Love in the Time of Corona

I was maneuvering the people mover down the lane, searching for the oyster farm. The lane kept narrowing and brambles on either side started to brush the sides of the vehicle. Grass was growing down the center. I could hear muffled gasps from the rows of seats behind me.

Four friends from Santa Fe had arrived on Wednesday, three days earlier, for a long-planned visit. I rented a nine passenger van about the size of a small Greyhound bus, called a “people mover” by the good folks at Dan Dooley Car Hire, to ferry the six of us around. We stayed the first night in Galway and were now tucked into Ballynahinch Castle in Galway. The visit to the oyster farm was a planned day excursion.

“Do you think they actually plant oyster seeds?” Tom, seated to my left, asked me.

“I didn’t even know oysters were farmed,” I replied. “I thought you just went out to the beach and raked them up.”

“I think that might be clams,” he answered.

“Aren’t they basically the same?” My knowledge of mollusks is limited. I just know I like to eat them.

Behind me, I could hear Sara, Margie, Ron and Michael chatting away.

Finally, we emerged from the hedgerows and could see the oyster farm in front of us, across a narrow bridge with water on either side. And no guardrails. I drove across. The gasps grew louder.

David, the owner of the farm, wearing a watch cap and waterproofs, was waiting for us. After introductions all around, he gave us a brief tour and told us the history of the farm, which was founded over 150 years ago, but had fallen on hard times during the 2008 downturn. In the past, the farm was a major supplier of oysters to Great Britain. David bought it four years ago.

With his posh Dublin accent, I knew David wasn’t a native Connemara man.

“What made you buy an oyster farm?” I asked.

“I was an accountant with an international practice. I sold my business about twelve years ago but found out I wasn’t suited to retirement. So I bought this place after looking at it for a couple of years. My wife just recently started speaking to me again,” he laughed.

In the first year in there was a red tide that destroyed the stock and he had to start over. Now he is shipping to Great Britain, South Korea, and Singapore.

He showed us a series of screened cages in graduated sizes that are hung from racks in Ballinakill Bay just behind us. The oysters feed on phytoplankton in the bay.

“In this first one we put seed oysters,” he says.

Tom nodded sagely.

David then moved us into the building where a woman was shucking about twenty oysters. We handed over the chilled bottle of Prosecco we had brought from the Castle and David poured six glasses. Margie gamely tried one oyster, fair play to her. Tom had three. Ron and Sara demurred. Michael and I dove in, demolishing the rest. Everyone partook of the Prosecco.

After a tour of the farm down by the bay, we were helping each other into the bus when David asked about our next stop.

“We are going to stop at the nuns’ shop at Kylemore Abbey,” I said.

“Not today, you aren’t. They are closed because of this corona thing.”

The only time the nuns ever close up shop is on Christmas Day.

That’s when we knew things were getting serious.

We drove back to the Castle and made plans to meet in the library for cocktails and some craíc at six o’clock, and to plan the route we would take to Dingle the next day.

Just as I was nodding off for my afternoon nap, the phone rang. Sara answered. I could hear Michael’s voice, “They’re canceling all flights from the UK and Ireland. We have to be home by midnight on Monday. A friend has already booked us on already.”

We dashed to their room where they all sat, stunned. Sara went into organizing mode, calling hotels near the Dublin airport. The Hilton wasn’t answering.

“Try the Maldron,” I said.

They answered on the first ring and we had two rooms sorted. It was a little past five o’clock.

“Maybe we should start our cocktail hour early,” I offered.

“Just let me go change my shoes,” Michael said.

“Wait, you have special cocktail shoes?” I asked.

It broke the mood.

We convened in the library a few minutes later. Paudie, the porter, took our drinks order. Four Dingle Gin martinis, a Cosmo, and a Dingle G&T.

When Paudie brought the cocktails, Margie said to him, “Please come back in about ten minutes. We’re going to need another round.”   Ron, before Paudie could leave, said, ”Maybe just wait outside the door.”

“Cheers,” we all said, raising our glasses, “and next year in Dingle to finish what we started.”

At dinner, Michael and I split another six oysters.

The next day, Sunday, I drove the people mover four hours across the country to the Maldron. There were no gasps, just a few sighs; we were all lost in our own thoughts. Then Sara and I, despite the virus, hugged everyone goodbye and drove back across the country to drop off the people mover and get back to Dingle.

We traded texts with all of them until they were safe in their own homes.


A few days later we heard from some dear friends who live near us on the peninsula but spend the winter in Spain. Their car ferry from Spain to Ireland had canceled, but they thought they could wait things out in the little village where they stay since it was isolated and seemed safe. A week later the situation in Spain became clearer. Everything changed. They decided to make a dash for it through France, the UK, and then by car ferry to Ireland.

We texted back and forth as they flee; their stress is palpable.

They are delayed a further day because they had to wait for a vet to certify their dogs.

Then they text: “We are all packed and leaving tomorrow morning. The dogs are cleared. We have to be out of Spain by Tuesday at the latest.” (This is on Friday.) “Our ferry from Dieppe to Newhaven is 5 p.m. Sunday for a four-hour crossing. We will stay in Newhaven on Sunday night, then drive to Pembroke (Wales) on Monday for the night crossing to Rosslare. We should be home by Tuesday lunchtime.”

We track their progress on the map and through constant texts: “We are south of Limoges in France. Roads almost deserted. Very eerie. Stopped twice by police but waved through. Am disinfecting everything and wearing gloves.”

They drive straight through from southern Spain to Dieppe and are in the queue for the ferry. We look at the map again.

I text: “We haven’t been locked down yet and I can get to the store in the early morning before the Irish are stirring. What can I get you? I’ll put it on your doorstep when you get home.” They will be in self-quarantine when they arrive and will not be allowed to leave their house.

They send me a shopping list for Jerry’s, the greengrocer, and the super market. I am in the super market at 8 a.m. on Tuesday, Jerry’s at 8:30, and the greengrocer at 9:00. There is only one hiccup. “They don’t have Oatabix Flakes,” I text. “Is there a substitute?”

“Corn flakes or all bran flakes please.”


The next text: They are in Rosslare! Back in Ireland! Just a five-hour drive to Ballyferriter and home. We wait to hear.

The hours drag by. We pace around the kitchen.

They’re home!

I run the groceries over and put them on their doorstep, along with a bottle of Dingle Gin and Fever Tree tonic. And a cake from Sara. We mime a hug from a safe distance and promise to have a massive party when we come out on the other side.

The order to “cocoon” in our home came three days later.

We are still allowed to walk down our lanes if we stay within 2kms of the house.

The sun has been shining. Mary Murphy has her laundry on the line. New lambs are finding their legs in the spring grass. The cattle are out of their sheds and in the pastures. Dogs come up to greet Lucy.

We walk and think of our friends, safe in their homes, both here and there. We have a party to plan for when we are all together once again, with plenty of craíc and cocktails. And oysters.

The Healing Well of Poetry

I find myself, in these days when the world is all topsy-turvy, turning to poetry, both reading and writing.

Words from Yeats’ poem The White Birds have been running through my mind:

I am haunted by numberless islands, and many a

       Danaan shore,

Where Time would surely forget us, and Sorrow

       Come near us no more.


And when hope is most needed, Seamus Heaney’s poem The Cure at Troy is always there:

So hope for a great sea-change

On the far side of revenge.

Believe that a farther shore

Is reachable from here.

Believe in miracles

And cures and healing wells.


On the hill above our house there is a healing well. Perhaps we’ll take a walk up there.

Here is what I’ve been writing:

Three Poems

Two Days Past St. Brigid’s Day

 I back against the ditch seeking

Shelter from the sudden squall.

Hail whitens my shoulders

Like an old woman’s shawl.


 A primrose hides in the brambles

Beside me, searching for the sun.

Together we watch the snow fall 

On Brandon Mountain across the way.


Micheál, who lives on the hill above us,

Says Brigid’s day marks the start of spring.

“But the primrose truly knows.

When she appears, the weather turns.”


The squall passes. I nod goodbye 

To my flowered friend

And walk down the lane 

To the shore and the sun.


The primrose knows.


Three Donkeys

 Three donkeys live down the lane

In the field beyond the trees.

They gather at the gate 

To pass their life of ease.


No trap to pull nor creel to carry,

Their working lives are done.

They nibble at the grass

And catch the warming sun.


We stop and nod and have a word

And share philosophies,

Then wander down the lane

Leading our life of ease.


On Buying a Portrait of Beckett

He glares at me across the room

Straining against the hard black frame.

The sacramental scent of artists’ oil surrounds him.


Cheeks and brow, nose and jutting jaw

And hair as wild as his thoughts

Are sculpted with a palette knife

In tones of black and grey.


Cold, calculating, captured.



He knows he is the genius.

His glare says all of that.

Ideas, in fuchsia and iris, explode around his head

Seeking an escape. 



He stares at me and I return his gaze.

 In silence we wait for the messenger.



May we all let our minds wander and find our healing wells.

The Big Election of 2020

I was just about to toast the mustard and cumin seeds for my toor dal when the car covered with placards pulled into our yard near the kitchen door and two fellows hopped out. I knew what they were here about.

When our daughter arrived for Christmas bearing quality Indian spices for me, I was eager to try them. Tonight, I was making butter chicken using turmeric, garam masala, and ground cumin, along with the toor dal, some naan, and rice. Reluctantly, I put the fry pan to the side of the hob and went to the door to greet the men.

“We’re canvassing for Brendan Griffin,” the first man says to me.

“Would ye consider giving him a number one?” the second follows-up.

Brendan is one of the five TDs (Teachta Dála, a member of the Dáil Éireann, the lower house of the Irish Parliament) for Kerry, where we live. He is a member of Fine Gael, currently the plurality party in the government, and a Minister of State for Tourism and Sport. He seems a likable enough young fellow and is very good at standing beside road signs to announce new road works funded by the government.

I’ve been expecting these visits from canvassers for the candidates, so I’ve been doing my homework.

“I have a few questions for ye about Brendan,” I say.


They blanch, not quite prepared for questions.

After they leave, I go back to my spices.

Leo Varadkar, the current Taoiseach (akin to Prime Minister), announced the dissolution of the Dáil on January 14 and scheduled an election for a new Dáil for Saturday, February 8, in just over three weeks. Candidates are chosen, posters go up on roadsides and intersections across the country, canvassers go from door to door, the leaders of the major parties have a few televised debates, and then, in short order, we vote.

This, I must say, is quite refreshing for someone from the states who is used to a never-ending campaign starting the day after the previous election.

A few days after the first canvassers were here, I had a Guinness lamb stew simmering on the cooker, when a pickup truck rolled in covered with decals and blasting traditional music. This, I thought, has to be for Michael Healey-Rae. Michael, and his brother Danny, are Independent members of the Dáil from Kerry and members of the dominant family in local politics. Their father, Jackie, was a legend in Kerry. Other members of the family are on the County Council, and fortuitously, one serves as the director of elections.

Michael, the younger brother, a slim man in his early fifties, always dressed in his trademark black flat cap, is renowned in the area for his service to his constituents. Stories abound of his personal and timely assistance in dealing with the bureaucracy of government. Sadly, less savory stories also abound.

Danny, the older brother by 13 years, is rumored to be in some electoral difficulty this time around. He is well known for his opposition to drink driving laws, claiming “Sure, shouldn’t a man be allowed to have a few pints and drive back to his home?” He does, it should be noted, own a pub. He also is opposed to climate change, saying recently, “To hell with the planet and the fellas that say we must save the planet and forget about the people.” The next day, fair play to him, he apologized to the planet. His position on the influence of fairies on road construction has also been criticized. He is, shall we say, a character.

The brothers are best known for sitting together on the back benches of the Dáil and giving out to the others in the assembly, feeding off each other like an Irish version of Diamond & Silk, but with thick Kerry accents.

I go to the door. A man and woman approach.

“Ah sure, that stew smells lovely,” they begin. “Will ye be voting in the election?”

“I will,” I say.

“And would you give Michael Healey-Rae a Number One? He is very good for the people.”

“Well, let’s say, I’ve heard both good and bad about Michael.”

They shake their heads, sighing deeply.

“And what’s the bad ye’ve heard?” the man reluctantly asks.

“To be honest with ye,” I say, “I’ve heard that Michael isn’t afraid of the occasional brown envelope.”

“Well now, I couldn’t be denying that,” the man answers.

“And the good?” the woman jumps in, trying to turn the conversation.

“That if you have a problem, Michael will take care of you,” I offer.

“So, you’ll vote him Number One, then?” she replies brightly. “And Danny Number Two?”

All politics, as they say, is local.

Later that week, two fellows from Ballyferriter stop by after our stir-fry dinner. I was already in my pajamas. They were canvassing for Pa Daley, the Sinn Fein candidate. Sinn Fein has been a minor party in Ireland, but recent polls show them gaining strength across the country. I pepper them with questions about immigration and direct provision centers, housing and health care, and other hot topics of the election. They have ready answers and are easily the most prepared of the canvassers that have shown up to our kitchen door.

Candidates for other parties miss us. I see no one from Fianna Fáil or Labour or the Greens.

There is also a smattering of small fringe candidates in the race. One, in particular, intrigues me. He is an emigrant from California who is running on an anti-immigration platform demanding to “Keep Ireland for the Irish.” I wonder if he forgot to pack his sense of irony when he moved here.

Saturday, February 8th, is a bitter, stormy day. There are concerns that the high winds and rain will suppress turnout. There is also a major rugby match between Ireland and Wales in Dublin that afternoon that may keep people glued to the telly. Pundits warn people to get out early to avoid the worst of the storm.

I drive into town around 8:30, holding onto my hat and leaning into the wind as I walk down Goat Street to my polling place in the old convent. The nice ladies behind the table check me in and hand me my ballot. Here in Ireland, we have a form of ranked choice voting. I place a number one beside my first choice, a two beside my second choice, and so on. I vote for five total candidates out of the twelve on the ballot, fold the ballot in two, drop it in the box, thank the kind ladies, and head back into the storm.

That afternoon Sara and I turn on the news to catch up on the turnout. Despite the storm and the big match, turnout seems to be quite strong. There was some concern early on in Malin Head, the northernmost constituency in Ireland. The RTE correspondent there reported that the morning turnout was abnormally light, but local people blamed that on a dinner dance on Friday night. Turnout picked up in the afternoon when voters had sufficiently recovered. There was also a problem in Connemara where one of the polling places lost power, so they had to move to a private home. Fortunately, tea and cakes were offered by the homeowner. As it happens, voter turn-out is 63 per cent nationally and a robust 69 per cent in Kerry.

The first round of votes is counted on Sunday. Explaining how votes are counted, though, is like explaining the rules of cricket.

Here’s how it works. Say a constituency like Kerry has five seats to fill and there are 64,000 votes cast, then a candidate would need 12,500 votes, or one fifth of the total, to be elected. Michael Healy-Rae and Pa Daly exceed that threshold on Sunday and are declared elected. Their excess votes above 12,500 (each had between 1,000 to 2,000 extra votes) are then distributed among the remaining candidates in a second round based on ballot preferences. Candidates with low vote totals are removed, which happened to the confused fellow from California. And so it goes, round after round, with low-vote candidates removed and their votes redistributed, until all five seats are filled. This process stretches the vote counting into Tuesday.

Danny Healy-Rae and Brendan Griffin are elected in Round 6 and Norma Foley, a Fianna Fáil candidate in Round 8.

Now you would think that would be the end of it and all the TDs would assemble in Dublin and get on with governing the country.

Alas, no.

Sinn Fein, in a major upset, received the most votes, and 37 seats. Fianna Fáil had the second most votes but won 38 seats. Fine Gael, the party that currently leads the government, came in third with 35 seats. The rest of the 160 seats were won by a smattering of other parties and independents, including the Healy-Raes. To form a government, someone must cobble together a coalition of eighty TDs.

And here we stand, three weeks out from the election, and no government has been formed. Negotiations continue.

Stay tuned.

While we wait, I’ll be cooking. Uninterrupted.

The Man Who Swept the Oscars

“Is this the man who won a Gold and Silver at the Blas na hÉireann Awards?” I ask as I reached my hand across the counter to shake Jerry’s hand.

He smiles proudly as he takes my hand. “And the Rogha na Gaeltachta to top it off,” he beams.

The Blas na hÉireann Awards, given each year at a ceremony during the Dingle Food Festival in early October, celebrate the very best in Irish food and the people who make it. Jerry has won medals in the past for his lamb sausages and for his Dingle Distillery mash-finished ribeye steaks, but never multiple awards in one evening.

Sara and I had missed the food festival this year because we were on a trip back to the states, so this was the first that I had seen Jerry since his big night.

He set the awards on the top of the cold case so that I can admire them. There was a Gold for Herbed Rack of Dingle Peninsula Lamb and a Silver for Lamb Lollypop Chops. To top it off, the Rogha na Gaeltachta recognized Jerry as the best meat provider in Ireland.

“Tell me about the night,” I prod.

“It was like the Oscars, it was. Everyone dressed in their finest, so. We were in the cinema in town. All the big meat producers were there. People from Aldi and Lidl. They spend big money hoping to win awards so they can use them in their adverts, like. They didn’t look too happy when I was called to the stage three times,” he chuckled.

“And then there was an after party,” he continues. “All the bigshots were there. The woman from Aldi was dressed up like she was going down the red carpet. They were all asking me how I won.”

“’I know my farmers and I know my animals,’ I told them. ‘How many animals at a time do you send to the abattoir?’ I said to them.”

“’Five or six hundred, I suppose,’ they said, confused like.’”

“’And do you know when you send those five hundred in the front door that you’re getting the same five hundred out the back door?’”

“’We can’t know that,’ they said.”

“Now I was giving out to them, talking shite like,” Jerry says with a twinkle in his eye.

“I took my phone out of my pocket and set it on the table,” he tells me, setting his phone on the counter between us. “’Can any of ye pick up that phone and call the farmer who raised your lambs or cattle?’ I asked. ‘They all shook their heads. Embarrassed like.’”

“So I picked up the phone and called Seamus,” Jerry says. (This is Seamus Ó Ciobhán, one of Jerry’s best lamb suppliers from out on the end of the peninsula.) “’Seamus! We won!’ I told him.”

“The lads from Aldi and Lidl were speechless, like. ‘You know the farmer who raised that very lamb?’ they asked me.”

“’And the very field he grazed in,’ I say.”

Jerry stops to adjust his hat before going on with his story.

“Just then The Kerryman comes up to the table, wanting to take my picture for the paper.” (The Kerryman is our local paper, a weekly.) ‘You can only take a picture if you come to the shop on Monday so that Seamus and John can be in it. These awards are for all of us.’” (John works in the shop with Jerry.) “And so they did. That’s the picture over there on the wall,” says Jerry, pointing to the wall behind me.

I turn to look at the story from The Kerryman hanging on the wall, with a picture showing Jerry, John, and Seamus in the shop looking proudly at the awards on the table in front of them.

“Jerry,” I said, turning back to him, “I always tell people you are the finest butcher in all of Ireland and now I can prove it.”

“Haven’t I been at since I was this tall?” he says, moving his hand to knee level. “I have an eye,” he said, pointing to his eye, “and a hand,” holding his hand in front of me. “I know the best farmers and I pick their best animals.”

Just then Sara walked in. She had been at the fruit and veg shop next door, so Jerry took the opportunity to tell her the whole story once again.

“I’m on cloud nine, like,” he concluded.

“Jerry,” she said to him, “can we get three of those lollypop racks for Christmas? And maybe two of your t-bones, about two inches thick? Oh, and a nice beef tenderloin? Our granddaughters will be here for Christmas and they’re real carnivores.”

“Of course, you can indeed. Just let me get the book,” he says.

As he walked to the back of the shop to get his holiday special-order book, he was smiling and strolling like he was still on the red carpet.

“The finest butcher in all of Ireland,” I say to Sara. “Aren’t we lucky to have him?”

Wren Day

“Jimmy! A car just pulled into the yard!” Sara was looking out the lounge window. She sounded worried.

I glanced up from my book in time to see a large man jump out of the front passenger seat of a small car. He was wearing a mask.

“This doesn’t look good,” I thought to myself as I got up from the couch.

It was four o’clock in the afternoon on Wren Day, the day after Christmas. It was nearly dark outside and we were already in our pajamas. Meg and her family were upstairs napping. We had planned a quiet evening at home eating leftovers from the Christmas Eve and Christmas dinners – crab cakes, lamb chops, beef tenderloin, and the like – before leaving early the next morning for Connemara and New Year’s Eve in Galway.

No one pulls into our yard by accident. We live in a forestry, down a narrow lane off a slightly wider road. A cattle grate guards our drive. The house can’t be seen from the road. The only people who come to our door are friends coming for dinner, the postman, or delivery men. You don’t just stop by our house to ask directions.

I was a little nervous as I walked to the front door.

Outside there was a large man in a long overcoat and a mask. Around him dance three little people, also wearing masks. Worse, the man’s mask looked like Donald Trump.

Now I was scared.

“What should I do?” I squeaked to Sara.




The day after Christmas is a holiday in Ireland, most of Europe, and the UK. In Europe and most areas of Ireland it is called St. Stephen’s Day. In the UK it is Boxing Day. But here on the Dingle Peninsula, it is called Wren Day, the traditional name. It’s pronounced “wran” hereabouts.

Wren Day, or Lá an Dreoilín in Irish, is an ancient tradition that most likely derives from Celtic mythology that celebratedSamhain,a midwinter celebration. A wren, known for singing all winter, is captured, put in a cage on top of a pole, and paraded around town accompanied by “Wren Boys” dressed up in masks, straw suits, and colorful clothing. Fifes and drums lead the way. They would all be led by a “Captain” with a sword. Strawboys carrying a box ask for donations to “bury the wren.”

In the past, the wren boys would also go from house to house to beg for pennies but, sadly, that tradition has almost disappeared.

There is even a song to mark the occasion:

The wren, the wren, the king of all birds

On St. Stephen’s Day got caught in the furze

So it’s up with the kettle and down with the pan

Give us a penny to bury the wren.

Wren Day would have been celebrated all over Ireland until the middle of the last century, but gradually it died out. Here in Dingle, though, the tradition goes on. The old ways are honored. But, fortunately for the wild bird population, the wren is now fake.

We had taken Meg and the girls into town earlier in the day to see the festivities. The parades were supposed to start at one, but it was now nearly two and the town was eerily quiet. We walked up Main Street but no one was about. “Irish time,” I think to myself.

“Let’s walk down the Mall and see if Grainne’s shop is open. She’ll know what is going on,” I suggest.

As we get to the bottom of the Mall, just at Bridge Street, we hear music coming from O’Flaherty’s Pub. When we round the corner, there is a mass of people dressed in green and gold costumes wearing skirts, capes, and helmets, all made from straw. Others were wearing brightly colored wigs and antlers. Santa Claus was wandering through the crowd. Mícheál Ó Muircheartaigh, the legendary eighty-nine-year-old “voice of Gaelic games” on RTE radio and television, dressed in a straw skirt and a flat cap, stands ready to follow the band around the town.

Straw-clad characters roam through the crowd, shaking their boxes and asking for spare change. I hand the girls a pocketful of small coins to contribute.

There are four or five wren groups in town, headquartered in various pubs. Costume making takes place in the pubs in the weeks leading up to the big day. A Captain is selected and is supposed to be the leader but, as a fellow said to me, “We don’t pay him much mind.”

People jam the door O’Flaherty’s. Fife and drum music comes from inside.

“Let’s go in,” Meg says.

“Ah, you’ll never get in there,” I say. “It’s too crowded.”

Meg disappears.

A few minutes later my phone vibrates; a text from Meg.

Inside to the left in the snug. Having a glass. Make yourself small and squeeze in.”

Sara and the girls decline.

I squeeze through the door, muttering “Sorry, sorry.” The band is playing a tune, arrayed around an upside-down Christmas tree hanging from the ceiling in the central room. I find Meg in the snug and join her in a glass.

The band starts another tune and marches out the door to form up in the street. The crowd gathers behind the band, led by Mícheál Ó Muircheartaigh. The Captain raises his sword. The street goes silent. The sword comes down and the band erupts. Around the corner and up the Mall they go.

We turn and walk up Green Street to meet the parade at Main Street. As we reach the top, the band from Stráid Eoin, another wren group, turns the corner arrayed in Blue and White. The Green and Gold follows them down Green Street as the bands play competing tunes. As the day goes on, there will be more parades and more pints taken, long into the night.

We head back to our car in hopes of a quiet evening around the fire, in our pajamas, eating leftovers.




“Jimmy! Open the door! It’s Thomas and the kids from down the road. They’re here on a Wren Day visit!”

I open the door, warily eyeing the man in the mask.

Thomas and his kids enter the house, jumping around and causing a commotion. The two girls, nine and eleven, are dressed in princess gowns and wear lace masks. The six-year-old boy shakes the box for coins. He is Thomas’ constant companion in the cab of their tractor and even wears an identical hi-vis suit when he’s with his Da. Tonight he has a long coat and a Donald Trump mask. I slip five quid into his box.

The eleven-year-old plays a tin whistle while her sister dances a jig. Thomas grabs Sara and whirls her around the foyer in a wild dance. Meg and the girls peek over the banister, not sure what is happening.

And then they are out the door and into the car as we shout “Happy Wren Day!”

Thank you, Thomas. The tradition continues.

The Lucky Man

A Short Sketch

“What’s the other fellow look like?” I say to the man behind the shop counter. He’s sporting a mighty gash in his lip, just below the nose.

“It was entirely my own fault,” he answers. “I should have had more patience.”

“My god,” I think to myself. “Somebody really did punch him.”

“What happened?” I gasp.

“I was down at the farm on Sunday evening,” he says, “and I was in a horrible hurry to get home to watch the big match. I had the horse on a lead trying to force him into the stable. He didn’t care about the match and didn’t want to go into the stable. Wasn’t he as stubborn as me? He was planted on one end and I was pulling away on the other. Swearing at him, like.”

“Did he kick you?”

“No, thanks be to god, or I might not be here to tell you the story. There’s a safety catch on the lead that I was too impatient to close. The lead came off the halter and came back as fast as you please. Split my lip, so. Jaysus, there was gobs of blood everywhere. I grabbed a rag and had it up against the lip. I couldn’t see where the blood was coming from.”

“What did you do?”

“The daughter was there and she took hold of the halter and didn’t he follow her into the stable, prancing and showing off like a pretty boy. Then she drove me into town to the clinic. I thought for sure that there would be no one there on a Sunday and I’d have to go to Tralee and spend half the night in A&E. But a GP from SouthDoc was manning the fort and he went to work on me. Ten stitches it took before it was sorted. By the time I got home, though, the match was over.”

“You’re a lucky man it didn’t hit you in the eye,” I commiserate.

“Ah, sure, if I were lucky, it would have missed me altogether and I’d have seen the match.”

Winter is Coming

We were in a friend’s kitchen having Sunday lunch when the first storm of winter hit.

There were ten of us around the large white pine table made from salvaged boards many years ago. The planks were worn smooth from years of elbows and forearms and sliding plates. Gravy and wine stains stirred memories of past meals. Five Brits, two Irish, three Americans, none born on this little sliver of land, but all here by choice. Eight of us had a clear view of the fields beyond the house through the large window over the sink.

We lunched on roasted pheasant with bacon; carrots, parsnips, and potatoes in duck fat; steamed leeks and cabbage. Lemon cake came from the group baker. There were gin and tonics, a favorite of the Brits, and plentiful red wine to wash it all down. Conversation flowed, flitting from topic to topic, for three hours: the state of the world, Brexit, and local politics were all covered.

We were passing the cheese board when the woman to my left glanced out the window and said, “Oh my, would you look at that?”

The trees in the hedgerow were bent almost to the ground by the wind. Then the rain started. Hard. Darkness fell.

Storm Atiyah had formed near Iceland a few days before, gathered strength over the North Atlantic, and was now a Code Red storm descending on the Dingle Peninsula with sustained winds of 60 miles per hour and gusts of over one hundred.

There was a flurry of hurried goodbyes as we rushed to gather our coats and get to our own homes while it was still safe.

The first fellow out the door wrestled to open his car door against the wind before his wife ran out. All we could hear over the wind was a cry of “Bloody hell” as he struggled in the darkness.

Sara and I made it home, creeping along familiar roads to the other side of the hill, avoiding fallen branches, and straining to see more than a few feet ahead. At last we were safe in our home, leaning on the door to shut it behind us. I lit the fire in the lounge and we settled in to wait out the storm.

That’s when we heard a thumping upstairs.

I rushed up to find a window in the small bedroom swinging wildly in the wind. I grabbed the handle and pulled it shut. A good hard pull. The handle came off in my hand. “This might not be good,” I thought. The screws in the window hinges were partially pulled from the frame.

“Bring a screwdriver!” I yelled downstairs, trying to hold onto the window. Sara ran up with the toolbox.

I sat on the window sill holding the sash up with my left hand while using the screwdriver in my right hand to reset the hinges. The wind was blowing fiercely. The Storm Force 10 gale pulled the window out, threatening to deposit me in the drive below. Then it blew the window in, threatening to crush my left hand. Then out again. The drive loomed beneath me. Then in. Out and in. Out and in. I turned the screws frantically.

Here is how you occupy your mind while leaning out a window during 100 miles per hour winds: “I could be blown out this window and fall to a horrible death,” I reflected as I turned the screwdriver, “although it would be a legendary death. Maybe someone will write a ballad about it.”

At last, the screws were set and the window was pulled shut. I retired to the lounge and my fire, this time with a strong whiskey in hand, thinking it’s better to be alive than to have a song called The Man Who Blew Out the Window sung in pubs.

Outside, the winds wailed.

Winter is Coming

 Winter is coming.

The sun rides lower in the sky.


Cold wind blows across the mountain from the sea,

And trees raise bare white arms to seek the sun.

Frost descends.


Winter is coming.

Hard rain pelts the window panes.


Boats are in their cradles, pots are in the yard.


Winter is coming.

Hedgerow flowers fade away.


Our blackened fingers pick the last sweet bramble fruit

And leave the rest for birds and fox to have a feast

On Stephen’s day.


Winter is coming.

Hay is gathered in the barn.


The sheep move to the lower fields and cattle to

The shed. The dogs fluff up a bed of straw and wait

To run again.


Winter is coming,

But we’re well prepared


With spuds and onions from our patch

And carrots from the Maharees.

We’ve Jerrry’s lamb to feed our souls,

And hickory and ash to feed our stove.


Strong walls surround us.


We’ll burrow in and wait for spring.

A Few Words on Fish

I am staring into the open refrigerator trying to remember what I was looking for. When I left my cutting board, three paces away, I knew for certain what I needed. As I passed the sink, I was reasonably certain. When I opened the door, I hadn’t the foggiest notion.

That’s when Sara came into the kitchen. “What are you looking for?” she asked.

Thinking quickly, I answered, “The car keys.”

In retrospect, this may not have been the best answer. I could see Sara making a mental note to discuss this with the doctor the next time we are in.

“Just kidding,” I say, pulling out a lemon, the one I had just remembered I needed. “Nothing to worry about.”

I am cooking fish for dinner and you always need a lemon when cooking fish.

I walk back to my cutting board and set the lemon beside it.

Sara and I love fish, and we are lucky to live on a slender finger of land that stretches far out into the Atlantic, as far west as you can go in Ireland. And surrounding this spit of land are the most fertile fishing grounds in the world. We are on a mission to try every fish in that ocean.

A friend in town, a local chef, once told me when we were discussing cooking fish: “We have the finest, freshest fish in the world. Treat it as simply as possible and don’t mess with it.” (To be fair to him, since he is Irish, he did not say “mess,” but this is a family friendly blog.)

On the pier, just as you head out of town to the Slea Head Road, is the O’Catháin Iasc Teo fish factory. The factory fillets and freezes tons of fresh fish each day from the trawlers that put into the harbor just down the road, and then ship the fish all over Europe. It’s quite an operation, I’m sure. But I’m not interested in the factory.

I am interested in the small shop that sits in front of the factory. Two or three times a week we stop in to see David, our fishmonger.

David stands behind a counter of ice mounded with fresh white fish from the north Atlantic. There’s hake, pollock, and cod. Lemon sole fillets and black sole on the bone.

Skate and scallops and Dingle Bay prawns. Haddock, plaice, and John Dory. There’s squid, if you like it. And in season there is yellowfin tuna, whole sea bass, and wild salmon.

“The hake is lovely today. It just came in this morning,” David tells me.

“I’ll take half a kilo.” I answer. (That’s about a pound.) He slips it into a compostable bag and I head for home with my seven euros worth of fish.

Here’s how to handle hake:

Place the frying pan on the hob on medium high heat and add a bit of good Irish rapeseed oil. Meanwhile, slice the hake into four pieces and sprinkle it with salt and pepper. Now add a knob of butter to the pan and wait for it to melt. When the foaming calms to a slow sizzle, slip the hake into the pan, flesh side down.

When the fish is browned, flip it carefully, turn the heat down a bit, and cook another few minutes until it flakes easily with a fork. Now you can move the gloriously browned hake to a platter and slide it into the warming oven while you make a simple sauce. Working quickly, wipe out the pan and return it to the hob, dropping in another knob of butter. As it melts add a small handful of capers to the butter, maybe a quarter cup or so, and let them mingle and get to know each other for a minute or two. Take the pan off the heat and squeeze in some lemon juice and drizzle the sauce over the hake.

Add some sautéed spinach or rainbow chard and a bit of rice, shout “Voilá,” and you have a meal.

A few days later, David and I consult again.

“How is the cod?” I ask.

“Like it’s still swimming,” he replies.

The cod comes home with me.

I learned to cook cod in the oven when we lived in Singapore. I also learned not to grab the handle of the pan with a bare hand after it comes out of the oven. The downside of that experience was a bad burn on my right hand; the upside was discovering the marvelous efficiency of the Singaporean medical system at ten o’clock on a Saturday evening.

Preheat the oven to 200 C. (about 400 F.) and put your favorite cast iron skillet on high heat on the hob with some oil. When the oil is just smoking, the cod goes in for just a few minutes to brown. Olivier, the charcutier at the farmer’s market, had some good-looking chorizo the morning I bought the cod. An ounce or two of the minced chorizo mixed with some bread crumbs, parsley, and butter is waiting in a bowl. When the fish is browned, flip it and mound some of the chorizo mix on top and carefully set the pan in the oven for ten minutes.

While the fish cooks, boil some pasta – farfalle is perfect for this – and brown some butter with a few sage leaves in a skillet. When the fish is done remove it from the oven and let it sit in the pan. Resist the strong urge to touch the handle. Trust me on that. Drain the farfalle, toss it in the pan with the brown butter, some Parmesan, and a little pasta water. Squeeze some lemon over the cod. Dinner is ready.

When we first moved to Dingle, I found a restaurant supply store in nearby Killarney. Sara will tell you I am not to be trusted in a restaurant supply store. By the time we left the store, I was carrying an industrial size fish steamer for which I had paid dearly. The only way to amortize the cost of the steamer is to frequently steam fish in it.

I’ve steamed whole sea bass in it, with sliced chilis, garlic, ginger, scallions, and coriander. But sea bass has a limited season here, in order to preserve the species. Meanwhile, the steamer sits in the cupboard in the kitchen and mocks me. I was determined to use it more, and then I came across a recipe from a woman named Daisy on the internet.

The next time I went in to see David, he had some fine looking pollock in the case. Pollock is a firm, meaty fish that is perfect for steaming.

“Throw that in a bag, David,” I tell him.

Put your steamer on the hob with an inch or so of water in the bottom. You don’t need my fancy steamer; you can use a basket set over a sauce pan. Turn the heat on just enough to bring the water to a simmer. Pat the fish dry with some paper towels and sprinkle with a little ground ginger, salt, pepper, and cornstarch. Make a bed of the white parts of some scallions in the basket of your steamer and make the fish comfortable on top of them. Toss a bit of minced ginger and some scallions over the fish, pop on the lid, and let your fish enjoy its spa experience for ten to twelve minutes.

While your fish is luxuriating in the steam bath, heat a few tablespoons of oil in a sauce pan. When the oil is nice and hot, toss in some ginger matchsticks and the chopped green parts of the scallions. Stir this around for three minutes and then add a tablespoon each of soy sauce, sesame oil, and water. Let this bubble happily along until the fish is done. Arrange the fish on a platter and spoon the sauce over it, then give a good squeeze of lemon to wake it up. Stir-fried or steamed snow peas might look nice as a side.

I like to garnish the platter with some fresh herbs from the garden, but that’s just me.

Tonight, though, we are just having some simple prawns on the barbeque coated in a paste of garlic, cayenne, paprika, oil, and lemons. Quick and easy.

Now where did I put that lemon.






The Woman Who Cannot Take Yes for an Answer

A Short Sketch

 It’s been over six weeks since my last haircut so I pop into my hairdresser’s to make an appointment.

“I can do ye Wednesday next at half ten,” she tells me.

“Yes, that will be fine,” I reply.

“Or I can do ye on Thursday at eleven,” she offers.

“The Wednesday is grand.”

“And I have Friday at two, though there will be some women here for a touchup before Moira’s wedding at six. Are ye going?”

“No, I don’t know Moira. Wednesday will be lovely. Thanks.”

“I’ll see ye on Wednesday, so.”

“Wednesday it is,” I say and begin to back out of the shop.

“Unless ye’d prefer Tuesday? I could do that.”

I close the door and run down the street.

On Wednesday I settle into the chair as she begins to cut and comb and blow-dry.

“Will I leave it a bit longer on top than last time?” she asks as she snips away.

“Yes, I’d like it a bit longer,” I say. “I don’t want to wait six weeks between haircuts.”

She snips. And snips.

Finally, she holds up a hand mirror so I can see the finished product from all angles.

“How does that look to ye?” she asks.

“Yes. Grand. Perfect,” I say.

“Will I just take a bit more off here?”

“I think it’s just the right leng…”

Snip. Snip. Snip.

“What do ye think?”


Snip. Snip. Snip.

“I think I’ve got it now,” she says, stepping back to survey her work.

“Yes, that’s just the way I like it.”

She steps back in.

Snip. Snip. Snip.

Snippity. Snip.

Finally, I’m freed from the chair.

I give one last look in the mirror.

I think I can easily make it eight weeks before I have to return.


“There must be a million people here, Sara,” I whimper into the cellphone, a slight note of panic in my voice. “And they’re all rushing and shoving and shouting. Shouting, Sara.” It was definitely panic now.

I had just landed in Newark after nearly a year in our quiet little Dingle. Sara had preceded me to the States by ten days.

Sara dropped into her soothing voice, the one she would use if she were perhaps talking to someone standing on the top rung of the guard rail on the George Washington Bridge. “It will be all right, Jimmy. Why don’t you get something to eat and maybe a nice glass of wine before your next flight? I’ll be waiting for you in Cleveland.”

“Okay,” I sniffle, dodging a vehicle carrying perfectly healthy people down the concourse. I skirt around the scrum of travelers lined up at the entrance to the moving walkway. “Does no one walk anymore with the legs the good lord gave them?” I mumble to myself.

One of the things we love about our life in Dingle is the quiet. Not silence, mind you, but quiet. Cows moo. Sheep bleat. Tractors roll down the lane. People speak in a soft, modulated tone. It’s…quiet.

I find a stool at a food stand in the middle of the concourse and order a salad and a glass of red wine. Around me I can clearly hear the voice of every patron. The woman on the stool next to me is having a loud conversation on her cell phone that is so intimate I begin to blush. “Thank God,” I think, “she doesn’t have it on speaker.”

We were back in the states for six weeks to make final decisions on the house we are building in Ohio and to attend a number of social occasions: a first communion, a wedding, visits with friends, and a graduation. It promised to be mad. We’ll mix that in with visits to nieces and nephews and their babies­. I hoped I’d survive.

Sara is waiting for me at the Cleveland airport. “We are a loud people,” I tell her.

“There, there, Jimmy,” she says. I step down from the rung.

The next few weeks are a whirl.

We make decisions on the house, visiting the wood flooring store and the tile store and the carpet store. We go to the kitchen cabinet warehouse for the fourth or fifth time. We agonize over countertops and back splashes, bathroom fixtures and mirrors. We pick out grout colors–until I was well into my forties, I thought the only color of grout was, well, grout. I was wrong. We pick out paint colors at the paint store. The electrician wants to know the location of every outlet, light switch, and canned light. The plumber is concerned about the drains. It is all exhausting.

In between all of these decisions, we celebrate our granddaughter Sara’s First Communion. Sara (senior, not Sara junior, the celebrant) makes the sensible decision to go full Youngstown Italian for the reception so we bring in trays of stuffed chicken, pasta with red sauce, and salad from a local restaurant, rather than cook it ourselves. She is a wise woman. The party is a great success, even though it is raining and we can’t go outside to sit at the table I built between trips to the paint store and the tile store. People admire it through the windows, though, which is gratifying.

Then we drive to Chicago for a dear niece’s wedding, a truly lovely affair that allows us to visit with longtime friends and family whom we haven’t seen in a few years.

The only downside was the traffic in Chicago. We are at an intersection near the airport with six lanes of traffic going in each direction. All twenty-four lanes are backed up 18 to 20 cars deep. I turn to Sara. “Do you realize there are more cars at this intersection than in all of West Kerry?” I ask her, the panic creeping in again. She uses the soothing voice to calm me down.

After visiting with more dear friends, we fly to Portland, Oregon to celebrate the graduation of our daughter Meg from the Oregon Health Sciences University with her Doctorate in Nursing Practice. Yes, we are very proud of her, thank you for asking. And the traffic on I-5 was bearable.

And then it’s a flight back to Chicago and a drive to Ohio where a few more decisions have to be made. Apparently, different tile requires different grout. I am learning so much on this trip.

Then, at last, after six long weeks, we are on a flight back to Dingle. I sink into my seat, exhausted.

The first night back in Dingle I make cacio é pepe, a standby of cheese and pepper and butter that I turn to when jetlag renders thinking through a meal impossible. We think of it as comfort food.

“Would you like lamb or fish tomorrow night,” I ask Sara.

“Oh fish. I’ve been dreaming about pan-fried hake with that caper sauce you make. We’ll stop at David’s fish shop tomorrow.”

“And Jerry’s rack of lamb on Wednesday?”


The next day I ask, “Are you up for the short walk?”

“That’s about all I’m up for.”

We turn left out the gate with Lucy and walk through the abandoned village of Monrea. The roofless stone cabins are surrounded by blooming lilacs. We’re soon back home for a nap, still knackered from the flight.

The short walk is all we can manage the following day as well. We walk slowly, building our strength, and remarking about the red hedge roses that are starting to bloom.

By the third day I ask, “Will we walk down the lane?”

“We will,” Sara answers.

Lucy pulls on her lead as we turn right out the gate and walk down the grass-centered road. The forestry has all leafed out, hiding dark and mysterious paths through the trees. Foxgloves stand guard and fuchsia are just starting to blossom in the ditches. Soon the hedgerows will be walls of red fire beside the lane. Soft clouds of Queen Anne’s Lace float over it all. The palest of pink blossoms on the briars promise a bountiful blackberry harvest this Autumn.

We pass our neighbors’ fairy garden.

Dogs come from behind walls to greet us, asking where we and Lucy have been. Lots of sniffing ensues. Even the mean dog of the old sheep farmer offers a friendly half-hearted snarl and a grudging tail wag. The farmer himself gives us a wave as he sits on a kitchen chair outside his open door, soaking up the sun. We reach the cottage of the old woman at the end of the road. Her curlers are still in her hair. Her hydrangeas are a whirl of red, blue, pink, and white. Lilies and yellow roses line her stone wall.

That night we sit on the couch in our lounge, books in our hands, Lucy stretched between us. Beyond the forestry cows moo and sheep bleat. A tractor rolls down the lane. It’s quiet.

“Will we do the long walk tomorrow?”

“That would be nice,” Sara responds.

We go back to our books with contented sighs. A few moments pass.

“It’s good to be home,” Sara says.

“It is. It is indeed.”