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Ukraine Faces Deepening Power Shortages After Russian Strikes

A resident shows a journalist where a Russian drone struck the roof of an apartment building, depriving its residents of water, heat and electricity, in Kyiv. Ukraine is confronting one of its most severe energy shortfalls since the start of the full‑scale invasion, with the country currently able to supply only about 60% of its electricity needs. A new wave of Russian missile and drone attacks has heavily damaged power plants and transmission infrastructure across multiple regions, pushing the grid to the brink. Officials report that nearly every major power‑generating facility has been hit in recent weeks. Cities such as Kyiv, Kharkiv, Odesa, and Dnipro have experienced rolling blackouts, leaving millions of residents coping with limited heating, lighting, and communications during the winter season. Ukraine’s government has warned that the situation remains extremely challenging. Engineers are working around the clock to repair damaged facilities, but repeated strikes have slowed...
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Salmon Cakes



Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to ma

Ingredients:

  • 1 lb. fresh salmon, skin removed
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/4 cups panko breadcrumbs, divided
  • 2 scallions, finely sliced
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons vegetable oil

Instructions:

  1. Finely dice the salmon into 1/4-inch pieces (or smaller) and set aside.
  2. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.
  3. Add the diced salmon, 1/4 cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  4. Place the remaining 1 cup of panko in a shallow dish or pie plate.
  5. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high.
  6. Place the salmon cake into the reserved panko and gently coat it all over in crumbs.
  7. Repeat with the remaining mixture to form about 9 cakes.
  8. Heat the oil in a medium nonstick skillet over medium-high heat until shimmering.
  9. Place the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes.
  10. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more.
  11. Transfer cakes to a paper towel–lined plate to drain.
  12. Repeat with the remaining cakes (no need to change the oil).
  13. Serve the salmon cakes warm with tartar sauce.


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