I also wondered what the bowling ball would look like striking the three pins? Then silicone glue them in that possition. Or even create a water feature out of that configuration. Then try to lift it. LOL Susie

I feel more confident now about putting a rubber liner in there if I need to. Good news is that my neighbor who has 20 fish is willing to give me 3 of them to try this afternoon. He says for the winter I could just dump them back into his pond. He's bringing me some food to get started with too. He doesnt know what kind of fish they are, he bought the house and the fish came along in the pond. I am going to try to ID them, maybe I could post a photo of them. We're thinking of fish names right now. I have the pump that makes the water go up the waterfall then trickle into the pond. I hope that's all the equipment I need and I hope that pump is sufficient to make oxygen, cuz I think they need that, not sure. Will I have to run it 24 hours a day?

FOAS, In fact, everyone is correct in some aspects, including LindaC's statements, the ones which I agree to. I know many people may find it bothersome to think about this, and I apologize to them; but cooking science is not that much of an exoteric thing, and some times it answers the question, â Why my pie dough is not goodâÂÂ. To answer your questions, 1. The stone counter is always at room temperature, which is about 80 degrees in the kitchen. When you put you hand on it, which is about 98.6 degrees, you will feel cold. But if you put a lump of cold dough from the refrigerator on it, which is about 40 degrees, the 80-degree stone will start to warm up the 40 degree colder dough, until everything comes to equilibrium, then everything reaches room temperature. 2. The identical situation will occur with a wood counter top. Except everything goes much slower because wood is a better insulator, and has less thermal mass to warm up your dough. To take advantage of the thermal mass (thermal capacity, thermal swing, etc.) of the stone, as Jim had indicated, you can refrigerate the stone slab if it is portable, or put ice cubes in a plastic bag on the counter to chill the stone first. Of course, this creates a little issue on a hot humid day, moisture will start to condense on the stone counter immediately. The stone slab I had could go in the refrigerator. Not only that, it could go into the oven. It is very nice to have your main course dishes on your dining table kept warm for a long time when it is being served. I did not mention a different thing I am doing now because I didnâÂÂt want to annoy people here. I have a 1/4 â thick aluminum plate which I have attached several Peltier solid state thermoelectric modules to. If you google Peltier you will find out that it is a fascinating electronic device. It is a tiny cookie-size reversible refrigerator with no moving parts. When you apply a DC current through it, one side of it will be very cold and the other side will be very hot. If you flip the switch the cold hot sides will reverse. I now have a plate that is both for hot and for cold. Not only that, by the switching arrangement of the modules, half of the plate is hot for hot food and at the same time the other half of the plate is cold for salads. It is much lighter than a slab of stone. I am not sure why they donâÂÂt sell this, because it is not expensive. You can buy a portable refrigerator using this device for about $30. dcarch

Not sure if this is what you are talking about. You say "track" and that makes me think of the old fashioned "recessed standards" with clips that hook and clip in. They were very durable and many custom lines still offer this as a shelving alternative to the metric gang drilling. Look at my link. If that's not it, please post a picture. Search 'post picture' to find more info about how to post a picture. You will need to get a photo bucket account or something similar. Kompy Here is a link that might be useful: recessed standards