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What to Actually Buy (or Skip) Before the Aug. 19 Tariffs Hit

  Pulished August 15, 2026 Four days out, the "stock up now" advice making the rounds is mostly aimed at exporters, not shoppers. Here's what genuinely moves the needle on your car, wine, and grocery bill — and what's just noise. At 12:01 a.m. ET on Wednesday, a new round of U.S. tariffs is set to hit roughly $20 billion worth of Canadian exports — dairy, alcohol, and vehicles among them — unless Ottawa and Washington reach a deal first. As of this weekend, the signals are genuinely mixed. Canada's chief trade negotiator, Janice Charette, told a government advisory group Friday that there's still "a significant amount of work to do," with talks expected to run through the weekend. At the same time, industry executives following the negotiations told the Washington Post the two sides are inching closer to an arrangement that would pair Canadian concessions on autos, alcohol, and dairy with commitments on energy, defence, and critical minerals — in e...
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Pan-Seared Steaks



Ingredients:

  • 2 boneless steaks (NY Strip, rib eye or filet mignon)
  • Salt and pepper
  • 1 tablespoon of oil
  • 1 tablespoon of butter
  • Fresh thyme (optional)

Instructions:

  1. Pat the steaks dry with paper towels.
  2. Season the steaks generously on both sides with salt and pepper.
  3. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s VERY hot.
  4. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  5. Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle.
  6. Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust.
  7. Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).
  8. Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
  9. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).


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