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Sunday World
17-07-2025
- Sunday World
Forty years on, family still seek justice for brutal killing of Fr Niall Molloy
'There are people alive who know what happened' It was a case that shocked and transfixed the nation: a respected priest found dead in the bedroom of a prominent business couple in a rural village in the midlands. There were rumours of an affair, a possible motive relating to money problems and a trial that would see the accused, Richard Flynn, walk free. Today, 40 years on from the death of Father Niall Molloy, the story, one of religion, high finance, horse breeding and even politics, still captivates. And despite the passage of time and the many secrets that remain buried, the priest's relatives believe that the truth is still to be uncovered. 'There are people still alive today who know exactly what happened to Niall,' Fr Molloy's nephew, Bill Maher, told the Sunday World this week. 'Maybe they are afraid to say that they were there, that they were witnesses. You would think that after 40 years one of them at some stage would speak up, but they are still being silent. 'I have the photographs of the body. He was attacked and the medical evidence is that he was left there for hours to die.' Fr Molloy's nephew Bill Maher. Photo: Martin Maher It was July 7, 1985. For Roscommon-born Fr Molloy, the day began as usual, with the celebration of Sunday mass in his parish of Fuerty. Later that day he made his way to Clara in Co Offaly. There, he went to Kilcoursey House, the home of his friends of three decades, Richard and Therese Flynn, to join in the celebrations of a family wedding that had taken place the day before. He was a frequent visitor to the 23-roomed Tudor-style home, where he had his own bedroom. The former Army chaplain shared an interest in horses and showjumping with the Flynns, who owned and ran a number of businesses in the midlands. He was hands on in running the place 'Niall had all his horses there on the land,' Mr Maher said. 'He had a van there. Locals will tell you that he was so much involved with the house and the Flynns that you couldn't even paint a gate outside without Niall giving the approval. 'He was hands on in running the place.' Within hours of arriving at Kilcoursey house, Fr Molloy was found dead in its master bedroom. 'I can remember the phone call I got as clearly as it was yesterday,' Mr Maher said. 'My brother rang me early in the morning and said Niall was dead. 'We assumed that because he was such an avid horseman that he may have fallen off a horse or something and then my brother went down to Offaly and word came out that there was a lot of blood around the place. 'Rumours started to circulate that a shotgun was used, which wasn't true. But even then we knew something was very wrong.' Fr Niall Molloy The exact time of Fr Molloy's death remains uncertain, but it was some time between 10pm and the early hours of Monday, July 8. His face was bloodied and bruised. His body showed no defensive marks. A long, bloody dragmark on the white bedroom carpet suggested the body was moved. Blood smears and spatters were evident in the room and elsewhere. Emergency services were never called. Medical evidence later suggested the priest may have been alive for several hours after the assault. Richard Flynn leaving the court in Dublin in 1986. Photo: Brian Farrell Richard Flynn telephoned a now-deceased local priest at 1am to come and be prepared for an anointment. It was after 3am before local gardaí were alerted. By this time, the family doctor, who like many others in the story is now dead, was at the house, as were other members of the Flynn family; Therese had been taken to hospital. When questioned, Richard Flynn admitted he was the culprit. Charged subsequently with the manslaughter and assault of Fr Molloy, the 47-year-old businessman was acquitted of all charges a year later. In a trial that lasted less than four hours, Justice Frank Roe, then president of the Circuit Court, directed the jury to acquit. The medical evidence, Judge Roe said, was inconclusive and it would be improper to convict on Mr Flynn's statement alone. The acquittal came despite garda concerns over monies owed to Fr Molloy after a land deal fell through. 'I was at that trial and we were gobsmacked,' Mr Maher said. He was very trusting, but his trust was betrayed 'That was the first time we heard that there was a row over a drink. Niall wasn't a drinker. We absolutely believe there was a row over money. 'Niall had been to a solicitor on the Thursday before he was murdered. He actually wanted to pull out of all business dealings with the Flynns. 'He was very trusting, but his trust was betrayed.' Fr Niall Molloy A month after the trial, a jury in an inquest decided that Fr Molloy had, in fact, died from head injuries, which prompted a public outcry and calls in political circles for the case to be re-examined. In a bizarre twist, the case file was stolen from the Director of Public Prosecutions in 1987 by the criminal Martin Cahill, known as 'The General', who tried to sell it back to the State. Then, in 1988, even more questions were raised when new medical evidence suggested Fr Molloy had survived for a number of hours after the assault. In the same year, Therese Flynn was linked to a fraudulent life insurance claim on Fr Molloy's life, but denied any wrongdoing or knowledge of the policy, which was eventually paid out to the Molloy family. In 1994, the case took another turn with claims that Judge Roe was known to both the Flynns and Fr Molloy and should not have heard the court case. Martin 'The General' Cahill stole the files. Photo: Getty In his only interview after the trial and inquest, Mr Flynn spoke to the Sunday Independent, saying his 'conscience was clear' and that he had 'never lost a moment's sleep'. Rumours over the years that his wife was having an affair with Fr Molloy have been discounted by the Molloy family. 'I don't believe there was any relationship,' Mr Maher said. 'That has been discounted a long time ago. He was friendly with them, he was naive enough to loan them money. He trusted them, that's the type of person he was.' In response to allegations of a 'cover-up' and new witnesses coming forward, the Garda Serious Crime Review Team (SCRT) embarked on a review of the case in 2010 and spent two-and-a-half years re-interviewing witnesses and reconsidering evidence. The inquiry, however, did not result in any new prosecutions. In March 2015, the government ruled out the prospect of a public inquiry. A senior barrister appointed to review the SCRT findings concluded that an inquiry was unlikely to establish the truth. Therese Flynn. Photo: Acknowledging that there were many 'disturbing' features and matters of public concern, the inquiry also pointed to serious failings by gardaí in their investigation. Judge Roe's directed acquittal was 'extraordinary', but it was within the law. The report also found no documentary evidence to substantiate claims that the judge was known to the Flynns, or to Fr Molloy. Richard Flynn's wife, Therese, died in 1993. He remarried and died in 2017. The Molloy family continue to call for a full commission of investigation. 'I want the same thing today that I have wanted for the last 40 years,' Mr Maher said. 'I want a commission of investigation. When the cold-case review was done a number of years ago a lot of the witnesses wouldn't give any additional statements. "They wouldn't really talk to them and the cold case had no powers to compel them. A commission of investigation is the only way witnesses can be compelled to talk.'
Otago Daily Times
01-07-2025
- Entertainment
- Otago Daily Times
Connection the key ingredient
A sense of connection is the common ingredient in the work Good Bitches Baking does and is evident in its latest book Familiar Foods: Treats of Aotearoa . The idea of making food that contains love and no judgement is implicit in every aspect of Good Bitches Baking (GBB) kaupapa. "From the daily treats our volunteers bake for people having a tough time to our programmes where participants learn practical baking skills and concepts of kindness to themselves and to others, the sense of connection that food offers is the common ingredient," Hannah Molloy, of Dunedin, says. As the editor of GBB's latest book Familiar Foods: Treats of Aotearoa , Molloy says it has been a different kind of treat to collect these stories and recipes, which were photographed by Dunedin photographer and director Lara Macgregor. "It has been such a privilege to talk to so many people about their history, their families and their love of food, and a joy to share them with my own family and friends along the way." The project evolved from a simple concept of baked treats from some of the many cultures represented in Aotearoa to a much wider interpretation of the word "treat" and how food makes people feel connected and nurtured across time and space. Many of the recipes in the book have been handed down through generations. "A couple were written down for the first time for this book; muscle memory and intergenerational knowledge drawn out of hands and minds." Through those generations, the recipes have evolved and adapted to work with available ingredients, changing technology and new locations. "There's such joy in the process of cooking something so familiar, and in experimenting to make it new while retaining its rich heritage and the memories it stirs." The stories GBB's contributors from around the country, including Otago, have shared show the common thread across the world of food, not just for nourishing the body but also, and perhaps more importantly, for nourishing the spirit, heart and mind. "There are themes throughout of identity, of connection to whakapapa and culture, of the importance of feeding people generously — and of the comfort and pleasure of carbs and fats." Good Bitches Baking • Volunteers who bake treats in their own kitchens, with their own ingredients, to give to organisations that work with people having a tough time. • Was established in 2014 • Operates in 38 locations around New Zealand • At the end of 2024, it had 3500 volunteers baking treats for 531 recipient organisations. • Also has Community Good programmes — Prison bake and Sweet as Hapori, teaching practical baking skills. The book Familiar Foods: Treats of Aotearoa , Good Bitches Baking, $50. Photos: Lara MacGregor Kyiv cake Hanna Kryvonos, Ukrainianna, Ōtepoti Dunedin I've been thinking what kind of dessert can represent Ukrainianna's traditional sweets but doesn't tie up with other Slavic countries, and I remembered one which definitely belongs to Ukrainian baking, called Kyiv cake. The recipe was discovered because of a mistake in a factory when egg whites were left out and the pastry chef hid the mistake by baking them and spreading them with custard and decorations (no-one knows if it's a true story). The recipe has had some changes since then but still it's an icon of Ukrainian baking. Kyiv cake typically consists of layers of meringue and nut-based meringue wafers. These layers are sandwiched together with buttercream and sometimes a fruit or jam filling. The meringue layers give the cake a light and delicate texture, making it a unique and delicious dessert. For the cake 12 egg whites 2½ cup sugar 340g cashews and peanuts (coarsely chopped any nuts will work) ¾ cup flour 1 tsp vanilla Custard buttercream 12 egg yolks 2 cup milk 1½ C sugar 500g butter 2 Tbsp cognac 2 Tbsp cocoa powder Chocolate glaze (optional) 1 cup chocolate chips 4 Tbsp of oil Method • The first day: If you have an extra day, separate your eggs the day before the first day put the yolks in the fridge and leave the whites out overnight (but covered). Make the cake: Beat egg whites until foamy; gradually add sugar and keep beating. Add vanilla. Beat until stiff peak stage. Mix nuts with flour, then fold slowly into the egg whites with a silicone spatula until well blended. Line two 25cm round cake pans with baking paper. Divide meringue into the pans and bake for 1 ¾ hours at 150°C. Cool on wire racks and let them sit overnight. Make the custard cream: Pour milk in a medium saucepan. Add sugar and bring to a simmer. Whisk egg yolks slightly in a separate bowl, add a little of the hot milk, whisking to combine, and then pour yolks into the hot milk pot. Cook, stirring until the mixture thickens and comes to a boil. Remove from heat, strain if it looks a little lumpy, cover and leave to cool. Refrigerate overnight. • The second day — make the custard buttercream Beat softened butter until creamy and gradually add custard cream, add cognac and beat some more until smooth. Take cake layers out of pans and remove the baking paper. Place the first layer on the serving plate and put the springform side around it. (If you do not have a springform side big enough then refrigerate cream until firm enough to fill the cake without running.) Pour about ¾ of the buttercream over. Place the second cake layer on the top but inverted so the bottom of the second layer is the top of the cake. Add cocoa to the remaining buttercream, mix well and spread over the top layer. Refrigerate the cake several hours or overnight. • Later (or the third day...) Microwave the chocolate and oil for 1 minute and stir until chocolate is melted. Remove the springform side and pour over the chocolate glaze. Cheese and bacon pierogies Nicki Dobrzynski, Australian/Polish, Wānaka Making these pierogies has special meaning for our family as it's a dish we make and eat every Polish Christmas Eve (called Wigilia). Our children get involved and we spend the day making pierogies together as a family, which is the most wonderful thing. It creates wonderful food memories for the kids, but also means a lot to my mother-in-law that were continuing this tradition. My mother-in-law still makes the best pierogies I've ever eaten, and even though some Christmases we can't all be together in person, we still make the pierogies together over FaceTime. For the dough 300g Italian fine 00 flour (can substitute for all-purpose flour) 2 egg yolks 2 Tbsp melted unsalted butter 1 tsp salt 100ml warm water For the filling 200g bacon, finely chopped 2 onions, finely chopped 1 Tbsp salted butter 2 medium-large russet potatoes (or similar) 200g cheddar cheese, grated To serve: chopped chives and sour cream Make the dough Combine the flour with the egg yolks, melted butter, salt, and enough of the warm water to bring the mixture together in a medium bowl. Once the dough comes together, knead the mixture on a pastry board (about 10 minutes or so) until its smooth. Cover the dough with cling film or place back in the bowl covered with a damp cloth to let it rest. Prepare the filling Chop the bacon into very small pieces and fry until the fat has rendered down and is golden, but not too crispy, then remove from the pan and set aside in a bowl. Finely chop your onions and gently fry for about 3-5 minutes on low-medium heat in the leftover bacon grease (or add a little butter.) Once lightly golden, remove from the pan and set aside with the bacon. Boil potatoes until soft and mash well with a fork into a medium-sized bowl. While still hot, add the grated cheese, bacon and onion and mix well. The cheese should melt into the potato mixture, which should be pliable and able to be formed into balls. Once the mixture is warm enough to be handled, shape small spoonfuls into almond-shaped balls and set aside. Make the pierogi Roll out your dough as thinly as possible (ideally until it's translucent) on a floured surface. Using a small circular cutter or the thin rim of a small glass, cut out circles. Fill each one with the potato and cheese mixture, rubbing the edges of the dough with water and then sealing the edges together. Once all your pierogies are ready, bring a large pot of salted water to the boil and carefully lower a batch of pierogies into the water (you will need to cook them in a few batches). As soon as the pierogi float to the surface, usually about 3-4 minutes, leave them to cook for another 2 minutes. With a slotted spoon, transfer to a warm plate, or directly into a fry pan on medium heat with a little butter and fry until golden and crisp on both sides. Serve immediately with freshly chopped chives and a little sour cream and/or some buttery onions. Fesenjan Kiana Jalali, Iranian, Ōtepoti Dunedin Fesenjan (also called fesenjoon) is a sweet and sour Iranian stew from Northern Iran. It is typically served over rice in the Iranian manner. It is a festive dish for special occasions. Fesenjan is flavoured with pomegranate paste and ground walnuts and spices like turmeric, cinnamon, orange peel, cardamom, and rosewater, depending on the regions. It is traditionally made with poultry (duck or chicken) but can also be made using balls of ground meat or chunks of lamb. Depending on the recipe, it can have a sweet or sour taste. Fesenjan is served with Iranian white or saffron rice (polo or chelo). If the pomegranate sauce comes out too sour, sugar and fried onions may be added to sweeten it. Some regions like it sweet, some sour, and some a combination of both. I am from a city in Iran called Esfahan, and this is how my grandma used to make hers, with a side of saffron rice and tahdig (crispy rice). Since this is a dish reserved for special occasions, you know your grandma loves you too much if she makes it for you outside of these special occasions — it basically means you are an honoured and esteemed guest. 4 chicken breasts or 1 whole chicken, cut into medium-size pieces 2½ cups walnuts, finely ground 1 ½ cups pomegranate molasses 3 Tbsp vegetable oil or butter 1 big onion or 2 small ones, finely chopped ½ tsp turmeric ½ tsp cinnamon Salt and pepper to taste 2 Tbsp bloomed saffron 2 Tbsp sugar (optional, to balance the tartness of the pomegranate molasses) Cooked rice for serving Method If using chicken breasts, cut them into bite-sized pieces. If using a whole chicken, cut it into pieces, removing excess fat. Grind the walnuts in a food processor until finely ground. Be careful not to over-process, or they may turn into walnut butter. In a large skillet or pot, heat the vegetable oil or butter over medium heat. Add the chopped onions and saute until golden brown. Once the onions are golden, add turmeric and cinnamon to the skillet. Saute for another minute to toast the spices and release their flavours. Add the chicken pieces to the skillet and brown them on all sides, about 5-7 minutes. Once the chicken is browned, add the ground walnuts to the skillet. Stir well to coat the chicken pieces with the walnut mixture. Pour the pomegranate molasses over the chicken and walnut mixture. Add a little bit of cold water (½ cup) and mix well. Lower the heat to medium-low and let the fesenjan simmer for about 1 to 1⅕ hours, stirring occasionally. The sauce should thicken and darken during this time. You know it's ready if the oil from the walnuts has separated from them, forming an oily, glossy layer on top. Grind a pinch of saffron and bloom it with 2 tablespoons of hot water or ice cubes. Add the saffron at the end closer to serving time. Taste the sauce and adjust the seasoning with salt, pepper, and sugar if desired. The sauce should be slightly tart, sweet, and savoury. Once the sauce has thickened to your liking and the chicken is tender, remove from heat. Serve the fesenjan hot over a bed of fluffy rice. Optionally, garnish with chopped walnuts or pomegranate seeds for an extra burst of flavour and texture. Enjoy your home-made fesenjan, a delightful Persian dish that combines the richness of walnuts with the tanginess of pomegranate molasses.
The Irish Sun
23-06-2025
- Sport
- The Irish Sun
‘I've started to enjoy football again' – Ellen Molloy finding her balance after shock Ireland recall for USA friendlies
ELLEN MOLLOY was not expecting to find herself in America this month - so she is not going to try and second-guess where her future might bring her. Molloy, 20, admitted that she was surprised to be included in the Advertisement 2 Ellen Molloy is in the Ireland squad for the friendlies against the USA Credit: Sam Barnes/Sportsfile 2 She is back at Wexford after leaving Sheffield Utd Credit: Tyler Miller/Sportsfile Molloy was 16 when A year later she was player of the match as She has learned since that football , and life, do not follow a straight path. In September 2022, Wexford were in the mix for the league title, thanks in no small part to her 16 goals, when Advertisement Read More on Ireland WNT She was out for a year, swapping tips with fellow Thomastown native, Bohemians striker Colm Whelan, who had torn his ACL for the first of two times. He lost out on a move to Lincoln City whilst she missed Ireland's first A further 12 months later, she left for The Blade facilitated frequent returns home before she passed away. The loss was acutely felt and, in January, Advertisement Most read in Football Gossip There are no grand plans, just a straightforward objective. She said: 'I suppose I kind of put the enjoyment side of football first the last few months. Inside Arsenal's Ibiza holiday as Katie McCabe and teammates pop champagne to celebrate Champions League win 'I stripped it all back, took the pressure off and went back to my roots, I suppose. We've such a family atmosphere at Wexford and Sean Byrne coming in has been really good for the team and he's kind of taken the pressure off me as well. 'I've started to really enjoy football again and I think you can see that in the way I've been playing.' Advertisement Aside from navigating a family illness and passing, Molloy admitted that adapting to life as a full-time footballer was not without its challenges. She explained: 'There's a lot more to it than just playing football every day. Like it's the time that you're not playing football that you have to fill. 'I found when I had school , when I had studies, I had to really condense my time. When I was training, I was training, but I was able to switch off and I nearly found that works better for me. 'When I was in Sheffield, you train and you're home at 1pm, and that was nearly your day done. And it's not like you can go to the gym then because you've got all that done. Advertisement 'I suppose different things work for different people. I do think I like to be busy and, so yeah, it's just finding that balance and what works for me.' LOOKING ABROAD She is sufficiently aware, though, that if she wants to maintain a place in the international squad and progress she needs to be in a full-time environment and has not ruled out moving abroad again. She said: 'I do think the League is a bit away and there is quite a huge step up from the next few weeks and see how it goes.' And, in the meantime, she is doing what she can to try and bridge the gap between the domestic game and, potentially, lining out against Emma Hayes' Olympic champions in Colorado on Friday and/or Cincinnati on Sunday. Advertisement She said: 'You have to be doing extra. We train twice a week with the club so on Monday and Wednesday I would be doing a bit extra. There's no real question over it, it's just kind of expected.' There is an intention to return to her Geography and P.E. course in the future . She said: 'Who knows what can happen in the next few months or years? I'm just not going to look too far ahead.'
The 42
23-06-2025
- Sport
- The 42
'It was probably a bold move to come home and maybe an unpopular move to some people'
ELLEN MOLLOY IS living in the moment, conscious not to look too far ahead. The 21-year-old Wexford midfielder is back in the Ireland squad after a testing period. 'I kind of put the enjoyment side of football first the last few months. To be honest I wasn't expecting this call-up, I was just focusing on club,' Molloy says. 'But I was absolutely delighted when I got the call from Carla.' Molloy is one of the brightest young talents in Irish football, but her rise hasn't been straightforward. An ACL injury in October 2022 robbed her of a potential World Cup dream, while her first foray into professional football lasted just four months at Sheffield United. Advertisement The transition was a difficult one and her love of the game waned, while 'family reasons' contributed to her decision to return home in January. Molloy's grandmother, Breda Roche, died in October, having been diagnosed with stage four lung cancer shortly before her move to Sheffield in September. The loss of her 'number one supporter' was devastating, as she told The Irish Times last month, and she knew she needed to be surrounded by family and friends at home, and long-time club Wexford, as she rediscovered her love for football and lust for life. 'I think when I came back from the injury, I was maybe forcing trying to make up time, when probably what I should have put first was getting back consistently playing well and feeling like I was back to myself,' Molloy says. 'I don't regret going over and I can't fault Sheffield at all, it was a great club, the support they gave me was unbelievable. It was just more so the timing of everything, it just didn't feel right for me. 'It was probably a bold move to come home and maybe an unpopular move to some people, but looking back, I think it was the right move at the time. 'I kind of just stripped it all back, took the pressure off and went back to my roots. In the last few months I've started to really enjoy football again and I think you can see that in the way I've been playing.' The Thomastown natove is back lighting up the Women's Premier Division after a steep learning experience, personally and professionally. Molloy in action for Sheffield United last September. Alamy Stock Photo Alamy Stock Photo She's thriving in home comforts, planning to resume her PE and Geography Teaching studies in University of Limerick in September, having deferred the four-year course after one when she moved to Sheffield. She has been teaching in recent months, enjoying balancing work and studies with football again and keeping busy, as opposed to having a one-track mind. It seems to work best for her, but Molloy isn't opposed to giving professional football another shot. 'I wouldn't rule out going away again. I don't know when… I think I've learned a lot from my experience and whenever the time feels right, I wouldn't rule it out. But I'm just focusing on the next few weeks and I don't want to look too far ahead right now. 'I got a taster of what professional football is like and there's a lot more to it than just playing football every day. It's the time that you're not playing football that you have to fill. It is probably something not spoken about enough and there probably should be more awareness around that side of it. I would know what to expect if an opportunity did come up again. 'I probably struggle with too many options, I don't know what the right way to go is. It's just trying to get the balance and just really figure out what the right move is for me. 'I don't really have a long-term plan at the moment. I'm just enjoying my football right now.' Ireland's two-game tour of the US this week will offer a feel for full-time football once more, which Molloy is relishing as she makes a conscious effort to 'bridge the gap' with two team training sessions and a game per week with Wexford. 'The league is definitely growing. You can see it's a lot more competitive. Obviously there is no question there is a difference in the standard between the league here, we're a few years behind, but it definitely is going in the right direction.' Related Reads Minimal change in low-key squad announcement for Ireland's US summer tests Recalls and absentees as Ireland squad named for US friendlies As GAA takes hold through the summer, Molloy laughs that her family is 'probably the only one in Kilkenny that doesn't play hurling or camogie,' but she enjoys watching it. Another local is also making waves in the football world, Colm Whelan of Bohemians, and the pair often crossed paths during their ACL recoveries. 'I'd know Collie quite well around Thomastown. It's not a big town. He did a bit of rehab at David Roche's in Kilkenny and I would have done a bit of rehab there too. We would have been in touch a bit. 'It's great to see him back and doing so well at Bohs. We both never really forget our roots. Thomastown have been great to me and still are. I'm delighted for him.'
RTÉ News
23-06-2025
- Sport
- RTÉ News
Timing is everything for resurgent Wexford star Ellen Molloy
There's a flip side to life in full-time professional football that's probably not spoken about enough. Time. Too much of it. Your day is often done by lunchtime; then it's a case of putting the feet up, recovering, and waiting for the next session. To many, that's the dream, but there's context to these things and Ellen Molloy is a good example of a fine young player who looked destined to kick on in England only to be scuppered by time. Or, rather, timing. Molloy was linked with a move from Wexford to Sheffield United last September. Around that time, her grandmother Breda Roche was diagnosed with stage four lung cancer. They were extremely close. Then aged 21 (she turned 22 earlier this month), an emotionally torn Molloy took the plunge and went to England, travelling home as regularly as possible to see her gran. In October, Breda passed away. In an interview with the Irish Times in May, Molloy opened about the grief that blanketed her in the weeks following her gran's death. After just four months in Sheffield, she rejoined Wexford. It was the right call at the right time, with the gifted playmaker subsequently rediscovering her form and love of the game. Included in Carla Ward's Republic of Ireland squad for this week's friendly double-header against the USA, Molloy is now desperate to show she's still got the potential to carve out a strong career in green. "I suppose this is like a condensed version of professional football, these next two weeks." "I don't regret going over and as I've said previously, I can't fault Sheffield at all," she reflected. "It was a great club, the support they gave me was unbelievable. It was just more so the timing of everything, it just didn't feel right for me. It was probably a bold move to come home and maybe an unpopular move to some people, but looking back, I think it was the right move at the time. "I suppose I kind of put the enjoyment side of football first the last few months and to be honest I wasn't expecting this call-up, I was just focusing on club. But I was absolutely delighted when I got the call from Carla. I'm really looking forward to the next two weeks. It's a really good opportunity." Molloy, born and raised in Kilkenny, is no stranger to adversity. Three years ago, she was the brightest young talent in the SSE Airtricity Women's Premier Division and looked nailed on to force her way into Vera Pauw's long-term plans. A nightmare ACL injury scuppered those dreams, sidelining Molloy for a year. She missed the World Cup, rehabbing at Roche Injury Clinic around the same time as fellow Thomastown native Colm Whelan, now at Bohs, then at UCD where he sustained an ACL injury just before he looked set to move to Lincoln City. She's had to bide her time to try and rebuild momentum on the international front. The games in Denver (Friday, 2am) and Cincinnati (Sunday, 8pm) are an opportunity for this creative force to remind people just how good she is. "I got a taster of what professional football is like and there's a lot more to it than just playing football every day," Molloy added. "Like, it's the time that you're not playing football that you have to fill. And I kind of got a taste of that and have a better idea I suppose. "But that wasn't the sole reason for me coming home. I had a fair idea about how to fill my time and stuff, but I had family reasons as well for coming home. "I'd be educated and would know what to expect if an opportunity (to move abroad) did come up again. I'm just looking forward to this camp and getting to work under Carla. "I suppose this is like a condensed version of professional football, these next two weeks, so I'm just looking forward to getting back into that and seeing how I feel in that environment again." Molloy is one year into a four-year teaching degree at UL, specialising in PE and geography. She likes to be busy, managing her time rather than trying to fill it. Time. It's something Molloy references frequently, but she also speaks about the joy and freedom of playing in the here and now. There's no point in looking too far ahead when things are going so smoothly. "I need to be playing at a higher standard," she admits, "but right now I'm not really focusing on that too much. I do think the league is a bit away and there is quite a huge step up from the League of Ireland to international football.
