I can’t believe it’s almost February, seems like yesterday that it was end of December. Anyways, there have been a lot of goings on at the library, so I’ve been here, there and everywhere (which Beatles album…Bueller?) Our first ginormous program is coming up in early February, so I’ve been gearing up for the craziness. Have you heard of the Percy Jackson and the Olympians series? If you haven’t, it’s like Harry Potter light plus Greek Mythology. So it’s not the most fantastic piece of fiction I’ve read, but it’s fun and fast. So you should read the series. Right now *glares* The movie gods have determined that the first book in the series, The Lightning Thief, is worthy of it’s own 90 minute feature. I’m fervently praying to the movie gods that it doesn’t suck. It comes out in early February, hence the big program, Camp Half-Blood.
Basically we’ll have a bunch of stations set up where kids can come and do crafts/activities. My favorites are playing with a plasma ball, making your own balloon sword, and playing Super Mario on the Wii. While Camp Half-Blood goes on, I’ll be running a quiz bowl. Now do I know anything about running a quiz bowl? I didn’t, but I kind of do now. Making up the questions was so much FUN! Why? Because basically I got to go through all five books in the series and pick out broad concepts or nit picky points and turn them into questions. All 200 of them. Yeah, it was totally worth it! The quiz bowl is the only thing that kids actually have to register for and the response has been TREMENDOUS. I mean holy crap, the teams for the quiz bowl were filled more than a month before the program started. Basically, the pressure is on and I’ll have to make this thing awesome.
Now onto other non library related things:
Not much has been going on except the fact that I’ve had the worst sinus cold/pain for the longest time. The awesome thing about Arkansas? It was 60 degrees today. The downside? The pressure/weather change plays havoc with my sinuses. Oh boy.
I’ve been watching a lot of good TV shows and cooking/baking, especially since I had a lot of free time during the long weekend. I’d thought I’d chronicle some of that with my fancy new camera.

The first thing I thought I’d tackled was my Mom’s recipe for Beef Stew. It has to be one of the most delicious things I’ve eaten, and I can copy this recipe pretty well:
Beef Stew
2 lb beef chuck roast (bone in, if you can find it)
1 small white onion, chopped
3 beef boullion cubes
1 lb carrots, peeled and rough sliced
2 stalks celery, rough sliced
4 medium/8 small potatoes, rough chunked
1-2 tbsp. vegetable oil
Salt & pepper
Garlic powder
Cut meat into chunks and remove any extra fat, add to heated vegetable oil in a good-sized pan. When meat is brown, add onions and cook until softened. Then add the boullion cubes and about 1-1 1/2 cup of water. Mix well and cook for at least 2 hours. Place in the refrigerator overnight. The next day skim off all the accumulated fat and discard. Heat the stew, add carrots, celery, and potatoes. Cook for at least an hour. Check for doneness by ease of fork going through potatoes & carrots.
I should have cooked it in a pot, but all I have is a crock pot right now. Here is what it looks like while it cooks. It smells so good…

Here is the final result that went in my belly. NOM NOM!

Froze the rest. Funny/true story: When I was checking out at the grocery store, the cashier looked at the beef bouillon that I was buying and said, “Bouillon is probably my favorite English word.” *giggles helplessly*
I haven’t baked in forever and I was feeling pretty antsy on MLK day because I didn’t have work, I decided to make Chocolate Chip Cookie Dough Truffles. I think my co-workers appreciated my efforts.
Here’s the final (and more importantly) delicious product

Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen.
Ingredients
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Directions
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).
Random Question: If you could a body part to be your Achilles heel, where would it be?