lunedì 12 giugno 2017

SIMENON SIMENON. A SWITCH IN STYLE

On how the writing in "The Little Saint" differs from some other works 

SIMENON SIMENON.  UN CHANGEMENT DE STYLE 
Comment l’écriture dans "Le Petit Saint" diffère de celle d’autres œuvres 
SIMENON SIMENON. UN CAMBIAMENTO DI STILE
Come la scrittura ne "L'Angioletto" é diverso da quello di altre opere

Although Simenon wrote The Little Saint in his typical time frame (nine days), his writing style is atypical. I visualize the author exercising his pencil (not his typewriter in this case), in a desire to showcase an ability to write a prose poem. This might explain whyas biographer Fenton Bressler attests, it was Simenon’s favorite book.
The writer’s descriptions of scenes, objects, and people are impressive. They are mostly light and bright. “The sun was aloftThe windowpanes were shining. The pinks were pinker, the reds redder, the blues bluer.” And “one got used to the new gas lighting, less intimate than the oil lamp. In place of a confined circle of light surrounded by a zone of shadows, the corners of the room greeted a white brightness….”
Yet, just as the text is lyrical, it is also crude at pointsThe Little Saint and the readers have to deal with pretty shocking sexual material that other roman durs and especially the Maigrets tend to present in more oblique and muted ways. An example is the described incestuous juvenile sexual assault with “a big carrot.” And, during the Little Saint’s physical for the military draft, the talk is frankly dirty. “He will yank on your balls and if he doesn’t like you, he’ll ram his finger up your ass.” 
To be fair, when Simenon does juxtapose good and evil, the effect is often dramatic: The Little Saint’s mother lounges around nude and has intercourse in front of her children. StillGabrielle turns out to be, in fact, a pretty moral woman who does her best to care for and bring up her children properly. 
Pubic hair―reddish, blond, and black―is at once colorful and threateningFor example, the latter black version destroys the Little Saint’s first foray into intercourse. Yethis subsequent dreams, with their images of brown nipples ringed by pink areolae and long black hairs on belly and inner thighs, trigger his “very much more important” foray into the world of art. 
Later on, the Little Saint’s first successful intercourse is almost romantic. “He wondered if he was not going to like it. The penetration was an experience he had not imagined in this way, very gentle, in which he felt well-being throughout his entire body.” The penetration sounds rather harsh, but it is not really surprising since Simenon likened his first sexual experience to a circumcision. 
The Little Saint’s unwed pregnant teenage sister bluntly makes her little boy brother a sounding board as she contemplates an abortion. However, in response to her certainty that having a child would spoil her life, the incredulous Little Saint innocently asks, “Why would a child spoil your life?” 
Another example stems from the Little Saint’s transference of his sexual desires from within his head onto his paintings. After imagining a depiction of nude soldiers parading through an Arc de Triomphe looming as a large vagina atop spread legs, the moral Little Saint hesitates at first, but overcomes his shame and paints the scene. 
Isn’t odd that what is perhaps Simenon’s most poetic novel is perhaps his most explicit work? 

David P Simmons 

domenica 11 giugno 2017


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

Les derniers menus chez Fayard: Mme Maigret et Jaja aux fourneaux 
On sait, depuis Pietr le Letton, que Mme Maigret est une bonne cuisinière, puisqu'on y apprend qu'elle a toujours sur le feu un ragoût odorant qui attend d'être réchauffé, au cas où son mari viendrait enfin manger. Heureusement pour elle (et pour son mari…), à mesure que Simenon développe la saga, il va de plus en plus souvent accorder à son héros le repos du guerrier en fin de volume, ce qui permet à Maigret de venir se sustenter aux fourneaux de Louise. Ainsi, dans Chez les Flamands, c'est avec un bonheur certain que le commissaire, de retour de Givet, déguste les quiches que lui a préparées sa femme. De même dans Liberty Bar, lorsque Maigret revient de la Côte d'Azur: "- Tu es content que j'aie fait de la morue à la crème ? – Tu ne peux pas t'imaginer à quel point !" Mais auparavant, Maigret a profité de ce qu'il était à Cannes pour se délecter du gigot de Jaja ("il en avait rarement vu d'aussi onctueux"), de sa salade à l'ail, et, tant qu'il y était, il a aussi mangé une bouillabaisse, et… une choucroute ! 

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


Gli ultimi menu «Fayard»: M.me Maigret e Jaja ai fornelli 
Si capisce, dopo Pietro il Lettone, che M.me Maigret è una brava cuoca, perché si viene a sapere che ha sempre sui fornelli un ragù profumato, che aspetta di essere riscaldato, nel caso suo marito alla fine venga a mangiare a casa. Fortunatamente per lei (e per suo marito…) man mano che Simenon sviluppa la serie, alla fine del libro, va sempre più concedendo al suo eroe il riposo del guerriero, ciò che permette a Maigret di sostentarsi con la cucina di Louise. Anche ne Chez les Flamands, è con una certa contentezza che il commissario, di ritorno da Givet, gusta les quiches che gli ha preparato sua moglie. 
Anche in Liberty Bar, quando Maigret rientra dalla Costa Azzurra: «- Tu sei contento che ho preparato il merluzzo alla crema? - Tu non puoi immaginare quanto!». Ma precedentemente Maigret aveva approfittato del fatto di essere a Cannes per deliziarsi dell’arrosto di Jaja («ne avevo raramente visti di così conditi»), della sua insalata all’aglio e, visto che c’era, aveva mangiato anche una zuppa di pesce e una choucroute!


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

Last meals at Fayard: Mme Maigret and Jaja are cooking 
Since Pietr the Latvian we know that Mme Maigret is a good cook, as we learn that she always keeps ready on the stove a fragrant stew waiting to be warmed up, in case her husband would at last come to eat. Luckily for her (and for her husband…), as Simenon works up the saga, more and more often he grants his hero the warrior's rest at the end of the novel, which allows Maigret to come and feed with Louise's meals. Thus in The Flemish House the chief inspector, back from Givet, happily enjoys the quiches his wife cooked for him. The same in Liberty Bar, when Maigret comes back from the French Riviera: "- Are you glad I've made cod with cream? –You can't imagine how much!" But before that, Maigret took the opportunity, as he was in Cannes, to savour Jaja's roast ("he had rarely seen such an unctuous one"), her salad with garlic, and, while he was at it, he also ate bouillabaisse and… sauerkraut! 



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

Recette de la quiche lorraine 
Chère Francine, voici, comme tu me l'as demandé, la recette de la quiche lorraine "à ma façon". 

Pour une seule quiche (mais ton mari est peut-être comme le mien, et sans doute devras-tu doubler les quantités…), tu dois préparer d'abord une pâte brisée, avec 200 grammes de farine, 1 cuillère à café de sel et 100 grammes de beurre. Mélange le tout en sablant la farine dans le beurre. Ajoute environ 1 décilitre d'eau, que tu verses en mélangeant peu à peu, puis forme une boule et laisse reposer au moins une demi-heure au frais. Ensuite, tu vas étendre la pâte dans un moule à gâteau graissé, puis tu la piqueras. Recouvre la pâte de fines tranches de lard fumé, et mets à cuire dans le four chaud pendant environ 5 minutes. Mélange 3 œufs avec 3 décilitres de crème fraîche, une pincée de sel et un peu de poivre et de muscade. A volonté, ajoute un peu de fromage râpé (un bon gruyère de Suisse fera très bien l'affaire), puis verse le mélange sur la pâte. Mets cuire au four pendant 20 à 30 minutes, puis sers la quiche bien chaude. Accompagne-là d'une bonne salade croquante. 
                                                                                                                            Louise 

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

Ricetta per la quiche lorraine 

Cara Francine, ecco come mi hai domandato, la ricetta de la quiche lorraine «a modo mio» 

Per una sola quiche (ma tuo marito è forse come il mio e senza dubbio dovrai raddoppiare le quantità…)tu devi per prima cosa preparare una pasta frolla, con 200 grammi di farina, i cucchiaino da caffé di sale e 100 grammi di burro. Mescola il tutto unendo la farina con il burro. Aggiungi circa un decilitro d’acqua, che tu verserai poco a poco poi forma una palla e lasciala riposare almeno un mezz’ora al fresco. 
In seguito potrai stendere la pasta in un tortiera imburrata poi la picchietterai. Ricopri la pasta di sottili strisce di lardo affumicato, e metti a cuocere nel forno caldo per circa 5 minuti. Mischia poi 3 uova con 3 decilitri di panna fresca, un pizzico di sale, un po’ di pepe e di nosce moscata. Aggiungi a volontà un po’ di formaggio grattato (una buona gruviera svizzera sarebbe l’ideale) poi versa l’impasto sulla pasta. Metti a cuocere nel forno per 20 /30 minuti, poi servi la quiche ben calda. Accompagnala con con una buona insalata croccante.  
 Louise 
MME MAIGRET'S GOOD RECIPES 
Mme Maigret writes to her friend Mme Pardon and gives her cooking secrets 

Quiche lorraine recipe 

Dear Francine, here, as you asked me, the quiche lorraine recipe "in my own way".  

For a single quiche (yet your husband must be like mine, and no doubt you'll have to double the quantities…) you have first to prepare shortcrust pastry, with 200 grams of flour, 1 teaspoon salt and 100 grams of butter. Blend flour and salt in butter. Add about 1 decilitre water, pour it while gradually mixing, then form a ball and left to rest in a cool place half an hour at least 
Then you'll spread the pastry in a greased cake pan and prick it. Cover with fine cut bacon slices, and bake it in hot oven for about 5 minutes. Mix 3 eggs with 3 decilitres sour cream, a pinch of salt and some pepper and nutmeg. If you wish, you can add some fresh grated cheese (a good Swiss Gruyere cheese will do fine), then pour the mixture over the pastry. Bake for 20 to 30 minutes, and then serve the quiche hotwith a good crunchy salad. 
                                                   
 Louise