Well, we finally made it to LA after a delay leaving Auckland as somebody had ‘incorrectly turned off an electronic device’ in their luggage which meant a bag had to be found and removed from the hold of the plane. Pretty uneventful flight, but there isn’t a lot of comfort spending 12 hours in the seat and trying to sleep – got a couple of hours which was good.
Craig was waiting at the airport to collect us with the chevy pickup that we will also be using after an eventful drive down from Canada that involved someone backing into the trailer and squashing the guard onto one of the tyres and bursting it. We threw our gear into the back and headed off to find the Famous Pacific Shipping yard and collect the ’56 Kustom. LA is a big place!! After getting into the wrong side of town we eventually found the yard but the car hadn’t arrived, and wouldn’t get there for another couple of hours, so it was off to a mall to get some spares for the chev, a navman ‘cos trying to get around here with just a map is damn confusing, some phones for us all ($20 got a phone that costs $1 a day to use) and kill some time.
Back to pick the car up. It has arrived but has a few issues that need sorting out before we can take it with us so made a decision to leave it at the yard over the weekend and get the bits we need to fix it for Monday morning. Steve Curle found us a cheap hotel to stay at where we had a few beers, met Danny who is taking an Indian racer to the salt and finally sloped off to bed.
The weather is nice and warm, it’s shorts and Tshirt stuff.Plenty of cool cars to see driving around and parked on the side of the road – new mustangs are pretty common!Plan for today (Saturday) is fix the Chev (power steering pump) then head off to collect an Oldsmobile for someone back home, get the spares for the Kustom ready for Mondays repairs and probably have a few more beers at the end of the day.
Noddy had organized the number for the build car we will be taking to the salt – 6942 – and we will be running in the E/STR class, which means – 184 to 260cc, Street Roadster.
The pictures are from stuff waiting to be sent from Famous Pacific Shippings yard - stuff going all over the world, some is very tasty and some needs a lot of work
Craig was waiting at the airport to collect us with the chevy pickup that we will also be using after an eventful drive down from Canada that involved someone backing into the trailer and squashing the guard onto one of the tyres and bursting it. We threw our gear into the back and headed off to find the Famous Pacific Shipping yard and collect the ’56 Kustom. LA is a big place!! After getting into the wrong side of town we eventually found the yard but the car hadn’t arrived, and wouldn’t get there for another couple of hours, so it was off to a mall to get some spares for the chev, a navman ‘cos trying to get around here with just a map is damn confusing, some phones for us all ($20 got a phone that costs $1 a day to use) and kill some time.
Back to pick the car up. It has arrived but has a few issues that need sorting out before we can take it with us so made a decision to leave it at the yard over the weekend and get the bits we need to fix it for Monday morning. Steve Curle found us a cheap hotel to stay at where we had a few beers, met Danny who is taking an Indian racer to the salt and finally sloped off to bed.
The weather is nice and warm, it’s shorts and Tshirt stuff.Plenty of cool cars to see driving around and parked on the side of the road – new mustangs are pretty common!Plan for today (Saturday) is fix the Chev (power steering pump) then head off to collect an Oldsmobile for someone back home, get the spares for the Kustom ready for Mondays repairs and probably have a few more beers at the end of the day.
Noddy had organized the number for the build car we will be taking to the salt – 6942 – and we will be running in the E/STR class, which means – 184 to 260cc, Street Roadster.
The pictures are from stuff waiting to be sent from Famous Pacific Shippings yard - stuff going all over the world, some is very tasty and some needs a lot of work
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