Wednesday, February 10, 2016
Authors Posts by Lynda Rego

Lynda Rego

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From Academy Award nominees to timeless classics, the 2015 Tournées French Film Festival returns to Roger Williams University on Tuesday to Saturday, April 7 to 11, on the Bristol campus at 1 Old Ferry Road (Route 136). It is...
By Lynda Rego Last summer was my third year of growing potatoes. It’s probably one of the easiest and most fun things to grow and my great-nieces love to help dig them up. They get so excited every time we...
The Bristol Art Museum is hosting its first exhibit in 2015, “Sculptural Explorations: Resource Consumption, Creation & Trade,” from March 6 to April 19 in the museum at 10 Wardwell St., Bristol (off Hope Street, Route 114). It features...
By Lynda Rego Sometimes recipes are mothers of invention. On a whim, I picked up mushrooms at the market thinking veal and mushrooms would be a nice, comforting meal for the weekend. But, the meat department didn’t have any veal. So,...
March is Genealogy Month and the Bristol Historical & Preservation Society will present five genealogical workshops on Saturdays from 9 a.m. to noon at the society at 48 Court St. “Genealogy 101” with Lynda Rego is on Saturdays, March 7,...
If you haven’t seen the winter issue of Edible Rhody magazine, keep an eye out for one at area liquor stores and/or restaurants or food purveyors. It’s “The Chocolate Issue” and has some interesting articles on chocolate production, local...
Winter has arrived. Reading has moved indoors and become one of the comforts that keep the cold weather at bay. Curl up with a good book and take a break from the wind and snow. “Joyland” (2013) by Stephen King....
There’s nothing like a creamy chowder to fight off the winter chill. I like clam, crab and corn chowders and wanted to try a shrimp/corn version when I came across this recipe in a magazine last summer. I changed...
New England conference is in Providence this year By Lynda Rego I try to re-check genealogy websites periodically — because they are always adding new material. I made new inroads into two paternal lines last month by backtracking to old sites. One...
I’m always looking for new dishes to make. Which is why I’m not a fan of the “Chopped”-type cooking show. I suppose they can be entertaining, but what do I get out of it? I want a recipe for something...
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