Greetings and Salutations!
OK… so it wasn’t the fuel system after all.
It was our friend, Mickey Fucking Rat again!!!

The shop called Sapper this A.M. and told him that it was the mass air flow sensor as well as the wiring harness. Plus the air cleaner box! You couldn’t see it from just popping the hood however… it was all ‘under and out of sight’.
The sonofabitch chewed it ALL up in there.
To the tune of $800 in parts alone. This was the point when Sapper flipped his shit, and I did a quick goolag search and found that the fuckers at the shop were not just overcharging, but “Bending over and assraping us” in overcharging. The Mass Air Flow sensor? Theirs: $125. Amazon for an OEM? Try $39.99. The air box itself? They wanted $225!!! We found it on one of the parts houses for less than $100.
Sapper went down and chewed some serious ass. The fucking guy behind the counter tried the “Well all our parts have a xyz warranty!” and all this shit. Then tried to say they wouldn’t use parts that we supplied… I wasn’t there but in the end the Manager got involved and now? Well they’re using OUR parts and the bill is going to be oh-so-much less now.
I’m sooooo weary of “The Grift™“
Like is there anything or any place in this fucking country that isn’t trying to fuck you up and over for your cash? I mean even the church… I completely cut the Catholic Church here dead because of the number of times that the Collections Plate(s) went around…
“This one is the Mother Church collection!”
“This one is for our Overseas Missions!”
“This one is is for the building of the New Church”
“This one is is for….”
What the fuck ever dude…
You lost me for good now man…
I mean it was just like horrible man. The “Overseas Missions” in particular chapped the fuck outta my ass. The “Mission” in question? It was to help the Catholics in Costa Rica… The way they played it up… OMG… like it’s a completely unsettled Third World country or something. The big problem I had was that the areas that they were talking about going to and ‘helping’ weren’t exactly the poor areas… Nope… they were going to places like Jaco… which to someone unfamiliar with the area wouldn’t know that’s some primo beach and vacation area there.
It’s right down the street from Punterenas. That’s exceptionally well known as ALL the west coast cruise ships stop there IF they have Costa on the itinerary. Essentially they were collecting dinero to take vacation trips on the parishioners dime, and by doing a few days of helping out with building a new school or handing out bibles or some other sort of ‘justifiable bullshit’ and gee… they get a fantastic Vay-Kay out of it.
I know of what I speak as The Other Countries Lil and Middle are located in Esparza which is about 20 miles inland directly up Route 1 on the InterAmericana Highway. My last trip to see Middle Country I spent a weekend with him blasting up and down the Highways and Byways on his Harleys. He’s got two of them, so I got to do “The Motorcycle Diaries” in real life. Needless to say, some of the most fun I’ve had in eons back then…
Telling you, this kind of grift is why I bailed on the church. Nevermind the padre who married me and the X who got ‘perp walked’ a few years after for being a fucking kid diddler…
Can you blame me?
So tonight is another quiet wife-less evening. I can’t update y’all for a few more on her mission, but I will when OPSEC is no longer an issue. The cool thing about her being gone is I get to make the food she doesn’t like, like tonight’s chow, oven Baked Tilapia.
I should call it buy it’s correct name “Oven Baked Butter/Garlic Soaked Tilapia with a Hint of Lemon”
And of course we have a recibee and pics.
The start:

Two pounds of fresh Tilapia. Any fish will do, but this was on sale at Publix and never frozen and fresh caught supposedly. NOT Chinese stuff… again supposedly. Either way, those are some magnificent filets.
Then, it’s time to season them:

Salt and Pepper of course (not seen) and then the Thyme, Paprika and Oregano. You have to liberally coat both sides of the fish:

Then it’s time to get the Butter/Garlic (and Lemon) all put together. I scraped the entire exterior of one of the lemons for the zest before I sliced them up:

I ended up with about a teaspoon worth, which is fine. Then, I melted a stick of salted boo-tard as I like to call it:

And yeah, I need to clean the microwave LOL
I’m so tall I don’t see the roof of it, so I have the think about it when I’m cleaning, otherwise it gets funky like that. That’s the spatter from the leftover meatballs I had for lunch yesterday I reckon.
So after the melting of the butter, I added a 1/4 cup of lemon juice, the zest, and two heaping honking spoonfuls of the minced garlic:

Then I blended it all using the ‘boat motor’ as my X used to call it:

Now, one picture I forgot to take was before I put the fish into the pan. I added a very thin layer of seasoned Panko:

After the Panko went in, I -then- layered the fish:

You can see the Panko there in the pic.
After doing that, I poured the melted and blended garlic/butter/zest/lemon juice over the entire thing. I made sure that a nice coat was layered on each filet. After that, I followed up with another thin coat of the Panko, and placed the sliced lemon on top:

Then it went into the oven for about 15-18 minutes at 400 degrees. It was a wee bit longer because the filet were extra thick, and I didn’t want it underdone. I checked the thermometer and it needed to be (at the thickest part of the filet) at 145 or above. It hit 150, and I pulled it:

The side was ‘double dipped’ thin cut french fries, extra crispy due to the double dipping. It came out plated like this:

Super light, OUTSTANDING flavor and nice and flaky as a well done Tilapia should be. I think it’d be even better with Cod or Haddock, but currently the prices on those are insane AF, so I’ll have to wait until it comes down in price, or get farmed and frozen which I’m not a big fan of…
Either way, I’m pleased for an off-the-cuff ‘mess’ of things…
I hardly ever measure ‘stuff’ and just sort of throw my recibees together, and hope for the best. The only thing I didn’t add which I realized after the fact was some Aleppo Pepper, which would have only added to the awesomeness. I keep forgetting to add some ‘kick’ to the food here as Gretchen can’t ‘do’ hot spices because of her stomach issues, so my default setting for a lot of my cooking is ‘meh’ on the heat.
I think the next meal I cook up will be a bit ‘hotter’… like maybe some ghost pepper chili as my bro Cowboy gave us some that he grew, and that I subsequently froze as at the time, I wasn’t going to use them…. call it the ‘rainy day ingredients’ so to speak.
So that was dinner.
Otherwise, I’m off for an early bedtime tonight.
More Later
Big Country
