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NATO Tensions Spike as Trump Blasts Allies Over Iran Conflict

The US president complained NATO countries did not want to join the fight against Iran, yet still complain about high oil prices. U.S. President Donald Trump sharply criticized NATO allies on Friday, accusing them of failing to support the U.S.-Israel military campaign against Iran and branding the alliance “cowards. Rising Friction Within the Alliance Speaking from the Oval Office, Trump argued that NATO partners were unwilling to contribute meaningfully to the conflict, despite benefiting from U.S. security guarantees. He declared on social media that “without the U.S.A., NATO IS A PAPER TIGER,” warning that Washington would “remember” the lack of support.  Strategic Stakes The criticism comes as tensions escalate across the Middle East, with the U.S. and Israel engaged in active military operations against Iran. Trump has repeatedly urged NATO members to take a more assertive role, particularly in securing strategic waterways such as the Strait of Hormuz.  Broader Hum...
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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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