Skip to main content

Featured

Colombia on Edge as Trump’s Post‑Venezuela Threats Stir Regional Anxiety

Colombian military patrol the Simón Bolívar International Bridge in Cúcuta on Tuesday. After the U.S. seized Venezuelan President Nicolás Maduro, members of powerful armed groups started arriving in Colombia from neighbouring Venezuela. Tensions in Colombia have intensified following President Donald Trump’s forceful remarks in the wake of the U.S. military operation that captured Venezuelan leader Nicolás Maduro. The comments have revived long‑standing fears about regional instability and raised questions about the future of U.S.–Colombia relations. Rising Tensions After the Venezuela Strike In the aftermath of the Venezuela attack, Trump issued sharp warnings toward Colombia, accusing President Gustavo Petro of enabling drug production and trafficking. He suggested that Petro’s government “would not be doing it for long,” a statement widely interpreted as a threat of potential intervention. The remarks came amid a broader pattern of aggressive rhetoric toward several countries, s...
Post a Comment
Read more

article

Labels

coconut macaroons

 

Ingredients:

  • 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake
  • ⅞ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions:

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, let the excess drip off, and place on a parchment-lined baking sheet. Refrigerate until the chocolate is set, about 15 minutes.


Labels:

Comments

Post a Comment