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12 Days to the Tariff Deadline: What August 19 Actually Means for Your Wallet

  Published August 7, 2026 Trade Minister Dominic LeBlanc is back in Washington, Mark Carney says his tone is "quite firm," and the clock is running out on a deal. Here's what's actually on the line — and why it matters even if you've never shipped a case of wine across the border. The countdown: At 12:01 a.m. ET on August 19, new 50% U.S. tariffs are scheduled to hit roughly $20 billion worth of Canadian exports — with or without a deal. What's actually happening on August 19 On July 20, President Trump signed three separate proclamations under Section 338 of the Tariff Act of 1930 — a Depression-era provision that had never been used this way before. Each proclamation targets a different Canadian sector the U.S. says is treated unfairly: motor vehicles, alcoholic beverages, and dairy. Every covered good gets hit with an additional 50% tariff the moment it crosses into the U.S. The headline categories get the attention, but the actual product lists — buried ...
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Pan-Seared Steaks



Ingredients:

  • 2 boneless steaks (NY Strip, rib eye or filet mignon)
  • Salt and pepper
  • 1 tablespoon of oil
  • 1 tablespoon of butter
  • Fresh thyme (optional)

Instructions:

  1. Pat the steaks dry with paper towels.
  2. Season the steaks generously on both sides with salt and pepper.
  3. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s VERY hot.
  4. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  5. Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle.
  6. Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust.
  7. Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).
  8. Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
  9. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).


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