Spanish Flan Classic Spanish Flan with Silky Caramel Topping Ingredients: 1 cup granulated sugar (for caramel) 1/4 cup water (for caramel) 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk 3 large eggs 1 tablespoon vanilla extract Pinch of salt Directions: Preheat oven to 350°F (175°C). In a small saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then allow it to boil without stirring until it turns deep amber in color, about 8–10 minutes. Carefully pour the hot caramel into the bottom of a round 8-inch cake pan or flan mold. Tilt to coat the bottom evenly. Set aside to cool and harden. In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla, and a pinch of salt. Blend until smooth. Pour the custard mixture over the hardened caramel in the pan. Place the filled pan in a larger baking dish. Pour hot water into the outer dish to create a water bath, reaching halfway up the sides of the flan pan. Bake for 50–60 minutes, or until the flan is set but slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan and invert onto a serving plate, allowing the caramel to drizzle over the top. Prep Time: 15 minutes | Cooking Time: 1 hour | Cooling + Chill Time: 4 hours | Total Time: 5 hours 15 minutes Kcal: 275 kcal | Servings: 8 servings #spanishflan #carameldessert #classicflan #custardflan #homemadeflan #easydesserts #latinodesserts #sweetcustard #flanrecipe #creamyflan #dessertlover #traditionalflan #comfortdessert #sweetspanishdish #vanillacustard #bakingjoy #flanperfection #richandcreamy #silkycustard #dessertmagic A spoonful of heaven! This Classic Spanish Flan is creamy, dreamy, and topped with golden caramel. The perfect make-ahead dessert!

In a bold and unprecedented move, New Zealand MP Laura McClure stood before Parliament holding a censored deepfake image of herself, generated entirely by AI. Her aim was to demonstrate just how disturbingly easy it is to create fake, explicit content using publicly available tools. The deepfake was fabricated in under five minutes without her consent, shedding light on a growing digital threat that disproportionately targets women and public figures. McClure’s action sparked urgent calls for legislative reform. She urged Parliament to classify deepfake pornography as a form of image-based sexual abuse, demanding it be treated with the same severity as the non-consensual sharing of real intimate photos. Her emotional testimony highlighted the psychological trauma such fabrications can inflict—even when the images aren't real. With AI capabilities growing rapidly, McClure's stand could mark a turning point in how nations respond to the darker side of synthetic media. #DeepfakeAwareness #DigitalSafety #AIethics #CyberHarassment #WomenInPolitics

Fennel and Potato Soup Creamy Fennel & Potato Soup with a Hint of Garlic and Herbs Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 large fennel bulb, trimmed and sliced (reserve fronds for garnish) 3 medium potatoes, peeled and diced 4 cups vegetable broth 1/2 cup heavy cream (optional) Salt and freshly ground black pepper, to taste Fresh thyme or parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and sliced fennel. Cook for another 5–6 minutes, stirring occasionally, until fennel starts to soften. Add diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are fork-tender. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream if using, and season with salt and pepper to taste. Simmer for another 2–3 minutes to warm through. Serve hot, garnished with fennel fronds and fresh herbs. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 220 kcal | Servings: 4 servings #fennelsoup #potatosoup #comfortsoup #vegetariansoup #easyweeknightmeals #souprecipe #homemadesoup #creamyvegetablesoup #fallrecipes #wintersoup #simpleingredients #seasonalcooking #glutenfreecomfort #onepotmeal #fennelrecipes #cozysoup #quickvegetarian #plantbasedmeals #rootveggies #heartyvegetarian A cozy bowl of Creamy Fennel and Potato Soup is all you need on a chilly day! Subtly sweet, aromatic, and totally comforting

Dinosaurs roamed Earth for an astonishingly long time — over 170 million years, not just 120 as often simplified. From their emergence during the Late Triassic period about 230 million years ago, they evolved into a vast array of forms before their extinction 66 million years ago. Among them, Stegosaurus, with its distinctive plates and tail spikes, lived around 155–150 million years ago in the Late Jurassic. In contrast, Tyrannosaurus rex, one of the most iconic dinosaurs, lived much later during the Late Cretaceous, around 68–66 million years ago. This means Stegosaurus had already been extinct for approximately 80 million years before T. rex ever walked the Earth. To put that into perspective: the time separating Stegosaurus and T. rex is greater than the time between T. rex and humans. This reveals the immense timescale of dinosaur evolution — they were not all living at once, as commonly portrayed in popular media.

Austrian Hirschgulasch – Venison Goulash A warming alpine stew made with tender venison, red wine, root vegetables, and juniper — perfect for cold mountain nights. Ingredients (Serves 4): * 800g venison shoulder or leg, cubed * 2 onions, finely chopped * 2 carrots, diced * 2 garlic cloves, minced * 2 tbsp tomato paste * 200ml red wine * 500ml beef or game stock * 5–6 juniper berries, crushed * 2 bay leaves * 1 tsp smoked paprika * Salt, pepper, oil or butter Instructions: 1. Brown venison in batches, set aside. 2. In the same pot, sauté onion, garlic, and carrots. Add tomato paste and cook for 1–2 mins. 3. Deglaze with wine. Return meat, add stock, bay, juniper, paprika. 4. Simmer gently for 2 hours until the meat is fork-tender. 5. Adjust seasoning and serve with spaetzle or mashed potatoes. Austrian Tip: Let the stew rest overnight — flavors deepen beautifully by day two.