Friday, January 20, 2012

Little Free Library


A recent article in magazine called Northwoods Woman Take A Book, Leave A Book certainly peaked my interest. Imagine a small free library right in your own neighborhood with no cards, due dates or late fees! This little library looks somewhat like a birdhouse positioned on top of a post placed in a front yard, or on some other non-public land near a bike path or park. 30-40 books of all genre are found inside. Each library does need a steward/contact person to watch over it. This novel small free library project encourages neighbors to exchange books.
The idea for this type of lending library began with social entrepreneur Todd Bol. He built the first one in his yard in Hudson, Wisconsin. Then he teamed up with friend Rick Brooks in Madison, Wisconsin to form the non-profit group called Little Free Libraries.  
The mission statement of this non-profit organization is to promote literacy, foster love of reading and hopefully build a sense of community. 
The above link gives detailed information about the non-profit organization and how to implement a Little Free Library. 
This link http://shareable.net/blog/free-little-libraries-are-popping-up-all-over has an article with additional  information on what states and countries currently have established Little Free Libraries. Also good information on how to implement this project yourself. 
I thought both links were so informative. Perhaps after reading all of this you might talk to you neighbors and consider starting one in your own area. 

After following the recent controversy over a Food Network Star I thought it might be more judicious of me to post a recipe that focuses on fresh and healthful ingredients from the BHG Ultimate Casserole publication.
Zesty Vegetable Enchiladas
recipe had been adapted
Ingredients:
  • 1 can black beans-rinsed and drained
  • 8 -8 inch flour tortillas
  • 2 finely diced carrots about 1 cup
  • 2 small zucchini sliced about 2 cups
  • 1/2 cup green onion diced
  • 1 tsp. ground cumin-(note it has a kick use in moderation)
  • 1 cup chunky salsa or 1-8oz. can tomato sauce
  • 2 cups shredded reduced fat Monterey Jack cheese or Mexican 4 cheeses
  • 1- 14.5 can Mexican style stewed tomatoes
  • 1/2 can refried beans
  • optional other items to consider diced peppers or chile peppers and corn

Directions:
  • Stack tortillas and wrap tightly in foil bake 350 for 10 minutes set aside- keep in foil
  • In a large greased pan saute carrots, zucchini, cumin and onions about 5 minutes
  • Stir in black beans, refried beans, stewed tomatoes, 1 cup salsa or tomato sauce and hot pepper sauce if desired
  • Cook till smooth about 3 minutes
  • Grease a 13 x 9 pan
  • Divide sauce among the flour tortillas and roll each one
  • Place in pan (note there may be extra sauce)
  • Sprinkle the tortillas with cheese and a few tablespoons of sauce-could top with diced tomatoes
  • fresh cilantro sprigs optional 
  • Bake uncovered 350 for 20 minutes   








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