Adorable Chunks

Srapallo, Chunks, watercolor, 2017.

Srapallo, Chunks, watercolor, 2017.

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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.

SUSANARAPALLO.COM

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Sublime Terrine

Sublime Terrine

 

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

SRapallo, Terrine, watercolor on Archer, 2017.

SRapallo, Terrine, watercolor on Archer, 2017.

    • 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
 Method
  1. In a large bowl let all the meats to macerate for 20-24 hours.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the terrine warm or at room temperature in slices with toast and salad.

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Mr. Blue Crab

Mr Blue Crab

SRapallo, Blue Crab, watercolor, 2017

SRapallo, Blue Crab, watercolor, 2017

 

For this artwork I choose a blue king crab. Mr. Blue Crab is really beautiful ans has light blue spots on his back.I had made it already digital art and yesterday I made it in watercolor. I decide to post both.

Callinectes sapidus (from the Greek calli- = “beautiful”, nectes = “swimmer”, and Latin sapidus = “savory”), the blue crab, Atlantic blue crab, or regionally as the Chesapeake blue crab, is a species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico, and introduced internationally. C. sapidus is of significant culinary and economic importance in the United States, particularly in Louisiana, North Carolina, the Chesapeake Bay, and New Jersey. It is the Maryland state crustacean and is that state’s largest commercial fishery.[2]

Blue Crab Watercolor

Sennelier watercolor on hand.book paper and Micron pen.

Blue Crab Digital Art

SRapallo, Blue Crab Digital, 2017

SRapallo, Blue Crab Digital, 2017

 

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