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Gold Crashed 30% This Year — Now It's Climbing Again. Should Your TFSA or RRSP Be In It?

  August 12, 2026 If you've only glanced at the gold headlines this week, you've probably seen some version of "gold near two-month high." That's true — spot gold touched an intraday peak of US$4,434.84 an ounce on Tuesday, its best level since June 5, before settling back to around US$4,382. But "two-month high" undersells what's actually happened to gold in 2026, and that fuller story is the part that matters if you're deciding whether to put any of it in a TFSA, RRSP, or FHSA right now. Here's the short version: gold went nearly vertical in January, hit an all-time record, crashed by close to 30% within weeks, spent the spring and early summer languishing near US$4,000, and has spent the last six weeks clawing about 10% of that back. Where it goes from here is genuinely split among the banks that cover it professionally. That's the setup worth understanding before you buy. The wildest year gold has ever had Gold entered 2026 already o...
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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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