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The Single Woman–Life, Love, and a Dash of Sass: Embracing Singleness with Confidence

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Mandy Hale

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“Palermo is dotted everywhere with frittura shacks- street carts and storefronts specializing in fried foods of all shapes and cardiac impacts. On the fringes of the Ballarò market are bars serving pane e panelle, fried wedges of mashed chickpeas combined with potato fritters and stuffed into a roll the size of a catcher's mitt. This is how the vendors start their days; this is how you should start yours, too. If fried chickpea sandwiches don't register as breakfast food, consider an early evening at Friggitoria Chiluzzo, posted on a plastic stool with a pack of locals, knocking back beers with plates of fried artichokes and arancini, glorious balls of saffron-stained rice stuffed with ragù and fried golden- another delicious ode to Africa. Indeed, frying food is one of the favorite pastimes of the palermitani, and they do it- as all great frying should be done- with a mix of skill and reckless abandon. Ganci is among the city's most beloved oil baths, a sliver of a store offering more calories per square foot than anywhere I've ever eaten. You can smell the mischief a block before you hit the front door: pizza topped with french fries and fried eggplant, fried rice balls stuffed with ham and cubes of mozzarella, and a ghastly concoction called spiedino that involves a brick of béchamel and meat sauce coated in bread crumbs and fried until you could break someone's window with it.”

AfricanSicilyStreet FoodPalermoFried FoodsConcoction
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“You'll find trattorie brimming with the spirit of Sicily no matter which direction you head from the Four Corners. At Zia Pina, you will find no menu at all, just Pina and her helpers cooking up great piles of stuffed sardines, baby octopus, and fried red mullet. At Trattoria Basile, you take your ticket and build your meal piece by piece: a few stuffed eggplant, a plate of spaghetti and clams, maybe a bit of grilled sausage.”

Italian FoodSurf And TurfSicily
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“The precept of Italian cooking is that the ingredient must always be respected and appreciated in its own right. Respect for ingredients is common to most Mediterranean cooking. It is also ancient, as can be seen by reading the Sicilian cookery writer Archestratus, who lived in the fourth century BC, when Sicily was part of the Greek empire. He writes: ‘Sauces of cheese or pickled herbs are added to inferior fish, but in general this cooking is not based on sauces, the preference being for the addition of oil and light herbs to the fish juices. Meats are prepared with equal simplicity. Ingredients are cooked with few flavourings.’ Such flavouring as there is comes from the beginning of the cooking, often in the form of a battuto or a soffritto, which together form the point of departure of most dishes. Many dishes from these northern regions are ‘slow food’, cooked at length to suit the long cold evenings by the fire.”

SicilySiciliaSouthern ItalyArchestratus
Book:The Classic Food of Northern Italy
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“Al sorgere del sole le ombre umide della notte si ritiravano dal le falde deserte, lasciandovi pennellate azzurre; le messi ristorate frusciavano e gli uccelli vi svolazzavano in cerca di cibo. Il cielo acquisiva profondità e diventava blu intenso. Poi sbiancava, incandescente. Il sole a picco dominava e folgorava ogni cosa, inesorabile. Gli uccelli, stanchi e accecati dalla luce sfavillante, si rifugiavano dietro le pietre; erbe e piante ai bordi dei sentieri tratteneva no i profumi e abbassavano le foglie arse. Le ombre assetate della sera - lunghe, nette, rosse - risvegliavano insetti, uccelli e odori campestri. Il sole tramontava dietro le colline in una fantasmagorìa di rosso, giallo, amaranto, violetto. Poi la calma.”

SicilyLa Zia MarchesaSimonetta Agnello HornbyPalermoPaesaggioMonte Pellegrino
Book:La zia marchesa
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“It's mechanical," Leo said. "Maybe a doorway to the dwarfs' secret lair?" "Ooooo!" shrieked a nearby voice. "Secret lair?" "I want a secret lair!" yelled another voice from above. ... "If we had a secret lair," said Red Fur, "I would want a firehouse pole." "And a waterslide!" said Brown Fur, who was pulling random tools out of Leo's belt, tossing aside wrenches, hammers, and staple guns. "Stop that!" Leo tried to grab the dwarf's feet, but he couldn't reach the top of the pedestal. "Too short?" Brown Fur sympathized. "You're calling me short?" Leo looked around for something to throw, but there was nothing but pigeons, and he doubted he could catch one. "Give me my belt, you stupid-" "Now, now!" said Brown Fur. "We haven't even introduced ourselves. I'm Akmon, and my brother over there-" "-is the handsome one!" The red-furred dwarf lifted his espresso. Judging from his dilated eyes and maniacal grin, he didn't need any more caffeine. "Passolos! Singer of songs! Drinker of coffee! Stealer of shiny stuff!”

CoffeeDwarfsRick RiordanLeo ValdezEspressoThe Heroes Of OlympusThe House Of HadesRiordanAkmonBalognaPassolosSecret LairShiny Stuff
Book:The House of Hades
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“A man walks into a coffee shop. As the man talks across the counter, the coffee guy makes his coffee and sets the cup and saucer between them. But the man doesn’t drink it; he keeps talking, so the coffee gets cold, useless. The coffee guy pours it out and pulls another, sets it up. The man still can’t stop talking and the next one goes bad too. So the coffee guy throws that one out, makes another. And this goes on, see? You may think you’re the coffee guy in the parable, but you’re not —you’re the espresso. (It’s like that in parables.) You’re not for you. You’re someone else’s beverage. And God, the coffee guy, he’s going to keep remaking you again and again, as many times as it takes until you’re drinkable. God’s pulling the shots and he’s got standards.”

GodReligionChristianityCoffeeChristian FictionEspressoParable
Author:Geoffrey Wood
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