Newsletter #234: September 2022

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In this issue:

Start Planning for the Journées du Patrimoine

Journées Patrimoines

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FromSoftware may soon publish its own games thanks to new investments from Sony and Tencent

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FromSoftware , the Japanese studio that went from a niche developer that produces mini-hits, to the creator of Elden Ring – 2022’s best-selling game so far – is and has been a hot target for acquisition and acquisition speculation. But while FromSoftware has not been bought by any big player, major companies are quickly buying up stock in Kadokawa, the corporation that owns FromSoftware. Kadokawa announced this morning in a press release [PDF] that it has issued new shares of its stock in FromSoftware to Chinese giant Tencent, and Sony Interactive Entertainment. Tencent, through its subsidiary Sixjoy Hong Kong, now owns 16.25% of the studio, while Sony Interactive Entertainment owns 14.09% – for a total of 30.34%. Kadokawa remains the largest holder of FromSoftware’s stocks, at 69.66%. In the press release, the FromSoftware parent company said the funds will “strengthen” the studio’s capabilities to create and develop game IP. Interestingly, it also hinted that FromSoft may be ...
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Lentilles épicées aux oignons

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The humble lentil comes into its own in this simple, earthy dish flavored with gently sautéd onions, ground spices and fresh herbs. Lentils prepared in this way can be served as a flavor-packed side dish with meat, poultry or fish, or as part of a vegetarian meal. I served the dish recently with grilled guinea hen with walnut sauce, with a spinach salad alongside, and my guests were very happy. The full meal, with recipes, is described below. Lentilles épicées aux oignons / Spicy lentils with onions Lentils have been part of the Mediterranean diet since prehistoric times, when farming was first getting started. That dates back about 12,000 years… The variety used most often in French cuisine is the small green lentil, raised on the volcanic soil of the Auvergne region. Blonde lentils, used in today’s recipe, fell out of favor in France for a time but are now being grown again and are making their way onto the menus of celebrated chefs. I discovered this dish via a Paris friend who...
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Penne au potiron et aux noix

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This dish gives an interesting twist to pumpkin that may be of interest as the holidays approach. Yes, I’m thinking Thanksgiving. The combination of pasta and pumpkin is popular in both France and Italy, and the walnuts add depth. This version also has a touch of Meg thanks to the spicing — not nutmeg, as my childhood friends delighted in calling me, but cumin which, combined with a spritz of lemon juice, adds a welcome zest. Penne au potiron et aux noix / Penne with pumpkin and walnuts Other squashes, like butternut, may be substituted for the pumpkin. In fact, in Italy, the word for pumpkin — zucca — covers a wide range of squashes. So you never know exactly what you’re getting when you order gnocchi with zucca, ravioli filled with zucca, etc. I chose pumpkin over butternut because I find it easier to handle — removing the peel from a butternut squash can be a bit of a bore. But butternut is sweeter, so you may prefer it. This recipe came my way via a favorite French cookbook, ...
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