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Savings / Safety Tips for April 2018 from All Safety Products, Inc.

Many Dangers Of A Highway Work Zone

Highway work zones are annoying, but motorists should never leave the traffic lane to avoid delays. Even if the way appears clear, driving into a work zone is incredibly dangerous for workers. A highway work zone or any work zone in a public area has a number of associated risks, according to The National Institute for Occupational Safety and Health (NIOSH).

Injuries and fatalities result from three causes:

1 Passing traffic.
2 Construction vehicles working inside the work zone.
3 Construction vehicles entering and leaving the work zone.

Construction laborers on foot are most at risk from all three causes. In the period between 1992 and 1998, construction laborers represented the highest percentage of fatalities at 42 percent. They were equally as likely to be struck by a passing car as they were to be struck by a construction vehicle, according to NIOSH.

New blood test identifies heart attack

A new blood test that became available in the U.S. in January 2017, can rule out heart attack in patients with symptoms and suggest whether a patient is likely to have a heart attack within 30 days. The test is called high-sensitivity TnT -- or hs-TnT -- and it detects the presence of troponin T proteins in the blood. During a heart attack, troponin proteins spill out of dying cells.

This new test is 1,000 times more sensitive at detecting the proteins than standard TnT tests. For emergency room physicians, the test has the benefit of taking the guess-work out of observing symptoms. A patient with the symptoms of a heart attack might have to spend a day in the hospital under observation. But with the hs-TnT test, patients can be released in a few hours instead of a day.

'Latvian Stew' pleases Moscow gentleman -- and a family, too

In the 2016 novel A Gentleman in Moscow, the best seller by Amor Towles, the main character, Count Rostov, watches as a young man puzzles over a menu. The young man does not want his first date to think him cheap; on the other hand he doesn't want to be seen as pretentious. In an inspired moment, the young man chooses Latvian Stew. Count Rostov approves, musing: "The onions thoroughly caramelized, the pork slowly braised, and the apricots briefly stewed, the three ingredients come together in a sweet and smoky medley that simultaneously suggests the comfort of a snowed-in tavern and the jangle of a Gypsy tambourine."

Towles tells bookclubbook.com that he first read the recipe in a cooking magazine and he was skeptical. This was a stew recipe that uses no spices, stock, or wine. And, in fact, many cooks must have agreed since variations of the recipe that Towles' book made famous do call for stock, spices or wine. But, in fact, it is the lack of spices, stock and wine that wins over Towles. He advises cooks to choose a fatty cut of pork to allow a fork tender result. Also, be sure to grill the onions to a deep golden brown, to ensure a smoky flavor. This is the official Moscow Gentleman recipe. Notice it does not call for potatoes.

Towles recommends buttered parsley potatoes on the side. Adding potatoes does not change the essential flavors of the stew so if you want to skip potato peeling, the stew is fine without them. Although the recipe does not specifically say it, you can use kitchen scissors to quarter the apricots and prunes. With a prep time of at least 25 minutes and a cook time of 1 hour and 30 minutes, this stew is not for a busy weeknight. But, once prepared, it keeps well and can be happily served as leftovers. This recipe yields about 6 to 8 servings.

Latvian Stew

Ingredients:

3 pounds boneless pork shoulder, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
6 tablespoons vegetable oil divided
6 carrots, peeled, trimmed, and sliced crosswise
4 tablespoons tomato paste
5 cups water
1 cup dried apricots
1 pound white boiling onions, peeled, each cut into 6 wedges
1 cup pitted prunes

Instructions:

Season pork with salt and pepper.
Heat 3 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat.
Add pork and cook,stirring occasionally, until meat releases its juices and is no longer pink all over, about 5 minutes.
Add carrots and cook until slightly tender, about 5 minutes.
Stir in tomato paste and water, then add apricots.
Bring to a boil, reduce heat to medium-low, and gently simmer, uncovered, for 45 minutes.

Meanwhile, heat remaining oil in a large skillet over medium-high heat.
Add onions and cook, stirring often, until deep golden brown, about 15 minutes.

Add onions and prunes to stew and continue to simmer over medium-low heat until pork is tender and sauce has thickened, about 30 minutes more.

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