Regal Automotive Group will be closed on Monday, September 7, 2026 in observance of the Labor Day Holiday. Sal would like to wish all employees and their families a safe and happy holiday. We will see you on Tuesday, normal business hours.
| Every trade has secrets. The repair counter has five they’d rather I didn’t print, each one a service call you’ll never book. |
| 1. A TV’s resurrection ritual |
| TV won’t turn on? Before a tech touches a screwdriver, unplug it from the wall, hold the power button on the set (not the remote) for 30 seconds, plug it back in. That capacitor drain revives a shocking share of “dead” TVs. Samsung, LG and others bury this fix in their support pages. Now, you know it. Put down the index. Ammonia eats screen coatings. Dry microfiber cloths ONLY! |
| 2. A phone’s 90-second miracle |
| “My phone won’t charge” is the top walk-in, and most need zero parts. The port is packed with pocket lint, compressed tighter every plug-in. Techs fish it out with a toothpick while the customer’s jaw drops. |
| Their way: Power off, wood or plastic (never metal), gentle scrapes along the walls. You’ll be horrified and delighted by what comes out. |
| 3. A security pro’s lie |
| Ask a cybersecurity expert their mother’s maiden name, and their bank thinks it’s “Battleship.” Your real maiden name? One ancestry site away. Google says attackers guess your “favorite food” on the first try 19.7% of the time. Spoiler: pizza. |
| The pro move: a random fake answer stored in your password manager. Lie, but lie uniquely. |
| 4. Your AI opening move |
| The people who build AI for a living never take the first answer. Before letting it respond, they type one line:“Ask me five questions that would improve your answer.” |
| Here’s why. Given a vague request, a chatbot won’t admit it’s confused. It fills the blanks with average assumptions and hands you a generic answer with total confidence. Those five questions pull your real situation onto the page. Ask for a complaint letter, get a form letter. Answer the questions first, get yours. |
Do you ever feel like life has knocked the breath out of you? If so, you’re not alone. In fact, it’s no secret that this world is full of both beauty and trouble—of good things and hard things.
King David, whose life was recorded in various parts of the Old Testament, was highly accustomed to trouble—constantly threatened by legitimate enemies and faced with the reality of impending death.
Yet, inspired by the Holy Spirit, he wrote:
“The righteous person faces many troubles, but the Lord comes to the rescue each time.”
Psalm 34:19 NLT
If there’s one thing you can depend on, it’s that God is alive, active, and ever-present in your life … even the hardest parts of your life.
But who is the “righteous person” David speaks of in this particular Psalm, when other parts of the Bible say things like, “no one is righteous—not even one”? (Romans 3:10, Psalm 14:3). There’s a trick to understanding this at-first-glance contradiction:
Righteousness can’t be achieved, but it can be given.
When we trust in God, as well as His Son, Jesus Christ (who sacrificed His life so that we could truly live), we’re trusting that His righteousness will extend to us as well.
To put it simply, a righteous person is one who relies on God’s righteousness.
Seems unfair and unmerited, doesn’t it? But that’s grace. It’s by grace, through faith, that we—that you—can be counted as righteous. You can’t work for it and you can’t buy it.
Because of that, when we’re facing hard things, we can expect God to show up in a million unique ways. Not because we’re righteous on our own, but because He is righteous on His own. And His righteousness has no limits.
So how does God show up?
He guides. He comforts. He corrects. He reroutes. He reminds us of true things. He helps us persevere. He brings wisdom and discernment to our minds. He inspires others to help us. He compels us to help others. He gives us peace in the midst of trouble. He encourages us as we stand boldly in faith. He works and works and works in mysterious ways.
And just when you might wonder if your neediness is becoming a nuisance to God, remember: God’s presence is inexhaustible and His resources are limitless.
It’s good to need God every moment of every day. To breathe. To survive. To flourish.
So yes, trouble will come. But God will never leave your side.
STEP 1
Heat vegetable or canola oil in a large 12-inch skillet over medium-high heat until shimmering. Meanwhile, pat boneless, skinless chicken thighs dry with paper towels and season all over with kosher salt.
STEP 2
Add the chicken to the pan in a single layer and cook undisturbed until well-browned on the bottom, 4 to 6 minutes.
STEP 3
Meanwhile, place mirin, sake, soy sauce or tamari, water, and light or dark brown sugar in a medium bowl and whisk until the sugar is dissolved. Transfer 2 tablespoons of the sauce to a small bowl, add cornstarch, and whisk until the cornstarch is suspended.
STEP 4
Flip the chicken. Pour the sauce without the cornstarch over the chicken and bring to a boil. Reduce the heat as needed to maintain a lively simmer. Simmer until the chicken is cooked through, 5 to 10 minutes more.
STEP 5
Reduce the heat to medium. Transfer the chicken with tongs to a clean cutting board. Whisk the cornstarch mixture again. While whisking the sauce constantly, pour in the cornstarch mixture and cook until thickened, about 30 seconds. Turn off the heat.
STEP 6
Cut the chicken crosswise into 1/2-inch-wide slices and place in a wide, shallow serving bowl; pour the sauce over the chicken. Garnish with thinly sliced medium scallion and white sesame seeds if desired. Serve with cooked white rice with cooked broccoli.
Make ahead
The sauce can be made and stored in an airtight container at room temperature for up to 5 days. Add the cornstarch to the smaller portion of sauce when ready to cook.
Storage
Leftovers can be refrigerated in an airtight container for up to 4 days.
or the pork
For the Tangy Barbecue Sauce
For serving
Instructions
STEP 1
Preheat the oven to 300 degrees Fahrenheit and set an oven rack in the lower-middle position.
STEP 2
Pat the pork dry with paper towels.
STEP 3
Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl. Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don’t leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres).
STEP 4
Roast, uncovered, for 6 to 6 1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195 degrees F (95 degrees C).
STEP 5
While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about 10 minutes. Remove from the heat and let sit until the pork is done.
STEP 6
When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.
STEP 7
Pour off and discard the fat from the roasting pan (remember the handles are hot). Add 3/4 cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that’s OK.) Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
STEP 8
While the pork is still warm, use 2 forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about 2/3 of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.
STEP 9
To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.
Note
Pork butt (which is also sometimes called Boston butt) is misleadingly named; it does not come from the rear end of the pig. Rather, it comes from the thicker, well-marbled upper shoulder. It is not to be confused with a picnic roast, which comes from the lower end of the shoulder and is a bit leaner. If you can only find a boneless butt, that’s OK.
Make-Ahead/Freezing Instructions
The pork can be made entirely ahead of time and stored in a covered container in the refrigerator for up to 4 days. To reheat just a few servings of pulled pork, toss the pork in a microwave-safe bowl. Add a bit more sauce if the pork seems dry, and cover the dish with a plate or lid. Microwave the pork for 1 to 2 minutes, or until hot. To reheat a larger quantity, place the pork in a baking dish and add a bit more sauce if the pork seems dry. Cover the dish with aluminum foil and place in an oven at 250 degrees F (120 degrees C) for about 30 minutes, or until hot. To freeze, place the pulled pork in a zip-close freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Ingredients
Peel and thinly slice the onion and garlic. Dice tomatoes.
In a large pot, sauté the onion and garlic with a drizzle of olive oil. Add the tomatoes and oregano, then cook for a few minutes.
Pour in 4 cups water, season with salt and pepper, and add the chicken breasts. Simmer over medium heat for 20–25 minutes.
Remove the chicken from the pot and shred it using two forks. Return it to the broth along with 2 limes cut into quarters and the cilantro. Adjust the seasoning to taste.
Cut the tortillas into thin strips and cook them in a skillet with a little olive oil until crispy and golden.
Ladle the hot soup into bowls and top with the crispy tortilla strips. Finish with the juice of the remaining lime and a few cilantro leaves.
“Those who think they have no time for
healthy eating will sooner or later have
to find time for illness.” Edward Stanley
Regal Beagle Online 