BAUHAUS

Going to Bauhaus tonight at the Wiltern theatre in L.A. I am going with two CPA'S. Actually they are the accountants for Bauhaus. One of them is my neighbor. What a trip! Going to see them with two people who had never heard any of the music untill I said something about Peter Murphy and Bauhaus to one of them. Actually that I had turned my daughter onto Murphy and Bauhaus when she was nine. She now has a lot of cd's. Perhaps white eyelet poof skirt is the thing to wear tonight. Just to be a little different from the crowd.

They look like accountants too. What a trip!

Large yellow glass finials any idea??

I have had two of these very large finials for years now. They each weigh almost 10 lbs each and measure 22 inches tall. Inside is hollow. Thickness of glass at base is just under 1 inche. There are no marks or signatures. I have been trying to find out what they are for a while now. Any ideas out there?

Paia and Back & CHOCOLATE BOMBS

The Great Wall of Paia




















Q Ball and the Girls
Judy and Sharon at Kanaha






I returned to Maui for The Crossing. I was there for two weeks. The weather and the swells were not cooperating. I baked all kinds of treats for the compound. The biggest hit was , as they were coined "Chocolate Bombs" . I needed to return home for Betty's birthday. She is now 11 years old. I returned on a friday and the following Monday Q Ball made The Crossing. I missed it! But I am going back again soon!!




Here is the recipe.

"CHOCOLATE BOMBS"

8 oz semi sweet baking chocolate
1 cup heavy whipping cream
4 egg yolks
1 teaspoon vanilla

Whipped cream for garnish



Place broken up chocolate in double boiler. Heat water to boiling then reduce heat to low. Don’t over heat the chocolate. This can effect the flavor of the chocolate. Also take care to not get any water into the melted or melting chocolate. If this happens you will need to add a small amount of shorting to the chocolate to return it to a workable state.

Stir until all chocolate is melted.

Gradually add whipping cream stir with wire whisk until smooth. Remove from heat.

Beat egg yolks in a large separate bowl with a wire whisk. Gradually stir in about ¼ of the chocolate cream mixture. Add this to the remaining chocolate mixture.Stirring constantly.Stir in vanilla.

Pour or spoon into individual serving cups or what ever you want . Refrigerate until set. Usually a few hours. Garnish with whipped cream and yummy!

I use “Bakers” Chocolate from Safeway only $3-4 and the flavor is good.Also when I make this I ALWAYS double the recipe so there is a lot more of it to eat.