Rhode Island
401 Fun: The best things to do in R.I. Sept. 20-27 – The Boston Globe
My friends, it’s that weird week when we have one foot in summer, one foot in fall. As your loyal 401 Fun columnist I’ve hunted high and low for fun from both seasons: From a seafood fest and outdoor jazz, to a pumpkin trail and a Portuguese Oktoberfest (Oktobahfésta! It’s real.) Let’s go.
ONE PROVIDENCE PLACE: A MALL MUSICAL
Peak Rhode Island. The Providence Place Mall just keeps serving inspo. First, artists lived there. Then, a podcast about the artists. Then a documentary about them called “Secret Mall Apartment.” Now, a musical:
“One Providence Place: A Mall Musical” runs Sept. 19-29 at the AS220 Black Box Theater. According to billing: “Don’t expect this to be a straight-up retelling of the mall apartment saga. The folks behind this production… used the concept as a jumping off point” to talk about art, grief and family. $20. 95 Empire St. Providence. Details here and here.
NEWPORT JAZZ
BYO picnic to this Portsmouth vineyard to enjoy jazz from Kenya. Newport Live x Greenvale Vineyards Present “Aaron Rimbui: Jazz From Kenya” Sept. 20. Multi-instrumentalist and composer Harun Kimathi Rimbui, who was born in Nairobi, is regarded as one of the greatest pianists in East Africa, according to African newspaper Nation. $35. 7p.m. 582 Wapping Road, Portsmouth. Details here.
NEWPORT MANSIONS WINE & FOOD FESTIVAL
This annual Rhody staple is mostly sold out. But the festival also includes a series of wine dinners at participating restaurants Sept. 20 and 21. Details on those events here.
PORTUGUESE OKTOBAHFESTA
I love this so much. Head to Vigilant Brewing for their 3rd annual Oktobahfésta Celebration Sept. 21. Think beer, Portuguese food from Casa Tia Rosa food truck, malassadas, live music, and a Portuguese Azulejo Tile Painting Workshop. The ticketed event includes two tiles, lunch, dessert, and Vigilant beer. 44 Ballou Blvd., Bristol. Tile painting 2-4 p.m., $50. Otherwise free admission. Details here and here.
SOCCER TIME
Get your Ted Lasso on. The Ocean State’s pro men’s soccer team, Rhode Island FC, takes on FC Tulsa Sept. 21 at 7:30 p.m. Ticket prices vary. At Beirne Stadium at Bryant University. 1150 Douglas Pike, Smithfield. Details here.
DAVID SPADE
Whether you know him from “Tommy Boy,” “Grown Ups,” “Joe Dirt,” “Saturday Night Live”… you all know him. The comic plays PVD’s The Vets Sept. 21 at 8 p.m. From $45. 1 Avenue of the Arts, Providence. Details here.
GETTIN’ SQUIDDY WITH IT
Saturday is the last day of summer, and fittingly, the Ocean State is closing the season with one last seafood fest: It’s squid time. The 7th Annual Rhode Island Calamari Festival in Narragansett is Sept. 21, and typically draws thousands from across southern New England to dig into 1,500 pounds of calamari, according to billing. Local restaurants compete for top honors and the “calamari crown” in three categories: Best Overall, Most Inventive, and Most Spirited Team, according to billing. (If you win the Calamari Crown, please send me a photo. I’m picturing golden tentacles.) Don’t like squid? Fear not: There will be food trucks. Adults $20 advance, $25 door. Free admission 12 and under. 35 Ocean Road, Narragansett. Details here.
LAST WATERFIRE OF SUMMER
It’s tradition, on the last day of summer, for Rhode Islanders to gather by river banks in Providence to light pyres. We’ve got a special WaterFire on Sept. 21.
As the daughter of two Rhody teachers, I love this: “WaterFire: A Salute to Rhode Island Educators,” includes an awards ceremony and torch procession honoring Rhody educators at Memorial Park at 4:30 p.m. At 6:40 p.m., some 90 District Teachers of the Year and educators will take part in the lighting ceremony.
Meanwhile, Washington Street Bridge will see “Robots on Fire” 5:30-10 p.m. Don’t be scared: it’s just 20+ robotics teams showing us their latest projects. Plus fire-spinning, stargazing, and more WaterFire Fun. Details here.
RHODE ISLAND HERITAGE FEST
Get to know your neighbors at the free-admission 46th Annual Rhode Island Heritage Fest Sept. 21 at the WaterFire Arts Center. Billed as a lively celebration of our state’s rich cultural heritage, expect culture, music, and dancing from around the world. Explore cultural exhibits, visual art, craft demonstrations, dance, music, and food trucks. It’s a jam-packed schedule, including a Puerto Rican drum group, a Bavarian folk dance group, Bollywood Dance, Rhode Island Black Storytellers, singing from the French American School of Rhode Island, dancing from the Colombian American Cultural Society, Swedish Folk Songs, Irish dancing, Korean harp, and much more. Plus face-painting, arts and crafts for kids. 475 Valley St., Providence. Details here and here.
HISTORIC HOMES
If you love historic homes, head to Bristol for the Bristol Historical & Preservation Society’s House Tour Sept. 21 from 10 a.m. to 4 p.m. The rain or shine event features 11 houses in downtown Bristol, according to billing. Shuttle vans will be available to take visitors to the homes. Advance tickets $45; day of $55 at 48 Court St. Details here.
BALLET IN THE PARK
Leap into fall — literally. Sept. 22 is the first day of fall, and Ballet RI is hosting a free day of dance at Roger Williams Park Temple to Music. According to billing, you can take an “open creative movement class at noon,” then watch a performance from the Ballet RI Company Dancers at the pet-friendly event. Plus local artists, vendors, and food trucks. Free. Noon to 3 p.m. 1000 Elmwood Ave., Providence. Details here.
AUTUMN NIGHT MARKET
Rhode Island Night Market hosts an Autumn Marketplace Sept. 26, 6-9 p.m., at the Event Factory in Warwick. Hit up a local artisan makers market, with full bar, music, line dancing, paint and sip, giveaways and more. The first 100 attendees receive a $5 Dunkin’ card, according to their Insta. Free entry. 144 Metro Center Blvd. Details here.
HOPOSIUM: BEERS OF OKTOBERFEST
You think you know beer? Hop-heads, School yourself for Oktoberfest season and head to Westerly’s United for “Hoposium: Oktoberfest & Festive Fall Brews” Sept. 27 at 7 p.m.
Hosted by master beer judge Max Finnance, you’ll explore seasonal beers like pumpkin ales, and learn more about the history of the world’s biggest beer festival. (I think I can get an A in this class.) 21+ Tickets include “3-4 beer tastings.” $32. 5 Canal St., Westerly. Details here.
LAST FOOD TRUCK FRIDAY
Say it ain’t so! Summer truly is over when the last of the food trucks in Roger Williams Park migrate to their winter homes. The final #FoodTruckFriday is Sept. 27. Bring a chair or blanket and soak up live tunes from local artists, jump on the carousel, or hop the train ride. Free admission; pay for what you eat. 1000 Elmwood Ave., Providence. Details here.
PUMPKIN TRIVIA TRAIL
What WaterFire is to Rhody summer, Roger Williams Park Zoo Jack-o-Lantern Spectacular is to Rhody fall — part of our customs and rituals. Yes, my friends, it’s time to see thousands of pumpkins as the Jack-O-Lantern Spectacular returns Sept. 27. This year’s theme: “Trivia Edition.” Show off your trivia knowledge as you wander through the display filled with thousands of carved pumpkins. Open nightly 6-10:30 p.m. Online purchase only. Mondays through Thursdays: $19 adult, $16 child (babies 1 and under free). Fridays through Sundays: $22 adult, $19 child. 1000 Elmwood Ave., Providence. Details here.
BUT WAIT, THERE’S MORE: ONGOING FUN
MAIZE MAZE: Escobar Farm’s Corn Maze is now open for the season. Dare to escape Portsmouth’s maize maze. Plus concessions and hayrides. Adults $10, ages 4-10 $8. Under 3 free. 255 Middle Road, Portsmouth. Details here.
HOW DO YOU LIKE THEM APPLES?: It’s apple-picking season, baby. From Jaswell’s Farm, to Steere Orchard in Apple Valley, it’s time to skip the supermarket and pick your own treats. Obviously, check online before you hit up any farms — Mother Nature is in charge here — but I rounded up some Ocean State orchards for apples, cider, doughnuts, pumpkins and peaches here.
BIG BEAUTIFUL BAMBOO BIRDS: You’ve heard of the Charlestown trolls — now there’s the big beautiful birds of Bristol. Noted artists Donna Dodson and Andy Moerlein are talented artists in their own right. When they team up, they are The Myth Makers, and they’ve created big beautiful bamboo birds at the 33-acre Blithewold estate in Bristol. Each bird ranges from 15 to 30 feet tall, and each has a story to tell. Free to see with admission through next summer. Tuesdays through Saturdays, 10 a.m. to 4 p.m., Sundays 10 a.m. to 3 p.m. General admission for adults, $22, ages 11-16 $11; children ages 6-10 $6; ages 0-5 free. 101 Ferry Road. Details here.
BROWN’S ART WALKING TOURS: Brown University now offers free public art walking tours led by Brown students every weekend. Learn about Brown’s public art collection with a 40-minute student-curated tour, exploring six works of art. All tours are outdoors, rain or shine. No registration required. Meet up at 1 p.m. On Saturdays, meet at the Eli Harvey sculpture, Bronze Bruno, on the College Green (79 Waterman St.) On Sundays, meet at Tom Friedman’s Circle Dance, on the Campus Walk. Tours run weekends through Nov. 17. Map and all details here.
FOOD AND ARCHITECTURE WALKING TOUR: Food, art, and architecture come together for Downcity Providence Food Tours, noon to 3:30 p.m., on Thursdays, Fridays, Saturdays and Sundays through November. Get an insider’s view of creative and lively Providence during a tour lasting more than three hours over 1.7 miles. Discover some of the city’s award-winning restaurants, its hidden art and historic architecture. Tickets $76-$94 per person. 1 Ship St., Providence. Details here.
Until next week, Rhody: Keep rockin.’
Lauren Daley can be reached at ldaley33@gmail.com. Follow her on Twitter @laurendaley1.
EAST GREENWICH, R.I. (WPRI) — If you’re looking to satisfy you’re sweet tooth, look no further than Division Street.
Nothing Bundt Cakes opened its first Rhode Island bakery in East Greenwich earlier this month. The new bakery is situated within East Greenwich Square, which is also home to the Ocean State’s first Crumbl.
The bakery is known for its handcrafted specialty Bundt cakes, as well as smaller “Bundtlets,” and bite-sized “Bundtinis,” that come in a variety of flavors.
“There’s a strong sense of local pride, creativity, and community here that aligns perfectly with our values,” said Jake Williams, who owns the East Greenwich bakery. “We were drawn to the area’s vibrant small business culture and the opportunity to contribute something special.”
Nothing Bundt Cakes is also expected to open another bakery at Chapel View in Cranston later this year.
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Rhode Island
Gather Round at These Unique, Seemingly Unrelated Rhody Businesses – Rhode Island Monthly
Ice cream class attendees look next door at the glassblowing studio. Courtesy of Gather
It all started with a glassblowing studio. Benny Giguere had just moved from Vermont to Providence when he and high school friend, Matt Stone, decided to turn their passions into a brick-and-mortar endeavor. Giguere had been a glassblower for twelve years and felt Rhode Island was the perfect place to bring his talents.
That was around 2010. Now, in addition to a Providence glassblowing studio, Gather has two other businesses under its belt: an adjoining ice cream shop and a farm in Johnston. The goal for all three? To bring people together.
“One of the reasons we named it Gather was because the goal is to bring in more of the public and offer experiences,” Giguere says. “Gathering is the first thing you need to do in order to make something. We couldn’t do any of this without gathering.”
Fire and Ice
Benny Giguere uses his breath to expand glass during a live demonstration. Photo courtesy of Gather
Located at the tail end of Atwells Avenue, Gather Glass and Gather Cafe & Ice Cream Bar offer an experience called Fire and Ice, where participants make their own glass (the fire) and then craft a batch of ice cream (the ice). I set out to try the experience that blends the two businesses, starting with glassblowing.
The glassblowing space is split into two parts, a retail side and a studio side. We step into the studio and Giguere shows me the color options for my soon-to-be wine glass. Brightly colored glass pieces rep Rhode Island-friendly names like RIDOT, bright orange with white glass, and Blizzard of ’78, blue with white glass. I choose one called Grinch (a bright green).
Giguere takes me through the motions of the glassblowing process. Once prepped, I put on my safety goggles to do it for real. Giguere stays by me the whole time, mirroring what I need to do next while jumping in when I need assistance. With his laid-back but assertive cadence, he is obviously the man in charge.
“Once you choose a career like glassblowing, you either work for somebody else’s dream or you forge your own path,” he says.
Giguere helps a student shape their glass. Photo courtesy of Gather
Since opening, Gather Glass has partnered with multiple local businesses. WaterFire was one of the first to work with Gather and that relationship still stands today, with Gather Glass glassblowing at almost every WaterFire lighting. Other local partners include Bellini and the Industrious Spirit Company. The shop also works with the Rhode Island Community Food Bank and donates to Crossroads Rhode Island.
“While the goal is to bring people in our doors, we also go out of our doors to help better things in the community,” Giguere says.
My glass needs to stay overnight to properly harden and cool, but not before Giguere helps me with the finishing touches.
In its first year, Gather Glass welcomed around 350 people to its studio. In 2025, that number climbed to more than 9,000.
Ice Cream Madness
After finishing my wine glass, I switch gears and walk next door to the ice cream making class. The ice cream shop shares a glass wall with the studio so customers can watch the classes while enjoying their ice cream. A fully stocked bar with local brews and spirits from local distilleries offers visitors a stronger alternative to milkshakes.
I make my way over to the ice cream making station, complete with a scale, a stovetop and other ice cream making tools. Leading our class is Andrea LaFazia, a chef who helped open Troop.
Liquid nitrogen floats out of an ice cream churn as attendees look on in awe. Photo courtesy of Gather
The ice cream shop was born in large part due to the Johnston farm, which had an apiary and lots of lavender growing. They used the ingredients in a honey lavender ice cream, which they sold on the farm and at events. After positive feedback, they used the farm’s basil in a lemon basil ice cream, and an idea was born.
“The thing that makes Gather special is everything we do is an experience that we can share,” LaFazia says. “So, we decided that it wasn’t enough to just make our own ice cream — we had to teach people how to make ice cream.”
Gather began renovating the space next to the glassblowing studio two years ago and opened the ice cream shop last July. The shop is open for ice cream making classes and premade ice cream purchases.
After hearing the shop’s backstory, it’s time to decide our flavor base. Options include vanilla, chocolate and coffee made from New Harvest coffee beans.
I decide on my flavor: chocolate-strawberry. After mixing some cracked eggs, milk and other ingredients on the stovetop, the base goes inside a freezer to harden while we decide on our mix-ins. Some, like marshmallows and peanut brittle, are made in-house. I go for the cookie dough globs and waffle cone bits.
Andrea LaFazia adds the showstopping liquid nitrogen to her ice cream creations. Photo courtesy of Gather
LaFazia starts churning the ice cream using liquid nitrogen.
“When we dump the liquid nitrogen into the cream, the air pockets shut down,” she says. “This makes it so you don’t have that crunch and thinness you get with other ice cream.”
The liquid nitrogen’s foggy contents waft out of the churner as I add my mix-ins, watching them fold into the ice cream’s base. LaFazia gives me two scoops of my creation to sample and puts the rest into the freezer to harden. It’s some of the best ice cream I’ve ever tried, and the view of glassblowing next door provides entertainment while I scarf it down.
“Sometimes people get confused about how a glass studio, an ice cream shop and a farm are all tied together,” LaFazia says. “But we’re really just trying to create an environment where people can get together, have a great time and not be scared.”
Go for the Goats
A fifteen-minute drive from Atwells Avenue brings me to my final stop, Gather Farm in Johnston. The farm uses a community supported agriculture model, where consumers purchase shares of the farm’s harvest. Once a week during the season, the farm brings produce to the ice cream shop for CSA members to pick up.
All the produce is grown using organic and regenerative practices. CSA members have access to weekly yoga sessions in the summer and fall and pick-your-own opportunities during peak season. Spring sees produce like lettuce, carrots and rosemary harvested while summer is for cucumbers, sweet corn and blueberries.
The farm also offers various classes and works closely with the African Alliance of Rhode Island, which runs the six-acre Bami Farm in Johnston.
Gather Farm goats Salty and Fawn seemingly pose for a photo in the goat greenhouse. Photo courtesy of Gather
Aidan Simmons, the farm’s goat caretaker, waves at me as I park. She’s a twelfth-generation dairy farmer and second-generation goat farmer. In 2024, after learning her family could not continue operating Simmons Farm in Middletown, Simmons found a new home at Gather. Since then, she’s worked to perfect the farm’s goat hikes and goat cuddling sessions.
She leads me through the greenhouse, which doubles as the property’s event space. Here, Simmons and Gather farmer Elisabeth Stone tell me about their efforts to make the goat hikes more accessible for all.
“It’s important we make the hikes doable for all people,” says Simmons. “The hiking trail is mostly flat, so even if you aren’t completely mobile you can participate.”
We finally reach the stars of the afternoon: the goats. Twenty-three goats waddle by as I step into their space, with Simmons greeting each one by name.
A few goats congregate toward the front corner of the goat greenhouse, and I walk over. Behind the blocked off area, three pairs of bright eyes stare up at me, each pair belonging to a floppy-eared baby goat. Their names are Jude, Willow and Ivy. Each is small enough to pick up and carry around. Simmons hands me Willow as we settle in for goat cuddles.
The cuddles are a new offering at the farm. During each session, guests can sit and snuggle with the goats for thirty-five minutes.
While I’m holding Willow, Simmons tells me more about the farm. Weekends are for the farm’s goat hikes, one-hour strolls through the property where attendees learn about goat history and fun facts from Simmons. The hike gives the goats time to forage around the property, which helps with the enrichment they require. Simmons also has plans to start offering goat yoga.
Simmons’ world revolves around the goat’s happiness. During our cold snap in January, Simmons brought the babies inside to the guest room of her home, which is on the Gather Farm property only a few feet from the goat greenhouse.
Aidan Simmons leads hikers and her goats through the hiking trails on the Gather Farm property. Photo courtesy of Gather
“Some of them have never met their mom, but I’m their mom,” she says. “I kind of had to stop everything I had going on in my life to take care of them, but it’s worth it.”
I put down Willow, who’s been gnawing at my hair for the past few minutes. I stand up next to Simmons and ask what her dream is for the farm.
“The dream is to have a fully functioning farm,” she says. “I really want to prove that you don’t have to be the worst person in the world to be a dairy farmer.”
I give each of the baby goats one last squeeze before I head back to grab my things. I tell Simmons she has a pretty great thing going and she laughs, nodding.
“While I gave them goats, they gave me and my goats a home and hope when I didn’t know what was coming next,” she says. “This place really is like a family. All of the people I get to work with, they’re everything to me. I just feel like the luckiest person every day.”
I say my final goodbyes and walk to my car. My drive home is filled with thoughts of Gather and the people who make it all happen. From the heat of the glassblowing studio to the chill of the ice cream class and the warmth of the goat cuddles, Gather makes people feel like they belong. And in these chaotic times, couldn’t we all use a little sense of togetherness?
Gather Glass, 521 Atwells Ave., Providence, gatherglass.com; Gather Cafe & Ice Cream Bar, 519 Atwells Ave., Providence, gathercafe.com; Gather Farm, 380 Greenville Ave., Johnston, gatherfarm.com.
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Learning Experiences
Interested in more hands-on experiences that blend education and fun? Check out these three spots below.
Thames Glass
Located in the City by the Sea, Thames Glass offers various make-your-own classes. Guests can make ornaments, paperweights and vases, among other items, with the help of a professional glassblower. 688 Thames St., Newport, 846-0576, thamesglass.com
The 1661 Animal Farm
Part of the 1661 Block Island Resort, this farm houses goats and pigs and more exotic animals like kangaroos and camels. Visitors can purchase vegetables to feed the animals at a farm store on the property. 1 Spring St.,
New Shoreham, 466-2421, blockislandresorts.com
CHOP
The Culinary Hub of Providence offers sit-down dining and engaging culinary classes. Through educational workshops, visitors can learn skills from CHOP’s culinary professionals and expert guest chefs. CHOP’s open kitchen also allows diners to peek into their meals’ creation process while the Chef Demo Bar offers quick kitchen demos and tastings. 211 Washington St., Providence, 429-2450, culinaryhubpvd.com
As if the aftermath of her explosion at the Studio 54 party wasn’t enough to deal with, Liz also now has to figure out what to do with the six bunches of bananas that Gary accidentally ordered when he meant to order six individual bananas. But until they’re ripe enough to make banana bread, she’ll focus on the other issue. “I came across as a bitter, drunken, witch,” she tells Dolores — three words that I have to imagine also appear on the show’s casting notice.
Meanwhile, Ashley takes some of the other women to her favorite beach, and Alicia, who is used to her country club, is terrified. “This is not my vibe, I’m freaking out,” she whispers as she’s forced to carry her chair, bag, and snacks. The snacks in question are something called “pizza chips,” which appears to just be bread with sauce on it? Alicia, being the brain behind Pizza Mamma, tries to break down the science to us, saying that cheese can’t sit out in the sun, but she need not explain. She had me at pizza chips.
She also had me when she revealed that Rulla apparently met Brian while he was married to Alicia’s high school Spanish teacher. “I don’t know if this is true, Brian cheated on his first wife, my Spanish teacher,” she says with her hands over her heart, “with Rulla. I hope that’s not true because I really did like my Spanish teacher.” Yet again, I’m obsessed with how deep the ties between these women go. A game of six degrees of separation hates to see them coming. I also love Alicia starting a declarative sentence with, “I don’t know if this is true,” but she should say it in Spanish next time.
And speaking of those deep ties, we already know that there was some connection between Jo-Ellen’s sister and Jo-Ellen’s husband while they were in high school, before Jo-Ellen swooped in. But now we’re finally getting to meet Jen, who is basically subbing for Jo-Ellen at the house while she’s on a work trip. “She perpetuates this fun little game of flirting with my husband,” Jo-Ellen explains, but assures us that nothing is going on. That being said, Jen does joke that they’re like an old married couple and Jo-Ellen tells us that Jen wants his sperm to have a baby…but apart from that I guess everything is totally normal! I’m putting together a list of side characters who should be in the running to hold clams in future seasons, and so far Jen and Alicia’s Spanish teacher are leading the pack.
But when it comes to side characters, the real stars are of course Alicia’s aunts, who are thankfully back on our screens for a backyard barbecue with some of the ladies. And what better group to speak frankly to Rulla about her situation with Brian? The second Rulla alludes to bumps in the road, this beautiful coven of scorned divorcées pounce, encouraging Rulla to leave him. “Do you want to spend the rest of your life looking over your shoulder?” one of them asks her, and later in her confessional Rulla even admits that those words stayed with her. I feel like we’re seeing something real with Rulla and she’s finally letting the glossy veneer slip. But the best commentary comes from Alicia’s mother, who says, “I just hope and pray that you somehow hurt him…I’m gonna pray you get him back.” Forget the usual Bravo aftershows, I want a show that’s just all of Alicia’s aunts watching and commentating on each week’s episode. The ratings will be higher than the MASH finale.
As for Liz and Kelsey’s simmering conflict, the pair finally meet up to clear the air by the water where Liz’s boat is docked. I’ve seen similar meetings play out just like this on The Sopranos, so I had to keep reminding myself that Kelsey was safe because surely Bravo would never broadcast a woman being murdered. Then again, this would be the show to break that glass ceiling. As it turns out, I had no reason to fear because the sit-down goes incredibly smoothly. Liz explains that it felt like Kelsey was co-signing the rumors by bringing them up, and Kelsey says her instinct for Liz to keep her distance from Dino actually had more to do with her own history. She explains that ten years ago she and Dino hooked up but it didn’t go well, and now his presence is a reminder of a time in her life that she’s trying to forget. She even says she has PTSD over it and now avoids him like the plague, but respects that Liz has a meaningful friendship with him. I still have a lot of questions about this, but ultimately Liz and Kelsey clear the air and reconcile.
And thank god, because then they’re able to go rail biking in peace. All of the women split up into groups to cycle their way three miles down an old railroad track, with drinks in hand of course. “Rullala, how you doing back there?” Alicia asks as they ride, which made me scream out in delight upon once again getting to hear my new favorite word: “Rullala.” It’s my mantra. I say it no fewer than 50 times a day. It’s a greeting, it’s a prayer, it’s a way of life. Better yet, when the camera cuts to Rulla, she finally wins me over. Mid-cycle she’s shaking a cocktail shaker and pouring her tequila into a wine glass. Leave Brian and his bullshit at home, this is the woman that I want to see on my screen.
I’m even more enamored with her once they get to their location and she’s horrified to discover Alicia’s financial situation. She’s telling the ladies about not feeling valued given that her husband won’t put her name on the house or business, and Rulla, being a financial planner, springs into action. Seeing this smart, powerful side of her, especially as she’s trying to empower Alicia, is a great look and is far more compelling than watching her meekly defend her cheating husband. It gives a glimpse at what an independent Rulla might look like on this show in a couple of seasons.
But she’s not the only one supporting Alicia — Kelsey steps up to play Billy in a role-play so Alicia can practice airing her grievances. Sidebar: everyone talks about these women looking alike, but the real problem is that all of their partners have such similar names. Alicia’s is Billy, Kelsey’s boyfriend’s is Bill, Rulla’s is Brian, Jo-Ellen’s is Gary, Liz’s is Gerry, Ashley’s is Jared, and thankfully Rosie’s is just Rich. But oh my god, how am I supposed to keep that all straight? Anyway, the little role-play Alicia does ends up being heartbreaking, as she gets emotional saying that he makes her feel worthless in their relationship. But the fact that we’re talking about this so much feels promising, and I hope we get to see Alicia ultimately bring all of these feelings to Billy. And if he doesn’t listen, I hope her aunts attack him.
The conversation then turns to how Liz has been gelling with newbie Ashley, and they joke about how Ashley is a little scared of her. When the Studio 54 party comes up, Liz says that that wasn’t her finest moment and wasn’t a good representation of what she’s really like. “Alicia, you said she’s always like that,” Rosie says, throwing Alicia right under the bus. “Don’t flip that shit, don’t do that to me, don’t put shit in my mouth,” Alicia fires back, as Dolores looks on like a proud mother. “She twisted my words, you’re a fucking troll,” Alicia yells, saying that Rosie fucked her. It’s a line-o-rama of iconic outbursts, one after another: “Welcome to Rhode Island, bitch, this is how we roll,” then, “Fucking thirsty bitch, so thirsty its scary,” and finally, “I need to get out of here cause I’m gonna end up killing her.” Our first death threat!
But the craziest part of this comes when Alicia and Rosie step away from the group for a moment. It’s allegedly to sidebar, but I was convinced it was so Alicia could murder her with fewer witnesses. Alicia tells her that if she apologizes everything will be good, Rosie apologies, and then things are good. “Did she just hug her?” someone asks from the circle, shocked. The series has had a lot of incredible moments thus far, but this one is what is most promising about its longevity as a Housewives show. The secret sauce of these shows is resilience — the ability to be as angry at someone as humanly possible, and move on like nothing happened so they can do it all over again. Long, drawn-out grudges make for bad television (as RHOBH proves), so this cast’s ability to reconcile and move on will be the thing that makes it great.
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