Awe cr@p. I hate drinking tap temp water.She also said do not drink cold water for meds!
haha, sorry! Gross doesn't just refer to weight or amount... Glad you had the chance to enjoy dinner.I am so glad I read the forum after I had dinner last night.
I'm the same height, and my upper deck is at 54 inches. You might need to go with an elevated walkway if you add that second deck. I'd have problems seeing one at 64" (a 12 inch rise over your lower deck.) 64 is right at my eye level with crocs on my feet.Tomorrow 2 buddies are coming over in the morning. We are going to triple check if I can add an upper deck to the layout without lowering what I have. I have operated on a few layouts that were too high and uncomfortable. I currently stand at 5’9” down from 5’10.5”. Getting old is not for the faint of heart! The layout is set at 52” and with the slot track and the spray booth both moved to the daughter’s craft shop I have room for a helix. I’m hoping to re-invigorate my love of my layout and if this doesn’t do it I may take it down
Be well
Tom: Was not sure ... your upper deck is set to be 52"? I am shooting for a 54" 2nd level. I am 5'9 also and descending. I played with some shelve upright runners attaching a couple of 18" shelve brackets @ 34" and 54" adding 10" to them. 28" is the max reach in width for most of the layout. Ya, well I found that I could not reach in enough to do any kind of work. No way I was going to rerail cars/engines as you know sooner or later... This was especially true if I had to reach over something. So I threw out the 28" requirement on the upper level and am going with 25" and will require no trackwork ( other than single/double mains ) further than 22" in. To do work I still need to get up on some sort of riser, both for better eyeballing and reaching with tools. Yes, I know that 20" between levels might be 'out there' but it works out to around 16" after you figure the 2nd level thickness and I wanted room for taller buildings and scenery on the lower level. Time will tell on that one.Tomorrow 2 buddies are coming over in the morning. We are going to triple check if I can add an upper deck to the layout without lowering what I have. I have operated on a few layouts that were too high and uncomfortable. I currently stand at 5’9” down from 5’10.5”. Getting old is not for the faint of heart! The layout is set at 52” and with the slot track and the spray booth both moved to the daughter’s craft shop I have room for a helix. I’m hoping to re-invigorate my love of my layout and if this doesn’t do it I may take it down
Be well
My current layout deck is 52”. I’m thinking of 12 to 16” separation for the next deck. We do some set ups tomorrow to see how it works out.Tom: Was not sure ... your upper deck is set to be 52"? I am shooting for a 54" 2nd level. I am 5'9 also and descending. I played with some shelve upright runners attaching a couple of 18" shelve brackets @ 34" and 54" adding 10" to them. 28" is the max reach in width for most of the layout. Ya, well I found that I could not reach in enough to do any kind of work. No way I was going to rerail cars/engines as you know sooner or later... This was especially true if I had to reach over something. So I threw out the 28" requirement on the upper level and am going with 25" and will require no trackwork ( other than single/double mains ) further than 22" in. To do work I still need to get up on some sort of riser, both for better eyeballing and reaching with tools. Yes, I know that 20" between levels might be 'out there' but it works out to around 16" after you figure the 2nd level thickness and I wanted room for taller buildings and scenery on the lower level. Time will tell on that one.
L8r
I remember one of my grandmothers used to keep a pig tail next to her range to grease her cast-iron skillets.I can confirm that everything was processed/sold, but the squeal.
Yep! I had a buddy who did that for a decade or so. He was actually very complimentary of the plants that he was assigned to.The USDA inspectors watch everything from guiding the hogs from the pens to the kill room, to the kill process, to the dressing of the hog. They watch it live and it's being video recorded. They inspect every animals entrails for disease before stamping the carcass for further processing.
Tom: Sound like you have a plan. Do have a question though - how tall is Terry? Seems she checks you and the layout out every once-in-awhile.My current layout deck is 52”. I’m thinking of 12 to 16” separation for the next deck. We do some set ups tomorrow to see how it works out.
I don’t want to pull my current deck cantilevered off the walls but I have a feeling I will have to. That’s why the testing tomorrow. I could drop the current 52” down to 42 to 44” and still use my stage skirting so 42” is the absolute lowest I will go. 16” seperation puts me around 58 on the high level and that’s a concern.
I have operated on layouts at all heights including one where you roll around in office chairs as the lowest level is 36”. That was ok but not something I want to do.
I’m not a fan of risers but the last layout that had them a couple weeks ago it felt fine. So I have not ruled risers out.
Thanks for the ideas
I have never appreciated watching sport,NOT ENOUGH SPORTS ON!! heck even the sports video games ain't cutting it today lol
In Hungary on holiday I was eating this absolutely gorgeous sliced sausage, almost a salami, cooked on an open grill, when some one translated the contents, pig brain, fresh pig brain killed that morning the brains hand squished and mixed with some non meat products shaped and thrown on the grill……From a review of local restaurant........
While the regular menu holds solid renditions of sweet and sour pork and Kung Pao chicken, the real attraction is the “Wild Side” menu, chock full of the bizarre and unfamiliar. On this side of the aisle, strands of sour & spicy jellyfish, chunks of stir-fried frog jumping with pickled chili peppers and pork stomach strips are the norm. From a small sampling of the exhaustive list, “The Other Parts of a Pig,” makes a strong impression: a tin fire pot engulfed in flame and holding a cauldron of pork intestines, burgundy cubes of blood sausage, and soft tofu in a salty, five-spice broth.
