An Ode to Libraries...

Sometimes, in today's world of technology around every corner, I think we forget how important the physical building and books of a library are. This article is kind of an Ode to Libraries everywhere....

A salute to society’s most successful civic institution.

The public library is the only civic institution in my community that is uncompromisingly successful. Not everyone in my small town is crazy about the police force, and not everyone is all that pleased with the public schools. No one ever seems terribly happy with the planning board, the architectural review board, the board of trustees. Some people think the volunteer firemen get too much money for new equipment, though no one ever dares say it out loud.

The public library is different. The public library is the community’s kindly grandmother: helpful, patient, understanding. Nobody in my town ever stands up and says he dislikes the public library. Nobody in your town does, either. Grumpy old librarians who keep shushing you, sure. But not the library itself.

The public library is an indispensable institution that somehow manages to get taken completely for granted. Like the clouds above us, like the birds that fill those skies, it is a glorious creation that is hiding in plain sight. Society pays little attention to it, even though society cannot survive without it. Not any real society. Small towns can do without movie houses and fancy restaurants and stores that sell 50 kinds of balsamic vinegar. They can even do without bookstores. But small towns cannot do without a public library. Cannot, cannot, cannot. You can look it up.

The public library serves many functions in a community.......

.....to continue reading about how we cannot live without libraries in our community...Which, of course, we all know we can't!:) This article just reaffirms our beliefs...  http://therotarianmagazine.com/in-praise-of-libraries/

From Our Recipe Box to Yours...

     Today's recipe is about making do with what you have. That nasty flu bug has made its rounds in my house recently and then it dawned on me that I had staff meeting to cook for today! UGH! Talk about scrambling!:) Since it is Lent, I also chose to make something without meat. So, here is what I created today with what I had! It was pretty darned good if I do say so myself!

I'm calling it....Spinach Egg Frittata (not sure what the difference between a frittata and a quiche but I'm going with this!:))

1 prepared pie crust (I had a package in the refrigerator)
8 eggs
1/2 C. or so milk
1/3 of a green pepper, chopped
1/2 onion, chopped
3 or 4 handfuls spinach, fresh
3 handfuls shredded cheese (I used colby jack)
1/2 C. or so Parmesan cheese
Garlic Powder
1/3 can Bruchetta

Wilt the spinach in a skillet with a little bit of olive oil. Spread on top of pie crust in pie plate. Saute onions and peppers in butter and sprinkle a little garlic powder on top and stir in. Then, place on top of spinach. Add shredded and Parmesan cheese. Distribute evenly. Spoon Bruchetta over top of that. Whisk eggs and milk together and pour over top of everything else. You do need a cookie sheet underneath when you bake it because it is quite a full pie plate. I used a deep dish pie plate too. If you have a smaller one, I'd use less egg and milk mixture. Place in 350 degree oven and bake for 45 minutes to 1 hour until knife in the center comes out clean. I think it turned out amazing! And I'd say my coworkers did too, because I don't have any leftovers to take home!:)


As the old saying goes, Necessity is the mother of invention!

I'm always looking for my next best book....

     I do occasionally get in a reading rut and need to break out of it, but it is rare that I have no idea what to read. It helps working in a library and seeing all of the new books come in. But, that being said, I am always on the lookout for my next favorite. We have a display in the library right now of books that have been compiled as The Best from 2014; a good starting point for finding your next favorite.
     Another starting point is NPR, National Public Radio, who has an app/site called NPR's Book Concierge (http://apps.npr.org/best-books-2014/#/tag/npr-staff-picks) where you can search different topics and get NPR's staff favorites along with their book covers and short reviews. It's pretty cool, you should check it out!
     Not only that, but NPR also has a fabulous part of their site dedicated to books (http://www.npr.org/books/). You can find author interviews, book reviews, book suggestions, bestseller lists, etc. Many are little clips to listen to, but not all and they not only review adult books, but children's too. Here's one...http://www.npr.org/2015/02/09/383875652/an-early-peek-at-pratchett-in-dragons-at-crumbling-castle. It's a super resource when looking for your next favorite! Don't just take my word for it, click on the link and see for yourself; after you come in to the library and check out our display, of course!:)

From Our Recipe Box to Yours...

     Valentine's Day is coming and wouldn't it be fun to eat a bunch of RED food!! Let's start with a traditional favorite...

Who doesn't love Red Velvet Cake? I've listed 3 different equally yummy recipes. Take a look and see which you'd like to try. And then bring me samples...:)

 http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html

Southern Red Velvet Cake
539 Reviews 
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
SHOW:
Sara's Secrets
EPISODE:
Cakeman Raven
SAVE RECIPE

5 videos | Southern Red Velvet Cake (10:53)
Total Time:
1 hr
Prep:
30 min
Cook:
30 min
Yield:about 6 to 8 servings
Level:Intermediate
Next Recipe


Southern Red Velvet Cake (10:53)
Cakeman Raven teaches Sara to make a traditional Southern red velvet cake.
Southern Red Velvet Cake (10:53)How to Bake a Cake (03:00)How to Frost a Cake (02:15)
Ingredients
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

Chef: Sara Moulton

Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC

Read more at: http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html?oc=linkback

Here's another recipe from http://www.thecreativityexchange.com/2011/08/the-most-amazing-red-velvet-cake-recipe-2.html

RED VELVET CAKE

2 1/2 Cups all-purpose flour (sifted)

1 teaspoon baking soda

1 1/2 cups sugar

1 teaspoon salt

1 3/4 cup vegetable oil

1 cup buttermilk

2 eggs

1 teaspoon vanilla

1 ounce red food coloring

1 teaspoon vinegar

Frosting: (father-in-law recommends doubling the frosting recipe below)

1 (8 ounce) package of cream cheese, softened

1/2 cup butter, softened

1 box (1 pound) powdered sugar (minus 1/2 cup for softer frosting or leave as is for a stiffer frosting)

1 teaspoon vanilla

Begin by sifting dry ingredients together (except sugar!):Cream sugar, milk, eggs and oil. My father-in-law creams these ingredients together in the mixer on the lowest setting. Slowly blend dry ingredients into the creamed mixture with a 1/2 cup measuring cup:Next, add vanilla, food coloring and vinegar and mix on medium speed until ingredients are well mixed but not too long (less than 2 minutes):Grease and flour (3) 9-inch layer pans.

My father-in-law introduced me to this great product called “Baker’s Joy” that is a spray/flour mix all in one! Brilliant!Evenly divide mixture with a 1/2 cup measuring cup to the three pans.

Bake in preheated oven at 350 degrees for approximately 25-30 minutes. Test with toothpick. Cool on wire rack.

Begin mixing the ingredients in the mixer for the frosting:My father-in-law likes a very creamy and softer frosting so he follows the recipe as is above. However, if you like a stiffer frosting like I do, use the full box of powdered sugar. My father-in-law also doubles the frosting recipe which generously covers the cake and each layer. Plus, it leaves a tad extra for little munchkins that may be circling you in the kitchen:If your layers are even, you can just begin by placing your first layer on a cake plate. If your layers are not even, you may have to use a long thin knife to gently glide across the top of a layer or two to even out. You can flip over the trimmed layer and frost the bottom as the top.Begin frosting each layer:My father-in-law places three tooth picks through the cake on the top layer to prevent sliding:

Lastly, not to leave my favorite out...the Pioneer Woman's recipe....http://thepioneerwoman.com/cooking/2011/04/red-velvet-sheet-cake/

Red Velvet Sheet Cake

Prep Time:

 20 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

 24

Print Recipe

Ingredients

• 1 cup Shortening
• 1-3/4 cup Sugar
• 2-1/2 cups Cake Flour
• 1-1/4 teaspoon Salt
• 2 whole Eggs
• 1 cup Buttermilk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• 1-1/2 teaspoon Vinegar
• 1-1/2 ounce, fluid Red Food Coloring
• 1-1/2 teaspoon Cocoa Powder

Preparation Instructions

Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.

Sift together cake flour and salt. Set aside.

In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.

In a separate small bowl, mix together cocoa and red food coloring. Set aside.

Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.

Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.

(Ice with Tasty Kitchen recipe "That's the Best Frosting I've Ever Had". It's perfect with this cake.)

 

Recipe

That's the Best Frosting I've Ever Had

Prep Time:

 15 Minutes

 

Cook Time:

 10 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 5 Tablespoons Flour
• 1 cup Milk
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange -- it has flour in it -- but it's sublime. Try it, you'll see. You'll love it so much you won't go back.