Back then the attendant would also clean your windshield, too. Imagine that. Cigarette machine inside and a Coke machine with the lever handle outside. Those were service stations and all that we have now are gas stations. On the model railroading front, I ordered trucks for my NW2 from Kato and received an email saying they've been shipped. That will get me geared up for some bench time. I hope that everyone is doing well and enjoying the day.
Russ
Modeling the early '50s Erie in Paterson, NJ. Here's the link to my railroad postcard collection: https://railroadpostcards.blogspot.com/
Oh yeah, I remember those days too: Check the oil, check the tires, clean the glass, dollar gas. 60's Chevy gas tanks that always spit back on shut off, school buses driving off before I got the nozzle out, split rims on trucks and best of all being summoned across the road in pouring rain to give directions for free. Yup the good old days.......... J.R.
GMTRacingCheck the oil, check the tires, clean the glass, dollar gas.
Dollar Gas....
LION remembers 15c gas.... was up to 31c by the time I had a car.
ROARING
The Route of the Broadway Lion The Largest Subway Layout in North Dakota.
Here there be cats. LIONS with CAMERAS
GMTRacing Check the oil,
Yes, open the hood, check the oil (somehow it was always a quart low); check the air filter (didn't ask him to do that, but somehow it always needed replaced); and oh, by the way, the fan belt suddenly has developed a cut and can fail at any minute.
Well, you know your on a forum with a bunch of “Old Heads” when they talk about gas for under a dollar. I don’t think it’s been that low since my parents were first driving! I was born in a time full of politics and war over oil (literally, the Iraqi war began while I was being born!), driving the price of gas way up. When I get a car (I’m VERY close!) I’ll expect to pay like $4 per gallon! Maybe electric cars need to advance even quicker!
I wonder how this high price of gas affects railroads? How long do you think it will be till they pursue alternate fuel sources more seriously! If only the earth had infinite oil! (Second though do I really want to wish for that, would that really be good for the world, infinite oil=infinite CO2 emissions!)
Regards, Isaac
I model my railroad and you model yours! I model my way and you model yours!
SPSOT - all the way up to $.34/gallon for high test when I started. The solutions for most of the rest of it are already out there, it's just a matter of public will. Wouldn't bother me to see straight electrics back out on the rails like we have in The Northeast Corridor. Just my . J.R.
OK, since we're all old and thinking about prices, and Ken is succeeding at kicking the habit, how about...
When I quit smoking in 1978, I could buy a pack of KOOLs for 35¢, and I smoked between 2 & 3 packs per day. Of course, I was making about $7,000 per year, and the interest rate on my savings account was 13%.
Just think if I had taken the dollar a day that went up in smoke and invested it at 13%.
York1 John
I asked my doctor if I gave up delicious food and all alcohol, would I live longer? He said, "No, but it will seem longer."
GMTRacingSPSOT - all the way up to $.34/gallon for high test when I started.
I moved from Wisconsin to southern Michigan in the spring of 1969, and at some point after that a "gas war" erupted. I could hardly afford not to drive at $.16 a gallon at one point...
Gary
BroadwayLionCheeze can be banned, LIONS do NOT like Cheeze. Banish all cheese.
I have to politely disagree with the concept of banning all cheese!
We had some close friends visit at the end of March and one of the things that Dianne and I served was a cheese tray, but not just any cheese.
We had five cheeses:
The first was called 'Blu 61'. It is a blue cheese from Italy that is first washed with red wine and then covered in cranberries and then aged. It was invented by a couple the same year that they were engaged (1961) and they are still making it. Our cheese shop is lucky to get a couple of rounds per year. Rich, creamy and slightly tart with wonderful fruity overtones.
The second was called 'Riopelle'. It is a triple cream soft cheese like Brie with mushroom overtones. The milk is unpasturized. It is made in Quebec on the Ile-aux-Grues which is one of the islands that immigrants were housed on in days long ago. Rich, creamy with mushroom overtones. Too good! We bought half a round just so we could have some leftovers for ourselves after the weekend!
The third was a five year old naturally aged white cheddar, also from Ile-aux-Grues. Sharp and a bit salty without being bitter. No comparison to the mass produced cheddar in the grocery stores.
The fourth was called 'Truffallo'. It is made from water buffalo milk from Canada with shaved truffles. One would expect water buffalo cheese to be strongly flavoured but is isn't. The truffles added an exquisite taste.
The fifth was a Canadian cheddar with crystalized ginger. It is almost as much a candy as it is a cheese. There are never leftovers!
So Lion! There you go! See what you are missing?!?
Dave
I'm just a dude with a bad back having a lot of fun with model trains, and finally building a layout!
hon30critterI have to politely disagree with the concept of banning all cheese!
I'll second that vote.
We would milk our goats and make cheese from the goat's milk. Delicious and rich!
No more cheeseburgers? Macaroni & Cheese? Fondue?
I have it on good authority that THIS milk makes the best cheese!
Lion_Milk by Edmund, on Flickr
I remember the first oil embargo around 1973. (Some of) the gas pumps could not be set to a price higher than 99.9¢ per gallon. Somehow they rigged them to charge 60¢ for a half gallon
Have a good evening, folks!
UP_Salt-Lake by Edmund, on Flickr
Ed
hon30critterThe first was called 'Blu 61'. It is a blue cheese from Italy
I have a friend who is a French chef, unlike Julia Child, he was born there and owns a restaurant in Chevy Chase. When he serves a cheese assortment, he advises to eat the blue cheese last, because it is such a powerful cheese.
Lion must be thinking of Velveta.
Henry
COB Potomac & Northern
Shenandoah Valley
Eveing Diners
Flo, give the gang and I a , Ed a Crown Royal and Jan Some White Lighting. Please leave a stein outside for Ulrich.
Jan I knew the body filler trick. Maybe we can talk on the phone sometime in a few days?
York I knew I could not smoke for 7 days, been there and hated it! What I did not think would happen was I would not crave a cigarette. Ok, now and then I want one but it is getting less and less common! Funny part, I still want to reach for my lighter all the time when I Vap?
Day 8 is all most over and still counting!
Looks more and more that the Fascia will have to be a DIY project. All of the contractors I have contacted with good referencies are all ready booked for 2 to 3 months. At this point I be worried if they where looking for work this time of the year!
Ed in 22 days! PRR Keystone if you would please.
Later, Ken
I hate Rust
BigDaddyWhen he serves a cheese assortment, he advises to eat the blue cheese last, because it is such a powerful cheese.
Hi Henry,
That is exactly what the lady in the cheese shop suggested to us. We naively wanted to try the Blu 61 first because it looked so good with the cranberries on it, but she made us be patient.
cudakenEd in 22 days! PRR Keystone if you would please.
Way to go, Ken! Eight Days a week
I can do the Keystone if that's what you want. PRR did have at least one class of freight engine with a Keystone, the HH1:
PRR_HH1_374-crop by Edmund, on Flickr
All the other I1sa had the round "freight" numberboard. Shipping confirmation email from BLI came today
Can you get the raccoon to help with the fascia boards? I was always used to doing my own "thing" both at GE and at home, although Dee ann is always willing, and a good helper, too.
I learned how to make braces, stands, scabs and "third hands" when I was doing projects. Sometimes you can get a strp ladder and "C" clamp and make a brace to prop the far end of the board on while you make a temporary tack in place at the other end.
Almost all my "fit-up" work is done with drive screws so I have better control and can make adjustments.
Back in the day, there was a backing board you would shim so it was perfectly straight then the fascia board was redwood or cedar. Today they use #2 junk and slap aluminum cladding on it.
How does your soffit attach? Often the fascia supports the soffit.
Good Luck, Ed
Ken,
Sent you a PM
Jan
SPSOT fanI wonder how this high price of gas affects railroads? How long do you think it will be till they pursue alternate fuel sources more seriously! If only the earth had infinite oil! (Second though do I really want to wish for that, would that really be good for the world, infinite oil=infinite CO2 emissions!)
Railroads buy in bulk, many have their own pipelines right into the facility.
As for emissions, NOW you have gone POLITICAL and I am refrained from telling you that YOU are exhaling CO2.
Good practical stuff on the sofit/facia fix Ed. I built our small (24'x24') place in the North woods, and I mean by myself. I had to get real creative as far as holding up one end of a long board, while attaching the other end.
You should have seen me handling the trusses by muself! It was all good, until I got to the last one! I'd like to see a video of myself getting it up and in place.
My neighbor, here in East Troy, worked on his soffit and facia last year, and is a retired body man, (trucks) bondo was his friend. Any bad spots on the facia and soffit were filled with bondo, sanded and painted. What ever works, I guess
As far as supporting the soffit, usually "look-outs" are installed between the building and the facia, like short joist, using 2x4's, for supporting the soffit panel.
Ken, good luck getting everything fixed up. I wish I lived closer. I can't help with the smoking thing, I went cold turkey about 20 yrs. ago, but do know about buildings, in our climate, anyway.
All night rain last night. I haven't gone out and checked the gauge yet, when I do, I'll have to replenish the orioles feeder, I'm sure the jelly is gone, and the oranges need replacing, after the rains. This is the first year we've tried to encourage them, and it's working. I admit, I got the idea from you bird watchers in here !
Back to work on my caboose project. Have a great day!
Mike.
My You Tube
Hey LION you’ve got exactly 8,000 posts!
Nice! My sincere congratulations!
BroadwayLion As for emissions, NOW you have gone POLITICAL and I am refrained from telling you that YOU are exhaling CO2.
And I will refrain from going full science on such a political issue! Dought it will end well for anyone!
SPSOT fanAnd I will refrain from going full science on such a political issue! Dought it will end well for anyone!
Especially for you! As Vinnie will quickly step in, delete your post, and send you a PM.
The rest of know not to respond to any "full science on such a political issue" you may start, if it get's that far.
2" of rain last night. Enough for a while, OK?
Good Morning.
Winter again in Minnesota. Cold and rainy yesterday, Inch and a half to 2-inches of it. At least I had an inside job to finish. Duluth, Two Harbors had 10 inches of snow last night and this morning. It isn't going to stick or stay,... but still
Ken. Many times on fascia and soffit repairs, I only replace what is needed. I call them Dutchmen repairs.
If you cut out the bad areas straight, even If your cut is not on a nailer, you can sister up a backer board on the joint behind and nail or screw your replacement board to that. Just use some OSI (polyurethane caulk) on all your joints before you paint.
As far as holding the other end of a longer soffit while you're nailing in the middle of it, just use some sort of temporary clip to hold it for you at the end of the joint you're continuing from. That works good when you're working alone.
You can p.m. me if you wish and I can contact you again if you would like more detailed information or any questions answered.
Great job on your quit plan by the way! Keep up the good work!
I have outside work now. I'm not going outside today and doing some more Winter. I think I'll start designing some plans for a Round House I want to build.
On the cheese front. I love cheese I have to limit myself or I'd be like a big mouse
Make it a good one all.
TF
PS..... Lion
Cheeto Chester likes cheese... and he's a cat
PS again.... As far as pumping your own gas and having no service at a gas station anymore. I've gotten used to that.
What I'm not used to, is them wanting us to check our selves out of stores now. Pay through the nose and check your own self out.... They can take a number. Ain't going to do it.
Good Morning All,
Just a "to go" please. Caught up paperw**k and now out to the shop. I use the self checkouts at the grocery store simply because usually have only a few items and I hate waiting forever behind someone with a full cart of food. The self help lane always has at least one empty spot. I admit I did like it better when there were humans and a limited items lane though again someone always couldn't tell the difference between 10 items or less and a cart full and I always seemed to find them in front of me. Catch y'all later, J.R.
mbinsewiThis is the first year we've tried to encourage them, and it's working. I admit, I got the idea from you bird watchers in here !
Glad you're enjoying the bird feeding/watching, Mike
It is only a little extra effort on our part but the birds sure do appreciate it.
Here's one of my orange and jelly feeders with a grossbeak and oriole enjoying a snack.
Oriole_GBx2 by Edmund, on Flickr
Cheers, Ed
gmpullmanHere's one of my orange and jelly feeders with a grossbeak and oriole enjoying a snack.
Great picture.
Rained again last night and got pretty cool, down into the 30s. Tonight we have a frost warning, so I will have to disconnect the hoses outside.
I don't worry how much CO₂ I breathe out. At my age I worry about not breathing it out.
I plan to finish my N Scale gas station today. Even though it's a modern station, I might just put the price on the sign for 33.9¢.
Hope everyone has a great day.
Today's lunch special is the Bleu Cheese & Onion Burger. Enjoy!
--Steven Otte, Model Railroader senior associate editorsotte@kalmbach.com
hon30critterWe had five cheeses:
What, no Limburger? Nyuk, nyuk.
So last trip to Hampton Downs in NZ we started eating at a place called Pokeno which specialized in bacon (really my kind of place). I went in with the crew and ordered a bacon cheeseburger and ended up with bacon, cheese, onions, a slice of cooked red beet all on a bun, no beef. My kind of burger for sure. Most of the burgers of every description came with a slice of beet and often a fried egg piled on. Much better fare than the "American hot dogs" which were boiled to translucence and just awful. J.R.
What Dinner looks like!
I like a rare steak too Lion, but holy cow (no pun intended). It looks like you turned the thermostat to 69 and cooked that for 45 seconds in front of the register grate
Bon appetit. TF
Track fiddlerI like a rare steak too Lion,
R. U. quite certain it's dead? I'm surprised it didn't sit up and say "either turn up the heat or give me my hide back".
maxman Track fiddler I like a rare steak too Lion, R. U. quite certain it's dead?
Track fiddler I like a rare steak too Lion,
R. U. quite certain it's dead?
.... No.
If another injured wildebeest needed a blood transfusion. I'm quite certain that would still be possible though.