Valley Breeze

The Valley Breeze Woonsocket North Smithfield 01-09-2020

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

Issue link:

Contents of this Issue


Page 19 of 35

4 AT HOME / ENTERTAINMENT JANUARY 9-15, 2020 | VALLEY BREEZE LIVING EDITION 2020: The year of new beginnings LINCOLN — Well it's hard to believe another year has gone by and a new decade begins. This one will be dubbed the "Decade of New Beginnings" for me. My husband, Jim, and I will step back and retire at a not-so-far-off point. They call it the golden years, but with that comes many thoughts, worries, concerns, anticipation and a lot of excitement, too. We have both been working since our teenage years. I began babysitting at age 11; next was a "real" payroll part-time job (I had taxes withdrawn) at the Lincoln Laundromat in the Front Street plaza, after school and on Saturdays. My Auntie Barbara and Uncle Andy owned it back then and I made a whopping $1.60 per hour. I worked many other part-time jobs. I babysat for my niece in my home, I worked at Child World (a toy store) during the Christmas season of Cabbage Patch dolls and held a part- time day job at R.I. Buckle Company when my son's friend's mom offered me the office job with perfect hours to accommodate our children's schedule when they were all in school. Jim worked two jobs, oftentimes adding nights or weekends, when I stayed home round the clock. The worst time for us was when he worked full-time days, I worked full-time nights and we literally handed the kids off to each other. But we paid our bills, we worked, and we worked hard. My first full-time job was in print- ing, platemaking specifically, and I was responsible for proofreading back then, too, a skill that helped with my Valley Breeze beginning in 1998. I've always had this "gift" for finding what's wrong with the picture. Some would call it perfectionism, and yes, it can be a curse as well. So proofread- ing (finding what's wrong) has always been a great fit for me. In my more mature years, however, I have been gifted with a new appre- ciation for what is right in the world. You need to look harder for the good in our busy self-absorbed world but there is always more good than bad if you open your eyes, and your heart, and believe. Having worked so hard for these many years, and knowing no other way, it is a bit unsettling, the thought of stepping down and away from that daily grind. Yet the flip side of that coin is the clock. It ticks and ticks and then one day it will stop ticking. This year I lost two important people in my life, my Uncle Andy last February and my father-in-law, Harold, this past October. It really makes you stop and think about time. It is not a given – it should never be taken for granted or wasted. I choose to do my part to try and make it better one person and one interaction at a time. It matters. And so with a new horizon, one that we have worked for and toward for almost 50 years, this new begin- ning is in full view. I have decided to embrace the unknown, our unmapped future, with a confidence that it is going to be grand. I hope you enjoy this week's beef stew recipe. It is a hearty and delicious dish that is best served with a crusty slice of bread and butter. The Recipe Box RHONDA HANSON Dutch Oven Beef Stew Ingredients: 1/4 cup all-purpose flour 1/4 tsp. salt, optional 1/4 tsp. pepper 1-1/2 pounds stew beef, cut into 1-inch cubes 1 large onion, chopped 3 garlic cloves, minced 2 tbsp. canola oil 4 cups beef broth 1 can (14-1/2 oz.) stewed tomatoes, cut up 1/2 tsp. dried thyme 2 large potatoes, peeled and cut into 1-inch cubes 1 large sweet potato, cut into 1-inch cubes 3 medium carrots, cut into 1/4-inch slices 3 celery stalks 1/2 cup frozen peas, thawed Directions: 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Save any remaining flour mix- ture. 2. In a Dutch oven, cook the beef, onion, celery and garlic in oil over medium- high heat until meat is browned. Stir in reserved flour mixture until blended. Gradually stir in beef broth, tomatoes and thyme. Cover and bake at 350 degrees for 1-1/4 hours. 3. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Serves 6. Valley Talks begin Sunday at MoWC WOONSOCKET – Valley Talks, a series of biweekly historical lectures, will begin Sunday, Jan. 12. All events are free and take place at 1:30 p.m., at the Museum of Work & Culture. This year's series will focus on the Rhode Island Historical Society's 2020 theme, Spotlight Rhode Island, highlighting perform- ing arts and artists throughout the state. The series will kick off with "SOS: Saving our Stadium," a talk by Stadium restoration lead architect Dan Peloquin. In this presentation, Peloquin will share a first- hand account of the process to rescue and refurbish Woonsocket's own Stadium Theatre. Built in 1926, the Stadium was opened by Arthur Daman so locals could access high quality entertain- ment "right here at home." Peloquin will discuss this his- tory and how Daman's dream inspired the 1997-2001 restora- tion efforts, spearheaded by a small group of volunteers. Having been involved in every aspect of the restoration of the theatre and renovation of the Stadium Conservatory, Peloquin is uniquely situated to present on this beloved Woonsocket landmark. Seating is limited to 75 and is first-come, first-served. Other Valley Talks will include: • Jan. 26: Rhode Island International Film Festival Executive Director George Marshall presents on the his- tory of the festival, which began in Woonsocket, and screen 2019 Festival winner "A Sister." • Feb. 9: Former Providence Journal music critic Rick Massimo explores the history of the Newport Folk Festival through stories, music and images captured in his new book "I Got a Song." • Feb. 23: Writer Jeanne Douillard examines the initial move of French settlers from France to Canada, their trans- formation into British subjects, and their eventual immigra- tion to New England. • March 8: Paul and Denise Bourget discuss how they transform themselves into Brevet Maj. Gen. George Sears Greene and Mrs. Martha Greene and their ded- ication to historical reenacting. • March 22: Filmmaker Christian de Rezendes offers a preview of his historical docu- mentary series "Slatersville: America's First Mill Village" highlighting the French- Canadian portion of the story. Place your classified ad online at

Articles in this issue

Links on this page

Archives of this issue

view archives of Valley Breeze - The Valley Breeze Woonsocket North Smithfield 01-09-2020