When I’m here I seem to spend the majority of my time driving: shopping, visiting family and friends and runnng errands.
I used to know my way around without thinking…. Now I actually have to read the road signs.
Why is the sign for a LEFT exit on the RIGHT side of the road – rather than above or on the left side?
I assumed, seeing the sign, (which was low to the ground, not high like a road sign should be) that it marked the exit (which it did), got in the right lane to exit, then got close enough to read the sign and had to cross six lanes in order to exit.
This makes sense to whom?
Why are street signs on the far side, rather than the near side of the street?
I came to an intersection that had 6 roads coming in from all directions, making the distance from where I stopped to where the crossroad was about 8 lanes away. The street sign was relatively small and on the far side. I didn’t get close enough to read it until the light changed and I was in the intersection…. In the wrong lane to turn, of course.
For the record, I am not driving around half-blind. I just had an eye exam and my vision, including distance, is perfectly fine.
There seems to be no warning for exits, no street signs that are easily visible, and a lot of freeway intersections / ramps that resemble a bowl of spaghetti.
It’s not a problem for the people who live here…. They know!
It wasn’t a problem for me when I lived here…. I knew!
This is not a tourist-friendly town.
I want a GPS.
Can you all ship one to me along with my Kindle?
I have to make one more statement regarding health care:
The book, “The Healing of America” addresses the fact that the health care in most European countries is not ‘socialized medicine’ although some countries (Britain, Spain, Italy) come close to it.
The health care in France (and Germany, the Netherlands, Switzerland and Japan) offers Universal Health Care using private providers and private insurance with the government exercising varying degrees of regulatory control. The US is more socialized with Medicare and the Veteran’s plans.
Think on that…..
And then think about pizza….
I prefer to use paper-thin sliced tomatoes rather than traditional pizza sauce. If you’d prefer sauce, 8oz (250gr) should cover nicely. We get wonderful salami, but pepperoni, chorizo, or other sliced, spicy sausage would be equally delicious.
2/3 cup warm water, 105 – 115F, hotter will kill the yeast
1 pkg (2 tsp) active dry yeast fast acting if you can get it
1/2 tsp sugar – you need this to ‘feed’ the yeast
1/2 tsp salt – you need this to ‘control’ the yeast
1 tbs olive oil
2 cups flour
Dissolve yeast and sugar in warm water and let sit a few minutes to ‘proof’ – start to look foamy to prove that the yeast is still alive.
If you have a mixer with a dough hook put the yeast and all remaining ingredients in mixer bowl. Blend with dough hook attachment until well mixed then kneed for an additional 3 minutes. Cover bowl with cling film or a dishtowel and put in a warm place to rise, (75F, 24C) if possible.
If making by hand put yeast in large bowl along with all of the rest of the ingredients minus 1/2 cup flour. Stir to combine. Put remaining flour on work surface, add dough and kneed until smooth and elastic – about 10 minutes. As remaining flour is incorporated dough will become less sticky. Put dough in a bowl, cover with cling film or a dishtowel and put in a warm place to rise, (75F, 24C) if possible.
After dough has doubled in size, about 30 minutes, punch down. Lightly butter a pizza pan or large baking sheet. Roll dough out with a rolling pin as best you can. Then put on pan and stretch it to fit, patting it out with your fingers. If it keeps springing back wait a few minutes. Try not to put any holes in the crust. You are now ready to assemble.
1/2 green bell pepper
1 tbs olive oil
1 tsp chili powder
2 tsp dried oregano use fresh oregano if you have it
2 cloves garlic
3 – 5 tomatoes
8 – 10 slices good salami mine are about 3″ in diameter (7.5 cm)
1/2 cup sliced green or black olives
1/2 – 3/4 cup shredded Emmenthal or other ‘Swiss’ cheese
1/4 cup grated Parmesan
Finely chop onion, pepper and garlic. Heat olive oil in medium nonstick skillet. Add chili powder and sauté 1 minute. Add onion, pepper, garlic, oregano and sauté until tender. Slice tomatoes as thinly as you can – you should get 5 – 8 slices from each one, depending on how big they are. If I have big, beefsteak tomatoes I’ll only use 3 tomatoes. Cut salami into quarters. Slice olives if needed. Tear oregano leaves off the stems if using fresh. Grate Parmesan. To assemble pizza: On just-finished crust or your purchased crust: Spread onion/pepper mixture evenly over crust. Lay thinly sliced tomatoes evenly over crust – they should be touching and cover the entire crust. Lay salami slices over tomatoes. Bake at 450F (225C) for 15 – 20 minutes, until crust is just starting to color. Remove from oven and sprinkle fresh oregano, olives and cheeses evenly over top. Return to oven and bake an additional 5 – 10 minutes or until crust is brown and cheese bubbling. Remove from oven, slice and serve.
One last thing about driving…. I had someone (male) go into a closing lane on my right to pass me; ending up driving on the shoulder. The lane to my left, often known as the ‘passing lane’, was empty.
My ds said it was to express his displeasure at me driving ‘only’ at the speed limit. That could have been true – had I been driving at the speed limit and not 10 miles over in order to keep up with traffic….