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Music News 🎵

Fresh from Poppie's artists

KATSEYE's Dublin Opening Night Gets Rave Reviews

KATSEYE properly kicked off their Wildworld Tour this week, and Dublin got the honour of going first. The girl group played a sold-out 3Arena, with Rolling Stone on hand to watch them launch the whole tour on Irish soil. The Times called the show hyperactive and definitely not for the faint-hearted, which sounds about right for KATSEYE. Fans had been buzzing for days beforehand, sharing their excitement on RTÉ ahead of the gig, and the group themselves posted on Weverse calling Dublin an incredible way to start things off. The full setlist has now been revealed too, so fans in the next cities on the tour already know roughly what to expect. One brilliant opening night down, loads more sold-out arenas still to go.

via Rolling Stone

Travis Kelce Reveals Sweet New Taylor Swift Wedding Details

Travis Kelce has been dishing out gorgeous new details about marrying Taylor Swift. On his podcast, he explained exactly why Madison Square Garden was the perfect, magical venue for their big day, though he did admit to having one small regret about how it all went. He also showed off his intricate gold wedding ring, his first time doing so since becoming a married man. And amid all the wedding chat, he made sure to give a special shoutout to Adam Sandler for his part in the celebrations. It's clear the whole day was exactly as dreamy as fans hoped for. Expect plenty more sweet wedding stories to trickle out as Travis keeps talking about it on his podcast.

via Page Six

Olivia Rodrigo Smells Nappies From The Stage

Olivia Rodrigo has revealed one seriously random side effect of being this famous, she can smell nappies from the stage. Performing at her own festival, she noticed the unmistakable whiff drifting up from the crowd, proof that more and more parents are bringing their littlest fans along to gigs these days. It's a funny reminder that Rodrigo's fanbase now spans literal babies right up to grown adults, all singing along together. Concerts have apparently got a whole new occupational hazard, and it's not the one anyone expected. Next time you're at a gig, keep an eye out, you might just be stood next to someone's baby sibling having the best day of their life.

via Ultimate Guitar

🎧 Poppie's Song of the Day Die On This Hill – Sienna Spiro (still the editor's pick!)

Poppie's Gym Class 🤸 · one lesson a day

Today's Lesson: The Splits

real Poppie words

Warm up: this one really matters

Never stretch into the splits when you're cold. Do some star jumps or run on the spot first to warm your legs up.
Sit on a soft mat or carpet, never a hard floor.

Ease into it

Kneel down, then slide one leg out straight in front of you and the other leg back behind you.
Put your hands on the floor either side of you to hold your weight. You're in control, you're not just flopping down.
Slide down only as far as feels like a gentle stretch. A stretch should feel like a pull, never a sharp pain. If it hurts, come back up.

Get lower over time

Hold it gently for about 20 or 30 seconds, breathing out as you relax down. Then swap legs and do the other side. Always do both.
Splits take weeks, not one day. A tiny bit lower each time is exactly how every gymnast does it. Don't force it.

Little helpers

Try resting your front leg on a cushion, then a thinner one, then none, as you slowly get lower.
Point your toes and keep your back leg straight out behind you, not turned to the side. That's a proper gymnast's split.

Coach's tip: flexibility comes from little and often, not from forcing it once. Warm legs, gentle stretch, both sides, every day, and you'll get there. 💜

Yesterday's lesson: The Round-Off. Every lesson stays safe in the archive

Poppie's Kitchen 🍳

Recipe 5: Homemade Burgers

real Poppie words

Before you start

Wash your hands.
Get everything out: beef mince (about a handful and a half per burger), salt and pepper, burger buns, and your favourite fillings: cheese, lettuce, tomato, whatever you like.

Make the patties

Put the mince in a bowl with a good pinch of salt and pepper. Squish it together with your hands just enough to mix it. Don't overwork it or the burgers go tough.
Split it into balls, one per burger, then flatten each into a patty a bit wider than your bun, because they shrink when they cook. Press a little dip in the middle with your thumb so it cooks flat, not like a football.

Cook them

Heat a pan or the barbecue to medium-high. A little oil on the patty, not the pan: same trick as a steak.
Patty on, and now leave it ALONE. Don't press it and don't keep moving it. About 3 to 4 minutes each side until it's cooked all the way through. Burgers need no pink in the middle, that's important.
If you want cheese, lay a slice on top for the last minute so it melts.

Build it

Toast the buns for a few seconds cut-side down in the pan while the burger has a little rest. A warm bun is a happy bun.
Build it up: bottom bun, sauce, burger, cheese, then your salad on top so it doesn't make the bun soggy, and the lid on.

Chef's tip: press a little dip in the middle of each patty and don't squash it in the pan. Squashing pushes all the juice out, and dry burgers are sad burgers. 🍔

Coming soon from Poppie's Kitchen: lasagne · Caesar salad · avocado toast with a sunny-side-up egg

Funny Story of the Day 😄

Rescued Stray Cat Promoted To Stationmaster

A stray cat wandering into a train station got nursed back to health by kind staff, and now she's basically part of the team. She's climbed the ranks so fast she's landed the top job: stationmaster. Absolute legend.

via www.goodnewsnetwork.org