4 Ways to Stay Out of Harm’s Way Thanksgiving week is one of the busiest travel times of the year. Millions of people hit the roads to see family, attend gatherings, and kick off the holiday season. Unfortunately, it’s also one of the most dangerous times to drive. According to the National Highway Traffic Safety Administration, crash rates consistently spike around Thanksgiving. Why? These are the four common factors: • Fatigue: Long drives after work, late-night returns, and early morning departures mean more drowsy drivers on the road. • Alcohol: From “Friendsgiving” to family celebrations, alcohol- related crashes increase during the holiday season. • Congestion: High traffic volumes on highways and local roads create more opportunities for accidents. • Weather: In New England, Thanksgiving often brings cold rain, early snow, and slippery roads. What can you do to protect yourself and your loved ones? These simple precautions go a long way: 1. Plan ahead: Build in extra travel time so you’re not rushed. 2. Rest before long drives: A short nap is all it takes to reduce fatigue. 3. Stay sober: If you drink, don’t drive, and make sure your friends and family don’t either. 4. Prepare for the weather: Check forecasts, keep your car stocked with essentials, and drive slower in poor conditions. At Spada Law Group, we’ve seen firsthand how quickly holiday joy can turn into tragedy on the roads. Our wish for you this season is simple: Get where you’re going safely, enjoy your time with loved ones, and come home without incident. If you or someone you care about is injured in a crash, know we’re here to help. But more than anything, we hope you never need us this holiday season. Drive safely. TRAVELING THIS THANKSGIVING?
HERB-CRUSTED PRIME RIB
Not everyone loves turkey. In fact, when’s the last time you made it outside of Thanksgiving? This year, try something unforgettable: an herb‑crusted prime rib. INGREDIENTS • 1 large shallot, coarsely chopped • 6 garlic cloves, quartered • 3 tbsp minced fresh rosemary or 1 tsp dried rosemary • 2 tbsp minced fresh oregano or 2 tsp dried oregano • 2 tbsp minced fresh thyme or 2 tsp dried thyme • 2 tbsp minced fresh sage or 2 tsp rubbed sage • 2 tbsp olive oil • 3 tsp pepper • 1 tsp salt • 1 bone-in beef rib roast (4 lbs) For the sauce: • 1 1/2 cups reduced-sodium beef broth • 1 cup dry red wine • 1 tsp butter • 1/2 tsp salt DIRECTIONS 1. Preheat oven to 350 F. 2. Place first 6 ingredients in food processor. Pulse until finely chopped. 3. Add oil, pepper, and salt. Process until blended. 4. Rub over roast. Place on rack in large roasting pan. 5. Bake, uncovered, until meat reaches desired doneness, 1 3/4–2 1/4 hours. 6. Remove roast to serving platter and keep warm. Let stand 15 minutes before slicing. 7. While roast is cooking, in small saucepan, bring broth and wine to a boil. Cook until liquid is reduced to 1 cup. 8. Remove from heat. Stir in butter and salt. 9. Slice roast, then serve with sauce.
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