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March is a transitional month at the farmers’ market, when spring crops slowly find their way into our weekly shopping expeditions. Few can resist the lure of early strawberries—and, to my way of thinking, no one should. But we’re also presented with a glorious proliferation of green…right in time for St. Patrick’s Day… artichokes; avocados; fava beans; tiny spring lettuces; spinach; and tender young peas of all persuasions—from common peas-in-the-pod to crunchy sugar-snaps. These are a far cry from the scary green vegetables that may have traumatized your childhood.

As a kid, I never would have guessed I could muster up honest enthusiasm over asparagus. (But then, I didn’t realize it actually had a “season.” It came from the freezer.) Unlike the stuff you see floor-stacked year ‘round at the warehouse store, spring asparagus has an incomparably delicate, sweet taste. Fortunately much of our nation’s supply is grown locally and now readily available to us, so freshness is a given. What we find at the farmers’ market is not only top-quality; it has been harvested within the past 24 hours. And not shipped half-way around the country. Or world.

There are zillions of elaborate recipes designed to highlight this elegant vegetable; but on a busy weeknight, time is of the essence. And we all know that few dinners can be thrown together faster than a sandwich. (C’mon. Admit it. You’ve gone there.) But give that sandwich a fancy French name and serve it open-faced with a salad of mixed greens and a glass of crisp rosé, and you’ve suddenly got a perfectly respectable lunch for guests. (And they’ll know these weren’t ordered-in from the local deli.) For brunch, you could top off each tartine with a poached egg. Oh mama.

I look upon this recipe as a serendipitous opportunity to use up all those little bits of cheese that accumulate in the refrigerator. Any cheese will work; but I find a combination of Gruyere, Mozzarella, and Parmesan sufficiently gooey and plenty delicious.

Cheesy Asparagus Tartines

• 1 1/2 tablespoons California olive oil
• 16 thin asparagus spears, tough ends removed
• Salt and freshly ground black pepper
• 1/2 of a small red onion, thinly sliced
• 4 long slices (about 3/4-inch thick)from a round loaf of crusty artisan bread
• 1/4 cup mayonnaise
• 1/4 cup olive tapenade or basil pesto (store-bought is fine)
• 2 cups (or more) shredded or grated cheese
• 4 very thin slices prosciutto or ham (optional)
• Aged balsamic vinegar, truffle oil, or finely chopped parsley

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches if necessary, add the asparagus and season lightly with salt and pepper. Cook, turning, until the asparagus turns bright green, about 1 minute. Remove the asparagus from the skillet and set aside.
2. Add the remaining 1/2tablespoon of oil to the skillet and warm over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Position the oven rack 3- to 4-inches from the top and preheat the broiler. Arrange the bread slices on a foil-lined baking sheet and cook, turning once, until very lightly toasted, about 2 minutes total. Do not turn off the broiler.
4. Leaving the bread on the baking sheet, spread each slice with 1 tablespoon each of mayonnaise and tapenade and top with a slice of prosciutto. Divide the onion evenly among the slices, and top each with about 1/4 cup of the cheese. Arrange 4 asparagus spears on top and sprinkle evenly with the remaining cheese. Broil about 2 minutes, watching carefully, until the cheese is melted through and bubbly-hot. Drizzle with a tiny bit of balsamic vinegar or truffle oil, or sprinkle with parsley. Serve at once. Pass the peppermill at the table. Serves 4.

ASPARAGUS TIPS

• When buying asparagus, select firm, bright green stalks with little or no white and tight, dry tips. Asparagus breaks down quickly after harvesting, losing sugar and moisture, so check the ends; if they are shriveled and dry, the stalks are old.
• If your taste leans toward the exotic, remember that white asparagus is comparatively bland; and that purple asparagus turns green when cooked.
• White asparagus is the very same vegetable; it’s just grown differently. The stalks are covered with soil during the growing period to block out the sun, so they never produce chlorophyll—and never turn green.
• To ensure even cooking time, choose asparagus spears that are all about the same thickness.
• Thick or thin? Like people, it’s often the luck of the draw. Asparagus plants live 8 to 10 years. Young plants produce thin asparagus; mature plants tend to produce thicker spears. It’s as simple as that.
• To store, wrap unwashed asparagus in a damp paper towel and refrigerate in an open plastic bag for up to 4 days. If the spears begin to go limp after 2 or 3 days, rehydrate by cutting a bit off the ends and standing them upright in a container filled with about an inchof water; cover loosely with a plastic bag and refrigerate for an hour or two.
• To remove tough ends from asparagus before cooking: Hold a spear near the middle with one hand and near the bottom-end with the other hand. Gently bend the asparagus; it will snap apart at the spot where it begins to get tough. (If you’re a neat-nik, go ahead and trim off the ends with a knife.) Discard the tough ends….or freeze them for stock, or toss them in the compost pile.

STALKING IDEAS FOR ASPARAGUS

•  Steam or stir-fry it if you prefer, but roasting asparagus highlights its inherent grassy-nutty flavor. To roast asparagus: On a rimmed baking sheet, toss asparagus with just enough olive oil to coat lightly. Spread the spears in an even layer and season with salt and pepper. Roast in a preheated 425 degree oven, shaking the pan once or twice, until lightly browned at the edges and the stems are crisp-tender, 7 to 12 minutes, depending on the thickness.
• Serve roasted asparagus as is, or topped with a shower of grated cheese or toasted sliced almonds. Or, for a change, brown panko breadcrumbs in butter with a bit of finely chopped fresh mint and lemon zest; then scatter over the top.
• If you’ve already fired up the outdoor grill, toss the uncooked spears lightly with olive oil and arrange them diagonally on the grill (so they don’t fall through) and cook, turning with tongs, for 4 to 8 minutes, until crisp-tender. You’ll get that same delicious caramelization that comes from oven-roasting. Indoor grills work perfectly well, too—though it may take a bit longer to cook.
• For a slightly addictive appetizer, dip fresh asparagus spears in a tempura or light beer batter. Deep-fry and serve warm, with either a squeeze of lemon or a favorite dipping sauce.
• Roast asparagus spears until just barely tender. When cool enough to handle, wrap with paper-thin slices of prosciutto or other ham, roast beef, or turkey. Serve at room temperature, drizzled with a bit of balsamic vinegar, if you like.
• Why not a raw asparagus salad? Trim off and discard the ends from the fattest spears you can find; then shave them lengthwise on a mandolin or other mechanical slicer. Season the thin slices with salt and pepper, then toss with fruity California olive oil and a squeeze of fresh lemon juice. Use a vegetable peeler to shave Parmesan cheese over the top.
• When you find thin asparagus, try Chef Anne Burrell’s take on the raw asparagus salad: Cut the trimmed spears crosswise into thin rounds; then toss with diced red onion and plenty of finely grated Pecorino cheese. Drizzle with red wine vinegar and fruity olive oil, and season with kosher salt.
• Make an Asian-inspired salad by topping roasted and cooled asparagus with a squeeze of fresh orange juice and a drizzle each of sesame oil and soy sauce. Sprinkle with toasted sesame seeds and garnish with peeled orange slices or segments.
• Tuck roasted asparagus spears into omelets, quiche, or frittatas dotted with crumbled California goat cheese; or in simple pasta dishes or risotto.
• Glam up brunch by serving a poached egg over roasted asparagus spears, with or without a slice of smoked salmon or Fontina cheese…or a generous drizzle of Hollandaise. Serve slices of toasted crusty artisan bread on the side

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.

The best way to prepare for the onslaught of spring entertaining is to add a few new recipes to your repertoire. Check out Peggy Fallon’s upcoming class at Draeger’s Blackhawk cooking school on Tuesday, April 30, at 6:30 p.m. For more information go to www.draegerscookingschool.com, or call 1-800-642-9463 ext. 261.

If you’ve never committed to using a serum, now is the time to discover this complexion-perfecting beauty solution for yourself. Sure, there’s science behind it, but seeing is believing.

Serums have been around for decades, however most women don’t know that serums can transform the surface of the skin with immediate youthful results. Most serums are water-like substances that can penetrate deeper into the skin than regular creams. The small molecular texture of a serum and advanced delivery systems can assist healing sun damage, reduce fine lines, strengthen the surface of the skin and can instantly improve the texture.

The Science Behind It

Scientists and researchers have found that aging is a result of damage free radicals do to a molecule of a cell. Researchers believe that most of the damage caused by free radicals is centered in the DNA within the cell’s nucleus, which then causes a faulty translation of DNA, resulting in accelerated aging. With all this cell damage going on, the next question that needs to be answered is: How do our cells survive at all? Scientist discovered that one of the reasons that most of us enjoy long, healthy lives is because the body has developed its own unique defense system for fighting free radicals. This defense system is powered by antioxidants. Antioxidants prevent free-radical damage simply by giving these wildly-out-of-control molecules the electron partners they seek. Once the antioxidant joins with the free radical, the free radical no longer attempts to latch on to the various components of other cells. So antioxidants really work by making the free radical harmless. Research has proven that supplementing the skin with powerful antioxidant treatment serums, such as Lipoic Acid, Esther C, DMAE, Neuro peptides and co-enzyme therapy, can keep oxidative stress to a minimum, or at least slow it down considerably; thus slowing down the aging process to the surface of the skin.

The Beauty In It

To successfully bring nourishment into the skin, certified professional serums are power boosters in the purest form to help hydrate the skin, stimulate collagen production and promote cell turnover. Selective antioxidant serums will help support skin’s natural collagen matrix, resulting in a smoother, more youthful texture of the skin. Products with pure, high levels of antioxidants are not cheap but worth investigating and trying. You will see dramatic results in the texture of the skin, smoothing fine lines and wrinkles and stopping the aging process in its tracks.

At The Rouge we carry only the finest and the latest technologies in advanced skin care. Ongrien advanced skin care is one of the leading anti-aging skin care products found to dramatically improve the skin and reduce fine lines. Ongrien’s serums help to support the skin’s surface and prevent further damage, for a more hydrated, smooth and youthful appearance. We offer classes in skin care and advanced skin care consultations to help educate you on products and proper regimens that are personally customized for your skin type.

Historically, March comes in like a lion and exits like a lamb (or is it the other way around?) Only Mother Nature knows for sure and since I am doing this nonsense in February, it is anyone’s guess.

1. Who played Willy Loman in the 1951 screen version of “Death of a Salesman?
2. He was a consistent 15-20 game winner for the White Sox in the 40’s and 50’s. Who is this Hall-of-Famer?
3. This famous English essayist wrote often under the pseudonym Elia. Who was he?
4. In what song does the lion sleep tonight?
5. Before TV, we got our filmed news on movie newsreels and this great movie news anthology hosted by Lowell Thomas. What was its name?
6. “Babes in Toyland” was a famous operetta. What is its most famous piece of music?

February Answers

1. Merkle’s Boner
2. Michael Cimino
3. Milli Vanilli
4. Monkey Business
5. Orson Welles
6. Jackie Gleason

OUR FEBRUARY WINNER IS:
TIM HUDSON OF SAN RAMON

WIN LUNCH ON BEN!
The first person to email or mail, no calls please, the correct answers to all of the above questions will win a $25 gift certificate for Restaurante Forli in downtown Alamo, compliments of Ben Fernandez!
Entries must be received by March 20, 2013. In the event of a tie, the winner will be drawn at random. Please email your answers to info@aliveeastbay.com, or mail to ALIVE East Bay, 3200 A Danville Blvd., Ste. 204, Alamo, CA 94507. Employees and family members of employees of ALIVE East Bay are not eligible. Restaurant may be changed without notice.

It’s hard to believe that it’s been two years since we first opened our doors in downtown Danville. I remember feeling anxious, nervous, excited, all at the same time. Is anybody going to walk through those doors on the first day?  How do we explain what Koko is?  How do we process the paperwork? Is anybody going to see the value in Koko like I did?

Looking back, it was a rough first few days, weeks and months. I remember our first member came knocking on the door the day before we opened. The doors were locked and I was there alone. I thought to myself, “Someone’s here!” I unlocked the door and let her in. She had received our postcard in the mail and was curious about what this new Koko place was all about. I clumsily showed her around and she loved it. She wanted to join and I was thrilled! Then I realized I had to process the sale with a brand new system that I knew very little about. Panic set in. I took a few deep breaths and slowly navigated myself through the system. What should have taken 10 minutes, took closer to 40 as my new member stood there patiently waiting for me to complete the transaction. But at the end of the day I had my first member, and we weren’t even open yet.

The coming days and weeks felt like a rollercoaster ride. There were days when no one came at all. Other days, people walked in and wanted to join without even an attempted explanation of what Koko was. People were skeptical. What is this place with a funny name? Why should I join? What does it cost? How does it work? Does it even work?

As the weeks and months went on, we became more confident with our message, our sales process and our belief in Koko. People who had never been able to stick to a traditional “gym” routine in the past found themselves coming back week after week, month after month and actually enjoying it. This was finally something they could do and be successful at.

So, why Koko? Why do our KokoNuts (an endearing term for our diehard members) love Koko? They love Koko because Koko makes exercise and now nutrition, simple.  Koko is customized for them…based on their goals, their body and their ability. I smile to myself when I see one of our 80 year old members workout out next to one of our forty somethings and know that they are each getting exactly what they need.

With the addition of our newest service, Koko Fuel, I know that this is just the beginning. I believe in Koko more now than I did on that very first day we opened our doors. I know many ups and downs lie ahead, but I can say for certain that there is not another “gym” around as unique and special as Koko FitClub of Danville.

Koko FitClub Danville is owned and operated by Val and Mike Rogers, local Danville residents. Koko FitClub is conveniently located in downtown Danville at the Iron Horse Trail Crossing.

Healing rotator cuff injuries exploring class IV laser therapy for shoulder rehab

The Rotator Cuff muscles (four muscles in total) are the primary support structures for the shoulder. Even minor dysfunction associated with these muscles can create pain and decreased performance of everyday tasks. A Rotator Cuff injury can be caused by many everyday activities. These activities include traumatic events (e.g. fall on an outstretched arm, “yanking” of the arm), repetitive motion (e.g. throwing a ball, carrying children) and chronic improper posture (e.g. operating a computer, driving).

There are three major types of Rotator Cuff injuries that we treat successfully:

1. Rotator Cuff Muscle Tears: This is a partial tear of one or more of the four Rotator Cuff muscles. Rotator Cuff muscle tears are often accompanied by deep achy pain in the shoulder and arm weakness.
2. Tendonitis: Tendons are at the ends of each muscle and attach the muscles to the bones they move. When there is inflammation of these tendons it is called Tendonitis. The symptoms of a Rotator Cuff Tendonitis are often trigger point pain at the location of the tendon irritation accompanied by deep, achy pain in the shoulder and arm weakness.
3. Rotator Cuff Impingement Syndrome: Chronic injury of the Rotator Cuff can lead to a “pinching” of the nerves passing through the shoulder. This is commonly referred to as a Shoulder Impingement or Rotator Cuff Impingement. Symptoms often include numbness, tingling or sharp, shooting pain into the arm or hand.

HOW DO I HEAL MY SHOULDER PAIN

The most common forms of medical treatment for Rotator Cuff injuries are anti-inflammatory medications, cortisone injections and surgery. Although meds and injections may reduce the severity of pain associated with rotator cuff dysfunction they are not a long term solution and may do more bodily harm than good in the long run. Surgery is a last resort and should only be used if there is irreparable damage to the shoulder that cannot be handled with proper rehabilitation.

THE NATURAL APPROACH

First: Heal the Damaged Tissue
Ending the pain caused by a Rotator Cuff injury requires stopping the cycle of inflammation that is creating the pain. Class IV laser therapy is an excellent method for this, because it is presently the only modality that can both reduce inflammation and heal tissue simultaneously. During Laser Therapy the infrared laser light interacts with tissues at the cellular level, increasing metabolic activity and improving the transport of nutrients across the cell membrane. This creates an optimal healing environment that reduces inflammation, swelling, muscle spasms, stiffness and pain. As the injured area returns to normal, pain is relieved and function is restored.

Second: Correct the Shoulder and Postural Mechanics
Long term pain relief of shoulder injuries involves rehabilitation of the shoulder, neck, thoracic spine. Shoulder rehabilitation is achieved by utilizing specific postural adjustments, stabilization exercises and postural correction taping in order to re-establish proper motion and strength of the shoulder joint. Ongoing strengthening and stretching exercises are used to rehabilitate of the musculature of the shoulder to ensure lasting results.

If you suffer from chronic pain it is worth your while to spend some time figuring out which of any number of factors are contributing to your pain — we will help you explore which combination of therapies will help you heal it. The good news is — you can do it without drugs, and you can get back to the activities you love!

Dr. Niele Maimone, DC is the owner and founder of Align Healing Center in Danville, CA. She has been active in the natural health & wellness community since 1999. For more information or to set up a free consult call 925.362.8283 or visit www.alignhealingcenter.com.

I’m not much of a Meryl Streep fan. Now, before you start sending me nastigrams, let me just mention that the first movie I ever saw of hers was Sophie’s Choice. Now I dare you to argue with me.

It always seemed to me that the movies she did were major downers. Once her career was secure she decided to do comedy. Wow! That went over big; can we say, “Mamma Mia.” In case you hadn’t noticed, that was a tongue-in-cheek comment.

Well, I can truly say that after Hope Springs, I am a Meryl Streep fan. I was always a Tommy Lee Jones fan, which is why I even watched Hope Springs, but this movie had me from the very beginning.

Kay and Arnold have been married, well, forever. When they had their adult kids over to celebrate their 31st anniversary, their daughter asks what they got each other. Kay hesitates and then says, “We got each other a cable subscription, (Meryl Streep pause) lots of channels.” We, the audience, are starting the get the picture. Separate bedrooms, perfunctory conversations, pecks on the cheek, lots of sports channels; these two people are just living in the same house.

Kay decides she wants more. She reads a book by renowned marriage therapist, Dr. Bernie Feld (Steve Carell) called, You Can Have the Marriage You Want and she wants more. She contacts the good doctor and books a week of intensive couple’s therapy. The only problem is she may be going alone. She pays for the therapy, buys the airline tickets to Great Hope Springs and tells Arnold that she wants him to join her. He holds out until the very last minute. The plane is ready to take off and he plops down next to her with his plane ticket between his teeth and says, “I hope you’re happy.” Not a great start!

The acting is wonderful in Hope Springs. It’s honest, frank and so very real. The pain of breathing life into a marriage that barely has a heartbeat is gut wrenching. Their amazing body language is so very funny that even though the subject of intimacy is no laughing matter, I found myself, at times, doubled over. At other times, I was unconsciously mirroring their actions; Kay buttoning and unbuttoning her sweater, Arnold crossing his legs away from her, turning his body.

Part of me wants to go on telling you about this delightful movie but I don’t want to spoil it for you. I do want to encourage you to rent it (I think I will buy it!). Why, because whether it’s now or 30 years from now, you’re probably going to find yourself in a variation of this situation. Intimacy is a hard thing to achieve but it is even more difficult to keep alive. Once in a while I see an older couple that just connect; they touch, they look at each other with not just love but a bit of desire. I’ll just repeat the words of the renowned Dr. Feld, “it’s not about being a sex object, it’s about pleasing the man you love and letting him please you.”

Hope Springs brings a lot of grown-up laughs and a thoughtful look at mature relationships. So, this is not a family movie. It is definitely a couple’s movie. I challenge you: fix a nice dinner and settle in for a night of fun and hopefully afterwards, conversation.

I am always open for comments at chastings@rockcliff.com.

Q. Is there a way to sterilize soil other than baking it in an oven? I like to recycle my old soil from containers. I first sift the soil and then store it in large plastic cans. Unfortunately, the weed seeds are not killed when stored for a year or so. Do you have any other suggestions?
A. A household oven isn’t a very practical method of sterilizing soil. I don’t think it was ever a popular or widespread practice. Storing soil for a year or more in the dark isn’t very effective either. Soil needs to be heated first to effectively kill the weed seeds, soil insects and other soil pathogens. The sun is a far more common method of sterilizing soil. This process is called soil solarization.

Soil sterilization is a sensible solution for large areas or small quantities of soil. Black plastic or a commercial tarp is the only equipment necessary. The used soil is place in a pile, pre-moisten, and then cover it sealing the edge so the moisture doesn’t escape. You should select an area that gets eight to ten hours of direct sunlight a day. It should bake for six to ten weeks June through September. The weeds seeds are killed as the temperature rises, converting the moisture to steam. You will control a fair amount of the problems but not one hundred percent. You could accomplish this in a plastic container but I think covering the soil is more effective. Once it’s been sterilized and aired out, you can store it in seal container indefinitely.

Another way to control weed seeds around desirable plants in containers or in the ground is with pre-emergent herbicides. There are granular pre-emergent products available such as Pre-Seeder Weeder or Preem. I’d ask the nursery professional at your favorite garden center for a recommendation. Weed control in a landscaped area is best accomplished with two to three inches of mulch. Mulching prevents the weeds from germinating as it blocks the sunlight from reaching the soil Weed Block and similar products are available; however keep in mind every couple of years you need to remove the old mulch and refresh it will new. The old mulch can be recycled and used as a soil amendment. In summary there are many other desirable methods of sterilizing soil available other than using your oven.

Buzz Bertolero is Executive Vice President of Navlet’s Garden Centers and a California Certified Nursery Professional. His web address is www.dirtgardener.com and you can send questions by email at dirtgarden@aol.com or to 360 Civic Drive Ste. ‘D’, Pleasant Hill, Calif. 94523 and on Facebook at Facebook.com/Buzz.Bertolero

 

 

 

In the past, the small “Compact” cars were considered loss leaders, and used to draw potential customers in with their low price. Dealerships would then hope to up-sell them to a more profitable vehicle. Those days have past and the small car offering aren’t just little metal shells with four wheels. They have emerged into stylish, comfortable, and fun-to-drive vehicles which can be loaded with the high-tech toys found in their bigger siblings. Kia has successfully reinvented its small sedan and hatchback offering in the form of the 2013 Kia Rio.

Kia has had incredible success over the past five or so years. It has transformed its brand and its lineup in short order. It started with the Soul and Forte then remodeled the Sorento, and Optima. In 2012, Kia carved out a fresh new look for the Rio. Today’s Kia’s are smart, relevant, and a quality automobile.

The 2013 Kia Rio is available in two body styles: Sedan and Hatchback. The Sedan comes in three trim levels LX ($14,350), EX ($16,153), SX ($17,024). The Hatchback has the same three trim levels LX ($14,550), EX ($17,450), SX ($18,650). All trims come with a 4-cylinder 1.6-liter engine. The LX’s trims come standard with a 6-speed manual transmission and an optional 6-speed automatic transmission that is standard with the other two trim levels.

Kia packs the 2013 Rio with high-tech features including a 7-inch color touch screen, Bluetooth smartphone connectivity and a rear camera. Optional techie items include satellite navigation and traffic information system, power tilt/slide sunroof, and push button start with Smart Key.

The styling of the Rio sedan follows the lines of the bigger Optima bringing class and flare. The back end grins at you with big eyes in the form of large headlights that sweep up into the front fenders. The hatchback version has a different lower fascia that is broken up into three pieces. Both body styles drape a sporty flare. The wheels are pushed as far out as possible to help improve the ride with a longer wheelbase.

The interior was comfortable and not cramped. The center point of the dash was the 7-inch screen that displayed the rear camera images, radio, optional navigation and other items. Below the climate control knobs were front and center. Little storage compartments were placed throughout the interior. Two 12-volt plugs were at the base of the center dash along with an auxiliary and USB plug.

Power comes from a 1.6-liter inline 4-cylinder DOHC 138-hp engine that generates 123 lb. ft of torque and enough power to move the small Rio. The automatic transmission is an electronically controlled 6-speed with overdrive. Rio also is the first non-hybrid vehicle to offer ISG technology to the mass (non-luxury) market. This helps to reduce fuel consumption and improve fuel economy by turning the engine off when the vehicle is not in motion – such as at a stop light or in traffic.

Room for Improvement:

• The touch points on the dash were hard

Cool Features:

• Optional Push-button start
• 7-inch screen
• Two 12V plugs

The standard safety equipment on the 2013 Kia Rio include dual front advanced airbags, dual front seat-mounted side airbags, full-length side curtain airbags, 4-wheel disc brakes with ABS, electronic stability control, vehicle stability management, hill-start assist control, tire pressure monitoring system, rear child-safety door locks, with lower anchors and tethers for children.

In Summary – The 2013 Kia Rio is a fun little vehicle that does not feel small. It has class leading power and is loaded with available technology and safety features. Both body styles are sporty and project athletic profiles. Since its redesign in 2012 the Rio has received a number of awards by major car magazines. If you are going small, think big fun, and take the Rio out for a drive.

Specifications
2013 Kia Rio SX Sedan

Base price: $17,700 as driven: $21,340 (including destination)
Engine: 1.6-Liter 4-cylinder
Horsepower: 138 @ 6300
Torque: 123 foot pounds @ 4850
Transmission: 6-Speed Auto
Drive: Front Wheel-Drive
Seating: 5-passenger
Turning circle: 33.5 feet
Cargo space: 13.7 cubic feet
Curb weight: 2410 pounds
Fuel capacity: 11.4 gallons
EPA mileage: City 28 / Highway 36
Wheel Base: 101.2 inches
Warranty: 5 years/36,000 miles bumper to bumper
Also consider: Chevy Sonic, Ford Fiesta, Honda Fit, Hyundai Accent, Mazda2 and Toyota Corolla

Let me toss a challenge your way. Suppose you have friends from another country visiting you – and they don’t speak English. And suppose they ask you, in the language the two of you share, to give them a few words or phrases in English that will get them by here in the United States, should the two of you get separated.

Come on, you can come up with a few great words that are used all the time around here. I could give you a few examples but, better yet, I’ve come up with a collection you can use while you are on one of your excursions around the world.

Let’s start off with the German language spoken in Austria and Germany. When a local sitting next to you in a beer garden or on a train, strings together half a hundred words (and you haven’t the slightest idea of their meaning) how do you respond? Simple, you smile and say “Ja Ja.” That’s pronounced yah, yah, and it’s especially impressive if you say them together quickly.

“Bitte,” pronounced the same as it’s spelled, is also useful. It lets you pass in a narrow hallway, and it excuses you for disobeying some custom with which you are unfamiliar. Or it implies the person you are talking to isn’t speaking clearly or loudly enough.

OK, enough about German. Let’s move on to Mandarin, the language used in much of China – “Ni Hao,” pronounced nee how. This phrase seems to cover about all situations. You can use it as a greeting, or I’m told as a farewell. It sort of substitutes for our own use of the word “hi.” It can also be used to inquire about one’s health.

It is friendly but must be used with caution. If pronounced incorrectly it might mean “your mother looks like a horse.” Maybe you ought to avoid this one – in fact, I’ve actually talked myself out of it.

“Ciao,” pronounced chow, is the universal word spoken in Italy. Once again, it can be used in almost every occasion. When a friend approaches, “Ciao” is ok. When they leave, it is also appropriate. Sit down at an outdoor café in Rome, the waiter greets you with the word. Once again, a universal expression covering many situations.

In Australia, it is convenient to mix in the word “mate,” pronounced more like “might,” when dealing with the local citizens. It works best if added at the end, or near the end, of any personal question. Such as, “How much do you charge for these, mate?” Or, maybe “How you doin’, mate?” For some reason it softens the tone of your words.

Another excellent Australian phrase is “No worries.” Or, even better, “no worries, mate.” If you haven’t enough money to pay for a lunch, the phrase “no worries” buys you a little time. Also if someone jostles you in an elevator, “no worries” brings a smile.

The Swahili equivalent of “no worries” is “hakuna matata.” Not exactly, but pretty close. Walt Disney made this expression popular in The Lion King, but nevertheless, it works well in Africa, mostly in Kenya and Zanzibar. Your car needs work, “hakuna matata.” No tables available in a restaurant, “hakuna matata.” Your guide appears to be lost, “hakuna matata.” Hey, it’s Africa, and not everything works perfectly or is on time. What a great way to calm you down.

In Nepal, the people use the word “Namaste” regularly. Once again, you can use it for just about everything from a greeting, to a farewell, to thank you.

In fact, this might be a good way to end my article this month. NAMASTE!