The One-Legged Sandpiper
Friday, February 12, 1999
Number Six
"Knee deep and just a little behind"


Headlines

Lumber Dryer Ninety-nine percent complete.

Shop floor almost completely clear.

"Piper" swimsuit issue canceled. "Wouldn't be fair to SI" say critics.


Joiner almost ready for testing and setup.


Friday

Lets play beat the rain again. The framing for the vents in the lumber dryer were in first thing.


The vents went in easily. These will provide air for drying when the dampers are closed to allow heat to build up and the exhaust fan is in use. Mostly for warm sunny days. Not at all like today.


Next stop was the outhouse. No, the bathroom is working fine. The truckload of stuff to go to the dump had to be loaded to make room for the piles of wood byproducts. Just to the left and below the handle on the blue garbage can, you can see the original seat.


The Millennium Falcon loaded for yet another dump run. Number 10,000?


TK was out enjoying the slightly warmer weather parked here on the tracks. She stopped hunting chipmunks across the street in the millrace this year. She's close to eighteen years old, time to start slowing down a bit.


Two more cages of snow peas (sugar snap peas) went in today. The ground finally thawed enough again. I can almost taste the stir fry now. Should be picking five pounds a week by the end of May. This and three loads of wood brought in should have been the end of the outside activity but...


This is the second home of Adirondack Style Outdoor Furniture, that was cut in four pieces, trailered to Hooterville and reassembled. A few minutes of rearranging and it was ready to receive eight large boxes of wood (misc., pieces and scrap) from the last problem area of shop floor. Those holes in the wall are connections for the dust collection system.


Another problem to be reckoned with, the compost pile is maxed out. No room for sawdust. Time to look for some rental property with acreage for a place to dump sawdust & wood scraps. Biodegradable ya know. A place to park trailers and piles of wood that's not in the yard would be nice also. Saw a commercial lot in Franklin with five acres, a rail spur (how cool to have your own train tracks), rail dock, loading docks and six thousand square feet of concrete block building with three-phase electric for a hundred twenty-thousand (asking price). I'd have to be doing two hundred units per month to handle that. Time to focus back on one unit per month.


Time to replenish the kindling supply. These are the little splits from a typical cord, not like they're split here or anything. The digital camera loves this orange color.


Here's a before shot of the hardware closet corner in the morning. This closet is where all the screws, nails, bolts and everything else are stored.


This is the safety stuff cabinet in dire need of cleaning. The gloves, safety goggles, hearing protection and dust masks are all in here. Same corner.


The hardware closet needs attention as well


There is actually a system here, it's not dead it just smells funny.


After some concentrated cleanup efforts, even the parts bins are accessible. These are where the hardware used for furniture will be stored for easy access so it won't be necessary to go into the closet of doom.


A big day for joiner fans. Finally bolted to its base, it's ready for final positioning and setup. It still needs to be tested though. This is the tool that arrived damaged and 75% of it needed to be returned.


This is the newly cleaned scrap storage area. Note the pass-through in its new home. Still no place for the radiators. Time for a strategy session and call it a day.


Danger Kitchen


@#$&% Beit Bros. Out of Salmon Chicken


This is the dish to make when the supermarket doesn't have the whole salmon you have your heart set on to have poached with onions, celery, carrots, shallots, white wine and other great stuff.

Ingredients:

8-16 chicken thighs (other parts will work).
1/4 cup olive oil.
1 big onion, chopped.
1 package fresh mushrooms, sliced.
1 can cream of mushroom soup, condensed.
1-2 cups white wine.
Half a bunch of parsley, chopped.

> Brown chicken in oil until slightly browned.
> Add chopped onion. Cook 2 minutes.
> Add Mushrooms. Cook 2 minutes.
> Add wine and soup, simmer gently about 45 minutes.
> Add parsley and fresh ground black pepper. Simmer 2 minutes.
> Eat.