Germany has taken a bold step toward climate-proof cities with the invention of ultra-absorbent "smart roads"—engineered surfaces that soak up up to 4 tons of rainwater per minute. Instead of pooling and flooding, water is swiftly absorbed and redirected through porous layers beneath the surface. How it works: These permeable roads use a specialized concrete mix and layered drainage systems to channel water underground—protecting road surfaces, reducing aquaplaning risks, and preventing costly stormwater damage. This innovation is a response to Europe’s rising flood risks caused by climate change and extreme weather. The tech not only improves urban safety and road longevity, but also eases pressure on sewer systems. Imagine rain vanishing the second it touches the ground—Germany is paving the way, literally. #SmartRoads #GermanEngineering #FloodPrevention #ClimateResilience #UrbanInnovation

Cypriot Garides Saganaki – Prawns in Tomato & Feta A bold and aromatic dish from Cyprus and Greece: prawns simmered in a garlicky tomato sauce and topped with crumbled feta. Ingredients (Serves 2): * 250g large prawns, peeled and deveined * 2 tomatoes, grated (or 200g canned) * 2 garlic cloves, minced * 1 small onion, finely chopped * 1 small chili (optional), sliced * 50g feta cheese, crumbled * Olive oil, parsley, lemon wedges Instructions: 1. Sauté onion and garlic in olive oil. Add tomatoes and chili; simmer 10 mins. 2. Add prawns and cook until pink. 3. Top with feta and bake or broil 5 minutes until bubbly. 4. Garnish with parsley and lemon. Serve hot with crusty bread. Cypriot Tip: Saganaki is often served in its own hot skillet to keep it sizzling at the table.

While the industry sprints toward electric, Toyota chairman Akio Toyoda is holding the line for combustion. A lifelong motorsport enthusiast, Toyoda says the soul of a sports car lives in the roar of an engine and the scent of burning fuel—not silence and charge times. He’s not anti-EV—but until the tech delivers real performance and endurance, he’s staying loyal to gas-powered thrills. “You won’t go around the track for more than an hour,” he warned about today’s EV limitations. A bold stance in a world gone quiet. Here’s why Toyoda’s message is firing up car lovers: #Toyota #AkioToyoda #CarCulture #GasPower #EVvsICE #SaveTheManuals

Szechuan Sauce Spicy Homemade Szechuan Sauce with Garlic, Ginger, and Chili Heat Ingredients: 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon hoisin sauce 1 tablespoon chili garlic sauce (or sambal oelek) 1 teaspoon sesame oil 1 teaspoon sugar 1/2 teaspoon ground Szechuan peppercorns 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/2 cup water 1 teaspoon cornstarch (optional, for thickening) 1 tablespoon cold water (if using cornstarch) Directions: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, sugar, and ground Szechuan peppercorns. Set aside. In a saucepan over medium heat, add a touch of oil and sauté garlic and ginger until fragrant, about 30 seconds. Pour in the prepared sauce mixture and bring to a gentle simmer. In a separate bowl, mix cornstarch with 1 tablespoon cold water to create a slurry (if using). Add the slurry to the simmering sauce and cook for another 1–2 minutes until thickened. Remove from heat and let cool slightly before using. Store in an airtight container in the fridge for up to 1 week. Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes Kcal: 35 kcal per 2 tbsp | Servings: ~8 servings #szechuan #szechuansauce #spicysauce #asianrecipes #homemadesauces #garlicginger #quickasianfood #chilisauce #szechuanpeppercorn #asiancondiments #stirfrysauce #saucelovers #fieryflavors #easyhomemaderecipes #spicygoodness #hotandsavory #veganfriendlysauce #homemadechinesefood #boldflavorboost #zestyinspiration Meet your new favorite sauce: this Szechuan Sauce is fiery, garlicky, and seriously addictive! Stir-fry, dip, drizzle—just YES.

Louisiana Hot Sauce Fiery Louisiana-Style Hot Sauce with Aged Peppers and Vinegar Kick Ingredients: 1/2 pound red chili peppers (like cayenne or tabasco), stemmed 2 teaspoons salt 1 1/2 cups white distilled vinegar 1/2 teaspoon sugar (optional) 1 clove garlic, smashed (optional) Directions: Roughly chop the chili peppers and place them in a glass jar or container. Add salt and stir to coat evenly. Pour in the vinegar, making sure the peppers are fully submerged. Add sugar and garlic if using. Cover the container with a breathable lid (like cheesecloth or a fermentation lid) and let it sit at room temperature for 5–7 days to ferment slightly. After fermentation, pour the contents into a blender and blend until smooth. Strain the sauce through a fine mesh sieve to remove solids (optional, for a smoother sauce). Pour the strained hot sauce into a sterilized bottle or jar. Store in the refrigerator for up to 3 months. Shake well before each use. Prep Time: 10 minutes | Fermentation Time: 5–7 days | Total Time: ~7 days Kcal: 5 kcal per serving (1 tbsp) | Servings: ~24 servings (1 ½ cups) #hotsauce #louisianaflavor #spicycondiments #fermentedfoods #homemadesauce #hotsaucerecipe #hotpeppers #spicygoodness #cayennepepper #vinegarbased #saucelovers #heatseekers #hotsaucelife #chilipaste #fireyflavors #hotsauceaddict #diyhotsauce #southerncooking #fermentationlove #boldflavors Bring the heat! This Louisiana Hot Sauce is bold, tangy, and the perfect DIY project for spice lovers!