Well it’s like this Gub. When we moved in, which was about 12 years ago, all that was in the basement was cement, 2x4’s and vapour barrier.
Within 5 year the basement was finished and the rest is history.
It will come together but as we all know all too well it takes time, money and the wife getting fed up with her clean clothes getting contiminated with saw dust to get the approval to spend money to erect the walls(to keep the dust at bay) and build the MESS train room.
As for trains and wine… Too many “Merlot Moments” and that’s whay I don’t drink and throttle.
Back when I lived in Tennessee we had several cedars come down in an ice storm. Ever since, I’ve had slabs of cedar heartwood (the good-smelling part) in every drawer and closet. When the scent gets thin (after a couple of years), a few seconds with a wood rasp returns things to normal.
You’ve got the layout space sequence right! Get the site fully prepped BEFORE building the first bit of benchwork. When I failed to do that in the past, the prep either never got done or had to be done around (and over) operating trains. Bummer, either way.
Oops! Gotta go! The engineer on #42 just gave that special little whistle-fillip that means Mitsunagasan (the conductor on tonight’s last train) has some Kirin iced down in the brake van. Have to score a couple of bottles for the nightly bull session…
Chuck (who models central Japan in 1964, and always observes Rule G)
Thanks for the encouragement. The room I am working in at present was started 13 years ago. But due to work responsibilities I had never found the time to work on it. I have a very, very patient wife. Thank God. I realized that in order for me to have my Train Room the other rooms will have to be finished and this year we, that is with the help of a couple of close friends we have achieved a fair amount of progress and continue to do so. So with any luck …
Trains and Wine seem to go hand in hand. Come to think of it Beer and Trains … Scotch and Trains … Seems a pattern is developing …
I seem to recollect Kirin from my earlier days. I am now a Corona with Lime man when it comes to beer, which seems to go down rather well after a day renovating. Can’t wait until I can have a couple while watching the Trains.
Speaking of trains and cold beverages, I might have to alter my plans somewhat to include a fridge up in the attic. After all it’s a long way down to the basement just to get a cold one.
Modeling Central Japan in 1964? I don’t think I have ever heard of anyone doing this. I guess I have always associated Canadian and US railroads with model railroading. I’ve seen a couple of British layouts, but do not recall anyone modeling railroad from Japan.
Sounds like just the sort of encouragement to try and get younger people to take up the hobby, Hey!liquor and trains ! !Hey Billy ! C’mon over to over to our place, my Dad just got another Big Boy and a bottle of 25 year old single malt Scotch.
Well I have to admit … I’m an AM coffee drinker… but after a long, hard, hot day I like to relax with a cold one and unwind with the trains/models. Maybe I’ll become a regular here, Seems OK here, comfortable, dry, good company [:)]
I hope another thread isnt going to be ‘spoiled’ … in moderation, we all know ‘Big Boys’ are OK, its when they become compulsive its a problem. And as for ‘25 yr old malt scotch’ you shouldnt be drinkin it till you are older than the bottle… or Scottish [;)]
I see a few familiar faces in here from the Coffee Shop [where I haven’t been to in ages], and from across the street. I’m no longer partaking of the “strong” stuff for health reasons, usually just Perrier. But hey that shouldn’t be a problem, I can always be the Designated Driver right?
My model railroading is in remission these days, too much competing stuff on my mind.
I agree we shouldn’t be hyping up the booze too much, we should be a positive influence on the teenage modelers who visit here…
MR. B, great to hear the test came out ok! I’ve had that done twice now and hope to have many more!
Just got home from work, popped a cold Grain Belt Premium (poured over a wedge of lemon), checked out the forum…And low and behold, one of my favorite topics.
I’m doing “August Meininger Brewing” on my pike and the billboards are running free. If I can figure out how to post a pic…I’ll do so some day, as I’m pretty proud of my reefers!
I am also a home brewer and love to dig into the history (before Bud, and others, could make a gazillion gallons a minute) of the old brewing processes. It’s really a lot of fun to try new styles of ale.
GUB, don’t get discouraged…It takes some time to get a MRR together (not all of us have the time, money or circle of friends to help us build, or build it for us, that some of the boys on the pages of MR and RMC do) and it’s part of the fun.
I’ve been at it for ten years or better and only have one small diorama partly completed and only about 75" of track down. I do, however have a 24’ x 16’ Trainroom that is complete from top to bottom and even have most all of the benchwork in place. As winter approaches…I’m really looking forward to getting those track crews working!
Also, regarding a fridge. in the attic…And for what ever it may be worth…In the adjoining room where my staging will be some day, I have a 1950 International Harvester refrigerator with a tap through the door for dispensing my Home-Brew Ales that I put up in Cornelius kegs!!
Life is Good.
Ah, two excellent crafts in one home. I’ve always envied those who can make up a batch of their own beer. Building your own layout while quaffing a cold mug of home-brew is quite an accomplishment, and I give you a tip of the hat.
A number of years ago, I was at Plimoth Plantation in Massachusetts. That’s a historical re-creation village, where the staff members, or “actors” as they call themselves, take on the identity of real colonists from the 1600’s. They’ll engage you in conversation as if they had no knowledge of any “history” after their own time. I sat down next to one stout fellow with a pewter mug, and asked what he was drinking that day. I was a bit surprised to hear the answer: “Water. Pure, clean water.” All the colonists, even the children, were used to drinking beer on the voyage and after arrival, because it was known to be free of bacteria. At that time, it was considered a “health drink,” while most water was suspect. One of the prime reasons that the original Pilgrims stayed in Plymouth was the discovery of a high-quality spring that could serve the colony.
We’d all love to see pictures of your beer reefers. Post away!
What are you guys doing over here out of the CS? LOL [;)]
I won’t tell Chloe if you don’t tell!
So, speaking of the Beer Barn, we are going to a wine tasting this weekend at the Biltmore Estate Winery. I will make sure to take notes… [swg] and report back to you on my educated palate… [:-^]
Suprised to see that this thread made it back up to the top after being buried several pages in.
I haven’t been around too much lately- been kind of under the weather. Got that nasty old “Valley Fever”- so I have an outbreak about every two weeks. It won’t be long before I get back into the swing of things though. And it will bring me back down again.
The layout and trains sat idle for a couple of days. Received a new loco in the mail that I intend to talk about in the 4-4-0 thread, if I can find it.
Evening all, CFO is gone again, county fair board meeting tonight, so another cold one here. I agree nothing like trains, barley pops, and freinds for a good evening.
KENL, good to hear from you, been a long dry spell, hope things are going ok there.
Colvin backshop,I’ve got a freind that home brews, he makes some really good stuff, of course I help him sample it some times, just to make sure.
Ryan, I know you won’t tell Cleo, unless you want explain how you knew. Set aspell and we’ll tell stories and lies and the laughter of days of old.
Valley fever is another name for the sometimes deadly infection coccidioidomycosis. It is called valley fever because the organism that causes it is commonly found in the soil of the southwestern United States, Mexico, and parts of Central and South America.
It’s what I get for playing around in the sand out in Arizona back in the fall of '87.
The fungus spores are slowly spreading eastward, and may be as far as the Fort Worth Texas area. They say to wear a dust mask when mowing the yard because the spores end up in your lungs first.
There is a whole lot of details about this on the net.
Afternoon, seen we’re back to page 2, bump. Been doin outside chores and sure ready for a cold one, hows bout an Old Style, thanks
Ryan, I’ll not say a word, don’t think Fergie will either. Don’t think we have to worry much bout Valley Fever here. I remember reading some thing or seeing some thing on tv bout it. Seems it didn’t survive well in wetter climates [ if mermories correct ???].
Squeaky, if it’s any thing like the lung infection I got from rotted grain, that comes back all time time. Then I feel for you, not fun at all, makes ya feel like your being smuthered, even though you can still breath.
Thanks for the encouragement. Speaking of International Harvester Fridges … I grew up with one in our kitchen when I was back home in Chatham. It later got moved downstairs for my Dad to use as a beer f