Don’t Be That Driver
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Tips to Conquer New England Winters Every year, winter comes with fierce snowstorms that turn our roads into icy nightmares. While snow isn’t uncommon in New England, every year there are drivers who behave as if it’s their first time driving in the snow. Granted, some of these drivers may have recently moved from a warmer climate, while others may just feel uncomfortable driving in the snow no matter how many years go by. Whatever the reason, we have some tips to keep you safe while on the road this winter. Don’t Use Cruise Control Black ice is a big problem, and using cruise control could cause you to lose traction if you hit a slippery patch. This applies to summer rainstorms, too. Never use cruise control when the roads are slick. Keep Your Gas Tank Full Gas prices aren’t cheap, but, if possible, you should make room in your budget to keep your gas tank full in the wintertime. Not only will this reduce your odds of getting stranded due to an empty tank, but keeping your tank more than half full can prevent your fuel lines from freezing and stop condensation from watering down the gas. Stick to the Main Roads Your shortcut through that old neighborhood may shave five minutes off your commute in the summer, but in the winter, it’s wiser to stick to the main roads. Busier streets are more likely to be plowed and salted, especially early in the morning or right after snowfall. Keep an Emergency Car Kit Even the most experienced drivers can suffer from bad luck on the road, so it pays to be prepared. Be sure to keep an emergency kit with a flashlight, extra batteries, blankets, a first-aid kit, and road flares in your car just in case you find yourself in trouble. Check out the full list of items you want in your emergency kit at Almanac.com/ content/emergency-car-kit. Accidents happen no matter how careful you are. If you or a loved one are injured in a car accident, I’m sure you’ll have questions. Give us a call at 617.889.5000 and let us help guide you through this difficult time.
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Delicious Black Bean Soup Local Chef’s Corner From Shelly Demmon, Executive Chef, The Chelsea Station TheChelseaStation.com
INGREDIENTS • 2 30-ounce cans black beans • 1 tablespoon canola oil • 1/2 onion, chopped • 1/2 red pepper, chopped • 1 carrot, chopped • 1 stalk celery, chopped • 3 cloves garlic, whole • 1/2 tablespoons dry oregano
• 1/2 tablespoon cumin • 1/2 tablespoon paprika • 1/2 tablespoon red pepper flakes • 1/2 can diced tomatoes • 1 can water (use an empty black bean can) • Salt and pepper to taste
INSTRUCTIONS 1. Drain black beans and rinse. 2. Heat oil and sauté onion, red pepper, carrot, celery, and garlic in a large pot. 3. Mix in oregano, cumin, paprika, and red pepper flakes; sauté for 30 seconds. 4. Add beans, tomatoes, and water; simmer for 30 minutes. 5. Remove from heat, then purée and add salt and pepper to taste. 6. Label and date for storage.
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