The One-Legged Sandpiper
Saturday, February 20, 1999
"Knee deep and just a little behind"
Stairs to mezzanine Clear.
In feed Table Planer Guides Installed (a difficult birth).
Work bench 29/32ths cleaned off.
Cold and getting colder, very very windy, but clear and sunny.
Since cleaning off the bench shouldn't just be moving stuff from one pile to another, it was time to put all of the parts actually in the drawer thing and label them so they'd be available if needed. Since the back is acting up a bit, an easy task sitting in the sun was a nice break
Having every type of hardware available is nice, but only if you can get at it when you need it. Need a 6 mm 45 degree zirc fitting? Got one.
Ooh! Stainless steel! Good for boat rigging repairs.
Grizzly comes through again in short time. Unfortunately with the same lousy casting as the original. This replaces the broken thickness control crank on the big sander but doesn't improve it. Another project for the machine shop. The machine shop itself will be another huge project. It's kinda full of non-machine shop stuff right now. As soon as the mezzanine and entry hall are done, on to the machine shop.
Cold and windy out, but warm and sunny in the shop. Almost doesn't get any better. That's R2D2 the shop vac in the lower right of the picture. Not the original one that was run over by a van.
The major time consuming project of the day was installing guides on the in feed tables and planer area to align the in feed tables perfectly every time. The guides are basically large peg type of things bolted to the tables that engage guides on the floor that position and stop them in the right spot.
The problem is that an in feed table weights about five-hundred pounds itself. Add a load of wood and you have something that is sixteen feet long, three feet wide, weighs over a ton and is extremely difficult to maneuver. This package must be positioned within a sixteenth of an inch at each tool station to produce the level of accuracy needed. Once they start to roll, they also don't like to stop. There's already a nice crease in the new wall and the thousand pounds plus planer was bumped out of alignment like it was an empty cardboard box. The peg lookin' deal on the in feed table mates with this strange cleat type of thing on the floor.
Here we have a perfect fit. It took five hours of layout work to get it perfect, but they should save countless hours trying to yank the loaded tables into position.
Here's the second table showing the "peg" in a slightly different position to account for the frames sticking out that will have a radial arm saw bolted to them for cutoff work. The planer station is now complete except for permanent wiring and dust collector duct work. That won't be complete for six months to a year. On to the table saw this week.
The afternoon walk revealed some progress on the restaurant and bar part of the new motel. Seems like two months since this part was worked on.
The motel itself is now a weather tight shell.
Nice sunset at the lake.
Shooting through sunglasses cuts some of the glare.
5:30 and still light out. The change is more noticeable all the time.
Post walk project: The stairs are finally clear and ready for the railing to go up. The railing will be needed for final inspection. The hinges on the door to the mezzanine needed to be moved to the other side so the railing won't interfere with the door opening. That was the last official shop project for today.
Green Side Up (The gardening section)
Still too cold to uncover evergreens.
Temps in the low teens again this week.
Vermont Baked Beans*
You need to plan ahead to make these but its worth the trouble. Each step only takes 5 minutes with 8 hours to rest up between.
> 1 pound of dried baby lima beans
> 2 large smoked pork hocks
> 1 TBS. mustard (coarse ground Dijon works well)
> 1/2 cup brown sugar
> 2/3 cup maple syrup
> fresh ground black pepper
> water (about 6 cups)
1) Soak beans in water over night.
2) Cook beans in a crock pot on high for 3 to 4 hours.
3) Drain beans. Turn crock pot to low.
4) Put all the rest of the ingredients in the pot. Stir to mix. Cook on low for at least 8 hours. 10 to 12 is OK.
5) Take the meat off the bones of the pork hocks and return to the pot. Mix well and eat.
> Add two chopped onions to step 4.
> Add chopped up ham for the last 3 hours of cooking.
*Adapted from a recipe in Crockery Cookery by Mable Hoffman, 1975.
The "Piper" is brought to you courtesy of
Adirondack Style Outdoor Furniture.