Very interesting posting from Ray about what the Irish in Ireland actually eat on St Patrick's Day. So, I was wondering, since we do have some of you in our group -- what will you be eating for the meal of the day? Blessings to all! Kerry

(My brother just sent this to me . . .) Two women are sitting next to each other at a bar. One looks at the other and says,"I can't help but think from listening to you that you're from Ireland .." The other woman responds proudly, 'Yes, I sure am!' The first one says, 'So am I! And where about in Ireland are ya from?" The other woman answers, 'I'm from St. John's , I am.' The first one responds, 'So, am I!! And what street did you live on?' The other woman says, 'A lovely little area it was in the west end. I lived on Warbury Street in the old central part of town.' The first one says, 'Faith and it's a small world! So did I! So did I! And what school did ya go to?' The other woman answers, 'Well now, I went to Holy Heart of Mary, of course.' The first one gets really excited and says, 'And so did I! Tell me,what year did you graduate?' The other woman answers, 'Well, now, let's see. I graduated in 1964.' The first woman exclaims, 'The Good Lord must be smiling down upon us! I can hardly believe our good luck at winding up in the same pub tonight. Can you believe it, I graduated from Holy Heart of Mary in 1964 me self." About this time, Michael walks into the bar, sits down and orders a beer.. Brian, the bartender, walks over to Michael, shaking his head and mutters, 'It's going to be a long night tonight.' Michael asks, ' Why do you say that, Brian?' Brian answers, 'The Murphy twins are drinking again.'

I've just rejoined the list after a few years hiatus. I am so sorry to hear of Jack's passing. I so enjoyed his posts and chatting with him. When did he go? Margaret

Here's something I always wondered. How did corned beef get to be Irish? I can certainly see the cabbage bit. And we all have heard about the famine diet of praties and buttermilk (which dietitians say is a remarkly wholesome, if monotonous, diet. Anyhow, herei s what Google has to say about it. Happy St. Patrick's Day, Listers Ray Who's not real fond of corned beef, and especially not of cabbage, but he had some last Saturday. =============== http://www.europeancuisines.com/Why-We-Have-No-Corned-Beef-Recipes Ireland: Why We Have No Corned Beef & Cabbage Recipes (Looking for Irish dishes, both traditional and modern? Check our St. Patrick's Day Irish Recipe Festivals from 2007, 2008, and 2009.) http://www.europeancuisines.com/Seventeen-Saint-Patricks-Day-Recipes-March-1 7 http://www.europeancuisines.com/Ireland-Irish-Saint-St-Patricks-Day-Festival -Of-Traditional-Authentic-Recipes http://www.europeancuisines.com/Ireland-2009-Saint-Patricks-Day-Festival-Of- Traditional-Authentic-Irish-Recipes-Begins (Trying to discover what modern Irish people eat? Click here to find out!) http://www.europeancuisines.com/node/57 Ask someone -- especially a North American -- who hasn't lived or visited here about what Irish food is like, and nine times out of ten, as they grope for answers, they'll mention corned beef and cabbage. However, investigation shows that, while people here do sometimes eat corned beef and cabbage, they don't eat it all that much. Hardly any of them eat it for St. Patrick's Day. And it's absolutely not the Irish national dish. The first corned beef: food fit for kings Some people ask, "Is corned beef really an Irish dish?" It is. Whatever might have been going on elsewhere in Europe, the Irish worked out for themselves how to salt-cure beef some time in the first millennium A.D. Corned beef is first mentioned "in print" in the 12th century poem called the Vision of MacConglinne, which tells us a lot about Irish food as it was eaten at that time. In the Vision, corned beef is described as a delicacy given to a king, in an attempt to conjure "the demon of gluttony" out of his belly.This delicacy status makes little sense until one understands that beef was not a major part of most Irish people's diets until the 1900's. While cattle were kept here from very early times, they were kept mostly for their milk -- few people except perhaps the Swiss have ever so loved their dairy products as the Irish have, and the ancient Irish especially. ("They make seventy-several kinds of food out of milk, both sweet and sour," said one bemused sixteenth-century traveller and historian, "and they love them the best when they're sourest.") From the earliest historical times, for routine eating, pork was always the favorite, because pigs bred much faster and were a lot less labor-intensive to rear. Cattle were only slaughtered when they were no longer any good for milking, or for breeding purposes; otherwise, they were prized as a common medium for barter. The size of one's herd of cattle was an indication of status, wealth and power -- hence all the stories of tribal chieftains and petty kings of the ancient days, endlessly rustling one another's cattle (the greatest of the ancient wars of legend was started by one of these thefts, the Cattle Raid of Cooley). Eating beef, except for that of a cow past its milking days or accidentally killed, was the cultural equivalent of lighting your cigars with hundred-dollar bills...unless you were a chieftain, or a king, in which case you could afford it. The hungry times: where's the beef? In later centuries, when the cattle raids were long done, the majority of Irish people still didn't eat very much beef -- because it was still much too expensive. Those who did eat beef, tended to eat it fresh: corned beef again surfaces in writings of the late 1600's as a specialty, a costly delicacy (expensive because of the salt) made to be eaten at Easter, and sometimes at Hallowe'en. -- Then other factors, tragic ones, made beef even rarer in the Irish diet. It often astounds people to discover that, during the worst years of the Great Famine, among much other food, Irish tenant farmers were still exporting hundreds of thousands of barrels of salt beef ("corned" beef, it then came to be called, because of the grain or "corn"-sized chunks of salt used in the preserving process) to Britain and Canada. But that was beef that the farmers were raising on behalf of the landlords who owned the land on which they lived and worked: they couldn't touch it themselves, and couldn't possibly afford what little fresh beef came on the market in their areas. Some bacon joints: click to enlarge The typical Irish bacon joint: click to enlarge http://www.europeancuisines.com/LargeBaconJoints.jpg Many Irish people, during that period, got their first taste of beef when they emigrated to America or Canada -- where both salt and meat were cheaper. There, when they got beef, the emigrants tended to treat it the same way they would have treated a "bacon joint" at home in Ireland. (Click here for instructions on how to duplicate the Irish recipe for a bacon joint with cabbage.) They soaked the salt beef to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing (a bay leaf or so, perhaps, and some pepper). This dish does still turn up on some Irish tables at Easter. But it's otherwise much better known to North Americans, who are likely to see it turning up all over around Saint Patrick's Day, or (in some places with heavy Irish-American constituencies) at election time. Why the festive association of corned beef slipped from Easter to the Saint's day, on the western side of the Atlantic, it's now very difficult to tell. Tourist's delight: but the native Irish aren't interested Of course some places in Ireland will be serving corned beef and cabbage on St. Patrick's Day. But almost without exception, they'll be feeding it to the tourists. To most native Irish people, these days, the dish is too poor, plain, old-fashioned, or boring to eat on a holiday, or just too much trouble to go to. They'd sooner make something more festive ...if they bother cooking at all, in these days when (a) the Irish shopper has as many frozen-food, microwaveable, and cook-chill options available to him or her as anyone else in industrialized western Europe, and (b) doesn't just go out to eat instead of bothering to cook anything. In any case, an observer of the supermarkets both in the city and country will note the appearance of a few packages of corned beef in the cold case during St. Patrick's week...but just a few. A true national dish doesn't put in so poor a showing. This does still leave us with the question of what the Irish national dish is. If by this we mean the dish most often cooked at home when the cook (a) doesn't feel like simply microwaving something and (b) is thinking about "traditional" food, the winner might very well be that "bacon joint" -- various cuts of salted or smoked and salted pork. At our local supermarket, heaps of 'boiling bacon', no corned beef to be found: click to enlarge In our local supermarket, heaps of boiling bacon, no corned beef to be found: click to enlarge http://www.europeancuisines.com/SmallBaconShelf.jpg The joint would sometimes be cooked alone, or it might be braised with a small chicken keeping it company in the pot; it might be served with vegetables, or with potatoes boiled in their jackets. For holiday eating, the winner would probably be spiced beef, found at Christmastime in the butcher's window with a red ribbon around it, served cold, sliced thin, with soda bread and a pint of Guinness on the side. (Though there are also people who will argue loudly for roast goose at Michaelmas or Christmas, or lamb at Easter, as well as for other festive occasions.) The St. Patrick's Day dish: an (ongoing) investigation What people do eat here on St. Patrick's Day is a good question. We put the question to one of our local radio stations, South East Radio, which serves south Wicklow and parts of counties Wexford and Kilkenny. They kindly conducted an informal telephone poll to see what people liked to eat on "the day that's in it". The responses we got were things like, "Eat? I eat pints." (One respondent referred jocularly to the pint of Guinness as a "shamrock sandwich".) One lady mentioned a dish her family sometimes made on The Day, recalling the colors of the Irish flag, and using cabbage, turnip and potatoes. But no one else of the twenty-five people who responded mentioned any specific food as being of any interest. -- Meanwhile, inspection of two of the local branches of the two major supermarket chains (Tesco in Arklow, and Superquinn in Carlow) revealed a total of eight packages of corned beef (about evenly divided between brisket and silverside). These were vastly outnumbered by heaps of boiling bacon -- a couple hundred pounds' weight of it in each store. So the conclusion has to be that there's no particular food that's important to Saint Patrick's Day as it's celebrated in Ireland. Over here, the celebration itself is what matters. (Click here for a list of things that the native Irish and resident "New Irish" were doing on The Day in 2007.) http://www.europeancuisines.com/Happy-Saint-Patricks-Day-Beannachtai-na-Feil e-Padraig And it can safely be said that almost none of the locals will be eating corned beef and cabbage. Since our website's emphasis is on European foods rather than North American ones, and since we think there are a lot more interesting and typically Irish dishes that people celebrating St. Patrick's Day might enjoy eating, we won't be carrying any recipes for corned beef and cabbage here. (There are also sooooo many CB&C recipes out there for interested parties to choose from, and we'd rather concentrate on the less well-known Irish options.) But here are a few links to Web sites that have good-looking recipes you might check. * Stephanie da Silva's recipe. The spicing suggests non-Irish influences, but it still looks good. Stephanie's recipe is the one which appears in the Irish section of the FAQ for the venerable Usenet newsgroup soc.culture.celtic. http://sunsite.unc.edu/gaelic/Eire/7.13.1.html * The recipe in Mike Audleman's and John Lyver's Dutch Oven Cookbook http://www.macscouter.com/Cooking/DutchOvenRecipes5A.html#5C3 * Something a little on the unusual side: a recipe for CB&C with Jalapeno dumplings. http://recipes.stevex.net/recipe/corned_beef_and_cabbage_with_parsley_dumpli ngs_(tabasco) * "The smell of corned beef and cabbage is always in the air come Saint Patty's Day...." A recipe for potatoes stuffed with corned beef. The article suggests that this is just the thing for "the morning after the green beer". (You know, if people stopped putting green stuff in their beer, it might cause less trouble. The Irish sure don't do anything like that...) http://www.sterlinginn.com/recipie/TBPOT.HTM Meanwhile, looking for a more natively Irish dish? Try this -- This is a video on how to make soda bread; for those who have never tried before. But surely you would want to use Jack Sweeney's recipe, wouldn't you? (Or I'll kick you off the list!!!!) "Cake" style soda bread, part 1 | http://www.youtube.com/watch?v=bAPzyodY4_g "Cake" style soda bread, part 2 http://www.youtube.com/watch?v=H3WW6bEKm-Y "Farl" style soda bread, part 1 | http://www.youtube.com/watch?v=8HQpK992A30 "Farl" style soda bread, part 2 http://www.youtube.com/watch?v=snUOUQwLDQQ -----Original Message----- From: [email protected] [mailto:[email protected]]On Behalf Of Michael Danahy Sent: Wednesday, March 16, 2011 4:03 PM To: Christina Finn Hunt Cc: [email protected] Subject: Re: [IRL-KERRY] Happy St Patrick's Day And Christina I'm going to remember how I hated corned beef and cabbage growing up. My grandmother would talk about a nice Irish boiled dinner with a good piece of brisket and that is how I learned what an oxymoron is. God love ye darling, she would add at the end. _______________ --------------- Policies of the IRL-Kerry List: http://www.rootsweb.ancestry.com/~irlker/mailing.html To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message. To subscribe to the Digest version of the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. To visit the County Kerry Research and Resources Page go to: http://www.rootsweb.ancestry.com/~irlker/ Share your stuff! If you transcribed research data, share it with the Irish genealogy community. Contribute it to the Kerry website to reach a wide audience. Contact Ann Hammer, data maintenance. Her contact info is at http://www.rootsweb.ancestry.com/~irlker/ contrib.html ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ----- No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1204 / Virus Database: 1498/3510 - Release Date: 03/16/11

Shirley, thank you for passing on Jack's Soda Bread Recipe, which was via Molly. As the baker of bread in our household, with the "man's toy", the breadmaker, I am definitely going to give this a try. Andy in Kitchener, ON.

At 3:38 PM -0500 3/16/11, Ray Marshall wrote: >Historian's book clarifies critical role Irish had in West >11:00 PM, Mar. 15, 2011 | >Comments > "Beyond the American Pale: The Irish in the West, 1845-1910" by David M. >Emmons; University of Oklahoma Press; $34.95 >Montana-based historian David Emmons' new book offers a different portrait >of the often idealized American West. <snip> Ah, you're evil, Ray!! Just what I need: Another book to add to the list! :-D Slán, Mo! -- <http://xri.net/=mobang>

Do something special on the 17th! I am going to make soda bread and have potato soup with it for dinner. Christina *IGP is on Facebook now. Just put Ireland Genealogy Projects in the search box. Then "Like us"!

It's good, Andy! Also a great remembrance of Jack! Ann

And Christina I'm going to remember how I hated corned beef and cabbage growing up. My grandmother would talk about a nice Irish boiled dinner with a good piece of brisket and that is how I learned what an oxymoron is. God love ye darling, she would add at the end. On Mar 16, 2011, at 3:48 PM, Christina Finn Hunt wrote: > Do something special on the 17th! I am going to make soda bread and > have potato soup with it for dinner. > > Christina > *IGP is on Facebook now. Just put Ireland Genealogy Projects > in the search box. Then "Like us"! > _______________ > --------------- > > Policies of the IRL-Kerry List: > http://www.rootsweb.ancestry.com/~irlker/mailing.html > To unsubscribe from the list, please send an email to IRL-KERRY- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message. > > To subscribe to the Digest version of the list, please send an > email to [email protected] with the word 'subscribe' > without the quotes in the subject and the body of the message. > > To visit the County Kerry Research and Resources Page go to: > http://www.rootsweb.ancestry.com/~irlker/ > > Share your stuff! If you transcribed research data, share it with > the Irish genealogy community. Contribute it to the Kerry website > to reach a wide audience. Contact Ann Hammer, data maintenance. > Her contact info is at http://www.rootsweb.ancestry.com/~irlker/ > contrib.html > > ------------------------------- > To unsubscribe from the list, please send an email to IRL-KERRY- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message

Historian's book clarifies critical role Irish had in West 11:00 PM, Mar. 15, 2011 | Comments "Beyond the American Pale: The Irish in the West, 1845-1910" by David M. Emmons; University of Oklahoma Press; $34.95 Montana-based historian David Emmons' new book offers a different portrait of the often idealized American West. "Beyond the American Pale: The Irish in the West, 1845-1910" examines the role of the Irish in westward expansion. The Irish didn't fit into the western myth or image, Emmons says during a recent phone interview. "There aren't any cowboy movies where John Wayne plays a hard rock miner in Lead, S.D., or a meat packer in Sioux Falls or South Omaha." Emmons, professor emeritus of history at the University of Montana at Missoula, became interested in the topic while writing a book on the Irish in Butte, Mont. He had discovered that Butte was the antithesis of the stereotypical West. Butte was ethnically diverse and had a large Irish population. He found that an incongruity existed between the myth and the reality of the West. "I was always struck by the contradiction between the myth of Montana - and South Dakota, for that matter - and the reality of Montana," he says. "It was a heavy industrial state. ... And yet the image of the state was always this kind of rural paradise. The same could certainly stand true of the Sioux Falls area." In addition, Emmons became interested in the involvement of Irish Catholics in an industrial work force. They were what Emmons calls the "blunt instruments of conquest": mining, building railroads and part of the Western Army. "It wasn't supposed to be an industrial West, and it most assuredly wasn't supposed to be a Catholic West," Emmons says. "America was very self-consciously Protestant at its origins, and those original American values were to be recaptured in the West, which meant that Protestantism was to be the dominant sectarian reality. Well, it wasn't." Historians in general haven't paid much attention to the Irish-American experience in western America, he says. "Historians tend to have a difficult time dealing with a people whose cultural identities were not exclusively, but were largely, formed by religious affiliation. In this case, Irish cultural identities formed by their Catholicism." Irish Catholics in the West were a minority in most areas and lived in enclaves. "I think part of that is because the world outside of their own was rather hostile towards them. They were forced to rely upon themselves," Emmons says. A lot of this came out of what happened to the Irish Catholics in Ireland in the 1840s when they were mistreated by the British, he says. Because the Irish Catholics were outside a cultural boundary, Emmons says they were outside of the American "pale," a term for an enclosure or boundary.

And a most happy St. Paddy's to all the list members! Ann

Thank you Ray: A beautiful Blessing. We wish it to all our friends and listers from Kerry, Cork, Limerick & Tipperary Counties for which we subscribe. Thanks also to you Michael in Killarney. There'll be a lot of "Too Ra Loo Ra Loo Rals" sung here in Canada tomorrow. For those who didn't get the full URL- http://www.andiesisle.com/ThisBlessingsForYou.html God bless, Andy in Kitchener, ON. Canada researching - McAuliffe, Curtin, Fogarty, Callaghan, Costello, Jones plus MacKay, O'Henley & MacDonald in Scotland.

Hi, Would anyone on the list know of a reputable Kerry researcher who is available? Many thanks. Marg Coley

In memory of Jack Sweeney. RIP Irish Soda Bread: Kerry Recipe. Get yourself 2 lovely bowls. One of them should be able to hold about a fluid gallon. The other need not be as large, half the size would be adequate. Find a strong wooden spoon and a decent whisk. Clear about a square yard [square meter] of a table in the kitchen, near the oven. The oven ought to be on and set for 350°F and be heating up while you make the bread. You'll be making 2 loaves now, because both the recipe and experience require that amount. You could halve the recipe but the frustration and disappointment aren't worth not having another loaf to eat after you've consumed the first. So, be good to yourself and your loved ones and make two. You'll thank me for the suggestion. In the smaller of the two bowls put all the wets. In the larger bowl put all the drys. Larger bowl: 6 cups of sifted flour, white if your children are American's, brown is OK, 6 teaspoons of baking powder. Small bowl: 1 cup of sugar, 3 cups of milk, 3 nice eggs, 1.5 quarters of softened margarine or butter. Using the whisk stir the wets until they're all nicely blended. Take a whole box of raisins [that's about 15 ounces] and dump them into the drys, use the wooden spoon and mix them evenly through the flour and baking powder. Now, add the wets to the drys and mix your concoction until the mass has the consistency of a cake batter. [That's what it is after all]. You'll have two 9 inch round bake pans ready for business with their insides greased and floured so the Irish Soda Bread doesn't stick because it will, you know, unless you do something about it. Now, using the head God gave you for the purpose, dump half the cake mix into the pan on the left and the other half into the pan on the right. Put the two pans into the middle of the oven cook them for 45 minutes to an hour until a knife plunged into the center comes out clean of any cake mix sticking to it. You can use a tooth-pick but you'll burn your fingers because they're too short. If you've followed the instructions the Irish Soda Bread will be about 3 to 4 inches high. When the bread has cooled, make your self a nice cup of tea, get some butter and have a go at your creation. You'll love it! Compliments of Jack Sweeney via Molly nee Sweeney Mulcahy. _______________ ---------------

Marg and all Happy St. Paddy's day. I have always found Brendan O'donaghue to be VERY helpful, responsive, and with reasonable rates. You can email him and find out where in Ire he now lives, etc. [email protected] On Mar 16, 2011, at 10:06 AM, MargCo wrote: > Hi, Would anyone on the list know of a reputable Kerry researcher > who is > available? Many thanks. Marg Coley > _______________ > --------------- > > Policies of the IRL-Kerry List: > http://www.rootsweb.ancestry.com/~irlker/mailing.html > To unsubscribe from the list, please send an email to IRL-KERRY- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message. > > To subscribe to the Digest version of the list, please send an > email to [email protected] with the word 'subscribe' > without the quotes in the subject and the body of the message. > > To visit the County Kerry Research and Resources Page go to: > http://www.rootsweb.ancestry.com/~irlker/ > > Share your stuff! If you transcribed research data, share it with > the Irish genealogy community. Contribute it to the Kerry website > to reach a wide audience. Contact Ann Hammer, data maintenance. > Her contact info is at http://www.rootsweb.ancestry.com/~irlker/ > contrib.html > > ------------------------------- > To unsubscribe from the list, please send an email to IRL-KERRY- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message

Thanks, Shirley, This is a great way to remember Jack!! I make this every year. Ann

> Hi T and all,For Amion, I would go for Eamon and anglicized > versions of that. Don't we all remember Eamon de Valera? I think > he was even on the Ed Sullivan Show. Happy St. Paddy's day. > Kilfeighny, I find, as expected, a Patrick Connell who is found in > the later Griffiths Valuation, An Owen , who I assume might be the > Eugene found in the Griffiths, and my problem child, Amion Connell. > Not found in later Griffiths or indeed anywhere else. Have have of > you heard of a name as Amion? Could it be a mistranscription? Is > there anyone, a kind soul, who could look at the image for me? I > live 120 miles from nearest Family Search center, which is only > open on Saturday afternoons. > If you have any other suggestions, i am always open ; ) > > T. in Oklahoma, where we are having a mild, warm winter, sorry Ray > > _______________ > --------------- > > Policies of the IRL-Kerry List: > http://www.rootsweb.ancestry.com/~irlker/mailing.html > To unsubscribe from the list, please send an email to IRL-KERRY- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message. > > To subscribe to the Digest version of the list, please send an > email to [email protected] with the word 'subscribe' > without the quotes in the subject and the body of the message. > > To visit the County Kerry Research and Resources Page go to: > http://www.rootsweb.ancestry.com/~irlker/ > > Share your stuff! If you transcribed research data, share it with > the Irish genealogy community. Contribute it to the Kerry website > to reach a wide audience. Contact Ann Hammer, data maintenance. > Her contact info is at http://www.rootsweb.ancestry.com/~irlker/ > contrib.html > > ------------------------------- > To unsubscribe from the list, please send an email to IRL-KERRY- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message

hello Kerry posters, I need help with the Tithe Applotments of Kerry. Ancestry has transcripts of the Tithe Applotments, and on searching Lyreacrompane, Kilfeighny, I find, as expected, a Patrick Connell who is found in the later Griffiths Valuation, An Owen , who I assume might be the Eugene found in the Griffiths, and my problem child, Amion Connell. Not found in later Griffiths or indeed anywhere else. Have have of you heard of a name as Amion? Could it be a mistranscription? Is there anyone, a kind soul, who could look at the image for me? I live 120 miles from nearest Family Search center, which is only open on Saturday afternoons. If you have any other suggestions, i am always open ; ) T. in Oklahoma, where we are having a mild, warm winter, sorry Ray

Hello Listers Saint Patricks Day greetings to you all where ever you reside. The Killarney St Patricks Day parade will start 2pm (local time) on Thursday 17th.Miceheal O Muircheartaigh the sports commentator from Dingle will be the Grand Marshal. It will be televised on www.killarneytv.ie <http://www.killarneytv.ie/> This is the first time going out on the web Michael in Killarney

When you open links that don't work please examine them first. it is obvious that this one got broken when I sent it. The top line of the link ends in ".h" That is obviously not a legal suffix. The other three letters were dropped to the next line: "tml" Most links end in .htm, .html, .doc, .txt, .jpg, .gif, .pdf, etc. Add the tml to the h and the link will work. You have to do that in your browser address window. Ray -----Original Message----- From: Mary [mailto:[email protected]] Sent: Tuesday, March 15, 2011 10:10 AM Wont open for me Ray Can you resend please? Kind regards, Mary > > > http://www.andiesisle.com/ThisBlessingIsForYou.h > tml