Started work today by placing micro fillets on all ribs. Placing the micro into a plastic bag and cutting off a corner, like a cake icing bag, really makes the initial placing of the micro fast and easy. Yesterday I had already microed a couple of ribs, so late in the afternoon I reinforced the left end and inboard ribs with 2 and 6 bid, respectively. Photos show the bid in place. After dinner, I'll trim the bid with a razor blade after it cures about four or five hours.
