Je ne regrette rien – Edith Piaf

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This song is part of that fall melancholia, when you realize the year is drawing to an end, you count your blessings and your good deeds and amount that you might have done more, or better… Or else, you didn’t know it at the time, so there’s nothing to regret, just resolve to work harder from now on. But Piaf’s song is, literally, a Ctrl.+Alt.+Del. insert boot drive sort of thing. It fitted her lifestyle and it’s a suitable match to soothe some of our own, ordinary people’s, guilty feelings.

Paroles : Michel VAUCAIRE
Musique : Charles DUMONT
(c) 1961 Editions Eddie Barclay

REFRAIN 1:
Non! Rien de rien
Non! Je ne regrette rien
Ni le bien qu’on m’a fait
Ni le mal tout ça m’est bien égal!

Non! Rien de rien
Non! Je ne regrette rien
C’est payé, balayé, oublié
Je me fous du passé!

1. Avec mes souvenirs
J’ai allumé le feu
Mes chagrins, mes plaisirs
Je n’ai plus besoin d’eux!

Balayées les amours
Et tous leurs trémolos
Balayés pour toujours
Je repars à zéro

REFRAIN 2:
Non! Rien de rien
Non! Je ne regrette rien
Ni le bien, qu’on m’a fait
Ni le mal, tout ça m’est bien égal!

Non! Rien de rien
Non! Je ne regrette rien
Car ma vie, car mes joies
Aujourd’hui, ça commence avec toi!

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L’été indien – Joe Dassin

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I’ve always loved this sung poem, maybe because I was born on an Indian Summer day, or maybe because, like Baudelaire says, we always want beautiful things that we don’t have.

Tu sais, je n’ai jamais été aussi heureux que ce matin-là.
Nous marchions sur une plage un peu comme celle-ci,
c’était l’automne, un automne où il faisait beau,
une saison qui n’existe que dans le Nord de l’Amérique.
Là-bas on l’appelle l’été indien
mais c’était tout simplement le nôtre.
Avec ta robe longue tu ressemblais
à une aquarelle de Marie Laurencin.
Et je me souviens, je me souviens très bien
de ce que je t’ai dit ce matin-là
il y a un an, y a un siècle, y a une éternité.

On ira où tu voudras, quand tu voudras
et on s’aimera encore, lorsque l’amour sera mort,
toute la vie sera pareille à ce matin
aux couleurs de l’été indien.

Aujourd’hui je suis très loin de ce matin d’automne
mais c’est comme si j’y étais.
Je pense à toi
où est tu?
que fais-tu?
est-ce que j’existe encore pour toi?
Je regarde cette vague qui n’atteindra jamais la dune
tu vois, comme elle je reviens en arrière.

Comme elle je me couche sur le sable
et je me souviens,
je me souviens des marées hautes
du soleil et du bonheur qui passaient sur la mer
il y a une éternité, un siècle, il y a un an.

On ira où tu voudras, quand tu voudras
et on s’aimera encore, lorsque l’amour sera mort.
Toute la vie sera pareille à ce matin
aux couleurs de l’été indien.

Il Tempo Se Ne Va – Adriano Celentano

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Such a lovely song about children growing up and parents letting go. It’s got that lovely melancholia fitting a warm autumn afternoon. Once you know and understand the lyrics, things make more sense than just humming the tune. Enjoy:

Quel vestito da dov’e` sbucato
che impressione vederlo indossato
se ti vede tua madre lo sai
per stasera finiamo nei guai
e` strano ma sei proprio tu
quattordici anni ed un po’ di piu`
la tua Barbie e` da un po’ che non l’hai
e` due passi da donna ormai

Al telefono e` sempre un segreto
ma che cos’ed un filo di fiato
e vorrei domandarti chi e`
ma lo so che hai vergogno di me
la porta chiusa male e tu
lo specchio, il trucco, il seno in su
e tra poco la sera uscirai
quelle sere non dormiro` mai

CHORUS:
In tanto il tempo se ne va
e non ti senti piu` bambina
si cresce in fretta la tua eta`
non me ne sono accorto prima
in tanto il tempo se ne va
tra sogni e le preoccupazioni
le calze a rete hai preso gia`
in posto dei calzettoni.
Farsi donna e` piu` che normale
ma una figlia ed una cosa speciale
il ragazzo magari c’e` l’hai
qualche volta hai gia` pianto per lui
la gonna un’po’ piu` corta e poi
malizia in certi gesti tuoi
e tra poco la sera uscirai
quelle sere non dormiro` mai

CHORUS:

In tanto il tempo se ne va
e non ti senti piu` bambina
si cresce in fretta la tua eta`
non me ne sono accorto prima
in tanto il tempo se ne va
tra sogni e le preoccupazioni
le calze a rete hai preso gia`
in posto dei calzettoni.

Natalie Portman uncensored SNL rap song

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If you don’t love her yet, this is where you will fall madly in love with little Natalie:

Old Man Nate’s HALLOWEEN TALE

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It’s my birthday today.

I’ve just published my first book!

It’s an adventure children ‘s novelette for which I also made the illustrations and the entire layout and cover art.

A HALLOWEEN TREAT available for purchase@ https://www.createspace.com/3683969

and very soon also on Amazon.com in both print and kindle.

Here’s a little preview on my FB profile.

This is a dream come true and the best B-day present so far. It’s right up there, with the 17’th b-Day, when I gave myself the exquisite pleasure of memorizing Hamlet’s monologue. Yeah, I still know it and I’ve “performed” it on several occasions, including a HALLOWEEN costume party, where I went as the troubled Prince of Denmark.

Zaraza – Cristian Vasile

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This is a Romanian tango (actually the melody is “borrowed” from a Uruguayan tango from 1929) but the Romanian lyrics are divine. Below, their translation by yours truly. The copyright sign is there for a reason, and I’m not kidding about this. You are not allowed to use my translation under no circumstance and for no purpose without my knowledge and permission. The structure of the verses is my own re-arrangement, so don’t bother “correct” it. It’s how I perform it, a cappella.

The Spanish version is with the original lyrics, in which, “zaraza” is no longer a fascinating woman, but rather a gentle little donkey. 🙂 I didn’t bother to translate those. I can barely fit them to the music as they are, so used am I to the Romanian sense of the words.

ZARAZA

Versuri: Nicolae Kiriţescu
Muzica: Benjamin Tagle Lara
Voce: Cristian Vasile

1. Cînd apari señorita, în parc pe-nserat
Curg în juru-ţi petale de crin.
Ai în ochi patimi dulci şi luciri de păcat,
Şi ai trupul de şarpe felin.

2. Gura ta e-un poem de nebune dorinţi,
Sînii tăi un tezaur sublim.
Eşti un demon din vis, care tulburi şi minţi,
Dar ai zîmbetul de heruvim.

Chorus:
Vreau să-mi spui frumoasă Zaraza,
Cine te-a iubit?
Cîţi au plîns nebuni pentru tine,
Şi cîţi au murit?
Vreau să-mi dai gura-ţi dulce Zaraza,
Să mă-mbete mereu.
De a ta sărutare Zaraza vreau să mor şi eu!

3. Gura ta e-un poem de nebune dorinţi,
Sînii tăi un tezaur sublim.
Eşti un demon din vis, care tulburi şi minţi,
Şi ai trupul de şarpe felin.

Chorus:
Vreau să-mi spui frumoasă Zaraza,
Cine te-a iubit?
Cîţi au plîns nebuni pentru tine,
Şi cîţi au murit?
Vreau să-mi dai gura-ţi dulce Zaraza,
Să mă-mbete mereu.
De a ta sărutare Zaraza vreau să mor şi eu!

4. Cînd apari señorita, în parc pe-nserat
Curg în juru-ţi petale de crin.
Ai în ochi patimi dulci şi luciri de păcat,
Dar ai zîmbetul de heruvim.

Chorus:
Vreau să-mi spui frumoasă Zaraza,
Cine te-a iubit?
Cîţi au plîns nebuni pentru tine,
Şi cîţi au murit?
Vreau să-mi dai gura-ţi dulce Zaraza,
Să mă-mbete mereu.
De a ta sărutare Zaraza vreau să mor şi eu!

ZARAZA (Eng.)

Lyrics: Nicolae Kiriţescu
Translated by ©: Alexandra M. Păun
Music: Benjamin Tagle Lara

1. As you walk, senorita, in the park at dusk
Lily petals surround you it seems,
Your eyes are dark with sweet poison and lust,
And your body is calling with sin.

2. Your sweet kiss tells a poem of dementing desire
And your bosom is burning with fire
You’re a mad demon’s dream, to drive crazy any man
But you smile like an angel from Heaven.

Chorus:

Won’t you tell me, pretty Zaraza…
Who has loved your smile?
And how many have cried for your kisses?
How many have died?

Won’t you kiss me, pretty Zaraza
I want to lose my mind.
I would kill for your loving, Zaraza
For you I would die!

3. Your sweet kiss tells a poem of dementing desire
And your bosom is burning with fire
You’re a mad demon’s dream, to drive crazy any man
And your body is calling with sin.

Chorus:

Won’t you tell me, pretty Zaraza…
Who has loved your smile?
And how many have cried for your kisses?
How many have died?

Won’t you kiss me, pretty Zaraza
I want to lose my mind.
I would kill for your loving, Zaraza
For you I would die!

4. As you walk, senorita, in the park at dusk
Lily petals surround you it seems,
Your eyes are dark with sweet poison and lust,
But you smile like an angel from Heaven.

Chorus:

Won’t you tell me, pretty Zaraza…
Who has loved your smile?
And how many have cried for your kisses?
How many have died?

Won’t you kiss me, pretty Zaraza
I want to lose my mind.
I would kill for your loving, Zaraza
For you I would die!

ZARAZA (Esp.)
 
Texto y música por Benjamin Tagle Lara (1929)

1. Blanca huella que, todos los dias,
clavado en el yugo, me ves picanear;
compañera del largo camino
las horas enteras te veo blanquear.
Mientras que, bajo el peso del trigo,
los ejes cansados los siento quejar,
yo, anudando mi pena a esa queja,
con cantos y silbos te sé acompañar.

Ref: ¡A la huella, huella, zaraza,
huella, huella, guay!
Volverá la ingrata a su casa
andará por áhi…
Que si yo la viera, zaraza,
la hablaré, velay…
¡A la huella, huella, zaraza,
huella, huella, guay!

2. Buey zaraza, tus ojos tristones
mirando la huella parecen buscar
el milagro de aquellos pasitos
que al irse la ingrata no supo dejar.
Compañero que, unido conmigo
a un mismo destino, tenemos que andar,
seguiremos rastreando la huella,
la misma gue siempre la vemos blanquear.

Tomato Cream Soup

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One of my favorites, summer or winter, now with a secret to prepare it fast, easy and in every season.

Time: 45 min.

Level: beginner-intermediate

Price: rather “cost effective”

Type: carnivorous – it tastes the best with chicken broth, though I take out the meat for another course. One could try to make it vegan with some “soup” cubes from Knorr, but I never use those…

Another shortcut recipe to the traditional way of peeling, taking out the seeds and mashing of the tomatoes which take more time than we’re willing to spend in the kitchen.

I use tomato purée or passata di pomodoro as they call it in Italy.

If you choose a quality brand and make sure it’s as fresh as possible (no preservatives) and also that is sweet, not salty, than your soup should taste divine.

Here we go:

Ingredients:

– 1 pack of chicken meat, even the cheap “back, feet and head” would do, we only need the broth out of it. You can also use 2 cow bones, make sure they still have the marrow.

– 5 l. of water

– 300 gr. , roughly 2 handfuls of fine pasta (vermicelli)

– 2 or 3 packs of 500 gr. of tomato purée (passata di pomodoro)

– salt

– grated cheese

– parsley

Optional:  (add 5 min. to preparation time)

– 1 or 2 eggs

– a handful of rice

– one carrot

– croutons or simply toast

You will also need:

– a 6 l.  pot with a lid

– another 6 l. pot

– a fine (tea) strainer

– oven mitts

– a skimmer

– two plates

– a fork

– a peeling knife or a plain kitchen all-purpose knife

– a chopping tray

Preparation:

1. Wash the meat and put it in the pot with the 5 l. of clear tap water to boil. Cover with the lid so it boils faster.

I know some of you are used to watch out and skim the broth once the meat starts to boil, but this is not necessary, because we will strain the entire thing pretty soon.

2. Meanwhile, if you decide to add rice, wash the rice thoroughly in a plate, by adding water and draining it several times.

3. Also, if you want to add the carrot, peel and chop it now to any sizes and shapes suit your fancy, but keep in mind the smaller the pieces, the faster it boils. I prefer my tomato soup carrot-free. And chop the parsley, too, while you’re at it.

4. This is when you should also cut open your packs of tomato purée, because you’ll need them handy very soon.

5. It should take some 20-to-30 minutes until the broth is finally done. Once the water starts to boil you should leave it for at least 10 minutes, or until the meat is done. Your sense of smell will let you know that. This is when you turn off the oven and take off the lid to let some steam out.

6. Using the skimmer tool, fish out the meat pieces onto a plate. Your broth should smell delicious and have nice fatty spots on its surface.

7. I usually do this step by myself, but here’s where your significant other may come in and lend a hand. I simply put the skimmer across the second pot and make sure the tea strainer is steady between the pot’s edge and the skimmer’s handle. But you can ask a reliable person to simply hold the strainer while you pour the steaming broth. Here’s where you need to be awfully careful and use the oven mitts. Or, if you’re in no hurry, just wait a few more minutes for the broth to cool down. If you want to wait, add those minutes to the preparation time, because I didn’t.

8. Your broth is now clear of any foam or impurities that might have resulted from boiling the meat (or the cow bones). Put the new pot again on the stove and wait until it reaches boiling temperature. If you add rice and carrots, you can put them in right from the beginning, as they take more time to boil and they will moisten in the warm broth until it starts to boil. Don’t forget to stir gently, especially if you add rice.

9. Once your broth is boiling, add the vermicelli and keep stirring gently. The vermicelli should take between 3 to 8 minutes to boil, depending on make and model. I prefer the very fine ones, that take very little to be done.

10. While you stir with the skimmer, you can pick up you “fish” – a carrot piece, some rice, some vermicelli – to check if they are done. The carrot should be tender, easy to cut through with a knife or fork, the rice should be a fine white and near splitting, while the vermicelli should be slightly thicker and very tender. Don’t let them boil over this level, or you’ll end up with a mashed purée of everything.

11. It’s time to add the tomato purée by stirring it gently into the broth. Keep stirring for another 3 to 5 minutes and only now you may add salt to your taste.

12. Once the soup is salted to taste, you turn off the stove and cover it with a lid while you beat one or two eggs into a plate with a fork.

13. Take of the lid, careful with the steam, and while stirring gently, pour the beaten egg into the steaming soup. The egg will instantly boil, so you must pour it very thin, unless you want to have big chunks of egg into your soup.

14. Now you can leave the lid off and add the chopped parsley.

15. Serve very hot, with grated cheese that melts into strings and croutons or toast, to your liking.

Bon appetit!

P.S. Don’t forget to wash the first pot in which you boiled the meat and all the tools you used, before sitting down for the meal. This way, you will only have two plates and spoons to clean up with a full stomach.

Also, have a plan for what to do with the meat or bones. But this will be a tale for another kitchen game.

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