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The Fed Decides Wednesday — Here's What It Means for Your Mortgage, the Loonie, and Your RRSP

  Monday, July 27, 2026 The U.S. Federal Reserve hands down its rate decision at 2 p.m. ET on July 29. For most Canadians it will feel like background noise. It isn't — here's the plain-language version of why it touches your mortgage, your cross-border spending, and whatever's sitting in your RRSP. The short version: Markets are pricing roughly a two-in-three chance the Fed holds its rate at 3.50%–3.75% on Wednesday. That's not the story. The story is that this is one of the least certain "sure thing" holds in years — and Chair Kevin Warsh's press conference at 2:30 p.m. ET could matter more than the decision itself. Why this meeting is different The Fed has held its benchmark rate steady at 3.50%–3.75% through every meeting so far in 2026. On paper, Wednesday should be more of the same. Under the hood, it's messier. Persistent inflation, running well above the Fed's 2% target for a fifth straight year, has kept a rate hike on the table. The oil-...
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Cacio e Pepe

 


Cacio e Pepe


Cacio e pepe is a deceptively simple dish packed with flavor. Featuring pasta, Pecorino Romano cheese, and black pepper, this version uses a foolproof technique to ensure a creamy, clump-free sauce every time!

INGREDIENTS

  • Salt
  • 8 oz bucatini, spaghetti, or tonnarelli
  • 2 tablespoons unsalted butter
  • 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta
  • 1 cup finely grated Pecorino Romano cheese


  • INSTRUCTIONS

    • 1. In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.

    2. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat.

    3.  In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired.

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