Scariest Roads in the World!

Scariest Roads in the World!

1. Stelvio Pass Road - redefining switchbacks

Height - 2757 meters

Location - in the Italian Alps, near Bormio and Sulden, 75 km from Bolzano, close to Swiss border. (The road connects the Valtellina with the upper Adige valley and Merano)

Claim to fame - "the highest paved mountain pass in the Eastern Alps, and the second highest in the Alps, after the Col de l'Iseran (2770 m)"


(image credit: climbbybike.com )



This road might not be as risky as the deadly routes in Bolivia, but it is certainly breathtaking. The tour books advise that the toughest and most spectacular climbing is from the Prato side, Bormio side approach is more tame. With 48 hairpins, this road is regarded as one of the finest continuous hairpin routes in the Alps.


(image credit: Emiliano De Angeli)

The road itself is a marvel of engineering skill; the exhilarating serpentine sections ask to be driven by experienced motorists for their own sakes. All in all, this could be the most magnificent road pass in Europe.

"On the southern side the road worms its way up the immensely deep Braulio ravine, clinging from side to side and tunneling frequently, between towering rock walls, to the more open basin at the 4th Cantoniera, where the Umbrail Pass comes in from the left. From the junction to the summit is little more than a mile, the road winding more gently up 900 ft. of shaly slope, but still relatively viewless.

From the summit, where the famous Ortler view is suddenly revealed, the Trafoi windings lead down in face of superb views of peaks and glaciers to Trafoi, just below the tree line. The rest of the road, falling along the Trafoibach to the Adige levels in the main valley, is a pleasant descent with fine views ahead of the Zillertal (Austrian) peaks in the main Alpine chain."
-- Hugh Merrick, "The Great Motor Highways of the Alps", 1958


(image credit: Michiel)

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There are other spectacular hairpin-climb passes in the Alps. Brian Wilson has some good bike touring shots:

This one is Grimsel Pass near Gletsch, Switzerland. Furka pass is also visible in the upper left of the picture.





Coming down from Furka Pass:



Old road over Saint Gothard Pass, Switzerland - still open to the public.


(images credit: Brian Wilson)

Some will say that the hairpin road passes of Europe are quite safe to drive on. That may be so, but we think that the altitude, rockfall, snow and other unexpected road hazards (like inexperienced tourist drivers) make these routes "a little bit" more dangerous than your typical trip for groceries.

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Italian Alps are rife with exhilarating switchback roads. Here is one at Fraele, near Isolaccia in Lombardy.


(images credit: Emiliano De Angeli )

The Italian side of the Splugen Pass, with breathtaking vertical grades at every turn.


(image credit: Brian Wilson)

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Slovenian Mountain Roads are even narrower, and less maintained, but no less spectacular. Witness Mangrt Mountain Road, with Brian Wilson's friend trying to navigate through snow. The road is a dead end, but traveled for the sheer scenery:






(image credit: Brian Wilson)

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2. Fascinating Fjord Roads in Norway.

We all know that the steep walls of fjords command an awesome view, like the one below. But when living in small towns and villages in the fjord country, you will need to use a car to get some groceries. This would mean driving on vertigo-inducing roads, honing your driving skills to perfection.


Trollstigen - the Troll Ladder

Trolls did not have cars, so they built a ladder to climb this mountain... Hordes of tourists, however, brave the 9 percent incline in their family sedans - to see a beautiful waterfall and an awesome view from the top. This being Norway, the safety record is pretty good, so book your flight and visit this incredible place.





The intense set of hairpin turns featured here belongs to the ancient Trollstigen road in the heart of Romsdal County of Norway, in the Rauma region. The road is very narrow with very few possibilities for cars to pass each other. There are frequent rockfalls in the area, so there have been some upgrades made to the road in 2005.




(image credit: Andreas Misera)


(image credit: Ingrid)


(image credit: Lucio José Martínez González )

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Another Fjord Jewel - Lysebotn Road

This is probably the most fun you can have on four wheels, and then on your two legs checking out various hiking trails leading from the area. In fact, this just might be the most breathtaking place in Europe (on par with Swiss Interlaken area). It all starts with the narrow road up the fjord's steep walls:


(image credit: Stefan Jonsson)

This is the Lysebotn Road in Lysefjord, Norway - complete with 27 switchbacks and a 1.1 kilometer long tunnel at the bottom, also with three switchbacks inside. Let one driver tell the story (courtesy Stefan Jonsson):

"The first half of this road was nothing too special, but then... then came the fun part! The last 30 km (18 miles) to Lysebotn were the most fun I have ever driven! This part of the road was a true roller-coaster! It was narrow but with a perfect surface, and you just sat there on the bike with a big smile on your face as you pushed on for some really active driving. Not a straight part of the road as far as you could see. It was up and down and left and right all the time! The road ends with a 27 hairpin serpentine road taking you from 1000 meters (3280 ft) above sea level down to Lysebotn and the Lysefjord. At the end of the serpentine road you go through a tunnel that screws itself 340 degrees through the mountain and as you come out of it (slightly dizzy) you have Lysebotn in front of you. If you ride a motorcycle in Norway, then this road is something you simply can not afford to miss!"

Amen to that, brother. This is the view 900 meters down, once you get on top:


(image credit: Malte)

So it only make sense to continue further - and hike to the most spectacular piece of rock in the Universe - Prekestolen, or the Pulpit Rock.

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The Pulpit Rock Hike - if you fall, it's 1000 meters down

This place is indeed so spectacular, that we are going to write a special post about it. For now, just to give you a taste of some scenery - a few shots of people definitely having fun (not forgetting thousand-meter drops at every turn)


(image credit: Globosapiens)

After a steep hike up (300 meters elevation gain), which should take about 2 hours for an inexperienced hiker, you get to stand on the "world class" photography attraction, the pedestal of truly spiritual proportions.




(image credit: Gard Karlsen)

This stupendous trail will exceed your expectations for truly great hiking, if you don't slip on any boulders in some foolish jump for a picture. The fall is exactly one kilometer, almost enough time to grow wings.

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We finish with the two scenarios which might not have a happy ending. At least I'd be surprised if they do. (could they be contenders for a Darwin Award?)







The road shown here is the Guoliang Tunnel in Taihang mountains (China). It has been built by villagers themselves, which is an inspiring story in itself:

"Before 1972, the path chiseled into the rock used to be the only access linking
the village with the outside world. Then the villagers decided to dig a tunnel through the rocky cliff. Led by Shen Mingxin, head of the village, they sold goats and herbs to buy hammers and steel tools. Thirteen strong villagers began the project. It took them five years to finish the 1,200-metre-long tunnel which is about 5 meters high and 4 meters wide. Some of the villagers even gave their lives to it. On May 1, 1977, the tunnel was opened to traffic."






The wall of the tunnel is uneven and there are more than 30 "windows" of
different sizes and shapes. Some windows are round and some are square, and they range from dozens of metres long to standard-window-size. It is frightening to look down from the windows, where strange rocks hanging form the sheer cliff above and a seemingly bottomless pit lying below. A village, opposite the tunnel, appears to hang on the precipice.





Source: Link
(this blog possibly first solved the mystery on the location of some popular photos). Also more photos are here

Taroko Gorge Road in Taiwan (Chungheng)

Another one of quite unforgiving roads, consisting of tunnels carved in the mountain rock. More pictures here





Pasubio (Vicenza), Northern Italy

This is an ancient road, converted to a hiking trail. Mountain bikers love it for the spectacular views, cool tunnels and hair-raising precipices... Some cars (presumably small italian kind) climb the hairpins to service the guesthouse built there.

















The buses and heavy trucks navigate this road, as this is the only route available in the area. Buses crowded with locals go in any weather, and try to beat the incoming traffic to the curves. It does not help that the fog and vapors rise up from the heavily vegetated valley below, resulting in almost constant fogs and limited visibility. Plus the tropical downpours cause parts of the road to slide down the mountain.







Apparently some companies make business on the road's dubious fame by selling the extreme bike tours down that road. "Gravity Assisted Mountain Biking" is one of them. (you can read one such biker's account here.) If you are nuts enough to consider it, please be advised that you will be only adding to the road hazards, as it's hard to spot a cyclist on the road's hairpin curves, and your shrieks (as you fall down the abyss) will disturb the peace and quiet of the villagers nearby.










(photos source)


2. Russian Siberian Road to Yakutsk
(click to enlarge any image)

This is the official federal-government highway to Yakutsk, and it is also the only one to get there. As there are no other roads, the intrepid motorists are doomed to wallow in this dirt, or wait in week-long 100 km car line-ups (they say women even gave birth there while waiting). This can turn into a major humanitarian disaster during rainy spells, when the usual clay covering of the road turns into impassable mud blanket, swallowing trucks and tractors alike. In the meantime the city has to partly airlift food products.

Summer Express: 101 Simple Meals Ready in 10 Minutes or Less

By MARK BITTMAN

The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it's too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I'm not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes; rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won't heat you out of the house.

1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.

2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.

3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.

4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.

5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.

6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.

7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.

8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.

9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.

10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.

11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.

12 Boil a lobster. Serve with lemon or melted butter.

13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.

14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.

15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.

16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.

17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.

18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.

19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.

20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.

21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.

22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.

23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.

24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.

25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.

26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.

27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.

28 New Joe's Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.

29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.

30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.

31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.

32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.

33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.

34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.

35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.

36 Fried egg "saltimbocca": Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.

37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.

38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.

39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón and chopped Spanish chorizo. Heat through.

41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.

42 Season boneless lamb steaks cut from the leg with sweet curry powder. Sear on both sides. Serve over greens, with lemon wedges.

43 Migas, with egg: Sauté chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.

44 Migas, without egg: Sauté chopped stale bread with chopped Spanish chorizo, plenty of garlic and lots of olive oil. Finish with chopped parsley.

45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.

46 Broil a few slices prosciutto until crisp; crumble and toss with parsley, Parmesan, olive oil and pasta.

47 Not exactly banh mi, but... Make sandwiches on crisp bread with liverwurst, ham, sliced half-sours, shredded carrots, cilantro sprigs and Vietnamese chili-garlic paste.

48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.

49 Sprinkle sole fillets with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs; cook in hot olive oil about three minutes a side. Serve with lemon wedges.

50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear; toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.

51 Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.

52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.

53 Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.

54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.

55 Dredge skate or flounder in flour and brown quickly in butter or oil. Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice or a little vinegar.

56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.

57 Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.

58 Cook chicken livers in butter or oil with garlic; do not overcook. Finish with parsley, lemon juice and coarse salt; serve over toast.

59 Brown bratwursts with cut-up apples. Serve with coleslaw.

60 Peel and thinly slice raw beets; cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.

61 Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter and lots of horseradish.

62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.

63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.

64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.

65 Sauté squid rings and tentacles in olive oil with salt and pepper and garlic; add chopped tomatoes. Cook until the tomatoes break down. Serve over pasta.

66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes; remove. To skillet, add a splash of water, sake, a little sugar and soy sauce; when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at room temperature.

67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.

68 Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.

69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.

70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with a chopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.

71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown in butter in a skillet for two minutes a side. Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.

72 World's leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.

73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.

74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.

75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.

76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.

77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.

78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress or arugula, with lemon, pepper and salt.

79 Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.

80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.

81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.

82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with olive oil or pasta cooking water as needed.

83 Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.

84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.

85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.

86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.

87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.

88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.

89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.

90 Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken; heat peanut oil in a skillet, add meat and stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad.

91 Dredge calf's liver in flour. Sear in olive oil or butter or a combination until crisp on both sides, adding salt and pepper as it cooks; it should be medium-rare. Garnish with parsley and lemon juice.

92 Rub not-too-thick pork or lamb chops with olive oil; sprinkle with salt and pepper plus sage or thyme. Broil about three minutes a side and drizzle with good balsamic vinegar.

93 Cut up Italian sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.

94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.

95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.

96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.

97 So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.

98 Rub flank steak or chuck with curry or chili powder before broiling or grilling, then slice thin across the grain.

99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.

100 Cook red lentils in water with a little cumin and chopped bacon until soft. Top with poached or six-minute eggs (run under cold water until cool before peeling) and a little sherry vinegar.

101 Hot dogs on buns — with beans!

How To Avoid a Hang Over

Hangover Prevention and Remedies

Ways to prevent and somewhat help alleviate hangovers due to excessive drinking.

Before Drinking: One easy way to feel less the effects of alcohol is to eat a 2 small or one medium bag of potato chips an hour or so before drinking alcohol. An alternate method is to eat a sandwich (possibly baguette or ciabatta) made with lots of salami and butter (yes, I do realize the taste would be awful, but hey it helps; at the max you can eat one salami sandwich and one with just butter). This way the bread/potato chips will absorb some of the alcohol before it has the chance to get absorbed into your blood stream. A good way to prevent getting wasted right away is to always drink the same thing, don't mix alcohols, and if you order/make cocktails make sure to at least drink the same kind. Different alcohols consumed in the same time lapse will cause weariness quicker, splitting headaches and cause major hangovers, and, if you are a woman taking oral contraceptives, and you took your pill 4 hours earlier you are no longer protected (if you regurgitate that is, so be careful with that too). Another remedy, used primarily by Native Americans was to eat raw almonds before drinking any alcoholic beverage to reduce the chance of suffering from any hangover. Peanut Butter is also thought to be of somewhat remedy. Remember to try to have a sports drink (like Gatorade) which will replenish the minerals that the kidneys excreted during your drinking. If you regurgitate due to excessive drinking, let it all out of your system and then have a sports drink to give you back some minerals. If you had a long night of drinking, water (about 3 glass fulls should be enough) will help rehydrate you. Drinking makes you lose a lot of fluids, going to bed dehydrated will just leave the alcohol in your system at it's concentrated levels and will cause you to feel their effects later on. Remember to not take painkillers such as aspirin, ibrofen and the like. If taken in high quantities or on a continuous basis they'll start to cause problems to your kidneys (such as kidney failure). After Hangover: Homemade remedies: Lemon: Pour some lemon juice (of 1 lemon) to a cup of black coffee and drink it, no sugar, no milk. Chicken soup - just as it works with colds, it can also help rid you of your hangover. Honey: take about 2 table spoon fulls every 30 minutes since you wake up till you start feeling better. Apples: Eat some as soon as you wake up, it will somewhat help you feel better. Lastly, and probably most effective is to make a banana and honey milkshake. Take 3 bananas, pour in some milk and honey, blend it all till it's all nice and smooth and gulp it down, it will help sooth and settle your stomach, calming your nerves and ultimately relieving you of your splitting headache due to a major hangover. Remember it's much easier to prevent than to cure, drink responsibly and make sure not to drive if you've had to drink, even if you think you would be able to, better off safe than sorry. If you don't care about your well being nor that of those around you then just remember that whatever damage you cause you will have to pay out of your own pocket.

How To: Coffee Art

How to Make Latte Art

Latte flower power

While many agree that making a good cup of espresso is an art within itself, latte art refers to patterns made in the foam topping espresso drinks. If you want to get in touch with your inner barista (expert in coffee preparation), latte art is a critical skill which can take years to master.

Steps

1. Pour enough milk for one cup into the steam pitcher. Put the steam wand at the bottom of the pitcher. Turn on the steam, and slowly raise the wand until it is near the top of the milk. Lower the pitcher as the milk rises so the steam wand stays 1 cm away from the top of the milk. The milk should not stretch too much nor should there be any big bubbles. Create a smooth, velvety milk as opposed the foam that sits atop most espresso drinks.
2. Allow the milk to reach 80 ºF (27 ºC), then place the steam wand on the side of the pitcher, deep into the milk, positioning the pitcher to spin counterclockwise. Keep doing this motion until the milk heats to 150 ºF to 160 ºF (65 ºC - 70 ºC). Shut the steam and remove the steam wand and thermometer from the milk. Clean the steam wand with a wet cloth.
3. 
   Vigorously swirl the milk. If you see any bubbles, pound the pitcher on the counter several times and go back to swirling the milk for 20 to 30 seconds. Do this even while the espresso is pouring.
4. Start pouring the milk into the espresso. To create a flower pattern, pour the milk into the bottom part of the cup, about an inch (2 cm - 3 cm) away from the bottom. Once the cup is about half filled, shake the pitcher back and forth while slowly moving it backwards. The flower design will move forward, filling the cup. Do this with a shaking motion originating at the wrist instead of moving your hand back and forth.
5. Once the milk reaches the top of the cup, quickly pour the milk up the center of the pattern you created. Use a minimal amount of milk to avoid sinking the flower pattern.
6. 
   Embellish the design using stencils, powder, and milk foam. This step is optional, as many prefer to limit their latte art to "free form" methods, but you may want to experiment with the possibilities added by "etching."
   
7. To write a word, such as "love" in the picture, melt milk chocolate and using a pin as a paintbrush drag the melting chocolate over the foamed milk.

Tips

• 
  If you want to pour a heart pattern, shake as before without moving backwards as much. Form a ringed circle then slowly pour milk through the center to make a multi-layered heart.
  
• The espresso must be perfect.
• You must use an espresso machine with a proper brew head and boiler and enough steam power to properly froth the milk. These machines can cost at least $500.
• Before trying this with milk, try it first with water. While water doesn't have the same consistency as milk, practicing with water will allow you to get familiar with pouring and shaking at the same time.
• Use fresh milk for every cup, even if you have milk left over from the previous cup.
• Start with very cold milk -- keep the temperature right above freezing. Also, make sure you keep the steam pitchers refrigerated. Cold milk and steam pitchers will give you more time to create the smooth and velvety texture needed for latte art.
• Use a cup with a wide mouth. It will allow you to see the developing latte art design more easily.
• Instead of using a thermometer, you can keep two fingers at the bottom of the pitcher. When you can't hold your fingers there without burning them, its hot enough.

Warnings

• Do not let the milk heat to over 160 ºF (70 ºC), as this will limit the sweetness of the milk.

Things You'll Need

• Whole milk
• Espresso
• Straight walled steam pitcher with a sharp spout
• Espresso machine with a powerful steam wand
• 14 ounce (400 ml) latte cup
• Thermometer

10 Most Useful Knots

How to Tie the 10 Most Useful Knots

Images

Mother Earth News editors

1: Overhand Knot
2: Figure-eight Know
3: Reef (Square) Knot
4: Sheet (Becket) Bend
5: Carrick Bend
6: Bowline
7: Clove Hitch
8: Timber Hitch
9: Taut-line Hitch
10: Sheepshank

Reduce Junk Mail

Reduce Junk Mail: Five Money Saving Tips

by Nina on May 7, 2007 at 6:17 am
Filed under Frugality, Hints

"I am the Lorax, I speak for the trees." – Dr. Seuss

The Lorax tells the story about the plight of the environment and how we need to shift our emphasis away from consumption to a sustainable quality of life. Dr. Seuss encourages 4-year-olds to save trees. As a 40-year-old, I'm trying to save the environment.

Last week, a friend sent a gift for my fortieth birthday from a service that stops junk mail, plants trees and will hopefully help save the environment. I now have a membership to GreenDimes. Here are five tips to save time and money by trying to eliminate unsolicited offers in your mailbox.

Tip #1: Use an online service to reduce the amount of junk mail that you receive. Here are three that will do it for a small fee:

www.greendimes.com
www.41pounds.org
www.stopthejunkmail.com

Here's how GreenDimes stops junk mail. They write, "We've researched dozens of direct mailers and literally thousands of catalog publishers. They contact direct mailers and catalog publishers on your behalf and make sure that you stay off of their mailing lists. Most junk mail from national and regional direct marketers will stop, including credit card offers, insurance offers and unsolicited coupon flyers."

Tip #2: You can save the fee by writing the direct marketers yourself. Eco-Cycle provides a step-by-step guide to remove your self.

Tip #3: Call this Opt Out number: 1-888-567-8688 New American Dream writes, "The main consumer credit reporting agencies, TransUnion, Experian and Equifax, maintain mailing lists that are often used by credit card and insurance companies to send out junk mail. The good news is that you can call a single number to get your name and address removed from the mailing lists circulated by all three agencies (as well as that of a fourth company, Innovis)." Just call: 1-888-5-OPTOUT!

Tip #4: Ask Congress to create a national Do Not Junk registry modeled after the successful Do Not Call registry. Take action here!

Tip #5: Stop mail addressed to former residents. Are you still receiving mail address to a former resident? Jeanine and I still get a monthly credit card statement for the couple that we bought our house from. For two years, we've written, "Please forward, not at this address" on the envelope and nothing happens.

So here's a suggestion from the County of Los Angeles – Dept of Public Works: "If the former residents of your house neglected to fill out a 'Change of Address Form' or it expired, you can fill one out for them. You must fill out a card for each unique last name."

"On the card write 'Moved, Left No Forwarding Address' as the new address. Sign your own name and write on the form 'Form filled in by current resident of the house, (your name), agent for the above'. Once submitted, this information will be entered into the U.S. Postal Service's National Change of Address (NCOA) database and remain active for a year and a half."

Time is money. According to the Center for a New American Dream, each of us will spend an average of eight months of our lives dealing with junk mail. Take 20 minutes and get off the lists!

Smoke Sculptures

Creative sculptures made with smoke

Solar Land Area

Solar power systems installed in the areas defined by the dark disks could provide a little more than the world's current total primary energy demand (assuming a conversion efficiency of 8%). That is, all energy currently consumed, including heat, electricity, fossil fuels, etc., would be produced in the form of electricity by solar cells. The colors in the map show the local solar irradiance averaged over three years from 1991 to 1993 (24 hours a day) taking into account the cloud coverage available from weather satellites.

You can find a more detailed description and sources at http://www.ez2c.de/ml/solar_land_area/