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New wheels!

Well, after almost 5 years, the tires that came with my Jeep have been replaced, and along with the new (to me) rubber, I replaced the alloy rims with a set of Pro Comp steel ones – and I’m no longer using the TPMS valve stems that were in the factory rims.

I think TPMS is a pretty nice feature – however, in the Jeep Wrangler, I think the implementation is pretty flawed.

  1. Only a light saying pressure is low – but no indication of which tire is low.  I had a 2005 Jeep Liberty with TPMS, and it told you which tire was low.
  2. Aluminum valve stems that cannot be replaced without replacing the entire TPMS assembly in the tire.  I had one assembly replaced because the stem had corroded to the point where there were only a couple threads of the needle valve keeping air in – the rest of the needle valve was exposed.  Not a comfortable situation to find yourself in when you’re planning a road trip.

corroded valve stem wheels on! Rubi's got new shoes!

Here’s a shot of one of the tires with the new wheels.  The new tires are the same as original equipment tires –  32″ BFG MT’s.  The new steel wheels are Pro Comp Rock Crawler Series 98 rims in flat black.  I also got wheel caps and new lug nuts, in chrome (the shop didn’t have any black ones in stock).  I think they look pretty good!

Record Cabinet

I’ve had a fairly large collection of vinyl that has been sitting in cardboard boxes for quite some time. Decided to dust off the collection and build some better storage for it. Researched on-line and found some excellent plans from the Audiokarma forum.
VERTGRAIN

 

casterThe casters I used are urethane wheels with precision ball bearings, rated for 275lbs.  Perhaps a little overkill, but they work great!

I used 3/4″ oak veneer plywood for the cabinet, and stained it with a combination stain/poly.

Pretty pleased with the results – will have to build another one to hold the rest of my collection!

Holds about 400 albums
Holds about 400 albums

 

 

a new fridge!

A few months back, our fridge packed it in – fortunately we had a second fridge and figured that we could get by just using the one fridge. Well, after a few weeks, we decided that one fridge was not enough.

So the research began, and after some shopping around, we decided that we would up the budget a bit and had a new Samsung fridge delivered.  Was able to get a next day delivery, so that evening, I ran a new water line into the kitchen to supply the fridge water & ice dispenser.

All was good until I realized that the fridge was not going to fit through the front door (or any other door) of our older house.

Front view of Samsung fridgeSo the fridge was delivered to the garage – and the next day, after removing all the doors and door fronts from the fridge, and the screen & main doors from the house, the fridge was in the house! Great! Until another Homer moment…. the entrance into the kitchen was too narrow as well!

So, out comes the reciprocating saw, so quick work of the entrance and the fridge was finally in place.  It fit perfectly into space where the old one was – but this new one has way more space – almost 26 cu.ft. in a 30″ opening.

A little more work than anticipated, but  well worth it!  Love the space and functionality that the new fridge gives us.

Mushroom and Apple Stuffed Pork Tenderloin

Mushroom and Apple Stuffed Pork Tenderloin
 
Author:
Recipe type: Entree
Serves: 6 servings
Prep time:
Cook time:
Total time:
 
Tasty, quick, and affordable
Ingredients
  • ½ white onion – chopped fine
  • 1 tbsp. olive oil
  • 8 oz. fresh white mushrooms – chooped fine
  • 1 yellow pepper – chopped fine
  • 1 granny smith apple – cored and chopped fine
  • ½ tsp. cumin – ground fine
  • ½ tsp. cinnamon
  • ½ tsp. ground sage
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. perpper
  • 2 tbsp. brown sugar
  • 2 pork tenderloins
Instructions
  1. Slice temderloins length-wise, without slicing through
  2. Lay flat open, cover with plastic wrap, and pound so that tenderloins are approx. ¼" thick
  3. Mix brown sugar, salt and pepper in small bowl
  4. Spread mixture evenly on both sides of tenderloin
  5. Heat olive oil in skillet, and fry onion until translucent
  6. Add cumin, cinnamon, sage and thyme, yellow pepper, apple and mushrooms
  7. Reduce heat and cook til apple is soft
  8. Preheat oven to 400*F
  9. Divide and spread stuffing evenly across length of each tenderloin
  10. Roll up, and tie together.
  11. Add a little more olive oil to skillet, and turn heat up
  12. Sear each tenderloin evenly on all sides
  13. Remove from skillet and place into 9x13 baking dish and place into oven.
  14. When internal temperature reaches 145*F - 150*F, remove from oven (about 40-45 minutes)
  15. Place tenderloins onto carving board, cover with foil, and let rest for 10 minutes