Yes. That truck's switch is at the back of the master cylinder connected to a T fitting under the vehicle. Bad idea. It was subject to road damage,ice,water, and half the time the plactic top where the wires connect would crack and leak. Brake lights would usually stay on because the fuild was on both sides of the diaphragm. My 53 chev had the same setup. Hard to put a switch on the peddle when it comes up from the floor. Haven't looked at the truck but my chev had a momentary spring loaded switch bolted to the transmission case. A 2 inch lever was pushed back by the shift linkage as it was put into reverse for the backup lights. Was looking at the manual for my truck and it had optional air brakes or vacumm boost. Brakes on this thing are standard. Good thing, i guess. Got a phone call this morning. No idea who this guy is or how he got my number but he offered me $2000.00 for my truck. Thought about it. NOT. I haven't heard it run on all 8 and haven't even taken it for a hoot down the road. I'm starting to like that old girl. It's a good looking truck. give you an idea of how long it sat. I found a 1 inch round 6 foot tall poplar growing out of the moss on the wooden box where it connects to the deck. Been snowing now for 48 hours so have to cut more wood. Mind you it seems to warm up when it snows. It's only -13C. pretty nice outside. The old lady wants butter tarts and short bread for christmas so i'll guess i'll get at it and keep her happy. She comes home friday night.

LOL Pal, Mustangs and Catkin are too funny. I do like this idea but prefer the way I store my tissue.In the master bath it's in a clear canister with silver top removed from the box and placed as they placed the tissue in these pots. In the half bath it's in a woven basket where it's easily grab-able.

I was just glancing through the new KA catalog and found this recipe: County Fair Caramel Apple Bars Caramel and apple is always a winning combination. These bars, cut in 3" squares and topped with ice cream, make a delicious plated dessert. Cut smaller, they pack nicely in your lunchbox. Crust 1 cup (2 sticks, 8 ounces) unsalted butter 1 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 cup (5 5/8 ounces) brown sugar, firmly packed 1 cup (4 ounces) confectioners' sugar or glazing sugar 2 teaspoons vanilla extract 2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 cup (3 1/4 ounces) nut flour* 1 large egg Filling 4 to 5 medium tart apples, peeled, cored, and sliced, then chopped (about 5 cups, about 20 ounces prepared) 2 tablespoons (7/8 ounce) brown sugar 2 tablespoons (1 ounce) boiled cider, or substitute an additional 2 tablespoons brown sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Topping** 1 cup (10 ounces) caramel, from a block, or about 30 caramel candies 2 1/2 tablespoons (1 1/4 ounces) milk or cream *Almond (toasted or plain), hazelnut flour (toasted or plain), and pecan meal are all good choices. Or grind 1 cup nuts in a food processor; be sure to stop before the mixture becomes pasty. **Or use our prepared caramel sauce. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or 10" x 10" bun pan. To make the crust: Beat together the butter, salt, baking powder, cinnamon, sugars, and vanilla till smooth. Add the flours, mixing till crumbly. Set aside half the mixture (about 3 generous cups, 15 ounces); add the egg to the remainder, beating to combine. Press the crust with egg into the bottom of the prepared pan. Bake the crust for 17 minutes, till it's barely starting to brown around the edges. While the crust is baking, prepare the filling. To make the filling: Slice the apples about 1/4" thick, then chop into 1/2" to 3/4" pieces. An apple peeler/corer/slicer gives you a great head start on this task. Combine the apples with the remaining filling ingredients, and distribute over the crust. Spread the reserved crust mixture over the apples. Bake the bars for 45 minutes. Remove them from the oven, and after 15 minutes cut them into squares, leaving them in the pan. Cool completely, then place the bars on a rack set over a piece of parchment. To make the topping: Place the caramel and milk in a microwave-safe measuring cup, and heat till the caramel is very soft. Stir (reheating if necessary) till the mixture is smooth and pourable. Drizzle it over the bars. Yield: 16 to 24 bars. Michelle

I also wanted to give you a recipe which we love here. My measurements are sloppy but have my faithful pumpkin seeds included! 1.5 cup or so ground pumpkin seeds 1/2 cup or so ground flax 4 eggs 2 finely shredded medium carrots large handful unsweetened coconut 1/2 cup applesauce 1.5 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp nutmeg 1/2 cup or so raisins 1.5 tsp baking powder 1 tsp baking soda 1/4 cup honey 1/4 cup olive oil or any oil any addition of chia seeds, nuts, etc I think that is it. I add contents as I remember them as it isn't fussy like regular recipes. I bake at 350 from 35-45 minutes. Not sure what happened with the spacing here....