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The Subway That Took a Generation: Why the Eglinton Crosstown’s Delays Were Even Worse Than You Think

  Toronto has a long history of transit projects that drag on, but the Eglinton Crosstown LRT has become the city’s defining example of how complicated, political, and painfully slow building transit can be. Most people think of the project as something that started in the early 2010s and simply ran over schedule. The truth is far messier—and stretches back decades. A Project With Roots in the 1990s Long before shovels hit the ground in 2011, the idea of rapid transit along Eglinton was already alive. In the mid‑1990s, the TTC began digging tunnels for what was then called the Eglinton West Subway . Construction actually started—tunnels were being carved out under the street—until the project was abruptly cancelled in 1995. The partially built tunnels were filled in, and the corridor sat untouched for years. That early false start meant that by the time the Crosstown was revived as part of the Transit City plan in 2007, planners weren’t starting fresh. They were restarting a dr...
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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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