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Quote by Anita B. Sulser PhD

“Every leader attracts a different type of follower from the left or the right, from the lowest or the highest class. Every leader unwittingly attracts certain stereotypes that fuel their underlying agenda.”

Quote by Anita B. Sulser PhD

Book:We Are One
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We Are One

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Anita B. Sulser PhD

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PoliticsConservatismLeft WingLeftwingVictimeattitudeVictimpolitics
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“So, if your primary concerns are expansion of the state, material equality, reduction of American power in the world, making America and Europe secular societies, removal of Judeo-Christian influence, substitution of internationalism for nationalism, and making ethnicity and race important values, the left has been a wild success. On the other hand, if your primary concerns are fighting evil, making people nobler, morally elevating societies, and creating conditions for prosperity, the left has been a failure.”

Left WingLeftismPolitical Left
Book:Still the Best Hope: Why the World Needs American Values to Triumph
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“Living a self-indulgent lifestyle of a hedonistic without a grounding central purpose leads a person adrift in the slipstream of life. A person is bound to suffer unless they discern a meaning to existence and then strive in a passionate manner to fulfill their essential purpose.”

MeaningfulMeaningful LifePurpose Driven LifePassionate LivingPassionate LifeSuffering Of HumanityAdriftHedonisticMeaning Of ExistenceHedonists
Book:Dead Toad Scrolls
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CheesePastaItalian FoodItalian CookingItalian Cuisine
Book:My Home Sweet Rome: Living (and loving) in Italy's Eternal City
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“She was the world's best cook. Every night, she used to sing "Funiculi" while she fixed supper- puttanesca sauce, homemade bread, pasta she made every Wednesday. Rosa had loved nothing better than working side by side with her in the bright scrubbed kitchen in the house on Prospect Street, turning out fresh pasta, baking a calzone on a winter afternoon, adding a pinch of basil or fennel to the sauce. Most of all, Rosa could picture, like an inedible snapshot in her mind, Mamma standing at the sink and looking out the window, a soft, slightly mysterious smile on her face. Herr "Mona Lisa smile," Pop used to call it. Rosa didn't know about that. She had seen a postcard of the Mona Lisa and thought Mamma was way prettier.”

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“As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.”

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“His ragù begins the same way all ragù begin: with finely diced onion, carrot, and celery sautéed in olive oil, the sacred soffritto. "It's important to really caramelize the vegetables. That's where the flavor comes from." Later come two pounds of coarsely ground beef ("from the neck or shoulder- something with fat and flavor") and a pound of ground pork butt, browned separately from the vegetables and deglazed with a cup of white wine (pignoletto, of course). Peeled tomatoes, tomato paste, bay leaves, and three hours of simmering over a low flame. Seasoning? "Salt. Never pepper.”

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Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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