Why Our Roads Have Posted Speed Limits
The first speed limit was introduced in the United Kingdom in 1861, and the first posted limit was 10 miles per hour. By 1903, that limit had been raised to 20 mph. In the U.S., the first speed limit went into effect in 1901, with a limit of 12 mph in cities and 15 mph in the country.
Texas has a stretch of highway where the speed limit is 85 mph. There are highways dotting the country with the same speed limit. At one point in time, Montana had select roads with no speed limit at all! In Germany, you can still find certain stretches of the autobahn with no posted speed limit. You can go as fast as you want or as fast as your car will go. But the autobahn has very strict etiquette. Break the rules and you can end up with a huge fine. One of those rules: Slower traffic must keep right — no exceptions. In most cases, that same etiquette is true of American roads, but a lot of people don’t abide by the rules. More states are actually passing legislation requiring slower traffic to remain in the right lane except to pass. This has been true for many Texas highways for a number of years. Like the posted speed limit, the idea is to keep more motorists safe while keeping traffic flowing.
Speed limits were introduced as a way to reduce the number of accidents and bring order to a potentially chaotic situation. As more automobiles hit the road, it became clear that speed limits were a necessity. They’re not just there for the safety of people in cars on the road, but also for people who may be pulled over to the side or pedestrians who are walking. These limits give drivers time to adjust to situations that arise suddenly on the road.
Braised Chicken & Spring Vegetables
This simple and delicious one-pot recipe is perfect for a weeknight. It only requires about 15 minutes of hands-on work, but will taste like you spent all day building flavors. It’s a hearty comfort food that’s sure to delight eaters of all ages.
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1 tablespoon olive oil
1 tablespoon sugar
8 small bone-in chicken thighs 1 cup low-sodium chicken broth
2 tablespoons fresh chives, chopped
12 radishes, halved
Salt and pepper
4 large carrots, cut into sticks
1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. 2. Season the chicken with salt and pepper. Brown in pan for 6 to 7 minutes per side. 3. Remove chicken from pan and scrape off excess fat. Add broth and stir in radishes, carrots, and sugar. 4. Return chicken to pan, placing on top of vegetables. Gently simmer with lid on pan for 15 to 20 minutes. Finish with chives.
Recipe inspired by Real Simple
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