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  Tuesday, July 14, 2026 Good morning. Here's what Canadians need to know today, from tomorrow's Bank of Canada rate call to a bigger Canada Child Benefit deposit landing next week. 1. Bank of Canada decides tomorrow — a hold is widely expected The Bank of Canada announces its interest rate decision Wednesday, July 15, at 9:45 a.m. ET, alongside its quarterly Monetary Policy Report. Markets and economists widely expect the Bank to hold its key rate at 2.25%, with Governor Tiff Macklem holding a press conference at 10:45 a.m. ET to explain the decision. What it means for you: If you're renewing a mortgage or carrying a variable-rate loan or HELOC, tomorrow's decision likely won't change your payment. But watch the tone of the statement closely — renewed oil-price pressure (see #3) could shape how the Bank talks about inflation risk heading into the fall. 2. U.S. inflation data drops this morning The U.S. Bureau of Labor Statistics releases its June Consumer Price In...
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Baklava Recipe

 

 Baklava is a layered phyllo pastry filled with chopped nuts and drenched in a fragrant honey syrup. It’s a beloved dessert with regional variations throughout the Middle East, each featuring different combinations of nuts, spices, and flavorings.

Ingredients:

  • 1 pound walnuts (toasted and cooled)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 package phyllo dough (found in the freezer section of most supermarkets)
  • 1 1/4 cups unsalted butter (melted)
  • For the syrup:
    • 1 cup granulated sugar
    • 1 cup water
    • 1 cup honey
    • Juice of 1 lemon
    • Pinch of salt
    • Optional: cinnamon stick and orange rind

Instructions:

  1. Toast the Walnuts:
    • Arrange the walnuts in a single layer on a parchment-covered baking sheet.
    • Bake until fragrant, 7 to 10 minutes. Let them cool until just warm to the touch.
  2. Make the Filling:
    • In a food processor, combine the toasted walnuts, granulated sugar, ground cinnamon, and ground nutmeg.
    • Process until the mixture looks like sand and small pebbles.
    • Transfer the mixture to a medium bowl and set aside.
  3. Make the Syrup:
    • In a small saucepan, combine granulated sugar, water, honey, lemon juice, salt, and optional cinnamon stick and orange rind.
    • Bring to a boil over medium heat, then reduce the temperature to low and simmer, uncovered, for 5 minutes.
    • Let the syrup cool until you’re ready to use it.
  4. Assemble the Baklava:
    • Lay the phyllo on your work surface.
    • Trim the sheets into 8 x 12-inch rectangles to fit the baking dish.
    • Brush melted butter on the bottom of the pan.
    • Add the phyllo, 2 sheets at a time, drizzling with butter after every 2 sheets.
    • On the 14th sheet, add 1/3 of the walnut filling, spreading it evenly.
    • Repeat the layers: 6 more phyllo sheets, another third of the filling, and so on.
    • Finish with 14 more layers of phyllo, not buttering the top layer.
  5. Cut the Baklava:
    • Using a very sharp knife, cut the baklava all the way through the layers.
    • You can keep it simple and make 24 squares or cut each square into a diamond shape.
    • If any butter remains, spoon it into the cut lines.

Enjoy your homemade baklava! It’s buttery, crisp, flaky, and super-sweet — everything you could want in this delightful Middle Eastern treat. 

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