Apple introduced the iPhone 16 as the first iPhone designed with AI in mind. Also, the company's iPhone 16 marketing focuses heavily on Apple Intelligence. However, the iOS 18 operating system that comes on all four iPhone 16 models does not offer any Apple Intelligence features. In other words, Apple is selling features in its ads that you can't even use when you take your new iPhone 16 out of the box. Apple's AI is still in development, and the only way to get it is to install the iOS 18.1 beta on the iPhone. Even then, you'll only get some Apple Intelligence rather than the full package. That said, Apple was upfront about Apple Intelligence when it unveiled the iPhone 16 series. The company said the first features would be available sometime in October as part of a staggered Apple Intelligence rollout. Apple never gave iPhone 16 buyers a release date for the iOS 18.1 update. It turns out iOS 18.1 will need more time, and Apple is now expected to release it on October 28th. Continue reading... The post iPhone 16 Apple Intelligence has a release date, but only some features will launch appeared first on BGR. Today's Top Deals Best Apple deals for October Prime Day 2024 Today’s deals: First AirPods 4 discount, $6 smart bulbs, $110 off Dyson V8, $6 MagSafe chargers, more Best Apple Watch deals for October Prime Day 2024 Early Prime Day deals: Apple blowout, KitchenAid Stand Mixers, Dyson vacuums, $23 Echo Dot, OLED TVs, more

On 10th April 2016 the article published in the Sunday Times and Mail Online claimed that a nineteenth-century engraving of a lost portrait of Anne Boleyn had been found on eBay by the best-selling British historian and author Alison Weir. The catchy headline suggested that “the lost head of Anne Boleyn” had been found. Is it really an engraving of the lost portrait depicting Anne Boleyn? This and many other questions will be answered in this article. Figure 1: “Lady Bergavenny” or Anne Boleyn? Courtesy of the author. Painting’s history The original painting has been part of Horace Walpole’s collection at his residence at Strawberry Hill. Upon Walpole’s death in 1797, the estate passed to his cousin, Anne Seymour Damer, and eventually to her heir, the 7th Earl of Waldegrave. By 1842, the Earl of Waldegrave, who had inherited the property and its contents, found himself in financial difficulties and decided to sell the collection. The sale catalogue listed over 4,500 lots including paintings, furniture, books, manuscripts, and various other objects collected by Walpole over the course of his lifetime. Read moreSection: ArtifactsNewsGeneralEuropeWeird FactsHistoryFamous PeoplePremiumPreviewRead Later 

For over three decades, the treasure hunt "On the Trail of the Golden Owl" captivated thousands of puzzle enthusiasts across France and beyond. Based on a book of riddles published in 1993, the hunt culminated in the search for a token that would unlock a magnificent golden owl prize, estimated to be worth €150,000 (about $165,000), reports CNN. On Thursday, after 31 years of relentless searching, the hunt's official social media accounts confirmed that the token had been found. A National Obsession The hunt began with the release of Sur la Trace de la Chouette d’Or (On the Trail of the Golden Owl) by author Régis Hauser, under the pseudonym Max Valentin, and artist Michel Becker. This unique treasure hunt blended cryptic riddles with real-world exploration, inspiring a dedicated community of more than 200,000 players known as "owlers." Participants were tasked with solving 11 puzzles contained in the book, as well as a hidden 12th puzzle, which together would reveal the exact location of the token—a replica of the owl buried somewhere in France. The prize for solving this elaborate puzzle was an original owl sculpture made of 3 kilograms (6 lbs, 10 oz) of gold, 7 kilograms (15 lbs, 7 oz) of silver, and diamond accents. Becker oversaw the creation of this exquisite piece, which has remained locked away for safekeeping while its replica was buried for participants to find. Read moreSection: NewsGeneralRead Later 

Even though China is the biggest buyer of Iran's oil exports, it has options if Israel attacks Iran's oil business, The New York Times reports.

Billionaire Elon Musk is offering to pay people who refer swing-state voters to sign a petition supporting free speech and Second Amendment rights.

The Supreme Court declined Monday to hear a bid by President Joe Biden's administration to enforce in Texas federal guidance requiring hospitals to perform abortions if needed to stabilize a patient's emergency medical condition.

Frosted Pumpkin Oatmeal Cookies are thick, soft and chewy! These pumpkin spice flavored cookies have a dollop of creamy, sweet frosting on each one! SOT AND CHEWY FALL COOKIE RECIPE I love the cozy flavors of fall that you get with these Frosted Pumpkin Oatmeal Cookies! They’re overflowing with warm pumpkin spice flavor and have a hearty texture from the oatmeal and they’re all topped off with a sweet, creamy, homemade frosting. These fun treats are great for fall parties, after-school snacks, or a quiet moment with a cup of hot tea on those cool fall mornings. Even my friends who aren’t huge pumpkin spice fans really loved these! FREQUENTLY ASKED QUESTIONS:  What else can I add to these frosted cookies? Change up the texture a bit more along with the flavor profile by adding some toasted coconut, mini chocolate chips, chopped nuts, etc. to the cookie batter. What other frosting options can I try? Go for a new frosting combination by choosing one of these tasty options: cream cheese, cinnamon cream cheese, or even a simple powdered sugar glaze on top of these cookies. Or if you don’t have time (or the inclination) to make homemade, then buy a tub of your favorite frosting. Can I use pumpkin pie filling instead of pumpkin puree? Nope! The ingredients used in the filling is different than puree and it’ll change the flavor and texture of these cookies since the pie filling is a bit runnier or looser than the puree. What’s the best way to store leftover cookies? Keep any extra cookies in an airtight conatiner at room temp for up to 5 days. Keep them longer in a freezer safe container for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) all-purpose flour  – it is super important that you do not pack your measuring cup with flour or your cookies will come out super dense. The best way to measure is the scoop and scrape method. Do not measure from the flour bag. Pour it into a bowl and stir to fluff it up. Then dip in your measuring cup (do not pack it in) then take the flat end of the knife and scrape off any excess. pumpkin pie spice – you can use store-bought or try making my Homemade Pumpkin Pie Spice. baking soda  salted butter – if you forgot to set out your butter to come to room temperature, try my tips on How To Soften Butter Quickly. light brown sugar  granulated sugar  pure pumpkin puree – you want the pure pumpkin, not pumpkin pie mix. They are usually right next to each other on the store shelf so make sure you grab the right one. vanilla extract  old-fashioned rolled oats – I recommend the old fashioned oats for the best texture. You can certainly use the quick cooking oats if that is all you have. powdered sugar  heavy cream – you can use milk. I think heavy cream really takes the frosting to the next level but you could use milk as long as it is not skim milk. You will probably be able to use less since milk isn’t as thick as heavy cream. HOW TO MAKE FROSTED PUMPKIN OATMEAL COOKIES: Preheat the oven to 350°F. Line two large baking sheets with parchment paper (or spray with nonstick cooking spray) and set aside. In a bowl, stir together the flour, pumpkin spice, and baking soda, and set aside. In a separate bowl, with an electric hand mixer or in the body of a stand mixer with the paddle attachment, mix together the softened butter, light brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth.  Slowly add the flour mixture and mix until combined (scraping down the sides as needed). Stir in the old fashioned oats and mix until evenly distributed. Note: he mixture will be very thick. Using a 1.5 Tablespoon cookie scoop (or just use a large spoon) dollop the cookie dough balls onto the prepared sheet trays about 2 inches apart. Bake in the middle rack of the oven for about 11-13 minutes until they puff slightly, appear dry on top, and are lightly golden around the edges.  Allow the cookies to cool on the trays for about 2 minutes before transferring to a wire rack to cool completely. While the cookies are cooling, make the frosting. In a medium bowl, mix together the softened butter until smooth. Slowly add the powdered sugar a little at a time until all the powdered sugar is added and it resembles course sand.  Add 3 Tablespoons of the heavy cream along with the vanilla extract and pumpkin pie spice. Mix until combined. If it still seems too thick, add an additional Tablespoon of heavy cream. Once everything is mixed in, turn the mixer up to high and mix for about 3 minutes until light and fluffy. Once the cookies are completely cool, spread the frosting on top of each of them. I find this easiest to do with an offset spatula but a butter knife works just fine as well. Optional: sprinkle the tops with a little more pumpkin pie spice then serve! CRAVING MORE RECIPES?  Oatmeal Chocolate Chip Cookies Frosted Soft Pumpkin Cookies Pumpkin Chocolate Chip Bars Pumpkin Pie Dip Pumpkin Hand Pies Pumpkin Bread with Brown Sugar Glaze Peanut Butter Oatmeal Cookies No Bake Chocolate Peanut Butter Oatmeal Bars Print Frosted Pumpkin Oatmeal Cookies Soft, thick pumpkin cookies with a sweet frosting. Course DessertCuisine American Prep Time 15 minutes minutesCook Time 13 minutes minutesTotal Time 28 minutes minutes Servings 21 Calories 132kcal Author Brandie @ The Country Cook IngredientsFor the cookies:¾ cup all-purpose flour1 teaspoon pumpkin pie spice½ teaspoon baking soda4 Tablespoons ½ stick salted butter, softened to room temperature6 Tablespoons light brown sugar packed¼ cup granulated sugar6 Tablespoons pure pumpkin puree1 teaspoon vanilla extract1 ¼ old-fashioned rolled oatsFor the frosting:4 Tablespoons ½ stick salted butter, softened to room temperature2 cups powdered sugar3-4 Tablespoons heavy cream1 teaspoon vanilla extract½ teaspoon pumpkin pie spice plus more for garnish InstructionsPreheat the oven to 350°F. Line two large baking sheets with parchment paper (or spray with nonstick cooking spray) and set aside.In a bowl, stir together the flour, pumpkin spice, and baking soda, and set aside. In a separate bowl, with an electric hand mixer or in the body of a stand mixer with the paddle attachment, mix together the softened butter, light brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth. Slowly add the flour mixture and mix until combined (scraping down the sides as needed). Stir in the old fashioned oats and mix until evenly distributed. Note: he mixture will be very thick. Using a 1.5 tablespoon cookie scoop (or just use a large spoon) dollop the cookie dough balls onto the prepared sheet trays about 2 inches apart. Bake in the middle rack of the oven for about 11-13 minutes until they puff slightly, appear dry on top, and are lightly golden around the edges. Allow the cookies to cool on the trays for about 2 minutes before transferring to a wire rack to cool completely. While the cookies are cooling, make the frosting. In a medium bowl, mix together the softened butter until smooth.Slowly add the powdered sugar a little at a time until all the powdered sugar is added and it resembles course sand. Add 3 Tablespoons of the heavy cream along with the vanilla extract and pumpkin pie spice. Mix until combined. If it still seems too thick, add an additional Tablespoon of heavy cream. Once everything is mixed in, turn the mixer up to high and mix for about 3 minutes until light and fluffy. Once the cookies are completely cool, spread the frosting on top of each of them. I find this easiest to do with an offset spatula but a butter knife works just fine as well. Optional: sprinkle the tops with a little more pumpkin pie spice then serve! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 132kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Sodium: 63mg | Fiber: 0.3g | Sugar: 17g

In a bold and forward-thinking move that has left disaster relief teams scrambling, Transportation Secretary Pete Buttigieg has announced that all vehicles delivering aid to victims of Hurricane Helene must be electric. “The planet is burning,” Buttigieg declared at a press conference, “and what better time to address climate change than in the midst of a humanitarian crisis?” Rescue organizations expressed immediate concern. “We’re trying to deliver water, food, and medical supplies to people stranded in areas with no power, no functioning infrastructure, and in some cases, no roads,” said FEMA spokesperson Sarah Drydock. “But apparently, lugging diesel generators in electric cars is the future.” Buttigieg dismissed these concerns, insisting that disaster zones are the perfect testing ground for America’s green transition. “Look, if we can get electric cars into hurricane-ravaged flood zones, we can get them anywhere,” he said proudly. “And those Teslas can float for, like, a few minutes, right?” Critics argue that the mandate will slow down recovery efforts, but Buttigieg was undeterred. “Think of the carbon footprint we’re reducing by making the switch. Sure, people may be waiting a bit longer for clean drinking water, but they can rest assured knowing their saviors are arriving emissions-free.” When asked how aid workers in remote, devastated areas would be able to recharge their electric vehicles without a reliable power grid, Buttigieg smiled serenely and replied, “We encourage them to explore the power of solar panels and wind energy. This is about resilience and innovation, not just plugging in.” Reports have already surfaced of stalled Teslas and Rivians along key supply routes, waiting for portable chargers that are… being transported by diesel trucks. “We’ve had to start towing some of the electric vehicles to their destinations with traditional gas-powered trucks,” said a Red Cross volunteer. “We call it the ‘Green Piggyback’ method. It’s really innovative when you think about it.” Buttigieg remains optimistic, pointing out that the slow response is actually a feature, not a bug. “By delaying the immediate arrival of aid, we give local communities more time to develop their own solutions and adapt to the realities of climate change,” he explained. “It’s a win-win!” Meanwhile, aid workers trapped in the flooded regions are reportedly now being trained on how to build solar-powered charging stations out of wreckage and driftwood. “We’re very excited about the potential for sustainable recovery efforts,” Buttigieg added. “If these people can survive a hurricane, they can certainly figure out how to charge an electric car in a flood.” As the program rolls out, rumors are already circulating about plans to introduce electric helicopters for search and rescue missions, with Buttigieg promising that “it’ll only take four times as long, but the sky will thank us.” Hurricane survivors, though still stranded and waiting for supplies, were reportedly relieved to hear their rescues would be so eco-friendly. “I haven’t eaten in three days, but at least I won’t feel guilty about the planet when help finally arrives,” said one victim. “Now, if only they could get here before the next hurricane hits.” With the electric vehicle mandate in full swing, it seems the future of disaster relief is… slow, but sustainable. As Buttigieg put it, “In times of crisis, it’s important to think about the long-term impact. Sure, people need food and shelter, but what they really need is to know they’re being helped in the greenest way possible.” The post BREAKING: Buttigieg requires all vehicles bringing aid to hurricane victims to be electric cars appeared first on Genesius Times.

Hot on the heals of the dual plagues of COVID-19 and the Asian murder hornets, Korean flamethrower squirrels have reached the US and have been devastating the country. “We’re just having a really bad go of it,” Centers for Disease Control and Prevention (CDC) Director Minka Verbose said. “Some states are still reeling from the coronavirus pandemic and people are worried about the murder hornets. They haven’t seen anything yet.” The flamethrower squirrels have been active mainly in California and Washington cities, but some have been seen as far East as Iowa. The CDC Sciuridae experts have warned that if you see a flamethrower squirrel to not approach it because it may burn your face off. President* Biden just shook his head and refused to comment when he heard about the new invasion. Several governors across the country have mandated that citizens wear flame-retardant fire suits for anyone venturing out of doors. “We must be safe in these unprecedented times,” Michigan Governor Gretchen Whitmer said. “Anyone caught outside without fire suits on top of their beekeeper suits to protect against murder hornets will be beaten and thrown in jail to protect them.” Originally published May 13, 2020. The post BREAKING: Korean flamethrower squirrels have reached the US appeared first on Genesius Times.

I don’t know who needs to hear it, but pumpkin spice poaching is not okay. I just visited a field in Connecticut where all of the pumpkins had been drained of their spice by illegal poaching. This is unethical, it’s immoral, and it’s just wrong. You’d say, “Well pumpkins don’t have feelings. They can’t feel their spice literally being drained from their bodies.” But that’s just stupid. Of course they can feel pain. Pumpkins are living human beings, just like the rest of us (but not like preborn humans of course–they can’t feel anything). We must stop this illegal poaching of all these pumpkins’ spice. I mean, who wants a white pumpkin? They’re horrible and racist. These poachers are turning pumpkins racist!! It must end. Please, please, please, demand ethically-sourced Pumpkin Spice Lattes the next time you go to Starbucks! Originally published September 15, 2022. The post AOC: ‘These poor pumpkins have been drained of their spice by illegal poachers; this needs to stop!’ appeared first on Genesius Times.