Outside the dugout: What's cooking?

It was BLT's last night and they were great.

tonight we are having chicken enchiladas using one of the chickens I smoked over the weekend. Made my own green enchilada sauce.

 

Pretty much how I do them.

A friend of mine suggested just a tiny amount of sugar right before the sear to get some caramelization. Either at the beginning or toward the end for a reverse sear. It does work but I normally skip that step.

 

Ribeye is my favorite steak followed by NY strip. I find filet mignon not fatty enough so I need to wrap it in bacon or some other way of raising the fat content.

 

My wife is making a stir fry with baby Shanghai bok choy tonight.

After replacing the alternator in my MIL's car over the weekend it was running great until yesterday. Then it was acting like the water pump went out and I thought that maybe I overtightened the serpentine belt even without any "chirping" but it was some kind of radiator failure that had nothing to do with the alternator replacement. I noticed that arriving at my dental appointment yesterday the engine was running VERY hot but didn't over heat. I added some water but in about a mile the temperature gauge was close to pegged. I did a "drive a mile stop the car for fifteen minutes" slog to where we usually get things repaired if I don't know what it is or don't want to do it. I even tried running the heater to cool the engine but never got hot air coming through the vents. I suspected that it was the water pump which I didn't want to do so I dropped it off. Instead I need a new radiator. I guess that modern ones have plastic pieces that fail.

 

My MIL has AAA but in my experience it would have taken longer to get a tow from them than to baby the car to the shop.