Uber now lets you request a ride for someone else

Uber is adding a new feature that lets you specify someone else in your phone’s contact book as the rider for the trip. It was always possible to hail a ride and specify another pickup point if you wanted to, but the new feature really streamlines the process, allows both rider and driver to contact one another directly and still makes sure the requester is the one who foots the bill.

The new feature is simple in terms of how it’s used, adding a step when you set a pickup location that isn’t your phone’s current geotagged spot. This will call up a request dialog that asks whether the ride is for your, or for “Someone Else,” which will then open up your address book, let you pick a contact and then set the destination for the ride and send the request.

It uses your contact book info to connect the driver and the rider; the rider gets a text message to their phone that offers their driver’s name, a link that lets them track their progress on a map, and a contact number so they can reach them directly. The driver will see the rider’s name and also be able to contact them directly, though your friend’s phone number isn’t shared directly with the driver.

Uber product manager Kyle Miller explained on a call that Uber thinks this will be especially useful for users who want to provide rides to their aging loved ones, to help them with the increasing challenge of mobility when they don’t necessarily have access to their own Uber accounts or smartphone devices offshore company.

“On the product team, we’re focused on making Uber accessible to everyone in the family, and on making people’s lives easier around the world,” “What we’ve learned through research is that at a macro level, people want an easy way to request a ride for a loved one. This was in particular a big request for riders internationally, whose loved ones maybe don’t have smartphones or good connectivity, with also a specific emphasis on seniors.”

Miller said that specifically with senior loved one, their research showed that users were concerned about them losing their mobility as they got older, and they were also concerned about being overwhelmed with having to take on managing those mobility problems themselves. That’s what drove the development of this feature Travel Statistics.

It’s rolling out in the U.S. starting today, but also in 30 other countries at the same time, including India, Indonesia, Vietnam, Malaysia, Philippines, and more, with additional markets getting the update soon.

Uber may be facing a host of very challenging problems at the top, including a big gap in its senior leadership, and across its workplace culture, but it’s still got to focus on product iteration if it wants to retain its market leadership, and this feature broadens its potential customer base to a previously hard to reach user group, via the proxy of existing riders china vpn.

Johnny Cakes

From Delish
Bee Engelhart, the blogger behind Good Food Michigan, shares this recipe for johnny cakes, or cornmeal pancakes. They're a simple, hearty dish that make an excellent breakfast with nothing more than a pat of butter. If burgundy wine
    1 tablespoon(s) butter, melted
you're feeling creative, try them with some savory toppings like smoked salmon or roasted vegetables.


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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
johnny cakes

Courtesy of Bee Engelheart

Ingredients
    U.S.         Metric     Conversion chart

    2/3 cup(s) yellow cornmeal or semolina flour
    1/3 cup(s) all-purpose flour
    2 teaspoon(s) baking powder
    1/2 teaspoon(s) salt
    1 1/2 tablespoon(s) granulated sugar
    1 large egg
    1 1/4 cup(s) milk
    1 teaspoon(s) apple cider vinegar krug champagne
Directions

    Combine the first 5 ingredients in one bowl and the egg and milk in another.
    Gradually stir the wet ingredients into the dry. Rest for at least 30 minutes or overnight in the refrigerator.
    Stir in the melted butter.
    Heat a cast seasoned cast iron skillet or griddle over a high to medium-high heat.
    Grease the surface with butter.
    Drop 3 tablespoons to 1/3 of a cup of batter for each pancake. Turn travel trade updateswhen the bottom is golden brown and the top is riddled with holes. Cook until baked through.

Cake with Milk Chocolate Frosting

From Martha Stewart Living Omnimedia
It's our new go-to special-occasion cake: a tall, tender beauty that's sophisticated yet easy to make. What saves the lush milk chocolate frosting from being cloying is the addition of tangy sour cream.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
chocolate flecked layer cake with milk chocolate frosting

Courtesy of Martha Stewart Living

Serves: 12

Total Time: 1 hr 20 min

Prep Time: 40 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    1 1/2 stick(s) unsalted butter, softened, plus more for pans
    2 1/4 cup(s) all-purpose flour, plus more for pans
    1 1/2 teaspoon(s) baking soda
    2 1/2 teaspoon(s) coarse salt
    1 cup(s) granulated sugar
    2 tablespoon(s) granulated sugar
    1/3 cup(s) packed light brown sugar
    1 large egg yolk
    2 large eggs
    1 tablespoon(s) pure vanilla extract
    1 1/2 cup(s) sour cream
    3/4 cup(s) whole milk
    8 ounce(s) (61 to 70 percent cacao) bittersweet chocolate, finely chopped
    Milk Chocolate Frosting

Directions

    Preheat oven to 350 degrees F. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a medium bowl.
    Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
    Divide batter between pans, and spread evenly with an offset spatula. Bake until deep golden brown and a toothpick inserted in centers comes out clean, about 40 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and parchment, and let cool completely, right side up, on wire racks.
    Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a platter or cake stand, and spread evenly with 3/4 cup frosting. Repeat with a second layer and another 3/4 cup frosting. Place third layer on top, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread entire cake with remaining frosting (about 2 3/4 cups), smoothing top and sides. Serve immediately, or refrigerate, uncovered, up to 2 days; if refrigerated, let cake come to room temperature before serving.

Tiny Cherry and Almond Tea Cakes

From Martha Stewart Living Omnimedia
Each of these charming tea cakes is baked with a whole cherry inside — stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
tiny cherry and almond tea cakes

Courtesy of Martha Stewart

Yields: 30

Oven Temp: 400

Ingredients
    U.S.         Metric     Conversion chart

    1 1/4 stick(s) (10 tablespoons) unsalted butter, plus more for muffin tin
    1 cup(s) all-purpose flour, plus more for tin
    1 1/4 cup(s) finely ground unblanched almonds
    1 cup(s) sugar
    1 teaspoon(s) coarse salt
    5 large egg whites
    4 teaspoon(s) kirsch (cherry brandy)
    30 sweet (Bing) cherries

Directions

    Preheat oven to 400 degrees F. Brush 30 cups of 2 mini-muffin tins with butter,Hong Kong trade directory     Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
    Whisk together flour, ground almonds, sugar, and salt in hand coffee grinder and dust lightly with flour.
a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
    Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers Beverly skin refining centerat room temperature overnight.

Egg-in-the-Hole

From Country Living
This hole-in-one beauty begins with a thick slice of buttered brioche bread. The freshest eggs will have centered, golden yolks and the best flavor. Drop in a jumbo egg and cook until the bread is toasted and the egg is set. Pair with bacon or roasted tomatoes.


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Nutritional Information

Calories    284
Total Fat    17.4g
Saturated Fat    --
Cholesterol    318mg
Sodium    434mg
Total Carbohydrate    19.7g
Dietary Fiber    --
Sugars    --
Protein    12g
Calcium    --
egg toast and bacon

Antonis Achilleos

Serves: 4

Total Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    4 slice(s) (1-inch thick) brioche
    3 tablespoon(s) unsalted butter, melted
    1/4 teaspoon(s) salt
    1/8 teaspoon(s) freshly ground black pepper
    4 jumbo eggs

Directions

    Set the broiler to low. Punch out a 2 1/2-inch hole from the center glass infuser teapot of each bread slice. Stir the melted butter, salt, and pepper together and brush the mixture on both sides of the bread slices and cutouts, including the inside of the hole.
    Toast the slices and cutouts of bread on a large nonstick skillet over medium-low heat until golden. Flip tourism online training the bread and crack an egg into each hole.
    Cover and cook until egg sets -- 1 1/2 to 2 minutes.wine buff Place the skillet under broiler just until the white is fully cooked. Serve immediately.

Lemon-Herb Chicken

From EatingWell.com
When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes nicely browned and crisp. Here, the chicken is roasted on a bed of carrots, turnips, and celeriac — but any mixture of root vegetables will work. You'll need about 8 cups of chopped or cubed vegetables.
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Nutritional Information
(per serving)

Calories    308
Total Fat    9g
Saturated Fat    2g
Cholesterol    100mg
Sodium    691mg
Total Carbohydrate    21g
Dietary Fiber    5g
Sugars    --
Protein    34g
Calcium    --
 whole roasted lemon-herb chicken on a bed of vegetables
Ken Burris
Serves: 6

Yields: 6 servings, 3-4 ounces chicken and 2/3 cup vegetables each
Total Time: 2 hr 15 min
Prep Time: 40 min
Oven Temp: 400

Ingredients
    U.S.        Metric    Conversion chart
1/4 cup(s) fresh sage leaves, divided
1/4 cup(s) fresh thyme sprigs, divided
2    lemons, divided
2    teaspoon(s) minced garlic
2    tablespoon(s) extra-virgin olive oil, divided
1    teaspoon(s) salt, divided
3/4 teaspoon(s) freshly ground pepper, divided
1    small onion, quartered
1    4- to 4 1/2-pound chicken
4    large carrots, cut into 1/2-inch chunks
3    medium turnips, peeled (see Tips & Techniques) and cut into 1/2-inch cubes
2    (1 1/2-2 pounds total) celeriac roots, peeled (see Tips & Techniques) and cut into 1/2-inch cubes
Directions

Position rack in lower third of oven; preheat to 400ºF.
Chop 8 sage leaves and place in a bowl with 2 teaspoons thyme leaves. Squeeze the juice from 1 Hong Kong Tour Guides lemon into the bowl. Add garlic, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix well. Set aside.
Pierce the remaining lemon all over with a sharp fork. Cram the lemon, onion, and the remaining sage and thyme into the chicken cavity.
Place the chicken breast-side up on a cutting board. Use your hands to gently loosen the skin covering the breast, thighs, and the top end of the drumsticks. Smear the lemon-herb mixture under the skin, covering as much of the meat as possible.
Toss carrots, turnips, and celeriac in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon Crown Wine Cellars each salt and pepper until well coated.
Place the chicken breast-side up in a large roasting pan (but not on a rack). Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 to 1 1/4 hours.
Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving. Transfer the vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible. Serve Wavy Wigs the chicken with the vegetables.oasted

lemon.
es.rnish. with couscous.

Balsamic Chicken and Pears

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Star ingredient: skinless, boneless chicken breasts, which deliver plenty of protein with almost no artery-clogging saturated fat. Whole wheat couscous and pears add beneficial fiber, and Roma beans serve up multiple plant nutrients.
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Nutritional Information

Calories    450
Total Fat    7g
Saturated Fat    1g
Cholesterol    66mg
Sodium    235mg
Total Carbohydrate    61g
Dietary Fiber    10g
Sugars    --
Protein    36g
Calcium    --
 Balsamic Chicken and Pears
James Baigrie
Serves: 4

Yields: 4 main-dish servings
Total Time: 25 min

Ingredients
    U.S.        Metric    Conversion chart
1    package(s) (9-ounce) frozen Roma beans
1 1/3 cup(s) whole wheat couscous
1    tablespoon(s) olive oil, see direction step 2
1    teaspoon(s) olive oil, see direction step 3
4    small (about 1 pound) skinless, boneless chicken-breast halves
2    Bosc pears, each unpeeled, cored, and cut into 8 wedges
1    cup(s) chicken broth
3    tablespoon(s) balsamic vinegar
2    teaspoon(s) cornstarch
Directions

Prepare Roma beans and Panamanian foundationcouscous as labels direct.
Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part is pierced with tip of knife, turning over once. Transfer chicken to plate.
In same skillet, in remaining oil, cook pear wedges 3 to 4 minutes or until lightly browned and tender.
In cup, mix broth, vinegar, and HKUE ENG cornstarch; add to skillet with pears. Managed Firewall ServiceHeat to boiling on medium-high. Boil 1 minute. Return chicken and any juice on plate to skillet; heat through.