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5 Things to Know Today: Hot U.S. Inflation, BoC Hike Odds, Loonie Slump (Oct. 15)

  Canadian Money Brief | Thursday, October 15, 2026 A hotter-than-expected U.S. inflation print rattled markets Wednesday, just as Canadians wait on their own CPI and a Bank of Canada decision. Here are the five things that matter to your wallet today. 1. Hot U.S. inflation knocks the TSX down 1.1% U.S. consumer prices rose 3.7% in September from a year earlier (up from 3.4% in August), with a 0.6% monthly jump, the biggest in five months; core inflation rose to 2.6% from 2.4%, per the Labor Department. Gasoline jumped 9.1% in the month. CME FedWatch odds of a Fed hike at the Oct. 27-28 meeting roughly doubled but sit near 50-50. The S&P/TSX Composite fell 399.52 points (-1.11%) to 35,584.46 Wednesday, ending a three-day win streak; basic materials sank 4.33%, and all six big banks finished lower. The Nasdaq lost 1.88%. What it means for you: Higher U.S. rates tend to pull Canadian bond yields up too, and that is what fixed mortgage rates follow. If you have a renewal coming,...
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Peppery Roast Beef:

 


With its spicy peppery coating and creamy horseradish sauce, this tender roast is sure to be a favorite in your household.

  • Ingredients:

    • 1 boneless beef eye round or top round roast (4 to 5 pounds)
    • 1 tablespoon olive oil
    • 1 tablespoon seasoned pepper
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • Horseradish Sauce:
      • 1 cup sour cream
      • 2 tablespoons lemon juice
      • 2 tablespoons milk
      • 2 tablespoons prepared horseradish
      • 1 tablespoon Dijon mustard
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper

  • Directions:

    1. Preheat oven to 325°.
    2. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast.
    3. Place fat side up on a rack in a shallow roasting pan.
    4. Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    5. Let stand for 10 minutes before slicing.
    6. In a small bowl, combine the sauce ingredients.
    7. Serve with roast.


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