Artist. Sketching blog from Susana Rapallo, a illustrated journey of a Brazilian Expat living in Madrid, traveling and exploring art. After all, ¨Painting is just another way of keeping a diary.” Pablo Picasso
One of the first bars we visit when we arrived in Madrid. It´s a old bar with excellent salmorejo (cold tomato soup made with bread, oil, garlic and vinegar) and croquetas or tortilla de patatas (potato and onion omelette). You have to try it!
As a decor I specially love the grotesque Goya´s drawings hanged all over the walls. Most of the people don´t even notice them. They have two ambient s; one in front and the other at the back of the bar, you have to pass below the counter top.
A brief history
In 1892 Rafael Fernández Bagena, owner of vineyards in the region of La Ardosa, Toledo, created and founded the chain of Bodegas La Ardosa in Madrid, which would have 36 establishments. Some are still open in the streets Sta. Engracia, 70 , Ponzano, 10 and Abtao, 32.
Gregorio Monje, a butcher by profession, acquired La Ardosa in 1970. In 1979 he began working there with his wife Conchita, who presented the tavern to the most prestigious tortilla competitions, and his sons Rafael and Ángel.At the death of Gregorio. In 1995, the distributor was sold and the children continued with the brewery business. Currently, La Ardosa is run by Ángel, assisted by his wife, Concepción, and by a team that he trained and educated to serve beer with the same dedication and devotion as always.
During the 80’s he specialized in beers, becoming an institution. They worked the English Bass brewery, the German Warsteiner and were pioneers in importing Czech beers like the authentic Czech Budweiser and Pilsner Urquell. Ah, they also haveGuinness and Bombardier.
This place is crowded on weekends, well… in fact every night – the Spanish way of life. They are pro…. they drink Monday to Monday.
I totally forgot to fetch my pencil case at home when I came to work today, as I usually do. The only available pen in my bag was a Montblanc Meisterstuck filled with a turquoise ink, which I also like very much – the pen and the ink.
Today´s prompt is ¨Woody¨… well, blue is not a woody hue, so the solution was to make a Bluebird´s nest…. so I could work both ways, the little blue sketch on pencil and later on, at home, paint the nest with watercolor. Well you have to play with what you have in hands, right?
Lucky me… even the eggs were blue!! Thanks Bluebird…
Playlist: Bluebird, Paul McCartney from the album Band on the Run
Hoje esqueci totalmente de colocar na minha bolsa o meu estojo de lápis como sempre o faço. A única caneta que eu tinha era uma caneta tinteiro, a Montblanc Meisterstuck , carregada com tinta turquesa, que eu gosto muito, tanto da caneta quanto da cor.
O tema de hoje é ¨amadeirado¨, bem, como azul não é obviamente um tom de cor amadeirado, a solução encontrada foi fazer um esboço de um ninho de passarinho azul, o Azulão, assim eu poderia cumprir com o requisito amadeirado mesmo usando uma cor completamente distinta. Pois é, foi um pouco de esperteza minha, mas acho que a gente tem que usar o que se tem nas mãos, certo ?
Para sorte minha, os ovos do Azulão são, obviamente, azuis….Beleza!
Trilha Sonora: Bluebird, Paul McCartney do álbum Band on the Run
The only thing I came up to fulfill the prompt for World Watercolor Group was Pink Floyd… Well, my generation! Here is the lyrics for one of the greatest songs from Pink Floyd, from the album I Wish You Were Here, 1975.
Remember when you were young, you shone like the sun.
Shine on you crazy diamond.
Now there’s a look in your eyes, like black holes in the sky.
Shine on you crazy diamond. You were caught on the cross fire of childhood and stardom,
Blown on the steel breeze.
Come on you target for faraway laughter, come on you stranger,
You legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon. Shine on you crazy diamond.
Threatened by shadows at night, and exposed in the light.
Shine on you crazy diamond. Well you wore out your welcome with random precision,
Rode on the steel breeze.
Come on you raver, you seer of visions, come on you painter, You piper, you prisoner, and shine!
Nobody knows where you are, how near or how far.
Shine on you crazy diamond.
Pile on many more layers and i’ll be joining you there.
Shine on you crazy diamond.
And we’ll bask in the shadow of yesterday’s triumph,
And sail on the steel breeze.
Come on you boy child, you winner and loser, Come on you miner for truth and delusion, and shine!
I´m absolutely fan of coffee, since infancy. Well, Brazil is a coffee country and I remember that scenting the smell of strong coffee in the mornings at home was one of the best memories I have. I love everything about coffee: that comfort smell, the beautiful dark brownish/blackish color and the strong and vibrant taste of coffee.
Coffee is appreciated in many different ways in different countries. The Brazilians love dark short coffee, not frothy… but with sugar (Ugh… I hate it!). The Americans love something that tastes like coffee but it´s large and watery like tea, Italians love extremely strong coffee called ristretto usually with cannoli, English people like tea, not coffee. French people like coffee too – no milk, maybe sugar – from a bowl. There is something great about grabbing a bowl with both hands and plunging your face into it. They like to take their coffee with a tartine, a piece of toasted baguette topped with butter and lumps of homemade jam. And they love to dip it into the coffee, something that I used to love when I was a child.
Here in Spain, it´s a mess… they have so many names for coffee, considering the right amount of coffee and milk: café solo (espresso) very strong – I mean unbearable!… I called it ¨caffeine shot¨ and it is as stronger as the regular Italian ristretto; café cortado is called so because the shot of espresso is “cut” with some steamed milk—but only some, as there’s more coffee than milk; café con leche is equal parts espresso and steamed milk, this is the best of both worlds; café manchado (“stained coffee”) is kind of confusing, because it’s really a cortado that has been stained with milk. But this coffee is more appropriately leche manchada (“stained milk”) because this drink is mostly steamed milk with a little bit of espresso, not quite an entire shot. Very milky with a little coffee flavor, this is for you folks who like to drink coffee but don’t actually like coffee and finally café americano, you add hot water to a shot of espresso.
If you crave coffee means you are Despresso…Desperate for a Espresso! If you know how to make fancy types of coffee, then you are a Barista,… I´m a Certified Barista, BTW. I took classes some years ago, in Brazil. But nowadays a just press a button and get my coffee immediately. But I love gadgets and I have some of them to prepare stylish coffee if I´m in a mood.
If you like coffee or not it does not matter… but I invite you to watch 3 short movies about coffee a photographic journey through coffee growing countries, by Sebastião Salgado.
SALGADO: “SCENT OF A DREAM”, A JOURNEY IN THE COFFEE WORLD
Sou fã de café desde que era pequena. Brasil é um grande produtor de café e o cheiro forte de café banhando a casa pela manhã é uma das melhores memórias que eu tenho de infância. Eu gosto de tudo que tem no café; o cheiro de café forte, a cor amaronzada e negra e seu gosto forte e vibrante. Brasileiros gostam de café puro, sem creme… mas, com açúcar (Huh… Detesto!). Norte-americanos gostam de algo parecido a café, mas a quantidade é demasiada e muito diluído, algo parecido com chá, italianos gostam de café forte, chamado ristretto e geralmente acompanhado de cannoli, ingleses não gostam muito de café, preferem chá. Franceses gostam muito de café largo, não muito aguado como os norte-americanos – sem leite, talvez com um pouco de açúcar – numa caneca bem grande. Existe algo nostálgico em se beber café com as duas mãos e quase que colocar a cara inteira dentro da xícara. A razão pela qual a xícara é grande é porque eles adoram molhar o pão com manteiga e geléia (tartine) na xícara. Uma coisa que eu adorava fazer quando era pequena, molhar o pão com manteiga no café com leite.
Aqui na Espanha, é uma confusão para acertar exatamente que tipo e quantidade de café vc quer. O tradicional Espresso é simplesmente fortíssimo… imbebível! Costumo chamá-lo de ¨shot de cafeína¨, tão forte quanto o ristretto italiano. Café cortado é chamado assim por causa do corte de leite que se dá no café – mas a proporção continua sendo mais café do que leite; café con leche são partes iguais de café e leite, o melhor dos mundos; café manchado (“stained coffee”) é confuso, parecidíssimo com o café cortado, ou o manchado com leite. Para mim são sinônimos; e temos ainda a leche manchada (“stained milk”) que é o inverso: leite morna manchada com café, acrescentando café até que fique na cor que o freguês gosta; e finalmente, café americano, em que se acrescenta água quente, diluindo o espresso, até que fique ao gosto do freguês.
Se vc está com abstinência de café diz-se que vc está Despresso…Desesperado por um Espresso! – Bom, essa piadinha não pega bem em Português. Se vc sabe preparar diversos tipos de café então vc é um Barista,… Eu sou uma Barista, por falar nisso. Fiz o curso há alguns anos atrás, no Brasil. Mas hoje em dia eu simplesmente aperto um botão para saborear um café. Mas como adoro acessórios baristas, tenho alguns para poder preparar um café com mais estilo se estiver com vontade.
Se vc gosta ou não de café, pouco importa, mas eu o convido para assistir 3 curta metragens muito bonitos sobre os países produtores de café, um ensaio do fotógrafo Sebastião Salgado.
SALGADO: “O CHEIRO DE UM SONHO”, UMA JORNADA NO MUNDO DO CAFÉ
A glass container with Phebo soaps in front of a mirror and draw it. Not with many details I must confess, but I’m super sick today, I got a terrible cold. But I wanna do something at my studio.
Phebo is a famous brand in Brazil, they made soaps, colognes, perfumes and fine fragances ..It’s Brazil’s oldest pharmacy was founded in 1870 producing remedies made from plants, herbs and native flowers.
Apenas um pote de vidro com sabonetes ao lado de um espelho e o desenhei. Não ficou muito detalhado, confesso, mas estou com uma gripe danada. Mas queria fazer qualquer coisa no atelier, ainda que fosse meio boba.
Phebo é uma marca famosa no Brasil, eles produzem sabonetes, colônias, perfumes e fragâncias. É uma das farmácias mais antigas, foi fundada em 1870 e produzem remédios elaborados com plantas, ervas e flores nativas.
I just love terrine and pates and… well, French Cuisine. Last weekend we went to visit the Monastery of Uclés, located 98km from Madrid and I bought a bottle of Vermut by a local producer. Well, it was the excellent excuse to prepare another terrine. This time I put pork, veal and cow meat. Wrapped in bacon and also pistachios, mushrooms, rose pepper and truffles.
We put in this terrine porcelain we bought on my last trip to Paris, at Au Bain Marie shop. If you want to try it, below you can find the recipe.2 tbsp brandy, optional – Vermut in my case
12 rashers bacon
100 g pack pork mince
100 g pack veal mince
100 g pack cow meat mince
50 g (2oz) pistachios, roughly chopped
50 g mushrooms chopped and seasoned with truffles´s oil
Bay leaves to decorate
In a large bowl let all the meats to macerate for 20-24 hours.
Preheat oven to 180°C (160°C fan) mark 4. Put the 1 or 2 bay leaves in the loaf to decorate. Use about the bacon to line the inside of a 900g (2lb) loaf, leaving excess hanging over the sides. Mix together the meats and put them on the food processor, but don´t let much time, just to cut in small pieces.
Press the mixture into the loaf tin, leveling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminum foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Leave to cool.
Serve the terrine warm or at room temperature in slices with toast and salad.