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Tehran Rocked by Renewed Israeli Strikes as Iran’s Leadership Council Assumes Control

  A woman reacts as she holds a placard with an image of Iranian late Supreme Leader Ayatollah Ali Khamenei, at a rally in solidarity with Iran after U.S. and Israeli strikes killed Ali Khamenei, in Beirut, Lebanon. Israel has launched another wave of airstrikes on Tehran, intensifying a rapidly escalating regional crisis just one day after the assassination of Iran’s Supreme Leader, Ali Khamenei. According to multiple reports, Israeli officials said the renewed strikes were intended to maintain air dominance as Iran faces its most significant leadership vacuum in decades.  The power void left by Khamenei’s killing has prompted Iran to activate a leadership council to stabilize governance. Inside the country, reactions have been sharply divided—some mourning the long‑time leader, others openly celebrating his death, revealing deep internal fractures.  The military confrontation has widened beyond Iran’s borders. Iran has retaliated with missile barrages targeting Israe...
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Homestyle Pecan Pie

 

Get your taste buds primed and ready for holiday baking season with this sweet treat! Pecan pie is a great fall dessert to serve after a family gathering or dinner party.

Ingredients:
• 1 9-inch frozen pie crust, or make your own
• 3 eggs, beaten
• 1/2 cup white sugar
• 3 tablespoons butter, melted
• 1 cup dark corn syrup
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 1/2 cups pecans, chopped or halved

Instructions:
1. Preheat oven to 350˚F (170˚C).
2. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling.
3. In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract
4. Place the pecans on the bottom of your pie crust, in an even layer, and then pour the filling on top.
5. Bake pie for 45 to 50 minutes. Pie will be done when the filling is set, not too jiggly.
6. Allow to cool before serving.

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