Hiscox Parladé Architecture and Design

Saturday, 20 February 2010

CAN I JOIN IN?

We went across London to see Nation at the National Theatre.

We got off the tube at Embankment and walked across the river Thames

Past the Royal Festival Hall

Past the bright & new South Bank

Past the kids doing tricks

to the National Theatre by Dennis Lasdun

where material is king

and the boundaries of what is inside

and outside are not defined

and the threshold is managed by a local entrepeneur

The interior of the auditorium was as much a play as the play

after the play finished we made our way back home, life had not diminished outside, the skaters were skating

in their appropriated skate park which the authorities have now realised is a part of the architecture

back over the bridge past the busker

wearing his busking shoes

and playing his busking sax

under the gaze of the ever watching eye

down underground

onto the late train

home

Thursday, 11 February 2010

RABO DE TORO

EL PISTO was the house of this man....

that became a fantastic bar

that is famous for its.... [not their recipe]

Rabo de Toro (bull’s tail)

2 kg bull’s tail
2 ripe tomatoes
1 medium onion
1 head garlic
2 bay leaves
1 litre Montilla wine
Olive oil
Salt

Clean and remove fat from the bull’s tails and leave in water to drain out blood. Rinse thoroughly and place in a heavy bottomed pan with onion, garlic, tomatoes and bay leaves. Add wine and water to cover and season with salt then simmer over a low heat until the meat is tender. Remove the meat from the pot and process liquid to make sauce. Bring sauce to the boil again and season to taste. Return meat to sauce again and serve reheated 24 hours later. Serve with thickly cut fried potatoes.