Last Thursday, I went to give a talk and a tasting with the staff of a famous restaurant in BlackLion, Co. Cavan… ( ok, if you must know, it was MacNean House), lovely people, beautiful place, amazing Cavan countryside on the way to Leitrim and Sligo, literately a stone throw with the Fermanagh border, Belcoo, or what the locals euphemistically call “The North”… You’ve got to love it! I enjoy doing these cheesy talks, but somehow I feel a certain anxiety and apprehension, I hide it well, I face it well but this leaves me in a paradoxical discomfort. To remedy this – at least for a while – I like to abandon myself, switch off and return to my first love, wildlife, nature, ornithology. The day before, superb sunshine out, I headed for Westmeath, Lough Derravaragh to be precise….
Before being catapulted into adult life, we were taught a couple of life saving skills. After lunch, wait at least two hours before you go swimming in the sea, never EVER drink white after red, it takes ten minutes to get a hardboiled egg from the boiling point, spaghettis are cooked when they stick to the wall, how to make a vinaigrette, and, what was going to separate the men from the boys, the sheep from the goats; how to make your own mayonnaise. In a region almost surrounded by water, it was only going to be a matter of time before a friend or a family member would ask nonchalantly while preparing the crab claws and meat: “You do the mayonnaise, yeah?” You knew then that the last task of your right of passage had come before you.