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Missing Sodus Do you believe the spring days we had last weekend? (It was nice not to have to deal with big coats and a great time to get a few outside things done.)
The Trustee positions currently held by Tracey Fox and Edward Sergeant are expiring this year; both have both expressed their desire to be re-elected to the Board. Additionally, SallyAnn Danforth and Rick Jenkins have stated their intention of running for the two available seats. Any others expressing interest in these positions may be nominated at the annual meeting. Only members of the Sodus Free Library Association are eligible to vote for the Trustee positions; members must be at least 16 years of age and pay annual dues of 50 cents, collectible at the meeting. Votes may be cast at the meeting, by issuing a proxy to be cast at the meeting by a third party, or by leaving a ballot at the library's circulation desk to be counted at the time of the vote The Library Staff has been having all sorts of fun at the library lately. On January 9, they officially started issuing their new bar-coded library cards and scanning materials out. What a joy to see that it all actually works after the months and months (!) of preparation. Now, all that information is there at the touch of a button. Carol Garland said, 'I Love it!' No more filing all those cards at the end of the day. (And I wondered why I hadn't heard from Carol in a while.) Carol's daughter, Becky, came home for ten day from University of Colorado where she attends grad school. The Garlands enjoyed the time they were able to spend together. Don't forget the Chamber of Commerce 'dessert only' meeting on February 7 at the WCTA Credit Union beginning at 6:30 p.m. From the Kitchen of Janet Leschhorn Chocolate Chip Cookie Brittle Ingredients: 1 cup (2 sticks) butter or margarine, softened 1 cup granulated sugar 1 1/2 teaspoons vanilla extract 1 teaspoon salt 2 cups all-purpose flour 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided 1 cup chopped nuts Directions: PREHEAT oven to 375 F. BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1 1/2 cups morsels and nuts. Press into ungreased 15 x 10-inch jelly-roll pan. BAKE for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm. MICROWAVE remaining morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookies into irregular pieces. NOTE: Omitting nuts could cause cookie to become dry. (If you smell freshly-baked cookies, you could be driving past Janet's house in Ontario.)
If I'm looking forward to hearing from you.
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2002 |
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