur, lime juice, orange juice, syrup, and lime juice. The mild orange flavour adds a touch of summer and gives it a new twist. Daiquiri #3 With a little less sourness and alcohol intensity, Daiquiri #3 evokes thoughts of The Hemingway Daiquiri, also known as Papa Doble. It contains Bacardi Gold, lime juice, simple syrup, grapefruit juice, and maraschino liqueur in moderate amounts. Since this cocktail was probably around when Hemingway came to Cuba, Constantino most likely found it a good starting point when creating a version tailored to the writer's tastes. Daiquiri #4 This version is comparable to #3 but without the grapefruit's sourness. For those who like a milder combination of sweet and sour tastes, this straightforward recipe is ideal. It combines Bacardi Gold, maraschino liqueur, lime juice, chilled water, and simple syrup. Traditional Daiquiri Recipe Ingredients 2 oz (60ml) White Rum 3/4 oz (20ml) simple syrup 1 oz (30ml) freshly squeezed lime juice Lime wheel Preparation and Serving Fill a cocktail shaker halfway with ice and add all the ingredients. Give it a quick shake for 20 to 30 seconds. Pour the concoction into a cocktail glass after straining. Toss in a lime wheel or twist for garnish, if you want. Why Shake? The recipe calls for the drink to be shaken, and for good reason. Shaking chills the cocktail while allowing the ice to slightly dilute it, adding volume and enhancing the overall flavour. More importantly, citrus juices like lime don't easily blend when simply stirred, so shaking ensures a smoother, well-integrated drink. Conclusion The Daiquiri's meteoric rise to fame from its humble beginnings in a Cuban village is proof of its timeless allure. Whether you like it straight up or with a contemporary touch, this drink has an air of understated elegance. Therefore, when drinking a Daiquiri, pause and think about the many cultures that go into making it. Like this: Like Related