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Northeast Winter Storm Disrupts Holiday Travel, Thousands of Flights Affected

  A powerful mix of snow and ice sweeping across the U.S. Northeast has caused major travel disruptions, leading to thousands of flight delays and cancellations across the region. The storm, which hit early Saturday, prompted states of emergency in New York and New Jersey and forced officials to warn residents to stay off treacherous roads. Airports in the New York metropolitan area—including JFK, LaGuardia, and Newark Liberty —were among the hardest hit, with airlines struggling to manage the post‑holiday travel surge. According to flight‑tracking data, more than 5,580 flights were delayed and at least 860 were canceled as of Saturday afternoon. Snowfall totals ranged from 15 to 25 centimeters across parts of New York, Connecticut, and Long Island, with New York City recording 2 to 4 inches in Central Park. Crews worked through the morning to de‑ice aircraft and clear runways as passengers faced long waits and rebooking challenges. New York Governor Kathy Hochul emphasized...
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Healthy Meals: Sweet Potato and Black Bean Tacos





 Sweet Potato and Black Bean Tacos are a delicious and nutritious option for a meatless taco night. Here's a simple recipe to make these flavorful tacos:


Ingredients:

For the Sweet Potatoes:

  • 2 medium-sized sweet potatoes, peeled and diced into small cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste


For the Black Beans:
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

For the Avocado Crema:
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • Salt and pepper to taste
For Assembling:
  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce or cabbage
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: shredded cheese, hot sauce, or sliced jalapeños

Instructions:

1. Roast the Sweet Potatoes:
  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Toss until the sweet potatoes are evenly coated.
  • Spread the sweet potato cubes in a single layer on a baking sheet.
  • Roast in the preheated oven for 20-25 minutes or until they are tender and slightly crispy around the edges. Stir halfway through to ensure even cooking.
2. Prepare the Black Beans:
  • In a small saucepan, heat the drained and rinsed black beans over medium heat.
  • Season the beans with cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through. You can add a splash of water to prevent them from drying out.
3. Make the Avocado Crema:
  • In a blender or food processor, combine the peeled and pitted avocado, sour cream or Greek yogurt, lime juice, salt, and pepper.
  • Blend until smooth and creamy. Adjust the seasoning to taste.
4. Assemble the Tacos:
  • Warm the tortillas in a dry skillet or microwave according to the package instructions.
  • To assemble each taco, spread a spoonful of the avocado crema on a tortilla.
  • Add a scoop of roasted sweet potatoes, black beans, shredded lettuce or cabbage, diced tomatoes, red onion, and chopped cilantro.
  • If desired, top with shredded cheese, hot sauce, or sliced jalapeños for extra flavor and heat.
5. Serve and Enjoy:
  • Roll up the tortillas, and your Sweet Potato and Black Bean Tacos are ready to be served.
  • Serve with lime wedges on the side for an extra burst of freshness.
  • Enjoy your homemade Sweet Potato and Black Bean Tacos! They are not only delicious but also packed with nutrients and flavors.





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