What goes where?
peace_rose
14 years ago
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Jean Farrell
14 years agolast modified: 9 years agoRelated Discussions
Where do the linkages go?
Comments (1)The link would go between the governor arm and the throttle shaft on the carb. The loose swinging arm comes out of the box looking control? Spring from there to the arm I'm thinking....See MoreFuel pump installation and hose connections?
Comments (6)So, today i got started on the large Craftsman garden tractor. I thought it was a twin Koehler, but its only one cylinder. But--i found one of the ignition coils not bolted down, just laying there. got that fixed. Air filter real dirty. I'll get a new one tomorrow. The owner had installed a very large fuel filter on it, and that didn't work so i put a smaller red one on it, and it starts good now. I drove it all around, even mowed a little, but then found the brakes don't work, the hard way--i ran it up a hilly bank to stop. I'll fix it, just takes some work. Owner hasn't learned the facts: You can't let them sit outside in the rain, you shouldn't allow anybody else to use it, those machines aren't a side-show machine, and a whole bunch of other truisms! RJ...See MoreVery new - please help if you can with planning...
Comments (16)We often get temperatures of 100-110 in July/August. I didn't have a bit of a problem with my lettuce-mesclun bed through the hot weather. I have a 4x4 sheet of white plastic "privacy" (small openings) lattice that I propped up on some boards laying across four 5-gallon buckets, and it provided just the right amount of shade while letting air and water reach the plants. They were still growing strong when I left on October 26th. Do check out Crockett's Victory Garden (1977). I don't pay attention to all the bug killers he uses, but his planting advise is right on, and the guide in the back of the book is invaluable. It really is my one and only garden bible...even over Mel's. I just take a bit from Mel's book and put it with a lot from Crockett's. My garden, being in the same zone as the Victory Garden, makes it so easy to use...it's written month by month, with all the things that can/should be done each month. It is mostly vegetables, but has quite a few flowers and fruit. My copy is dog-eared and the margins are full of my notations...I honestly wouldn't garden without it. Granny Here is a link that might be useful: Annie's Kitchen Garden...See Moreorganizing what to put in the kitchen cabinets... what goes where.
Comments (19)I split things up by function, even if they're the same category. I have a galley kitchen, so you'll need to adapt for your space. I have one long counter w/ a sink in the middle; it divides the room into a "hot" zone and a "cool" zone. The range and microwave are in the "hot" zone, and the fridge and KitchenAid mixer are in the "cool" zone. Hot = not just heat, but also urgency and speed; it equals quick activity that has to happen now. Cooking, chopping vegetables, etc. You need to be in frequent or constant contact with the stove. Cool = not just the refrigerator and no heating element; it is where activities that have no time element take place. When you bake, you can take your time, and you need elbow room. Also, your engagement with the oven is calm and measured--you put the pans in the oven and walk away; then you come back and take them out when the timer goes off ("cool," see?) So: SPICES: in the "cool" / baking end, I have all the spices I use in baking (cinnamon and nutmeg, mostly--oh, and ginger; I store them with the vanilla and food coloring); in the "hot" / cooking end, I have all the spices I use in cooking (coriander, cumin, etc., and a 2nd bottle of cinnamon and of ginger). This way, I don't have to walk to the other end of the kitchen to get that. I find there is very little overlap--only those 2 spices. UTENSILS: Again, I have the cooking/prep utensils in a drawer in the "hot" end. Peelers, paring knives, whisks, can opener, measuring spoons and cups, rubber spatulas, lemon reamer, etc. And in the "cool" / baking end, I have a repeat of those that apply (no paring knives; if I needed to cut something for baking, I'd borrow a knife from the other end, since it happens seldom enough; ditto for the can opener, though I've ended up w/ two and might move one down here). I have a second set of measuring cups and spoons, baking whisks, baking rubber spatulas. Yes, this is a repeat, but it works for me. When I'm mixing batters and doughs, I don't have to go to the other end of the kitchen. SHEET PANS AND OTHER OVEN CONTAINERS: Again, I mostly have two sets. Baking sheets and cooling racks are in the "cool" side above the fridge. I have a skinny base cabinet by the range that holds the big sheet pan for oven fries, and broiler pan, and splatter screens, and other flat stuff that one uses in cooking. The baking pans that are NOT in the "cool" end are the cake pans, muffin tins, etc. Some are above the sink (so, straddling zones); others are in the space available in the "hot" end, for two reasons: 1, that's where they were put at the very beginning before I realized I wanted to divide it up; and 2, there's just not that much room on the "cool" end, since there are baking supplies and pantry/canned goods in the base cabinets. I don't find this onerous because I only have to get them out and set them on the counter to fill right before putting them in the oven. It's not like I'm walking back and forth as I'm working. (As i write this, I wonder if I should put the canned goods in the "hot" zone, but I don't think so--it's nice to have that stuff out of the high-action area, and the baking pans don't need as much space, so the swap wouldn't be equal.) So, anyway, that's what I did. I stood in the baking/mixing spot and thought of all the stuff I would need if I were baking (tools, ingredients, etc.), and I put it within arm's reach. And ditto by the stove. The repeats are few enough that they really don't cause a problem (and I had them all anyway, so it wasn't more expense). And the exceptions don't create a problem either....See MoreJean Farrell
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