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Vol. 5 No 33 - Saturday - March 21, 2015

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A new round of speculation of a Canadian housing crash is coming up

CONNECT CONSTRUCTION PAGES 11TH EDITION 2015-2016

T

he Canadian housing market’s continued strength was on display again Friday, but news that prices are rising on a national level is sure to drive a new round of crash speculation.

The Canadian Real Estate Association said prices were up 6.3% nationally from a year ago to a record $431,812 in February. Even using the Multiple Listing Service home price index, which is supposed to smooth out extremes, prices were up 5% from a year ago.

Rising home values tend to set off alarm bells among those calling for a correction — count the International Monetary Fund as a backer of that theory. The IMF said this week prices were up 60% during the past 15 years, on an inflation-adjusted basis, and the group is sticking with a call that prices could correct anywhere from 7% to 20%.

But Gregory Klump, chief economist with CREA, said the average national price is not

a very good barometer for what is happening in the market because the growth in sales in Toronto and Vancouver tends to skew the market.

“All it takes is a pullback in sales activity [in those two] markets, not price, and that will affect the national average price,” Mr. Klump said. CREA noted that once you remove Greater Vancouver and Greater Toronto, the average national sales price in February was $326,910, an increase of only 1.5% on a yearover-year basis.

Factoring in the impact of declining oil prices, CREA updated its forecast on Friday, and now says sales are going to come down 1.1% in 2015 while prices rising 2%. By next year, Canadians can only look forward to another 2% price increase.

The pullback in housing has essentially already happened in some markets or is in the process of happening, with the exception of

gions, the result being that prices have declined to their level of April 2012 (almost three years ago) in Halifax, Ottawa-Gatineau and Montreal, and of December 2012 in Quebec City,” said Marc Pinsonneault, an economist with National Bank.

Klump said that if you use the IMF’s methodology — the group merged CREA numbers with Teranet results — you do find prices are up about 60% since 2000, but the gains have been relatively modest since 2009.

“It’s disingenuous to say we are rising the same way now as we were before the [2008] recession,” said the economist.

None of this will silence the voices loudly predicting a correction. The most outrageous call in a while came in January from Deutsche Bank, which said the Canadian housing market was in serious trouble and almost 63% overvalued. So much for the past decade and a half of gains.

Toronto and Vancouver.

The Teranet-National Bank national composite index said prices were up nationally to record levels in February, but this was due to three cities.

Hamilton, no doubt benefiting from its proximity to the Toronto, is also seeing an upswing in prices.

“Prices have corrected lately in many re-

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real estate / finance

Saturday - March 21, 2015

BMO, TD lower interest on 5-year fixed mortgage to record low 2.79%

ank of Montreal has lowered its fiveyear fixed mortgage rate to 2.79 per cent from 2.99 per cent, effective immediately. Late on Tuesday, TD Canada Trust announced it would match that rate, effective Wednesday.

That’s the lowest ever posted five-year mortgage rate by the so-called Big Five Canadian banks, according to RateSupermarket.ca “This is historically the lowest a federally regulated lender has gone on a five-year term,” Penelope Graham with the mortgage pricing website said. “It’s a big deal.”

Busy buying season Graham said major lenders have a recent tradition of cutting their rates this time of year, in the lead-up to the key spring home buying season. And more often than not it’s BMO that moves first.

“This is the time of year when lenders get competitive about pricing,” Graham said.

“Speaking from precedent, what we’ve seen in the past is that the others don’t immediately rush to match. But there’s nothing to say they won’t this year.”

Although it’s precedent setting, it’s not the lowest rate out there, as alternative lenders have been pricing at that level and below for several years, because they have to charge less to break the hold the bigger lenders have in

terms of branding and trust.

Currently, the lowest five-year posted rate in Ontario is 2.59 per cent from several lenders, including Dominion Lending Centres and True North Mortgages.

“The mortgage rate war has been happening for three years now,” Graham said. “Brokers and smaller lenders, we’ve been seeing this pricing for several years, to be honest.”

The rate cut comes ahead of the key spring real estate season. The latest numbers from the Canadian Real Estate Association show that Canada’s housing market continues to crank out gains, with the average price up more than six per cent to over $430,000 last month.

Those gains are coming at least in part on the back of lower rates, which have been compelling Canadians to buy more houses at lower than usual interest rates.

BMO and TD are the first of Canada’s big banks to significantly alter benchmark interest rates since the Bank of Canada surprised markets with an unexpected rate cut in January.

More than two-thirds of mortgage-holders opt for a fixed rate term, the Canadian Association of Mortgage Professionals said, and within that group, five-year terms have been the dominant standard for some time.

T

he government of Alberta could be facing a long-term deficit situation for reasons beyond the temporary plunge in oil prices, TD Bank said in a report Thursday.

Economists Jonathan Bendiner and Derek Burleton say the province’s current estimate of a $7-billion budget shortfall might not be realistic and the government could be facing much more serious fiscal challenges — namely, a structural deficit.

Unlike what’s known as a cyclical deficit, which is when governments temporarily dip into the red because of a temporary slowdown in the business cycle, a structural deficit is a situation where a government spends more than it earns even after the real economy rebounds, because of the compounding impact of debt payments.

Alberta is set to unveil its latest provincial budget next Thursday. Policymakers have already signalled to expect spending cutbacks, but the bank’s report says it doubts those alone will be enough to fix Alberta’s longterm financial problems.

“While the government has discussed a number of policy tools to address its fiscal challenge, a slash and burn approach to achieving fiscal balance in quick time can be costly to the economy and does not address current inefficiencies in program spending and an over-reliance on non-renewable-resource revenues,” the TD report says.

Oil forecast is too rosy Alberta’s government has budgeted a $7-billion gap in its finances this year, based on an assumption that the price of West Texas Intermediate — the benchmark type of North American oil — will “average less than $65 US per barrel” through 2015, Premier

Jim Prentice said in a speech to the Rotary Club of Edmonton earlier this month.

Given that oil closed below $43 US a barrel yesterday and the year is now almost one-quarter finished, that projection may be a tad optimistic. TD Bank’s forecast is much bleaker, expecting an average price of $52 per barrel of WTI this year, rising to $68 next year.

If oil prices prove to be lower than the government is forecasting, that $7-billion deficit guess is likely to be on the low side, the bank says.

“The lower price forecast suggests that without any actions, the budget deficit could come in by as much as $1 billion higher than the government’s cited figure for fiscal 201516,” TD notes.

Problems beyond oil Even if oil rebounds, the province could still face a structural deficit in the range of $4 billion to $5 billion in a few years, potentially turning it into a have-not province. “Borrowing related to fund[ing] these shortfalls would transform Alberta’s current net asset position into a net debt position by the next fiscal year and rise to as high as seven to eight per cent of GDP by fiscal 2018-19,” TD says.

That’s much better than the ratios for many other governments, but still reason for concern to Albertans, the bank says.

Alberta has already floated the idea of cutting five per cent of all spending from its budget, while dipping into its $6-billion contingency fund. That’s a pretty deep cut to services, but TD notes that Alberta spends more per capita on services than any other province — by as much as $1,300 per person.

Continue on next page...

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real estate / finance Alberta faces up to $5B long-term deficit Continued from Previous Page...

But taking a knife to every budget equally isn’t the best plan, TD says. “Experience has shown, however, that merely starving departments of funding misses the opportunity of securing longer-term savings.”

Don’t starve local governments

Infrastructure spending, TD says, should remain a priority, as that’s typically an area where government’s see good bang for their buck. And the bank urges the province to resist the urge to simply pass the buck on

to local governments, the way others have.

“Spending cuts must balance short-term fiscal objectives with longer-term sustainability.”

TD also says to be wary of asset sales, because too often that just results in a onetime windfall of a “future income stream that would have flowed into government coffers anyway.”

On the subject of taxes, the bank notes that thanks to resource royalties, Alberta currently has the lowest tax burden in Canada, and among the lowest in North America. It also famously doesn’t have a provincial sales tax, something the government has hinted it has no plans to change.

Bring in a sales tax?

But that’s a mistake, TD says.

“By closing the door on the introduction of a PST, the government is missing an opportunity, in our view.

“Budget 2015 will provide a major opportunity to set the province’s finances on a more sustainable path. We hope that the government seizes the moment.”

Housing Market stable despite new low interest mortgage rates

W

INNIPEG — After years of bidding wars driving up prices, balance is returning to the Winnipeg housing market.

“We haven’t seen the same type of price increases in Manitoba as we have in Toronto, Montreal. Prices are increases but

they are in balance,” Canada Mortage and Housing Corporation’s Dianne Himbeault said Tuesday.

On Tuesday, the Bank of Montreal announced it is cutting its posted interest rate for a five year, fixed mortgage from 2.

Saturday - March 21, 2015

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Saturday - March 21, 2015

FOOD / lifestyle Lifestyle

All you need to know about making pasta Know your linguine from rotini with our comprehensive guide to making pasta...

W

ith over 300 varieties of pastas available, and most of them staring down at you from the supermarket shelves, it’s quite easy to be overwhelmed by even the thought of cooking pasta at home. And then there’s the dreaded question of which-pastawith-which-sauce, looming large, as soon as you pick up the mezzaluna. Don’t worry; cooking pasta is not as big a pandemonium as you think it is. Here’s a tip: if cooking for the first time, pick simple ones that cook faster -- like spaghetti or macaroni. But if you are in mood to experiment, then read our veritable guide to making pasta.

Know your pasta: While it’s common knowledge that the good ol’ pasta hails from the feisty kitchens of Italy, there’s is an age-old culinary conflict between the Chinese and the Italian, regarding who first got the germ of the idea of making long, hand-stretched yummy morsels, made from dough, that we call pasta or noodles. While the Chinese claim they had the Eureka moment first and that the art of noodle-making was smuggled

by Marco Polo to Italy in the 14th century, the Italians claim that the pasta is very much their own home grown invention that came into being, curiously, around the same time in 14th century. It first simmer in a kitchen in Southern Italy, as the warm climates there are conducive to the production of durum wheat, which has high gluten content and of which the best kind of pasta is made.

So while you can scratch your head on this classic chicken-and-egg situation, let’s get to know the kinds of pasta that you can tuck into.

Types of pasta: There are two basic types

of pastas - freshly made (called, pasta fresca) that is made immediately after preparing the dough, using wheat and eggs; and factory-made dried pasta (or pastasciutta) which can be in both eggless and with-eggs varieties. The latter is also found in a variety of colours, using spinach, tomatoes, beets, and even squid ink. Both varieties make delicious pastas and it depends on the skill and preference of the cook as to how he/ she wants the

pasta. However, some pasta recipes need it to be freshly made - case in point, ravioli (stuffed dumpling, for the uninitiated) is best made fresh.

Which pasta, what sauce: If you can imagine it, there’s probably already a pasta in that shape. Each pasta shape reflects the local cuisine, eating habits, and climate of its one of 20 regions of origin, in Italy. The secret to using the kind of sauce for a kind of pasta, lies in its shape: thin and long ones (like, spaghetti) are especially good with thinner sauces; tubular pastas (penne, anyone?) work best with creamier and thick sauces.

Here’s a lowdown on the eight common pasta shapes and the sauces that work best with them:

1. Long and skinny Types: Spaghetti, linguine, fusilli lunghi, vermicelli Sauce: light, oil-based sauces made with tomatoes Serve with: seafood; lightly-tossed vegetables 2. Flat and long Types: Tagliatelle, pappardelle, fettuccine Serve with: sauces with mince meats (or any other kind of protein) 3. Shell-shaped Types: Conchiglie, lumache Serve with: Creamy white sauces; large ones can be stuffed with ricotta and mozzarella cheeses 4. Twists Types: Fusilli, rotini Serve with: Light and smooth sauces that stick to the twists.

Think: pesto 5. Tubes Types: Macaroni, penne, rigatoni Serve with: Go well Bolognese sauce, with fine chunks of red meats and lots of vegetables 6. Mini shapes Types: Orzo, stelline Serve with: Broths and soups; also works well when sprinkled over salads 7. Flat sheets Types: Lasagna, cannelloni Serve with: Rich tomato-based sauces with meats and vegetables 8. Stuffed pasta Types: Ravioli, tortellini Serve with: The filling is mostly ground meat. Vegetarians can also use cottage cheese, spinach, and ricotta cheese. Serve with a light butter or oil-based sauce.

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Feeling drowsy in the afternoon?

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ow often do you feel like napping in the afternoon? Whether your afternoon slumps are chronic or occasional, it can be frustrating to feel your get-up-and-go energy get up and leave shortly after lunchtime, especially when you have a long list of things to do.

Think of how much more you could accomplish if only you could fight off the stupor and manage to refocus. You might find the motivation to finish projects by making the most of each minute. You’d probably also enjoy a better mood and frame of mind.

But powering through those slumps can be tough, especially when your eyes get heavy, your mind feels foggy, and your attention span shrinks to the size of a pea.

It’s not impossible, however, to get back your gusto - or keep it from bottoming out in the first place. To minimize the impact of these energy dips on your daily life and make the afternoon more productive and rewarding, review your routine, identify potential problems, and adjust your daily habits and dietary choices.

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Cricket World CUP

Saturday - March 21, 2015

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India storms into semis as favorites as Pakistan is ousted in Cricket World Cup World Cup quarter-final, Melbourne: India 302-6 (50 overs): Rohit 137, Raina 65, Taskin 3-69 Bangladesh 193 (45 overs): Nasir 35, Yadav 4-31 India won by 109 runs World Cup quarter-final, Adelaide: Pakistan 213 (49.5 overs): Haris Sohail 41, Hazlewood 4-35 Australia 216-4 (33.5 overs): Smith 65, Watson 64* Australia won by six wickets

D

efending champions India coasted into the World Cup semi-finals with a 109-run win over Bangladesh in Melbourne.

But Pakistan was ousted after a lackluster performance Indian opener Rohit Sharma made a composed 137 from 126 balls and Suresh Raina 65 from 57 as India recovered from 115-3 to post 302-6 at a boisterous MCG. Bangladesh lost two wickets in the seventh over of their reply and eventually limped to 193 all out in 45 overs as India’s bowlers dominated.

India will meet Australia in a Sydney semi-final on March 26.

India comes in as favorites on the back of 11 successive World Cup victories, a run that stretches back to their success on home soil four years ago. The victory was MS Dhoni’s 100th one-day international win as captain

and only Australia’s Ricky Ponting (165) and Allan Border (107) have won more.

Their six-match winning streak in this competition has come after a horrible tour of Australia, where they failed to win any of their 10 games across all formats.

But the resurgence in a limited-overs tournament is typical of MS Dhoni’s team, who not only hold the World Cup, but also the Champions Trophy and won the 2007 World Twenty20.

India made the last four by outclassing a Bangladesh team that eliminated England on their way to a first World Cup quarter-final.

Meanwhile, Australia withstood a pulsating spell of fast bowling from Pakistan’s Wahab Riaz to set up a meeting with India in the World Cup semi-finals.

Australia’s hopes of chasing 214 looked in peril when Riaz removed David Warner and Michael Clarke to leave them 59-3.

But Steve Smith countered with a measured 65 and Shane Watson capitalised on a dropped catch to steer Australia home with an unbeaten 64.

Earlier, Josh Hazlewood took 4-35 as Pakistan slid from 97-2 to 213 all out.

Australia’s victory keeps them on course for a fifth World Cup victory and sets up a chance to avenge their 2011 quarter-final defeat by India in Sydney next week.

For a short period, however, their progress was in serious doubt as Riaz rattled their top order with a hostile spell of leftarm fast bowling that had Kevin Pietersen and Allan Border purring in the Test Match Special commentary box.

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India voted favourites to win global cricket tournament

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T

eam India will reclaim the ‘World Champions’ title, according to a recently concluded online survey by leading mobile browser UC Browser, India’s number one mobile browser with over 40% market share by the end of 2014 as per StatCounter. The findings, based on over 10,000 responses from across the country, reveal that India’s back-to-back wins have improved the scenario with close to 74% respondents favouring India as champions. Australia remains the second most favourite team with 55% participants saying India versus Australia will make the best encounter for the final. In an interesting revelation, the poll showed that over 27% people are tuning into the matches on their mobile phones and through cricket apps. ​44% of the people who voted said Virat Kohli will be the top scorer for the tournament with the opening game century against Pakistan setting the right tone. AB de Villiers and Chris Gayle come in at a close second. Bowling remains a worry with 73% respondents saying Indian bowling attack is weaker than before. Ireland continues to enthral fans with its performance with majority of participants saying the team can pull off more upsets as it remains in quarterfinal contention.

Commenting on the survey findings, Kenny Ye, Managing Director, UCWeb India says, “During the ongoing cricket tournament, UC Browser has provided comprehensive content and services via in-app feature UC Cricket, allowing millions of enthusiastic cricket fans to quickly and conveniently access the most complete and upto-date cricket information including live scores, text broadcast, stats, photos, videos, schedules and more.

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FOOD

Saturday - March 21, 2015

Ingredients : • For the Rasgullas : • 1 tsp maida for dusting • For the Chenna : • 1 litre cow’s milk • ½ tsp citric acid • For the Sugar Syrup : • 5 cups sugar • ½ cup milk • Other Ingredients : • 2 tsp maida Method : For the Chenna : • Melt the citric acid in ½ cup of water and keep aside.

• Keep the milk to boil in a pan, and keep on stirring continuously.

• Take out from the fire and mix for at least 5 to 7 minutes till the milk is slightly cool.

• Put the citric acid solution and stir the milk gently.

• The milk will curdle and they whey will separate. The whey has to be clear thus indicating the milk has completely curdled.

• Keep it to rest for 3 to 4 minutes.

• Strain out all the whey using a clean damp muslin cloth.

• Fold all the 4 sides of the muslin cloth and twist it gently so that all the whey that is the milk solids gets evenly drained out.

• Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.

• Keep the chenna on a clean plate and knead gently so that it is free of lumps and take care not to apply too much.

Rasgullas

Pressure while kneading the chenna.

• It is advisable to use this almost immediately.

For The Rasgullas : • Divide the chenna into 16 equals parts and roll each part into a ball.

• Take care to see that the there are no cracks on the surface.

• Dust the back of a thali lightly with the flour and keep the rolled chenna balls on it.

For the Sugar Syrup : • Mix the sugar and milk with 3 cups of water in a large pan approx. 200 mm.

(8”) in diameter and 150 mm (6”) in height and heat while stirring continuously till the sugar dissolves.

• When the syrup starts boiling, the impurities in the sugar will begin to float on the surface, forming a grey layer.

• Heat over a medium flame to make the

grey layer to float.

• Do not stir at this point as the layer will break and it will not clarify the syrup.

• After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle.

• Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.

• Keep on boiling the syrup over a medium flame for 10 minutes and then gently take out the grey layer using a slotted spoon.

• Keep the syrup to boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle.

• Remove all the remaining impurities from the syrup, again using a slotted spoon.

• Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

How to Proceed : • Combine 2 tsp of the maida with ¾ cup of water to make a flour solution.

Keep aside.

• Heat the sugar syrup in a deep pan over a high flame and boil vigorously.

• When it boils, sprinkle half the flour solution in the sugar syrup and then put the chenna balls by upturning the plate on which they are kept.

• When the flour solution is added, a frothy layer is formed on the surface of the syrup.

• If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.

• After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup.

• Make sure that the syrup froths all the time while cooking the rasgullas.

• Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.

• Check if the rasgullas are cooked. To check that the rasgullas are cooked, drop a rasgulla in a pan of cold water.

If it sinks to the bottom, it is cooked.

• Take out from the fire.

• Shift the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.

• Cool and chill for at least 3 to 4 hours before serving.

Saturday - March 21, 2015

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Saturday - March 21, 2015

OPEN HOUSE SUNDAY 2-5