Author Archives: Lynda Rego

Blueberry muffins

Blueberry muffins with thyme, lemon or both

Blueberry muffins with thyme, lemon or both

By Lynda Rego lrego@eastbaynewspapers.com Blueberries are in the markets and farmers’ markets (mine weren’t as prolific as last summer and I let the birds have them). So, I’ve been making blueberry pancakes and muffins and peach/blueberry crisp. I don’t remember where I got this recipe, but I tweaked it over the last couple of years

epodunk.com is a great site to check before taking a trip. You get a historic postcard of the town, a map, geographic features, population, crime rates, well-known residents, churches, libraries, museums, cemeteries and other useful tidbits.

Tips for genealogical research trips this summer

By Lynda Rego I was hoping to have time for a research trip or two this summer. Just to towns in New England. A couple of previous trips taught me what to do — and not do. First things first Obviously, the more research you do in advance, the more productive the trip will be.

Chicken and Peppers in Vinegar Sauce is a tangy/sweet dish.

Colorful chicken dish is perfect for summer

By Lynda Rego Chicken cooked with peppers and onions in a vinegary sauce sweetened with a touch of honey is so colorful and pretty — and delicious,  too. It’s just perfect to use peppers from your garden or the farmers’ market. This dish takes about 50 minutes to make. I have become a huge fan

Lunch in Paris

Some selections for outdoor summer reading

Summer is for gardening and reading – preferably reading in the garden. But, wherever you choose to read (or on whatever device; me, I prefer good, old-fashioned books), here are some ideas. “Lunch in Paris: A Love Story with Recipes” (2010) by Elizabeth Bard is a combination memoir/cookbook. Bard was working in London when she

Roasting beets is easy and brings out their sweet, earthy flavor.

Summertime and the living can be easy

“Summertime and the livin’ is easy” the song says. And, it is. The Mount Hope Farmers’ Market in Bristol had fresh tomatoes, mushrooms, sand dabs (fish), spinach, bunches of golden beets and locally made cheeses on a recent visit that translated into two great meals. For the first meal, I roasted the beets — very

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