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.
Today’s prompt on World Watercolor Group is “Hazy”. Good for learning and training a new technique or at least some reflection over the theme. For this challenging subject I choose the fatal episode in England’s History to illustrate the effect of a green smoked lethal Londonian incident that happened in 1952 called, later on, “pea soup”… because of the greenish color of the sky. Ugh!!! Chimney’s are charming but they can also be dangerous if combined with other climate factors. |That thick, greasy, grimy fog descended on the city and killed 12,000 people in four days. A blanket of soot hung over the streets so thickly that visibility was reduced to a couple of yards or less.
Pea soup, or a pea souper, also known as a black fog, killer fog or smog is a very thick and often yellowish, greenish, or blackish fog caused by air pollution that contains sootparticulates and the poisonous gas sulfur dioxide. This very thick smog occurs in cities and is derived from the smoke given off by the burning of soft coal for home heating and in industrial processes. Smog of this intensity is often lethal to vulnerable people such as the elderly, the very young and those with respiratory problems. The result of these phenomena was commonly known as a London particular or London fog, which then, in a reversal of the idiom, became the name for a thick pea and ham soup.
From as early as the 1200s, air pollution became increasingly prevalent, and a predominant perception in the thirteenth century was that sea-coal smoke would affect one’s health. From the mid-1600s, in UK cities, especially London, the incidence of ill-health was attributed to coal smoke from domestic chimneys and industry combining with the mists and fogs of the Thames Valley.Luke Howard, a pioneer in urban climate studies, published The Climate of London in 1818–20, in which he uses the term ‘city fog’ and describes the heat island effect which concentrated the accumulation of smog over the city.
In 1880 Francis Albert Rollo Russell, son of the former Prime Minister Lord John Russell, published a leaflet that blamed home hearth, rather than factory, smoke for damaging the city’s important buildings, depriving vegetation of sunlight, and increasing the expense and effort of laundering clothes. Furthermore he charged the ‘perpetually present’ sulphurous smoke with increasing bronchitis and other respiratory diseases. More than 2000 Londoners had ‘literally choked to death’, he wrote, on account of ‘a want of carefulness in preventing smoke in our domestic fires’ which emitted coal smoke from ‘more than a million chimneys’ that when combined with the prolonged fogs of late January and early February 1880, fatally aggravated pre-existing lung conditions and was ‘more fatal than the slaughter of many a great battle’.
The most lethal incidence of this smog in London occurred in 1952 and resulted in the Clean Air Act 1956 and Clean Air Act 1968, both now repealed and consolidated into the Clean Air Act 1993 which were effective in largely removing sulphur dioxide and coal smoke, the causes of pea-soup fog, though these have been replaced by less visible pollutants that derive from vehicles in urban areas.
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.
This is our cat Chunks, a Himalayan-Persian cat that I had from China, where I lived for some years. Thinking about “furry”, he is the first thing that comes to my mind. He is not only furry, I use to say that he a veritable “furry factory” because he obviously leaves fur all over the house. He is adorable, a good companion, sweet and affectionate . These cats are sweet-tempered, intelligent, and generally very social and good companions. Because of their heritage from the Siamese cats, they tend to be more active than Persians. Chunks loves to play hide and seek, and also fetch a paper ball or a kitty toy will entertain him, but just for a while. He is a kind of an old cat already. What he loves the most is nap, nap, nap…. all day in different beds. One thing he doesn’t like is when his food container is low on food… somehow I always think that he doesn’t like when his whiskers touch the bottom.
Este é o nosso gato Chunks, um Persa da Himalaya que eu trouxe da China, onde vivi por alguns anos. Pensando em algo “peludo”, ele é a primeira idéia que me vem à mente. Ele não é apenas peludo, costumo dizer que é uma verdadeira “fábrica de pelos” porque ele, obviamente, deixa pelos pela casa inteira. Ele é adorável, um grande companheiro, doce e amoroso. Esse tipo de gato tem um humor gentil, inteligente, é geralmente muito sociável e são grandes companheiros. Por causa de sua herança siamesa, eles tendem a ser mais ativos do que os persas normais. Chunks adora brincar de esconde-esconde e também buscar bolas de papel que a gente joga para ele ou brinquedos de gatos, mas não por muito tempo. Ele já é um gato idoso, considerando a idade. O que ele mais gosta mesmo é tirar sonecas, sonecas, sonecas… o dia inteiro e em camas diferentes. Uma coisa que ele não gosta é quando o prato de comida dele está com pouca comida… de alguma forma eu sempre penso que ele não gosta de encostar os imensos bigodes dele no fundo do prato.
Sennelier colors, Daniel Smith colors and Maimeri colors on hand.paper sketchbook.
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.