Skip to main content

Featured

Air Canada Restructures, Cuts 400 Management Jobs

                    Air Canada cuts about 400 management jobs, says decision not related to flight attendants strike. Air Canada has announced the elimination of roughly 400 management positions, representing about one per cent of its total workforce. The airline described the move as a “difficult decision” following an extensive internal review aimed at streamlining operations and improving efficiency. The cuts affect non-unionized management roles and, according to the company, will not impact day-to-day flight operations or customer service. Air Canada emphasized that it regularly evaluates its resources to ensure they are aligned with business needs and long-term growth plans. The announcement comes just weeks after the airline faced financial turbulence linked to a three-day strike by more than 10,000 flight attendants, which led to thousands of cancellations and significant losses. While Air Canada has stated the manag...
Post a Comment
Read more

article

Labels

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).


Labels:

Comments

Post a Comment