Entries tagged with “american in ireland”.
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Fri 21 May 2010
The next generation: boys around town
I hopped into a taxi in town the other day, and in the back seat was a gigantic bouquet of long-stemmed roses.
“Aw, you shouldn’t have!” I proclaimed. The driver laughed and told me that the flowers were for his wife. He’d been “a bad boy” the evening before and said his wife would certainly forgive him after being presented with such a bouquet. Though he didn’t specify exactly what he did, he mentioned something about a lads’ night out and that he’d been in trouble before. “But if I know my wife, these will do the trick!” he said, with complete confidence.
I notice this dynamic – the misbehaving lad and the nagging wife/girlfriend – is a very common one here in small-town Ireland. In any given group of lads at any given pub, there will be talk of the girlfriend or wife who will inevitably be upset with the boyfriend or husband who is a) drinking too much; b) flirting too much with other women; c) staying out too late; or d) all of the above. If one of the lads gets a text or phone call from his partner, the rest of the group will uproariously pressure him to ignore the call. If he actually takes the call, he will be chastised for the rest of the evening and worse, the girlfriend or wife who is calling will be branded as a nag.
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Mon 19 Apr 2010
Posted by Clare under Good Aetin', Healthy Food, Main Course, Moving to Ireland, Recipes
Comments Off on Good Aetin’: A Veggie Dish to Love
I was recently chatting with a girl who works at a Chinese takeaway near my house, and she told me that most Irish who order from her restaurant request “no veg.” For example, they’d order a Kung Po Chicken, “no veg,” which means all they want is chicken, peanuts and sauce. Another interesting observation is that many prefer to get it with chips (French fries) – a common side dish offered by nearly all the Chinese restaurants around here – rather than with white rice. It should also be noted that one can also get onion rings, sausages or chicken nuggets on the side. These are all items you’d find on the menu of a Chinese restaurant in Drogheda and all are wildly popular.
Some Irish cite the over boiled turnips, waterlogged carrots and mushy peas cooked by their mums for their dislike of veg. The memories of such unappetizing dishes as Sopping Broccoli Surprise has been to painful to overcome, but the real victims here are the vegetables. Flagrantly tossed aside in favor of deep-fried starches and processed carbohydrates, the gorgeous mushrooms, onions and bell peppers of Ireland face slow deteoriation and even death on supermarket shelves. So in the interest of vegetables, I’d like to share my recipe for Vegetarian Stuffed Mushrooms, which are savory and delicious and gives vegetables the recognition they deserve. Go on, give vegetables a chance!
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Thu 15 Apr 2010
When Mark Twain said, “The coldest winter I ever spent was a summer in San Francisco,” he’d obviously never been to Ireland. From what my friends tell me, the last three summers here have been unbearably wet and cold, with weeks of downpours and cloudy skies keeping any semblance of sun from making an appearance.
That is the reason why they all predict we will have a fabulous summer this year (“Ah sure after dem last few summers, we’ll have a great one – we deserve it!”). Of course this makes no logical sense at all; good weather isn’t earned. This type of wishful thinking is just a way to cope with the weather in Ireland, which can be flat-out schizophrenic at times. In a 24-hour period, you can experience lashing rain, sun, gusting winds, hail and cloudless skies. The sheer volatility of the climate here makes it impossible to plan anything outdoors in advance, and often wrecks havoc on such important events as weddings and funerals.
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Mon 12 Apr 2010
Mr. Lepruchaun says: “Open yer ears!”
I’m finding that it’s not always good practice to pretend I understand what someone is saying even when I do not. It’s just that I feel like an idiot when I have to ask someone to repeat themselves again and again because I can’t make sense of their Irish accent. Sometimes it’s just easier to nod my head and act like I know what the person is talking about.
Case in point: Recently I was at the pub with a group of friends. One guy at the table told a sexual joke (half of which I couldn’t even hear). A few minutes later, my friend turned to me and asked me a question. To me, it sounded like this:
“[blah blah blah blah blah blah] hung?”
The only word I understood from his whole sentence was “hung,” which was clearly a reference to the other guy’s tasteless joke, so I just made a face at him and ignored his question. He pressed on.
“[blah blah blah blah blah blah] hung?”
Now he was just being cheeky, I thought. “F*ck off!” I said, laughing. He looked at me, confused. This time he leaned over and spoke louder.
“DID YOU GET YOUR TOWEL RACKS HUNG?”
I realized then he was referring to some bathroom towel racks I had purchased the previous week. He’d driven me to the hardware store in search of them, hence his interest.
“Oh, uh…no,” I responded, red-faced.
Lesson learned: It’s better to ask than to assume, and it’s not always easy being an American in Ireland!
Sun 11 Apr 2010
Dislike: Lack of variety on television…
It’s been a little over one month since my arrival to Drogheda and I’m starting to settle and adjust to my new environment. Things that I thought I’d never get used to, like driving on the left side of the road from the right side of the car, is now second nature. I use my laser card for nearly all my purchases, drink tea about 3-5 times a day and have become quite adept at hanging an entire load of laundry on one clothes horse.
…sigh.
There are some things, however, that I still have a hard time with. And while I realize the following may make me sound a bit like an entitled, spoiled American, I’m just being honest. So, without any further ado, here are some things that drive me pretty nuts:
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Thu 8 Apr 2010
Patrick and me surrounded by bread; scenes from McCloskey’s main bakery
One of the benefits about living in a small town is that it doesn’t take long to find out where or who has the best of the best. For fish, I’ve heard it’s Kirwan’s Fish Cart; for meat, rumor is that Eamonn James Sampson on Peter Street has the best cuts. And for baked goods, most specifically Irish brown bread, I can personally say that it’s McCloskey’s Bakery.
Good brown bread, according to my Irish friends, should be substantial in texture, moist and a bit crumbly on the inside. Though it’s made with whole wheat flour, it’s nothing like the regular wheat sandwich/toast bread I was used to back in the U.S. This is a yeast-free bread that’s dense and nutty, made in a process similar to Irish soda bread. McCloskey’s signature “Cottage Brown” bread, with its perfect crumb and hearty wheat flavor, is truly the perfect brown bread and has become a staple in my pantry.
So I was thrilled when Patrick McCloskey, Master Baker and Managing Director of the company, invited me for a tour of his main bakery in Drogheda. Patrick and his immediate family are third generation in the bakery, which has become a local institution over the years. The family runs a bakery plant in Drogheda, a McCloskey’s Bakery shop in town plus the Moorland Café, which sells a range of fresh-baked pastries and breads along with a variety of sandwiches, salads and other savory dishes. The name has become synonymous with fantastic baked goods here. Just one taste of any of their products and it’s easy to understand how this family has gained such a positive reputation.
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Tue 6 Apr 2010
Perhaps the only beverage the Irish drink more often than beer is hot tea. Whether it’s breakfast, lunch, dinner or a snack break, there will certainly be a teapot filled with the caffeinated elixir nearby.
It’s also what you offer to anyone and everyone when they visit. I think I’ve heard the question, “Would you like a cup of tea?” about a half-million times since I arrived here a month ago. The time of day doesn’t matter; you always ask if your visitors want tea. I’ve also noticed that everyone here has a cabinet (called a “press” here) with dedicated space for a variety of biscuits and cakes that go with tea, and that a good host will typically bring out a plate of sweets for guests. Back home in Los Angeles, I hardly ever kept cookies or cakes in the house, but here I always make sure I have at least two kinds of GOOD biscuits on hand. I suspect there is a hierarchy of biscuits and that if I serve the store-brand kind that’s always on sale, this would be considered a big faux pas. Of course being new here, I have little clue as to what makes a good biscuit so I find myself loitering in front of the cookie aisle at Tesco desperately trying to pick ones that won’t disappoint my friends. My tactic has been to go for the one with the prettiest box, and it hasn’t failed me yet.
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Sat 3 Apr 2010
Your little bed!
Welcome to the world, Little Shamrock (I don’t know your name yet, sorry!). I was just thinking today that we are both new to this place that is now your home. I guess the only major difference is that you’ve been here for about an hour, and I’ve been here a month today. So, let me just say from experience that you are a very lucky little baby to be born Irish in Ireland, because – as I have witnessed myself – you lot are quite special.
I wonder what kind of little Irish boy you will grow into; right now you are just a newborn and it’s overwhelming to think of all the different ways you’ll grow and change over the years. Will your hair be blonde, like your mother’s? Or dark brown like your daddy’s? Maybe you’ll develop a love of cars, just like your daddy (though I’m not sure how much more car stuff your mom can handle!), or perhaps you’ll cultivate a taste for sweets like your mammy. You’ll probably earn a nickname or two over the next several years…your mom used to call everyone “Chicken” as a term of endearment, and I’m willing to bet she’ll be calling you all sorts of cute names. She’s really sweet and motherly like that.
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Thu 1 Apr 2010
A typical Saturday night
There’s a reason why the Irish are known for drinking, and it’s because they do, in fact, LOVE to drink alcohol. To say they work hard at earning this world renowned reputation would be the understatement of a lifetime.
Back in Los Angeles, it was typical for my friends and me to go to a bar, have a couple of drinks, and then call it a night. Sure, we would go a bit nuts occasionally, perhaps once every couple of weeks (more during the holiday season). But because in LA you have to drive everywhere, or pay a ridiculous sum for a taxi, we’d often keep it relatively quiet.
Here, drinking is a commitment and one that is taken very seriously. Most of my friends do not just go out for a few drinks, they go all out. When planning an outing, a typical conversation goes like this:
Me: “So who’s all going?”
Friend: “Well, me and Aoife, who’s drinking cos she’s off work tomorrow. Earnan and Bushman have a match tomorrow so they won’t come. Roisin’s off the drink for Lent. Sinead can drive. I think I’ll be drinking as well since I can have a lie-in tomorrow.”
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Tue 30 Mar 2010
Fresh salmon the way it should be served!
Here’s a recap of a conversation I had last night with one of my Irish friends last night:
Me: “I’m going to have a dinner party soon…what should I make?”
Friend: “Don’t make fish. I don’t like it.”
Me: “But you eat fish and chips, right?”
Friend: “Yes, but it’s fried. I don’t like fish unless it’s fried.”
Me: “Have you ever tried it not fried?”
Friend: “No, because I don’t like it.”
After a few more back-and-forths, it was determined that my friend has never eaten fish in any other form but fried, yet is adamant that he hates it. How does he know he doesn’t like something he’s never tried?
Strangely enough, we live in a fishing town and there is a wide selection of fresh, beautiful fish available at every grocery store in town. There are also several fishmongers who sell seafood that’s literally been caught that day. But from what I’ve observed so far, most people I know here not only prefer the fried variety, they actually like fish that’s had the shit cooked out of it – the complete opposite of what any fishmonger would recommend in regards to preparing fish.
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