Chapter Two - Better late than never.
Trip Start Jul 18, 2012
9Trip End Jul 23, 2012
Arriving at the luggage carousel in Providence, we are happy to see our friends waiting for us. We anticipate a pleasant drive through the lovely New England countryside to Talley’s Corner in Whitinsville, but Karen and Ed have something special for us to visit before we get to their home, The Willard House and Clock Museum.
There is no tarmac or painted white lines in the green field where we park our car. It really is a car "park". Across the field is an attractive red-painted barn-like homestead surrounded by a pretty garden and thick woodlands. Inside it’s a fascinating peep into the period before digital clocks, when an accurate and beautiful timepiece could still be assembled in a home workshop.
In the nearby village of Grafton we come across a small market on the town common which is set amongst churches and historic homes
“How about a cup of coffee at the Grafton Inn? It looks so adorable.”
“Look at all the fresh raspberries and blueberries on sale!”
“Don’t eat too much,” says Karen. “We’ve got a nice surprise for you when we get home.”
Sure enough, when we arrive at Talley’s Corner, we find a bountiful raspberry and blueberry patch in the back garden, and gorge on the luscious fruit. I haven’t eaten fresh raspberries directly from the bush for forty years, since my Dad cultivated them in the garden back in England
Our evening entertainment is a free musical concert by a fine local group of folk singers appearing at the reconditioned Brick Mill in the Whitin Machine Works. Whitinsville was a company town back in the 19th. Century relying on the Whitin family’s cotton mills and machine works, which was to become one of the largest textile machinery companies in the world. It was the center of life in the village for over 135 years. It’s now been turned into apartments and a community centre.
A lasagna dinner in the garden under the gazebo with the sun still out at 8:30 pm, is most unusual for us sub-tropical natives. The mangoes we have brought with us combine marvelously with frozen yoghurt and Karen’s fresh raspberries and blueberries from the garden to make an exotic fruit salad.
My Review Of The Place I Stayed