.: Give a little

Let’s give yourself a treat sometimes… I love fries.

Penso che le patatine in padella piacciano a chiunque. Be’, ogni tanto bisogna concedersi uno sfizio, no ? E con le patatine anche un filettino mignon, no ? And a small tenderloin, once in a while… is ok.

When you don’t eat them so often… you can really enjoy fries

And it’s been days I wait
I wait to see you smiling
And it’s been days I wait
I wait to see you smiling

So give a little piece of your love
Give a little piece of your heartache
Give a little piece of your touch
Give a little piece of your heartbreak

.: Love recipe

Ok, this is not a “diet” dish, but! There are at least 2 positive points about it:
1. no salt. The (pork) sausage is tasty enough for itself, so that you won’t need any salt added
2. more potatoes = less meat. If you cut the potatoes in small pieces, you will feel like you are eating a lot, but you will eat just a small piece of meat. In my case the sausage was really small: 60 gr

So, the recipe is simple, but with a couple of tricks:
1. peel and cut the potatoes in small pieces
2. boil the potato cubes in hot water for 3-4 minutes
3. start to brown them in a pan with little oil
4. chop the meat in pieces
5. when potatoes are half cooked, turn them in a random way, add the meat in pieces and cook it all together

We should not love fried potatoes so much, but… what can we do ? we love them. And… I won’t explain you the meaning of the post title, ok ? 😀

1. pelate e tagliate le patate a cubi abbastanza piccoli
2. bollite le patate per 3-4 minuti
3. cominciate a friggere le patate in poco olio
4. tagliate la salsiccia a pezzi piccoli
5. quando le patata sono a metĂ  cottura, giratele, aggiungete i pezzi di carne e finite la cottura

il bello è che non dovete aggiungere sale.

.: Art is what is Art :.

La funzione dell’arte è di rendere visibile un ordine che altrove è invisibile, rendere probabile ciò che altrove è improbabile, costruire un ordine nel mondo del possibile e preservare l’emergere dell’improbabile, trasformare ciò che è “familiare” in artefatto e mettere in evidenza un ordine di possibilità di espressione normalmente inconsueto (Niklas Luhmann, Art as a Social System, 2000)

“The function of art, one could argue, is to make the world appear within the world–with an eye toward the ambivalent situation that every time something is made available for observation something else withdraws, that, in other words, the activity of distinguishing and indicating that goes on in the world conceals the world. It goes without saying that striving for completeness or restricting oneself to the essential would be absurd. Yet a work of art is capable of symbolizing the reentry of the world into the world because it appears–just like the world–incapable of emendation.
The paradox unique to art, which art creates and resolves, resides in the observability of the unobservable.”
(Niklas Luhmann, Art as a Social System, 2000, p.150)

This is what Stromae does. Or I should say “Stromae did”, because unfortunately he declared he wants to stay in the shade in the next future.

“Non smetto di fare musica. Voglio scrivere, comporre, ma farlo un po’ nell’ombra. Continuare il lavoro che abbiamo fatto per me, ma lo farò per altri. Questa è la linea che seguirò per i prossimi anni.”


What else did I learn from Stromae ? I learnt that “French fries” is kind of “offence”, because fries were invented in Belgium, so they should be called Belgian fries:

Belgian journalist Jo GĂŠrard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was then the Spanish Netherlands (present-day Belgium): “The inhabitants of Namur, Andenne, and Dinant had the custom of fishing in the Meuse for small fish and frying, especially among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here.”

“French fries” for deep fried potato batons were also introduced when American soldiers arrived in Belgium during World War I. The Belgians had previously been catering to the British soldiers’ love of chips and continued to serve them to the Americans when they took over the western end of the front. The Americans took them to be French fried potatoes because they believed themselves to be in France, with French being the local language and the official language of the Belgian Army at that time. At that time, the term “French fries” was growing in popularity – the term was already used in the United States as early as 1899 – although it isn’t clear whether this referred to batons (chips) or slices of potato e.g. in an item in Good Housekeeping which specifically references “Kitchen Economy in France”: “The perfection of French fries is due chiefly to the fact that plenty of fat is used”


Ok maybe the simplest thing is to call them fries or fried potatoes. In effetti noi italiani le chiamiamo patate fritte e nessuno si offende

I warn you: next video and song is disturbing. At least it’s disturbing to me, but I think it is art just because it can disturb me. I already quoted the phrase :

“Art should comfort the disturbed and disturb the comfortable.”

and I find it very true, although I can’t remember who actually said so. There is a dispute… and I can’t remember who is the real author… Banksy or Cesar A. Cruz. Some say it’s a variation of the “Comfort the afflicted and afflict the comfortable” phrase by Finley Dunne, in the 1890s, to refer to the duty of newspapers to the people. Anyway… art is necessary to any human being. And fries too.