Chapter 27 Lamenting the Mongol riots (3)

Every day at breakfast, Dad would read the newspaper while drinking coffee.This includes newspapers of all kinds, in fact, Le Monde, Le Figaro, Liberation are his obligatory readings, as well as the weekly L'Express, Echo, La Epoque Weekly, "International Communication" and other such magazines.But I can feel that a cup of coffee, a copy of Le Monde, and devoting himself to reading in the precious half hour are the most satisfying things for him.To be able to take advantage of the half hour, he had to get up early because his schedule was always packed.But every morning, even if he only slept for two hours last night, he would still get up at six o'clock the next day, reading the newspaper while drinking the fragrant coffee.Dad just keeps carving and shaping himself every day.The so-called "carving and shaping the self" is because I think that every process is a new construction, just like everything is turned into ashes overnight, and everything has to start from scratch the next day , so it can be seen, isn't our life like this?In our world: having to constantly re-construct our adult identities, this ephemeral unstable and terribly fragile composite, wearing a desperate disguise, standing in front of our own mirror, telling self-deceiving lies .For Papa, a newspaper and a cup of coffee was the magic wand that turned him into a successful man, the same wand that turned a pumpkin into Cinderella's limousine, and, mind you, he found his satisfaction in it: this It's because I've never seen him so calm and relaxed like when he put a cup of coffee in front of him after the clock struck six o'clock, but he didn't know that there was a price to pay!Each of us has to pay for a false life!In the face of crisis, none of us can avoid it. When our mask falls to the ground, how terrifying is the moment when the truth comes out!Take a look at Mr. Arden, who lives on the seventh floor. According to the records in Part II, Part 7 of this book, "In the Southern Confederacy of the United States", the Arden family lived on the fifth floor. --Annotated food critic, at the moment he is waiting for death to come.At noon today, my mother came back from shopping like a tornado. As soon as she stepped through the door, she threw out such a sentence to the behind-the-scenes workers: "Pierre Arden is dying!" I, therefore, say the show was a failure.The mother with disheveled hair showed a very disappointed expression.That night, when Dad came home from get off work, Mom rushed to him to break the big news.Dad seemed surprised and asked, "Heart attack? Is that so? Too soon?"

I must say that Mr. Ardern is a real bad guy, and Dad, is just a kid pretending to be a serious adult.But Mr. Arden... the first villain.And when I say bad guy, I don't mean evil, ruthless, or domineering, although that's a bit of it.No, when I say "he's a real bad guy," I mean that a man who denies the good in himself is already a corpse while he's alive.For the really bad guys, of course, hate everyone, and more than that, they hate themselves.Don't you feel the way I do when someone loathes themselves?It made him a living dead man, paralyzing bad emotions as well as good ones, so that he would no longer feel the nausea that loathes him.

Pierre Arden, without a doubt, has been a real bad guy in his past.I heard that he is the father of food criticism and the champion of French cooking.This doesn't surprise me at all.If you want my opinion, think about it, French food, how pathetic.So many talented chefs, so many cooking methods, so many sources of materials, but they make such greasy food, sauces, minced meat, dim sum, etc., will only make a big belly!No taste at all... if not greasy, it is extremely pretentious: three simply carved red-skinned white radishes, two scallops with a seaweed jelly, served on a monk-like plate, and the waiter with a mournful face. No wonder people don't starve to death.On Saturday, our family went to such a high-end restaurant, the Napoleon Hotel, to celebrate Colombe's birthday.Colombe once again showed her usual elegance: a large dish of chestnuts, lamb ribs with unnamed vegetables, and a sabayong. A very famous dessert in Italy, it is a typical palace dessert famous for mixing mayonnaise, cream and Marsala wine and pouring it on various fruits.Its main characteristics are rich aroma, tranquility and elegance. - Annotation paired with Marnier liqueur Marnier liqueur was created in 1880 by Louis-Alexandre Marnier Lapostolle.It is made by mixing wild Caribbean citrus with aged French brandy and aging it.The taste is very refreshing, and the bottle has a unique shape. --Annotation (extremely terrible).Know the sabayon, an icon of French cooking: a nominally light pastry dish that would leave just about anyone eating.For my part, I didn't order a starter (I dismissed Colombe's comment that I was anorexic) and went straight to a 63-euro curried carp (melon and carrot under the fish).Then, I found a 34 euro dessert in the menu that was not too bad: bitter chocolate trifle.Let me tell you: at this price, I would rather order hamburgers for a year at McDonald's.It's also tasteless, but at least it won't call itself a high-end cuisine.I didn't even overplay the decor of the restaurant and the tables.When the French want to distance themselves from the "Empire Royale" traditional decor with fuchsia drapery and rich gilding, they use the hospital style, and the chair we're sitting on is Le Corbusier (1887-1965) was one of the most important architects in the 20th century. He was able to perfectly combine fashionable scrolling elements with factors such as roughness and refinement. He was good at using patterns such as geometric figures to bring lifelike visual effects. --Annotation style (Mother said "Cobb"), the dinner plates we used were white, geometric Soviet bureaucratic styles, and the loop-haired dry towels we used to dry our hands in the bathroom were so thin that they couldn't absorb water at all.