Demi Lovato, a Goo Goo Dolls fan, enlisted the band to play the first dance at her wedding this past weekend (5/25).  Written for the 1998 film “City Of Angels” soundtrack, it was included on the Goo Goo Dolls’ sixth album, “DizzyUp The Girl.” The ’98 single peaked at #9 on the Billboard Hot 100. Iris Demi Lovato marries Jordan “Jutes” Lutes Lovato married Jordan “Jutes” Lutes in a California ceremony, wearing a custom Vivienne Westwood gown. Goo Goo Dolls revealed their wedding gig on Instagram — “an absolute pleasure,” they wrote. “It was surreal,” Lovato later told Vogue of the “Iris” performance. “This was a pinch-us moment. It’s our favorite song and has so much meaning to both of us.” ### The post Goo Goo Dolls Are A Wedding Band appeared first on RockinTown.

Suspect Rodney Charles Hill, 17, reportedly penned rap lyrics that mentioned gunning down White.

We are potentially just one eruption away from a horrifying global famine that could kill millions. It takes an absolutely massive amount of dust and ash to create the conditions that are necessary for a “volcanic winter”, and most volcanoes are simply not capable of releasing that much material. But when a “supervolcano” erupts, that is a completely different story.  Scientists tell us that there are 20 supervolcanoes on Earth, but there hasn’t been a major eruption of any of them in any of our lifetimes.  Unfortunately, seismic activity is on the rise all over the globe, and we are being warned that the Campi Flegrei supervolcano in Italy is “awakening”… Scientists believe a European supervolcano is “awakening” amid fears it could devastate food supplies worldwide. Following a number of powerful earthquakes at Campi Flegrei in Italy, scientists are alarmed that a major eruption could be pending. If a major eruption of the Campi Flegrei supervolcano was coming, we would expect to see a lot of earthquake activity, because earthquake activity is a sign that pressure inside the volcano is building up… Experts say eruptions are usually preceded with the increase in earthquake activity, as underground pressure builds up. These small quakes can weaken the rock above the volcano’s magma chamber, making it easier for magma to push through. Think of it like steam building in a pressure cooker, if the lid gets too weak, it could blow. So has there been a lot of earthquake activity at the Campi Flegrei supervolcano lately? Yes, there has. In fact, it is being reported that there have been 6,000 earthquakes within the past six months, and the crater at Solfatara has been “spewing up to 5,000 tons of gas a day”… A 4.4 magnitude quake hit Pozzuoli and Bagnoli in March, the strongest in 40 years. While 6,000 tremors have occurred in the last six months. A new study by Italy’s National Institute of Geophysics and Volcanology says the Solfatara crater is also spewing up to 5,000 tons of gas a day. The institute said that 80% of the carbon dioxide is coming from magma, while the rest is from hot liquids and calcite rocks interacting, another possible sign of the volcano’s awakening When I was much younger, I actually visited Solfatara. It smelled really bad back then. I can’t even imagine what it smells like now. Scientists are also telling us that “layers of the large, caldron-like crater that Campi Flegrei is in are weakening”… One reason for the rise in seismic activity is that layers of the large, caldron-like crater that Campi Flegrei is in are weakening. Layers about 4km deep in the crater, called a caldera, have been softening since 2005 and the crust is now starting to crack. The team said there are two possible outcomes based on their findings. The magma will keep swirling beneath the surface before cooling, causing a ‘failed eruption’, or a ‘large volume’ of magma about 8km deep could ‘eventually’ break out On top of everything else, magma inside the supervolcano has been rising, and it is now only a few miles from the surface… According to Italy’s National Institute of Geophysics and Volcanology (INGV), magma is now just a few miles below the surface, a shallow depth that raises more concern. If pressure continues to build, it could trigger an eruption with little warning, especially with all the recent quakes and gas releases. Read that last sentence again. I don’t like the sound of that at all. If there was a full-blown eruption of the Campi Flegrei supervolcano, it wouldn’t just affect Europe. Vast amounts of material would be released into the atmosphere, and we are being told that this “could cause years of cooler temperatures that would threaten food supplies worldwide”… Authorities in Naples have critical evacuation plans for the millions living in the area. However, if an eruption were to happen, volcanic gases could cause years of cooler temperatures that would threaten food supplies worldwide. Most of us have a hard time imagining what a volcanic winter would be like because we have never experienced one. But there was a volcanic winter in 536 AD, and Wikipedia says that it resulted in millions of people dying… The volcanic winter of 536 was among the most severe and protracted episodes of climatic cooling in the Northern Hemisphere in the last 2,000 years.[1] The volcanic winter was caused by at least three simultaneous eruptions of uncertain origin, with several possible locations proposed in various continents. Modern scholarship has determined that in early AD 536 (or possibly late 535), an eruption ejected massive amounts of sulfate aerosols into the atmosphere, which reduced the solar radiation reaching the Earth’s surface and cooled the atmosphere for several years. In March 536, Constantinople began experiencing darkened skies and lower temperatures. Summer temperatures in 536 fell by as much as 2.5 °C (4.5 °F) below normal in Europe. The lingering effect of the volcanic winter of 536 was augmented in 539–540, when another volcanic eruption caused summer temperatures to decline as much as 2.7 °C (4.9 °F) below normal in Europe.[2] There is evidence of still another volcanic eruption in 547 which would have extended the cool period. The volcanic eruptions caused crop failures, and were accompanied by the Plague of Justinian, famine, and millions of deaths and initiated the Late Antique Little Ice Age, which lasted from 536 to 660. A full-blown eruption of the Campi Flegrei supervolcano would be much worse than that. For a moment, just imagine what would happen to global food supplies if average temperatures plunged by 10 degrees or more. It would be a nightmare. Crops would be wiped out all over the planet and we really would be facing mass extinctions… If Campi Flegrei were to reenact its largest previous eruption, it would punch molten rock and volcanic gases high into the stratosphere, unleash 100-feet-high (33.5 meters) tsunamis and spread a plume of sulfur and toxic ash that could plunge Earth into global winter for years — killing crops and causing mass extinctions. Even if we never witness a supervolcano eruption, the global food crisis will continue to intensify and famines will become increasingly common. This is something that I have extensively documented. But an eruption of a supervolcano would accelerate our problems tremendously. I don’t think that an eruption of the Campi Flegrei supervolcano is imminent. However, scientists openly admit that it is certainly possible that we could see an eruption either this year or within the next few years, and if that happens all of our lives will be completely turned upside down. Michael’s new book entitled “10 Prophetic Events That Are Coming Next” is available in paperback and for the Kindle on Amazon.com, and you can subscribe to his Substack newsletter at michaeltsnyder.substack.com. About the Author: Michael Snyder’s new book entitled “10 Prophetic Events That Are Coming Next” is available in paperback and for the Kindle on Amazon.com. He has also written nine other books that are available on Amazon.com including “Chaos”, “End Times”, “7 Year Apocalypse”, “Lost Prophecies Of The Future Of America”, “The Beginning Of The End”, and “Living A Life That Really Matters”.  When you purchase any of Michael’s  books you help to support the work that he is doing.  You can also get his articles by email as soon as he publishes them by subscribing to his Substack newsletter.  Michael has published thousands of articles on The Economic Collapse Blog, End Of The American Dream and The Most Important News, and he always freely and happily allows others to republish those articles on their own websites.  These are such troubled times, and people need hope.  John 3:16 tells us about the hope that God has given us through Jesus Christ: “For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.”  If you have not already done so, we strongly urge you to invite Jesus Christ to be your Lord and Savior today. The post If The Gigantic Supervolcano In Italy Erupts In 2025, It Could Instantly Cause A Devastating Worldwide Famine appeared first on End Of The American Dream.

by Martin Armstrong, Armstrong Economics: COMMENT: Marty, I respect that you do not want a Nobel Prize. But this is not about you. Putin just warned Germany that if it allows Zelensky to use NATO weapons to attack Moscow, he will attack Berlin. They said this is plain and simple. Everyone should be writing to nominate […]

by Kevin Barrett, The Unz Review: Brains devoured by a virus? Senile dementia? Zio-blackmailed sickos only need apply? A lot of noticing has been going on lately. People are noticing the Gaza genocide. They’re noticing that Western leaders, especially American ones, are enabling it. And they’re noticing the relationship between genocide complicity and the abysmal […]

I keep this Grilled Lemon Chicken recipe on rotation for busy weeknights. It can be made on outdoor grill or indoor cast iron grill. You’ll only need a handful of simple ingredients and about 15 minutes of cook time. When I want something light, fast, and full of flavor, I make this Grilled Lemon Chicken. In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Grilled lemon chickenFrequently Asked QuestionsGrilled Lemon Chicken RecipeMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out This Grilled Lemon Chicken is my go-to when I want something simple, bright, and absolutely packed with flavor. Here’s why it’s a favorite at our house: Zesty, Juicy, and Quick: The lemony marinade makes the chicken tender, flavorful, and anything but boring. It’s light and vibrant, like our Lemon Garlic Roast Chicken, but ready in a fraction of the time. Weeknight-Friendly, Company-Worthy: It’s easy enough for weeknights but impressive enough for guests. That’s the sweet spot I love, just like with our Chicken Marsala Recipe. Made with Pantry Staples: Everything in the marinade is probably already in your kitchen – olive oil, mustard, garlic, lemon. Simple ingredients, big flavor, just like our Honey Soy Chicken. Grill It Once, Use It Twice: Leftovers go great in salads, wraps, or bowls. It’s one of those recipes I love to double so we can eat well without cooking twice. Key Recipe Ingredients Chicken Breasts – We use boneless, skinless chicken breasts for easy prep and even grilling. Pounding them to an even thickness helps them cook perfectly and stay juicy. Lemon Juice and Zest – There’s no better way to brighten up grilled chicken than with a splash of lemon juice, and a bit of zest takes the flavor even further. Honey and Mustard – A spoonful of honey balances the tang of stone ground mustard, adding just the right touch of sweetness to round out the marinade. Substitutions And Variations Here are some of our favorite substitutions and variations: Mustard Options: Stone ground mustard adds texture and tang, but Dijon works well if you prefer a smoother sauce. Different Sweetener: Honey balances the acidity perfectly, but maple syrup or agave nectar can step in if needed. Each adds a slightly different sweetness, but all work beautifully in the marinade. Garlic Adjustments: Fresh garlic brings bold flavor, but if you’re short on time, use 1 tsp garlic powder per clove as a quick backup. Roasted Garlic is also delicious for a milder, sweeter bite. Step-By-Step Recipe Instructions Pork holes in chicken with a fork and add the marinade. Grill marinated chicken, basting occasionally with reserved marinade. Cook each side until grill marks appear and chicken is just cooked through. Sprinkle with lemon zest and fresh herbs. Serve immediately. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Marinate Ahead: You can marinate the chicken up to 24 hours in advance. Prep the marinade, coat the chicken, and store it covered in the fridge. The longer soak helps boost flavor and tenderness, just be sure to reserve 1/4 cup of marinade for basting before adding the raw chicken. Grill and Store: Grill the chicken ahead and refrigerate for up to 3 days. Let it cool completely before storing in an airtight container. Reheat gently or serve chilled over salads, pastas, or grain bowls. Double and Use for Meal Prep: Grill extra and use leftovers throughout the week in wraps, sandwiches, or sliced over rice. This chicken is super versatile and keeps things fresh without extra work. This Grilled Lemon Chicken is fresh, tangy, and ridiculously easy. Just a quick marinade, hot grill, and it’s ready to serve. What To Serve With Grilled lemon chicken Starches We love serving this Grilled Lemon Chicken with a side of Cilantro Lime Rice. The zesty, herby flavor pairs perfectly with the bright lemon marinade. It also goes great with Instant Pot Jasmine Rice or Perfect Instant Pot Brown Rice when we want something simple and comforting. For a protein-packed twist, quinoa makes a great base too. Veggies and Salads We love how fresh this Grilled Lemon Chicken tastes with a Lemon Spinach Orzo Salad. The lemony orzo echoes the marinade and makes the plate feel vibrant and summery. It also goes great with Easy Roasted Vegetables or a Farro Salad when we want to add texture and color. For something hearty and wholesome, we pair it with some Roasted Red Potatoes or Parmesan Roasted Potatoes. Drinks We love sipping a Mango Cocktail with Grilled Lemon Chicken. It’s fruity and tropical, with just the right amount of sweetness to balance the savory notes. It also goes great with The Best Mojitos or a tall glass of Summer Sangria when we’re serving this chicken for a warm-weather gathering. Frequently Asked Questions How long does the chicken need to marinate? Fully submerge the chicken in the marinade for at least 30 minutes or up to 1 hour. Any longer and the acid in the lemon juice will begin to denature (cook) the chicken, causing it to break down before it is placed on the grill.  How long should I keep the chicken on the grill? To ensure your chicken is fully cooked, you’ll want to use a meat thermometer to make sure it reaches an internal temperature of 165° Fahrenheit. Be careful not to overcook! Typically, it will only take about 4 minutes on each side. You’ll know it’s done when grill marks are visible, and the center is no longer pink.  Can I use this marinade for more than chicken? Yes, we love to pair this lemon marinade with other protein sources such as lemon garlic swordfish, lemon butter mahi mahi, and tilapia. It also works well with shrimp, and don’t forget to try it with veggies. Use it to coat broccoli or cauliflower, and add them to the grill, too. You won’t believe how delicious they taste.  How long does Grilled Lemon Chicken keep? Leftovers will keep well in an airtight container in the refrigerator for up to 3 days.  Print Grilled Lemon Chicken This Grilled Lemon Chicken is made with minimal ingredients and a zesty marinade for a refreshing flavor. It’s ready in just 15 minutes on the grill. Pairs well with grilled veggies and potatoes.  Course Main DishCuisine AmericanDiet Gluten Free, Low Calorie, Low Fat, Low LactoseMethod Grill Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes Servings 4 Calories 420kcal Author Amy Dong Ingredients4 skinless boneless chicken breasts pounded to even thickness and towel dried⅓ cup freshly squeezed lemon juice¼ cup extra virgin olive oil4 large cloves garlic minced1 tablespoon pure honey heaping1 tablespoon stone ground heaping spoon, or coarse mustard, with whole seeds1 teaspoon kosher salt½ teaspoon freshly ground black pepper1 lemon zest large½ cup freshly chopped basil or parsley for garnish InstructionsIn a bowl, combine lemon juice, oil, garlic, honey, mustard, salt, and pepper. Whisk to combine well. Reserve about 1/4 cup for later basting. Using a fork, pierce towel-dried chicken all over. Place chicken in the bowl of marinade and toss to combine well. Let sit in marinade 30 min to 1 hour.While chicken is marinading, grease and heat grill on high. Place chicken on the grill – discard used marinade.Cook and baste with reserved 1/4 cup of marinade, about 4 min per side, depending on the thickness of chicken. Don't over cook; remove from heat as soon as nice grill marks are achieved and center is no longer pink.Sprinkle with lemon zest and basil or parsley and serve immediately. Video Notes Towel-drying and pounding the chicken to even thickness ensures it cooks evenly and stays juicy – no dry spots or undercooked centers. Use fresh lemon juice for the brightest, most vibrant flavor. Bottled lemon juice won’t deliver the same zing or freshness in the marinade. Reserve about ¼ cup of the marinade before adding the raw chicken—this is perfect for basting on the grill and adds extra moisture and flavor. I recommend using an instant-read thermometer to check doneness for juicy chicken that’s not overcooked. Pull the chicken off the grill when it hits 165°F in the center. Let the chicken rest for a few minutes after grilling to lock in the juices before slicing or serving. This recipe is part of our Healthy Chicken Recipes Collection. We love serving this Grilled Lemon Chicken with a side of Cilantro Lime Rice.  It also goes great with Instant Pot Jasmine Rice or Perfect Instant Pot Brown Rice when we want something simple and comforting.    If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 420kcal | Carbohydrates: 72.3g | Protein: 6.9g | Fat: 14.8g | Saturated Fat: 2.2g | Cholesterol: 20.7mg | Sodium: 326.7mg | Fiber: 0.7g | Sugar: 70.1g More to Cook And Eat Grilled Teriyaki Chicken – this prep ahead recipe is so easy to make it’s basically magic.  Grilled Chicken with Garlic Lime Marinade – bursting with big flavors, we can’t get enough of this family-friendly chicken.  General Tso’s BBQ Grilled Chicken – super easy, this recipe is a delightful way to change up your usual BBQ.  Hawaiian BBQ Grilled Chicken Recipe – one bite and you’ll be transported to a tropical island; it doesn’t get better than this. Easy Lemon Dill Chicken – another easy chicken recipe that’s perfect for weeknights. The post Grilled Lemon Chicken appeared first on Chew Out Loud.

I make this Summer Sangria for backyard cookouts and sipping on the porch on gorgeous summer nights. It’s fresh, sparkly, and perfect for parties. Unlike traditional sangrias, this one doesn’t need to sit for hours to taste amazing. This Summer Sangria is light, fruity, and ready to serve in about an hour. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsEasy Recipe InstructionsHow To Prep AheadWhat To Serve With Summer SangriaFrequently Asked QuestionsSummer Sangria RecipeMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out This Summer Sangria is my go-to when I want something fruity, fizzy, and totally refreshing. It’s quick to mix up and perfect for every warm-weather gathering. Here’s why I keep it in rotation: No Long Chill Time Needed: Unlike traditional sangrias that need hours to develop flavor, this one is ready in about an hour. Just like our Pomegranate Apple Sangria, it’s bold and fruit-forward without the wait. Light, Crisp, and Not Too Sweet: The combo of white wine, peach nectar, and berries makes it super refreshing, similar to our Easy Pear Sangria, but with a citrusy twist. Easily Customizable: Swap the berries, use rosé, or top it with sparkling water instead of soda. I treat it like our Best Sangria, a base that’s easy to make your own. Perfect for Every Season: Even though I make this sangria all summer, it’s every bit as festive as our Apple Cider Sangria when fall rolls around. Key Recipe Ingredients White or Rosé Wine – A crisp white or light rosé wine forms the refreshing base – choose a dry, fruity bottle that pairs well with fresh fruit. Peach Nectar – This concentrated nectar enhances the sangria with extra peachy sweetness and depth without overpowering the wine. Grand Marnier or Cointreau – A splash of orange liqueur adds citrusy warmth and richness that balances the sweetness of the fruit and soda. Substitutions And Variations Here are some of our favorite substitutions and variations: Wine Choices: A crisp white like Sauvignon Blanc or Pinot Grigio is light and refreshing, but rosé adds a beautiful blush hue and fruity depth. For a sweeter twist, try Moscato or a lightly sparkling Prosecco. Fruit Options: Peaches and berries are summery classics, but feel free to mix in nectarines, mango slices, pineapple chunks, or orange rounds based on what’s ripe and on hand. Liqueur Alternatives: Grand Marnier and Cointreau add orange essence and depth, but triple sec, peach schnapps, or even a splash of Chambord can mix things up. Easy Recipe Instructions Use ripe, in-season fruit for best flavor. Thinly slice peaches and lime so they infuse quickly. Combine all ingredients except soda in advance so the flavors can meld – chilling for at least 1 hour helps. Add soda just before serving to maintain its fizz and freshness. Serve over ice and garnish with fresh mint for a refreshing finish. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Mix It Ahead: Combine the wine, peach nectar, liqueur, and fruit in a pitcher up to 1 day in advance. Cover and chill in the fridge, this lets the flavors mingle and the fruit soak up the sangria goodness. This Summer Sangria is fresh, fizzy, and party-ready in no time. It’s my go-to when I want something fun. What To Serve With Summer Sangria Appetizers We love serving Summer Sangria with something simple and elegant, like a Peach Caprese Salad. The juicy peaches and fresh basil echo the flavors in the sangria beautifully. It also goes great with a Perfect Cheese Platter, just add crackers, fruit, and charcuterie for an effortless pairing. Seafood & Grilled Bites This sangria is amazing with summery proteins like 10-Minute Garlic Shrimp. It’s fast, flavorful, and perfect for warm nights. It also goes great with Lemon Pepper Shrimp or Asian Shrimp Stir Fry when you want to keep things light but satisfying. Summer Salads & Sides We love pairing this sangria with a crisp, fresh salad like Lemon Spinach Orzo Salad or Crunchy Thai Salad. They’re both packed with summer produce and flavor. It also goes great with a chilled Asian Pasta Salad or Mexican Style Chicken Salad when you’re putting together a full patio-friendly spread. Frequently Asked Questions Do I need to use peach nectar? Peach nectar adds great body and fruity sweetness, but if you can’t find it, mango nectar or even white grape juice works as a substitute. Why add lemon-lime soda at the end? Adding the soda just before serving keeps the sangria bubbly and refreshing. If you add it too early, the carbonation can go flat before you’re ready to drink. How long does the summer sangria recipe keep? Once mixed (without soda), it can chill in the fridge for up to 24 hours. After adding soda and ice, it’s best enjoyed immediately for maximum fizz and freshness. Print Summer Sangria This Summer Sangria is the ultimate refreshing, sparkly, delicious drink of the season. Unlike most sangrias, this recipe doesn't require a lengthy chill time. Easily serve up a pitcher of summer berry sangria all summer long. Course DrinksCuisine SpanishDiet Gluten Free, Low Fat, Low Lactose, Vegan, VegetarianMethod Mixing Prep Time 10 minutes minutesTotal Time 10 minutes minutes Servings 6 servings Calories 201kcal Author Amy Dong Ingredients2 peaches sliced thin1 cup berries blueberries, raspberries, or sliced strawberries1 lime thinly sliced1 bottle crisp white wine or rosé wine1 cup peach nectar from concentrate⅓ cup Grand Marnier or Cointreaulemon-lime sodafresh mint leaves for garnish InstructionsIn a pitcher, add all ingredients except for lemon-lime soda. Cover and chill about 1 hour. Pour into individual glasses, leaving room for soda and ice. Top off with about 1/4 cup lemon per glass. Add ice and garnish with mint leaves. Serve immediately. Notes Use a crisp, dry white wine or rosé to balance the sweetness of the fruit and peach nectar – this keeps the sangria light and refreshing. Chill the sangria for at least 1 hour before serving, but no need to wait overnight. This recipe is meant to be quick and easy with great flavor from the start. Add the lemon-lime soda just before serving to keep the bubbles lively and the drink extra refreshing. Thinly slice your fruit so it infuses quickly and looks beautiful in the pitcher and glasses – presentation matters! Garnish each glass with a fresh mint leaf for a pop of color and an added layer of cool, herbal aroma. This recipe is part of our Cocktail Recipes Collection. This sangria is amazing with summery proteins like 10-Minute Garlic Shrimp.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 201kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 191mg | Fiber: 2g | Sugar: 17g | Vitamin A: 288IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg More to Cook And Eat Mango Cocktail – This super easy recipe mango cocktails was born out of a quest to quench that midsummer thirst. With its sparky-fruity vibe, this drink was designed for everything from relaxing on the porch to backyard cookouts. Hawaiian Mai Tai – This Hawaiian Mai Tai is the perfect truly cool and tropical drink you need to have this summer. This crowd-pleaser can be made ahead of time in your favorite pitcher until party time. Strawberry Frosé – One sip of this Strawberry Frosé and you’ll get why Frosé has become all the rage. This Frozen Rosé Slushy is cool, refreshing, breezy, and fruity. It’s a truly stunning summer drink.  Best Champagne Punch – This Berry Champagne Punch is refreshing, delicious, and makes any gathering superbly festive. If you’ve got a crowd, be prepared for this to disappear fast! The post Summer Sangria appeared first on Chew Out Loud.

Former Israeli hostage Omer Shem Tov told CNN that his Hamas captors' behavior toward him changed for the better after Donald Trump was elected president in November. And that's not surprising, given the support Trump has shown Israel in the past, versus the cold shoulder former President Joe Biden, and...