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Monday’s CPI Could Decide Your Next Mortgage Payment

  Canada lost 68,000 jobs in September. Inflation is sitting at 3%. The Bank of Canada has to decide on October 28 which of those facts matters more, and on Monday morning one more number lands to help it choose. If you carry a variable-rate mortgage, a HELOC or a renewal this winter, that number has a price tag. Two reports pulling in opposite directions The jobs data came first. Statistics Canada reported on October 9 that employment fell by 68,000 in September, pushing the unemployment rate to 6.5% from 6.4%. It followed a drop of about 42,000 in August, which means more than half of the 181,000 jobs gained between April and July have now been wiped out. Ontario shed 20,000 positions on its own. Markets reacted within hours: the odds of a quarter-point Bank of Canada hike on October 28 dropped to roughly 25% from about 40%, according to LSEG data reported by Reuters. Inflation is telling the opposite story. The consumer price index rose 3.0% year over year in August, matching Ju...
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Kung Pao Chicken

 

Kung Pao Chicken, a Chinese takeout favorite with tender chicken, crunchy peanuts, and vibrant veggies in a bold, savory sauce, comes together in just 30 minutes for an easy weeknight meal!

Ingredients:

  • Chicken Marinade:

    • 450g boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 lb)
    • 1 tablespoon soy sauce
    • 1 tablespoon Shaoxing wine or dry sherry
    • 1 teaspoon cornstarch

  • Sauce:

    • 2 tablespoons soy sauce
    • 1 tablespoon dark soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sugar
    • 1 tablespoon cornstarch
    • 1/4 cup (60ml) water

  • Stir-fry:

    • 2 tablespoons vegetable oil
    • 6-8 dried red chilies
    • 1/2 cup (75g) unsalted roasted peanuts
    • 3 cloves garlic, minced
    • 1 tablespoon ginger, minced
    • 4 scallions, white and green parts separated and chopped

Instructions:

  1. Marinate the Chicken:

    • In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for about 20 minutes.

  2. Prepare the Sauce:

    • In a small bowl, mix together soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch, and water. Set aside.

  3. Stir-fry:

    • Heat the vegetable oil in a wok or large skillet over medium-high heat.
    • Add the dried red chilies and stir-fry for about 30 seconds until they darken slightly.
    • Add the marinated chicken and stir-fry until it’s no longer pink, about 3-4 minutes.
    • Add the garlic, ginger, and the white parts of the scallions. Stir-fry for another minute.
    • Pour in the sauce and stir until it thickens and coats the chicken.
    • Add the peanuts and the green parts of the scallions. Stir to combine.

  4. Serve:

    • Serve hot with steamed rice.

Enjoy your homemade Kung Pao Chicken!

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