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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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Banana Bread with Coconut and Pecans

 

Ingredients

  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 stick (½ cup) unsalted butter, melted
  • ¾ cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 cup very ripe bananas, mashed (about 3 bananas)
  • 1 teaspoon vanilla extract
  • ½ cup shredded unsweetened coconut
  • ½ cup pecans, toasted and chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
  4. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
  5. Gently stir in the coconut and pecans.
  6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center comes out relatively clean.
  7. Let the loaf cool in the pan for about ten minutes, then turn out onto a rack to cool completely.

Enjoy your banana bread warm out of the oven or toasted for breakfast the next day!






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