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Ukraine Strikes Russian Energy Hubs with Missiles and Drones

A n artilleryman of the 44th Separate Artillery Brigade, named after Hetman Danylo Apostol, of the Armed Forces of Ukraine, carries a cartridge as he prepares to fire a M777 Howitzer towards Russian troops. On December 25, 2025 , Ukraine launched a coordinated assault on Russian energy infrastructure, deploying Storm Shadow cruise missiles alongside long-range drones . According to the Ukrainian General Staff, the strikes hit the Novoshakhtinsk oil refinery in Russia’s Rostov region, one of southern Russia’s largest suppliers of diesel and jet fuel for the military. Multiple explosions were reported, and the facility was forced offline. In addition to the refinery, Ukraine’s Security Service (SBU) confirmed drone attacks on facilities in Temryuk and Orenburg . Fuel tanks in Temryuk caught fire, while a gas processing plant in Orenburg was shut down, further disrupting Russia’s energy output. Ukrainian officials stated that these operations are designed to undermine Russia’s milit...
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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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