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U.S. Seizure of Russian-Flagged Tanker Heightens Global Tensions

The ship, currently between Iceland and the British Isles, has been accused of breaking US sanctions and shipping Iranian oil. It has historically transported Venezuelan crude oil. The United States has seized a Russian‑flagged oil tanker linked to Venezuela after a prolonged pursuit across the Atlantic, marking one of the most assertive enforcement actions under Washington’s sanctions program. The vessel, previously known as Bella‑1 and later renamed Marinera , was intercepted after evading an earlier boarding attempt near Venezuelan waters. U.S. military aircraft and naval units tracked the ship for weeks as it traveled across the Atlantic, at times shadowed by Russian naval vessels. Officials say the tanker was part of a network used to transport sanctioned Venezuelan and Russian oil. Its capture underscores Washington’s efforts to disrupt what it describes as illicit energy shipments that help sustain both governments. The operation comes at a delicate geopolitical moment, wit...
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Peppery Roast Beef:

 


With its spicy peppery coating and creamy horseradish sauce, this tender roast is sure to be a favorite in your household.

  • Ingredients:

    • 1 boneless beef eye round or top round roast (4 to 5 pounds)
    • 1 tablespoon olive oil
    • 1 tablespoon seasoned pepper
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • Horseradish Sauce:
      • 1 cup sour cream
      • 2 tablespoons lemon juice
      • 2 tablespoons milk
      • 2 tablespoons prepared horseradish
      • 1 tablespoon Dijon mustard
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper

  • Directions:

    1. Preheat oven to 325°.
    2. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast.
    3. Place fat side up on a rack in a shallow roasting pan.
    4. Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    5. Let stand for 10 minutes before slicing.
    6. In a small bowl, combine the sauce ingredients.
    7. Serve with roast.


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