#rnlb

© richard b potter 2018

.....'keep shut at sea'.....

Whitby Harbour and Life Boat Station

© richard b potter 2018

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......volunteer lines.....

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(hard choices / grateful recipients)

Arklow RNLI launch to aid of local fishing vessel

Arklow RNLI’s Volunteers were alerted by pager at 6.44pm on June 14. On this the second shout for Arklow Lifeboat this week, RNLB Ger Tigchleaar was launched within minutes in response to a call for help from a local fishing vessel. The vessel had suffered machinery failure and was adrift outside the mouth of Arklow Harbour. Our dedicated crew consisting of Coxswain Ned Dillon, Station Mechanic…

Local vessel towed to safety by Arklow RNLI

Arklow RNLI’s Volunteers were alerted by pager at 09:22 on August 20.

RNLB Ger Tigchleaar was launched within minutes in response to a call for help from a local fishing vessel.

The vessel had developed engine problems.

The dedicated crew of Coxswain Ned Dillon, Michael Fitzgerald – mechanic, Roger Tyrell, John Bermingham, Andy Loughlin and Jimmy Myler in a moderate sea proceeded to scene and…

I’ve wanted to include a post regarding Paraguayan culture for quite some time now but I haven’t felt like I had absorbed enough of it to properly illustrate it until just recently.

I’ll start with the food.

I’ve tried several varieties of Paraguayan cuisine thus far and my favorite by far is the empanadas. The easiest way to describe an empanada would be ‘a small deep-fried tortilla full of vegetables, cheese, and/or meat. Another more recently acquired favorite of mine is asado.Though I’m not generally carnivorous, the memory of this classic Paraguayan-style barbeque (pork in this case) is unforgettable. Aside from these dishes, most everything I’ve consumed has been a product of our native-born cook, Griselda. I am assuming they are Paraguayan dishes and consist of a variety of pizzas, pies, rice dishes, soups, and bowls of mush that I’d prefer not to describe. Generally speaking the food is good (or at least enough so to be edible) and I am in no immediate danger of starving to death. Oh yeah! I almost forgot to mention manioca. It’s a root-vegetable much like a potato but with its own distinct flavor. Another Paraguayan staple!

Moving on, the people here never cease to amaze me. Most Paraguayans are more than happy to help you find your destination, have a friendly chat, or share some terere (there’s an accent in there somewhere). Which brings me to terere, my favorite icon of Paraguayan culture (it is literally found throughout the country). Terere is essentially an iced water infused with yerba mate (sort of like a tea leaf) and other optional (sometimes medicinal) herbs. It is often drunk socially with a single thermos and a shared guampa y bombilla (cup and straw). The process is a rather intricate ritual involving a host and different bits of etiquette that I will not explain here. I plan to bring a set back with me and perhaps I will teach it to a select few.

On a more serious note, there is no denying the vast amount of poverty and campesinos (landless people) in the country. In Western terminology, the standard of living is abysmal and Paraguay is undeniably a ‘third-world country.’ Modern electricity and sanitation are scarce and appliances are few, but it just doesn’t seem to matter. From what I’ve experienced, Paraguayans are friendlier, more social, and happier than the population back home. How strange.

Time for siesta! (afternoon rest)