Thursday, April 23, 2015

Celebrate 100 Years with the Library, Enter the 100 Word Stories Contest!

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Writing Contest
100 Word Stories

Prompt: library

Submission Guidelines and Rules: 

The prompt, ‘library’, must be used in the story.

Stories must contain exactly 100 words. Stories over 100 words or falling short of 100 words will be disqualified. Hyphenated words will count as one word.

Submissions must be typed and e-mailed in the body of a message to between 1 January 2015 and 31 October 2015. Attachments will not be opened. Failure to submit the story in the body of an e-mail will result in disqualification.

E-mails should include the author’s name, age, story (in the body of the message), and phone number.

Entries will be considered and used as they are submitted. The committee will not make any edits to the author’s original submission. Please edit your work before you submit.

All entries should be original and unpublished.

A committee will be formed to select the winning entry. While multiple entries may be worthy of a prize the committee will only be able to select one (1) grand prize winner and one (1) runner-up from each the following categories:

  •  Super Storytellers: Kids up to 11 years old
  •  Fantastic Fictioneers: 12 – 17
  •  Pleasureful Plotters: 18 +

Once the committee has selected the contest winners, their decision is final.

  • Prizes:

o   Grand Prize: Kindle w/touchscreen display
o   Runners-up: $10 Visa gift card (1 for each category)

Winners will be announced and their 100 word stories read at the Carnegie Library’s 100th birthday celebration on Monday, 7 December 2015 at 7 p.m.

Limit: One entry per person. Multiple story entries will result in the disqualification of all entries by that person. (Wait to submit until you know which story you want to be considered by the committee.)

By submitting a 100 word story you are granting the Library unlimited rights in using and displaying your story for Library purposes. This includes, but is not limited to: in-library displays and posts on the Library’s website and social media sites.

Tuesday, April 14, 2015


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Sue Hill

4.5 Stars

April 14, 2015

I love the recipes from Tosi's first book "Momfuku Milk Bar." My favorite cookie recipe from her bakery is her Corn Flake Cookies.  Now Christina has written a new cookbook filled with family recipes and stories.  Yes, many of the recipes use supermarket foods like Velveeta Cheese.  This cookbook is filled with sweet and savory recipes, many that seem to reflect Tosi's sence of humor.  I can't wait to cook her Ritz Cookies and her Sugar Cookie Squares named "The Greta" after her mother.

Monday, April 6, 2015


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The Sprouted Kitchen Bowl and Spoon

Sara Forte, Photography by Hugh Forte

back to book
This cookbook offers bowls of happiness, thanks to Sara Forte's recipes and her husband Hugh's stunning photographs. This is how life should be daily. Daily!

Bowls are warm, inviting, whole. In the overview, Sara mentions that she doesn't necessarily have a favorite cuisine or speciality. I could really relate to this. People ask me the same question all the time. My answer is usually good fresh food, whatever's in season, whatever looks best, so I totally identified with Sara when I read: "What I do well is what I care most about, which is produce."

This is why this cookbook is good every day. It's divided into morning bowls, side bowls, big bowls, sweet bowls. Fill your own bowl with wonderful meals.
 Reviewed by Sue Hill

Wednesday, March 25, 2015

A Beautiful Little Book

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I don't really know what I expected when I selected this book. It's a fairly small volume, about 5"x7", hard covered, with very nice coated pages. Each page has a contemporary watercolor, with notes about the way the artist created the picture. I'm not entirely sure what I expected from this book. Perhaps a little more detail? This is what the author says in her introduction, in part: "Accompanying each work is a short exploration of the artist's approach and the techniques used, so you can try some of the ideas out too."

Each pair of pages contains a picture to the right, and a paragraph or 2 on the left page briefly discussing what the painting is, and perhaps what the artist intended to create. Other than the pages about making blooms and similar special effects, there isn't much on how the paintings were created - paper, paint, ink, whatever - in most cases. It's a pretty little book, and a nice review, but isn't as helpful to the artistic process as I might have hope.

Friday, December 19, 2014

A Nostalgic Tale

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A nostalgic view of the reinvention of American food in Provence in 1970 based on the journals of M.F.K. Fisher.  Luke Barr, the grandnephew of Fisher, details the coming together of Fisher, Julia Child, James Beard.  They cooked and ate and talked late into the night about the future of food in America, while we sit with them and enjoy the evening.    Wonderful stories, wonderful food.

Tuesday, November 25, 2014


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Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats 



I just love looking through this cookbook and seeing the photographs of these wonderful desserts. 
The cookie recipe that I want to make for Christmas is the "Melty Chocolate-Truffle Cookies."

JOY WILSON is the blogger behind the award-winning Joy’s photography has been featured in Food & Wine, Redbook, The Atlantic, and Joy the Baker has been named one of the 50 Best Food Blogs by the London Times and Best Baking Blog by Saveur. She is also host of the Joy the Baker Podcast and the web series Bonkers Awesome! on Scripps’ Ulive network.  

Joy Wilson has created and photographed 125 recipes in Homemade Decadence. While I have not baked all 125, I can tell you that every recipe I've tried out from Joy the Baker so far has left me impressed - Not only due to the accuracy and ease of the instructions for each recipe, but also the taste, texture and all around incredible  look of the finished product.

Wonderful photos and a great index.

Friday, November 7, 2014


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.My favorite bread cookbook is "THE TASSAJARA BREAD BOOK."  More than 30 years old, it covered whole grain bread making in an era when most people were still buying Wonder Bread.  It changed not only how I made bread, but the whole grain ingredients that I used.  I had never heard of the "sponge" method of raising bread and I enjoyed making making my loaves using my large white bowl.  "The Bread Revolution" by Peter Reinhart has the potential to revolutionize the making of bread for a new generation just like the "Tassajara Bread Book" did for mine.  The volume will be very interesting for those people who store whole grains and would enjoy the health benefits of baking with sprouted grains.

One negative note:  I was looking forward to this title then I opened the book and was disappointed at the font size and choice of print coloring. I found it difficult to read, might only be a personal issue. If you are using a protective cookbook stand in the kitchen for your recipes the print is very small and difficult to read at a glance while preparing a recipe.  Perhaps buying it as a ebook would making it more readable for the cooks who plan on preparing recipes from this book.