Wednesday, May 1, 2024

Editor's Corner

 


By Mary E. Adair

May-June 2024

"Try to be a rainbow in someone else's cloud."
-- Maya Angelou."


Life comes at us, meaning everyone, from all directions, and sometimes we, meaning some of us, may just wish we could duck and let it go by us. But, hey, isn't this what we were wishing for when we were children, i.e. teens? Didn't we long for the day that we could be our own boss, make our own decisions, face our own problems? Well, guess what? That time is now.


No, not saying it isn't worth it? Not wanting any drastic changes. Maybe, hmmm, fewer windy days? But, see (?) that isn't a decision we are allowed to make. We get to choose our items for the grocery list, or what to cook when. We can wear what we wish to as long as it is basically available, and clean--we want clean.


However intensely we desire it, we cannot control whose composition will arrive in time to be included in the nest issue. We always plan for an abundance of clever and vivacious writings and are often pleased to receive such essays, articles, columns, or poetry. Bless our authors. I'm mostly happy with what we receive. And sometimes we are treated to a new voice in our presence.


Just such a new author is included in this double issue. (Double because we will be on vacation in June, back in July.) Our new author is from Ireland, Anne Mulcahy, whose two poems are "The Jumble-sale Woman" and "The Devil's Game." Welcome, Anne Mulcahy!


Walt Perryman's three poems are "A Few Thoughts to Dwell On," "A Check-off List for Today," and "Good Morning Cyber Space Friends."  John I. Blair's three poems are encore presentations: "My Old Cat," Snake," and "Honeysuckle Nights."

 Bruce Clifford's three poems are "Point of View," "Above All Else," and "We Never Went Out for That Pizza." Bud Lemire's three poems are "Don't Hold A Grudge," "Lost Family Found," and "Don't Be So Paranoid."


Thomas F. O'Neill in "Introspective" admits to dearly missing his many years in China but is ready to set new goals. Marilyn Carnell's column "Sifoddling Along" found some lovely pics of our early settler's children's toys, and tells of her own favorite ones when she was a youngster. Judith Kroll's column "On Trek" features a new poem by Judith, "The Ocean." Pauline Evanosky's column "Woo Woo," tells us that pretending is a valued skill set, and why that's true. Ara Parisien plans to be back n July with her column "Author-Medium-Spiritual Teacher."

This month's "Cooking with Rod" column features three recipes by Melinda Cohenour, who is frequently a "guest" contributor. "Armchair Genealogy" by columnist Melinda Cohenour shares her history findings concerning her husband's lineage. This is the first column and the second on the Cohenours will be in the July issue. Mattie Lennon fills his column with a new book, the first of two promised, "Tomorrow with Bayonets" and shows the monument at Gortaglanna. He adds a link to an interview with Dan Keane and hopes it works for his readers.


Pencil Stubs Online co-founded by Mike Craner and your editor, is still going strong because of his original expertise. Again, I am expressing my gratitude to my talented friend and original webmaster Mike Craner. We place our confidence in him as we have in the past and shall continue doing so.

See you in July!


Click on author's byline for bio and list of other works published by Pencil Stubs Online.
This issue appears in the ezine at www.pencilstubs.com and also in the blog www.pencilstubs.net with the capability of adding comments at the latter.


Armchair Genealogy

 


By Melinda Cohenour

The Cohenour Line


      My husband is Rod Cohenour. He is descended from a long line of Cohenours with an intriguing past, many interesting characters, and so many stories! This is a new series, undertaken with the desire to capture his family history (which is now, of course, MY family history as well). This first installment will merely cover the bases: his direct ancestral lineage and the earliest known patriarch of that line.


The Name – in all its variations: (It has been said the Library of Congress recognizes at least 64 various spellings of the surname COHENOUR attached to the same genetic family line.)


      The family originally spelled the surname Gochenour according to my best research. In the Alsace-Lorraine region of France, “Goch” meant hill. “Gochen” referred to people who lived on the hill. “Gochenour” referred to people who formerly resided on the Hill but had removed to another location. Thus, per this version, Rod’s family became the Gochenour folks.


      Other meanings ascribed to the name Cohenour include this reference to one of the original variant surnames: Gochenauer.


      “Americanized spelling of Swiss German Gauchenauer, a habitational name from a place named Gauchenau, named with Alemannic gauch(e) 'cuckoo', 'fool' + au 'water meadow' (Middle High German ouwe). Similar surnames: Cochenour, Ridenour, Gochanour, Gochenaur, Gochnour, Cohenour.”


Given this meaning, it would appear the family may have been associated with the husbandry of water fowl (geese?) in a high meadow pond or lake. Interesting.


      With the extensive accepted spellings of this family’s surname, the meanings ascribed thereto must be equally as formidable. Here, for example are a few of the accepted spellings as listed by William A. Gouchenour, Jr. in the family newsletter “The Trail Seekers” he formerly published:


       Cnowers, Cocannouer, Cocanougher, Cocanour, Cocanower, Cochanauer, Cochenheim, Cochenauer, Cochenaur, Cochenour, Cochnauer, Coconer, Coeghnower, Coghanour, Coghenower, Coghrican, Cohener, Cohenhour, Cohenour, Cohnour, Cohonoor, Cokenouer, Cokenour, Coconaugher, Cokonougher, Connour, Conour, Couckenauer, Coughanour, Coughenour, Coukenhour, Gaachanuwer, Gaachenauers, Gachenauwer, Gachennouwer, Gachenower, Gachnauwer, Gachnouwer, Gachnower, Gacughenower, Gauchenauwer, Gauchnour, Gechnauer, Gocehnauer, Gochanauwer, Gochaneur, Gochanour, Gochenauer, Gochenaur, Gochenour, Gochenouwer, Gochnauer, Gochnour, Gockenaur, Gockenuer, Gogghnour, Gognour, Gognouwer, Gognower, Gouchenour, Goughenour, Goughnour, Kegechower, Kegenhower, Kerschner, Kochenauer, Kochenouer, Kochmour, Kochnouer, Kockemohr, Kockemoor, Kockenouer, Kocknower, Kognauwer, Kohenor, Kokanour, Konouar, Konour, and other variant spellings.


The Heritage – The earliest ancestor your author has been able to find was documented in a family history book compiled and written by Debra Kay Cohenour entitled, simply, “Cohenour History.” She indicates the earliest known ancestor was named Basthli Sebastian Gachnouwer or Gachenower:


      BASTHLI SEBASTIAN GACHNOUWER I was born on 20 Jan 1543 in Goch, Germany . He married ADELHEIT HEIDI HUBER before 1565. She was born in 1538. Basthli Sebastian: Basthli Sebastian Gachnouwer I was also known as Basthli Gachenower. Basthli Sebastian Gachnouwer I and Adelheit Heidi Huber had the following children: i. GEORGE GACHNOUWER . He married MARIA WEBBER in 1589. ii. ANNA GACHNOUWER was born on 1 Jul 1565 in Fischenthal, Zürich, Switzerland. Notes for Anna Gachnouwer: The Parish of Fischenthal is located in the southeast section of Canton Zürich. This Parish has kept a register where the births, marriages and deaths of many parishioners are listed. The record, as many ancient records, is not complete nor perfect. They are said to date back to 1546 although the earliest Gachnouwer record is the Baptism of Anna in 1565. iii. SEBASTIAN GACHNOUWER II. He married ELIZABETH PFENNIGER in 1586 in Fischenthal, Zürich, Switzerland.


The above-referenced George (Jorg) Gachnouwer (who wed Maria Webber) is said to have fathered eleven children; however, no complete record of those offspring has been found. The only documented child of that union was Jacob Gachnouwer, born 1600 in Zurich, Switzerland, where 28 May 1624 he wed Margaretha Peter, daughter of Jorg Peter and (wife) Barbara Meyer Peter. This marriage was a critical milestone in the history of the Cohenour family for her parents were among the very first converts to the Anabaptist faith in Switzerland back in 1522. Jacob converted to the Anabaptist faith thus sealing the fate of himself and, later, his descendants. The story as told by Debra Kay Cohenour reads as follows:


      Jacob Gachnouwer was born about 1600. Jacob is the first member of the family known to be converted to the Anabaptist-Mennonite Faith. He became engaged to Margaretha Peter on 07 May 1624 in Fischenthal, Zürich, Switzerland. This fact is known because on that day a great argument was noted in the Church records. Jacob and Margaretha wanted to be married but the Catholic Church required that they wait two weeks. The Catholic Church was the State Church. Apparently the Priest and Jacob had words. They married on 28 May 1624 in Zürich, Switzerland. Margaretha's family had been followers of Menno Simons since the beginning of the sect in 1522. In the years that followed, the Catholic Church records have many entries referring to Jacob as the "bad Anabaptist". Jacob would not allow his babies to be baptized. They were taken from him and baptized by the Priest with good Catholic sponsors from the community. Jacob was well aware of the penalties for his beliefs as many fellow believers had been hung, beheaded, drowned, or burned at the stake in Zürich. He was put into prison between December 1638 and July 1641 at Othenbach Convent Prison. His wife was exiled; his children became wards of the State, and his farm seized. His wife relocated to Alsace, France with the Anabaptist's Mission there. His eldest daughter, Elzbeth, had married a Catholic, Hans Kagi. They purchased the farm from the State and took in the three youngest Gachnouwer children. Other children were placed in Catholic families as apprentices. Upon his release in 1641, he was exiled. However, he returned to Zürich to gather his children and was captured. He was again imprisoned in 1644. The guards mistakenly released him after the Treaty of Westphalia was signed. They must have thought he was a Protestant. He moved what members of the family he could find to Ohnenheim, Bas-Rhin, Alsace, France in 1649.


      Thus, the Cohenour family immigrated to Alsace, France, seeking a safe and secure homeland in which to practice their faith. This haven, however, would soon become the Hellhole that nearly wiped out the entire line.


      From Wikipedia, we find: The Swiss Brethren are a branch of Anabaptism that started in Zürich, spread to nearby cities and towns, and then was exported to neighboring countries. Today's Swiss Mennonite Conference can be traced to the Swiss Brethren.
In 1525, Felix Manz, Conrad Grebel, George Blaurock and other radical evangelical reformers broke from Ulrich Zwingli and formed a new group because they felt reforms were not moving fast enough.
Rejection of infant baptism was a distinguishing belief of the Swiss Brethren. On the basis of Sola scriptura doctrine, the Swiss Brethren declared that since the Bible does not mention infant baptism, it should not be practiced by the church. This belief was subsequently rejected by Ulrich Zwingli. Consequently, there was a public dispute, in which the council affirmed Zwingli's position. This solidified the Swiss Brethren and resulted in their persecution by all other reformers as well as the Catholic Church.
Because of persecution by the authorities, many Swiss Brethren moved from Switzerland to neighboring countries. The Swiss Brethren became known as Mennonites after the division of 1693, a disagreement between groups led by Jacob Amman and Hans Reist. Many of the Mennonites in France, Southern Germany, the Netherlands and North America, as well as most Amish descend from the Swiss Brethren.


      The Cohenour History recites the following: “Heinrich Gachnauwer is the only known family member to survive the slaughter of Anabaptists in Alsace, France that occurred about 1670. He escaped to Heidelberg, Germany where his son, Joseph Gochenour, was born in 1677. Joseph married Frena Musselman in 1725. She passed away before 1732, perhaps the victim of war.”


      This is my husband’s line. The next chapter in this series will trace Joseph’s descendants as they make their way to America where they continued to adhere to their strong beliefs and dedicate themselves to the pursuit of freedom, honor, integrity, and family.


Click on author's byline for bio and list of other works published by Pencil Stubs Online.

Encore Column


Cooking with Rod

 

By Rod Cohenour

For years my sweet wife has had a special love for carnitas. We've tried to capture that special flavor and texture that make carnitas so delicious. This month she decided to really research and compare the many recipes from the traditional to those making use of all the new timesaving equipment.

After all that research, she opted to create her own take on the delicious, traditional Mexican meat - Michoacan Carnitas in celebration of Cinco de Mayo!! Try it, I think you'll like it!

~Bon appetit!

 

Ms CARNITAS, PICO de GALLO and BLACK BEAN SALSA
(and Variations)

INGREDIENTS:

Ms Carnitas (Pork Marinated, Braised, Roasted, and Broiled)

    * 5 pound Pork butt/shoulder roast
    * 1-2 large Bermuda (white, sweet) or Spanish (yellow and mild) onions, diced fine
    * 3-6 Garlic cloves, minced
    * 1 tsp. Chile powder
    * 1 bay leaf (remember to remove before final step, broiling of cubed meat)
    * 1 Chipotle in adobo sauce, minced. Use the sauce too.
    * 2 tsp. Ground cumin
    * 1 tsp. Ground black pepper
    * 1 tsp. Dried Oregano
    * 1 tsp. Smoky Paprika
    * 1/4 cup Lime juice
    * 2 cans Orange juice concentrate, thawed
    * 1 large Orange, peeled (retain the peel), membrane and any seeds removed, remove sections whole. Retain orange slices in tightly sealed Ziploc in fridge to be used as garnish, as part of your Black Beans Salsa or even in your mixed green salad with tomatoes, lettuce, cucumber and avocado
    * 1-3 Jalapeno peppers, minced fine, after removing membranes, stem, and all seeds (Can substitute Serrano or Ancho or Poblano Peppers, but flavor will be altered slightly with the Ancho or Poblano choices. They are more mild generally but possess strong recognizable flavors)
    * 1 cup Butter
    * 1 cup oil (corn oil, canola oil, sunflower oil, vegetable oil, avocado oil - negative is its low heat smoking tendency, positive its incredible flavor. I don't recommend Olive oil here simply because I personally do not like its flavor in Mexican food)
    * 1-2 cups from 1 liter Dr. Pepper
    * I bunch Cilantro, tough stems and any brown or damaged leaves removed. Reserving a few pretty leaf arrays, loosely chop the remaining stems and leaves


INSTRUCTIONS:

Rod and I have never tried to make traditional carnitas. Just kinda tried what seemed right but couldn't achieve that incredible taste. My favorite of all Mexican meats I believe including fajita meats. Maybe a tie with Puerco Adobada. (Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano. Or Al Pastor, spit roasted pork shaved off the larger piece on the spit, then embellished with a sauce of some type, more like barbecued pork.) So, I spent time doing what I do - I researched... and researched...and ...


Carnitas translates directly as "little meats" actually. The pork butt/shoulder is trimmed of heavy fat but the desirable option will be a well marbled roast. You want the marbled fat to sort of dissolve and add to the pan liquor which will be used to glaze the finished bite size chunks to caramelize.


Traditional carnitas require sauteing in Manteca (Mexican lard rendered from a fatty cut of pork) only available in specialty markets; but often I see my usual choice for chicken and other cuts, a combo of equal parts butter and oil like corn oil, canola oil, sunflower oil, vegetable oil, avocado oil (negative is its low heat smoking tendency, positive its incredible flavor). I don't recommend Olive oil here simply because I personally do not like its flavor in Mexican foods.

    1. To marinate overnight. Cut the pork butt into smaller chunks about 6" cubes to make more manageable and provide more meat surface.
    2. After trimming and large cubing of the pork shoulder for overnight marinating, the meat is added to a pan large enough to submerge the roast in the marinade. Again, traditionalists will encase it in a sheaf of kosher salt to break down fiber and begin tenderizing the meat. We, like so many, are restricted from heavy use of salt for health reasons.
    3. Cover with lime juice, one half the orange juice concentrate and the Dr. Pepper. If needed add more Orange juice and additional Dr. Pepper to cover.
    4. Prepare to slow roast:
    Remove the roast from marinating liquid but do not dispose of the marinade. Strain any bits out but we will use the marinade.
    5. Then brown the cubes slowly in the butter and oil. The pork butt's own marbling and soft fat cap will dissolve and provide the Manteca the traditionalists demand. Not too brown, as the carnitas require many stages of cooking and this is merely the first step toward those tender but crispy caramelized bites you crave.
    6. Once you're getting ready to start cooking, don't trim off the soft fat. The fat will keep the carnitas moist on the inside, flavors the meat and provides the “lard” that will render during the final cooking stage to give that desired crunchy exterior that good carnitas always have.
    7. Then remove the lightly browned cubes to: 1) a Slow Cooker or 2) an instant pot or 3) a large stew pot or 4) an oven proof roasting pan or 5) a stove top pan (remember, you have to spend more time watching if stove top). Spread the meat out to form one layer.
    8. Top the cubes with a melange consisting of the chopped onion, fresh minced garlic, all the spices, Chipotle and Adobo sauce, diced Chile peppers, the orange peel and the strained marinade plus the remaining orange juice, and Cilantro (retaining the best for garnish).
    9. Use a low oven heat of about 300° F to roast the pork for a couple of hours, letting juices permeate the meat and condense as well. Turn the cubes at least once during this process, checking to make sure sufficient liquid remains to cover and permit the meat to simmer in these tasty cooking liquids.
    10. When your pork is cooked through and still moist, remove the roasting pan from the oven.
    11. Now cut the 6" cubes carved from the original pork roast into smaller pieces to provide more surface for the pan liquor to affect. Each 6" cube should now be cut into thirds, each now about a 2-3" chunk. You'll use the pan liquor for a caramelizing glaze as you finish the truly now "little meats" under the broiler. Just let the cubes brown nicely and get a bit crisp (but not dry) around the edges. Turn over, glaze, broil the other side.
    12. You'll use the remaining pan liquor to make a thickened syrupy sauce to drizzle over the carnitas before serving. Simply pour up the liquids, again straining out other bits. Add pan liquor to a sauce pan. These ingredients give the Carnitas that luscious golden brown color, impart all the blend of flavor, and help to tenderize the meat.


Carnitas are versatile. Ready now to use as an ingredient in tacos, enchiladas, burritos, or a layered casserole, but our choice is to make the Carnitas the star of the show.


Serve as a sauced meat with sides of salad, corn, and iced tea or lemonade. Make sure the following embellishments are available for your dinner guests:

    * Ms Fresh Pico de Gallo (recipe follows)
    * Ms Black Bean Salsa and Variations (recipe follows)
    * Warmed flour tortillas
    * Fresh creamery butter
    * Shredded cheese (cheddar, pepper jack, Monterey Jack, cotija)
    * Crisp Bell Pepper strips, celery sticks, green onions
    * Crisp cabbage wedges
    * Radishes, whole or sliced, but icy cold
    * Extra cilantro
    * Sour cream
    * Chipotle or other hot sauce
    * Guacamole
    * Jicama chilled, with lime and lemon slices near
Ms Fresh Pico de Gallo

My Pico de Gallo recipe is simple:

    1 large bell pepper,  membrane n seeds removed, chopped fine
    I firm large tomato diced fine 
    I large Bermuda or Vidalia onion (big white, or sweet) diced fine
    1 - 2 fresh jalapenos, stem, membrane and most seeds removed (control heat by two things, posted heat for the pepper ??? that depends on where it was grown and the weather while growing AND how much membrane and seeds you choose to leave in. I don't like eating the seeds not because of the heat)
    Minced garlic  or garlic powder (gently! Don't over power the fresh flavor)
    Tiny dash ground black pepper

Toss together, taste and adjust seasoning if necessary. Refrigerate in covered container at least a few hours to let the flavors blend.

I often use fresh veggies but have also chopped up grilled or roasted. A different flavor sensation.


Ms Black Bean Salsa (and Variations)

    1 can black beans, drained and rinsed
    1 can drained, NOT rinsed whole kernel ?? corn
    1/2 cup Pico de Gallo (recipe given above)
    Chopped fresh Cilantro for a bright taste. Don't overdo. Save some pretty leaves for Garnish
    Add a good squeeze of lime juice
    Toss with fresh chopped avocado (use a couple slices with Cilantro for garnish)
    Can add citrus fruit like orange  sections, a big squeeze of lemon  juice, pineapple  tidbits and a Tablespoon of its juice.
    Or  mango or  peach or watermelon  diced fine.
    Try to keep fruits and veggies cut about the same size as a bean.

Cover and refrigerate for a couple hours before serving with hot buttered flour tortillas or corn tostados or add a few tablespoons atop your meat (pork carnitas, flank steak, enchiladas, burritos, whatever)


TIPS:

    1. Can always substitute Serrano, Ancho, or Poblano Peppers for the Jalapenos. The taste will be different, the degree of heat may change but it's your dish when made in your kitchen.
    2. Carnitas leftovers (who ever has leftover Carnitas?) can be refrigerated for up to five days in a tightly covered jar, add some of the pot liquor or water, even chicken broth sprinkled over all to retain moisture. Carnitas can dry out rather easily. They can even be frozen but we do not recommend that as they tend to dry out
    3. Our grandsons, especially Cole, adore Carnitas for breakfast. Eggs your way, warm buttered flour tortillas, fresh juice, melon slices or fruit cup are perfect additions.
    4. Make sure to set your table with a full array of items that enhance the Carnitas. See our suggestions above


Enjoy!


Click on the author's byline for bio and list of other works published by Pencil Stubs Online.
This issue appears in the ezine at www.pencilstubs.com and also in the blog www.pencilstubs.net with the capability of adding comments at the latter.


Woo Woo

 


By Pauline Evanosky

Pretend Is Not Something You Grow Out Of

Pretending is a valuable learning tool for pretty much anything you do. So is daydreaming, but pretend is what I want to talk about now.


When I became a psychic channel, I didn’t have anybody at the time who I could meet with for coffee to ask how they felt about being a channel. I did learn from books, but books are like your Sunday best clothes—your go-to-meeting clothes, as some people call them—the good stuff. When I was a girl, that included a hat for my mother and a small chapel veil for the girls.


Presumably, most of the how-to books you read about anything, including psychic channels, don’t discuss everything involved. They just don’t.


This is not to infer that all the instructors out there for books, YouTube videos, or scholarly texts are bad. Not at all. They can only cover what they’ve learned. But I seldom come across anybody who recommends pretending as a method of learning something.


The books did not indicate to my satisfaction how it would feel to fly on the astral; they just said that you could fly places in your imagination. There are some things you just need to experience to know for certain what people are talking about.


So, here is a pretend exercise you can use to learn to fly on the astral. Pretend to walk down your hallway with your eyes closed. I’m not kidding. Slowly, please. You don’t want to fall down the stairs or mash your toes against something that would only startle you and ruin the exercise. I can tell you from experience that’s what happens.


The easiest way I did it was to lie down in my bed. You could also try it in an easy chair if you tend to fall asleep for a nap while lying down. Anyway, lie on your bed and, without moving, with your eyes closed, imagine in your head, pretend, that you are now sitting up and have put your feet on the floor beside your bed.


This is all pretend, okay? These are tiny steps. It’s like learning how to swim. You just take baby steps and one day you can absolutely do 15 laps in the pool without difficulty.


If you wear glasses, find those and put them on. All the while pretending in your head. Put some slippers on if you normally wear them. If you keep a robe lying at the end of your bed, get up, walk around to where it is, and put it on.


In reality, you have not shifted one inch from your bed. You are just walking yourself through the steps of sitting up, putting on your glasses and your slippers, and getting your robe on. Pretend, right?


In your pretend mind, walk to your bedroom door. You can put your hands out to steady yourself on the door jamb if you want to. Now, walk down the hallway. You can touch the wall along the way if you want to. The idea is to get to the front door of your house or apartment.


Now, open the door. It doesn’t matter if it is night or during the day.


Ideally, you would stand at your front door and look out. You would see what you usually see: the trees out front, the grass, toys if the kids in your house have not put them away, or perhaps a chalk drawing on the sidewalk somebody made. Look up.


And fly. Think of how easily a bird goes from sitting on a branch to the point where it is flying across the yard. Think of how you swim and how you launch yourself from the side of the pool into the water to swim or drift in the water. Same idea.


You fly because you know how to fly in this pretend place of yours.


In my astral travels, I never stayed on the front porch for long. I always went right up into the air, where I was steady and did not falter. Although I can’t rollerskate, I am okay with flying. Think of Peter Pan and Tinker Bell as they flew together to Never Never Land.


I discovered that I was comfortable flying around my house at night. The street lights were on, and I could see the roads. I could see nearby stores and the neighbors. I saw landmarks, and I was generally about twenty feet off the ground.


One time, I told my sister what I was doing and asked her if it was okay to visit her at home. We live about 900 miles apart, which is 14 ½ hours by car. Neither of us knew if it would work, but somehow, I didn’t want to scare her if she could tell I was there.


Night fell and I tried. The thing is, as soon as the thought was in my head to go to see her once I was airborne above my house, I was there. There was no in-between. It was the fastest I had ever gone anywhere in my life. I found myself crouching down next to one of her kitchen cabinets. I could hear her and her husband in the living room. They were watching television and talking. But I remained crouching because I didn’t want to frighten her husband. My sister and I had discussed the possibility of me visiting via astral travel. What I did not know was whether she had told my brother-in-law. In that second, I was back in bed.


I haven’t done any astral flying since then, though it would be lovely to visit one of my childhood homes, the one in Norway. I don’t know if the lilac grove is still there, and I know the apple orchard is gone to make room for a nice swimming pool. All that is courtesy of Google Maps, but wouldn’t it be nice just to see the place again? It was a nice house.


The idea, though, is that you can go anywhere. You can go to the Swiss Alps. You could go see the fjords in Norway. You could go see the beaches on the French Riveria. You could see the Redwoods in Yosemite. You could go see the Alamo.


Pretending gets you going. Dreams keep it moving along.


If you are interested in more information, please visit me on my website, TalkingToSpirit.com


Thanks for reading.


Pauline Evanosky
pmevanosky@gmail.com


Click on the author's byline for bio and list of other works published by Pencil Stubs Online.
This issue appears in the ezine at www.pencilstubs.com and also in the blog www.pencilstubs.net with the capability of adding comments at the latter.


Irish Eyes

 


By Mattie Lennon

"Tomorrow with Bayonets" and Gortaglanna

If there is such a thing as a definitive account of the Irish Civil War it is "Tomorrow with Bayonets", By Derek Molyneux and Darren Kelly. It is the first of two books dealing with the Civil War in Dublin. From page one it imparts details which earlier historians have missed or chose not to use. How often will you read about the day in 1922 when the National Army fought side-by-side on the Donegal border against the might of far superior numbers of British forces?


How Emmet Dalton, “’gave birth to the first Irish flying unit” makes interesting reading. During Treaty negotiations he procured a Martinsyde biplane to get Collins back to Dublin in a hurry if talks broke down. Lloyd George’s opinion of DeValera to dreadful bloodshed it’s all there.


There is a blow-by-blow account of Todd Andrews seriously perturbed by the shortage of tobacco crawling through a tunnel three feet wide and two feet high, when escaping from the Curragh. Andrews considered the tunnel very tight and it struck me that his grandson Ryan Tubridy would have no trouble crawling through such a space! We learn that during the summer of 1922 three full-time technicians were engaged to make incendiary bombs. This project was overseen by two names familiar to GAA fans, 44 year-old Sam Maguire and his close associate Liam McCarthy.


After the pope wrote to King George V to congratulate him on the beginning of negotiations the King replied and expressed hope that the talks, “ May initiate a new era of peace and happiness for my people.” De Valera lost no time in sending a telegram to the pope, also thanking him and refuting any misleading allegiance King George’s telegram might have inferred, particularly with the words, “my people.”


After much deliberation the Anglo-Irish Treaty was approved in University College Dublin at Earlsfort Terrace on the sixth of December 1921. There was much jubilation outside the college. Inside the atmosphere was more subdued until DeValera disrupted the stillness with an unexpected announcement. He said that it would be his duty now to resign as chief executive, declaring that the Republic could only be disestablished by the Irish People and until that happened said the Republic would continue as the supreme sovereign body in the nation. Michael Collins said that he would continue to do his best for Ireland and for his president. Ireland’s war with England was officially over but there lay times ahead which would have brother fighting against brother. A dark time in our history causing wounds which wouldn’t even begin to heal for generations.


Things changed though during that terrible and bloody war. Who could have predicted that Winston Churchill would write to Collins with the words, “If I refrain from congratulating you it is only because I do not wish to embarrass you. The archives of the Four Courts may be scattered but the title—deeds of Ireland are safe.”


There are 50 notable black and white photos, 47 of which are from the Mercier Archive.



"Tomorrow with Bayonets" is published by Mercier Press. It is priced at €19.99. A small price to pay for this work by two brilliant historians who left no stone unturned in their research.


IT HAPPENED IN MAY


Before the Civil War and prior to the Truce an atrocity took place in County Kerry which has been recorded in song and story. On 12 May 1921, a troop of Black and Tans were travelling out from Listowel towards Athea when they arrested four young unarmed men in Gortaglanna. Prior to this the barracks in Listowel had been burnt out and in retaliation the troops decided to execute the young men. The first to be shot was Jerry Lyons. When this happened, Cornelius Dee decided, as he was going to be shot anyway, to make a run for it. He ran, and almost immediately took a bullet in the thigh but managed to keep going. He ran for about three miles. He was never recaptured but remained in hiding until the truce


In 2021 I interviewed historian, the late, Dan Keane who told me the story of the song "The Valley of Knockanure" which was written about the shootings. I’m attaching an audio clip of that interview.


Interview with Dan Keane.wav Interview with Dan Keane


See you in July..


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