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260 pages, Paperback
First published January 1, 2007
"I go back to the butcher and ask him how I'm supposed to cook the meat I bought from him half an hour ago. I'm wearing the white shirt. My question doesn't seem to surprise him in the least.
-Wasn't it veal?
-Yeah, that's right. Two pounds.
-Yeah, eight slices, should be enough for five adults he says.
-Yes, there were eight slices, I say. I've made some progress in the language; I can form short simple sentences and hold a conversation.
-You heat the pan, he says, then put four tablespoons of oil in it and fry the slices of meat in the oil, first on one side and then you turn them over and fry them on the other side. Then just salt and pepper. It doesn't take long.
-How long? I ask.
-Three minutes on each side.
-What about a sauce? I ask.
-You pour red wine over the pan when you've finished frying the meat and let the sauce sizzle a moment.
-How long?
-Two minutes.
-And spices?
-Salt and pepper."
The village is perched on a rock spur and I immediately spot the monastery on top of the cliff. It's hard to believe that there's a garden up there that is referred to in every handbook on the cultivation of roses since the Middle Ages."
"I discover that Father Thomas watches films in their original language without subtitles.
-It's very good practice, he says.
"-There, he finally says, walking toward me with a tape in his hand. You can learn a lot about women's feelings by watching Antonioni. Have you got a video player yet?