The Irish in America


Day Ten of Irish American Favorites: Grandma McCormack

Agnes McCormack, High School Graduation 1932

Agnes Flannery, High School Graduation, 1932

I always considered my dad’s mother, my Grandma McCormack, to be my fancy grandma. Compared to the other “old people” in my life, Agnes Anastasia Celestine Flannery McCormack seemed more modern, more sophisticated. Just look at her name and that photo above…pretty fancy! But, there was more to it than that.

She had jewelry boxes full of treasures that she actually wore. She had a stereo and listened to classical music and opera. Grandma took French classes and watched British comedy and the soap EastEnders on PBS. In the 1970s and 1980s she wore pantsuits, and when we went to her house she served us artistically arranged platters of veggies and dip.

Two Grandmas: McCormack is in foreground

Two Grandmas: McCormack is in foreground

Grandma was very social. She often entertained her friends, and they reciprocated. Grandma always had beer in the fridge for her best friend, Jane, who visited almost daily. The two women sat on the porch, chatting and laughing for hours. Grandma always had great office supplies – especially brand-new pads of paper.



Grandma and Regan

Every time I hear the EastEnders theme song, I think of Grandma and I miss her. The older I get, the more I appreciate her. Grandma never stopped learning, she kept up her friendships and interests, and always tried to stay current. These are some of the lessons I learned from Grandma McCormack.

I would love to be able to stop by her place, sit on the porch with a beer, and have a nice long chat and a laugh.



Day Three of Irish American Favorites: My Grandma’s Boiled Dinner

“Go on, have another potato…they are good for you.”

Grandma with her brother Frank, llong before she perfected her boiled dinner.

Grandma with her brother Frank, long before she perfected her boiled dinner.

Without fail, my grandma uttered those words every time she served up a delicious boiled dinner. Actually, she said this when she was feeding you anything – just make a substitution for the word potato. Everything was good for you, including chocolate chip cookies and fudge. Grandma argued that she only used good ingredients, so a second helping wouldn’t hurt you.

Like most things my grandma cooked or baked, her boiled dinner was no-nonsense and consisted of meat, cabbage, potatoes, onions, and carrots. Occasionally, another root vegetable might sneak into the mix, and the meat was usually country-style pork ribs. Talk about comfort food!

The reason this is one of my favorites of Irish America is because my wonderful Grandma Agnes McMahon Regan was – you guessed it – Irish American. A boiled dinner is a meal found in some form in countries the world over. My grandma’s version is a take on the traditional New England Boiled Dinner. Grandma preferred the pork to the corned beef, and the precise cut changed over the years. By the 1980s, she settled on the country-style ribs.

When I was a child, I would sit at Grandma’s kitchen table while she peeled and cut the vegetables for boiled dinner. I always wanted to help, but Grandma didn’t trust me with the vegetable peeler and knife. I remember she would give me the heart of the cabbage to eat. I think that treat may have been just to shut me up. I (used to) talk a lot.


Grandma in 2001

In America, we eat corned beef and cabbage on Saint Patrick’s Day. I suspect this tradition evolved as much from the traditional New England boiled dinner as from the Irish bacon and cabbage consumed in Ireland. The funny thing is, my grandma’s boiled dinner always tasted like the Irish bacon and cabbage to me.

I miss my grandma’s boiled dinner, but of course I miss my grandma more.