Inside the Convent Walls

By Elizabeth Thomas ('85 Batch)

I consider myself very lucky and grateful for the opportunity I've had to spend the best part of my life in MCC. The first time I came to MCC, I was awestruck by the colonial and catholic feel that pervaded Tangasseri. The reason, which I now realize, is that my brain was not yet a finished product then.  Sr. Thomas and Sr. Margaret with their regimented control over us made sure that our thoughts be ordered, impulses be controlled, concepts understood from day one. Sr. Patricia, Sr. Lucia, and the rest of the teaching squad were doing the same across the road from our boarding. This tight-knit school community offered its students the opportunity to learn in a comfortable and focused atmosphere and enabled them to receive individual attention.  Thus our neural foundations were laid that hard wired our brains for the rest of our lives.

The situation of MCC on the shores of the Arabian Sea, with its tall fence and stately gates gave a secure feel. I often took advantage of the slew of spots near the grotto close to the elementary school building, where I would pretend to study while watching the clouds rolling over the sea and fishing boats gently rocking on the sparkling waters, soaking up the salty air.  I would watch the parade of elegant Tangi ladies going up and down the street with their pretty dresses and coats. The “aroma” of MCC was very special, unique and engrained in our minds and memories. Sr. Patricia’s garden with its magnificent roses perfumed the air.

Sr. Patricia was known for her culinary creations. It was rumored that during feast days, she made or supervised the tastiest pork dish ever.  Towards Christmas the fragrance of wine, made by the very talented winemakers (nuns), used to infuse the convent. I could not figure out where the actual winery was. We would be in our own homes for vacation by the time the fermentation was complete and the drink ready for the table while they enjoyed the silent days.