Yes we actually have canals in Venice, I did not see any gondolas this morning but maybe next time I'll spot one.
The car you see before you was inspired by Kaiser Aluminum designer Rhys Miller. It was designed and engineered by Blake Larson whose life long desire to produce a practical concept car resulted in this unique design, in which he was also hands on in the construction.
His concept was to give the driver as much vision as possible and he therefore put the driver seat in the middle with center steering and two full car width seats behind the driver and a fully glassed enclosed area front and back (something you see coming out of Detroit in 2009 or 2010). He included the eye catching luggage rack and a glassed in area over the front portion of the car as part of the package.
This car is in complete full street restoration condition and has been recently tuned and checked out for driving conditions. The car is rust free and has an excellent paint job and a close to like new interior.
Unfortunately the gentleman who originally designed, engineered and hands on built this car has passed away and it is now being offered to become a unique car in any collection. The pictures should speak for themselves. It is important that this car goes to appreciative collector.
You almost can't even photograph it because it's so busy! Wow what dedication, probably inspired by the Watts Towers and such a vision I've never seen. Did I say everywhere you looked there was mosaic.
Here is Gonzolo showing me his bath tub and giving me tips in how to do it. I think I would like to have water lilies and big green leaves at the bottom of the old iron bathtub that we almost got rid of. I'm all excited about the project now.
The Kitchen, you guessed it done in mosaic.
Carrageenans or carrageenins (pronounced [ˌkærəˈgiːnəns]) are a family of linear sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline near the village of Carragheen. Gelatinous extracts of carrageen seaweed (also known as Irish moss) have been used as food additives for hundreds of years [1]. Research has raised concerns about the health implications of carrageenan consumption.Well there you have it, there may be health implication of carrageenan consumption. Just as I suspected, it seems everything I like is either fatning or bad for me.
Otto and his family live next door, no commute here.
They would not let me take any pictures inside but what a vision! Every shelf packed to the rafters. Chuck full of Hungarian food stuff including a few Hungarian cook books some Herend porcelan figurenes endless amounts of Hungarian Paprika and on and on like that. Salami, kolbasz, szalonna you name it he has it.
History of the Dobos Torte:More recipe links:
Joszef Dobos was the Auguste Escoffier of Hungary, creating his culinary extravaganzas during the same period as the French master. And like Escoffier, his name became known well beyond his country's borders.
Dobos came from a family of cooks. He prided himself on the quality and variety of his offerings at his fancy-food shop, which catered to the well heeled. In time when shipping was expensive and unreliable, he offered more then sixty cheeses and twenty-two champagnes. Budapest loved big World's Fair-like exhibitions, which of course, gave the citizens ample opportunity to sample their other favorite indulgences, food and wine. In 1885, at the first General National Exhibition, Dobos had a pavilion selling his delicacies. His most famous customers were the emperor and empress themselves (also styled king and queen of Hungary), who heartily approved of their meal. Elizabeth was unpopular in Vienna for promoting Hungarian independence, which, of course, made her a heroine in Budapest, so her endorsement of Dobos's products ensured his position as a super-chef.
A few years later, Dobos introduced his most famous invention, the Dobos torta. The amazingly thin cake layers and caramel crown were impressive indeed, but it was the cake's profuse use of chocolate buttercream -- a recipe only recently imported from France -- that literally put Dobos torta on everyone's lips. Dobos devised a special package that allowed the cake to be shipped, and soon the cake appeared in other European capitals. Of course, other Budapest bakeries wanted the recipe so they could sell their own version, but Dobos shrewdly kept it a secret -- for a time. During the 1896 Millenium Exposition, celebrating one thousand years of Hungarian nationality, Dobos opened another pavilion, selling thousands and thousands of his cakes. Dobos torta mania had taken hold.
When Dobos finally retired in 1906, he made a well-publicized gift of the recipe to the Budapest Trade Association, preserving it (and his name) for prosperity. The legend was further enhanced by an operetta detailing Dobo's intrigues.
By coincidence, dob in Hungarian means "drum". As the caramel-glazed top of a Dobos torte looks somewhat like the stretched skin of a drum, some sources mistakenly believe that the name of the cake is derived from dob. Could his choice of a hard caramel topping have been intentional? After all, could his surname come from dob, as well?
