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Quote by Gift Gugu Mona

“You cannot compare yourself to someone who’s never worn your shoes, let alone walk in them. Be content that you’re able to wear your shoes, and still walk in them.”

Quote by Gift Gugu Mona

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Gift Gugu Mona

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“Athena placed the apotropaic image of Medusa's severed head on her aegis or breastplate and on Zeus's shield. Other gorgoneia (images of Medusa's head) were installed on temples and other places to benefit from her protection, even after death. Ironically, gorgoneia were placed on heroes' shields, armor, and chariots to protect the Greek warriors engaged in destroying all threats to the new social order, including her own.”

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Book:Re-visioning Medusa: from Monster to Divine Wisdom
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“Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.”

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Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“When they burst through, a small chain of colorful mountains appeared below them. The range spanned from the deepest, darkest blue to the shiniest, brightest white and everything in between. The foot of each mountain was a single color– midnight blue, mossy green, burnt umber – and this color, whatever it was, was the darkest shade it could be. As the color moved up the mountains, the shade grew lighter and lighter until it reached the peak. The peaks were glorious pastels, shimmering with only the faintest pigment.”

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Book:The Lost Track of Time
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