Saturday, April 12, 2008
Here's my Mom's recipe: Labels: CareerTalk, Cinema, Clear, Recipe, Vague Labels: AdmirationOfBenefit, Cinema, Vague Labels: Cinema, FeaturedIllustration, Vague Labels: Cinema, Forbes, Freelancing, Siteway Labels: Cinema, FeaturedIllustration, Flickr Labels: Cinema, Clear, FeaturedIllustration Labels: Cinema, FeaturedIllustration, WeekendUpdate Labels: Cinema, FeaturedIllustration, Flickr, TV Labels: Cinema, NationalPost, SitewayWorld, Train Labels: Cinema, FeaturedIllustration, Freelancing, Quotation Labels: Cinema, FeaturedIllustration, TV, WeekendUpdate Labels: Cinema, Open Letter Labels: Cinema, SitewaySelect Labels: Cinema, NationalPost, WeekendUpdate Labels: Cinema, FeaturedIllustration, TV Labels: Cinema, Flickr, San Francisco, Wine Labels: Cinema Labels: Cinema, Open Letter Labels: ArtShow, Australia, Cinema, Londontown Labels: Cinema, TV, WeekendUpdate Labels: Cinema, FeaturedIllustration, Londontown, WeekendUpdate Labels: ArtShow, Cinema, FeaturedIllustration, Flickr Labels: Cinema, Freelancing, Londontown, Vague, Wine Labels: Cinema, Freelancing Labels: Cinema, FeaturedIllustration Labels: Cinema Labels: Cinema, Cooking, Freelancing Labels: Cinema, Freelancing Labels: Cinema Labels: Cinema, Freelancing, Philosophy, UK Labels: Cinema, WeekendUpdate Labels: Cinema, SitewayWorld
about half a kg. ground meat, half pork and half beef
5 good size potatoes
1-2 onions
quite a few sprigs of parsley
1 egg
salt, pepper
cinnamon, a few shakes
dried mint, 1 tsp
Here's how I prepare it (which differs slightly from my mother's version). I grate the potatoes and add them (grated potato plus their juices) into a big bowl with the meat. Then I chop up the onions into tiny bits, and add them to the bowl, along with the egg, the parsley, and the rest. Then I form them into smallish balls (not the rugby-ball shaped ones you see in Greektown) about an inch in diameter. Heat up some vegetable oil in a large skillet and cook away. It's pretty involved, the frying that is, so get ready (apron, drink) and you'll be fine.
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Antony Hare is a freelance illustrator whose work has appeared in publications including Esquire UK, Maisonneuve, Forbes, Annabelle Mann, The Improper Bostonian, Bon Appétit, the Globe and Mail, and National Post (for which he won a Silver Medal from the Society of News Design). His work is at the meeting point between portraiture and caricature. Antony is a member of the Society of Illustrators and works from his office in downtown Toronto. ¶ Learn more about Antony.

Siteway was launched in 1996. It is Antony Hare's personal web site and is affiliated only with him. It contains his gallery of illustrations and blog since 2000. His illustrations are available for sale and for licensing in film and advertising. Siteway World is Siteway, Phelts, Tonicville, and Coastalmatic. Siteway is updated every week, usually Tuesday, with a new feature illustration.
