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This Week

This week 07-21-15

Worlds strongest man contest

You probably never heard of a Foam Filled Tire, we have had them on all of our trams when they were new. Usually you see them on forklifts.
They work great on things that move slow. Our trams will go about 12 miles an hour if you really push it, that's pretty slow. What they do is take a normal tire and fill it with rubber. It goes in as kind of a foam but when it cures its rubber, just like the tire. The reason you do it is to never have a flat, we've never had one (this was a big deal when we had all the construction going on).  I had to change 2 of them one week, one of the tram drivers noticed they were a little worn. They looked fine to me until I got under the tram. The inside edge of the tread was gone and you could see the steel belt, it had rusted.. really. There was no real danger because of the foam fill.. the tire is solid rubber, I could have left it on, but it needed changing. The problem with foam filled tires is that the tires were never meant to be filled with rubber, they were meant to be filled with air. So they wear funny, and ride rough..  I jacked up the back of the tram with my floor jack, started my little air compressor, hooked up my air wrench, voooooom, voooom.. pulled the tires off. Sure enough there were 6 or 8 nails and sheetrock screws in each tire. I put the 2 spare tires (not foam filled) on… vooooom, vooom, nice and tight, released the jack, put some goop (also used to puncture proof tires) in the tires and put the tram up. All done! Nothing to it, 20 minutes. I was a tire changing whiz. Nothing left to do but put the old tires in the back of my truck and take them to the tire store!..... The other problem with foam filled tires is that they weigh about 200 pounds, maybe more, of course tires don't have handles. The tire is about 2 feet tall and the back of my truck is about 4 feet high so you can't lean it on the truck for leverage. You have to just dead lift the tire straight up holding it by the inside of the rim. When I was 25 this would have been no big deal, but years later..... After the 3rd try I started bouncing the tire, that got me about 4 inches. Bounce, bounce, bounce, pull hard, harder, almost there, part of the tire is on the tail gate, pull... hand under the tire push, push harder, push, push, get lower, push .. done. I felt like I had just been in the "Worlds strongest man contest". I was about to pass out. Rest for 20 minutes. One more to do.. Bounce, bounce, bounce, pull, missed it.. bounce, bounce, bounce, pull.. Pull harder... harder.. got to do it this time.. Pull... half way up.. Push, push, get lower, lower, get behind it, push, push, come on!!! Get in there!!! push… done…. Changing 2 tires = 20 minutes. Getting 2 tires in the back of my truck =  4 minutes.. Recovery time 2 days...

Gods like that: He never meant for us to carry all of our problems by ourselves, it makes you wear funny and ride rough.. it's too much work all by yourself. Jesus said "take hold of me and I'll help you carry it." Let him help, it's what he does, it's his job…

I can't wait to change the big tires on the back of the tugs, they weigh about 400 pounds. I'll have to find some friends, maybe a bunch of friends, for that ...


Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet:

If you read this, you know I love Risotto. You can do this, it's easy.

Barley Risotto with Garlicky Mushrooms

1/4 cup extra-virgin olive oil
3 large shallots, minced (1/2 cup)
4 large garlic cloves, thinly sliced
1 pound mushrooms, thickly sliced
1/2 teaspoon chopped thyme
Freshly ground pepper
1 1/2 cups pearled barley (10 ounces)
2/3 cup dry white wine
4 cups hot beef broth mixed with 2 cups of hot water
1/2 cup shaved Parmigiano-Reggiano (about 1 ounce), for garnish

In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until absorbed, about 5 minutes.

Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with chives and the cheese shavings and serve.

The risotto can be refrigerated overnight. Rewarm before serving.


Posted by Mack Oates at 11:30 AM