Dear Irish by Ancestry members, this issue of RELATED ☘️ is dedicated to everyone who works hard to feed their families, from those who punch the clock to cover the grocery bill, to the ones who worry about nutrition and health, those who toil over the stove and oven day after day, and especially all those who know the special joy of bringing love to a table on a platter. We appreciate you. These blessings are bigger than most of us realize, though our ancestors would be astounded at our abundance.
Feasts in the Hennessy line of my family were a wonder. I do not know to this day how my grandmother fed everyone, but no one was ever left wanting. Mountains of mashed potatoes made it to the table as we paraded from the kitchen to the white-cloth dining table. One by one, she handed us bowls of squash, baskets of rolls, green beans and carrots. It all glistened in the candlelight before we decimated the scene.
There would be up to 30 people served at the table on a holiday. She was a butcher’s daughter, so the centerpiece was always a big turkey or roast—sometimes more than one. She learned from her father what cuts to use and how to make them tender and so satisfying. But her greatest gift to the meal was gravy.
Eleanor made the most silken roast gravy with pan drippings, butter, and flour. It was always the perfect color and just the right consistency. Simple, yes, but it made magic of everything it touched. It’s a rite of passage in our family, to learn how to make Gram’s gravy. This year, it is my son’s turn to learn; my daughter did the same the year she turned 11. It’s something that gets passed down, to stir patiently until all the lumps are gone before you add more steaming-hot liquid. It takes time and effort, but it’s always worth it.
We gather in the next few months with family if we are lucky, and give thanks. I have so much to be thankful for—my husband’s continuing health after last year’s cancer journey; my mother’s strength and resilience as she ages; my children’s ever-expanding adventures as they grow. I stand at the stove and guide the whisk, happy to be able to nourish my loved ones.
In this issue, you will find:
☘️Tips from genealogist Karlee Twiner about how to use parish records to identify ancestors from the early 1800s
☘️ Highlights from destination expert Jonathan Beaumont on how Irish food differs from other places, and what you really shouldn’t miss if you’re a foodie on travels
☘️An interview with language teacher and culture icon Mollie Guidera (@IrishWithMollie), along with a review of her instant bestseller, The Gaeilga Guide, plus a special invitation to join our new book club, BRIGID’S LIBRARY
☘️ The winning entries in this month’s Flash Memoir Contest plus a special gift for you!
☘️ A chat with Boston College kicker Andy Quinn, the phenom out of Galway who has stolen Boston’s heart. (Notre Dame vs. BC kicks off today, Nov. 1 at 3:30 pm Boston-time, so tune in!)
☘️ An early-season guide to Irish gifts, to get you in the spirit before it’s too late for shipping!
AND MORE! This magazine is for you, so be sure to let us know what you like and what you’d like to read more of. SHARE! That will help us the most, as it’s what you always do on Irish by Ancestry, how you’ve grown this tremendous community we enjoy. If you’re new to the group, consider yourself most welcome.
I wish you all the love you can hold around your table, this month and beyond. As you gather, try to share some of the stories of those who came before you as best you can remember. The best thing we can do is hand down the good we were given, the good times, the memories, the stories. They live forever, if we help them along.
Thank you for being here, and all the best to you and your families
Slán, your admin, Shelagh
RELATED ☘️ 