Skip to main content

Featured

WestJet Flight Attendants Are on Strike — Here's What You're Owed Right Now

  Published August 2, 2026 It's no longer a countdown. WestJet's 4,400 flight attendants walked off the job at 12:01 a.m. on Sunday after last-minute talks with the airline collapsed, grounding the majority of a carrier that normally runs about 600 flights a day. If you're one of the thousands of Canadians caught in it — or watching your Civic Holiday plans wobble from the sidelines — here's exactly what you're entitled to, and what you're not. The bottom line: WestJet mainline flights are suspended. WestJet Encore and codeshare partner flights are still operating. You're entitled to rebooking within 48 hours or a full refund — but not cash compensation, because a strike is treated as outside the airline's control. How we got here The Canadian Union of Public Employees Local 8125, which represents WestJet's cabin crew, issued a 72-hour strike notice on July 30. WestJet responded the same day with a 72-hour lockout notice, and both windows expired to...
Post a Comment
Read more

article

Labels

Egg Bites with Bacon & Gruyère

 

Ingredients:

  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded Gruyère cheese
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped cooked bacon
  • Hot sauce, to taste


Instructions:

  1. Preheat the oven to 300°F and grease a 12-cup muffin tin with nonstick cooking spray.
  2. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth.
  3. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full.
  4. Divide the bacon evenly over the egg bites.
  5. Bake for 20 to 25 minutes, until the eggs are just set.
  6. Let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate.
  7. Serve warm.

Enjoy your Egg Bites with Bacon & Gruyère!







Labels:

Comments

Post a Comment