Okay Geep, I'll make you a deal. You do the Jeanie's bottle interior and I'll think about the pumpkin paint theme!
Early start with great building weather. 65 deg F and 64/ct humidity to start. By the time I finished for the day it was only 81 F, but the humidity had dropped to 44/ct.
Started by clearing the saw table and bench, laying down a moving blanket and, because that was a little dirty, my dust cover sheet, to protect the finish of the curb side wall.

Ran the 1/8 inch radius bit around the outside of the door opening and the hatch switch penetration.

Did a little light sanding to dress that up and complete the edge along the bottom of the tapered sill.
Got two of the temporary blocks attached. I wasn’t sure how easy it would be to slip the wall in between these and the bulkhead so I left the middle one out to start, but during the dry fit it was obvious that adding the middle one would not be a problem.

I made sure not to run the temp block screws thru the wall mounting screw holes.

I shifted the masking on the front side of the dado forward 3/16 inch to account for the overlapping panel of the bulkhead (I had forgotten to do this on the street side and will have to pick tape out of the joint). Also, I laid out and drilled the clearance holes for the wall to bulkhead screws in the dado. Due to the hatch actuator switch location the pattern was modified to 6 inches from the bottom, 6 inches, 10 inches, then equally spaced at 8 inches on up to the top (so just the second hole from the bottom was 2 inches lower than the street side, and the rest were all the same).

I set the temporary upper angle bracket on the bulkhead, then came the dry fit.





Here is a close up of the fit where the curve of the galley side wall on the curb side comes down and meets the back of the floor. This is my key registration.

Comparing that to the street side.

They are pretty close. The street side wall is flush and turned out to be just 1/16 inch longer (only 1-5/8 from the front of the wall to the front of the floor when it should have been 1-11/16 inches). The curb side wall is about 1/32 inch shy from being exact at the rear but I couldn’t get it to shift back any further because it was locked into the dado at the bulkhead (close enough). The curb side wall appears to be at the planned length, so it sits back from the street side wall 1/32 inch at the front (again, close enough).
Street side front edge.

Can’t really see it with the clamp in the way, but this is the curb side front.

I went along and pilot drilled the screw holes up thru the underside of the floor, and into the side of the bulkhead thru the holes that I had drilled in the dado. Then I pulled the wall back down and set the depth needed to finish drilling the pilot holes to full depth. I stuck a screw up thru one of the holes in the floor, marked it with a Sharpie, then flagged the drill bit with some tape, allowing a little extra, using the tip of the screw as gauge to figure the pilot hole depth.

Then I ran that in the starter holes that I had already drilled in the bottom of the wall and edge of the bulkhead to get the full depth needed.

Chiseled a slight relief under the rear corner to account for where the rear wear edge sits under the wall (barely visible just under the tape line at the rear).

Then I laid 2 beads of PL along the base of the wall and one down in the dado, before putting the wall back in place and screwing it off. Here you can see some of the gray glue line on the inside (in between the tape) after I wiped it down.

This is looking from the front down the curb side wall at the glue joint after clean up.

Same thing looking down the street side.

Woo who, I made my goal! Walls up!!!

Mom had us up for a nice dinner to celebrate my upcoming B-day.

Orange gelatin with shredded carrot, crushed pineapple and a gorgonzola/mayo dressing; grilled marinated and butterflied leg of lamb; grilled cilantro/lime marinated chicken breast; steamed asparagus; fresh sweet corn on the cob (picked same day, boiled only 3 min.); and a cold brown rice salad with scallions, red onion, cilantro, dried apricots (?), dried cranberries, pistachios, almonds, walnuts, and perhaps an oil based dressing (very light?).
Dessert was ginger ice cream from the local dairy, with grilled fresh pineapple, fresh black raspberries that we picked before dinner, and blueberries, served with almond horn cookies and pecan sandies.

I took a lot more pictures of the food, but felt that I should be a little more conservative with the OT pics. The meal was fabulous. I really enjoyed the combinations of flavors.
Thanks, mom.