Running Bear's April 2022 Coffee Shop

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McLeod said:
Whenever I meet up with a piece of equipment, I always stop and take a photo. I've got a collection of equipment photos, like garbage trucks, loaders/back-hoes, etc,etc. Now, the other day, I got a photo of the town street-sweep. - Not very interesting, I know. Fifty years from now from now, this type of photo might be a bit more sought after.
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I believe you are right about that. So many moving films of trains the photographer will get the locomotive and one sees a couple of the vintage cars begin to roll by and they stop filming until the caboose. I'm thinking "I wanted to see the whole train". It would have been boring and mundane at the time but a gold mine of information now.

I did the same thing in the 1970's. I would ride or drive by the North Wichita tower where there was a Santa Fe round house. I would look over and see all the locomotives. "Ah, sigh, nothing but a bunch of old "F" units." Only one time did I think to take a picture was when there was one of the F7B units that had the blue strip rather than red. To this day I wish I would have taken so many more photos. I had no idea they were being drawn back toward the Texas subdivisions and eventually to go to Cleburne to be rebuilt or scrapped.
 
Smudge617 said:
So need to try Kadees with the longer shank, but don't think that's going to work either, if not I might try the Kadee #451, but I need to do more research on that one,
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Did you already remove the coupler mounting off the truck? For Rivarossi / AHM / IHC cars to run on narrow curves, I've started using the McHenry direct replacements for the truck mounted ones. #53 for heavy weight, #52 for 1930s light weights. except the RPO and Baggage.

https://www.modeltrainstuff.com/McHenry-Couplers-HO-53-Knuckle-Spring-6-Wheel-Coupler/
 
santafewillie said:
Yesterday I planted 54 tomato plants and did some general maintenance including getting some of the wet weather pathways in place. Today I am getting another 48 tomato plants and a dozen bell pepper plants in.
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Wait a minute. Missed this the first time I read it. What are you going to do with the fruit from 48 tomato plants? In the past when we have had only two or three plants there were more than we could possibly eat and that was when we were a family of 6.
 


Iron Horseman said:
Did you already remove the coupler mounting off the truck? For Rivarossi / AHM / IHC cars to run on narrow curves, I've started using the McHenry direct replacements for the truck mounted ones. #53 for heavy weight, #52 for 1930s light weights. except the RPO and Baggage.

https://www.modeltrainstuff.com/McHenry-Couplers-HO-53-Knuckle-Spring-6-Wheel-Coupler/
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Two were missing, and two more broken, so I've removed them all. Mine were just square holes that were kept on with a spring, those look like they might fit tho'

EDIT Added Foto

Rivarossi2.jpg


These are the ones I've removed, are McHenry the replacements for these?
 
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Afternoon All,

Started out with chores and draining the pool. We got another 2-3 inches of rain last night so I'm calling it 5-6 inches for the week. The pool is crystal clear :) so I just have routine stuff on the pool now. I spent 5 hours trying to get the TT working. It was all very frustrating. I made a total of 6 calls to Jon today:( (he's probably tired of talking to me)! Anyway, it now appears to be working correctly:D. It looks like I initially reversed the wiring to the terminal block on the bottom of the TT pit (don't ask me how I kept from blowing the electronics up). Tomorrow, I have a lot of testing to do but today I was able to run 2 locos on and off several times (approach and pit tracks) and with the bridge reversed 180 degrees.

On a side note, my Dad actually paid for the new TT. He was with me yesterday and I said we have to stop at the ATM to get the money for it and he said he was buying it for me. I was shocked to say the least. I think he did it as a thank you for taking care of him since Mom has passed.

Thank you for the photo likes yesterday.

Troy- Prayers for your Mom and your family.

Tom- Nice looking supervisor.

Guy- Thank you. Venison, it's what for dinner.

Todd- The joys of travel.

Joe- Very nice load.

I hope everyone has a good night.
 


Iron Horseman said:
Wait a minute. Missed this the first time I read it. What are you going to do with the fruit from 48 tomato plants? In the past when we have had only two or three plants there were more than we could possibly eat and that was when we were a family of 6.
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It's actually going to be 100 plants all together. I make a lot of homemade spaghetti sauce. It takes between 25 and 35 tomatoes for each quart and I generally make 50-60 quarts each summer. Salsa I make in pint jars and it generally takes between 12 and 15 for each pint, along with some of those onions and jalapeno peppers that I grow. Usually no more than 25 pints a year. I also make pizza sauce, different recipe, and just plain canned or frozen tomatoes for other uses. We eat 3-4 a day while fresh and I give some to my daughters. I have also made catsup in the past if the supply really overruns the demand. Catsup is really tomato intensive, probably 80 tomatoes per quart. Do I have to? No but I like doing it and the finished product is far above the store-bought stuff as far as taste and quality. Plus it is organic and we don't need all of those preservatives in our food. Not much extra expense since I already have the jars and equipment, including at least 100 jars/rings that I inherited from my FIL. I do have to purchase new lids and use propane for the stove, but that is a negligible cost overall.
Funny thing is that I never ate tomatoes when growing up. Mom never got anything but store-bought, which were tasteless in the 50's and 60's. When I started my first garden 50 years ago, my wife made me get some plants since her father was a gardener since at least the 40's. After I tasted a home-grown one, I was sold forever.
 
OK, got myself into another bind. I filed some amended returns a few months ago. Now I discovered I had a second page of losses that should have been filed with those amended returns. I have to go back and amend some amended returns.
Now, the kick in the shorts. I can't find the 1040X for 2018. I might have just not saved it so I guess I'll have to repeat the calculations then amend it from there.
 
D&J RailRoad said:
OK, got myself into another bind. I filed some amended returns a few months ago. Now I discovered I had a second page of losses that should have been filed with those amended returns. I have to go back and amend some amended returns.
Now, the kick in the shorts. I can't find the 1040X for 2018. I might have just not saved it so I guess I'll have to repeat the calculations then amend it from there.
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You may have passed the statue of limitations regarding 2018 returns.
 
Good evening gang!

Back from a hiatus!

Spent a better part of the weekend adding 5000k LED lights to the basement. 6 hooked up and operating, 6 up with wiring to be finished and another 12 to go but I have to move the modules 1st from the main part of the " train room" to the other side. Once the other side is done then new benchwork is next!

One other delay on the horizon is new flooring in the dining room and kitchen. Bud had had great difficulty holding his food down at times, and his favorited place to barf is the dining room carpet. He's ruined it, so wifey has picked out Vinyl plank flooring for the cooking and dining area and given met the "we need to do this" look. Nuff Said!

For those considering LED lights, I soon will have the modules under LED lights, I'll snap some pics. I chose Daylight (5000k) lights for the coloring, but they seem 1st glance to be too bright. I do have dimmers to install also, so I'll get them up as soon as I can. I previously has them under 3500k CFLs, but they always looked to yellow to me unless I edited the pic.

More on that later

OK gang TTFN!
 
Good morning Everybody!

Willie, your garden looks fantastic! I eat those store bought tomatoes all winter. In the summer I buy local grown tomatoes. There are a few regional stores that sell local produce. But the best produce I can buy usually comes from farm stands. There is nothing better than a truly vine ripened tomato!

It's sad to see the number of farms dwindling in Maryland. My favorite farm is no longer a farm, it is now a housing development. I travel all over my little state and everywhere I go I see farms being turned into housing developments.
During the revolutionary war Maryland was known as the "breadbasket of the revolution". Now Maryland no longer produces as much food as we consume.

Have a great day Everybody!
 
CambriaArea51 said:
That sounds good, my wife and I just started making our own pizza dough. Is it much different than regular sauce.
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Pizza sauce is much thicker, more raw and slightly different contents. For pizza sauce, I drain more water out of the sauce, and I don't roast the tomatoes beforehand. They cook on the pizza itself. It is also smoother by using onion and garlic powder instead of diced or minced products. It also is run through the blender a bit longer to eliminate the tomato chunks and make it smoother. I make a variety of marinara's, some with hunks of bell pepper, onion, mushrooms, all or in combinations with one another. I pan roast the chunked up tomatoes for spaghetti sauce before roughly putting them in the food processor. I do leave chunks of tomato in the sauce, and add the other veggies afterward before either canning or freezing. I normally can it as it takes up too much room in the freezer.
Basically, spaghetti sauce is meant to just heat and serve while pizza sauce is meant to be cooked and served.
 


santafewillie said:
Pizza sauce is much thicker, more raw and slightly different contents. For pizza sauce, I drain more water out of the sauce, and I don't roast the tomatoes beforehand. They cook on the pizza itself. It is also smoother by using onion and garlic powder instead of diced or minced products. It also is run through the blender a bit longer to eliminate the tomato chunks and make it smoother. I make a variety of marinara's, some with hunks of bell pepper, onion, mushrooms, all or in combinations with one another. I pan roast the chunked up tomatoes for spaghetti sauce before roughly putting them in the food processor. I do leave chunks of tomato in the sauce, and add the other veggies afterward before either canning or freezing. I normally can it as it takes up too much room in the freezer.
Basically, spaghetti sauce is meant to just heat and serve while pizza sauce is meant to be cooked and served.
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Why do you taunt me so, if your not careful I'm jumping on a plane and coming for dinner. 🤣
 
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