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Daily Markets Update: Bond Rout Hits 24-Year High, TSX Slips a 4th Day — and It's Jobs Day

  Friday, October 2, 2026. Figures are as of early morning, before the 8:30 a.m. ET U.S. jobs report. Global bond markets set the tone again. The U.S. 10-year Treasury yield touched 5.34% on Thursday, its highest since 2002 , before easing back to about 5.24% by the close. Wall Street held up, but the damage was sharper elsewhere: the UK’s 30-year gilt yield crossed 6% for the first time since 1998, and Toronto slipped for a fourth straight session. Oil jumped more than 4% on Thursday before sliding back under US$100 this morning, and the Canadian dollar fell to a 12-week low. All eyes now turn to today’s U.S. jobs report, which could decide whether the bond selloff cools or keeps running. Today’s big event: the U.S. jobs report The U.S. September jobs report lands at 8:30 a.m. ET . Economists expect roughly 84,000 to 90,000 new jobs, with unemployment holding at 4.1% and wages up 0.3% on the month. That would be a big cooldown from August’s surprise gain of 162,000. It matters bec...
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Snowball Cookies:

 Here is  healthy holiday recipe that you can try:

 These cookies are made with just 6 ingredients and are perfect for the holiday season. 



        Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter 
  • 5 –6 Tablespoons organic confectioners’ sugar, divided*
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup finely chopped pecan


    Instructions

    1. Preheat the oven to 325°F.

    2. Line a baking sheet with parchment paper or use a non-stick baking sheet.

    3. Mix almond flour, softened butter, 3 Tablespoons confectioners’ sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.

    4. Roll tablespoons of the dough into a ball and place on baking sheet about 1 inch apart. Bake the cookies for 20 minutes or until they start to turn light golden brown on the bottom.

    5. Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool completely and enjoy.

    6. Store any leftover cookies in the fridge for up to 1 week or in the freezer for up to a month.



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