On the way to Neolithic gravesite, there was a wishing tree. People tie ribbons and things on the tree with their wishes. During the pandemic, people started to tie their masks on.Brian had done forensic archaeology, so was familiar with this site, which was over 6000 years old. There is only one older known site in Ireland, and the other looks like nothing, as it was only known by excavation. At first, there were only the big stones, and the smaller ones were added over the years as people brought their high-ranking dead in. The outer wall is recent, put up to keep sheep out.The pit where bodies were cremated.Remains of 80 people were found buried in the area through the little doorway. I didn’t want to go in – it looks too much like a deadfall trap.Merrianne went in, though.Lunch was at Horkan’s garden center, which contains a few other stores like a woolen shop, and the Bay Leaf Restaurant.Guess the condiments.Their speciality was Boiled Bacon and Cabbage, which is what I had. It comes with a cream sauce, on mashed potatoes. It was pretty good; I ate every bit. This is the closest thing to Corned Beef and Cabbage that we’ve had in Ireland. The locals don’t eat corned beef.O’Dalaigh Jewellers, just across from the Alcock and Brown Hotel where we’re staying. I didn’t go in, just thought the portrait above the door was entrancing.This was on the wall of O’Dalaigh.Wandering about in free time, I went into SuperValu across from the hotel. Note the kinds of fuel being offered: logs, peat briquets, and coal.Not surprisingly, there are various varieties of potatoes here. The Rooster type seems most common. No sign of a Russet, anywhere.Cabbage is offered with the big outside leaves intact.I saw Jackdaws playing in the strong evening wind. Some were holding station into the wind, some were wheeling about or playing follow-the-leader, and others were landing on the roof ridges. I’d say there were about a thousand – this is just an enlargement of a small section of a much larger picture I took, and even that didn’t capture the whole flock.We ate at Jasmine Restaurant, at Brian’s recommendation.At our request, the owner/cook came up to meet us. Andrew Ong (Wong) was originally from Malaysia (Kuala Lumpur). His restaurant has been in Clifden for 20 years Not shown, our server Toni.
