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Scorch and Surge: Ontario Faces Sweltering Heat and Successive Storm Threats

Ontario is bracing for a stretch of intense weather as Environment Canada issues heat warnings across multiple regions, paired with a forecast of multi-day storm risks. Temperatures are expected to soar past 30°C, with humidex values pushing conditions into the high 30s and low 40s. The sweltering heat poses increased risks to vulnerable populations, including seniors, young children, and those with pre-existing health conditions. Meteorologists warn that the heat won’t come alone. A line of unstable air sweeping across southern and central Ontario is expected to fuel daily thunderstorms through the weekend and into next week. These storms could bring heavy downpours, damaging winds, and isolated hail, further complicating the forecast. Officials are urging residents to take precautions: stay hydrated, limit outdoor activity during peak hours, and check in on neighbours who may be at risk. Pet owners are also reminded to avoid walking animals during the hottest parts of the day. The co...
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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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