TO OBSERVE THIS FOURTH OF JULY FIREWORKS SAFETY TIPS
Fourth of July celebrations are back on for this year. If you missed the Chamber of Commerce’s waterfront fireworks show on the Fourth, or if you’re just eager to set off your own fireworks, it’s important to remember just how dangerous these explosives can be. It’s also important to know the state and local laws regulating fireworks and which are legal to use and which aren’t. Over 12,000 people in 2017 required medical attention for fireworks-related injuries. Sadly, children or young adults sustained half of these injuries. That leads up to our first safety tip: Closely supervise older children while handling fireworks and don’t let young children play with them. This includes sparklers, which caused injuries in more than 25% of emergency room visits associated with fireworks incidents. Additionally, they caused half of the total injuries for children age 5 or younger.
for at-home use. Read and follow instructions for all fireworks and don’t use fireworks while impaired. Simply put: Fireworks and drinking don’t mix. Finally, just as you should take precautions to avoid personal injury, take precautions to avoid starting a fire. Fireworks cause over 18,000 fires each year, which have led to structure, vehicle, and landscape damage. It’s a good idea to soak spent or unused fireworks in water before discarding them and to keep a bucket of water close in case you need to extinguish fireworks that do spark a fire. For more information on Oregon’s firework laws, visit Oregon.gov/osp/programs/sfm/Pages/Fireworks.aspx. Have fun and stay safe this summer.
Another important safety tip: Don’t use professional-grade (illegal in Oregon) or homemade fireworks. Only purchase and set off fireworks sold legally and made
PUZZLE
Mexican Corn Salad Inspired by JoCooks.com
Don’t let the long ingredient list scare you. This summer salad celebrates in‑season veggies and herbs and comes together quickly. Ingredients Directions
• 4 cups of fresh corn, cut from 5 cobs • 1 tbsp olive oil • 1/2 red bell pepper, chopped • 1/2 red onion, diced • 6 green onions, chopped • 1 jalapeno, diced • 1/2 avocado, cubed • 1/4 cup fresh-squeezed lime juice
1. In a cast-iron skillet over medium-high heat, add oil and corn. Cook, stirring occasionally, for 3–5 minutes or until corn starts to char. 2. Add the corn to a large bowl and let cool for 5 minutes, then add the remaining
• 1/2 tsp ground cumin • 1/2 tsp smoked paprika • Salt and pepper, to taste
ingredients and stir together until well combined. Taste and adjust seasoning.
• 2 tbsp sour cream • 2 tbsp mayonnaise • 1/2 cup fresh cilantro, chopped • 1/2 cup cotija or feta cheese, crumbled
3. The salad pairs well with grilled entrees and can be refrigerated in an airtight container for up to 4 days.
The Di Bartolomeo Law Office, P.C. 1139 Exchange Street | Astoria, Oregon | 503-325-8600 | www.JoeDiBartolomeo.com
| 3
Made with FlippingBook Digital Proposal Creator