Tips for Keeping Your Kids Safe
With school right around the corner, there are a lot of questions and concerns going through any parent’s head, including “How many binders does one kid need?” or “How many of these pens or markers should I get for them?” But you might also be wondering how to make sure your children stay safe on their way to school. Here are just a couple tips you can go over with your children. Rehearse the Route If your children are walking to and from school, this will help them remember the route. Before the school year starts, take them for a few walks, using the route they’re going to take to school. This helps them familiarize themselves with it, and while they walk, they can take note of route markers like specific houses, crosswalks, or any major buildings. Drop Off Carefully Every school has varying drop-off procedures, and if you don’t know them beforehand, it can make the experience a dangerous and stressful hassle. Make sure to find the procedures before the school year starts and go over them with your kids. Every school should have proper drop-off information available on a website or at the school. While you should make sure everyone knows what to do when you drop them off, there are a few rules that apply to every school zone. •Do not double park. This hinders the visibility of other cars and children for everyone in the drop-off zone. • Avoid picking up or dropping off your kids across the street from the school — the closer, the better. • Carpooling is always a great way to decrease the number of cars dropping off at the school and reduce the risk of an accident or a child getting hit by a car.
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Corn is plentiful during the summer months, and this easy-to-make salsa is sure to be a hit at your next get-together.
If you want to learn more about what you can do to keep your kids safe during the school year, you can visit the National Safety Council’s website at www.NSC.org.
Ingredients:
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2 medium ears of corn, shucked
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1/4 bunch cilantro leaves, sliced
1 jalapeño or Fresno chile, seeded and thinly sliced
Juice of 1 lime
Kosher salt, to taste
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1/2 red onion, diced
1 large tomato, cored, seeded, and finely chopped
Directions:
1. Heat a cast-iron skillet to high. Char corn, turning occasionally, for 10–14 minutes until kernels begin to blacken in spots. 2. Using a sharp knife, remove corn kernels from cobs and transfer to a large mixing bowl. 3. With a wooden spoon or potato masher, gently crush corn to release starch and juices.
4. Add jalapeño, onion, tomato, and cilantro. Mix to combine. 5. Top with lime juice and season with salt. 6. Serve alongside your favorite tortilla chips.
Inspired by Food &Wine magazine.
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