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We meet five fed-up stunners who claim they’re too good-looking to find love

IN the words of Right Said Fred, being TOO SEXY really could be a problem.

A new study has found the relationships of good-looking people are less likely to last.

Our five stunners (left to right): Dan, Jasmine, Alex, Cherelle and Stuart

Our five stunners (left to right): Dan, Jasmine, Alex, Cherelle and Stuart

Being aesthetically appealing makes you more likely to cheat and is a relationship liability, making divorce and short marriages more common, Harvard University researchers found.

While sympathy for those graced with flawless features might not come easily, some men and women believe their attractiveness is a burden.

“Poor them,” we hear you say sarcastically but here, LYNSEY CLARKE and MATT BARBOUR hear from five fed-up stunners who say their good looks hold them back.

Relationships of good-looking people are less likely to last, according to research

Relationships of good-looking people are less likely to last, according to research

Dan, 31

Dan Adshead says his looks have left him feeling lonely

Dan Adshead says his looks have left him feeling lonely

DATA analyst Dan Adshead, 31, says being fit has turned him into a lonely sex addict who finds it impossible to stick to one woman. 

Dan, from Bow, East London, says:

“I do genuinely think being good-looking is a curse.

“Sometimes I wish I could find a proper partner – or at least, that I wasn’t constantly being tempted with alternatives.

“But I’m a serial womaniser and can’t seem to have a long-lasting relationship as I get bored quickly and am always chasing the next beautiful woman.

“It doesn’t help that I’m addicted to dating apps to the point where I once had 22 dates in 19 days, all of which ended with us in bed.

I am addicted to sex and can’t stem my promiscuous ways

Dan, East London

“I’ve never been faithful in a relationship and have even tried Sex Addicts Anonymous to stem my promiscuous ways.

“It goes back to my university days and when I lived in Prague for two years.

“I was on dating apps and had casual sex, as well as sleeping with housemates and their friends.

“I think living in cities makes you want to date extensively, rather than remain monogamous.

“I seem to have the ‘grass is always greener’ outlook and feel like I might miss out on finding my perfect partner if I don’t explore to my heart’s content.

“But it has left me strangely lonely.”

Jasmine, 23

Jasmine Selma says people judge her before getting to know her

Jasmine Selma says people judge her before getting to know her

STUDENT Jasmine Selma, 23, says men treat her as a trophy or are intimidated by her good looks and intelligence.

Jasmine, from Ealing, West London, wishes she was judged on her personality rather than appearance. 

She says:

“I’ve regularly heard guys taking bets on who can get me – like some sort of trophy – which is shocking.

“The guys I like and who would want to know the real me are often intimidated, especially when they find out about my master’s degree in chemistry.

“I dated one guy for two weeks but it ended because he said he felt I was out of his league.

“Nothing I could say would convince him otherwise.

Guys I like are often intimidated and think I’m out of their league

Jasmine, West London

“It’s heartbreaking because I feel so powerless, like somehow my looks are a burden.

“Not that I’m saying I’m attractive, but my looks fit society’s standards of what beauty should be.

“I feel like good guys are intimidated and players are only out for one thing so I obviously turn them down.

“People judge you before knowing you.

“There’s this misconception that attractive people are jerks, or dumb or have no principles.

“There are so many good-looking people who are great human beings.

“I don’t see why I have to prove myself.”

Alex, 23

Alex Miney says he has inbuilt programming to be a player

Alex Miney says he has inbuilt programming to be a player

ILLUSTRATOR Alex Miney, 23, lost his dream girl because of his impulsive nature to pick up gorgeous women.

Alex, from Shoreditch, East London, loves proving he is attractive enough to bag them, too. 

He says:

“When I was a kid, I was really fat.

“A few years ago, I hit the gym and lost weight – mainly because I was sick of being ignored by girls.

“It went to my head and I’m sad to say, I became a pick-up artist, going around bars, looking for my next conquest.

“I was getting ridiculous amounts of sex.

“It gave me short-term satisfaction but I never valued what I had.

“I only ever thought about what a girl would look like on my arm.

“I was superficial.

I couldn’t shake old habits and cheated on dream girl

Alex, East London

“Then, about three years ago, I found the girl of my dreams – a model called Martha.

“I tried to give up my old ways for her but I ended up having a fling with another girl.

“I told Martha and of course she dumped me, which I can’t blame her for.

“I’ve got a curse – my looks combined with my inbuilt programming to be a player.

“I feel desperately lonely and now when I go out, I don’t drink because I want to change.”

Cherelle, 26

Cherelle Neille says people assume she’s nasty

Cherelle Neille says people assume she’s nasty

SALES assistant Cherelle Neille, 26, says her striking looks make potential love interests jealous or paranoid.

Cherelle, from Manchester, sometimes wishes she was average-looking.

She says:

“Guys often think they can’t approach me because they expect me to be nasty and up myself with a supermodel attitude.

“When I do have relationships, they usually end because guys become jealous – either paranoid other men are looking at me or that I can’t be that interested in the one I’m with.

“In bars, I attract the wrong type of guy.

“They have a go at chatting me up but can’t handle it if I like them.

Men assume I will be nasty and up myself, with a model attitude

Cherelle, Manchester

“They just want to be with me to look good in front of their friends.

“Sometimes I wish I was just a bit more normal – it’s like people wishing they were tall, but tall people saying they wish they didn’t stand out so much.

“People assume I’m going to be nasty because I look nice.

“It’s annoying that people only see the outside and don’t want to look on the inside to know who I am as a person.

“It can be incredibly lonely but I’m happy in the company of my girlfriends and if Mr Right comes along, that’s great.”

Stuart, 28

Stuart Martin says his girlfriends get jealous over the female attention he gets

Stuart Martin says his girlfriends get jealous over the female attention he gets

CLUB promoter Stuart Martin, 28, has a glowing tan, chiselled cheekbones and bright white teeth – but says his perfect looks make women think he’s gay. 

Stuart, from Sunderland, Tyne and Wear, says:

“I get told a lot that I’m handsome and if that happens enough times, you start to believe it – even though we all know it’s all relative and superficial.

“I do like looking good, though.

“I regularly go to the gym and keep my tan up and I whiten my teeth after every bottle of red.

“The thing that annoys me is when people feel threatened by my looks and start to question my sexuality.

“I’ve been questioned loads of times.

I’ve been called all sorts of names by people who feel threatened

Stuart, Sunderland

“People make so many assumptions when they feel threatened by you.

“It’s a massive cross to bear.

“I’ve been called an asshole, creep, rat, gay, a cheat – and worse.

“I’ve been in several relationships but they’ve all ended because of my looks.

“Girlfriends get jealous because I have so much attention from other women.

“Next comes suspicion, followed by arguments.

“I guess I don’t shower my girlfriends with praise and reassurance to counter the jealousy, so am partly to blame.

“People think I love myself too much, which isn’t the case.

“I like looking good, but what’s wrong with that?”

Twin Megan Prescott from skins on Body Fixers for a body builder mahogony tan
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Things to know about HomeGoods before grand opening Sunday in Southington – Meriden Record

SOUTHINGTON — The grand opening of HomeGoods on Sunday at 8 a.m. is expected to attract some attention, as the discount home furnishings retailer offers up some new merchandise and sales specials. The store is located off West Street next to Target.

Here are some things to know about HomeGoods:

— The home furnishings retailer is based in Framingham, Massachusetts and was founded in 1992. It is owned by TJX, the same company that operates TJ Maxx, Marshalls and Sierra Trading Post and now has more than 500 stores in the U.S.

— The Southington HomeGoods is the eighth in Connecticut. Other stores are located in New Milford, Simsbury, Danbury, West Hartford, Wethersfield, Milford and Trumbull.

In Canada and Europe, its parent company operates a similar home furnishing chain called HomeSense.

— HomeGoods merchandise departments include furniture, rugs, lighting, decorative accessories, gourmet kitchen and dining, bedding, bath, kid’s décor and toys, outdoor living, pet accessories, storage, workspace and more. HomeGoods also offers shoppers inspiration via their blog Design Happy found on, their app, The Goods, Facebook, Twitter, Pinterest, Instagram and Tumblr.

— HomeGoods offers prices from 20 percent to 60 percent off department and specialty store prices, according to its website.

The chain has both a standalone and superstore format, which couples HomeGoods with a T.J. Maxx or Marshalls. The store opening Sunday in Southington is a standalone HomeGoods.

— TJX reported $33 billion in revenues in 2016 and opened 198 new stores in January 2017. HomeGoods saw sales increase six percent last year to $4.4 billion.

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McDonald’s Creates Another Useless, but Desirable Utensil: A Fork With Fries for Tines

Back in February, McDonald’s debuted an “utterly frivolous” but kind of desirable utensil, an over-engineered straw designed to optimize drinkers’ enjoyment of its seasonal Shamrock Shake. Now, it seems like the fast food giant is stepping even further into the random dinnerware department with the “Frork,” a red-handled device that uses French Fries as tines.

The new invention is part of the brand’s promotion of its Signature Crafted line of sandwiches. The “Frork” is a “flavor-focused, fundamentally superfluous” tool that’s meant to help eaters sop up any sauce and food bits that fall from the sandwich as they’re chomping down on it– because regular old fries just won’t do the trick, as seen in a funny infomercial-style ad starring pitchman Anthony Sullivan and McDonald’s chef Mike Haracz.

Read more about McDonald’s campaign around its Signature Crafted line on

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Ice cream 101

Ice cream is one of those desserts that most people purchase, whether at a grocery store or an ice cream parlor. And while there’s something sweet about grabbing an ice cream cone while you’re out on the town, it’s just as fun to make ice cream at home.

Though the recipes are simple, there is an art to achieving that perfectly creamy, mouthwatering consistency and flavor, and five local ice cream shop owners and chefs shared their wisdom with the Voice about how to reproduce it at home.

To start, you’ll need an ice cream maker. Cindy Somasunderam is the owner of Scoop Microcreamery in Palo Alto, and she started making ice cream at home more than 30 years ago. She recommended KitchenAid’s ice cream attachment ($100) because it’s relatively affordable, compact and many people already own a KitchenAid mixer.

Elizabeth Prado, resident chef at the culinary program at Sur La Table in Palo Alto, recommended the Breville Smart Scoop ice cream maker ($400), a pricier option for the serious home cook. The machine also allows you to speed up the process with a “prechill” option that makes ice cream within 45 minutes.

For Laura Sunseri, operations manager at Tin Pot Creamery in Palo Alto, her “must-have” tool is the humble scoop. She recommends the Zeroll ice cream scoop ($18.50), which has a gel inside of it that transfers the heat of your hand, making it easier for the ice cream to come out of the scoop.

“You get a better scoop, and it protects your hand from getting cold,” she said.

It’s always wise to take a look at the the recipe you’re using to make sure you have the correct tools, but experts generally recommended stocking up on: a thermometer, digital scale, heavy saucepan, two to three bowls for ice baths and freezing, a blender or mixer, whisk, wooden spoon, spatula and an airtight container.

Ice cream, as well as some flavors of gelato, is made from a simple custard base of milk, cream, egg yolks and sugar. Prado referred to this as the “mother sauce” or creme anglaise, which is the base for other desserts, like crème brûlée.

So, if gelato and ice cream have the same ingredients, what sets them apart? Christianne Mares of Gelataio in Palo Alto said that gelato is made with “way more milk than cream,” resulting in a lower fat content than ice cream.

“We churn less air into the product. That means you have a denser product (and) it’s heavier. We serve it at a higher temperature, which gives it an intense flavor,” she said, adding that the colder something is, the less flavor it is perceived to have.

When making ice cream, there are two styles, Prado said: Philadelphia and custard. Custard style uses eggs, while the uncooked Philadelphia style does not. Custard-style ice cream is richer as a result of the egg yolks, Prado said.

Whether you’re making ice cream or gelato, start by heating the dairy ingredients. According to Prado, heating the milk and cream changes its protein structure and yields better results. You’ll then blend the egg yolks (if you’re using them) with the sugar and “temper” the egg mixture with the milk and cream.

Prado claims that tempering is the most challenging part of the process. It simply means slowly introducing the hot cream into the blended egg yolk mixture to avoid curdling the eggs.

Once the eggs are tempered, Alfonso Marquez Ramirez, the pastry chef at Chez TJ in Mountain View, recommended bringing the whole mixture up to 170 or 175 degrees at maximum to avoid getting to the point of making “scrambled eggs.” (Watch a video of Ramirez making ice cream in Chez TJ’s kitchen here).

At this point in the process, you can add your desired flavoring, such as vanilla extract or mint leaves.

After the ice cream base reaches 170 degrees, let it cool in an ice bath, using two bowls, one larger than the other. Fill the larger bowl with ice and sit the smaller bowl with the warm ice cream mix inside. Prado recommends straining the batter to catch any cooked egg pieces..

It’s also important to wait for the batter to completely chill, Ramirez said.

“If you put it into the ice cream machine when it’s warm, (the machine) will over-whip to bring it down,” he said. “You’ll have really fluffy ice cream with too much air, and when you go to freeze it, you’ll end up with chalky ice cream.”

If you want to add mix-ins like chocolate chips or pieces of cookies, Prado recommended adding them once the ice cream firms up or else they’ll sink to the bottom.

Ironically, one of the main culprits in failed ice cream, gelato and sorbet is iciness. Across the board, every ice cream expert had advice for how to avoid turning your dessert into what Mares described as “an icy blob of nothingness.”

To avoid the icy crystals that can sometimes wreak havoc on ice cream, gelato and sorbet, Somasunderam advised against rushing the process.

“There’s always the temptation to under-freeze, because you know it takes a long time. If it isn’t completely frozen, it’ll get icy,” she said.

Sunseri said to avoid letting the ice cream get too “melty” before putting it in the freezer.

“Melty ice cream is kind of one of the biggest enemies. If it gets too melty, when we freeze it, it gets icy,” she said.

How does one avoid this? Move really quickly, Sunseri said, adding that water is not great for ice cream, either. If you rinse a utensil, make sure to dry it off and keep it dry once you start working with ice cream.

Unsurprisingly, a resounding theme among all of the ice cream pros was to use fresh ingredients, starting with the milk and cream. Mares recommended using raw milk if possible, which yields a richer, more intense flavor. Somasunderam suggested using a fresh, organic cream, like from Strauss Family Creamery, which is what she uses at Scoop.

Ramirez said not to skimp on the fat content — get full-fat everything.

When creating flavors, use seasonal ingredients, Sunseri said, like the organic strawberries Tin Pot gets from Hollister for strawberry ice cream.

You can take it to the next level by making other ingredients from scratch. Somasunderam makes her own vanilla extract by taking a few Madagascar vanilla beans, slitting them and soaking them in bourbon or vodka for about a month.

Another tip? If at first you don’t succeed, give the ice cream maker another spin. Approach making ice cream with an experimental and creative attitude, as these professionals still do.

Sunseri recalled testing 10 different versions of an experimental sweet barbeque-swirl ice cream last summer. Ramirez stressed the merits of trial and error.

“I’ve messed up everything in this kitchen 10 times, 15 times, but now I’ve messed up so many things that I’m like, ‘OK. I know exactly what went wrong,'” he said.

Forget what you were told as a kid, and go ahead and play with your food.

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Amanda Holden on why there’s nothing wrong with scouting acts for Britain’s Got Talent and how she really felt about …

THIS week’s column is coming to you from a very tidy, very quiet Holden-Hughes house, because both Lexi and Hollie are staying with my mum down in Cornwall for a week.

It’s eerily peaceful, and you know what, it’s bloody marvellous!

On a date night with hubby Chris

On a date night with hubby Chris

I adore my girls, and love being with them, but I think it’s really important for mums and dads to have time alone, too, as a couple.

Last night, Chris and I watched TV until 1.45am and didn’t have to worry about the volume being too loud, secure in the knowledge we wouldn’t have a little visitor (AKA Miss Hollie) trying to climb into our bed in the middle of the night. It was bliss.

We’ve planned a date night for later in the week and booked a table at one of our favourite restaurants for after that evening’s performance of Stepping Out.

The girls FaceTimed me and said they’ve had barbecues on the beach, been swimming and probably trashed my poor mum’s house – but she doesn’t care, she’s a very relaxed granny.

They are having a ball and not missing us at all, which is the way it should be.

I’m so excited that Britain’s Got Talent is back on TV. There’s been a lot of talk about eight-year-old comedian Ned Woodman, who called me a “dog” during his stand-up routine audition.

Looking gorgeous on the BGT red carpet

Looking gorgeous on the BGT red carpet

I was so stunned and at first I didn’t know how to react. I like to think I’ve got a good sense of humour, but I just don’t think it’s right for children to talk about adults in that way.

I’m glad most people seem to agree with me! Needless to say, Simon thought it was hilarious, but I wonder if he’d have been as amused if it was him on the receiving end.

I never understand why, every year, there’s controversy around some acts on the show having been scouted by the producers.

With the BGT hosts and judges

With the BGT hosts and judges

So what? We want as wide a spectrum of talent as possible.

Plus, there’s always a mix of people who just show up on the day, and people who’ve posted videos on sites like YouTube in the hope of being discovered.

I don’t get why anyone would have an issue with that. I certainly don’t.

Simon Cowell’s son Eric makes an appearance on Britain’s Got Talent
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Trending in the Kitchen

I’m detouring from my usual cooking column and recipe this month to focus on what’s new for homes and kitchens. Each spring, the International Home + Housewares Show draws more than 2,200 exhibitors and 62,000 attendees to Chicago’s McCormick’s Place. During the four-day event, the latest innovations and trends in household small appliances, tableware, décor, gadgets, and everyday living solutions are presented to buyers and members of the media.

As a chef and passionate home entertainer, I always feel like a kid walking into a gigantic candy store when I attend the Housewares Show. My eyes are bombarded by vivid colors, textures, familiar and unfamiliar logos, cookware of every size and shape, the latest innovations in small electric appliances, and booths carefully designed to draw attendees inside. It doesn’t take long before I envision a springtime table setting with exquisite new glassware, patterned dinnerware, and colorful linens, a springtime dinner party using a, innovative tabletop grill, or the fun of serving summer cocktails in double-walled champagne glasses.

During three solid days of visiting as many brands as possible, and armed with an overflowing appointment show calendar, I identified seven top home trends for 2017 designed to make our lives easier and our homes more comfortable, organized, stylish, and safe.

The Connected Home: The future of housewares is connectivity. Whether for home security, cooking on the grill, baking in the oven, using a slow cooker, or fixing a cocktail, manufacturers showcased their latest developments in appliances that connect to phone apps, so homeowners can control their environment and food preparation remotely. Char-Broil offered a new gas grill that preheats to a specified temperature, notifies you when the temperature is reached, maintains it during the cooking process, and sends you a message when the food is at optimum temperature for dining enjoyment. No more over-cooked steaks!

Whirlpool showcased their new Front-Control Range with scan-to-cook technology that ensures food is cooked with the right setting every time. Imagine scanning a product’s UPC barcode on your phone’s Whirlpool app, and instantly having the recommended cooking time and temperature at your fingertips!

Small Space Living: For older Americans looking to downsize and younger Americans simplifying their lives, manufacturers have streamlined small appliances to take up less kitchen countertop space. This spring, Hamilton Beach introduced the space-saving 2-in-1 Oven Toaster — a dual-function countertop oven with a built-in toaster so homeowners can reduce countertop clutter.

Air fryers are a big trend this year, and I saw many versions, but one that attracted my attention is the Philips TurboStar Airfryer because it fries, bakes, roasts, and grills. By combining all these features into one appliance, this appliance frees space on kitchen countertops and reduces the need to store multiple appliances.

Manufacturers are also giving thought to the attractiveness and style of appliances, and have introduced smaller footprints and new colors and metallics to their lineup. Look for copper and matte steel this year in everything from mixers to blenders to cookware.

Convenience: It seems our lives are busier than ever, and manufacturers continue to take steps to help us manage our lives and have more time to spend with our families and friends. This explains the continued popularity of slow cookers, which save meal preparation time, provide ease of serving, and allow home chefs to pursue other activities while the meal cooks. Hamilton Beach has designed their slow cooker to accommodate popular recipes such as lasagna, and to take up less space in the cupboard between uses.

For time-saving meal preparation and light meals even young teens can make, DeLonghi’s Livenza All-Day Grill is ideal — a compact, stainless steel countertop electric grill for burgers, sandwiches, appetizers, and snacks.

Organizational Solutions: Keeping our homes organized can be a constant struggle for many of us, and manufacturers have taken that struggle to heart by offering a multitude of solutions. One that caught my attention was the meori foldable boxes that go from flat to container-ready in one simple step. These attractive fabric boxes with sturdy frames come in many bright colors, can carry up to 65 pounds, and have reinforced handles and an elastic band to hold them closed when not in use. They would look fabulous on pantry or closet shelves and are equally useful in the car to keep items organized and readily accessible.

Food storage is a huge topic, as more Americans are eating clean. Whether using locally grown, organic, or simply fresh ingredients, today’s home cooks are more in tune with their health and what they’re eating and feeding their families, so keeping food safe and fresh longer is important. Manufacturers have noted this demand for healthier eating and have stepped up with storage solutions to keep ingredients fresh and organized in the pantry and refrigerator. Mason jars from Fox Run Brands, which come with a variety of customized lids, now offer new, colorful options for storing food, beverages, and condiments. Stor-All Solutions provides a rainbow of colorful containers in all sizes for pantry storage, chilled foods, and accessories. Stasher also wowed me with their new food-safe, reusable silicone storage bags in a variety of sizes for picnic foods, snacks, ingredients, sous vide cooking, makeup, and anything else one needs to stash in a bag.

Sous Vide: Sous vide cooking is an ongoing trend, particularly with millennials and home cooks who demand perfect cooking results. Meats, seafood, vegetables, or fruit are placed in a vacuum-sealed bag, and into a water bath at a regulated temperature that cooks the food evenly. Anova’s trim Precision Cooker interfaces with smartphones and turns any container into a sous vide cooker.

Coffee: For the millions who can’t start their day without coffee, brewing options continue to expand beyond K-cups. Cold brew coffee makers received a lot of attention, but so did all-in-one appliances that store coffee beans, custom ground, brew, and froth milk, as well as combination coffee/espresso machines such as ones I saw by DeLonghi. For those who love the flavor of pour-over coffee, Melitta’s Signature Series coffee machines are hard to beat and come in a variety of colors.

Health and Well-Being: According to G.E. Engineer Chris Bissig, “The most important health decisions are made not in the doctor’s office, but in the kitchen.” He pointed out that eating at home can improve our health — a concept I adopted many years ago. Today’s consumers are eating more fresh foods, natural ingredients, and fewer sugars. Manufacturers are responding by developing products that save time so cooks can spend more time with their families and friends.

Today’s passion for eating well for better health has led to an explosion of quality cookware, well-designed large and small kitchen appliances, kitchen tools, and gadgets that make food prep and cooking easier and more fun, non-toxic products to keep our homes clean, and tableware that inspires families to gather together in the kitchen and around the table. Next month, I look forward to sharing more ideas for memorable gatherings in your home and kitchen.

Christy Rost is a lifestyle authority, author of three cookbooks, public television chef on PBS stations nationwide, and a longtime resident of the Park Cites and Preston Hollow. For recipes and entertaining tips, please visit her website or follow her on Facebook and Twitter @ChristyRost.

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