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Beirut Reels as Israeli Airstrikes Intensify Amid Expanding Regional Conflict

                                     Smoke rises after an Israeli strike in central Beirut's Bachoura neighbourhood Israeli warplanes struck central Beirut in the early hours of March 18, delivering some of the most intense bombardments the city center has seen in decades. The attacks destroyed residential buildings in densely populated neighborhoods such as Bashoura, Zuqaq al-Blat, and Basta, killing at least six to twelve people according to varying Lebanese authority reports.  The strikes come as the broader conflict widens following Hezbollah’s involvement earlier in the month and escalating tit-for-tat actions between Israel and Iran. Residents described fleeing in the middle of the night—some after receiving evacuation warnings, others with no warning at all—as explosions lit up the capital’s skyline.  Lebanese officials say the attacks targeted both residenti...
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Pan-Seared Steaks



Ingredients:

  • 2 boneless steaks (NY Strip, rib eye or filet mignon)
  • Salt and pepper
  • 1 tablespoon of oil
  • 1 tablespoon of butter
  • Fresh thyme (optional)

Instructions:

  1. Pat the steaks dry with paper towels.
  2. Season the steaks generously on both sides with salt and pepper.
  3. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s VERY hot.
  4. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  5. Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle.
  6. Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust.
  7. Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).
  8. Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
  9. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).


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