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Tehran Signals Defiance as Supreme Leader Vows Retaliation and Strait Closure

  A man holds a picture of Iran's new supreme leader, Mojtaba Khamenei, while people attend a funeral ceremony for the Iranian military commanders who were killed in strikes, in Tehran Iran’s Supreme Leader issued his first public remarks following the deaths of senior Iranian commanders, vowing that the country will “avenge the martyrs” and maintain the closure of the strategic Strait of Hormuz until what he described as “justice” is served. His comments, delivered during a nationally broadcast address, underscore a sharp escalation in rhetoric at a moment of heightened regional tension. The Supreme Leader framed the recent losses as sacrifices in the defense of Iran’s sovereignty, promising that those responsible “will face consequences.” He also reaffirmed Iran’s decision to keep the Strait closed, a move that has already disrupted global shipping routes and rattled energy markets. The strait, one of the world’s most critical chokepoints for oil transport, has long been a flas...
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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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