Ask a LiBRAINian: Happy National Bologna Day!

I’m sure you have gathered by this point in time that we love to eat here.  And what better way to exemplify that love than by blogging more food?  Today is national bologna day! So let’s talk food!

Here are some of the most notable/weirdest Bologna recipes that we could find


  • Bologna Cake.

Yes. It is a real thing

Screen Shot 2014-10-22 at 4.02.25 PM

We would post instructions on how to make this, but I’m not sure anyone would really want to know…okay we lied, here it is.

  • G&R Tavern’s Famous Bologna Sandwich 

Screen Shot 2014-10-22 at 4.12.01 PM

From their website: Although we have a huge menu of just about any type of bar food you can think of, people come from far and wide for our famous fried bologna sandwich. Click on the picture to see the world famous sandwich. This isn’t just any fried bologna sandwich – it’s a 3/4 inch thick slab of the finest bologna, it’s our own recipe, you’ll ever taste – spicy and garlicky and slightly coarse. It’s fried until the outside is browned and crisp and put onto a white bun with the normal condiments of monterey jack cheese, sweet pickles, and onions. It’s a combination of taste and texture that works so incredibly well together that it’s downright crave worthy.

  • Pickled Bologna 

Screen Shot 2014-10-22 at 4.29.33 PM

 

Incredibly, the ingredient list is not near as terrifying as I was anticipating, and it’s even gluten free! Woo!

  • Brown Sugar Baked Bologna 

Screen Shot 2014-10-22 at 4.38.02 PM

Of all the bologna recipes I found, this one looked like it might not be all that bad

Can I get a “My Bologna?”

   

*Anyone can tell us why “My Bologna” is significant will get a piece of chocolate from the librarian’s personal stash.*

LiBRAINian

 

Ask a LiBRAINian: Happy National Pasta Day!


 

~ Here are some fun facts about pasta in honor of National Pasta Day! ~


- Americans consume 6 billion pounds of pasta each year and produces 4.4. billion pounds annually

- It is an ancient food, dating back to 1154 in Sicily

- Dried and Fresh pasta come in a variety of shapes, with 310 specific forms known by over 1300 names.  In Italy, the names of specific shapes or types varies depending on which area you are in.

-By 2011 Italy was the largest pasta producer, followed by the United States and Brazil.

- Italy is also the world’s largest exporter of pasta, having exported 1.7 million tons of pasta in 2007.

- Thomas Jefferson introduced pasta to the Americas after he ate it in Naples, Italy when he was the American Ambassador to France.  In 1789, he brought home a pasta machine and crates of macaroni.

- In 2013, an Italian restaurant in Manhattan celebrated 25 years of business by creating a $2,000 plate of pasta.


Some Classic Pastas: 


~ Spaghetti Carbonara - This dish is based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine orbucatini can also be used. The dish was created in the middle of the 20th century.

Ciceri e Tria – Dish originating from Arabs who once ruled in Apulia, this dish is prepared with pasta and chickpeas as primary ingredients, and includes fried pasta.

Fettuccine Alfredo – The term is a synonym for pasta with butter and Parmesan cheese (Italian: pasta al burro e parmigiano), one of the oldest and simplest ways to prepare pasta.

Rigatoni con la Pajata – A classic dish of the Roman Cuisine. Pajata is the term for the intestines of an “un-weaned” calf, i.e., only fed on its mother’s milk. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces 20 – 25 cm long, which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled  or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni.

~ Lasagne – wide, flat pasta shape, and possibly one of the oldest types of pasta.  The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.

~ Bucatini – Also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole”, while bucato means “pierced”.

~ Ravioli - Traditional type of Italian cuisine, composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce.

 

Fall Crafts and Snacks!

Pumpkin

Happy official fall time everyone! Time to pull out the spiced cider, scarves, apple pies and – if you’re like me – pumpkin EVERYTHING!

Here is a fun list of the fall crafts and goodies that we discovered this week and want to share with you!


 Crafts


~Maple leaf tree globe~ 

How to Make a Maple Tree Leaf Globe

Instructions here

~Lego Stamp Corn~

thanksgiving-indian-corn-craft-for-kids

Instructions here

~Fall Handprint Wreath~

Fall handprint wreath craft for kids

Instructions here

~Shaving Cream Leaf Painted Fall Leaves~

shaving cream painting, fall leaf shaving cream, Little Wonders' Days

Instructions here


Food


~Candy Corn on Cob~

Instructions here (for a healthier version, use a banana instead of cookie dough!)

~Pumpkin Rice Krispies Treats~

Instructions here

~Fruit filled cornocopias~ 

If you don’t have fresh fruit, use gummy fruit instead!

~Oreo Spiders~ 

Scary Good! Easy Halloween Snacks and Treats Your Kids Will Love

Instructions here


Sir Digit Izer and the Champion Word of the Week: Ein Prosit!

Herr Digit Izer

“I, HERR Digit Izer, of the Library of Berthoud, herby proclaim “Ein Prosit” as your champion word of the week:

*To be spoken in a very authentic, German, accent* Used to wish good health especially before drinking, originating from the Latin “prosit” meaning, “may it be beneficial”, from “prodesseto” meaning, “to be useful”.

BerthoudOktLogo.indd

Join us on the 4th of Oktober at Fickel Park for the Town of Berthoud’s 4th Annual Oktoberfest!
Our Authentic German Festival will include:

  • Food
  • City Star Brewing
  • Berthoud Brewing
  • Grimm Brothers
  • KJ Wood
  • Music
  • Dancing
  • Children’s Activities
  • Arts & Crafts

STEM STUFF – Anatomy in Clay workshop series!

Stem Stuff

We are really excited to share a brand new series of workshops with you! The Berthoud Community Library is launching a free, hand-on Anatomy in Clay workshop series for families! Drop in for Monday session, from 3:30pm to 4:30pm, October 6 through November 10.

During these free, fun and interactive sessions, kids and adults will use clay to for human anatomy through a unique hands-on approach; the Anatomy in Clay Learning System.  They will form muscles, tendons, nerves and body systems on scale models of human hands, feet and whole body skeletons. The sessions will be held in our community room.

“Have you ever wondered what’s under your skin, how your arm muscles work when you reach to pick something up, or why the tingle goes all the way to your hand when you hit your elbow on something?” says Christy Headrick, youth services librarian, Berthoud Community Library District. “Our Anatomy in Clay® workshops are a fun way to explore answers to these questions.”

The sessions are part of a pilot with Denver’s Anatomy in Clay® Centers—a nonprofit that offers anatomy workshops for all ages and skill levels. “As a nonprofit facility that promotes anatomy education using an innovative method of instruction, we are thrilled to partner with the Berthoud Community Library to bring these hands-on anatomy sessions to the Berthoud community,” says Jon Zahourek, founder of Anatomy in Clay® Centers. “Our goal is to empower self-discovery by forming anatomy with our own hands.”

Similar sessions launched recently at the Mamie Doud Eisenhower Public Library in Broomfield, Louisville Public Library in Louisville, and Anythink/Huron Library in Thornton. Plans are under way, in the coming months, to expand similar hands-on anatomy learning to libraries in Fort Collins and Highlands

Ranch. Anatomy in Clay® Centers is located one block south of the Evans Light Rail Station at 2201 S. Delaware St., Denver. Visit http://www.anatomyinclaycenters.org for more information.

For information about Anatomy in  lay® Centers, call 720-570-7820 or email info@anatomyinclaycenters.org. Members of the media interested in learning more about Anatomy in Clay® Centers or about the library pilot project may contact Mark Stevens (mstevens@ecentral.com or 303-495-8699).

A bit of History: Oktoberfest

IMG_5859As we prepare for Berthoud’s 4th Annual Oktoberfest (Which you will be attending, right?) We wanted to share some Fun facts about the holiday!:

  • It’s known as the Largest Volksfest (People’s Fair) in the World
  • It’s a two week long festival with more than 6 million people attending
  • It is often called a Wiesn, a colloquial name after the name of the fairgrounds, “Theresienwiese”.
  • Celebrated since 1810.
  • There was no Oktoberfest during World War I or World War II
  • Horse races at Oktoberfest happened until 1960
  • Only beer that meets all of the standards of the Reinheitsgebot, or the German Beer Purity Law, and brewed within Munich city limits may be served at a Munich Oktoberfest.
  • The largest Oktoberfest outside of Germany is mostly regarded as being in Canada

Traditional Oktoberfest Foods

  • Bavarian Sausage Hot Pot – Layers of meat and vegetables left to poach in broth
  • Pretzel Rolls – Made with pretzel dough, but shaped like a dinner roll
  • White Radish Salad – White Radishes are a Bavarian “hearty snack” staple, in which the radish is sliced very thin and sprinkled with salt.
  • Cucumber salad with Mustard Dressing – Great with almost any fish and often paired with sausages and potato salad.
  • German Sausages – Of which there are many:
    • Blutwurst: Diced, cooked pork fat and blood

    • Bockwurst: Mild and containing finely ground pork (or pork and veal) and flavored with leeks, chives or green onions.

    • Bratwurst: These can be fresh or smoked, and tend to be all pork, but may also have veal.

    • Cervelat: Large smoked sausages that tend to be more heavily seasons.  Can be eaten as a cold cut or used in a variety of dishes.

    • Frankfurter: Smoky and mildly seasons, this sausage has a long, narrow shape, and usually made with a natural sheep casing.

    • Knockwurst (Knackwurst): Made of pork a veal, these are fat, smoked sausages that have a strong garlic flavor.

Outside the Lines – Pop-Up Digital Studio!

Outside the Lines at the Library Banner

 

So instead of watching the library staff do really fun things with our pop-up digital studio and equipment, like playing pac-man on a computer using a hand drawn controller (If you come play with us on Saturday during our Open Tech House we’ll show you how *Shameless Plug*)

IMG_5815

 

We thought you might like to see something that our kids did!  During Berthoud Spring Break for 2014, the library put on its very own mini-camp called Camp Green Screen.  For one week, middle-school aged kiddos hung out with us cool librarians, and together we wrote a screenplay, learned the basics of filming, photography, made a soundtrack and put together a mini film: “Verpiter”!

The kids had an absolute blast, as did the staff, and I think that we all learned quite a bit.  I think one of the main things our kids took away was the power of teamwork.  Without teamwork, there was no continuity, things were stressful and it wasn’t as much fun, but when everyone was working together in areas that they enjoyed (one girl didn’t want to be on screen at all, but she loved the idea of being behind the camera and helping with costumes), another student stayed after filming every single day to work on an original piece he created using Garageband (featured during the credits).

We as staff also learned a lot of important things too – I think the big thing we realized during this filming process was that you can’t cut corners.  It’s not enough to have the green screen up; you have to make sure the wrinkles are gone and that you have proper lighting.  You have to be willing to improvise whenever the need arises (one staff member ended up donning a full green screen suit and acting out a part with a stuffed elephant).

But most importantly, I think we all learned to just relax and have fun, and take notes and we’ll be back next year to give you another great film by our Camp Green Screen!

We know we already posted this right after it was finished, but we would really like to revisit it and just highlight all of the fun things we were able to do and the time we got to spend with our younger library users.  So, without further ago, we present: “VERPITER”!:

Also! As an extra bonus, for our itty bitty kiddies we made a special video highlighting the adventures of the stuffed animal sleepover we hosted over spring break! (Toy Story, anyone?)