Ingredients
1 chicken 1.2-1.5 kg, cut into portions
4 tbsp. olive oil
1 large onion, chopped
2 cloves garlic
400 g. grated or crushed tomatoes
2 tbsp. tomato paste
1 glass of water or chicken broth
1 small cinnamon stick (optional)
1 tbsp. sugar (optional)
Salt, pepper
A little parsley for the end (optional)
How to:
Heat the olive oil in a saucepan and sauté the chicken on all sides until nicely browned. Remove it temporarily to a plate.
In the same saucepan, sauté the onion for 4-5 minutes until soft. Add the garlic and the paste and stir for about 1 minute to release its aromas.
Put the chicken in the saucepan and add the tomato, water or broth, bay leaf, cinnamon, salt and pepper. Let it boil.
Lower the heat and simmer with the pot half-covered for 45-60 minutes, until the chicken is tender and the sauce has thickened.
Taste and adjust the salt, add a little sugar if necessary and sprinkle with parsley before serving.
FangSlinger, the chief purveyors of 'UNDEAD REDNECK ROCK ’N’ ROLL', unleash their debut album 'Welcome to the Lost Souls Saloon': A band of Vampire Outlaws blending southern grit, gothic atmosphere and cinematic storytelling into a hard rock sound that is rooted in big riffs, blues-soaked grooves and dual-vocal interplay. Their music draws from the swagger of Guns N’ Roses and Black Stone Cherry, with a darker edge that sets them apart from their peers. Released on 24th April 2026, the 10-track album is available on all major digital platforms and CD format.
https://www.youtube.com/watch?v=lfdp9HFaaMU
At the core of FangSlinger is a narrative thread of three outlaws bound by a curse, roaming a fractured Old West in search of souls. While that world adds depth and identity, FangSlinger’s true strength lies in their ability to deliver songs that land just as hard in a packed venue as they do through headphones. Their debut album, 'Welcome to the Lost Souls Saloon', brings that vision fully into focus. Built from a run of singles that have steadily grown their audience across the UK and beyond, the record blends high-energy hard rock with more atmospheric and introspective moments, expanding both the band’s sound and scope. From anthemic, riff-driven tracks to darker, cinematic pieces, it captures a Wild West in the grips of a vampire invasion.
FangSlinger have built their reputation on the live circuit, where their performances lean into intensity, connection and theatricality. With a growing run of shows and festival appearances across the UK, they are quickly establishing themselves as a band that walks the line of being heavy but accessible, theatrical but grounded, and always driven by the community they are building - 'The Lost Souls'. As 'Welcome to the Lost Souls Saloon' arrives, FangSlinger are a band with a clear vision and the momentum to carry it forward.
Track Listing: 1. The Lost Souls Saloon / 2. Blood Curse / 3. On Leather Wings / 4. Wanted Undead / 5. As the Crow Flies / 6. He Rides a Pale Horse / 7. Bloodsucker Blues / 8. Bare Your Teeth / 9. We Are The Night / 10. Children of Sorrow.
https://open.spotify.com/album/4MZ3n16LBwgBNUW3JqKHYB
Website: https://www.fangslinger.net/
Facebook: https://www.facebook.com/FangSlinger/
Instagram: https://www.instagram.com/fangslinger/
TikTok: https://www.tiktok.com/@fangslinger666
Changes in animal development caused by climate change persist for generations after the initial event, researchers have found in a study published in the journal Molecular Biology and Evolution.
Global warming due to human-induced climate change is a major evolutionary challenge for many populations. Higher average temperatures and increasingly frequent extreme events, such as heat waves, create conditions of intense stress that can act as powerful evolutionary drivers.
In this study, the scientists conducted laboratory experiments on female fruit flies collected from Spain and Finland to compare responses to dry and cold climates. They examined gene expression and regulatory responses to heat shock, as well as the effects on the survival and development time of their offspring. At the same time, they recorded the same traits in subsequent generations to investigate intergenerational inheritance.
The results showed strong gene responses to heat stress in both populations, but the regulation was less effective in the population from the cold environment. Heat shock negatively affected the survival and development of the first generation of offspring (eggs hatched within two days of the heat shock) in both cases. However, in the population from the dry climate, later offspring groups (eggs hatched more than two days after the heat shock) showed faster growth compared to the control groups, suggesting a possibly favorable physiological response.
Some effects of heat stress on gene expression were maintained up to three generations later, particularly in the population from the dry environment. This finding, combined with the identification of genetic variants in the dry climate population associated with changes in gene expression, provides important clues about how environmental stress can influence the evolutionary process.
Ingredients
1 tsp butter
1 tsp sugar
1 egg
Zest of 2 lemons
2 1/2 tsp flour
1/2 tsp baking powder
How to:
Preheat the oven to 180°C.
Beat the butter with the sugar, the egg and the lemon zest.
Add the flour and baking powder and mix until a uniform dough is created.
Shape into any design you want and make small cookies and bake at 180°C for 10-12 minutes.
Ingredients
4 large apples, thinly sliced
200 g all-purpose flour
150 g sugar
100 g butter, melted
2 eggs
1 tsp cinnamon
1 tsp baking powder
1 pinch salt
Icing sugar for serving
How to:
Preheat the oven to 180°C and grease a baking tray.
In a bowl, mix the flour with the baking powder, cinnamon and salt.
In another bowl, beat the eggs with the sugar and add the melted butter.
Mix the dry ingredients with the wet ingredients until the mixture is smooth.
Pour half the mixture into the baking tray, layer the apples and cover with the remaining mixture.
Bake for 40-45 minutes until golden brown.
Sprinkle with icing sugar before serving.
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Fast-rising British metal act ALEYA, announce the arrival of their gripping new single - 'Sapphire Skies'. Independently released on 10th April 2026, the song is the first instalment in a run of singles to be unleashed this year and taken from their forthcoming EP.
https://www.youtube.com/watch?v=VgecWR3LXSM
'Sapphire Skies' delivers an explosive showcase of things to come from an emerging band, reawakening Metalcore with their own genre-fusing sensibilities and fiercely modern edge. The synth-laden track commands attention with its intoxicating blend of seismic guitar riffs, pounding rhythmical grooves, intense dynamic shifts and vocals that merge melodic phrasings, guttural roars and soaring anthemic hook-lines. ALEYA's latest offering, shines a lyrical spotlight on those who confidently spread their insidious world views for their own agenda. Drawing comparisons to the likes of Motionless In White, Beartooth, While She Sleeps, We Came As Romans and Memphis May Fire, the N.W England powerhouse create an immersive sound that balances underground integrity with widespread appeal. Produced by Dan Fox and mixed by James Pinder at Treehouse Studios (UK), 'Sapphire Skies' is available now on all major digital platforms.
ALEYA are Tom Evans (Vocals), Sam Lawson (Guitars), Mike Washington (Bass) and James Wright (Drums). Since their inception in 2019, ALEYA have been firmly establishing their presence within the British metal scene - forging a stellar reputation as unique creative force with crowd-pulling popularity. Their stirring live performances has propelled them to headline regional shows, reach audiences wide across the UK and open stages for artists such as Oceans Ate Alaska, Defences, Cabin Boy Jumped Ship, Overthrone, Exist Immortal and many more. Previous single releases have also scored support from Kerrang! Radio and BBC Radio One, along with being championed by independent stations around the world. A new chapter now begins for the band, as they strive forward with intent to reach greater heights of recognition.
https://open.spotify.com/track/1Rp3J08aPg17xllv64J1hw .png)
Connect with the band at:
Instagram: https://www.instagram.com/aleyauk/
Facebook: https://www.facebook.com/aleyaukofficial
TikTok: https://www.tiktok.com/@aleyauk
Website: https://aleyauk.com/
Gunlock Falls is no ordinary waterfall , having only appeared four times in the last 15 years and only under very specific conditions . It is a rare natural phenomenon that depends solely on the overflow conditions of the water reservoir above it.
It is located in Gunlock State Park , in the Greater Zion region of Utah , a location known for its rust-hued canyons , impressive rock formations, and sprawling sand dunes . Despite the impressive geomorphology, water is a rare sight in the area, with visitors often going years without seeing a single drop of water flowing.
The appearance of the waterfall depends entirely on the reservoir above it. When the reservoir exceeds its capacity, the water overflows the dam and cascades down onto the bright red rocks, creating a spectacular spectacle . The result is a unique contrast of green water and white foam on the crimson rock, a phenomenon that attracts visitors from all over the country .
Although Gunlock Falls has only appeared a few times in the past 30 years, unusually wet weather conditions led to continuous flows in 2023, 2024 and now 2026 , as reported by the Daily Mail. When the waterfall is activated , its flow usually lasts only a few weeks, in late winter or early spring .
This year, the flow began in late February and has continued intermittently through March, with water levels fluctuating throughout the day. According to updates from the park, the flow is usually strongest in the late afternoon.
The rare event has already attracted a large number of visitors, with Utah State Parks officials reporting about 10,000 visitors in the first nine days of March. In comparison, just 12,000 visits were recorded in total in March of last year, when the falls had no water, according to Travel + Leisure.
For those wishing to see the phenomenon up close, access requires a short hike of about 30 minutes, which is considered suitable even for beginners. However, the competent Authorities warn that the rocks around the waterfall can be slippery, and they recommend that visitors do not attempt to jump or dive into the water.
At the same time, flow levels can change rapidly, with increased amounts of water creating dangerous currents and underwater eddies .
Ingredients1 1/2 cups cookie crumbs
1/3 cup melted butter
For the filling:
600 g cream cheese, at room temperature
2/3 cups granulated sugar
1/4 cup and 2 1/2 tbsp yogurt, at room temperature (divided)
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tsp vanilla
1 pinch salt
90 g semisweet chocolate, melted
How to:
Preheat the oven to 180 degrees and lightly grease a cake tin.
Mix the biscuit crumbs and melted butter, press evenly into the bottom of the base and place in the fridge while you make the filling.
In a small bowl, beat the eggs with the yolk.
In a large bowl (or in the mixer) add the cream cheese and beat until smooth and creamy, about 1 minute.
Add the sugar and mix, then add 1/4 cup of the yogurt, vanilla and salt.
Add the beaten eggs in 3 additions, beating after each addition, about 30 seconds.
Remove 1 1/2 cups of the filling and pour over the base.
To the remaining filling, add the remaining 2 1/2 tablespoons of yogurt and the melted cold chocolate and mix until you have a uniform mixture.
Spoon the filling over the base and then carefully swirl it using the tip of a knife.
Place the cake pan on a baking sheet and bake for 10 minutes, then reduce the temperature to 150 degrees and continue baking for 40 minutes.
Turn off the oven and leave the cheesecake in the oven for 1 hour.
Remove from the oven and let it cool to room temperature.
Cover tightly and leave for 4-5 hours or overnight in the refrigerator.
Drizzle with melted chocolate before serving.
Naxos
is emerging as one of the top travel destinations in Europe for 2026, according to a recent report by the international media outlet The Sun of Ireland, which ranks it among the best sunny holiday destinations.
The article highlights that Naxos, the largest island of the Cyclades, stands out for its vast, lacy coastline with white sand and crystal clear waters, its unique natural landscape, its authentic gastronomy and its rich cultural character. Particular mention is made of emblematic beaches such as Plaka, Agios Prokopios and Agios Georgios, while the Chora with its picturesque alleys and Portara adds a distinct cultural and historical dimension to the visitor experience.
The publication also highlights the quality-price ratio offered by the island, with affordable transportation and accommodation options, which makes Naxos particularly competitive in the international tourism market with dazzling charm such as the sunlight that “bathes” the island of Dionysus and Ariadne almost all year round.
The international promotion of the destination is part of the municipality’s actions to target “key” markets abroad through journalistic missions, presentations abroad, contacts at international exhibitions and social media.
“This new international recognition confirms the steady upward trend of the destination and the growing preference of travelers seeking authentic experiences, natural beauty and quality services. We are working systematically to strengthen a sustainable and quality tourism model, which highlights the special characteristics of our place”, points out the Deputy Mayor for Tourism of the Municipality of Naxos and Small Cyclades, Vangelis Katsaras.
Ingredients
1 kilo of cuttlefish
1 kilo of spinach
1 tsp. oil
2 onions, chopped
1/2 tsp. white wine
A little fresh dill, chopped
A little fresh mint, chopped
Salt, pepper
How to:
Wash and clean the cuttlefish and cut them into small pieces.
Sauté the chopped onions in the oil, add the chopped dill and mint and then the cuttlefish pieces.
Let them cook and finish with the wine. Season with salt and pepper, add 2 cups of water and let it simmer until the squid is half cooked.
Add the chopped spinach, let it cook for another 10 minutes and serve.
Less "busy" than Amsterdam but just as enchanting, Utrecht invites visitors to get lost in its cobblestone streets, admire the iconic Domtoren tower and live an authentic Dutch experience.
Younger travelers in particular have good reasons to visit the famous student town - its university was founded in 1636 and is world-renowned for the quality of its studies - with its vibrant life. But Utrecht is not only that, since it has important attractions to see up close.
The medieval city center is quite small and you can explore it on foot, discovering the interesting museums. The main canals that cross Utrecht are the Oudegracht (old canal) and the Nieuwegracht (new canal) and they are equally impressive. You can also explore the city with a 45-minute boat ride and sit in one of the restaurants or cafes, which have tables next to the Oudegracht canal.
It is also worth visiting the Utrecht Cathedral Tower, the tallest in the Netherlands at 112.5 meters high. A visit to the city museum, which is housed in a former medieval monastery, is also a must. Finally, the fairytale De Haar Castle is surrounded by gardens, lakes and a large forest and was built during the 14th century.
Britain is considering tougher restrictions on children’s access to social media, with the government considering banning under-16s from such platforms – mirroring a move by Australia.
The Office of Communications (Ofcom) and the Information Commissioner’s Office (ICO) said they were increasingly concerned about algorithmic data feeds that expose children to harmful or addictive content.
“These online services are notorious for failing to put child safety at the heart of their products,” said Melanie Dawes, chief executive of Ofcom.
“This must now change quickly, or Ofcom will act,” she warned.
In the latest phase of the UK’s Internet Safety Act, Ofcom has called on Facebook and Instagram – both owned by Meta – as well as Roblox, Snapchat, ByteDance’s TikTok and Alphabet’s YouTube to set out by April 30 how they will tighten age checks, limit contact between strangers and children, make data streams safer and stop testing new products on minors.
The ICO has separately issued an open letter to the same platforms, calling on them to adopt “modern, viable” age-verification tools to prevent under-13s from accessing services not designed for them.
“We now have modern technology at your fingertips, so there is no excuse,” said Paul Arnold, the ICO’s chief executive.
A Meta spokesperson said the company already uses AI-powered age detection and assessment tools and places teens in accounts with built-in protections. The spokesperson added that age verification should be done “centrally at the app store level” so that families don’t have to provide personal information multiple times. A
YouTube spokesperson said the platform offers age-appropriate experiences and was “surprised to see Ofcom move away from a risk-based approach,” urging the regulator to focus on “high-risk services” that don’t comply with the law.
Roblox, Snapchat and TikTok did not immediately respond to a request for comment.
Ofcom can fine companies up to 10% of their global revenue, while the ICO can impose fines of up to 4% of a company's global annual turnover.
The privacy watchdog last month fined Reddit almost £14.5m for illegally processing children's data and failing to introduce meaningful age checks, according to the AP.
Ingredients
100 g. white tarama (or pink, if you prefer)
150- 200 g. stale bread, without the crust (or 2-3 boiled potatoes)
1 small onion, grated (optional)
2- 3 tbsp. lemon juice (or more, depending on taste)
120- 150 ml olive oil
100 ml water (or as needed)
Pepper (optional)
How to:
If using bread, soak it in water for a few minutes and then squeeze out excess water.
In a mixer or blender, place the tarama, bread (or potatoes), grated onion (if using), and lemon juice. Blend until smooth.
With the mixer on low speed, slowly add the olive oil, beating continuously until the mixture absorbs the oil and becomes creamy.
Gradually add a little water, beating continuously, until you achieve the desired consistency. The tarama salad should be smooth and creamy, but not too thin.
Taste and add more lemon juice or pepper if needed.
Place the tarama salad in a bowl and refrigerate for at least an hour before serving, to allow the flavors to meld.
Before serving, you can garnish with a few olives, lemon slices, and some fresh dill or parsley for decoration.
Tehran’s accusation that the US bombed a desalination plant on the island of Qeshm, as well as the Iranian attack on a desalination plant in Bahrain, show that the battle for water in the Persian Gulf goes beyond borders and threatens millions of people in one of the most arid regions of the planet.
For decades, the Islamic Republic has dealt with the climate crisis with short-term solutions and a policy of denial, until reality caught up with it: the dams that feed Tehran are now operating at capacity, average rainfall has fallen by up to 45% below normal levels, and the state meteorological service is openly talking about a “day of zero water,” when the taps will simply stop running.
President Masoud Pezheskian has warned that the capital has become “uninhabitable” and has publicly opened the discussion of relocating it, in a country where water collapse is directly linked to internal security and political stability.
Water, War and Security in the Persian Gulf
The Iranian leadership has complained that the bombing of the desalination plant on the island of Qeshm cut off water supplies to about 30 villages, affecting an already vulnerable population living in coastal, climate-stressed zones.
Washington
denies any involvement, but the chain of attacks on water infrastructure – culminating in the Iranian attack on a desalination plant in Bahrain – has already opened a dangerous debate about whether water will henceforth be a legitimate target in future conflicts in the region.
Gulf countries rely critically on desalination to quench the thirst of their populations and industry, and any attack on such infrastructure directly translates into a threat to food security, internal unrest and new refugee flows.
At the same time, inside Iran, the water crisis, the economic suffocation from the war and the power outages are an explosive mix that experts warn could lead from an empty glass of water to a street full of protesters.
Water, corruption and “monuments of failure”
Tehran’s official narrative systematically blames climate change, but the numbers and studies show that nature made the rains, politics made the water shortage.
After the 1979 Revolution, the regime engaged in a frenzied construction race of dams and reservoirs, often in the wrong locations, based on power and contracts rather than ecology; today many of these dams are almost empty, “monuments of failure” that evaporate whatever water they have left under ever-increasing temperatures.
At the same time, over 80% of the country’s renewable water resources are consumed by an extremely wasteful agriculture, with yields that do not justify the sacrifices, while households are limited to about 10% of use, but are the permanent target of “saving” campaigns.
Behind the numbers lie thousands of hidden or illegal wells, a clientelistic licensing system, and the silencing of those scientists and activists who warned in time that the country was heading towards “water bankruptcy” – a bankruptcy that will not be measured only in cubic meters of water, but in social cohesion and lost generations.
Water lost forever
According to studies mapping 1,700 aquifers in 40 countries, 32 of the world’s 50 most over-exploited basins are in Iran, a finding that suggests the country has been pumping far more groundwater than it can naturally replenish for years.
The continued pumping has caused dramatic land subsidence—some areas of central Iran are sinking by more than 35 centimeters a year—and scientists warn that the permanent compression of aquifers amounts to a loss of storage space for water that will never return.
The annual groundwater deficit, estimated at about 1.7 billion cubic meters, is comparable to the combined capacity of the five dams that supply Tehran with water, making it clear that the country is essentially “consuming” its future safety reserves to meet its present needs.
In this context, proposals such as importing water from the Gulf of Oman look more like communication aspirins than a strategic recovery plan: they do not address overconsumption, do not correct corruption, do not restore the damaged basins.
Experts speak of a “virtually unrecoverable” situation and call for a complete model overhaul: from the logic of pharaonic projects and self-sufficiency at all costs, to a new policy of scarcity management, restoration of aquifers and strengthening the resilience of communities, according to the New York Times.
However, while the geopolitical agenda advocates strengthening military and nuclear capabilities and supporting armed allies abroad, water at home remains without political priority, slowly transforming the whole of Iran into a laboratory of how a country collapses when its most basic source of life dries up.
How to:
400 g. penne or spaghetti
400 g. tomato paste
2 cloves garlic, chopped
3- 4 tbsp. olive oil
A handful of fresh basil, chopped
Salt and pepper to taste
How to:
Boil the pasta in salted water according to the package directions until al dente. Drain and reserve some of the cooking water.
In a large frying pan, heat the olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes, until fragrant, without burning.
Pour the crushed tomatoes into the pan and mix well. Simmer for about 10 minutes, until the sauce thickens. Add salt and pepper.
Add the cooked pasta to the sauce and mix well. If necessary, add a little of the cooking water to thin the sauce.
Remove from the heat and stir in the chopped fresh basil.
Serve immediately, optionally with grated Parmesan or a little extra virgin olive oil.
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