Problem: Article: If you haven't ridden much in traffic, parking lots are a good place to get some practice in. You'll be riding around cars, but at a much slower pace than you would be on the road. Work on pedaling between cars and stopping to let traffic pass you as needed. Make sure you are comfortable with your bike. You should be capable of performing all the basic operations, such as accelerating, changing gears, braking, looking over your shoulder, and signaling. Adjust things like the seat height and the brakes if you need to. When you decide to hit the road, stick to side streets at first. Don't try heavy traffic before you are used to traveling with cars. Gradually build up your stamina on larger roads by traveling them during quieter times. That way, you can familiarize yourself with the streets and any obstacles. For instance, go through neighborhood streets instead of the main thoroughfares. While you may prefer to see the traffic coming toward you, you must follow the rules of the road, too. In most areas, you're required to ride the same direction as the traffic. Doing so helps other drivers predict where you'll be on the road, making you safer. In the United States, for instance, you generally stay in the right-hand lane at all times. That way, the cars on the road can more easily go around you, and you won't slow up the flow of traffic as much. You can move out of the lane when you need to for things like making a left-hand turn, passing a vehicle, or going around an obstacle. If you weave in and out, cars don't know what you're going to do next. By riding in a straight line in the center of the lane, you signal to the other drivers that your path is predictable. Unpredictability increases your chance of a crash because you're making drivers guess where you'll go next. If they guess wrong, you could end up in an accident. Just like cars, you have to stop at red lights and stop signs, as well as yield to oncoming traffic at times. Following these rules is important because it gives drivers a sense of what you're going to do next. For instance, if you come up to a 4-way stop with a car already there, the driver expects you to stop since it was there first. If you just run the stop sign, you risk getting in an accident with the car. Since you don't have a turn signal on your bike, you have to use hand signals. To turn left, put your left arm straight out to the left. To turn right, you can either put your right arm straight out or bend your left arm at the elbow with your hand pointing up. To show you want to stop, bend your left arm at the elbow with your arm pointing down. Unless you actually make eye contact with a driver, you can't be sure they see you. If they don't see you, they could turn or change lines and collide with you. Check to ensure they are looking into your eyes while you're signaling, then you can move lanes or turn. Some roads will have lanes specifically for bikes, and you should always use them if they are available. Otherwise, ride on the main road in one of the primary lanes. In most areas, you have the right to use the road, and cars must go around you. Avoid riding on the sidewalks, as you can surprise drivers at intersections, leading to accidents.
Summary: Try riding in parking lots first. Start off on the easy side streets. Follow the flow of traffic. Stay in the outside lane. Ride in a straight line. Pay attention to traffic lights and signs. Use hand signals when changing lanes or turning. Make eye contact with drivers before turning or changing lanes. Ride in bike lanes if they're available.

Problem: Article: Pour 4 tablespoons (55 g) of vegetable oil into a large pot and turn the heat on to medium-high. Get out 4 bone-in, skin-on chicken thighs and 2 bone-in, skin-on chicken breasts. Place the chicken in the hot oil so the skin-sides are down. Cook the chicken for 3 to 4 minutes. Use tongs to carefully turn them over and brown the other side for 3 to 4 minutes. Transfer the chicken to a platter. The chicken won't be completely cooked at this point; it will finish cooking as the gumbo simmers. Browning the chicken just adds flavor. Dice enough yellow onions, green bell peppers, and celery to equal 2 cups of each (300 g of onions, 350 g of green bell pepper, and 450 g of celery). Put the diced vegetables into the pot that the chicken browned in and turn the heat on to medium-high. Stir and cook the vegetables for about 5 minutes. The vegetables will soften and the onion should become clear. Mince 2 tablespoons of garlic and chop cup (15 g) of flat-leaf parsley. Add these to the vegetables along with 2 cups (276 g) of chopped smoked andouille or pork sausage. Saute the mixture until the sausage is golden brown. Place the browned pieces of chicken back into the pot with the vegetable mixture. Pour in 1 cup (240 ml) of the chicken stock and stir it well. Scrape up the bottom so any browned bits are mixed in. Pour in the remaining 11 cups (2.6 liters) of chicken stock. The chicken pieces should be completely covered with the stock at this point. If you don't have enough stock, you could use some water. Stir 1 tablespoon of cayenne pepper and 1 1/2 cups (354 ml) of gumbo roux into the pot. Bring the gumbo to a boil. Turn the heat down to medium-low so the gumbo simmers. Put the lid on the pot and cook the gumbo for 1 hour. Carefully lift out the pieces of chicken and set them aside. Use a spoon to skim away any excess oil floating on top of the gumbo. Season the gumbo with salt and pepper and put the lid back on. Simmer the gumbo for 30 more minutes. If you want your gumbo thinner, you may need to stir in more stock or water. Take the lid off the pot and skim off any excess oil from the gumbo. Put the chicken pieces back in the pot and put the lid back on. Simmer the gumbo for 20 more minutes. If you prefer, you can remove the chicken meat from the bones and put the shredded chicken in the gumbo. Taste the gumbo and adjust the seasonings according to your taste. For example, you may want to add Cajun seasoning and hot sauce. Scoop some cooked, white rice into a serving bowl and spoon the gumbo over it. Garnish the gumbo with diced green onions and file powder. You can store leftover gumbo in an airtight container in the refrigerator for several days. The flavor might actually improve over time as the flavors blend.
Summary:
Brown the chicken. Saute onions, bell peppers, and celery. Add and saute garlic, parsley, and sausage. Put the chicken and the stock in the pot. Add the roux and cayenne pepper. Remove the chicken and cook the gumbo for 30 more minutes. Return the chicken and cook the gumbo for 20 more minutes. Season and serve the basic gumbo. Finished.