Two little tips for the day:
1. When peeling carrots or similarly shaped objects, peel the fat end first. It’s easier to grip the fat end, so do the skinny-end gripping while it still has the peel.
2. When cutting a pork loin, use the ends for roasts and the middle for butterfly chops or tenderloins or such. The ends have some rib meat, so they’re easier to use in roasts. The middle is just loin. This tip is from a friend who buys pork loin by the case and cuts it herself.