Locking lug nuts are idiotic

This is a story about how I got my nuts off. Hard to do with cold hands and inadequate tools, and eventually I had to get another guy to help me. With his help, it took just a few minutes.

Locking lug nuts are idiotic, and now, as it happens, no longer on my vehicle.

As an idea they're okay I suppose, but in my life at least they created more problems than they solved. If someone wants your wheels or, in our case, genuine Honda plastic hub caps, always a hot item at any flea market, locking lug nuts aren't going to stop them. With the proper tool, they're easily removed.

I just don't happen to have the proper tool. Or the key. We did, at one time. The good, hardworking, and scrupulously honest wheel tech at Sam's Club kept ours when he installed our new tires two years ago, and his good, hardworking and scrupulously honest compatriot at the desk swears there are no extra, un-accounted-for Honda lug keys laying about the service center.

This all started with a flat tire on the van. We re-roofed back in August and I was certain I ran over a nail that we neglected to sweep up. It happens, you know? Saturday morning, I'm driving to the recycling center and the left rear tire goes flat. Okay, I've dealt with this before: get out the spare, the jack, the lug wrench, the key for the lug nuts...

( Cut for length... )

The damage to the old tire was substantial: a thumb sized hole in the inner sidewall. Not, therefore, a nail from our roof, or some punk with a switchblade.  Something far bigger blew that hole; I have no idea what. Replacing the tire will be painful on the pocketbook, but:

I'm grateful the blown tire happened so close to home, rather than, say, on the interstate at seventy miles an hour.

I'm grateful that it happened to me, and not Michelle and the kids.

I'm grateful that I was able to find the parts inexpensively.

I'm grateful that the dealership personnel were helpful.

Locking lug nuts are idiotic

This is a story about how I got my nuts off. Hard to do with cold hands and inadequate tools, and eventually I had to get another guy to help me. With his help, it took just a few minutes.

Locking lug nuts are idiotic, and now, as it happens, no longer on my vehicle.

As an idea they're okay I suppose, but in my life at least they created more problems than they solved. If someone wants your wheels or, in our case, genuine Honda plastic hub caps, always a hot item at any flea market, locking lug nuts aren't going to stop them. With the proper tool, they're easily removed.

I just don't happen to have the proper tool. Or the key. We did, at one time. The good, hardworking, and scrupulously honest wheel tech at Sam's Club kept ours when he installed our new tires two years ago, and his good, hardworking and scrupulously honest compatriot at the desk swears there are no extra, un-accounted-for Honda lug keys laying about the service center.

This all started with a flat tire on the van. We re-roofed back in August and I was certain I ran over a nail that we neglected to sweep up. It happens, you know? Saturday morning, I'm driving to the recycling center and the left rear tire goes flat. Okay, I've dealt with this before: get out the spare, the jack, the lug wrench, the key for the lug nuts...

( Cut for length... )

The damage to the old tire was substantial: a thumb sized hole in the inner sidewall. Not, therefore, a nail from our roof, or some punk with a switchblade.  Something far bigger blew that hole; I have no idea what. Replacing the tire will be painful on the pocketbook, but:

I'm grateful the blown tire happened so close to home, rather than, say, on the interstate at seventy miles an hour.

I'm grateful that it happened to me, and not Michelle and the kids.

I'm grateful that I was able to find the parts inexpensively.

I'm grateful that the dealership personnel were helpful.

Because I was asked.

Steak with Caramelized Onions

2	Lean beef. 6oz. portions, at least 1" thick. Sirloin works very well, as does tenderloin. Rib-eye not as well.
1	medium onion
4	baby portabello mushrooms
1T	brown sugar
1C	beef broth
1/4C	port. Red wine or sherry may be substituted. For even more fun, use scotch or bourbon.
1t	all purpose flour

safflower or peanut oil.

Preheat your over to 350 degrees.

Use a heavy frying pan only large enough to comfortably hold the two steaks. We'll be making the entire dish in this pan.

Slice the onions and mushrooms. Sauté the onions in a small amount of oil over medium heat. When they begin to turn translucent, add the mushrooms. Season with salt (lightly, if at all) and pepper. Cook both together until the mushrooms are almost done. Set aside in bowl for later use.

Raise the heat to med-high. Add 1T of oil to the pan and sear the meat, 30-60 seconds per side. Place in an oven safe pan to finish while you make the sauce. Remove the steaks after five minutes, and set them aside to rest, covered lightly with foil, for another five.

While the steaks are finishing, lower the heat on the pan and deglaze with the port (or wine or whiskey). Be sure to get all the crispy bits off the bottom of the pan. Add a few tablespoons of the beef broth. Sprinkle with flour and mix it in well - it will probably form a ball or at least a very thick goo. Add a little more beef stock. Mix out the lumps. Add a little more stock, mix out the lumps. Repeat until you're out of beef stock and the sauce is smooth. Finally, add the brown sugar. Mix until smooth.

When the sauce begins to thicken, add the onions and mushrooms and remove from heat. Slice the steak into strips and arrange on a plate, and add the sauce over the top.

Because I was asked.

Steak with Caramelized Onions

2	Lean beef. 6oz. portions, at least 1" thick. Sirloin works very well, as does tenderloin. Rib-eye not as well.
1	medium onion
4	baby portabello mushrooms
1T	brown sugar
1C	beef broth
1/4C	port. Red wine or sherry may be substituted. For even more fun, use scotch or bourbon.
1t	all purpose flour

safflower or peanut oil.

Preheat your over to 350 degrees.

Use a heavy frying pan only large enough to comfortably hold the two steaks. We'll be making the entire dish in this pan.

Slice the onions and mushrooms. Sauté the onions in a small amount of oil over medium heat. When they begin to turn translucent, add the mushrooms. Season with salt (lightly, if at all) and pepper. Cook both together until the mushrooms are almost done. Set aside in bowl for later use.

Raise the heat to med-high. Add 1T of oil to the pan and sear the meat, 30-60 seconds per side. Place in an oven safe pan to finish while you make the sauce. Remove the steaks after five minutes, and set them aside to rest, covered lightly with foil, for another five.

While the steaks are finishing, lower the heat on the pan and deglaze with the port (or wine or whiskey). Be sure to get all the crispy bits off the bottom of the pan. Add a few tablespoons of the beef broth. Sprinkle with flour and mix it in well - it will probably form a ball or at least a very thick goo. Add a little more beef stock. Mix out the lumps. Add a little more stock, mix out the lumps. Repeat until you're out of beef stock and the sauce is smooth. Finally, add the brown sugar. Mix until smooth.

When the sauce begins to thicken, add the onions and mushrooms and remove from heat. Slice the steak into strips and arrange on a plate, and add the sauce over the top.