Let’s take a moment to consider the simple skill of making a safe U-turn. U-turns are a practical part of driving that should be taught and practiced: when a driver misses a destination or takes the wrong road, a controlled 180-degree turn at a safer point can return them to the correct route without endangering others.
Too often I see drivers ignore this obvious option. Instead of using a safe turn or continuing to a proper place to reverse direction, people weave across multiple lanes to get into a missed turn lane or try dangerous improvisations. For example, I recently watched a driver put their car in reverse on a busy interstate and back up more than 500 feet to reach the previous intersection. A proper U-turn at the nearest signalized intersection—just 200 feet ahead when they first started reversing—would have been far safer. That intersection had traffic lights to control movement; the risky reverse maneuver did not.
U-turns are a basic corrective option, yet I see reckless alternatives every day on my commute. If drivers took a moment to think ahead instead of looking at their phones, they would realize how often a U-turn is the sensible choice. It reduces conflict with other vehicles, prevents sudden lane changes and last-minute turns, and generally keeps traffic flowing more predictably.
Safe U-turns require a bit of planning and attention: know local laws and signage, check for oncoming traffic and pedestrians, signal clearly, and use designated medians or intersections when available. If there isn’t a legal place to turn, continue to the next safe opportunity rather than forcing a risky maneuver. Teaching and reinforcing these habits can significantly lower the chances of collisions and confusion on the road.
Italian Hoagie Salad
from Food Network Magazine Jan/Feb 2012
Ingredients
- 3 cups bread cubes
- 2 tablespoons extra-virgin olive oil
- 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar
- 3/4 cup fresh basil leaves, torn
- 1/2 cup sliced pitted olives (black and green)
- 1/2 cup chopped jarred Peppadew peppers
- 1 large head romaine lettuce, shredded
- 2 oz sliced mortadella, cut into thin strips
- 2 oz sliced prosciutto, cut into thin strips
- 1 oz sliced capicola, cut into thin strips
- 1 oz sliced Genoa salami or hot soppressata, cut into thin strips
- 1 2-oz piece aged provolone, shaved with a vegetable peeler
Preparation:
Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil. Toss the bread cubes with 1 tablespoon of olive oil and spread them in a single layer on the prepared sheet. Bake 8–10 minutes, tossing occasionally, until golden and crisp. Remove and set aside to cool.
In a large bowl, combine the drained and chopped giardiniera, basil, olives, Peppadew peppers, shredded romaine, the sliced deli meats and the shaved provolone. Sprinkle the remaining 1 tablespoon of olive oil over the salad and add 2 tablespoons of the giardiniera brine. Toss gently and let the salad rest for about 20 minutes so the flavors can meld.
Just before serving, add the toasted bread cubes and toss again to combine. Adjust seasoning if needed. This salad is versatile—use whatever deli meats and cheeses are available or preferred; substitutions work well.