Originally published in Ireland’s Own — 2019

Photo by Clarisse Meyer on  Unsplash

Margaret Murphy sat on the arm of the sofa looking out the sitting-room window. Through the brilliant white net curtains, she could see the odd leaf gently whirl its way to the ground, carried on a gentle October mid-morning breeze. September had been particularly warm this year and now, the second week in October, later than usual, autumn was starting to take hold. Margaret loved autumn; it was her favourite time of the year. She liked the process of getting ready for the winter. It was a hopeful time of year; she remembered fondly the preparations of the children going back to school, the excitement of new starts. Margaret smiled as she remembered the trips into town for new books, stationery, shoes, and, of course, the new school bag which each of her four children were allowed every two years.

As Margaret sat there in quiet contemplation, her daughter, the youngest and only girl, Maggie, came into the sitting room and padded barefoot across the floor to her mother. She placed a hand on Margaret’s shoulder and gave a gentle squeeze. Margaret looked up into her daughter’s face and smiled. Even now, three weeks after Maggie’s 32nd birthday, Margaret was still taken aback by how much Maggie’s eyes were like her father’s, Paddy Murphy. The man Margaret fell in love with the moment he smiled at her 54 years ago, her best friend and the kindest man Margaret had ever known. “Do you want another cuppa Mam?” Maggie asked, a touch of Londoner sneaking through her Wexford accent. Margaret patted Maggie’s hand, which still rested on her shoulder, and said, “No thanks love, I’m going to sweep around the front door and then go have a shower, I think.” Maggie knew better than to tell her mother that the front door no more needed sweeping than the kitchen floor had needed washing at 6am that morning. Margaret wanted the place to look well for her eldest child’s return home. Pat had gone to Australia to find himself when he took a gap year from college. Whether he found himself or not remained to be seen, he had found an Australian girl by the name of Sky, who Margaret always resented for taking her son away from her. Pat had only been home twice since then, once for the second eldest son’s wedding, Michael had married a nice local girl 10 years ago now nearly, they had two children, Zoe who was 8 and a right madam and Michael Jnr who was 6 and the image of his father at that age, floppy curly blonde hair and sparking eyes. The second time hadn’t been such a happy occasion.

As Margaret was putting her sweeping brush back in its place in the utility room, she heard a mobile phone ring somewhere in the kitchen or sitting room; she wasn’t sure where exactly. It wasn’t her own mobile phone; she knew that because her own mobile made a loud ringing sound, like the old telephones used to. She heard Maggie talking, but couldn’t hear what she was saying. As Margaret walked up the hall Maggie walked out of the sitting-room door and said, “That was Michael Mam, he said that they are leaving Dublin now.” Michael and the youngest boy, Kevin, had gone to Dublin to meet Pat. “I’ll go have a shower and get dressed so.” Margaret said and she started up the stairs with her daughter in tow. It wouldn’t take them long to get home and Margaret wanted to be looking her best and ready to welcome her son home. As Maggie headed for her room, which looked just as it had when she was a teenager, before she moved to London for college and made a life for herself there as a photographer, Margaret asked her daughter “Will you look around the sitting room for me love and make sure everything is right.” Maggie nodded to her mam and went into her room to look for her shoes.

Margaret had her shower, being careful not to wet her hair, which her neighbour’s daughter Lisa had blow-dried for her that morning before she went into her job in town as a colourist. Margaret wasn’t sure what a colourist was exactly, presumably someone who dyes hair, but sure she’d hardly just do that all day, surely, she did other things. Anyway, she did a nice job with Margaret’s hair. As she was getting out of her shower and wrapping a large, soft towel around herself, she remembered when Maggie was a baby, Maggie was born when Kevin was 10, Michael 12 and Pat 15, they all adored their baby sister and would sing Rod Stewart’s Maggie Mae song to her as Margaret would bathe the baby girl in her yellow plastic bath atop the kitchen table. Her four children, each one unique and special, each with their own struggles in life but luckily none that they weren’t able to get over. All four of them back at home with her now soon.

As Margaret tried to open the clasp of the necklace Pat had sent home to her a couple of Christmases ago, Maggie knocked on the door and stuck her head around it, “Michael just text me Mam, they’re coming through the village now.” Margaret held the uncooperative necklace out in front of her and Maggie came forward to help her mother. The necklace hung around Margaret’s neck and she ran her fingers over the pendant as she moved towards her bedroom door.

Photo by Anna Elizabeth on  Unsplash

As Margaret walked down the stairs, this time her daughter in front of her, she could hear the familiar crunching of tyres on the gravel driveway. She stood in the hall, Maggie standing between her and the front door, Maggie’s eyes fixed on her mother and Margaret’s eyes fixed on the door. There was the sound of several car doors being shut and the murmur of men’s deep voices from beyond the front door. As Maggie opened the door, Margaret could hear the shuffling of feet on the gravel, as her sons Michael and Kevin, along with four of their cousins, carried Pat toward his mother’s house. Margaret whispered, “Welcome home son.”

Photo by Matt on  Unsplash

Welcome Home Son was originally published in Writers’ Blokke on Medium, where people are continuing the conversation by highlighting and responding to this story.

by Teresa Heffernan 11 September 2021
A Mayo by any other name.Photo by Andrew "Donovan" Valdivia on UnsplashAs many of you fellow plant-based foodies will know, plant-based alternatives have had to be creative with naming products.For example, the supermarket chain Sainsbury in England was forced to not use the word “cheese” to describe their plant-based cheese, so they called it Gary instead of cheese. Read more about it here.I made a sauce for the restaurant which was a mayo alternative. Not wanting to call it mayo or mayonnaise, I named it Sligo.Why Sligo? I hear you folk not familiar with Irish geography ask. In Ireland, we have a county Mayo and a county Sligo. They are neighbours. So, my sauce was not Mayo, but it was close to Mayo, it was Sligo.Image provided free of charge from Irish Genealogy Toolkit.Look, I need to get my giggles from wherever possible!Anyway, the recipe is an easy to make one and has endless variation possibilities.Ingredients:120 ml (1/2 cup) Unsweetened soy milk.250 ml (1 cup) Rapeseed oil (or half and half with olive oil, if you prefer the taste)1 teaspoon Apple cider vinegar1 Tablespoon Lemon juice½ teaspoon Agave syrup½ teaspoon Dijon mustard¼ teaspoon SaltMethod:1. Blitz everything together until emulsified.If you want to make garlic mayo, substitute the salt for garlic salt and add a clove or two of crushed garlic. For even more depth, add roasted garlic.Replace the vinegar, lemon juice, agave and mustard with Sriracha sauce for a Sligo with a kick.Let me know your favourite flavour of Sligo.For more plant-based and gluten free recipes, check out TheCandiedHazelnut — MediumSligo Recipe was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 10 September 2021
How important are photos when publishing recipes?Photo by Suganth on UnsplashI have a publication on Medium named after a restaurant I once had (might even open in a new location again someday) called The Candied Hazelnut. I upload recipes I used to cook in the restaurant and more that I am working on now, to this publication.They are all tasty dishes (of course I would say that) and they all look so delicious when plated. Here’s the thing, dear reader. I can’t take decent photos for love nor money. While the gastronomy police have not caught up with me yet on this matter, it is something that nibbles at me (I know it should niggle at me, but it is a food related post).Not being able to take photos to a good enough standard bothered me so much that it stopped me from publishing recipes for a long time.Do you have an opinion on the matter?Would you be put-off by seeing generic photos of ingredients in a recipe post rather than a photo of the end product?I’d love to read what you think.Shepherd-less Pie Recipe. This was one of our most popular dishes… | by Teresa Heffernan | TheCandiedHazelnut | Sep, 2021 | MediumTo Snap or Not was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 9 September 2021
I had been traveling for over 24hrs. I should have booked a hotel in Paris for the 13 hour wait for the connecting flight. No, what I should have done was booked a flight for the following day, or even the one after that and spent a day or two in Paris. Gotten a good night’s sleep in a hotel there. I was weary of hotels at this stage, but one more night wouldn’t have hurt. At least I would have been in better form to deal with my current situation.
by Teresa Heffernan 9 September 2021
Seems like nothin’ ever comes to no good up on Choctaw Ridge. Me and little Lucy MacAllister was up there last week, Sam Jnr had told her of a good place to catch fireflies. Lucy wanted to catch more than her brother Billie Joe did. He was famous for the number of fireflies he could catch.
by Teresa Heffernan 8 September 2021
Photo by Marin Irene on UnsplashOf course, you can make your mashed potatoes whatever way you darn well want. This recipe is a favourite in my home and it’s a great way to get some additional nutrients into us.Ingredients:100 grams Raw cashew nuts, soaked. (You can either soak overnight or before you cook the potatoes, pour boiling water over the nuts and cover with clingfilm until you need them).2 kilos of a good floury potato. I use Wexford Queens when they are available.2 Tablespoons of Nutritional yeast4 Tablespoons of your favourite plant-based milk1 teaspoon of salt½ teaspoon of ground white pepperMethod:1. Boil the potatoes, remove skins from about half of them.2. Blend the nuts for a couple of seconds until a coarse paste forms3. Add the potatoes and nutritional yeast and blend well.4. Add the milk, salt and pepper to taste.Don’t want creamy mash? Then from method step 3. bash with a potato masher until the consistency you want.Creamy Mashed Potato Recipe was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 8 September 2021
This was one of our most popular dishes on our lunch menu in the restaurant. It was particularly popular with the more mature of our customers. I think that could be because the original Shepherd’s Pie was a regular as they were growing up and it is a comfort dish to many of us.
by Teresa Heffernan 7 September 2021
Photo by Zineb Sakhaoui on UnsplashJust like falafels, hummus can come to us in oh so many delightfully delicious flavours. I don’t do spicy, very well at all, this was an issue for me whilst working as a chef because I could not taste the spicy dishes I cooked and resorted to thrusting spoons laden with spicy delights at colleagues to try and trust their judgement. The thing with spicy is, like art, it really depends on the beholder.I love many curries, the smells of the spices mixing and the marrying of the flavours. I opt for sweet and mild curries. You, of course, are free to add whichever level of spice you like.Ingredients:250 grams Chickpeas, cooked, strained and rinsed (canned chickpeas is fine)2 Tablespoons Tahini1 Juice of whole lemon3 Tablespoons Olive oil2 to 3 teaspoons Curry powder1 to 2 Cloves of garlic, crushedSalt and pepper to tasteOlive oil and paprika to serveMethod:1. Blitz everything together.Best served at room temperature. Swirl groves into the hummus with the back of a spoon, drizzle with olive oil and sprinkle with paprika.You could take it a step further by using smoked garlic and smoked paprika for an additional level of flavour.Let me know what you added to the recipe to make it your own.Hummus with Curry Recipe was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 7 September 2021
Photo by Farhad Ibrahimzade on UnsplashI LOVE garlic. Anyone who has ever been within sniffing distance of me can confirm that. Apart from all the benefits garlic brings, not least that of keeping the vampires away. That there have been no sightings of vampires in my neighbourhood since I moved in is all the proof I need. Garlic is just so tasty!This sauce is quick and easy to put together. It can keep at least a couple of weeks more than happy in your fridge. You can make it in advance and use it on endless dishes. It is best served at room temperature. If you need to use it directly from the fridge, you can give it a quick stir to get it to a better consistency.Ingredients:60 grams Tahini1/2 A fresh lemon, juiced2 or 3 Cloves of fresh garlic, crushed1 teaspoons Maple syrup1 to 2 Tablespoons WaterMethod:Blitz everything together.Yep, it really is that easy!Photo by Suad Kamardeen on UnsplashThis sauce is great with falafels and drizzled over salad. Let me know your favourite dish to use it on and send me pics!Enjoy and stay safe.Garlic Tahini Sauce Recipe was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 6 September 2021
I lived a very unhealthy lifestyle for my mental health; it took me a long time to recognise that I was allowing others to be unkind to me and worse yet; I was being unkind to myself. We all have an internal voice and we all, to varying degrees, listen to what that internal voice tells us. We believe what that voice has to say, whether it’s telling us good things or bad things. After reading many self-help books and articles and watching countless videos about how to improve my mental health and self-confidence, I developed new habits that helped me to have a better dialogue with that internal voice and make better choices.