Did you know 4,965 people died in 2020 from large truck crashes? When you’re around big trucks, paying extra attention is vital. Due to the size of the vehicle, large trucks have limitations that can put other drivers on the road in danger. Here are three tips for sharing the road with a big truck. STAY OUT OF THEIR BLIND SPOTS. Big trucks have four main blind spots: directly in front and behind their truck and on both sides of the vehicle. The way to determine if a truck driver sees you is if you can see the truck’s side mirrors. Additionally, be extra cautious when merging near a big truck — you may be in their blind spot. DON’T CUT TOO CLOSE. If you switch lanes and are directly in front of a large truck, you’re most likely in their blind spot. They can’t see you when you’re that close to them. If you touch your brakes, the truck driver may not have enough time to slow down to avoid a crash. WATCH FOR WIDE TURNS. Because of the massive size of big trucks and their trailers, they need more time and room to maneuver. A truck may need to swing to the right to make room for a left turn. Therefore, don’t take a turn simultaneously with a big truck. You will most likely be in their blind spot if you try to do so. Trucking accidents are more deadly than regular vehicle accidents. Therefore, leaving lots of room while sharing the road with a big truck is best. If you or a loved one has been in a car or truck accident, please give us a call. Let us help you during this time and take some additional stress off your shoulders.
BE CAREFUL DRIVING AROUND BIG TRUCKS! Keep These 3 Tips in Mind
PUZZLE
Inspired by MarthaStewart.com Curried Steak With Scallion Rice and Peas
Ingredients
Directions
• 1 lb flank steak,
1. Season steak with salt and pepper. Brush with 1 tbsp curry paste, and let stand 10 minutes. 2. In a saucepan, combine rice, 1 3/4 cups water, 1 tbsp oil, and 3/4 tsp salt. Bring to a boil, then
room temperature
• Kosher salt and ground pepper • 3 tbsp massaman curry paste, divided • 1 1/4 cups white rice • 2 1/2 cups water, divided • 4 tbsp extra-virgin olive oil, divided • 1 bunch scallions, thinly sliced, white and light- green parts separated from dark-green tops • 8 oz sugar snap
stir, cover, and reduce heat to low. Simmer about 15 minutes before adding white and light-green scallions. Cover to steam.
3. Heat a large cast-iron skillet over medium-high heat. Swirl in 1 tbsp oil. Add the steak, flipping once; cook this for 7–9 minutes, then transfer to a carving board. 4. Reduce the skillet to medium heat, then add 1 tbsp oil and the remaining 2 tbsp curry paste. Cook this for 1 minute. Add 3/4 cup water and cook until reduced, about 30 seconds. Transfer to a bowl and cover. 5. Wipe skillet clean, then add remaining 1 tbsp oil. While stirring, add snap peas. Season with salt and cook this until crisp-tender, about 2–3 minutes. 6. Fluff rice before stirring in scallion tops. Slice steak against the grain, then serve with rice, peas, and curry sauce.
peas, trimmed and halved on the bias
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