We’ve never had such a prolonged cold spell since I’ve lived in Kilnaleck, and I’ve never seen Corglass lake frozen like this before. Fritz Rennix says he rode a motorbike across it in 1965. Here’s intrepid explorers Craig Lovett, Donal Harten, Damien Lynch and Paul Lynch at least 50 meters from the shore this morning. There’s about 10″ of ice and it seems very solid, people have been out on it on motorbikes, quads, even a Mitsubishi Pajero!
More photos here
The country’s covered in these sloes right now. They’re the fruit of the blackthorn tree so every hedge should have some. Don’t attempt to eat them. They’re bitter and horrible. They’re a member of the plum family. You can make jam, or better still SLOE GIN with them. Paul picked these on the bog line near Finea about two weeks ago and the gin should be ready for Christmas. Isn’t it a beautiful colour?
I know, I know, it’s in a Powers bottle but it was handy
I can now take photos for gun licences, driving licences, giraffe licences, safe passes, passports etc. Only €7 for two or €10 for four. Ready in 5 minutes and guaranteed to conform to the new E-Passport standards. These people look like convicts but the camera doesn’t lie. They look like that in real life too…especially Anne Galligan. Dont tell her I said that.
These floating coffins are in Kill graveyard, a mile or so west of Kilnaleck. They are a mother and daughter. The mother was married to an O’Reilly from Baltrasna, but the O’Reilly family wouldn’t allow her burial in the O’Reilly plot. There is a spring well under the vault which causes it to flood. For loads more about Kill graveyard, check out this project done by kids from Kilnaleck National School in 2005 including instructions for using it’s famous healing clay which it is said can cure pretty much anything.
We regularly have karaoke in the bar, but Ive never seen a karaoke couple who know their stuff, get people involved, are talented themselves, and above all, appear to enjoy themselves and get involved with the various nutters around the bar ( and I’m not excluding myself in that description! ) like these guys! They’re also ably abetted by “Sausages”.
I made this Rhubarb Vodka in May so it’s ready for tasting now. You need a 700ml bottle of vodka, 3 stalks of nice red rhubarb, half a pound (250g, quarter of a bag) of sugar, and an empty litre sized bottle to put it in. Wash and cut the rhubarb into about one-inch pieces, add everything into the empty bottle and leave for eight weeks, turning it every week or so to make sure the sugar is dissolving properly. When it’s ready it’ll be a nice golden colour; strain it through a coffee filter. It’s absolutely LOVELY. There’s probably some stupid law against selling it but if you’re in, ask me and I’ll give you a drop for free! (while stocks last, terms and conditions apply you know yourself)
