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Snails Quotes

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Snails Quotes

“Ever since she was a young girl, [Patricia Highsmith] had felt an extraordinary empathy for animals, particularly cats. The creatures, she said, 'provide something for writers that humans cannot: companionship that makes no demands or intrusions, that is as restful and ever-changing as a tranquil sea that barely moves'. Her affection for cats was 'a constant as was feline companionship wherever her domestic situation permitted,' says Kingsley. 'As for animals in general, she saw them as individual personalities often better behaved, and endowed with more dignity and honesty than humans. Cruelty to or neglect of any helpless living creature could turn her incandescent with rage.' Janice Robertson remembers how [...] Highsmith was walking through the streets of Soho when she saw a wounded pigeon lying in the gutter. 'Pat decided there and then that this pigeon should be rescued,' says Janice. 'Although I think Roland persuaded her that it was past saving, she really was distraught. She couldn't bear to see animals hurt.' Bruno Sager, Highsmith's carer at the end of her life, recalls the delicacy with which the writer would take hold of a spider which had crawled into the house, making sure to deposit it safely in her garden. 'For her human beings were strange - she thought she would never understand them - and perhaps that is why she liked cats and snails so much,' he says.”

HumansGirlIndividualAnimalSeaHonestyStrangePersonalityCreaturesBehaviorEmpathyHumanDignityCatAffectionRageCrueltySavingWriterWritersNeglectAnimalsWoundedCompanionshipCatsUnderstandTranquilDelicacyFelineRestfulPersonalitiesDemandsSpiderDistraughtPigeonYoung GirlCrawlGutterDepositSnailsIntrusionsSafelyIncandescentBehaved
Book:Patricia Highsmith, ζωή στο σκοτάδι
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“I recalled the time he tricked me into eating a live snail, explaining that snails were a delicacy in France, and if I were to develop a true palate, I had to eat one. It wasn't until later that I learned they were, indeed, delicious, but one didn't just pick up a snail from the garden and put a dash of salt on it. Snails we're eaten after a long curing process and served after they were baked in loads of butter, garlic, and parsley- les escargots de Bourgogne.”

Childhood MemoryFrench CuisineSnailsEscargots
Book:The Secret French Recipes of Sophie Valroux
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