Get Your Motor Runnin’ 4 Things to Do Before (and During) Every Motorcycle Ride M ay is National Bike Month, but it’s also Motorcycle Safety Awareness Month. And in Texas, people love their motorcycles. But as with any motor vehicle, safety can never be understated. This is especially true when you’re on the back of a mechanical beast, surrounded by other larger mechanical beasts. Here are four things every rider needs to do before they rev up and take off. Buy the right helmet. Look for the DOT (Department of Transportation) sticker on the helmet’s packaging. A DOT sticker or certification means the helmet meets required federal safety standards. The National Safety Council also recommends getting a full-coverage helmet. This gives riders more protection versus open-face helmets.
Never buy a used helmet. This applies to pretty much any safety helmet. This is because once the helmet has been involved in a collision, it cannot offer the same level of protection as it did when it was new.
When riding, ride defensively. Half of all motorcycle collisions happen at intersections. It’s often due to another driver not noticing the motorcycle or not paying attention to the situation. Keep a close eye on traffic as you enter the intersection. Be prepared to slow down and stop, even if you have complete right of way, in order to anticipate any potential moves other drivers may make. Make yourself as visible as possible. Drivers often miss motorcycles because they’re not as easy to spot as larger cars and trucks. Doing what you can to increase your visibility can help mitigate this. Use headlights during the day and night and wear bright or reflective clothing. While many motorcyclists prefer darker colors, the brighter you are, the more likely you will be seen, which reduces your chances of getting in a wreck.
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THAI MINCED PORK SALAD
INGREDIENTS
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5 tbsp uncooked Thai sticky rice
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Juice of 1–2 limes, to taste 4 small shallots, thinly sliced 4 green onions, thinly sliced Cilantro leaves, to taste
1 lb ground pork 1/2 tbsp chili flakes
1/8 tsp sugar
1/2 tbsp fish sauce
Mint leaves, to taste
DIRECT IONS
1. First, make toasted rice powder: In a frying pan over low heat, dry-roast the rice, stirring continuously until it turns golden brown and smells fragrant, about 15 minutes. 2. Let toasted rice cool, then grind into a coarse powder using a mortar and pestle, blender, or food processor. Set aside. 3. In a medium frying pan over medium-high heat, fry pork, breaking it into small pieces as you go, until fully cooked. 4. Remove from heat and add 1 heaping tbsp of toasted rice powder along with all other ingredients. Stir to combine. 5. Taste and adjust, adding more lime juice and herbs to suit your palate. Serve with rice. Inspired by EatingThaiFood.com
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