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New Tensions Rise as Iran Warns of Possible Strikes on Regional Energy Sites

  Iran has issued a sharp warning that it may target regional energy infrastructure following recent threats from U.S. President Donald Trump over the Strait of Hormuz. The exchange marks a renewed escalation in a long‑running standoff over one of the world’s most critical maritime chokepoints. According to Iranian officials, any attempt to restrict Tehran’s access to the strait would be met with what they described as “direct and proportional” action. Energy facilities across the Gulf—central to global oil and gas supply—were specifically mentioned as potential targets if tensions continue to rise. The Trump administration has repeatedly criticized Iran’s activities in the region, warning of consequences should Tehran interfere with international shipping. The latest remarks from Washington prompted Iran’s response, which framed its position as defensive and tied to national sovereignty. Regional governments have expressed concern that even rhetorical escalation could unsettle...
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Snowball Cookies:

 Here is  healthy holiday recipe that you can try:

 These cookies are made with just 6 ingredients and are perfect for the holiday season. 



        Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter 
  • 5 –6 Tablespoons organic confectioners’ sugar, divided*
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup finely chopped pecan


    Instructions

    1. Preheat the oven to 325°F.

    2. Line a baking sheet with parchment paper or use a non-stick baking sheet.

    3. Mix almond flour, softened butter, 3 Tablespoons confectioners’ sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.

    4. Roll tablespoons of the dough into a ball and place on baking sheet about 1 inch apart. Bake the cookies for 20 minutes or until they start to turn light golden brown on the bottom.

    5. Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool completely and enjoy.

    6. Store any leftover cookies in the fridge for up to 1 week or in the freezer for up to a month.



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