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Rising Tensions Leave Ships Stranded in Key Oil Passage

Traffic through the Strait of Hormuz ⁠was closed for a fourth day on Tuesday, choking off a key artery accounting for about 20% of global oil and gas supply. Greece’s Minister of Maritime Affairs and Insular Policy, Vassilis Kikilias, has raised urgent concerns over an increasingly alarming situation in the Strait of Hormuz, where dozens of vessels remain stranded amid escalating conflict involving Iran. He emphasized the need to safeguard global shipping and protect seafarers as the strategic waterway—responsible for roughly 20% of global oil and gas flows—remains closed for a fourth consecutive day.  The closure has disrupted international trade routes and heightened anxiety across the maritime sector. Greek authorities have urged shipowners to exercise maximum caution and avoid high‑risk zones in the wider Persian Gulf region as tensions continue to rise. The prolonged shutdown underscores the vulnerability of global supply chains to geopolitical instability and highlights th...
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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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