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Spunky
Italian greyhound "gris-gris"who has newly joined into my
life. Stories about French wine and Jazz. How to make a nice
"aglio olio e peperoncino ", etc... Colourful topics of
discussion of Shippokudo selection are shown here!
美人犬・イタリアングレーハウンドのグリグリ（♀）との同棲生活やフランスワインとJAZZの話し、美味しいアーリオ・オーリオ・エ・ぺぺロンチーノの作り方など、縦横無尽な卓袱堂セレクションの話題が盛り沢山！
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Good
evening, everyone!
Today
I am going to write about how to prepare delicious “aglio
olio e peperoncino”, which I mentioned the other day. It is
about for two persons, because if you prepare it for more
than two, it would be more difficult, and not be delicious
very much.
First of all, prepare 2-liter boiling water containing a
plenty of salt. You surely have to put salt into the water.
It should taste more salty than soup and less salty than sea
water. Please taste to see whether it is properly prepared,
because from now on, you will not add any more salt.
Second, prepare 5 pieces of garlic on a chopping board. Take
away the cores, and make about 20 slices from them. Then,
crush the remaining parts with the side of the kitchen
knife, and cut them into tiny pieces.
After that, pour olive oil in a not-heated frying pan (about
5 tablespoons) and fry the sliced garlic over low heat. It
might be easier to fry if you tilt the pan a little. When
its colour becomes slightly browned, take it onto a kitchen
paper. Try not to fry it too much!
Then, put pasta (spaghettini) of 220g into the boiling
water. When doing so, try to press the pasta that is wrung
out like a cleaning rag on to the bottom of the pot. Free
your hand when it feels hot. The pasta should be spread like
the spokes of a wheel. Leave it boiled with a strong flame
until it is “al dente”, not to overflow the boiling water.
Stir the pasta occasionally, so that it would not be stuck
each other.
Put the remaining chopped garlic into the same pan with the
olive oil. Fry it over weak flame little by little. After
two minutes, put into the pan two pieces of red pepper,
which seeds were removed. When the colour of the garlic
becomes golden brown, put about 4-tbsp of the hot water from
the pasta-boiling pot. The point here is to put the water
from the edge of the pan gently, so that the olive oil is
emulsified.
Try to finish boiling pasta with the timing of the
emulsification. Drain the pasta in colander, and put it into
the fry pan with the flame off. Stir it roughly and add some
more olive oil. Quickly serve it in two dishes, and sprinkle
the fried garlic slices over it.
Perhaps it would be also nice to put cut herbs, or grated
parmesan, or capers, or butter, or anchovies, or broth
stock, or… you can arrange it in different ways. But,
basically please master this procedure, “Without adding
anything.” All is the salt seasoning of a water of boiling
pasta. That is the point!!
I will be happy to do sampling when you try it! See
you!!
こんばんは。先日お話した、美味しいアーリオ・オーリオ・エ・ぺぺロンチーノの作り方について書きますね。2人前でいきます。それ以上多いと難しいし、美味しくなくなるので。
たっぷり塩の入った沸騰した湯を用意します。2リットルくらいかな。塩加減はスープより塩辛いけど、海水よりは薄いくらい。しっかり入れるよ。この塩水をちゃんと味見してください。これ以降、塩を足さずに完成させるので。
ニンニクを5片くらいまな板へ。芯を取り去り、中心部の大きな部分をスライス（20枚くらい）して、他の部分は包丁の腹でつぶしてみじん切りにする。冷めたフライパンにオリーブオイルを入れ（大さじ5杯ぐらい？）スライスしたニンニクを弱火で揚げる。フライパンを傾けるとやりやすいかも？ほんのりきつね色になってきたら、ニンニクを取り出してキッチンペーパーへ。火の入れすぎに注意！
沸騰した湯にパスタ（スパゲッティーニ）220gを投入。雑巾を絞るみたいに捻ったパスタを鍋底に押付けて沈めていき、手が熱くなったらぱっと放す。放射状に広がるはずです。そのままアルデンテまで、湯が溢れない程度になるべく強い火で茹でます。時々かき混ぜて、くっつかないようにね。
さっきと同じオイルの入ったフライパンに残りのみじん切りのニンニクを投入。弱い火でじりじり炒めます。2分後にたねを抜いた輪切りの鷹の爪2本分投入。ニンニクがキツネ色になったら、パスタの茹で汁を大さじ4杯ぐらい投入。静かに縁の方からいれると、オイルが乳化します。これが大切！
このタイミングでパスタが茹で上がるようにして、ザルで湯を切ったパスタを火を止めたフライパンに入れる。ざっくり混ぜながらオリーブオイルを追加する。さっと皿に盛り、先に揚げておいたスライスニンニクをまぶして完成。
刻んだハーブ類を入れたり、パルミジャーノすりおろしたり、ケッパーいれたり、バター入れたり、アンチョビ入れたり、コンソメ入れたり…色々アレンジ出来るけど、基本はこの『何も入れない』をマスターしてください。茹でる湯の塩加減が味付けの全て。ここがポイントです。
いつかオレにも食べさせてくださいね。じゃ、また。
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Wine
is a delicate thing. Wine from well-known chateau, or great
vintage one.... but they might be spoiled if they are not
preserved well. I feel pleased undoubtedly when I get a
wine. However, I feel very complicated when the gifted wine
is the one that has been left somewhere in a house without
appropriate care. I just imagine how nice it would be if the
wine is opened with good condition. I am sure that it would
be the one that is kept in your mind.
My friend, Ms. S has a terrible unbalanced diet, but has a
refined sense of taste that could cross off the habit of her
diet. Some years ago, she brought a bottle of wine, which
had been already opened but been drunk very little. It was
Batard-Montrachet( Hospices de Beaune), a glance of which
label could make your mouth water.
"I said to my companion that I would not drink, but he
ordered it on his own initiative. I felt by intuition that
it is a good one, so just brought back the remaining."
The wine is French-made, but is labeled with "Kiccho". I am
wondering how much it could be if I order it in such a
luxury Japanese-style restaurant. I envy young women such as
her who have chance to encounter a delicious wine with her
pocket saved... but how about myself... I am also the one
who is benefited from such.... I remember that I had a great
time at that night enjoying mellow taste and aroma of the
wine that go beyond my imagination.
That Ms. S brought a wine today as well. She got it from
somewhere. The label of the wine got quite dirty... Oh!! the
word Puligny-Montrachet was written there. In addition, it
is the wine of Paul Boquiez! It is a vintage of 1997. A
white wine of 12 years ago...but it is difficult to make a
judge now. If it is preserved well, the label would have
been kept clean. And it is not a cheap wine that could be
given someone casually. As it is considered as a fine wine,
it has been passed from one person to another? If so, there
is a high possibility that it has already gone bad by the
oxidation. That's too bad... I started feeling disappointed
before tasting.
"Anyway, it is free. So let's drink it", said Ms. S.
Following her word, I opened it. It is at room
temperature...okay, never mind. Oh, before I drink, let her
taste it. I got interested in what she would describe about
the wine as she has no preconception to this matured
Chardonnay. By her description, I will also be able to know
how much it had gone bad. Moreover, I want to know that
other persons also feel "that" aroma...
"Taste like...in a pasture a weaned calf is
approaching...slightly milk taste...something like that. And
smells like Italian greenish lemons?"
Well, it is a quite appropriate expression, aroma of hay,
animal and butter...as well as citrus. Probably, the
condition of the wine is not bad? I cannot wait any longer
and put my month onto the glass... The aroma of cask is a
bit less, but it is not oxidized. As time passes, the smell
of nuts is coming in faintly...delicious. This is good
enough. Further, it has "that" aroma that I felt when I
drank Puligny-Montrachet previously...yes, it does have it.
I cannot remember clearly...but the nostalgic aroma that I
have ever felt in the past. The complexity of wine is in the
feeling of trip that is connected to the memory somewhere in
the past. So we can say that wine is a kind of legal drug,
can't we....
This time we are lucky...but here in Japan, there is fierce
heat in summer and dry and cold weather in winter. Moreover,
here is a country of fluorescent lights. These are the
elements of bad condition to wines. For jewel-like liquid
that come across the sea... I want to say "One House One
Wine Cellar!"
ワインはデリケートだ。どんなに名の通ったシャトーでも、偉大なビンテージでも…保存状態ひとつで全てが台無しになってしまう。ワインを人から戴くのはもちろん嬉しいが…どこかの家で無造作に眠っていたような銘穣ワインがやってくると、とても複雑な気分になる。もっといい状態で飲めたなら、記憶に残った１本になっただったろうに…と。
S女史はかなりの偏食だが、それを補って余るほど味覚センスに長けた女性だ。彼女が数年前、抜栓はしているが中身がほとんど残ったワインを持ってきてくれた事がある。オスピス・ド・ボーヌのバタール・モンラッシェ…ラベルを見ただけでほっぺたの下が痺れてくるような垂涎のワインだ。
『飲まないって言ってるのに、相手の方が勝手に頼んでくれて…。ただ、直感でいいワインだと思ったから、残りを持って帰ってきちゃいました。』
フランス産なのにラベルには『吉兆』の文字が印刷されている。料亭で飲んだら幾らするのか見当もつかないが…こうやって、懐を痛めず美味しいワインに遭遇できる若い女性がうらやましい…それに寄生しているオレも問題なのだが…。その夜は、想像を遥かに超えた芳醇な味と香りを十分に楽しませて頂いた。
そのS女史が、今日またワインを届けてくれた。どこからか貰ってきたらしいが、ずいぶんと汚れたラベルには…おお！ピュリニー・モンラッシェの文字が…しかもポール・ボキューズのワインである！ビンテージは１９９７年。１２年前の白か…微妙だな。きちんと保存されていたのならここまで汚れないし、簡単に人に差し上げるほど安いワインではない。上等な物、という事で人から人に渡って来たのか？とすると酸化して駄目になっている可能性は高い。惜しい…飲む前から残念な気分になってきた。
『まぁ、タダなんだし飲んでみましょうよ！』
というS女史の意見に従って抜栓。常温だけど…まぁいいか。そうだ、オレが飲む前に味見をしてもらおう。熟成したシャルドネを、先入観なしにどんな言葉で表現するのかを聞いてみたい。どれくらい傷んでいるかもわかるというものだ。それに、“あの”香りを他の人も感じるのか知ってみたい…。
『牧場で乳離れしたばかりの子牛が近づいてきて…ほんのりミルクのような…そんな感じ。それからイタリアの青いレモンの香りかな？』
む？かなり的確な表現…さすが。干草と動物臭とバター…柑橘の香りか。もしかして、コンディションは上々？たまらずオレもグラスに口を近づける…。樽の香りは少ないが、奇跡的に酸化もしていない。時間が経つにつれ、ほんのりナッツの複雑な香りも混じってきて…美味しい。十分に楽しめるワインだ。そして、以前ピュリニー・モンラッシェを飲んだ時にも感じた“あの”香りが…やはり、する。何だか思い出せないが…過去に嗅いだ事のある懐かしい香り…。ワインの複雑さは、どこかの記憶に繋がっているようなトリップ感にある。ある種の合法的なドラッグと言えそうな…。
今回は運が良かったけど…日本は酷暑あり、乾燥して寒い冬があり…そして蛍光灯が大好きな国。ワインにとって、これほどの悪条件がそろったところも少ないだろう。はるばる海を渡って来た宝石のような液体のためにも…１家に１台、ワインセラーを！
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The
year 1985 was when I started my profession as a pottery. It
is also when I have a fateful meeting with my wife, from
whom I separated after a time. Her initial is "Y".
The name of wine that Kenji Nakano, my friend, gave me as a
gift after 14 years is Chateau "Y" of 1985. It is a
heartwarming chice with good sense like him. The supreme
vintage wine made my heart pounded with excitement. And I
remember the days when I believed that everything went on
well.
Sauternes of Bordeaux is a world-famous wine-producing
district of excellent sweet white wine. Amongst the wines
from this area, the finest one is Chateau d'Yquem, which is
a thick and super mellow white wine with amber colour. The
aroma like honey of this wine that used noble rot grapes
takes me in mellifluous mood. The dry white wine that the
Yquem produced is this Chateau "Y". Needles to say, the name
"Y" is given after Yquem.
The Chateau "Y" has been kept quietly for 19 years. Its
quality came to the very limit, being burdened the
complicated responsibility. It will be five years passed
since I devorced from my wife. I decided myself to release
it (and myself) from the responsibility before a hot summer
comes. On this day of my birthday, I pull out the long cork.
The stifling fragramce of flowers, honey like aroma, the
bouquet of cask streaming out from the inside....even the
colour is the same as Chateau d'Yquem. I hold one mouthful
in my mouth, having a doubt that it is a sweet wine...,
but...the liquid that is passing through my throat is a dry
wine with deep reverberation. I contiune to take a drink,
having wondrous but happy feelings.
We don't know what would happen until that moment. The life
is beautiful because it doesn't go as planned. Chateau "Y"
is for tough grown-ups who recover from
frustrations.
１９８５年は私が陶芸を始めた年。そして後に別れる妻と、運命的な出会いをした年である。彼女のイニシャルは"Y"だった。
１４年後、友人ナカノケンジが結婚祝いにプレゼントしてくれたワインは、シャトー・イグレッグ（Chateau
"Y"）の１９８５年。彼らしい、遊び心溢れる粋なチョイスと最高のヴィンテージに胸が躍った。何もかもが順調にいくと信じていたあの頃。
世界で最も素晴らしい甘口ワインの産地と言われているボルドーのソーテルヌ地区。その中の最高峰、シャトー・ディケム（Chateau
d'Yquem）は琥珀色のとろりとした超甘口の白ワイン。貴腐ブドウを使った蜂蜜のような香りは、例えようのない甘美な気分にさせてくれる。そのイケムが作った辛口の白ワインがこのイグレッグだ。名前は言うまでもなくイケムの"Y"から。
１９年間眠り続けた、複雑な責任を負ったこのワインの品質はそろそろ限界。離婚してもうすぐ５年、暑い夏が来る前に解放してあげようと思った。誕生日の今日、私は長いコルクをゆっくりと引き上げる。むせるような花や蜂蜜の香り、奥に広がる香ばしい樽の匂い、その色までもイケムそっくり。やっぱり甘口ワインじゃないのか？という疑いは晴らせないまま口に含んでみる。しかし喉を通過していったのは、深い余韻の素晴らしい辛口のワイン。不思議な、でも幸せな気持ちでグラスを傾ける。
その瞬間まで、何が起こるかわからない。計画通りにいかないから、人生は楽しい。シャトー・イグレッグは挫折からカムバックした、タフな大人のためのワインだ。
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In
last year autumn, I was travelling in France.
It was in Meursault Village, which was a small village
located in Cote de Beaune, Bourgogne. What welcomed me when
I got off the bus were an empty row of houses and a cold
north wind. I brushed off the dust of Egypt, and breathed
some fresh air.
At last I reached the Villege.
Some ten years ago, I did a part-time job at Franch
restaurant in Kyoto. I did the wine tasting after the
closing time of the restaurant as usual. It was my first
time to tasted MEURSAULT. Bouquet of citrus and hay, natty
and smoky taste, and its lingering aroma on my tongue...It
was shocking white wine that could overturn my common sense
on wines that I have ever drunk. Since then, this
full-bodied dry white wine made in Bourgogne is my
admiration and occupied my mind.Although I also tasted
several dry white wines starting from Montrachet that
Sherlock Holmes loved, MEURSAULT is something extraordinary.
The incomparable desire makes my purse strings loose...oh,
no...
Feeling the aroma of wine floating on the air of the
Meursault Village, I kept on tasting the wines. I obtained
the map of the vineyards of the Village and went around the
vineyards from one side to the other. The taste of the
grapes that left at twigs of vines was sweet contrary to my
expectation. The grapes become the fragrant 1er-Cru
Chardonnay.
After the heavest season, there is a very quiet evening
every day in the Village as if it was left behind. The
simple dishes and MEURSAULT were served at the Brasserie,
which was the only Brasserie opened in the
Village.
The
days of bliss passed by so quickly, and I stood just in
front of the bus stop of the Meursault Village. I had been
waiting for a bus for Beaune. I tried hitchhike several
times, but in vain. So I kept on waiting the bus. I chanced
to turn round, and there was a beautiful oriental person
standing quietly. Her name is Hiroko PEUGEOT. We went to a
nearby house to call a taxi, and headed for the town of
Beaune together. The tone of the French she spoke to the
taxi driver was so beautiful!
Today I received a letter from Hiroko PEUGEOT. She owns a
restaurant with her French husband in Pernand-Vergelesses, a
northern part of Meursault. It is said that the vineyards of
Pernand got freezed and looked whitish everywhere. She also
wrote that her husband is interested in Japanese potteries.
I decided my mind that one day I would visit their
Restaurant called "Le
Charlemagne",
bringing some pieces of my work as a souvenior for him. I
also asked the owner of the hotel I stayed in the Merusault
to exhibit my work. Until then, I should work hard to save
money for travelling to my holy Meursault
again!
一昨年の秋、私はフランスを旅していた。
そこはムルソー村。ブルゴーニュはコート・ド・ボーヌにある小さな村。バスを降りた私を迎えてくれたのは人気のない家並と冷たい北風。エジプトの砂埃を払い落とし美味しい空気を深く吸い込む。ついに、ついに来た。この村へ。
１０数年前、京都のフランス料理店でアルバイトをしていた。閉店後のワインテイスティングで初めて飲んだムルソー。柑橘と干し草の香り、ナッティでスモーキィな味、長い余韻・・・今までの飲んだワインの常識を覆す、衝撃の白ワインだった。以来、ブルゴーニュ産フルボディの辛口白ワインは憧れの、特別なワインとして私の中にある。シャーロック・ホームズも愛したというモンラッシェを頂点に広がる辛口白ワインをいろいろと試したが、やはりムルソーは別格。例えようのない魅力が財布の紐をほどいてゆく。あああ・・・・。
村中に漂うワインの香りを感じながら、テイスティングを繰り返す。畑の地図を手に入れて、片っ端から村の畑を歩いて回る。枝に残ったブドウは、予想に反して甘く、香り高いプルミエ・クリュのシャルドネ。収穫後のムルソー村は、忘れ去られたような静けさと共に夕暮れを迎える。村で１軒だけしか開いていないブラッセリーの、素朴な料理とムルソー。思い出したくないくらい幸福な日々はあっという間に流れ去り、そこは再びムルソー村のバス停。私はボーヌ行きのバスを待っていた。何度かヒッチハイクもトライしたが車は捕まらず、来ないバスを待ち続けた。ふと振り返ると、静かに佇む美しい東洋人の女性が立っている。彼女の名前はPEUGEOTヒロコ。近くの家の電話でタクシーを呼んでもらって、一緒にボーヌの街へ向かった。運転手と会話するフランス語の美しいこと！
ムルソーの北にあるペルナン村で、フランス人のご主人とレストランを経営するPEUGEOTヒロコから今日、手紙が来た。ペルナンのブドウ畑は凍てついて真っ白だそうだ。日本の陶器に興味があるというご主人に作品のお土産を持って、レストラン『Le
Charlemagne』を訪ねよう。そして、お世話になった小さなホテルにも作品を飾ってもらおう。働いて、お金を貯めて、再び聖地ムルソーへ。
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A
bottle of Bordeaux, which was wrapped for a gift, came out
when I was tidying up my collection of wines. It was Chateau
Mouton Rothschild. It is made in Pauillac Village in Medoc,
and is exceptionl wine amongst the wines of French Bordeaux.
It is not too much to say that it is one of the wines that
could be put on the top of the pyramid of millions of wine
in the world.
This wine is also famous for its label as the picture
changes every year. The pictures drawn by popular painters
of the time are beautiful as well as unique. The picture of
1988 label was drawn by the Keith Haring whose life was
brought to a close by HIV/AIDS.
"Your works have the same sense as that of Keith
Haring".
This is what I was told by my girlfriend of those days.
However, at that time, I even did not know about Keith
Haring.
I often drank wines with her, whom I became acquainted with
in the seminar of wine tasting. We saved twenty thousands
yen (equivalent to two hundred US dollar) a month, and put
it into the purchase of wines. One bottle of wine might not
enough for two persons, but we did not drink more because it
was for study on wine. After drinking away a bottle, we
wrote down the impression on our notebook, and kept the
label and cork. At that time I was often dissapointed by the
fact that I had such a little words to express the taste,
colour and aroma of wines. While working hard and living in
a four-and-a-half-tatamimat room with no bathroom and
showeroom, we consumed quite a huge amount of wine
quickly.
I have not had a chance to open the bottle of Chateau Mouton
Rothschild of 1988 that was given by her as a present. I
felt that it is too sophisticated. As a matter of fact, the
wines of this class have a quite a long life, so you have to
wait for some ten years until they get ripe. We had waited
and waited, and finally separated before opening it.
In the Medoc grading that was announced in 1855, Chateau
Mouton Rothschild was give second-grade rating. Since then,
the status has been kept obstinately. It was not until 1972
that the rating has changed. The Chateau Mouton Rothschild
was promoted to premier in the grading.
Keith Haring is the one who seek for free expression, and
left lots of paintings on the walls of subway and on the
roads. Chateau Mouton Rothschild is the one that received
high appreciation, but had been labeled as a second rating.
It retrieved the crown with an indomitable spirit after 117
years.
This quietly existing wine has a certain element that I have
not obtained yet. I cannot open it until the moment
comes.
ワインの整理をしていたら、プレゼント用にラッピングされた１本のボルドーが出てきた。
シャトー・ムートン・ロートシルト(Ch.Mouton
Rothschild)。
フランス・ボルドーの中でも別格と言われるメドック地区ポイヤックのワイン。世界中に無限とあるワインピラミッドの、頂点に立つ中の１本と言っても過言ではあるまい。
このワインは、毎年ラベルの絵が変わる事でも有名。旬の画家が手がけるラベルは美しく、とても個性的である。１９８８年はエイズで劇的な人生の幕を閉じたキース・へリングのラベルだ。
『あなたの作品はキース・へリングに通じるものがあります。』
当時付き合っていた恋人に言われた言葉だ。でも私はキース・へリングという画家のことを何も知らなかった。
ワインのテイスティングセミナーで知り合った彼女とは良くワインを飲んだ。１ヶ月に２万円ずつ貯金をして、それを全てワインにつぎ込んだ。２人でワイン１本はやや物足りないが、勉強が目的ならこれ以上は飲めない。飲んだ後に感想をノートに書き込み、ラベルやコルクを保存する。味覚や色、香りを表現するには何と適切な言葉の足りないことか・・・。私たちはせっせと働き、風呂も便所もない４畳半の部屋で暮らしながら速やかに大量のワインを消費していった。
彼女からプレゼントされた１９８８年のムートン・ロートシルトは上等すぎて、なかなか飲むチャンスが訪れなかった。そしてこのクラスのワインは寿命が長く、ヴィンテージ次第では数十年経たないと飲み頃が来ないものもある。待って、待って、そして栓を開けることなく私たちは別れた。
１８５５年に発表されたメドック地区の格付けでムートン・ロートシルトは第２級にランクされた。それから長い間、頑なに守られてきた格付けが１９７２年に初めて覆された。ムートン・ロートシルトが第１級に格上げされたのである。
自由な表現を求めて、地下鉄の壁や道路に多くの作品を残したキース・へリング。高い評価を受けながらも第２級の烙印を押され、不屈の精神で１１７年振りにトップへ返り咲いたムートン・ロートシルト。静かに佇むこのワインは、今の私に足りない物を包括している。しばらくは栓を開けられそうにない。
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My favorite
things
私の一品
It is
five years ago that I have seen a black bath towel first
time.
The photograph, which was in a textbook of radio
programme of French language, seemed to be taken
somewhere in a beach resort. The black bath towel suited
for a gentleman of early old age in the photo. I went
around shops to seek for such a bath towel. How ever I
could not found out it in Japan, where there is anything
available.
It was a fabric souk (market) in Egypt. No matter how
many times I go to Egyptian souk, it is lots of fun.
There was one mysterious shop in a maze-like alley. There
were only white and black towels being sold in the shop.
They also sold stylish black bath towels similar to that
of French guy. It should be just a big black bath towel,
which have no pattern or embroidery. My heart started
beating quickly. I already decided myself to buy it even
though it is a little expensive.
"Di Bikaam? (How much is this?)"
His answer was just very natural. "Twelve pounds (3.50 US
dollar) per kilo."
I could not imagine the weight of bath towel.... I bought
two pieces of the towel at the price of eight pounds
(2.30 US dollar). I had been looking for the thing very
hard, and then finally I got it, which was sold per
kilo!
My favorite thing - a black bath towel. I use it every
day with great care.
黒いバスタオルを初めて見たのは５年前、である。
ラジオフランス語講座のテキストに写っていたその写真は
どこかのビーチリゾートだった。
初老の紳士にとても似合っていた、
あんなバスタオルを手に入れたくてずいぶん店を回った。
何でもある日本なのに、それはどうしても見つからなかった。
そこは布のスークだ。エジプトのスークは何度行っても楽しい。
迷路のような路地のなかに１軒、不思議な店があった。
その店にあるのは白いタオルと、黒いタオルだけだった。
あのフランス人が使っていたような、シックな黒いバスタオルもある。
模様も、刺繍もあってはならないただの大きな黒いバスタオル。
鼓動が少し早くなる。高くても買うつもりだった。
『ディ ビカーム（これいくら）？』
彼の返事は実に自然だった。『１キロ１２ポンド（３５０円）。』
バスタオルの重さなんて見当もつかなかった。
２枚買ったら８ポンド（２３０円）だった。
あんなに探した黒いバスタオル。キロ売りで手に入れることになるとは。
私の一品。毎日大切に使っている。
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In
the late of June, people received one mail from SHIPPOKUDO
owner. It said that BAR "SCOTT La FARO" will be opened at
SHIPPOKUDO owner's place on 6th of July, for the 40th
anniversary of Scott la Faro's death.
Scott La Faro is a bassist who played in the Trio of Bill
Evans. Bill Evens himself is a well-known jazz pianist,
playing "Waltz for Debby" and others. La Faro played the
bass free and broad-mindedly as if he had risen up into the
sky. Bill Evans took the La Faro as a best partner for life.
The interactions between Evans' piano and La Faro's bass
were recorded as a little funny and joyful music in four
albums. Figuratively speaking, the music is as if two
children with different ages played very seriously.
La Faro, aged 27, died in a car accident on July 6, 1961. It
was just 11 days after the sessions that went down in the
jazz history were recorded at Village Vanguard, New York.
They became two CDs - "Waltz for Debby" and "Sunday at the
Village Vanguard".
On the date of July 6, 2001, about 20 guests of SHIPPOKUDO
enjoyed a congenial gathering with the La Faro's performance
as BGM and nice drinks. It is not sure whether the guests
know the meaning of the day or not.
I thought that La Faro himself did not expect that there
were a group of Japanese enjoyed drinks at the Nile River
side, remembering his death. I was wondering where the world
and period come across... The night gave me a chance to
think over such.
６月下旬、カイロはローダ島の卓袱堂店主から、「７月６日、スコットラファロの逝去４０周年により、自宅にてBAR
『SCOTT La
FARO』を開店する」旨のメールが届いた。
スコットラファロとは、「ワルツフォーデビィ」などの曲で知られるジャズピアニスト、ビルエヴァンスのトリオでプレイしたベーシストである。ラファロのベースは、弾きすぎて飛んでいってしまうのではないかと心配するほど、自由で闊達である。そのラファロを、エヴァンスは生涯最高のパートナーと呼んだ。エヴァンスのピアノとそんなラファロのベースのやりとりは、大きさの違う子供が真剣に遊んでいるような、少し滑稽で、楽しげな音楽として４枚のアルバムに残っている。
ラファロは１９６１年７月６日、自動車事故で急死。享年２７歳。ニューヨークのヴィレッジヴァンガードでジャズ史に残るセッション（CD『Waltz
for Debby』『Sunday at the Village
Vanguard』に収録）をした、１１日後のことだった。
２００１年７月６日、BAR『SCOTT
LaFARO』に集まった約２０名の客は、この日の意味を知ってか知らずか、ラファロの演奏をバックに、そして美味しいお酒を片手に和やかな時間を過ごした。
４０年後に自分の死を偲んでナイル川のほとりでお酒を飲んでいる日本人がいることなど、ラファロ本人は予想だにしなかっただろう。世界は、時代はどんなところで巡り合うのか。そんなことにも思いを馳せた一夜だった。
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