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Reply to "Trains, Trolleys, and Diners: The real story"

Food for Thought: I was going to post this on the "What did you do on your layout today?" thread -- that is, until I looked at the truly inspiring and fine work that so many of you are posting there.  So, I figure this thread is a much safer spot for savoring this little comedic piece.  Bon appetite!  TRRR

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Today I created a new "carpet" layout -- whoever said "Don't play with your food" doesn't know what they're talking about!

Early this AM I was awakened by a phone call that my elderly mother in Maine was without power and heat after a Nor'easter.  While the care manager and I discussed what to do in this critical situation, I noticed that 1.  My 26-year old kitchen rug is really disgusting looking and needs immediate replacing and 2.  To the "trained" eye, it looks just like a combination 2- and 3-rail track surrounding an orchard -- an instant carpet layout!  Yes, when the going gets tough, the tough think of trains. As a recent forum post advised, "Keep Calm and Play with Trains".

While the caregiver agency sprang into action, the Tomlinson Run Railroad staff did the same. First, the ever intrepid Jed measured the radius to see whether this new carpet layout could support the TRRR's motive power and rolling stock ...

Jed says,"Lookin' good!" A cautious test run with the TRRR's Atlas RS-1 confirms that the awkward overhang on tight curves is no worse than on the line's usual 31" MTH track. The transition from 2-rail to 3-rail was seamless!

With the morning drama, Management hadn't eaten yet.  So the railroad suspended its multipurpose track testing and asked the dining car's Chef Chuck Wagon to step up to the plate and try his hand at 1:1 scale.  The Board of Health will probably "ding" Chef for this next photo (!)  Here he leads a consist containing the ingredients for a 1:1 scale omelette.  The train is headed for the railroad's commissary.  (Hey, look, is that a coveted Oscar Mayer car?!)

Prior to shipping, Chef unloads the ingredients and supervises their careful preparation in the railroad's commissary.  The TRRR's new reefer won't be delivered by Charles Ro until later in 2017, so Chef Wagon had to work fast to ensure that only the freshest ingredients are shipped! 

Delighted, Chef notes that, compared to 1:48, working in 1:1 is much easier than he expected.

The ingredients are bound for the West Virginia Pan Handle -- the area from where the TRRR takes its name.

Roxy the roller skating waitress really delivers.  In a flash (note the lack of focus), she ships the ingredients to the Pan Handle where they are "warmly" received.

After finding an unused wooden flat bed (and flat bread), Chef seriously contemplates how closely his creation resembles the star of the film "The Blob" [see photo in prior diner post].  However, Management was fully satisfied and ordered the crew to send the rolling stock back to the living room layout -- thus, ending all hope of a fully realized kitchen layout.

I hope you enjoyed my new carpet layout as much as I did.  And, yes, my mother has power and heat again!  Yeah!

Tomlinson Run Railroad, the "Short Line with a Short Order Cook" Railroad
P.S. -- Is that Chef Chuck Wagon giving you all a microwave?

Attachments

Images (9)
  • The beginnings of a new carpet layout?: The beginnings of a new carpet layout?
  • Jed measures the radius. It's a thumbs up!: Jed measures the radius. It's a thumbs up!
  • Testing the curves and the 2- to 3-rail transition.: Testing the curves and the 2- to 3-rail transition.
  • The first delivery on the new track. (Yuck!): The first delivery on the new track. (Yuck!)
  • Chef Chuck Wagon likes working in 1:1 scale.: Chef Chuck Wagon likes working in 1:1 scale.
  • Chef unloads and prepares the ingredients in the RR's commissary.: Chef unloads and prepares the ingredients in the RR's commissary.
  • Destination: The Pan Handle.: Destination: The Pan Handle.
  • Roxy delivers the ingredients to the Pan Handle.: Roxy delivers the ingredients to the Pan Handle.
  • Chef thinks his masterwork resembles The Blob.: Chef thinks his masterwork resembles The Blob.

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800-980-OGRR (6477)
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