THE 3 WORST DRIVING HABITS ON AMERICAN ROADS TODAY
Texas roads aren’t always dangerous, but we’ve all seen those drivers who have a habit of disregarding the rules of the road and common courtesy. There are times when commuting in the Metroplex makes you want to pull your hair out. But there are bad drivers all over the country, and their habits can result in severe injury or death. Here are three examples of those habits, and you probably saw at least one on your commute today.
worse, they aren’t driving any faster than the rest of traffic, making it impossible for other drivers to pass and continue forward. Other drivers try to move things along by flashing their brights or honking, but that doesn’t always work. When drivers clog up the left lane, it slows the flow of traffic, increasing the risk of an accident.
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COASTING IN THE LEFT LANE
TAILGATING
Most drivers know the left lane works best when it’s used as a passing lane, but some drivers love to make this their personal lane, even at the risk of being pulled over. To make matters
This is one of the most dangerous acts a driver can do on the road. According to the National Highway Traffic Safety Administration, tailgating is the cause of about 23% of all rear-end collisions. The danger increases significantly if the driver is tailgating while intoxicated. Driving under the influence dulls reaction time, so if the driver in front brakes, it can easily lead to disaster.
CLOSING THE GAP
When trying to merge or make a turn, most of us use our turn signals. However, there are a select group of drivers who see turn signals as a threat — really! They see you want in, so they speed up to close the gap, making it dangerous to merge. To make things worse, you now have to slow down to merge. When you slow down, it means the person behind you has to slow, causing a ripple effect in traffic. This is how traffic jams are created — all because someone didn’t want to lose their precious spot in traffic.
Inspired by Food Network
APPLE CIDER CHICKEN AND BRUSSELS SPROUTS
INGREDIENTS
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1 lb Brussels sprouts, halved 2 gala apples, cut into wedges 1 red onion, cut into wedges
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4 boneless chicken breasts 1 tsp rosemary leaves, finely chopped 2 tbsp butter, divided 2/3 cup apple cider 1 tsp apple cider vinegar
2 sprigs rosemary
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2 tbsp extra-virgin olive oil Salt and pepper to taste
DIRECTIONS
1. Heat oven to 450 F. 2. On a baking sheet, toss Brussels sprouts, apples, onion, and rosemary sprigs in olive oil, salt, and pepper. 3. Roast vegetable and fruit mixture until tender, about 25–30 minutes, flipping halfway. 4. Season chicken with salt, pepper, and chopped rosemary. 5. In an ovenproof skillet, heat 1 tbsp butter. Add chicken and cook 6 minutes on one side. Flip and cook 2 more minutes. 6. Pour cider onto chicken. Roast in the oven for 12 minutes. Remove chicken from skillet and let it rest on cutting board. 7. Return skillet to stove on medium-high and simmer sauce until reduced by half. 8. Swirl remaining 1 tbsp of butter with vinegar, salt, and pepper. Slice chicken and divide among plates with roasted vegetables and serve.
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