Skip to main content

Featured

Trump’s Oct. 30 Tariff Swap: Who Wins, Who Loses, and What It Means for Your Wallet

  Canadian Money Brief • October 27, 2026 Washington just reshuffled the 50% tariffs on Canadian goods. Seaweed and packing boxes are out. Vinyl flooring, cocoa powder and shampoo are in. Here is who comes out ahead, who doesn't, and what to do with your money before the changes take effect on Oct. 30. The short version This is a reshuffle, not a rollback: more products are going onto the 50% list than coming off it, according to a KPMG Law trade lawyer. Politics is the driver. The exemptions followed U.S. Sen. Susan Collins' push, 10 days before the U.S. midterms. Canada's own counter-tariffs, which affect prices in your store, are not changing. A broad trade deal before the midterms looks unlikely. What's coming off, what's going on The White House changes take effect at the end of this month. Reports from CTV News and Money.ca describe the swap this way: Coming off the 50% list Going onto the 50% list Seaweed Packing boxes Some plywood sheets Certain paper and pl...
Post a Comment
Read more

article

Labels

Healthy Kids Recipes: Parmesan Fish Sticks

 


Parmesan Fish Sticks

Ingredients
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons garlic-herb seasoning blend
  • 1 pound tilapia fillets
  • Cooking spray

Directions
  • Preheat oven to 450°. In a shallow bowl, mix flour, salt and pepper. In another bowl, whisk eggs. In a third bowl, toss bread crumbs with cheese and seasoning blend.
  • Cut fillets into 1-in.-wide strips. Dip fish in flour mixture to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere.
  • Place on a foil-lined baking sheet coated with cooking spray. Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until golden brown and fish just begins to flake easily with a fork.
Labels:

Comments

Post a Comment