Safety Tips for Teens Starting Their Driving Journey N ew D river on the R oad ?
Every year, new teenage drivers get behind the wheel for the first time as they begin working toward obtaining their driver’s licenses. This is an exciting time for them, but it also comes with enhanced stress levels for the parents and other relatives involved. Think back to when you first started driving; I bet you can remember a few times when you went through a stop sign or got a little too close to the car in front of you, giving your parents quite the scare. Safety should always be at the forefront of our minds when driving. If you have kids or grandkids preparing to start driving, share the following tips with them to ensure they stay safe every time they hit the road.
BUCKLE UP EVERY TIME YOU DRIVE. It doesn’t matter if you’re driving down the street or across the state; buckle your seat belt every time you drive somewhere. Also, be sure that everyone else in the vehicle has their seat belt buckled. Make it a habit, and you’ll never pull out of your driveway unbuckled again. FOLLOW THE RULES OF THE ROAD. You might think you’re cool when you merge without using a turn signal or drive 15 mph over the speed limit, but you’re actually just putting your life and other lives at risk. Follow the speed limit, use your turn signal, and pay attention to traffic signs and lights.
STAY AWARE. Danger can strike in seconds while on the road, so you must stay alert. Check your mirrors and stay out of others’ blind spots when possible. MAKE SMART DECISIONS. Texting while driving has become so prevalent in our society that most don’t even give it a second glance when they see the driver next to them looking at their phone. Don’t follow this trend, as it’s incredibly dangerous. Taking your eyes off the road for a second could be the worst decision you ever make. Keep distractions at bay, including any passengers who want to take your focus away from the road!
TAKE A BREAK
O ne -P ot C hicken N oodle S oup
Inspired by TasteOfHome.com
INGREDIENTS • 2 1/2 lbs skinless, bone-in chicken thighs • 1 tsp salt • 1 tsp pepper • 2 tbsp olive oil • 1 large onion, chopped • 3 garlic cloves, minced • 10 cups chicken broth
• 4 celery ribs, chopped • 4 medium carrots, chopped • 2 bay leaves • 1 tsp dried thyme • 3 cups uncooked egg noodles (about 8 oz) • 1 tbsp chopped fresh parsley
DIRECTIONS 1. Season chicken with salt and pepper. In an 8-quart stockpot over medium-high heat, add oil and chicken and cook until golden brown, 3–4 minutes. Remove chicken and set aside.
2. Add onion to drippings; cook over medium-high heat for 4–5 minutes. Add garlic and cook for 1 minute. Add broth and bring to a boil. Return chicken to pot. Add celery, carrots, bay leaves, and thyme. Reduce heat and cover; simmer until chicken is tender, 25–30 minutes. 3. Turn off heat. Remove chicken to a plate. Add noodles and let stand, covered, until noodles are tender, 20–22 minutes. 4. Shred chicken meat into bite-size pieces, and return to pot. Stir in parsley and lemon juice, and discard bay leaves.
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