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Good Morning, Folks! It seems as if the day will turn out nice. We did not get much more sn*w last night, so it´s just a thin blanket covering the country. The sun´s out and everything looks rather pretty. Well, as it is Sunday, I´ll go for a big breakfast - pancakes, bacon & scrambled eggs, buttered toat & jams, a tall glass of OJ and lots of coffee. Janie, if you please? I thought you´ll like the video. There is lots of steam action in my country. We have several hundreds of steam locos in working condition. Managing steam events, however, is a formidable task, involving a lot of red tape, and the number of folks wanting to take up this task is getting smaller each year. Aside from the steam operated narrow gauge lines, there is no regular steam service. Those narrow gauge lines run steam trains on a daily schedule. Jim (up831) - when drawing up the plan, I was also thinking of adding a tunnel or a deep cut, just to camouflage the roundy-rounder look, but stepped away from it for two reasons: <ul> <li>With the grain elevator dominating the scenery, I set the layout somewhere in the Midwest, which, to my knowledge, is pretty flat.</li> <li>A 2 by 4 does not have a lot of real estate for spectacular scenery. It´ll be kind of difficult to squeeze in a mountain and make it look real.</li> </ul> A water feature always adds a scenic highlight to a layout, but I wouldn´t know where to fit it in either. With a layout of this size, there is always a danger of making it look too cramped. If you want to add staging, why not have detachable cassettes at each one of the stub tracks? Galaxy - that´s a sommelier. A sommelier, or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role is much more specialized and informed than that of a wine waiter: In fine dining today the role is strategically on a par with that of the executive chef or chef de cuisine. Have a great day!
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