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Ceviche is another classic summer food, and this version from @crystalkcultivate is so easy anyone can make it in minutes. All you need is chopped shrimp, fresh lemon, tomatoes, cucumbers, onion, cilantro, salt, and jar to let it marinate in for 30 minutes.

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Not a bad sauce, and a nice texture, but Lucini tastes a bit raw, like it wasn't cooked long enough, and it could use a little salt. If you like eating tomatoes right out of the garden, this might be for you. There's also a fairly noticeable carrot flavor — not bad, necessarily.

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Chewed leaves are likely the handiwork of slugs, nocturnal creatures that especially love wet weather. These slimy creatures, from a couple of inches to half a foot or more in length, are basically snails without shells. Besides leaving ragged leaves, slugs make their nocturnal presence known the morning after by the shiny trails they leave behind.

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Eggs might be a breakfast staple, but with this vegan omelet recipe from TikTok user @getwasteed, they don’t have to be. This recipe relies on tofu, non-dairy milk, chickpea flour, tapioca starch, black salt, ground turmeric, black pepper, and kosher salt to get the same eggy texture and flavor as a standard omelet.

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A quick flatbread recipe is perfect for weekday lunches and dinners, and this versatile recipe from @justine_snacks can be served with just about anything. The recipe comes together in minutes and requires yogurt, flour, salt, sugar, and baking powder.

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The best approach to ice is holistic. Use a combination of materials that takes into consideration both the traffic and the plants. If you sprinkle a preventive dusting on the ground before ice forms, you'll need less salt for shoe and tire traction.

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Using less salt can help; highway studies have found that, in de-icing roads, salt was effective in smaller amounts if sprayed as a brine rather than spread as crystals. Maybe it's time to get out that garden sprayer again.

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Alternative salts — those other than sodium chloride — are another possibility. Calcium chloride is a frequently used alternative that, besides being less damaging to plants and soils than sodium chloride, also melts ice faster and is effective at temperatures well below zero degrees Fahrenheit. Sodium chloride, in contrast, loses some of its effectiveness at temperatures above 10 degrees Fahrenheit.

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Although it takes a little more time, baking potatoes gives them a crisp exterior that elevates the skin rather than tossing this vitamin-loaded shell into the garbage can. 

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