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 Issue 3, June 2005 |
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![The reading of all good books is like a conversation with the finest men of past centuries. [Descartes]](www_graphics_srl/basics/home_page_quote.gif) |
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New Fiction
New Non-Fiction
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Contact UsPhone: 687-7023 E-Mail: Webmaster |
UPCOMING PROGRAMSFood in Art and Art in FoodSaturday, June 18, 7pm Marbletown Community CenterIn this slide-illustrated discussion on food and drink seen in seventeenth-century Dutch Masters, food historian, author, columnist Peter G. Rose will demonstrate how these artworks provide insight into seventeenth-century food practices, proving their relevance to the American kitchen today and shedding new light on the colonial diet. The program is sponsored by the New York Council for the Humanities, Speakers in the Humanities. Light refreshments will be served. Cajun Music and DanceSaturday, July 16, 7pm Marbletown Community CenterWe will welcome Cleoma's Ghost back to Stone Ridge for a traditional Cajun "Faisdodo" at the beautiful Marbletown Community Center. Buffy Lewis will kick things off with a dance lesson for beginners at 7pm. (no partner necessary) and then she and Roger Weiss provide an evening of sassy two-steps and beautiful waltzes-on fiddle and guitar-for an evening of fun for dancers and non-dancers alike. Knitting Group Saturday, June 11 & 25 10am-Noon Our knitting group continues to meet on the second and fourth Saturdays of the month in the Library's Reference room. All levels are welcome. RECIPE OF THE MONTH Easy Paella From Taster's Choice, by The Stone Ridge Library Cookbook Committee. Recipe by the Cookbook Committee.
Saute sausage in heavy Dutch oven over medium heat until cooked through, 5 to 6 minutes. Reduce heat. Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes. Add chicken and saute until lightly browned, 6 to 8 minutes. Add rice and saute until translucent, about 2 minutes. Add broth. Season with salt and pepper. Bring to a boil. Reduce heat to low; cover and simmer until almost all liquid is absorbed, about 20 minutes. Stir rice mixture with a fork. Add shrimp, tomatoes and saffron. Cover and cook until all liquid is absorbed and shrimp are pink, about 8 to 10 minutes. Serve with French bread. To place a hold on this book, or any other item in the Mid-Hudson Catalog click http://gigcat.midhudson.org/ |
THE LIBRARY FAIR June 11 10am - 4pm We are still looking for volunteers! Your help is needed in Rummage, Toys and running Food booths. Baked goods are welcome, bring them either Friday the 10th or the morning of the Fair. I can often be reached at the Library, or you can contact me by e-mail at: Fair Chair See you at the Fair, Warm regards, Kaye Hart, Fair Chair GREAT WEBSITE !The American Memory collection at the Library of Congress provides access to written and spoken words, sound recordings, still and moving images, prints, maps, and sheet music that document the American experience. This is a wonderful site with more than 5 million items available in over 100 thematic collections. More... New Books Worth Second and Third HelpingsPoughkeepsie Journal 5.1.05 On The Shelves with Margaret Quick Here's a sampling of some newly published titles that deal with food that should bring some taste to your bookshelf. The Language of Baklava, by Diana Abu-Jaber; Pantheon. This is a delightful memoir of the author and her family told through stories of food from two cultures - Jordanian and American. Bud, her father, who loved to cook, was from Jordan; her mother was American. Her father's sister, while teaching Abu-Jaber to make baklava, wisely said of Bud "He is eating the shadow of a memory. He cooks to remember, but the more he eats, the more he forgets." Interspersed are recipes such as "Diplomatic Magloubeh," "Subsistence Tabbouleh" and, of course, "Poetic Baklava." Abu-Jaber writes of growing up within the two cultures with humor and wonderful imagery, and of a father who believed that what you cooked or ate defined who you were. Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral, by Gayden Metcalfe and Charlotte Hays; Hyperion. A charming and hilarious little book with not only recipes, but stories of the Deep South's secrets for a proper funeral. The authors inform the reader that no respectable funeral would be without tomato aspic, stuffed eggs are a "must," and "polishing silver is the Southern lady's version of grief therapy." There is a wonderful chapter on Methodist Ladies versus Episcopal Ladies, and a laugh-out-loud story of the daughter who drove her father's ashes home with the windows down. Read this for the narrative - the recipes are a bonus. Luncheonette, by Steven Sorrentino; Regan Books. This memoir tells of Sorrentino's return to his home in New Jersey for the Christmas holiday, which turns into a four-year stay when his father becomes paralyzed from a neurological disease. He decides to help by staying and running his father's luncheonette, consequently sacrificing his career in the New York theater and his relationship with his lover. His tales of the small town, of the luncheonette's regular patrons and the life lessons he learns are told with humor, tears and love. Dishing: Great Dish and Dishes - from America's Most Beloved Gossip Columnist, by Liz Smith; Simon and Schuster. If you like gossip with your food, this book will fit the bill. Smith combines anecdotes of celebrities and the food enjoyed with them. Recipes included are Katharine Hepburn's brownies, Elvis Presley's deep-fried Snickers bars and Smith's chicken-fried steak. Smith writes, "reading about food.Setting tables in our minds can be quite a lot of fun." Margaret Quick is director of the NorthEast-Millerton Library, founded in 1867, which serves the Town of NorthEast and the Village of Millerton. |
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