lunedì 19 giugno 2017

SIMENON SIMENON. WAS THE LITTLE SAINT A SIMENON WANNABE?

On why Louis, the protagonist, is not Georges, the writer

SIMENON SIMENON. LE PETIT SAINT ETAIT-IL UN PSEUDO-SIMENON ? 
Pourquoi Louis, le protagoniste, n’est pas Georges, l‘écrivain  
SIMENON SIMENON. "L'ANGIOLETTO ERA UNO PSEUDONIMO?
Perché Louis, il protagonista non é Georges , lo scrittore

Some identify autobiographical elements in The Little Saint novel. Pierre Assouline, for example, links little Louis with little Georges when he states, “Things have come full circle.” However, in my view, the Little Saint is not Little Georges (or Older Georges) by at all. Their circumstances are strongly contrasting, and the two are more different than they are alike.
Here’s a listing: Louis grows up in a Paris neighborhood “where the basic concern everyday was to find something to eat and, for those with little ones, to nourish them, but Georges grew up in Liège where survival was not a major concern. Importantly, Louis has five siblings and Georges had one. 
Louis doesn’t even try to speculate about who his father might have been. The question to him that asks, “Do you know what country your father is from? gets a simple, sad, but unequivocal response: “I don’t have one.” In contrast, Georges had a father in their home for 18 years. 
Louis and his mother love one another unconditionally. Even though he stops living with his mother eventually, the “umbilical cord had never been broken.” People call him the Little Saint as much for this filial devotion as his tendency to turn the other cheek to others. In contrast, Georges and his mother hated one another unrelentingly. This difference in mother-son bonding effectively destroys autobiographical linkage between Georges and Louis to my mind. 
And there are more differences: young Louis regularly watches open sexual promiscuity that young Georges never witnessed. The first opportunity for sexual intercourse seems akin for both, but their reactions are opposites: Georges participates and Louis flees. Georges switched schools promptly just to be with that first girl because he was so eager to do it again, but Louis “would not try that again for a long time because he was afraid of discovering he was impotent.” The grown-up Louis “often had women around him, but he connects primarily with his mother and never marriesin total contrast to the man of 10,000 women and two marriages. 
Both quit school to work, but Georges moved directly and permanently to writing whereas Louis slowly climbs up the journeyman rungs in a wholesale market until, much later on, he suddenly jumps into building himself into a ‘self-employed’ artist. One follows Louis into his 70s, but his life is never what Simenon’s was into his 80sLouis lived in just three places in just one country, but Georges’ residences numbered in the 30s in five countries. Louis ultimately sells enough paintings to be “not poor, nor rich” whereas Georges rapidly became way more than rich. 
According to his report, Simenon did want to be a homeless person. My true temptation […] was to end up homeless. So, this may have autobiographically spawned the Little Saint. At least, the author does have his character live on the edge of homelessness and eat out of trashcans for a while. Nevertheless, that afore-mentioned overriding difference, which separates the two men from birth on, persists to the end: Louis always has the mother Georges could only have wished for. 

David P Simmons 

domenica 18 giugno 2017


















MANGER AVEC MAIGRET
Chaque semaine, partagez un repas avec le commissaire

Les nouvelles avec Maigret: plats divers
Si, dans la première série de nouvelles, celles écrites pendant l'automne 1936, on ne trouve pas trace de menus mangés par Maigret (mais sans doute la brièveté de ces textes fait que le commissaire n'a que le temps de résoudre une enquête, et pas celui de savourer des repas…), dans la seconde série, il va avoir davantage de loisir pour déguster maints plats: de savoureuses tripes à la mode de Caen à… Caen (La vieille dame de Bayeux), et son premier fricandeau à l'oseille dans une auberge près de Nemours (L'auberge aux noyés). Une fois à la retraite, comme il a encore plus de temps libre, il le prend pour déguster encore un fricandeau à l'oseille dans un petit restaurant de Montmartre et une choucroute garnie dans une brasserie du même quartier (Mademoiselle Berthe et son amant), un lapin de garenne et une tarte à la frangipane préparés par Mme Maigret dans leur maison de Meung (Ceux du Grand Café).


MANGIARE CON MAIGRET
Ogni settimana, condividete un pranzo con il commissario

I racconti con Maigret: piatti diversi
Se nella prima serie di racconti, quelli scritti durante l’autunno del 1936, non si trova traccia di menù mangiati da Maigret (ma senza dubbio il fatto che siano testi brevi, fa sì che il commissario non ha che il tempo di risolvere l’inchiesta e non quello di assaporare un pasto…), nella seconda serie, gode del vantaggio di poter gustare diversi piatti: delle saporite trippe alla maniera di Caen a… Caen (La vecchia signora di Bayeux) e il suo primo fricandò all’acetosella in un albergo presso Nemours (L'albergo degli annegati). Una volta in pensione, avendo ancora più tempo libero, ne approfitta per gustare ancora un fricandò all’acetosella in un piccolo ristorante di Montmartre e una zupa di cavoli mangiata in un brasserie dello stesso quartiere (L'amico della signorina Berthe), un coniglio di garenne e una torta alla frangipane, preparate da M.me Maigret nella loro casetta di Meung (Quelli del Gran Café).

EATING WITH MAIGRET
Every week share a meal with the chief inspector

Short stories with Maigret: various meals
In the first series of short stories, those written during fall 1936, we don't find any menu eaten by Maigret; yet the shortness of these texts doesn't allow the chief inspector to savour meals, he only has time to solve his investigations… In the second series of short stories, he'll have more time to enjoy many dishes: tasty tripes à la mode de Caen at… Caen (The old Lady of Bayeux), and his first fricandeau in an inn near Nemours (The Drowned Men's Inn). Once retired, as he still has more leisure time, he takes advantage of it to savour another fricandeau in a little restaurant at Montmartre and sauerkraut in a brasserie in the same district (Mademoiselle Berthe and her Lover), a rabbit stew and a marzipan tart cooked by Mme Maigret in their house of Meung (The Group at the Grand-Café). 



SIMENON SIMENON. LES BONNES RECETTES DE MME MAIGRET
Madame Maigret écrit à son amie Madame Pardon et lui transmet ses secrets de cuisine

Recette des fricandeaux à la mode suisse

 Chère Francine,
Tu connais déjà ma recette du fricandeau à l'oseille. Si tu ne t'en rappelles pas exactement, tu peux regarder dans le livre que Courtine a écrit d'après mes cahiers de cuisine.
Mais aujourd'hui, je voudrais te parler d'une découverte que j'ai faite lors de nos dernières vacances en Suisse. Sais-tu que là-bas aussi, ils connaissent le fricandeau ? Mais leur recette est très différente de la nôtre. Je l'ai testée la semaine passée, et mon mari a beaucoup apprécié ! Alors, si tu veux essayer à ton tour, voilà la recette.
Pour 4 personnes, il te faut 4 grandes tranches de bœuf bien fines. Badigeonne-les de moutarde, sel et poivre. Dépose sur chacune une fine tranche de lard. Hache un oignon et du persil, et couvres-en les tranches. Roule les tranches et ficelles-les.
Chauffe de l'huile ou du beurre dans une cocotte, saisis les fricandeaux à feu vif, puis retire-les. Roussis un peu de farine, déglace avec 1 décilitre de vin blanc et 3 décilitres de bouillon. Remets la viande dans la cocotte et ajoute un oignon piqué d'une feuille de laurier et de deux clous de girofle. Mets à braiser pendant environ 1 heure.
Louise

 SIMENON SIMENON. LE BUONE RICETTE DI MME MAIGRET
La signora Maigret scrive alla sua amica la signora Pardon e lei trasmette i suoi segreti di cucina

Ricetta dei fricandò alla maniera svizzera
Cara Francine,
Conosci già la mia ricetta del fricandò all’acetosella. Se tu non ti ricordi esattamente, puoi guardare nel libro che Courtine ha tratto dai miei quaderni di ricette.
Ma oggi vorrei parlarti di una scoperta fatta durante le nostre ultime vacanze in Svizzera. Sai che loro conoscono il fricandò all’acetosella?
Ma la loro ricetta è abbastanza diversa dalla nostra. Io l’ho provata la settimana scorsa e mio marito l’ha molto apprezzata. Allora, vuoi provare anche tu? Ecco la ricetta.
Per 4 persone ti occorrono quattro fettine di manzo abbastanza sottili. Cospargile di mostarda, sale e pepe. Metti su ognuna una sottile fettina di lardo. Tritura una cipolla e del prezzemolo, e ricopri le fettine. Arrotolale e legale.
Scalda dell’olio o del burro in una casseruola, passa le fettine a fuoco vivo e poi ritirale. Versa un po’ di farina e impastala con 1 decilitro di vino bianco e 3 decilitri di brodo. Rimetti la carne nella casseruola e aggiungi una cipolla con una foglia di alloro e due spicchi. Metti a brasare per circa 1 ora.
Louise

SIMENON SIMENON. MME MAIGRET'S GOOD RECIPES
Mme Maigret writes to her friend Mme Pardon and gives her cooking secrets

Recipe of fricandeau "Swiss way"
Dear Francine
You already know my recipe of fricandeau with sorrel. If you don't remember it exactly, you can look in the book that Courtine wrote from my cooking notebooks.
But today I want to tell you about a discovery I made during our last vacation in Switzerland. Do you know that over there too they know fricandeau? Yet their recipe is quite different from ours. I tested it last week, and my husband enjoyed it very much! So, if you want to try your turn, here is the recipe.
For 4 persons, you'll need 4 big and very thin slices of beef. Spread them with mustard, salt and pepper. Put on each a thin slice of bacon. Chop an onion and parsley, and cover the slices with it. Roll the slices and tie them up.
Heat oil or butter in a casserole, sear the meat over high heat, then remove it. Brown some flour, deglaze with 1 deciliter of white wine and 3 deciliters of broth. Put the meat back in the casserole and add an onion pricked with a bay leaf and two cloves. Let braise for about an hour.
Louise