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Quote by Mehmet Murat Ildan

“When the clouds are under you, do not be arrogant and think that you have climbed too high, because you are still far under the stars!”

Quote by Mehmet Murat Ildan

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Mehmet Murat Ildan
Mehmet Murat Ildan

Mehmet Murat Ildan is a renowned Turkish writer born on May 16, 1965. His works span various literary forms including novels, essays, and poetry, and have gained widespread popularity among readers. more

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“The problem with working, I mean not self-employed, is that you have to get up and routinely do something that you do not want to do, plus you get talked down to, ordered around by twats, you know you are better than. In reality, you are no better than a slave, no better than a hamster running on a wheel. You could say the hamster likes to run on the wheel, the hamster runs on the wheel by choice. But do not forget, the hamster is always in a cage, and will never be anything else, but a hamster running on a wheel inside a cage, unless it escapes the cage.”

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“But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.”

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