2014 BMW i8 Review
The 2014 BMW i8 is an all-new model. Introduction Based on the BMW Vision EfficientDynamics concept car shown a few years ago, the 2014 BMW i8 represents the German automaker's vision of a high-performance plug-in hybrid. If this is what the future looks like, sign us up.
Zero to 62 mph in 4.4 seconds? A full charge in three hours from a regular garage outlet? Approximately 95 mpg? Yes, please. For the i8, BMW chops its classic 3.0-liter inline six-cylinder engine formula in half. The i8 uses a turbocharged 1.5-liter inline three-cylinder paired with an electric motor and lithium-ion battery pack. The three-cylinder drives the rear wheels through a six-speed automatic transmission, while the electric motor powers the front wheels through a two-speed automatic. The engine and electric motor combine for 362 horsepower, 420 pound-feet of torque and all-wheel-drive performance, all integrated into a chassis that is 10 pounds lighter and 1.5 inches longer than the 3 Series. The i8 also delivers stellar handling thanks to 50/50 weight distribution and a low, centrally mounted battery pack, although standard 20-inch wheels seem like a suspect choice for maximizing corner-to-corner performance. BMW says the i8 can also travel 22 miles and reach a top speed of 75 mph on electrons alone. Uncorked with the gasoline engine in the lead, it will reach a top speed of 155 mph. Sounds like a pretty good future to us. Lightweight construction helps bring lofty performance within reach, notably an aluminum chassis, chemically hardened glass (similar to that used in smartphones) and extensive use of carbon-fiber-reinforced panels within the 2+2 passenger cabin. Those plus-2 rear seats are small, however, smaller than even a Porsche 911's, and are best considered auxiliary luggage space. Even settling into the front seats requires some practice given its unique scissor-lift-style doors. We drove a recent i8 prototype and found the i8's easy thrust in all-electric mode a close match for the Tesla Model S. In its Sport mode (there are also Comfort and Eco Pro settings), the i8 further awakens, feeling light, agile and averse to body roll. The hybrid never quite overwhelms with acceleration, but it also never feels winded, the electric motor's torque nicely covering for the small turbo as the latter winds up to deliver its power contribution. Whatever the i8 lacks in competitive performance, it won't lack for style. Its low-slung profile is punctuated by standard U-shaped LED headlights. You can even order the i8 with laser headlights where regulations allow (sorry, U.S. shoppers). Inside, a multitiered and layered cockpit design uses recycled materials and naturally treated leather for upholstery and panel surfaces Like the smaller i3 electric car, the i8 will offer three trim levels -- Mega, Giga and Tera -- all with varying degrees of sport and luxury appointments. The 2014 BMW i8 arrives in the spring and starts around $136,000. That's well above its most obvious target, the Tesla Model S, and that kind of money also buys a lot of Porsche 911. Performance aficionados won't likely be swayed and may even look across the BMW lineup to the "M" cars. But for the hybrid buyer seeking power, performance and efficiency through a lower profile, the 2014 BMW i8 presents a unique choice.
Zero to 62 mph in 4.4 seconds? A full charge in three hours from a regular garage outlet? Approximately 95 mpg? Yes, please. For the i8, BMW chops its classic 3.0-liter inline six-cylinder engine formula in half. The i8 uses a turbocharged 1.5-liter inline three-cylinder paired with an electric motor and lithium-ion battery pack. The three-cylinder drives the rear wheels through a six-speed automatic transmission, while the electric motor powers the front wheels through a two-speed automatic. The engine and electric motor combine for 362 horsepower, 420 pound-feet of torque and all-wheel-drive performance, all integrated into a chassis that is 10 pounds lighter and 1.5 inches longer than the 3 Series. The i8 also delivers stellar handling thanks to 50/50 weight distribution and a low, centrally mounted battery pack, although standard 20-inch wheels seem like a suspect choice for maximizing corner-to-corner performance. BMW says the i8 can also travel 22 miles and reach a top speed of 75 mph on electrons alone. Uncorked with the gasoline engine in the lead, it will reach a top speed of 155 mph. Sounds like a pretty good future to us. Lightweight construction helps bring lofty performance within reach, notably an aluminum chassis, chemically hardened glass (similar to that used in smartphones) and extensive use of carbon-fiber-reinforced panels within the 2+2 passenger cabin. Those plus-2 rear seats are small, however, smaller than even a Porsche 911's, and are best considered auxiliary luggage space. Even settling into the front seats requires some practice given its unique scissor-lift-style doors. We drove a recent i8 prototype and found the i8's easy thrust in all-electric mode a close match for the Tesla Model S. In its Sport mode (there are also Comfort and Eco Pro settings), the i8 further awakens, feeling light, agile and averse to body roll. The hybrid never quite overwhelms with acceleration, but it also never feels winded, the electric motor's torque nicely covering for the small turbo as the latter winds up to deliver its power contribution. Whatever the i8 lacks in competitive performance, it won't lack for style. Its low-slung profile is punctuated by standard U-shaped LED headlights. You can even order the i8 with laser headlights where regulations allow (sorry, U.S. shoppers). Inside, a multitiered and layered cockpit design uses recycled materials and naturally treated leather for upholstery and panel surfaces Like the smaller i3 electric car, the i8 will offer three trim levels -- Mega, Giga and Tera -- all with varying degrees of sport and luxury appointments. The 2014 BMW i8 arrives in the spring and starts around $136,000. That's well above its most obvious target, the Tesla Model S, and that kind of money also buys a lot of Porsche 911. Performance aficionados won't likely be swayed and may even look across the BMW lineup to the "M" cars. But for the hybrid buyer seeking power, performance and efficiency through a lower profile, the 2014 BMW i8 presents a unique choice.
How to Build a Balcony Garden on a Shoestring Budget
A common misconception about gardening is that it requires a big backyard and a lot of money. That’s why a lot of people, namely city dwellers on a tight budget, shy away from growing their own food. If you’re one of them, we have good news for you:
You can certainly grow your own food with a teeny-tiny balcony (or indoor space near a window) and only a few dollars in your bank account!
How?
Containers. All you need is a bunch of containers. It’s entirely possible to grow all kinds of herbs, fruits, and vegetables in all kinds of large and small pots, window boxes, hanging baskets, or used rain boots.
Yes, used rain boots. You don’t need a typical pot; you can use pretty much anything as a container!
Affordable upcycled container ideas
There’s no need to drop $25 on a fancy ceramic pot when you can dig around your garage or a thrift store. There are so many different things you can upcycle into a container for your balcony or window garden. Here are some fun, practical, and ridiculously cheap ideas:
Mason jars
Mason jars are a very versatile type of container for herbs.
You can place them indoors by a window, hang them from a window sill, put them on an outdoor table top, adorn them on a balcony railing, or set them on the ground. You just have to make sure they’re in direct sunlight for the most part of the day.If you don’t have any Mason jars (or empty pasta sauce jars) lying around your house, you can look for some at a thrift store or, as a last resort, buy a dozen of brand-new Mason jars for under $20 at Walmart, King Soopers, Safeway, or Amazon.
Pallets
Pallets are a great container for herbs, lettuce, or strawberries because they let you save a lot of space and money! You can pick up some good pallets behind a department store, grocery store, or pretty much any type of business that orders a lot of inventory on a regular basis. Be sure to check with the manager or owner first; they’d be likely to let you haul away the pallets for free just so they won’t have to pay a company to do it. You can also check Craigslist for free pallets.
Once you get your hands on a pallet, you have to make sure it’s not made of pressure-treated lumber. You don’t want toxic chemicals to leach into the soil and ruin your plants. Look at the cut end of the pallet. If there’s a green tinge, then it’s probably pressure-treated. If there’s no green tinge, you still have to make sure it’s definitely not pressure-treated. It’s better to be safe than sorry, after all! So go ahead and cut a small piece of the pallet. If the inside is yellow or white, then it’s probably not pressure-treated. For further information, check out Instructables.com’s How to determine if a wood pallet is safe for use. If you find that the pallet hasn’t been pressure-treated, sand it down and get it ready to serve as a gardening container! Growing a Greener World has a great set of instructions on how to do it right.
Tin or plastic buckets
You can use paint cans, empty coffee cans, sand buckets, or anything else you can find at the dollar store or around your house. You just have to remember to punch drainage holes in the bottom of each bucket.
Things to consider before getting a container
Before you let your imagination go wild and repurpose something into a container, take a look at the following list of important things to consider. It’ll help you choose the best container for the type of plant you want to grow.
* Size: When it comes to growing herbs, fruits, or vegetables, bigger is always better. The larger the container, the more likely the crop will come out all right. If the container’s too small, your crop will become root-bound and die. Note that most vegetables require a container that’s larger than 5 gallons.
* Weight: If you choose to use a tall container, you have to make sure it has enough weight in the bottom so it won’t fall over. If you intend to move the container around frequently, it’d be best to go with a lightweight container made from synthetic materials (such as a sand bucket or a plastic drum).
* Material: While most materials are safe to use, it’d still be wise to choose one that would suit your needs the best. Here’s a list of acceptable materials to use and how each one will benefit you.
- Plastic: With plastic, soil will not dry out as quickly as with other materials. Also, plastic containers are easy to move around, even after you plant in them.
- Ceramic: Ceramic pots are usually frost-resistant and will last for years. They also look nice and will pretty up your balcony. However, ceramic pots will make soil dry out quickly, so it’d be wise to line them with plastic sheets. You might be able to score a few ceramic pots for pennies on the dollar at a thrift store.
- Stone/concrete: If you’re worried about someone stealing your plants, you should invest in a stone or concrete pot. Those bad boys are extremely heavy, highly durable, and frost resistant.
- Untreated wood: This is a highly versatile material, because it can contain any type of plant. However, soil will dry out quickly, so be sure to line the inner walls of a wooden container with a plastic sheet, or just water the plant often.
- Metal: While this is an acceptable material to use in a container, it doesn’t do so well in extreme weather. Metal containers heat up quickly in hot weather and fail to provide adequate insulation in cold weather. If you must use metal containers in extreme weather, line them with plastic sheets or bubble wrap or just bring the containers inside when the weather gets too bad. Otherwise, only use metal containers in areas where the climate is generally mild.
- Fiberglass: This inexpensive material is ideal for balconies because it’s lightweight and can be moved around a lot. Also, fiberglass containers are weatherproof, but they don’t last a long time because they’re fragile.
Designing your balcony garden
Before starting your balcony garden, ask yourself the following questions to determine which fruits, vegetables, or herbs would fare best on your balcony:
* What type of microclimate exists on your balcony? Is your balcony exposed to wind, cold, and sometimes frost?
* What direction does your balcony face? If your balcony faces west, your plants will get plenty of sun in the afternoon and evening, and they’ll be shielded from the northeast winds. Plants in east-facing balconies are often subjected to frost and the abrupt change in temperature due to the sunrise in the morning. North and south facing balconies get sunlight for the most part of the day, and north-facing balconies get some wind.
* Is your balcony sheltered from the wind? Is there a screen or a wall that can protect your plants from the wind?
Take those questions into consideration and determine the best types of fruits, vegetables, herbs, or other plants for you to grow on your balcony.
Next, grab a sketchbook and plan different options. Be sure to get the measurements right. Figure out which types of containers would fit in your space in the best way possible.
Once you have everything planned out, get the containers you need, start planting, and watch your balcony garden flourish in no time!
Source
Top 3 Awesome Lifehacks That Will Change Your Life
No.1 Always delete your website browser cookies and cache before you start booking airplane tickets
Some airline companies have developed software that tracks the traffic on their websites.
They also differentiate the types of customers that are regular from the new ones and offer different ticket prices to both groups. It’s not just that but Mac users are pushed to even higher prices.Therefore if you want to get the best ticket offer online make sure you simply use your browser’s incognito mode or delete the cookies.
No. 2 You can separate egg yolks like a master by using a simple empty plastic bottle.
By just using the simplest method to separate egg yolks you can make your cooking much less time consuming. You just need an empty bottle, a couple of eggs and a plate. You then break the eggs in the plate and use the vacuum created by the bottle to suck inside the egg yolk. Fast and easy!
No. 3 When camping strap a head light or a small flashlight on a bottle of water inside your tent.
Instead of worrying the burning fire you have set will attract those vicious predators while you are camping in the forest, you can simply use a transparent bottle of water and strap a head light on it. This way you will fill your tent with ambient light and make your camping experience wonderful.
12 Recipes to Celebrate Spring Veggies
For those of us in the Northern Hemisphere, spring has arrived. Depending on where you live, you might be flooded with peas, asparagus, and strawberries, and already looking forward to stone fruits and corn on the cob, or you might be watching the thermometer hover around 50° and longing for something besides radishes to show up at the farmer’s market.
The anticipation that comes along with the first spring produce makes the moment that it finally arrives that much more satisfying – the sight and taste of something young, fresh, and green is exhilarating after months of hardy root vegetables and winter staples.
Here, we’ve highlighted four quintessential spring vegetables – peas, asparagus, fava beans, and ramps – and found recipes that celebrate them from twelve great food bloggers. Some are vegetarian, some are light, some are filling, but all of them will increase the amount of green – and the depth of flavor – that you’ll find on your plate after making them.
PEAS
1) Sweet Baby Pea Salad with Cashews and Bacon from Home is Where The Cookies Are
Tiny, perfect, baby peas, plucked from their pods, have a sweetness that is irresistible on a warm spring day.
A bowl full of them, dressed gently with melted butter, is a meal in and of itself. Here, Sara from Home is Where The Cookies Are, takes that bowl full of peas a few steps further. First, she adds water chestnuts and scallions, for crunch and bite. Then, crumbled bacon and cashews, for a salty, savory hit. Last, she tosses the mixture with peppery watercress and a lemon and mustard vinaigrette for a bowl of peas that makes an unforgettable spring meal.2) Spring Peas and Shoots with Pancetta and Orechiette from Taste Food
For many of us, peas and pasta bring back childhood memories of Mom trying to sneak a few extra, easy-to-cook vegetables into the only thing we ate with gusto – spaghetti. Some of us were fooled, and others simply ate around them, turning up our noses at anything green. Now that we’re grown up, we’ve realized that peas and pasta is really a fantastic combination, one we’d be happy to eat any day. Lynda of Taste Food has upped the ante, adding pancetta, tender pea shoots, and a creamy cheese sauce to the mix. She says it best herself: “It’s the essence of early spring, a season which brings a mixed message of cool rain and gentles sunshine” – this dish totally satisfies the cravings of this transitional time period.
3) Pan Seared Scallops with Lemon Herb Peas from Food Wine Thyme
Another common place for peas on your dinner plate? On the side. A side of peas adds a pop of green (as well as a requisite serving of veggies) to any meal. Kathy of Food Wine Thyme serves these vibrant peas, sauteed with lemon juice, parsley, and garlic, with a plate of seared scallops. This meal is healthy, sustainable, easy and fast – blanch the peas for 3 minutes, saute the peas for 2 minutes, then sear the scallops for 6 minutes, and dinner is served!
ASPARAGUS
4) Asparagus Stir-Fry with Smashed Garlic and Black Olive from Lady and Pups
Classic preparations like bacon-wrapped asparagus, asparagus custard tarts, or simple olive-oil roasted asparagus are typically the first things to come to mind when we ponder what to do with our bounty of spring asparagus. But that’s a thing of the past, now that we’re craving this spicy, flavor-packed, Chinese asparagus stir-fry from Mandy of Lady and Pups. Between the black olive and garlic paste, toasted chilies and peppercorns, and flash-fried asparagus spears, this recipe packs a serious punch – in the best possible way!
5) Asparagus, Fontina, and Speck Ham Panini from Strawberry Plum
When spring isn’t quite coming fast enough (like during the April blizzard when Sarah from Strawberry Plum made this sandwich), trick yourself into acknowledging the best of both seasons with a crossover recipe like this gooey asparagus grilled cheese. Toasted Italian bread, melty fontina cheese, salty speck ham, and a thick smear of mustard admit that the weather conditions are less than ideal, but fresh green asparagus spears hidden in the middle remind you that summer will arrive eventually! In the meantime, enjoy the last of the comfort foods while you don’t feel too guilty about it.
6) Shaved Asparagus and Bacon Pizza from Kitchen Konfidence
A hot slice of pizza is not a seasonal treat – it’s pretty much delicious any time of the year, any day of the week, morning, noon, or night. That said, what we put on our pizza varies now and again, and this springtime pizza from Brandon of Kitchen Konfidence will likely be our next choice. Between the thinly shaved asparagus, crumbled bacon, sliced scallions, and melty mozzarella and parmesan cheeses, this pizza has all types of goodness going for it. Fire up the oven, please.
FAVA BEANS
7) Chicken with English Mustard and Fava Beans from The Kitchen Alchemist
What with two rounds of peeling required, fava beans, or broad beans as they are sometimes called, are a bit labor intensive to prepare, but elegant recipes like this Sous Vide Chicken with Mustard and Fava Beans from Hannah of the Kitchen Alchemist make all that shucking well worth your while. This meal, which includes golden brown chicken thighs, a buttery mustard sauce and favas cooked in butter and cream, would be a stunning dish to serve to company, yet still remains homey and satisfying. Don’t worry if you don’t have a sous vide machine – Hannah assures us that the chicken is just as delicious when cooked conventionally in the pan sauce.
8) Fresh Fava Bean and Almond Spread from Love Food Eat
Fava beans are native to North Africa and the Middle East, and are frequently found in the cuisine of those regions. From falafel to hummus, anywhere you might find other hearty beans, you can find recipes that call for fava beans instead. Here, Chinmayie of Love Food Eat creates a Middle-Eastern-inspired dip from sauteed fava beans, roasted almonds, and garlic. It’s vibrantly green, and super good for you – slather it on sliced bread for a satisfying and wholesome afternoon snack.
9) Kasha, Black-Eyed Pea, Mackerel, Fava Bean, Tomato, and Miso Salad from Rosa’s Yummy Yums
If you are looking for a meal that pretty much satisfies every vitamin/mineral/nutrient need you have, look no further. Just about everything in this powerfood-packed salad from Rosa of Rosa’s Yummy Yums is good for you. It’s summery yet filling, featuring fresh favas, tomatoes, and onions, cooked kasha and black-eyed peas, protein-full canned mackerel, and a flavorful miso dressing. Lunch is ready!
RAMPS
10) Ramp Pesto with Bacon from J’Adore You More
Ramps, which are sometimes labeled as wild leeks, are a wild onion that grows primarily in the Eastern U.S., most notably in Appalachia. Their flavor is a cross between a leek and garlic, and when they come into season they’re highly sought after. One of the most favored uses for them is pesto, like this one from Rachel at J’Adore You More, since they provide both the leafy green body and pungent garlicky flavor that a good pesto needs. Rachel serves this pesto simply, with spaghetti, bacon, and Parmesan cheese – a simple and perfect meal for a spring night.
11) Wild Garlic and Leek Risotto with Crispy-Skin Bream, Shaved Fennel, and Watercress from Susan Eats London
If you want to highlight ramps in a dinner-party worthy dish, consider making this Ramp Risotto with Crispy-Skin Bream from Susan of Susan Eats London. The ramps get chopped and folded into the creamy risotto, which is topped with a quickly fried piece of the bream as well as a raw fennel and watercress salad. It’s a grown-up and restrained combination, with a good balance of indulgence and fresh, healthy ingredients.
12) Asparagus and Caramelized Ramp Hand Pies from Reclaiming Provincial
Not sure that you like the sound of oniony, garlicky, leeky ramps? Just read Carey of Reclaiming Provincial’s story about how they converted her from a staunch onion-hater to a sometimes-onion-liker and ardent fan of their wild counterpart, and you’ll be convinced to give them a try. Now she uses them in all sorts of dishes, including these savory hand pies, which are filled with roasted asparagus, caramelized ramps, ricotta, and Parmesan cheese. These would be a perfect appetizer, afternoon snack, or bring-to-work lunch – just imagine all the jealous stares you’ll get when your coworkers see you bite into a cheesy, savory, spring-veggie-filled pie for lunch, then hop into the kitchen and make a batch of these.
Source
Subscribe to:
Posts (Atom)