Salt And Sugar Quotes

“He clumsily picks up the trays of corn cake and bolo de rolo, now all mixed together. He shoves a piece of the mixture into his mouth like he's doing it just to avoid talking.
But then his eyes light up.
"Oh my God!" he says with his mouth full. He grabs another piece of corn cake stacked with bolo de rolo, holding it up to show it to me, like he's just made a great discovery.
"What?" I ask.
"You gotta try this," he says.
I'm so nervous that I don't think I can make myself eat, but I take the first bite---
Salt and sugar mix in my mouth, the two tastes meeting like a kiss.
"It's... it's..." I can't find the right words.
"Perfect," he finishes for me. He's so close, his eyes locked with mine and that silly smile on his face.
WHAT'S WRONG WITH ME?!”
― Rebecca Carvalho, Salt and Sugar

“Han breaks a tangerine into sections and feeds them to her one by one. Then he cuts a lemon in half, sprinkles a spoonful of sugar over the cut top, and bites into it. Sirine looks around at the wandering palms and the dusty street. Just that morning the radio weatherman had said it would be an Indian summer scorcher. She slices open an avocado and sprinkles it with coarse salt before handing it to Han.”
― Diana Abu-Jaber, Crescent

“The Molinas' entourage of bakers stream through Sugar's doors with trays brimming with lavender-colored surpresas de uva, brigadeiros, and bem-casados under protective plastic films, which they load into the back of the van.
And then they bring out a full tray of empadinhas! Even from my spot across the street, I see the dough flaky and golden like Grandma's recipe.
The thing is, everyone knows that only Salt makes empadinhas on our street. That's the deal our families made generations ago, when our great-grandmothers drew the battle lines:
Ramires only prepare savory foods.
Molinas only prepare sweets.
Sugar crossed the line baking empadinhas, and they know it. Those shameless, dishonest, garbage snakes!”
― Rebecca Carvalho, Salt and Sugar

“Great-grandma Elisa Ramires was a promising cook at an inn. The job was her only opportunity to raise Grandma on her own, so she made herself famous with a buttery, delicately savory fubá cake recipe. Dona Elizabete Molina had been at the inn longer than Great-grandma, and she was also famous for her own recipe. Milk pudding. It was said to be so smooth it slid on your tongue.
The two were often at odds. They each wanted to prove to the neighborhood who was the best cook in town, and the opportunity came about with a cooking contest.
The night before the contest, Great-grandma and Dona Elizabete were busy preparing their entry dishes and tending to the many guests at the inn. It was a busy night, with many tourists in town for Carnival.
Nerves frazzled, shoulder to shoulder, and vying for space in the small kitchen, the story goes that the cooks accidentally tripped each other and sent their cake and pudding flying off the trays.
Miraculously, the layers stacked up. Dona Elizabete's milk pudding landed atop Great-grandma's fubá cake. Maybe Dona Elizabete held the tray at the right angle until the last second and the pudding had enough surface tension to just slide off the right way without breaking. Maybe Great-grandma's cake was firm enough to hold the delicate layer of pudding atop. Whatever the case, they tried this new, accidental two-layered cake and realized that their recipes complemented each other beautifully. When they passed samples around to the guests, their reaction was proof that they'd produced perfection.
No one remembers if they still entered the contest. Because from that moment on, the only thing everyone could talk about was their new recipe, the one they called "Salt and Sugar". One layer fubá cake, one layer pudding.”
― Rebecca Carvalho, Salt and Sugar

“Our cake represents the best our families' bakeries Salt and Sugar have to offer," Pedro says, addressing the audience. "Two layers. There's the savory, nourishing quality of Parmesan corn and the sweetness of a guava-drizzled cake that's a reinterpretation of bolo de rolo. Two flavors that are dominant by themselves, meeting to complement each other." He points at each layer. "Salt and Sugar. Just like our families' bakeries."
The judge smiles. "Thank you, kids. And what do you call your cake?"
I meet Pedro's eyes. Deciding on the name wasn't hard. But saying it out loud in front of our families could go either way.
"Romário and Julieta," we say in unison.”
― Rebecca Carvalho, Salt and Sugar