I mean, I knew they were coming that day to get it, but I thought there'd be some sort of fanfare or solemn service or something. I had given him my cell phone number in case I wasn't home and he did attempt to call the home phone according to my middle daughter, but he didn't leave a message.
The only thing we were left with is the skid marks in the front yard where the car tried to hang on for dear life (he just came and drug it up on the trailer with no keys or anything). It felt sad in an odd sort of way. I just thought it would be a bigger deal or that I'd have more closure or something.
However, I learned something new yesterday. Did you know if you keep stalling a car and starting it back up many times in a day it drains the battery?
My daughter found out that mean fact in the Costco parking lot and her car wouldn't start. But, hey, she was at Costco and although she called me first, it was her genius idea to ask the tire center guys if they'd jump her car.
They did. But in the meantime I decided I needed to intervene and showed up at Costco. It's only about three or four miles from our house. I wasn't sure what I could do, but by the time I got there, it had been started and she had killed it again, because she's learning to drive a stick and that's what happens.
There was a man and lady standing there,with a portable battery charger and they were kind enough to take the time to jump it again. She kind of did the man a favor because he told me he'd had the thing in his car for the past two years and it was the first time he got to use it. We thanked him profusely for his kindness; although he had a kind of glow about him. The kind kids.... uh, guys get when they get to use their toys for the first time.
And that's why I needed to be there - to drive the car home. It couldn't handle another clutch mishap with the battery dying.
Yesterday was another convoluted day in my misfit week; one in which I had a glimmer of hope it was back on track because I planned a crockpot dinner. The only problem was, I put it on rather late in the morning and everything was frozen. I thought if I put ribs on instead of a whole pork roast it shouldn't be a problem. Chops would have been better, and I would've sworn on my life I had some, but alas.
The ribs weren't even near ready by dinner time. I felt at loose ends after the letdown of our vehicle being whisked off to the big wrecking yard in the sky without so much as a wave of gratitude for its three years of service and on top of it the ribs not being done.
I was trying to think of something easy and brilliant to whip up, when it occurred to me I hadn't made anything new for Good Food Friday. I don't know how I come around to these things, but I suddenly had the idea to make chicken enchiladas. My sister had given me a recipe, I think, which I couldn't find anywhere, so I turned to the internet.
Here's what I found. These are not your low fat fare, but they are good comfort food and fit in well with my convoluted, misfit week.
I will always remember this recipe for the day my daughter's car was towed and she learned how to drive a stick-shift. It's something, I guess.
Simply Sour Cream Chicken EnchiladasIngredients
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 (8 inch) flour tortillas, softened
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) cans chicken broth
- 1 cup sour cream
- 1 (4 ounce) cans chopped green chilies
- In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.