Side View’s weekend theme this week is METIER.
You’re catering now? I thought you’re a writer? Said the art director as I delivered my food for the crew’s lunch at the shoot.
This took me back to a time when I worked for a woman who was a tyrant of the first order. A colleague; a young graphic designer, was a talented saxophonist and was moonlighting with a band. One day he asked to be allowed to leave work an hour early, as the band were playing a gig in a neighbouring city that night. The boss refused, telling him You can only have one passion, decide what it’s going to be; design or music.
I disagree, I strongly disagree.
For me, life has been good; I found my métier and it is multi faceted. I am a writer who loves to cook, or a cook who loves to write. That I am permitted to live my life in such a way that both my passions are indulged is a blessing.
And so it came to pass that the aforementioned art director wrote to me. I have mince, she said. I replied Well; good for you, that calls for bats and balls.
Easy Italian Meatballs
1 pack of lean beef mince
1 red onion, diced
2 heaped tablespoons breadcrumbs
Handful chopped Italian parsley
1 tablespoon dried oregano
1 large egg
Salt & pepper to taste
Combine all ingredients, form into balls and fry in olive oil.
What size balls? Asked the AD.
Er … about like a dachshund’s. Said I.
I always have meatballs in my fridge, they’re good lunchbox fillers, perfect little standbys for dipping in sweet chilli sauce for the cocktail hour and go well in a Napolitana sauce over rigatoni for a quick and easy supper after a rushed day. This dish was named bats and balls by my daughter, back when she was cuter, sweeter and still thought I was the source of everything that was clever and good.
Parenting a teen, it seems, is not going to be my strong suite.