if the snowshoe fits...

RENOWNED snowshoe expert David Felkley
will deliver a slide show and lecture Wednesday
night atop Grouse Mountain.

The co-author of Suowshoeing will present the latest in |

show shoe technology and techniques during his show in the
Theatre in the Sky, Showtime is 7 p.m.

In addition, Felkley will discuss aspects of winter camping
and winter safety. He will also cell vou what tc look for when
buying a snowshoe.

The snowshoe show will coincide with opening of the
Munday Alpine Snowshoe Park at Grouse Mountain.

Feikley, a Colorado native, bas five grand children and says
when he’s not in the outdoors, he’s usually writing about it.

Admission is $8 (including tram ride). Tickets are avail-
able at the door or at Mountain Equipment Co-op, 130 West
Broadway, Vancouver.

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lreland’s tranquil

JUST as nobody
should visit Australia
without first reading
Robert Hughes’ The
Fatal Shore, the cur-
rent best-seller
Angela’s Ashes should
be required reading
for anyone going to
Ireland.

As it happened half che
passengers on the Shannon
Princess were absorbed in
Frank MeCourt’s outstand-
ing story of his bleak child-
hood, not least because the
memoirs sprang from the
very area in which we
cruised in great style.

Happily, not for us the
rain-sodden, grindingly
poor Limerick of young
McCourt, bur summer sun-
shine and food on the table

such as used to be seen only
in bishops’ palaces.

We boarded at Killaloe in
County Clare, a village on
the River Shannon with
Tipperary just on the other
side of a fine stone bridge.
Whoever said it was a long
way?

Shannon Princess, at 1O5
foot long and 17 foot wide,
is the biggest and grandest
vessel on the Shannon,
where most boats are tid-

dlers used by fishermen
Qvomen don’t fish in
treland, bur they de run for
president tour at a time).

In fact Molly’s pub, con-
veniently 100 yards away
from the vessel, was packed
this night with anglers com-
peting in a European pike
fishing contest.

Indeed the next morning
we had to pick our way
through a huge flotilla of
small craft heading, as we
were, into Lough Derg.

Breakfast was coming our
of the galley at the time,
hot-peppered mackerel no
less, and more than one
man in a boat picked up the
aroma and looked longingly
in our direction.

Food is an important
part of a hotel barge weck
and chef Olivia Power was
up to the rask. As one

riverways

would expeer from someone
who trained with Irish
celebrity chef Myrtle Allen
of Ballymaloe House near
Cork, Olivia's formula was
simple: the best and freshest
focal produce, vegetables
and fruit, served with light
sauces and more than a dash
of imagination,

For example, the lamb
dinner came about because
Olivia came across the per-
fect posy of rosemary. Only
then did she go to the
butcher, not the other way
round.

The, 12 passengers were
not so discriminating in
choosing pubs, and nor did
we have to be, because our
captain, the amiable Ruairi
Gibbons, had a knack of
finding moorage so we

Sve Travelling page 41

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