Las Vegas
Continued...

Music to accompany this page:
Viva Las Vegas, by Elvis Presley


The north end of the strip is just recently beginning to start redevelopment. A Circus, Circuslandmark to this area is Circus, Circus Hotel and Casino. As the name implies, this hotel caters to fun under the big top for people of all ages. In the Adventuredome, guests can ride the pirate ship as it swings over the midway, ride the Himalayas, cruise in the bumper cars, test their abilities on the climbing wall or fly through the air in 1920 Roller Coaster at the top of the Stratosphereairplanes. Along the midway entertainers stroll as they perform juggling, magic, balloon animals, mime and face painting. Throughout the day, renown circus acts appears on the center stage of the midway, performing in free shows. For the more adventuresome, the Stratosphere Hotel/Casino has rides that will take your breath away. At the top of this tower are two of world's most thrilling The Stratosphereattractions. An elevator takes you 900 feet above ground to board the world's tallest rollercoaster as it whips over the top of the city. For the true daredevils, the Stratosphere also offers the Big Shot. After being harnessed, the Big Shot propels you another 160 feet above the rooftop and then lets you freefall back to the launch pad. The Stratosphere has the world's tallest freestanding observation deck, located a few stories below the roof. From here, and the revolving restaurant and bar, the best views of the bright neon lights of Las Vegas can be seen.

Other area attractions:

At the World of Coca-Cola, any and everything concerning this flavored drink Coca Cola Museumcan be found. Coca-Cola has been an American tradition for over the past hundred years, and at this museum and store, guests learn the history of this product, view a 1920's bottling plant, ride in the Coke bottle elevators as you listen to the sound of pouring soda and crackling ice, enjoy the storytelling theater and are able to try over thirty varieties of Coke served around the world at a 1930's style soda fountain.

One of the best ways to get around Las Vegas is via the buses and trolleys that The Vegas Striprun from the south end of the strip to Fremont Street. The drivers are well educated on the history, lore and attractions in and around the city, and enjoy sharing it with their patrons. The strip is long, with the hotels and casinos sitting on large parcels of property. After a day of walking, you'll be ready to get off your feet and settle back as the open air vehicles transport you past many of the outdoor exhibits put on by the hotels..

PLAY THE SLOTS...Las Vegas continued...

Special thanks are offered to my brother, for supplying some of the pictures used on this page. *hugs*


Onda at Mirage Hotel
Asparagus Sformato with Lobster Aioli

1 bunch Jumbo Asparagus

2 c Heavy Cream

5 Eggs

1/4 t Nutmeg

1/2 c Parmigiano Reggiano

3 T nut brown Butter

Salt and pepper to taste

Wash, peel and cut the stems of the asparagus. Blanch the whole stalks in salted water until they are tender. Shock the asparagus briefly in cold water. Puree asparagus in a food processor until it is totally pureed. Place the puree in cheesecloth, tied and hang the sack suspended over a container to catch the water that drains through the cloth. Let it drain for 5 hours. In a bowl, mix the puree and the remaining ingredients, beat with a whisk until well combined. Strain the mixture through a sieve. Pour mixture into buttered molds and bake at 300 degrees in a water bath. The molds should be covered with greased parchment paper. Bake for one hour.
Prepare Lobster Aioli Sauce (below). Place the Lobster Aioli sauce on the plate. Unmold the Asparagus Sformato and place on sauce.

LOBSTER AIOLI

2 Egg Yolks

1 1/2 c Peanut Oil

4 T White Truffle Oil

1 t Mustard

1 t Lemon Juice

1 t White Wine Vinegar

Salt and pepper to taste

2 T Lobster Stock

V

2 T Lobster Stock

In a bowl, place egg yolks, salt, pepper, mustard, some lemon juice, and vinegar. (Adjust acidity to taste after you have finished making this mayonnaise.) Slowly emulsify the mixture by drizzling the peanut oil into the seasoned egg yolks, whisking as you add the oil. Adjust the consistency with lobster stock or tepid water, then fold in the truffle oil, lobster pieces, and chopped eggs.


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Fly on the Wall - Recollections of Las Vegas' Good Old, Bad Old Days
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Las Vegas: The Great American Playground



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