Brick by brick life

Athlone’s cultural topography has changed to one with a vibrant diversity. For example, St Mary’s NS has pupils representing more than 50 nationalities. Clearly, Ireland, and Athlone have welcomed the immigrants in a way few countries or towns would. In this new column, Home Is Where The Heart Is, by Navjyoti Dalal, we shine the spotlight on the immigrant experience. And as a cultural exchange get them to share food recipes they hold dear. This week we speak to Kasia Kwiatkowska, a dental nurse from Poland

by Navjyoti Dalal

It takes a village to raise a child. But the village also shows up to nurture a young woman to come into her own.

It accepts her, makes her feel safe, secure and at home in a new land. A land where no one spoke her language but understood her nevertheless; a land she left her motherland for, on a whim to explore the world. She now calls this land home, a place she trusts to raise her children.

This is the story of keeping faith in the goodness of humankind, and having that faith honoured in return. This is Kasia Kwiatkowska's tale.

An Ordinary Childhood

Kasia was born in the 80's Poland.the backdrop of these changing times. Born and raised in Bedzin, an industrial city in southern Poland, Kasia's family was simple. Her father was an officer in a coal mine, while her mother held varied jobs including shopping assistant and factory staff.

"We lived on the 10th floor, yet there was more outdoor play. My brother, who is a few years older than me, took great care of me when our parents were at work. Most things were handmade, food was cooked from scratch every day, and resources were scarce. I remember that sweets/treats were limited to special occasions," Kasia takes us through the early years of her life.

By the time she was in college, studying to become a dental nurse, she had witnessed the fall of communism and formation of a more inclusive and progressive government.

Free thinking was flavour of the season. The metaphorical fence, that forbade an interaction with the outside world, was torn down. It was natural then, that a young girl nurtured dreams of seeing what lay beyond the border.

Boarding the Isle Seat

Call it a whim, but it was a casual 'yes' to a friend that changed the course of Kasia's life.

Her cousin's friend worked as a carer of an old lady in Athlone. "She was coming back to Poland, and asked me if I could fill in her shoes. And I said yes, without any rhyme or reason. I'd studied dental nursing, had zero experience of geriatric caring, didn't know English or Irish, yet I said yes," Kasia recounts.

This is how, in the autumn of 2006, she came to Ireland.

A 22-year-old Kasia began working for Kathleen, an octogenarian and former teacher.

"I only knew Polish and a little bit of German, Kathleen gave me a working knowledge of English," says Kasia who is appreciative of Kathleen's family too.

Two months into her Irish stay she began feeling homesick. "It was my first Christmas away from home. Kathleen's family invited me over and transformed the feeling of longing into belonging.

"They were very welcoming and perhaps the reason why I decided to stay on," says Kasia who credits the family for giving her a footing in the town. They even identified the right English classes for her, right being the instrumental word.

The Right Fit

Working as a dental nurse during the week, Kasia would spend the weekend growing roots in Athlone, like attending Sunday Mass conducted in Polish.

"I could feel things coming together. A turning point was the Polish community I found through the church. Although I met Blazej (Kwiatkowski) in English class, it wasn't until common friends from the community came in the picture that I began placing trust in him. I was a new girl in a foreign country after all."

As they spent time together Kasia and Blazej found a friend and companion in each other. The two got married in 2011, in Poland. In 2013 they became parents to Jakub, followed by Weronika in 2017.

"Family gave me a feeling of completeness. I changed from the girl who moved countries on an impulse to one who was settled, grounded and practical," she intones.

With children taking top priority working full time became difficult. Kasia was looking for flexible hours to strike a balance between work and home. This time again the proverbial village rose to the occasion, in the form of the Irish Wheelchair Association (IWA).

"In the five years I worked with IWA I met the most wonderful and spirited people. They were most encouraging and uplifting, and also sponsored upskilling courses for me," says Kasia who got back to working her strongest skill, being a dental nurse, in 2019.

She is full of praise for her current employer, Meares Dental Surgery. "They treat me very well, and look after me. There is great kinship in the work environment," she explains.

"Of course you miss your parents, family, culture and the great weather. But I visit often, and my children are growing up with an understanding of their Polish identity. They attend Polish school on Saturdays to enrich that connection. But I feel at ease here in Athlone. It is a home of my choosing," says Kasia who comes alive as a true blue Pole in the kitchen.

Her weekly menu features quintessential Polish items like the poppy seed buns, pierogi (dumplings with a variety of fillings), Golabki (cabbage rolls stuffed with meat) and more. But what she enjoys most is baking.

Here she shares a recipe of Wuzetka, a traditional Polish chocolate cake with fresh cream filling and ganache topping.

RECIPE: Wuzetka (Traditional Polish Chocolate Cream Cake)

Servings:

12. Prep time: 30 mins. Cooking time: 30 mins.

Ingredients:

7 eggs

2/3 cup cocoa powder

2/3 cup wheat flour

1 cup caster sugar

1L cold double cream (for filling)

1/3 cup powdered sugar

20g gelatine powder (or pre-made gelatine mix)

250g plum jam or marmalade

Black tea or some alcohol for soaking (optional)

200ml double cream (for ganache)

200g dark chocolate

Method:

Separate eggs. Beat the whites with a mixer, adding caster sugar gradually. Add yolks one by one until fluffy.

Sift cocoa powder and flour, fold into the mixture. Pour into a lined tray (25x37cm) and bake at 170°C for 30 minutes.

Cake Assembly:

Cool the cake, cut into two equal layers. Soak the top layer with tea or alcohol and spread jam on it.

For cream filling, whip double cream with gelatine until fluffy. Spread over the bottom layer and place the soaked layer on top.

For ganache, heat cream, add chocolate, and stir until smooth. Spread over the cake when warm and refrigerate.