Medusa's Sisters “new twist on Greek mythology” (PopSugar) will have you furiously flipping pages whether you’re a classics buff or not!
The basic level of knowledge for most folks when it comes to Medusa is that she was a villainous mortal among gods and goddesses, had snakes instead of hair on her head, and could turn a person to stone with one glance. Lauren J. A. Bear sets out to expose so much more in Medusa's Sisters, her telling of the story of the Gorgons — aka Medusa and her two sisters, Stheno and Euryale – with all of the back story and then some morphed into a fabulous novel you’ll not want to put down after page one. Here we get to know all the drama and very human heartache of the mythical Medusa and those who knew her. We are stone-cold serious when we say we’re now counting this novel among some of the best Greek mythology retellings around.
Medusa's Sisters
by Lauren J. A. Bear
 |  |
Alexakis Kotsifali-Syrah | Gaia Ritinitis Nobilis Retsina |
| The Kotsifali grape is grown on the island of Crete, and takes center stage in this quite bold Alexakis Kotsifali-Syrah. This Greek red blend has a ton of fruit and a touch of spice, and its complexity will have you sipping slowly as you consider this new spin on a classic Syrah. | We’re lingering in Greece for our white pairing, and pointing you to this Retsina, a wine made in the classic Greek style, incorporating resin into the winemaking process. Historically and typically, Retsina was a wine to tolerate, but thankfully the winemakers at Gaia have taken a new approach. The result is a fresh and herbal bottle very much worth looking forward to, not least of all because of its transporting tendencies. |
Chicken with Okra
From: Ikaria by Diana Kochilas
INGREDIENTS
|
STEPS 1. In a large stewing pot or Dutch oven, heat half the olive oil over medium heat. Working in batches if necessary, brown the chicken, turning with kitchen tongs to brown on all sides. 2. Transfer the chicken to a plate, and drain off all but 3 tbsp of fat. Add the onions and garlic. Stir until soft, 8 to 10 minutes. Place the chicken back in the pot. 3. Add the okra, tomatoes, herbs, and salt and pepper to taste. Add enough water so that the liquid in the pot comes about halfway up its contents. Bring to a boil, cover, reduce the heat to low, and simmer until the chicken and okra are tender, 50 minutes to 1 hour. 4. Let cool slightly before serving. Drizzle with remaining olive oil and serve. Note: To trim okra, take a small paring knife and cut around the circumference of the stem, discarding the tough, thin stem piece. Rinse the okra and drain, then place in a bowl and sprinkle with red wine vinegar. Let stand for 1 hour. Rinse and use as needed. Soaking the okra in vinegar helps rid it of its mucilaginous texture. |
| Reprinted with permission from IKARIA by Diana Kochilas. Copyright © 2014 by Diane Kochilas. Photographs by Vassilis Stenos. Published by Rodale Books, an imprint of Penguin Random House. |
Ikaria: A Mediterranean Diet Cookbook
by Diane Kochilas
In Lauren’s capable hands, Medusa is a complicated and relatable character, and her sisters are very much worth getting to know. If you’re looking to kick off your conversation or contemplation after finishing the novel, start with these questions. Spoilers abound, so be sure to read the whole book first!
Get the discussion questions.
We love a good mythology-based novel, and are counting Lauren J. A. Bear’s among the best out there. Looking for another read in this vein? Look no further. We’ve got some of the best myth-based books right here for you.
Get the books.
When in Greece … listen to Greek pop music. There’s something that feels so fresh and contemporary about Medusa and her sisters, in spite of their eons-old origins. As they make their way through a very complicated world, we imagine a bit of current Greek pop would make for the perfect soundtrack. Listen in for yourself…
Listen on Spotify.