The 50 Plus Cafe, Pub, All-Nite Greasy Spoon and Dive Bar

Yes! Thank you L2!😘.

I’ve decided to get one of these oils and do a deep dive on how to tear down the clock and do a total deep cleaning. Been studying up on vids off the Oracle of all Knowledge today. Pivot holes and new bushings for them may be in order.

The clock is between 30-50 yrs old. I inherited it from an Aunt and I seem to remember it in their house in VA when I was a kid. I know when they moved back down south it was in every house they had…my eccentric aunt would insist on moving every 3-5 yrs.

I’m going to remove the face plate as MissK’s article talks about both side of the movement need to be oiled. If I’m going to do this, may as well do it right!

I have posted on this forum before how SWMBO tried to kill my clock! I’ll have to post that story at a later date…in case all this really does kill my clock! 😂
Good luck! 🤞
 
My mentor in aviation maintenance built two Grandfather Clocks. He ordered the clock mechanisms from Germany, but built the cabinets from various different exotic woods, with beautiful scarf splices, etc... in excess of 240 pieces of wood in each. That man could do ANYTHING with his hands.
That sounds amazing!
 
Made supper tonight. It’s a quickie I pulled off some internet site. Claimed to Mexican but more a mishmash of Cuban/Caribbean. So I adjusted. 😉

- 1 lb ground Turkey
-1 poblano (i have used that but opt for Anaheim or Jalapeño)
-15 oz can black beans ( don’t use this). if you want authentic Mex, use Pinto…if however yer from S FLa…use the black!
-8oz can of tomato sauce
-1/2 cup O salsa…I use a tad more
-1 Tsp of chili powder
-1/2Tsp ground Cumin
-the recipe calls for taco shells but I just use tortilla chips
-1/4 cup green onions
-1 cup shredded Mex/mix cheese.
-shredded lettuce
-fresh tomato’s.
——My Changes——

no self respecting Mexican recipe leaves out onion and avocado. I use about 1/3 Vidalia give or take, add in a 10-15 oz can of fire roasted tomatoes, some cilantro, and sweet red pepper

——brown turkey on med/high with peppers and sweet onion
——when brown add in beans/salsa/tomato sauce/spices/red pepper/mix then reduce to med/low or slow simmer…cover for 5 mins…I go 10 just because…
——add in your shells/chips/green onions/cilantro/cheese…

——MY SECOND CHANGE——

SWMBO, doesn’t like to add shells and or chips or cheese at this point…so I place chips on plate, spoon mixture on top, cover with the cheese another small layer of chips and fresh avocado slices on the side. Oh…you can add lettuce but I forgot it tonight….

View attachment 2565079
That looks yummy, H! 😋
 
We did the Alaska cruise. It is SO worth it! If you do it make sure you get a cabin on the port side with a balcony. The ships (at the time) cruised Glacier Bay clockwise. My husband woke me with breakfast and we watched the glacier calving from the balcony.

I also want to go to Antarctica. It's the reason I started training. I have read there are smaller research vessels that take passengers. They can choose to participate or not in the research. Smaller vessels can land passengers while the large cruise ships cannot. I've been trying to talk my niece, a marine biologist, to go with me. So far, not having any luck. I'd like to go before I get too old.
 
Alaska is fabulous. We did a week inland at Denali then the cruise south from Valdez. Be sure to get a cabin land side for the views.

We had booked for Antarctica next year and they pulled the ship so I won’t be using that company ever. We are off to Japan instead.

Lastly Panama Canal transit is amazing. I spent the whole time on deck watching the ship being navigated with inches to spare. It is hot and humid but worth it. Then watch the cliff divers in Acapulco.
 
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