Salt Hands

Home cooks are championing the humble loaf heel and the two dry end slices most people throw away. The method: tear them by hand rather than cutting with a knife, then fry them in a dry skillet with oil, a smashed clove of garlic and salt for about six minutes until crisp and golden. The ragged torn edges, advocates say, are the whole point, and the kitchen fills with the smell of frying garlic bread.

A repair enthusiast reports prying off old cassette seals and successfully removing a broken bolt using left-handed drill bits. The bits, which have given mixed results on heavily salt-water-rusted boat parts in the past, worked perfectly this time, likely because the fastener was steel in steel. The account is being shared as a satisfying example of a tricky mechanical fix going right.

Ensign College, a Latter-day Saint-affiliated institution in Salt Lake City, has launched its inaugural vocational technology program, which the college says is designed to match industry needs while also fostering discipleship among students. A Deseret News report highlights how the program combines hands-on technical training with faith-based values, positioning the college as a bridge between workforce education and religious formation.

People are trying their hand at toum, the intensely garlicky Levantine sauce made from just garlic, oil, lemon juice and salt. A first-time maker praised its cloud-like texture when whipped with a stick blender, calling the result amazing. The simple ingredient list and dramatic emulsion are drawing fresh attention to the Middle Eastern condiment among home cooking fans.