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Liberal Candidate Paul Chiang Steps Down Amid Controversy

Paul Chiang, a Liberal candidate in the Markham-Unionville riding, has announced his resignation following backlash over comments he made regarding a Conservative opponent, Joe Tay. Chiang suggested that individuals could claim a bounty offered by Hong Kong authorities by turning Tay over to the Chinese consulate. This statement, made during a press conference in January, sparked widespread criticism and raised concerns about foreign interference in Canadian politics. The Royal Canadian Mounted Police (RCMP) has since launched an investigation into the matter, citing potential threats to Canada's democratic processes. Chiang issued an apology, calling his remarks a "deplorable lapse in judgment," but the controversy persisted. Conservative leader Pierre Poilievre condemned the comments, stating that they endangered Tay's safety and sent a chilling message to the community. Chiang's resignation comes as Liberal leader Mark Carney faces mounting pressure to address ...

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Crispy Ginger Cookies

 

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup granulated sugar, plus 1/2 cup for rolling
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg
  • 1/4 cup molasses

Instructions:

  1. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
  2. Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar, and butter until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl. Add the molasses and beat until just combined, then scrape down the sides of the bowl again.
  3. Add the dry ingredients, then mix on low speed until just incorporated. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
  4. Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
  5. Place the remaining ½ cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart.
  6. Bake for 10 to 12 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container; freeze for longer storage.

Enjoy!

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