D Tuesday, December 8, 2009 METRO A breast of fresh air IT IS a shoo-in for most wanted gift this Christmas for women AND men inflatable boobs. Women can now give their boobs a boost without resorting to surgery thanks to an inflatable cleavage. Resembling flat chicken fillets, the pump-up pads are small enough to fit in a clutch bag and instantly increase the size of breasts by up to a cup size, it is claimed. They feature a pump button which, when squeezed, pushes air into the pads, giving women a visible lift. The pads went on sale yesterday at Debenhams stores. When getting ready at work for the office Christmas party, a cleavage boost is the perfect pick-me-up to take you from day to evening glamourpus, said Annette Warburton, head of lingerie buying at the store. The pad can be customised to inflate to the desired size and should then be inserted within the bra to lift and support. Plus theyre easily and quickly deflated when Nigel from Accounts approaches after a few glasses of mulled wine, added Ms Warburton. From this... to this by using these Most bosses see festive do as vital THE majority of managers believe Christmas parties are vital to reward the hard work of staff throughout the year and should still be held despite the severe recession, new research reveals. However, a majority of the 1,300 managers questioned by the Chartered Management Institute in the UK were concerned an expensive party this year could damage their organisations reputation, and many believed a team lunch would be better. Chief executive Ruth Spellman said: Employee engagement has never been as important as it is now, but it must come hand-in-hand with a tighter grip around the purse strings. Cooking the Christmas meal is most stressfulBY ROSS McDONAGHBUYING the perfect gift, ensuring the cards are sent and ensuring Santa isnt caught by the children during his visit Christmas is a stocking-full of stresses. But nothing is more stressful than getting the Christmas dinner ready on time. A survey by Safefood found tim- ing is the most challenging aspect of cooking Christmas dinner, fol- lowed by making sure the turkey is properly cooked and safe to eat. Making sure the meal tastes good was only the third highest priority. Less than half of those surveyed think Christmas dinner is worth the effort. We know that cooking Christ- mas dinner is a challenging, but rewarding part of Christmas, said Dr Gary Kearney, director of food science with Safefood. And with 81 per cent of people usually cooking for between three and ten people on Christmas Day, the home kitchen can be a very busy place. Although the turkeys weight is key to calculating the proper cook- ing time, only eight per cent of people use this method. One in five say they tell when their turkey is done either by smell or by just looking at it, something that is inaccurate at best and dan- gerous at worst. Pierce the thickest part of the breast and thigh with a clean fork or skewer and make sure that the juices run clear. Check that there is no pink meat left and that the meat is piping hot throughout, advises Dr Kearney. Safe cooking guidelines can be seen at www.safefood.eu. ITV yesterday issued an apology after a rat was allegedly killed and cooked during Im A Celebrity... and said it would tighten its procedures. Charges are being brought against series winner Gino DAcampo and fellow contestant Stuart Manning after the rat was apparently butchered to add to a meal. They are expected to appear in court next year, but police have said there are no plans to prosecute the shows producers. DAcampo, 33, had been worried contestants in the exile camp were struggling to cope on their rations and took matters into his own hands. ITV said it was an oversight that the production team did not check whether the killing of a rat was lawful in New South Wales. Rattled ITV says it is very sorry Gino: Faces the wrath of the law 18,000 bottles of rare wines go up for sale THE festive season could be a much more merry occasion after the illustrious Paris restaurant La Tour dArgent put 18,000 bottles from its vast cellars up for auction, offering wine lovers a chance to acquire treasures from one of the worlds finest collections. It is the first time in the restaurants 427-year history that it will part with some of the wines, spirits and champagnes carefully selected by generations of sommeliers to please the palates of guests from monarchs to movie stars. The restaurant hopes to raise at least 1million, but thats a rough estimate as some bottles on offer are very rare. index.html2.html3.html4.html5.html6.html7.html8.html9.html10.html11.html12.html13.html14.html15.html16.html17.html18.html19.html20.html21.html22.html23.html24.html25.html26.html27.html28.html29.html30.html31.html