lifehackerinternational
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This 3-Ingredient Vegan Pasta Sauce Is My New Favourite
I don’t know if it’s an east coast Italian thing, a Calabrian thing, or what, but my boyfriend’s Italian family is not into butter as a cooking fat. They are an olive oil family, a fact I learned when I made the man a spaghetti dinner with Marcella Hazan’s three-ingredient tomato sauce with butter and…
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Add Fresh Corn to Your Pancakes Before It’s Too Late
This summer did not go how I wanted it to go. A broken fridge (and oppressive summer heat) makes it hard to keep fresh produce in the house, and travelling (and even more oppressive summer heat) makes it hard to keep the garden in good shape. All of this resulted in me eating far less…
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The Best Workouts to Do When It’s Hot Out
Working out in the heat can be miserable — which is why you already know to do outdoor exercise in the early morning or late evening, stay hydrated, and all that other good stuff. But what if you have the safety angle covered and you’re willing to brave the heat? Here are our top picks…
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Turn Watermelon Rinds Into a Fancy Cocktail Cordial
The question “What do I do with these watermelon rinds?” was answered long ago, and you probably already know the answer, especially if you’re from the South. Watermelon rinds become watermelon pickles, and the crisp, kind of flavourless scrap is rendered soft, tangy, and (often) a little spicy. But pickles aren’t the only watermelon rind…