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
Category: Sketchbook Susana Rapallo
Sketching blog from Susana Rapallo, traveling and exploring art on anything that moves me.
Summer is coming again. The changing seasons is a festival of colors that we gain every year. For free!
O verão está chegando. A mudança das estaçōes é um festival de cores que ganhamos de presente todos os anos. E é de graça.
Last week we went to Lisbon to celebrate my B-day and even though we didn´t have dinner at the Ribeira Market, we had to check out this new place, at least for us, because last time we went to Lisbon was 2016, for the Adele Concert.
The Ribeira Market immediately reminded us of Mercado de San Miguel, in Madrid, but bigger, much bigger and more sophisticated, with chefs signing some of their creations specially for the Ribeira Market. I also checked out the store A Vida Portuguesa, and a Time Out super bar with a DJ that started playing music after 10:30pm… and some dancers exhibited their talent in front of the DJs. We tried some dancing too because it was a Brazilian song… We have to honor the mother country, right?
The magazine Time Out ventured out and won the concession of the Ribeira Market which became, as the magazine often refers to other cool places, an in-spot.
The space’s concept is simple: become the first magazine in the world that you can read, eat and drink. How do you make this possible? By inviting the spots that were highly recommended by its editorial staff to become a part of its physical space. This means you’ll find about 34 spaces in the Ribeira Market, each with a different concept but most of them with an identical principle – to promote Portuguese products and to work with the spaces within the market itself.
The market has a very special offer: top chef stands at low-cost prices (not really), where you can indulge in dishes signed by: Alexandre Silva (Bica do Sapato), Miguel Castro e Silva (Largo, DeCastro e DeCastro Elias), Henrique Sá Pessoa (Alma), Marlene Vieira (Avenue), Vítor Claro (Claro), Susana Felicidade (Restaurante Pharmácia, Taberna Ideal and Petiscaria Ideal) and Dieter Koschina (Vila Joya). Right alongside great names from Portuguese cuisine, you’ll also find the recent project Croqueteria, with its traditional croquette which includes, among other bold versions, a cuttlefish ink croquette.
The place that was crowded was serving a plate with asparagus, truffled mashed potatoes, jamon serrano and 64-degree egg… We couldn´t try the dish, but next time… for sure. But here is the recipe if you wanna try. We have this Sous-vide water bath equipament to control the temperature, but you can monitor the temperature yourself with a little bit of patience.
The 64-Degree Egg Recipe
Place an egg in a 64 degree C water bath for 45 minutes.
Monitor the temperature constantly – and adjust the water bath by adding hot water if the temperature drops, or scooping out water if it rises. Keeping the lid on helps conserve heat.
Once the eggs are ready, crack the shell and remove it under a water bath to prevent stress to the delicate egg.
Use a spoon to remove the egg
Enjoy atop a sandwich, break it into a salad or pasta!
Back to the Ribeira Market. In the middle you’ll find beverage suggestions, namely Compal, which presents itself in a more handmade format with natural juices only; and Super Bock, that will teach you, with the aid of an interactive device, how to serve your own draft beer.
Besides those already mentioned, there are many other great concepts here, such as: Delta, Vista Alegre, Renova, Sea Me, Café de São Bento, Monte Mar, João Portugal Ramos, Cinco e Meio, Bar da Odete, Esporão, Casa da Ginja, O Prego da Peixaria, Asian Lab, Pizza a Pezzi, Confraria, Honorato, Manteigaria Silva, Arcádia, Conserveira de Lisboa, O Meu Amor é Verde, Folha do Cais, Santini, Nós é Mais Bolos, Garrafeira Nacional. And the terraces: Trincas (The Decadente), Aloma and Azul.
BTW. We went to As Salgadeiras for my birthday dinner…. Bacalhau ao Morro Alto!!!!!!!!!! Super duper delicious!!!!!!!
Locally known as Semana Santa (Holy Week), Easter is the most important celebration in Spain, and stands out for its epic brotherhoods’ processions and unique, age-old traditions specific to each region.
The atmosphere that characterizes the festivities is usually solemn, the picture spectacular, and everything seems fully immersed in emotion. Don’t let yourself be fooled, though – this is still Spain, which means neither the strong religious beliefs nor the somberness of the moment can hide the nation’s fervor for pomp and lively fiestas.
These being said, let’s take a closer look at the distinctive customs and traditions that accompany Semana Santa in various Spanish provinces.
Here, the most important Catholic holiday is commemorated with a week full of color, art, religious fervor, and extravagant processions. The most spectacular events take place in Malaga and Seville, where the streets are taken over by flamboyant parades and intricate religious displays depicting biblical scenes.
Like everywhere in Spain, the festivities begin on Palm Sunday (Domingo de Ramos) and last until Easter Monday (Lunes de Pascua), with the most dramatic and passionate parades held on Maundy Thursday and Good Friday.
While the Semana Santa festivities in Andalusia are the most spectacular, the ones in Castile and León are often regarded as some of the most authentic, solemn, and austere in the entire country. Among the cities that hold remarkable processions are León, Zamora, Salamanca, Toledo, Avila, Segovia, and Valladolid.
This scrumptious calorific treat is traditionally eaten in Spain over Easter.
Madrid-based food blogger Anneke Kooijmans shares a recipe for the classic Spanish Easter dish Torrijas with The Local which she describes as “like French toast, but different…”
Torrijas are a Spanish Easter dessert, they are like French Toast, but different.
250 milliliters milk
Zest of one lemon
¼ bar of French bread, in thick slices
1 egg, lightly beaten, in a shallow bowl
Good quality olive oil
¼ cup sugar
¼ teaspoon cinnamon
½ cup water
1 tablespoon honey
Again a must in my neighbourhood ….I’m never tired to mention that, how much I love Chamberi….
First you don’t understand what’s going on. This tapas bar has a unique concept, I never saw anything like this elsewhere. What the heck is this place?. Looks like you are in a butchery, in a meal treatment place… looks like industrial, like you are eating in a cutting room.
The other thing the caught your attention is… you need to help to finish the preparation of you own meal… they show you how to do it and you have to do it yourself if you wanna eat. …. So, you need to help finalize your own food…. and that experience is very enjoyable, and the server helps your with the torch… everything looks like you are eating in a gastronomique laboratory. Like they said It’s a white spotless space, inspired by the cutting areas from butcher´s shops or fish markets. Such spotless spirit is maintained by the team’s white aprons, and a space barely touched by decorative details paying tribute to the butcher’s profession.