By Amanda Michalopoulou
In Amanda Michalopoulou's Why I Killed My ally, a tender lady named Maria is lifted from her cherished Africa and relocated to her local Greece. She struggles with the transition, hating every thing approximately Athens: the foodstuff, the air, the varsity, her classmates, the language. simply as she resigns herself to distress, Anna arrives. although Anna's subtle, Parisian upbringing is the complete opposite of Maria's, the 2 women immediately bond over their universal foreignness, turning into inseperable of their courting as each one other's ally, but additionally as each one other's fiercest competition-be it on the subject of boys, abilities, destiny aspirations, or political beliefs.
From Maria and Anna's gradeschool days in 70s, post-dictatorship Greece, to their grownup lives within the current, Michalopoulou charts the ups, downs, and fallings-out of the strong self-destructive bond in basic terms real top associates may have. easily and wonderfully written, Why I Killed My ally is a singular that eventually compares and explores friendship as a political procedure of totalitarianism and democracy.
"Flawlessly translated, Amanda Michalopolou's WIKMBF makes use of the backdrop of Greek politics, radical protests, and the paintings international to discover the risks and joys that include BFFs. Or, because the narrator places it, 'odiodsamato,' which interprets approximately as 'frienemies.'"-Gary Shteyngart
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Extra info for Why I Killed My Best Friend
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After it has cooled enough to handle, shred the chicken and reserve the meat for the slaw. Return the bones to the pot and simmer for an additional 30 minutes. While the stock is bubbling away on the stove, prepare the slaw. In a colander placed over a large bowl, toss the shredded cabbage with ¼ teaspoon salt and let sit for at least 20 minutes to draw the excess water from the cabbage. In a small bowl, soak the sliced onion in cold water to take the edge off. Let sit for at least 10 minutes and then drain thoroughly.
Donna didn’t actually cook anything ever. She preferred to eat her SpaghettiOs cold, straight from the tin. Monica fried a lot of ground beef and occasionally had a salad of preshredded iceberg lettuce and neon orange Hidden Valley French dressing.
Together, we tried chicken souvlaki at a Greek restaurant in Dupont Circle, and we devoured the spongy injera at an Ethiopian place in the Eastern Market. The two of us became experts at eating well on a dime. And while we ate, we talked. We talked about our families, our favorite bands and books and movies, our innermost secrets and hidden ambitions. Where would we go to college, and then where would we go after that? Would we ever have boyfriends? Who was more of a babe, Ewan McGregor in Trainspotting or Joseph Fiennes in Shakespeare in Love?