by Doug Casey, International Man: International Man: What do you see as the single most important thing that people should prepare for in 2026? Doug Casey: Strauss and Howe asked that question in their book, The Fourth Turning. We’re at a major turning point in the U.S. I’ve felt for years that the U.S. was heading toward […]

by Julian Rose, Activist Post: Gaza ‘Peace Mission’ is a Classic False Flag Political Deception There is a well established background to the cold brutality enacted by Israeli Zionist fundamentalists on Palestinians and other Middle Eastern Countries and cultures, which so long as it endures, makes any chance of peace in this region well neigh […]

This lentil hummus is my favorite way to switch up the usual chickpea version. It’s creamy, earthy, and has a hint of smokiness from the paprika that makes it hard to stop dipping. I love keeping a bowl in the fridge for easy snacking all week. This Lentil Hummus is my favorite way to give the classic dip a little change-up. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Lentil HummusLentil Hummus RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Lentil Hummus all the time because it’s simple, wholesome, and the perfect healthy snack. Here’s what makes it special: Creamy and Smooth: The cooked lentils blend up beautifully with tahini and olive oil for a silky texture that’s perfect for dipping or spreading. It’s every bit as satisfying as our Roasted Beet Hummus. Smoky, Savory Flavor: A touch of smoked paprika gives this hummus a warm, earthy depth that makes it stand out. It’s subtle but adds so much character to every bite. Bright and Balanced: Fresh lemon juice and garlic keep the flavor lively and balanced. It’s that fresh pop that makes it hard to stop snacking. Easy to Prep Ahead: You can cook the lentils a day or two before blending, so it’s ready whenever you are. It keeps well in the fridge for quick snacks or lunches all week. Versatile for Any Meal: I love serving it with pita chips, veggies, or tucked into wraps. It’s a great base for all kinds of flavors, just like our Sun Dried Tomato Hummus. Key Recipe Ingredients Dried Lentils – I use green lentils for their earthy flavor and creamy texture once blended. Brown lentils also work well if that’s what you have on hand. Garlic Cloves – Fresh garlic gives the hummus its signature bite and depth. You can roast the cloves first for a milder flavor. Freshly Squeezed Lemon Juice – Adds brightness and balances the richness of the tahini and olive oil. Bottled lemon juice works in a pinch, but fresh is best. Pure Tahini – This sesame paste gives the hummus its smooth, nutty base. Stir it well before measuring since it can separate in the jar. Smoked Paprika – Adds a subtle smoky note that makes this version stand out. Regular paprika can be used if you prefer a milder flavor. Substitutions And Variations Here are some of our favorite substitutions and variations: Lentil Choices: I usually use green lentils for their earthy flavor, but brown lentils work great too. Red lentils cook faster and make a lighter, softer hummus. Flavor Additions: Try adding a pinch of cumin or coriander for extra warmth. A drizzle of chili oil or a few red pepper flakes adds gentle heat. Step-By-Step Recipe Instructions Cook dried lentils in salted water until soft, about 35 minutes. Drain, rinse with cold water, and drain again to remove excess moisture. Add cooled lentils, garlic, lemon juice, tahini, olive oil, salt, paprika, pepper, and water to a food processor. This forms the base of the hummus. Blend until smooth and creamy, adding more water as needed. Stop once the texture is thick yet scoopable. Transfer to a serving bowl and garnish with olive oil or parsley if desired. Serve with pita chips or veggies for a hearty, protein-rich dip. 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: Cook Lentils Early: You can cook the lentils 1–2 days before blending. Once they’re tender, drain and cool them completely, then store in an airtight container in the fridge until you’re ready to make the hummus. Make Entirely Ahead: The hummus keeps well for up to a week. Make it ahead, transfer to a sealed container, and refrigerate. Stir before serving and drizzle with a little olive oil to refresh the texture. This Lentil Hummus is creamy, garlicky, and perfectly balanced with lemon and olive oil. What To Serve with Lentil Hummus Chips Lentil hummus pairs wonderfully with a variety of chips. We recommend trying it with pita chips, pretzel crisps, or tortilla chips for a delicious crunch. If you’re looking for a healthier option, root vegetable chips or sweet potato chips also make a great pairing with this hummus. Vegetables Fresh, crunchy vegetables are a perfect match for lentil hummus. Try dipping carrot sticks, cucumber slices, or bell pepper strips for a healthy and tasty snack. Appetizers This Lentil Hummus fits right in on any appetizer table. We love pairing it with our Layered Hummus Dip for a fun mix of flavors and textures. It also goes great next to Black Bean Dip (with Avocado) or a warm bowl of Crockpot Spinach Artichoke Dip for a cozy spread. If you like a little heat, try serving it alongside Jalapeno Popper Party Dip. Print Lentil Hummus This lentil hummus comes together easily and is awesome for snacking and appetizer-ing. It’s healthy and full of nutrition. Serve with pita chips, veggies, or in sandwiches. Course Appetizer, SnackCuisine MediterraneanDiet VegetarianMethod blender Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes Servings 12 servings (3 cups) Calories 140kcal Author Amy Dong Ingredients1 cup dried lentils I used green lentils2 large garlic cloves¼ cup lemon juice freshly squeezed¼ cup pure tahini5 tablespoons extra virgin olive oil2 teaspoons kosher salt½ teaspoon smoked paprika¼ teaspoon freshly ground black pepper2 tablespoons water plus more as needed InstructionsDo ahead: Cook dry lentils in salted water, according to package instruction, until soft (I cooked mine about 35 minutes.) Drain, rinse with cold water, and drain well again.Place cooked/cooled lentils and all remaining ingredients in the bowl of a food processor. Use blade attachment to process until mixture is smooth and creamy. If needed, add 1 TB water at a time to thin to desired consistency.Use a rubber spatula to transfer hummus into serving bowl. Optional: garnish with additional olive oil on top and sprinkle with chopped parsley. Notes Cook lentils until very soft so they blend into a smooth, creamy texture without any graininess. Drain and cool the lentils completely before blending to prevent the hummus from becoming too loose. Use fresh lemon juice for the best flavor. It adds brightness and balances the richness of the tahini and olive oil. Smoked paprika lends a distinctly smoky flavor to this recipe, and is highly recommended. However, if you cannot find it, you may use regular paprika without the smoky flavor. Lentils may be cooked 1-2 days beforehand, to save time on the day of hummus-making. Freshly made hummus can be kept in airtight container in fridge for up to a week. Drizzle olive oil on top before serving for a fresh, glossy finish. This recipe is part of our Appetizing Dip Recipes Collection. We love serving this lentil hummus with chips, veggies, bread, or even as a spread in sandwiches.   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: 140kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 391mg | Potassium: 186mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg Frequently Asked Questions Can I use canned lentils instead of dried? Yes, canned lentils work fine if you’re short on time. Just rinse and drain them well before blending. The flavor will be slightly milder, but the texture will still be creamy and smooth. What kind of lentils are best for this recipe? Green or brown lentils are great choices because they hold their shape and blend nicely. Red lentils can be used too, but they cook faster and make a softer, lighter hummus. How can I make the hummus extra smooth? Make sure the lentils are fully cooked and cooled before blending. Process the mixture long enough to get a silky texture, and add water a tablespoon at a time until it reaches the consistency you like. How long does it keep? Store the hummus in an airtight container in the refrigerator for up to one week. Stir before serving and drizzle with a little olive oil to refresh the texture. More to Cook and Eat Avocado Hummus – This Avocado Hummus is creamy, savory, slightly tangy, and absolutely mouthwatering. It’s both healthy and delicious! Edamame Hummus – Try this Edamame Hummus for an unbelievably delicious snack!  It packs a nutritious and satisfying punch. Autumn Pumpkin Hummus – This Autumn Pumpkin Hummus is the perfect fall snack. It’s super healthy, deliciously savory, and mildly sweet. Roasted Garlic Hummus – This Roasted Garlic Hummus recipe is a delicious twist on a classic favorite. The roasted garlic adds a depth of flavor that takes this hummus to a whole new level.

I love serving this pomegranate punch during the holidays because it looks beautiful and tastes even better. The pomegranate juice gives it a deep, rich flavor, and the sparkling water adds the perfect bubbly finish. I make this Pomegranate Punch when I want a drink that’s both pretty and practical. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Pomegranate PunchPomegranate Punch RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I love making this Pomegranate Punch whenever I want a bright, easy, and impressive drink for our guests. Here’s what makes it special: Fresh, Real Flavor: Using 100% pure pomegranate juice makes all the difference. You can actually taste the fruit, just like in our Pomegranate Apple Sangria. Perfectly Balanced Sweetness: The agave nectar keeps it smooth and lightly sweet without being heavy. It blends right in and lets the pomegranate shine. Bubbly and Refreshing: The Sparkling Pomegranate Blueberry water adds a crisp fizz that makes every sip feel fresh. It’s what turns this from a simple mix into a real party punch. Make-Ahead Friendly: You can prep everything ahead of time and just add the sparkling water before serving. It’s one less thing to worry about when guests arrive. Festive and Crowd-Pleasing: The deep red color, citrus slices, and pomegranate seeds make it look beautiful on the table. It’s the kind of drink that always gets attention, much like our Champagne Punch. Key Recipe Ingredients Pomegranate Juice – Use 100% pure pomegranate juice for the best flavor. It gives the punch its deep color and naturally tart, fruity base. Agave Nectar – Adds gentle sweetness without overpowering the pomegranate. You can adjust to taste or swap with honey or simple syrup if preferred. Vodka – Keeps the drink light and smooth while adding a little kick. For a non-alcoholic version, skip the vodka and add more sparkling water. DASANI Sparkling Pomegranate Blueberry Water – Brings a crisp, bubbly finish that makes the punch refreshing and lively. Add it just before serving to keep the fizz. Substitutions And Variations Here are some of our favorite substitutions and variations: Non-Alcoholic Option: I like to skip the vodka and add extra Dasani Sparkling or plain sparkling water. It’s light, refreshing, and perfect for everyone to enjoy. Citrus Swap: You can replace lime juice with lemon juice or add a splash of orange juice for a softer, sweeter flavor. It changes the punch just enough to keep things interesting. Berry Options: Try tossing in a handful of fresh blueberries, raspberries, or blackberries before serving. They look pretty and add a little extra fruit flavor. Step-By-Step Recipe Instructions In a large pitcher or punch bowl, combine pomegranate juice, agave nectar, vodka, and fresh lime juice. This forms the flavorful base of the punch. Chill the mixture until ready to serve. Keeping it cold ensures the punch stays refreshing without needing too much ice. Just before serving, gently stir in the sparkling pomegranate blueberry water. This adds fizz and brightness to the punch. Garnish with pomegranate seeds, citrus slices, or fresh rosemary if desired. Serve over ice for a crisp, festive sip. 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 the Base Early: Combine the pomegranate juice, agave nectar, vodka, and lime juice up to a day in advance. Keep it covered and chilled in the refrigerator until you’re ready to serve. Pour sparkling water just before serving. I love how this Pomegranate Punch brings together sweet, tart, and bubbly in one glass. What To Serve with Pomegranate Punch Appetizers This Pomegranate Punch pairs perfectly with small bites that balance sweet and savory flavors. We love serving it with Pumpkin Bacon Crostini With Cranberries for a cozy, seasonal start. It’s also refreshing alongside Fresh Fruit Salsa or Pumpkin Hummus when you want something light and colorful. For a richer option, Cranberry Brie Bites are always a hit with guests. Salads We like to serve this punch with fresh, fruit-forward salads that complement its bright flavor. Try it with Pomegranate Salad with Pears or Roasted Pear Salad for a festive pairing. It’s also delicious next to Apple Pecan Salad or Strawberry Caprese Salad for a bright, refreshing meal spread. Print Pomegranate Punch This Sparkling Pomegranate Punch Recipe requires only 5 simple ingredients and can be prepared ahead of time. This party punch is an instant hit at holiday gatherings every single time.  Course DrinksCuisine AmericanDiet Gluten Free, VegetarianMethod Mixing Prep Time 5 minutes minutesTotal Time 5 minutes minutes Servings 20 Calories 178kcal Author Amy Dong Ingredients8 cups pomegranate juice 100% pure⅓ cup pure agave nectar or to taste4 cups vodka½ cup lime juice freshly squeezed 3 cups DASANI Sparkling Pomegranate Blueberry waterpomegranate seeds or orange slices, lime slices, fresh rosemary (optional garnishes) InstructionsIn a serving pitcher or punch bowl, combine all ingredients except for sparkling water and garnishes. Keep chilled.When ready to serve, gently pour in sparkling water and garnish as desired. Serve over cups filled with ice. Enjoy! Notes Use 100% pure pomegranate juice, if you can find it. It makes a delicious difference in the results; you’ll actually be able to taste the pomegranate. Be sure to squeeze your own fresh limes; the bottled lime juices won’t taste as fresh. We opt for agave nectar for our sweetener, as it’s less involved than making simple syrup, and it’s fairly neutral in flavor. Garnish away! We chose fresh pomegranate arils and slices of citrus; this is the fun part, so feel free to use your imagination. Add DASANI Sparkling only when ready to serve; you can prep everything else ahead of time in your pitcher or punch bowl. Pour on the DASANI Sparkling and enjoy the bubbly fizz when ready to drink. Be sure all your ingredients are chilled, and serve with ice. Cold tastes way better than room temperature. For a non-alcoholic version, omit the vodka and add more sparkling water. This recipe is part of our Cocktail Recipes Collection. We love serving this festive cocktail alongside small bites such as our Pumpkin Bacon Crostini With Cranberries or Cranberry Brie Bites.   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: 178kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 222mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.1mg Frequently Asked Questions Can I make this punch without alcohol? Yes. Just leave out the vodka and replace it with extra Dasani Sparkling Pomegranate Blueberry water or plain sparkling water. It still tastes bright and refreshing, perfect for everyone to enjoy. What if I can’t find DASANI Sparkling Pomegranate Blueberry water? Any berry-flavored sparkling water or plain sparkling water will work. The key is to add it just before serving to keep the punch bubbly and fresh. Can I use a different sweetener instead of agave nectar? Any berry-flavored sparkling water or plain sparkling water will work. The key is to add it just before serving to keep the punch bubbly and fresh. How long does it keep? Store any leftover punch (without the sparkling water added) in the refrigerator for up to 2 days. Add fresh sparkling water right before serving again. If the punch already has sparkling water mixed in, it’s best enjoyed the same day while it’s still fizzy. More to Cook and Eat Easy Pear Sangria – This Easy Pear Sangria recipe is simple, crisp, and refreshingly delicious! It’s perfect for gatherings and can be made in advance. Sparkling Cranberry Prosecco Cocktail – This Sparkling Cranberry Prosecco Cocktail is easy and makes a great holiday cocktail. Festive, fun, and tasty. Only 3 ingredients… Best Sangria – This is everyone’s favorite Sangria for a reason. It boasts a gorgeous deep red hue with plenty of fresh fruits. Make it ahead of time. Frosé Recipe – I make this Frosé recipe every summer and it never disappoints. With ripe strawberries and a splash of good rosé, it’s fruity, refreshing, a truly stunning summer drink.

These grape jelly meatballs prove simple can be delicious. The sweet and smoky sauce clings to every bite, and the slow cooker does all the work. I love how you only need three ingredients to make this party appetizer! This Grape Jelly Meatballs recipe is one of my favorite easy appetizers to make for parties or family nights. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Grape Jelly MeatballsGrape Jelly Meatballs RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I love making these Grape Jelly Meatballs when I need an easy and delicious party appetizer. Here’s why we love them: Sweet and Smoky Flavor: The mix of grape jelly and honey BBQ sauce creates a perfect balance of sweetness and depth. It’s that same crave-worthy combo of sweet and savory you’ll find in our Sweet and Sour Meatballs. Effortless Cooking: This recipe is all about ease. Just toss everything in the slow cooker, stir once or twice, and let it do the work while you get on with your day. Perfect for Parties: These meatballs are ideal for gatherings. They stay warm in the slow cooker and are easy to serve, making them a go-to for game days and potlucks. Simple Ingredients, Big Flavor: With just three main ingredients, you get a dish that tastes like you spent hours in the kitchen. It’s proof that simple really can be delicious. Versatile Crowd-Pleaser: Serve them as an appetizer, over rice, or tucked into slider buns. They’re as flexible as they are flavorful, much like these Easy Asian Glazed Meatballs. Key Recipe Ingredients Frozen Meatballs – About 50 fully cooked, good-quality meatballs make this recipe quick and easy. Beef, pork, or turkey all work well, and plant-based meatballs are a great option too. Grape Jelly – Adds the signature sweetness and glossy texture to the sauce. I like using classic Concord grape jelly for its rich, fruity flavor, but any brand will do. Honey BBQ Sauce – Brings smoky, tangy depth that balances the jelly’s sweetness. Sweet Baby Ray’s is my favorite, but any thick, flavorful BBQ sauce works perfectly. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I usually use beef meatballs, but turkey, chicken, or even plant-based meatballs work great too. Use whatever fits your taste or what you have on hand. Sauce Swaps: Try a smoky BBQ sauce for deeper flavor or a spicy one if you like heat. You can also mix in a little chili sauce or hot sauce for an extra kick. Jelly Alternatives: Grape jelly is classic, but raspberry, apricot, or even cranberry jelly can change things up nicely. Each one gives a slightly different sweetness. Step-By-Step Recipe Instructions Add all three ingredients into a slow cooker and cook on high for 3 hours or low for 5 hours. Garnish with thinly sliced green onions and serve warm. 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: Cook and Reheat: Make the full batch a day before serving. Let the meatballs cool, then refrigerate them in their sauce. Reheat on low in the slow cooker or gently on the stovetop until warmed through. Freeze for Later: Once cooked and cooled, freeze the meatballs with their sauce in a freezer-safe container. Thaw overnight in the fridge, then reheat in the slow cooker or on the stove until hot and bubbly. I’ve been making these Grape Jelly Meatballs for years, and they never disappoint. What To Serve with Grape Jelly Meatballs Appetizers If you’re serving these meatballs for a party spread, pair them with other crowd favorites like Ham and Cheese Sliders or Homemade Mozzarella Sticks. We also like to round things out with a bright Fresh Fruit Salsa or a creamy, spicy Jalapeno Popper Party Dip for a fun mix of flavors. Cocktails These Grape Jelly Meatballs are perfect for parties and pair beautifully with a refreshing drink. We like serving them alongside a bright and fruity Madras Cocktail for a simple, crowd-pleasing combo. For something festive, try a sparkling Pomegranate Punch or a crisp Cranberry Prosecco to balance the sweet and tangy flavors of the sauce. Print Grape Jelly Meatballs These 3-Ingredient Grape Jelly Meatballs are incredibly easy, with just 3 ingredients thrown into a slow cooker! Perfect for a quick ‘n scrumptious appetizer or make it a meal by serving it over your favorite starch. Course appetizersCuisine AmericanDiet Gluten FreeMethod Slow Cooker Prep Time 5 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 5 minutes minutes Servings 50 meatballs Calories 83kcal Author Amy Dong Ingredients50 frozen meatballs good quality, fully cooked18 oz grape jelly18 oz Honey BBQ Sauce such as Sweet Baby Ray'sgreen onions optional, thinly sliced for garnish InstructionsIn the slow cooker, combine the grape jelly and honey BBQ sauce. Stir until well combined. Add frozen meatballs. Stir to fully coat meatballs with sauce. Cook on high for 3 hours or on low for 5 hours, occasionally stirring midway.Serve warm. Sprinkle with thinly sliced green onions, if desired. Notes Use fully cooked frozen meatballs to save time and keep the texture firm while they simmer in the sauce. Stir the grape jelly and BBQ sauce together before adding the meatballs so the flavors blend evenly. If the sauce feels too thick, add a tablespoon or two of water to thin it slightly as it cooks. For a touch of heat, mix in a few dashes of hot sauce or a pinch of chili flakes. Stir once or twice during cooking to coat the meatballs evenly and prevent sticking. Keep the slow cooker on the warm setting when serving at parties so the meatballs stay hot and saucy. Garnish with sliced green onions or chopped parsley for a fresh pop of color and flavor. Repurpose leftovers by serving them over rice, mashed potatoes, or tucked into slider buns. This recipe is part of our New Year’s Recipes Collection. We love serving these meatballs as part of a party spread alongside other favorites like our Ham and Cheese Sliders or Homemade Mozzarella Sticks.     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! NutritionServing: 1serving | Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg Frequently Asked Questions Can I use homemade meatballs instead of frozen ones? Yes, you can use homemade meatballs if you prefer. Just make sure they’re fully cooked before adding them to the slow cooker so they hold their shape and soak up the sauce nicely. What kind of grape jelly works best? Classic Concord grape jelly gives the richest flavor, but any brand will work. You can also use a reduced-sugar version if you want the sauce a little less sweet. Can I make these meatballs spicy? Yes. Add a few dashes of hot sauce, a pinch of cayenne, or use a spicy BBQ sauce to give the dish a little kick. How long does it keep? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze them for up to 2 months and thaw overnight before reheating. More to Cook and Eat Teriyaki Meatloaf Recipe – Tender, juicy, and full of sweet & tangy teriyaki flavor, this teriyaki meatloaf is a tasty Asian meatloaf recipe you’ll adore! Cranberry BBQ Saucy Ribs – Cranberry BBQ Saucy Ribs will have your eaters raving over your skills. You don’t have to tell how easy it was. BBQ Sriracha Ribs – These ribs have a tasty kick to them, thanks to the addition of Sriracha. This one is savory, sweet, and spicy all in one. 4-Ingredient Crock Pot Buffalo Meatballs – These 4-Ingredient Crock Pot Buffalo Meatballs are incredibly easy, tender, and succulent. They’re the perfect meatball appetizers for parties, gatherings, or family weeknight dinner.

Four Kittens Tumble Out of Hay Bales at a Distillery — And Decide To Stay | The Dodo

I’ve tried them, and trust me — they’re delicious. READ MORE...

No excuses. Jewish safety matters—here at home and around the globe.