Make Pickle Salt With Dill Stems and Vinegar

People seek out dill for its feathery, fragrant leaves, while the crunchy stems are largely ignored. They don’t have as much flavor as their leafy counterparts but, when pulverized and mixed with salt, you get a green, vegetal, pleasantly dill-scented salt. Combine that with a little powdered vinegar (sodium acetate),…

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Author: Claire Lower on Skillet, shared by Claire Lower to Lifehacker

Should I Get Out Of My Lease Early To Take Advantage Of Slow Car Sales?

As Jalopnik’s resident car buying expert and professional car shopper, I get emails. Lots of emails. I’ve decided to pick a few questions and try to help out. This week we are discussing exiting a lease early to jump on slow car sales, relying on computers for scheduled maintenance, and whether it’s better to buy or…

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Author: Tom McParland on Jalopnik, shared by Virginia K. Smith to Lifehacker

Crispy tofu: the pantry staple for the responsible irresponsible person

It’s embarrassing how often that I, a food writer, forget about the entire concept of dinner. At least once a week I’ll be completely blindsided by this around 6 PM, realizing that I not only need to cook but also figure out what in the hell I can even cook in the first place. There’s not enough time to thaw out any…

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Author: Allison Robicelli on The Takeout, shared by Virginia K. Smith to Lifehacker

October Is for Interval Workouts

It’s time to kick up the cardio a notch and do some intervals this October! (Intervaltober? HIITober? Okay, never mind.) There are lots of ways to do intervals, and they don’t all have to feel like you’re dying, so let’s explore the possibilities.

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Author: Beth Skwarecki on Vitals, shared by Beth Skwarecki to Lifehacker