Valley Breeze

The Valley Breeze Woonsocket North Smithfield 09-05-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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VALLEY BREEZE LIVING EDITION | SEPTEMBER 5-11, 2019 AT HOME / ENTERTAINMENT 5 British Broiled Tomatoes Hearthstone Inn, Eureka Springs, Ark. Ingredients: 4 large ripe tomatoes 2 tbsp. olive oil Salt & pepper to taste 1 clove garlic, crushed This recipe for BROILED TOMATOES was taken from the recipe collection recovered from the trash. 1/2 cup grated Parmesan cheese 4 tbsp. cubed butter 1/4 cup fresh parsley Sprigs of parsley for garnish Directions: Wash tomatoes and cut into halves. Drain on paper towels, cut side down for about 20 minutes. Place tomatoes, cut side up, in a baking dish, brush tops with olive oil. Season with salt and pepper and the crushed garlic. Sprinkle with cheese and dot with butter. Sprinkle with chopped fresh parsley. Place under the broiler until cheese is bubbly and browned, approx. 3 minutes. Watch closely so as not to burn. Serve immediately with sprig of parsley to garnish. Do you like to read The Valley Breeze? Then please shop with our advertisers, and tell them 'I saw it in The Breeze!' Adaptive kayaking available in Douglas, Mass. WHITINSVILLE, Mass. – Join All Out Adventures and Blackstone River Valley National Heritage Corridor for accessible kayaking on Wallum Lake at Douglas State Forest. The program is free and open to people with disabilities and a guest. Through the use of tandem kayaks, paddle adaptations, and outriggers, AOA makes kayaking accessible to people of all levels of ability. Adventures available at 11 a.m., 12:30 p.m. and 2 p.m., by advanced registra- tion only. Space is limited. The follow- ing dates are offered: Tuesday, Sept. 10; Saturday, Sept. 14; and Tuesday, Sept. 17. To register, visit AllOutAdventures. org or call 413-584-2052.

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