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Mark Carney: The Economist Who Took on Trump and Won

  Mark Carney, a former central banker, has emerged as Canada’s prime minister following a dramatic election that reshaped the political landscape. His victory was fueled by a surge of nationalism in response to U.S. President Donald Trump’s aggressive rhetoric and trade policies. Trump’s threats to annex Canada as the “51st state” and impose steep tariffs on Canadian goods galvanized voters, turning Carney’s Liberal Party from underdogs to champions of Canadian sovereignty. Carney’s campaign centered on defending Canada’s independence and rebuilding its economy to reduce reliance on the United States. His experience as governor of the Bank of Canada and the Bank of England lent credibility to his promises of economic resilience. In his victory speech, Carney declared, “President Trump is trying to break us so that America can own us. That will never, ever happen”. The election results marked a stunning comeback for the Liberals, who were initially projected to lose to the oppositi...
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Pesto Lasagna

 

The bright flavor of basil takes center stage in this pesto lasagna.

Ingredients

  • 1/2 cup butter, cubed
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 4 cups 2% milk
  • 4 cups shredded part-skim mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon pepper
  • 1 carton (15 ounces) ricotta cheese
  • 1/4 cup minced fresh parsley
  • 9 lasagna noodles, cooked and drained
  • 1/2 cup prepared pesto
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Instructions

  1. Preheat oven to 350°. In a large saucepan melt butter over medium heat; add onion. Cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Stir in flour and salt until blended. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
  2. In a large bowl, combine ricotta cheese, parsley and remaining 2 cups mozzarella; set aside. Spread about 1-1/2 cup cheese sauce into a greased 13x9-in. baking dish; top with 3 noodles and half of each of the following: ricotta mixture, pesto and spinach. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining 1/2 cup Parmesan.
  3. Bake, uncovered, until heated through and cheese is melted and sauce is bubbly, 35-40 minutes. Let stand 15 minutes before serving.
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