gerd.muller

...

^ Just felt a chill running down my Esophagus because I´m having a bottle of ice-cold, monk-brewed, delicious bavarian dark-beer!

Where the streets have no name - U2

Money don´t matter 2night - Prince

Ortobruco Tour

Sorry, I don´t have a pic of it, but I remember when I still was in school in the early 90´s, we drove to a game arcade located at the next bigger city (40 miles away) just to play "Road Constructor". This funky Pinball-machine was shaking and rummbling every time you hit the pinball and had a "Daisy-Duke-lookalike"-mate at the display that cheerd at you!

Dancing with tears in my eyes - Ultravox

^ Yes. Are you afraid of spiders?

Babooshka - Kate Bush

Nighthawk

Just curious, what makes this Elissa-unfriendly? ...yup, what makes it Elissa-unfriendly?

Denkmal - Wir sind Helden

Oblivion

Sunday Morning! Need a shave!

Kingda Ka

Heaven must have sent you - The Elgins

ARE YOU SURE???

Renegade

Have you realized that today´s Elissa´s Birthday? A reason to prepare a very delicious Birthday cake: The Elissa-Alvey-aka-SharkTums-Birthday-cake, or, in simple words: Truffeaux cake from Belgian White Chocolate Here we go: ... I hope the postman will find you! HAPPY BIRTHDAY, ELISSA! ...and here we are: This cake not only does look fantastic, it even tastes awesome and makes happy because of the high amount of chocolate! Decorate with the roses and fresh strawberries. ... and lay a sugar-basket in the middle of the cake. Powder the cake´s surface with dark cocoa-powder ... Remove the sides of the backing-pan and put the cake on a plate. Now we can decorate: The roses I use for decorating cakes are chemical untreated and eatable roses that You can also give into cocktails or champagne. You have to pre-order them at your grocer. ... and put it into the fridge for three hours. ... plain the surface ... Pour the creme over the crust, ... ... and mix until you have a homogenous creme. ... give in the melted white chocolate ... Now to the Truffeaux-filling: Mix cream and cream cheese ... Take the crust out of the oven and spread it with strawberry-jelly imediatly. Bake the crust for 10-12 minutes at 350°F (180°C) ´til it´s gold brown and still a little bit soft. Pierce the crust with a fork. Then roll out the crust and lay it into a baking-paper-covered backing pan. Put the dough into your fridge for about 30 minutes. ... and knead until you have a compact piece of dough. Flavor with a bit of cinamon-vanilla-sugar ... ... and two parts of ice-cold butter. ... with one part of sugar ... Now to the crust: Mix 3 parts of flour .... Let this sugar-basket cool down a little bit and remove it careful from the ladle. Leave it on a piece of wax-paper until you need it. Continue with spinning the fibres until the ladle´s surface is covered with a sugar-net. ... and when your melted sugar will build fibres when you dip a fork in it, spin the fibres over the ladle. Cover the surface of a metall-ladle with oil, ... ... let the sugar melt while stering, but be careful, that sugar get´s damned hot, and be careful that the sugar won´t get black. when the sugar´s molten completely, let it cool down a little bit. Then put some sugar into a heavy pan, ... ... and let the chocolate melt completly. ... give it into a heat-resistant glass-bowl, put that bowl into boiling water ... First, take a big block of white belgian chocolate with a high amount of cocoa-butter (< 60%), cut it into small pieces, ... Hello Elissa, not much more longer, and all this stuff will have transformed into your birthday-cake!

It´s a shame - Detroit Spinners

Take on me - Aha

...

My heart - Lizz Wright

Dancing in the street - Martha Reeves

Sequoia Adventure