PPLD's Cookbook & Recipe Blog - LibGuides at Poughkeepsie Public Library District

"May His Peace Bring You Strength”

10/29/2025

Bridget O'Donnell

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"May His Peace Bring You Strength"

October 28, 2025.

by Bridget O'Donnell

Earlier this month my Father passed away. Although naturally and at home, the root cause was a progression of complications related to the stroke he’d had a year before. We did what we could to fulfill his wishes and make him comfortable, and are forever grateful for the services offered by hospice. Those last few days he had a good disposition, continued to make jokes, watched one of the cooking shows he liked on tv and listened to music. We’ll all miss his knowledgeable tutorials and sense of humor, to say the least, but the thought that he is no longer in pain and, hopefully at peace offers some relief that encourages us to move forward.

Title of cookbook: The New American Heart Association Cookbook (9^th ed.)

Author of Recipe: Recipe developers for the American Heart Association Consumer Publications.

What prompted you to check out this cookbook?

Maybe you’ve heard the joke, “Is your refrigerator running?” Catching up with our refrigerator in the days following turned out to be quite the feat. There was a LOT of food in there. Unfortunately, unless we were interested in eating a strictly raw diet, there wasn’t much to eat. After composting, roasting every beet we had and reducing the remaining vegetable scraps to broth (including the bags of scraps stored in the freezer) I had to prepare enough comfort food to share.

The Tiny Kitchen Cookbook: Strategies and Recipes for Creating Amazing Meals in Small Spaces had a Minestrone soup recipe (pg. 181) that included most of the ingredients I already planned to use. Since there’s usually limited counter space in the kitchen, I appreciate learning how to apply techniques that work in small spaces.

The Complete One Pot by America’s Test Kitchen was also a valuable resource offering recipes organized by cooking vessel and adaptations with choose-your-own pan options. For no reason in particular, my vessel of choice was a Dutch oven (refer to recipes on pg. 28, 45 and 62).

What did you like about this cookbook?

The title not only resonated with me but speaks for itself, it also contained both recipes I planned to make.

What didn't you like about this cookbook?

There weren’t any pictures. J

Favorite recipes (that you tried from the cookbook/website):

Minestrone Soup (pg. 46)

Did you alter the recipe or make any substitutions?

Chicken bone broth provided the primary base and a spiral noodle substituted elbow or medium shell pasta. Additional ingredients included: kale, red kidney beans, parmesan rind and chicken breast (later removed, shredded and added back to the pot before serving as instructed in Alana Lieberman’s “Chicken Minestrone Soup.” Lieberman's measurements are closer to what I followed but additional filtered water and broth had to be added to the soup after refrigerating). Potato was omitted because it would have required a trip to the grocery store; my main priority was to source ingredients from home.

Would you recommend this recipe?

If you’ve read this far, thank you for sharing your time and, yes, I would recommend this recipe and variations of it. Comfort food doesn’t always have to be unhealthy.

References:

Books -

The Complete One Pot: 400 Meals: Skillet, Sheet Pan, Instant Pot, Dutch Oven + More / America’s Test Kitchen.

The New American Heart Association Cookbook (9th ed. The 2024 centennial edition was checked out.)

One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More / from the Kitchens of Martha Stewart Living.

The Tiny Kitchen Cookbook: Strategies and Recipes for Creating Amazing Meals in Small Spaces / Anne Mahle.

Websites -

“About Hospices.” New York State Department of Health, profiles.health.ny.gov/hospice/pages/hospice. Accessed 28 October 2025.

“American Heart Association.” Heart.Org, heart.org/en/. Accessed 28 October 2025.

“American Stroke Association: A Division of the American Heart Association.” Stroke.Org, stroke.org/en/. Accessed 28 October 2025.

Awada, Rena. “Easy Homemade Beef Stew.” Healthy Fitness Meals, 18 November 2024, healthyfitnessmeals.com/homemade-beef-stew/#wprm-recipe-container-36209.

Christensen, Emma. “You Don’t Even Need Oil for These Easy Roasted Beets.” The Kitchn, 26 September 2025, thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827.

Edwards, Terri. “Vegetable Stock from Scraps.” EatPlant-Based, 26 November 2024, eatplant-based.com/wait-dont-throw-those-veggie-scraps-out/#recipe.

Lieberman, Alana. “Chicken Minestrone Soup.” Your Home, Made Healthy, 28 May 2024, yourhomemadehealthy.com/chicken-minestrone-soup/#recipe.

Lotts, Lisa. “Homemade Vegetable Broth from Scraps.” Garlic & Zest, 30 March 2023, garlicandzest.com/scraps-vegetable-broth/#recipe.

Tania, Lau-Fong. “Hearty Dutch Oven Beef Stew.” Cooking For My Soul, 6 January 2020, cookingformysoul.com/hearty-dutch-oven-beef-stew/#recipe.

Quick Subject/Concept links to the Discover Online Library catalog:

Heart, Diseases, Diet therapy, Recipes.
Stocks (Cooking)

Also try searching combinations of keywords:
Soups, Stews, Cook
Soups, Cook

No Subjects

Good Question

09/10/2025

Bridget O'Donnell

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Good Question

September 16, 2025.

by Bridget O'Donnell

What's for dinner? Good question but, while we temporarily put that thought on the backburner, let me share another first!

Title of cookbook: Shredding It: A Cabbage Cookbook.

Author of Recipe: Lori Alden Holuta

What prompted you to check out this cookbook?

We're fortunate that our CSA farmers are so resilient. This year, like years before, they’ve had to continually adapt to unpredictable and unusually extreme weather conditions. Nonetheless, during the height of the growing season the farm continues to produce an abundance of vegetables that aren’t just beautiful but also full of color and flavor. As often happens, our meals revolve around the shelf-life of said vegetables, which don't always neatly coincide with our schedules.

Recently a well overdue four-day staining/sealing project kept me out of the kitchen for most of the daylight hours before our ‘family’ vacation to Maine. In lieu, a few evenings leading up to our trip were spent inventorying and making the most perishable CSA produce travel-ready, including one green cabbage the size of my head. Steaming cabbage is my go to, I’ve sautéed and braised cabbage too but, until this post I’d never tried making coleslaw. Imagine how surprised I was to find a cookbook with an entire chapter devoted to coleslaw!

What did you like about this recipe?

The recipe is minimalist. Coleslaw is versatile, you decide whether to serve it as a side dish or a condiment; it's as diverse in it's preparation as what it complements. It also reminds me of summer, which Mother Nature doesn’t seem quite ready to let go of.

What didn't you like about this recipe?

Shredding cabbage and carrots can be time consuming without the right equipment. A food processor can shave minutes off preparation by hand but for an even faster solution, consider a pre-shredded mix from the grocery store. They’re not all made with cabbage.

Favorite recipes (that you tried from the cookbook/website):

Kathy’s Cole Slaw for Two

Did you alter the recipe or make any substitutions?

Get ready. Honey substituted granulated sugar, scallion and red onion substituted white onion and, celery seed ‘substituted’ parsley. Black pepper and Dijon mustard (an afterthought, not shown in photo above) were also added. If familiar with the canon you might cite other literature written about cabbage and posit that these alterations resemble the “Coleslaw with Sour Cream and Mayo” recipe found in Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility by Bill Collins. Okay, then mine omits the sour cream. With that said, portions were also reduced and all measurements were eyeballed resulting in 4 healthy servings, total.

Would you recommend this recipe?

Yes, but I would recommend adding red cabbage, for even more color!

References:

Books -

The Gut Health Cookbook: Low-FODMAP Vegetarian Recipes for IBS and Sensitive Stomachs / Sofia Antonsson. - (Quinoa Burger with Coleslaw, pg. 113)

Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility / Bill Collins. (E-resource)

Shredding It: A Cabbage Cookbook / Lori Alden Holuta. (E-resource)

Websites -

Nilsson, Holly. “The Best Coleslaw Recipe.” Spend With Pennies, 8 July 2025, www.spendwithpennies.com/best-coleslaw-recipe/.

Lopez-Alt, J. Kenji. “Classic Coleslaw.” Serious Eats, 24 February 2025, www.seriouseats.com/creamy-cole-slaw.

Rosenblatt, Kristine. “Coleslaw Dressing Recipe.” Kristine’s Kitchen, 30 April 2025, kristineskitchenblog.com/coleslaw-dressing/.

Quick Subject/Concept links to the Discover Online Library catalog (all results narrowed down by Age group: Adult and Literary form: Non-fiction):

Search by combining two subjects: Vegetables., Cooking.

Try the following keyword searches: Cabbage, Cook* or, simply search Coleslaw. When you're looking for something specific remember to check the table of contents or index before checking out the cookbook. Happy browsing…

No Subjects

Dumplings: a Universal Food

08/18/2025

Bridget O'Donnell

0 Comments

Dumplings: a Universal Food

(Ingredients: Pork Dumplings with Chinese Chives)

August 19, 2025.

by Bridget O'Donnell

As something of a continuation to PPLD’s What’s Cooking Blog entry for July, Grace's Chinese chives also inspired this month's post. Alas, the chive and pork dumpling recipe had no measurements, which ended up being an experiment in itself even with another recipe to reference. So, as is becoming the norm, I split a package of ground pork into two bowls for comparison.

The abridged version:

In one bowl I added the ingredients Grace listed: ground pork, chopped Chinese chives, soy sauce, sesame oil, ginger and salt. As luck would have it, I didn’t realize when I opened the sesame oil that the nozzle regulating the pour-speed came off with the lid(!). That one erratic glug resulted in a more distinct taste than intended but it wasn't disastrous. After cherry picking ingredients to avoid infusing oil and then making a liquid puree the meat in the other bowl was seasoned ‘similar’ to Judy Leung’s “Pork and Chive Dumplings” recipe. To mitigate any chance of over-pouring a second time the sesame oil was omitted. Low sodium soy sauce, garlic powder, ginger powder and sautéed scallions were added as substitutions or merely on a whim. After a full tray of dumplings had been pleated the leftover pork was combined into a single bowl and used to fill the last few dumpling skins. By this point the process was beginning to feel like quite the undertaking for a novice but so far, so good. Moving right along, the first two dumpling variations were boiled in separate pots so they could be easily identified. …Let's just say, I was thankful there were still a few dumplings left on a cookie sheet. One of the more decorative dumplings could be saved from the rolling boil with a slotted spoon but it wasn't pretty, the rest fell apart. The broken noodles and pork 'meatballs' made a fine lunch but they couldn't be called dumplings.

After a quick trip back to the drawing board, a.k.a. lunch, I lined a small vegetable steamer with parchment paper and set it in a pot with a small amount of water. The remaining dumplings were successfully steamed, three at a time. Out of curiosity, two of the steamed dumplings were then fried in a pan like I occasionally do with pierogis, not bad, but also not necessary. In conclusion, we liked the combined pork recipes with sautéed scallions the best and will try dumplings in a bamboo steamer basket in the near future.

Tangentially, did you ever notice that almost every culture has some kind of dumpling?

Title of cookbook: Beyond Borscht: Old World Recipes from Ukraine and Eastern Europe.

Author of Recipe: Tatyana Nesteruk

What prompted you to check out this cookbook?

My significant other’s Ukrainian relatives came to visit and cooked for us all week. In addition to some serious meals prepared over an open fire, they taught me how to make a couple of Ukrainian dishes including, although indirectly, pelmeni. Pelmeni are Russian dumplings with a meat filling wrapped in thin, unleavened dough, boiled and, in our case, served with sour cream (optional), vinegar and black pepper. Apparently, they're popular across Eastern Europe.

Everyone helped make the pelmeni from scratch while I was at work. Later that day I was told how to season the meat before we broke for another amazing dinner, but forgot to ask how to prepare the dough before our guests left. Beyond Borscht had a recipe to reference ingredients and measurement and then verify them with the relatives remotely.

…Maybe next time they visit we’ll have Varenyky.

What did you like about this recipe?

These little dumplings are so cute, surprisingly filling and I loved that everyone helped make them.

What didn't you like about this cookbook/recipe?

Here I'll apply what I learned from making Chinese Dumplings.

The process of wrapping dumplings is time consuming, and can be challenging to use the same amount of filling in every skin. Our freezer also had to be drastically rearranged to fit multiple cookie sheets of pelmeni before it could be consolidated and stored in a freezer bag (dumplings require patience!).

Favorite recipes (that you tried from the cookbook/website):

Pork Pelmeni (pg. 42-44)

Did you alter the recipe or make any substitutions?

Well, technically, I haven’t made my own pelmeni yet so I can honestly say no, I didn’t alter the recipe but I did omit serving it with sour cream.

Would you recommend this recipe?

Yes! Working with your hands improves dexterity.

References:

Books –

Beyond Borscht: Old World Recipes from Ukraine and Eastern Europe / Tatyana Nesteruk.

Mamushka: A Cookbook / Olia Hercules. (E-resource)

Websites -

Kravchuk, Natasha. “Russian Pelmeni Recipe + New Dough!” Natasha's Kitchen, 8 April 2018, natashaskitchen.com/russian-pelmeni-recipe-new-dough-recipe/.

Leung, Judy. “Pork and Chive Dumplings.” The Woks of Life, 5 January 2024, thewoksoflife.com/pork-chive-dumplings/.

“10 Ways To Fold Dumplings.” YouTube, Eat Mila, youtube.com/shorts/2MB6zHe3Z_E?si=44ugAfgoJclUwW62. Accessed 19 Aug. 2025. - (00:57 minute video.)

Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):

Cooking, Chinese.

Cooking. Europe, Eastern.

Cooking, Ukrainian.

No Subjects

Griddle Me This

07/11/2025

Bridget O'Donnell

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Griddle Me This

(This photo speaks for itself.)

July 18, 2025.

by Bridget O'Donnell

My significant other appreciates the experimental aspect of PPLD’s What’s Cooking Blog. This 4^th of July we had a guest over and decided beforehand to grill some of the more traditional holiday fare, which provided the perfect opportunity to experiment with a cast iron griddle.

The short history: years ago we replaced our gas grill with a smart grill. Cool, but some of the limitations make me think it was a beta model ahead of its production line. For example, a gas grill allows you to independently lower/raise the heat on either side of the grill. Our smart grill only allows us to light one side at a time. Well past the warranty, we hoped a preheated cast iron griddle might distribute heat more evenly or, at the very least create indirect/low heat on the side of the grill that wasn’t lit. Meathead: The Science of Great Barbecue and Grilling discusses the cast iron griddle beginning on page 152, but you'll have to flip through the book to find recipes; there isn't a chapter devoted to cast iron griddling.

We were eager to use the new hardware. The griddle was oiled a little more than necessary and the grill was lit. Burgers dressed with two kinds of cheese and hotdogs were done first quickly followed by corn on the cobb grilled in the husk. Everything was perfectly cooked which was a pleasant surprise since the battery died in the wireless probe I tucked into one of the burgers. Thankfully, hot dogs are easier to gauge for doneness; cook until blistering. For dessert we griddled peaches and pears with vanilla Balsamic vinegar then served them over vanilla ice cream with wild berries. The meal was a huge success!

Title of cookbook: Mastering the Art of Chinese Cooking - (Wait, what?…hahah, keep reading.)

Author of Recipe: Eileen Yin-Fei Lo

What prompted you to check out this cookbook?

The day after our efficacious Independence day meal, I had to work at our weekly CSA vegetable distribution. While there Grace L. surprised me with a bag of Chinese chives and a sheet of recipes. Since the griddle was conveniently still out, clean and my partner and I were both off the next day, I made the first recipe listed on the page for breakfast. Lo's cookbook is plugged because it contains a similar recipe. Anyone interested can see how easy it is, no fancy execution is required.

What did you like about this recipe?

According to Lo, “this is a traditional lunch dish, ideal for serving at a brief noon meal.” As something of an anomaly, the universe allowed us to sleep later than usual, so our breakfast was more like brunch served with coffee and fruit. Eggs make a great meal, some variations take as little as five minutes to prepare and Chinese chives add a big flavor. Experiment further with condiments like ketchup, hot sauce or chutney.

What didn't you like about this cookbook/recipe?

Not related to the recipe but, we lost part of the first attempt because I poured the bowl of eggs too close to the tapered edge of the griddle. Quick spatulas salvaged some of that scramble but before the second round we removed the shorter grates on top of the grill to work towards the back of the griddle. The eggs were continuously scrambled with two metal spatulas using a technique that reminds me of hibachi without food flying through the air. (*The spilled egg was cleaned off the inside of the grill before the next use to prevent a fire.)

This recipe may have been easier to prepare inside but, it was fun to cook and eat outside.

Favorite recipes (that you tried from the cookbook/website):

Chinese Chives and Eggs (from the sheet of recipes I was given) or, Stir-fried Chives with Scrambled Eggs (pg. 71)

Did you alter the recipe or make any substitutions?

Two bowls of eggs were prepared. One bowl had milk because that’s how I’ve always made scrambled eggs, the other didn’t, as the recipes instructed. As an unintentional comparison, I accidentally added raw chives to one bowl of eggs before reviewing the instructions. Unconsciously I thought it would save space on the tray used to carry everything outside. Not the end of the world but this resulted in a slightly crunchier texture.

Would you recommend this recipe?

Yes! Trying new things can lead to a more curious and engaging life. Continuing down the page of recipes, I am tasked with using leftover Chinese chives in dumplings. It’s amazing how difficult it is to find dumpling skins; my coworker helped me acquire these so I didn’t have to make them from scratch. (Thank you!)

Happy belated 4th of July! May it lead to many more culinary experiments!!

References:

Books –

Cool Backyard Grilling: Beyond the Basics for Kids Who Cook / Lisa Wagner. - (Tasty Basic Burgers, pg. 12-13. These burgers are anything but basic. Every now and then I might combine two kinds of ground meat but my burgers are generally seasoned with salt, pepper, Worcestershire sauce and occasionally garlic powder. The sky's the limit!)

Mastering the Art of Chinese Cooking / Eileen Yin-Fei Lo.

Meathead: The Science of Great Barbecue and Grilling / Meathead Goldwyn. - (cast iron griddle, pg. 152)

Weber's Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius / Jamie Purviance. - (griddle, pg. 48)

Websites -

Overhiser, Sonja. “How to Grill Corn in the Husk.” A Couple Cooks, 30 April. 2025, www.acouplecooks.com/grilling-corn-in-husk/.

Rappos, Joanne. “Classic Grilled Cheeseburger.” Olive & Mango, 21 June 1970, www.oliveandmango.com/classic-grilled-cheeseburger/. - (This recipe has a nice chart for internal temperatures.)

Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):

Barbecuing.

Cooking, Chinese.

Outdoor cooking.

No Subjects

Go Fish

06/23/2025

Bridget O'Donnell

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Go Fish.

(Grilled Swordfish with Rice Pilaf, Green Salad and Avocado)

June 24, 2025.

by Bridget O'Donnell

Fish is already close to a weekly dinner go-to. Sometimes I make it twice a week because it’s healthy and versatile. It doesn’t have to be time consuming to prepare and in a pinch, a thinner cut can be cooked partially frozen, which has saved a few nights. There are many schools of thought on how to cook fish. Baking it might be the most hands off but if you haven’t already, cast your net a little wider. Try grilling fish in aluminum foil packets, a grill basket, on kabob skewers and occasionally, directly on the grill grates.

Title of cookbook: Coastal Kitchen: Nourishing Seafood Recipes For Everyday Cooking

Author of Recipe: Jenny Shea Rawn

What prompted you to check out this cookbook?

When my coworker suggested a simple grilled recipe for swordfish I committed it to memory so that I could use it as arsenal during the week.

This cookbook not only showcased grilled swordfish on the cover but suggested the same base recipe as my coworker.

What did you like about this recipe?

Novelty piqued my interest. Swordfish? This recipe is easy to follow and uses minimal ingredients: oil, salt and pepper. Awe-some. It's also ready in 8-10.

Bonus: almost every recipe I found to compare cooking techniques suggested the same method for oiling the grill. Dip/soak a wadded up paper towel in olive oil then rub it on the hot grill grates. It really works. This practice may become as habitual for me as cleaning the food off of the grill grates with a brush.

What didn't you like about this cookbook?

The cookbook provides nutrition highlights and nutrition facts per serving but these are only estimates. The disclaimer states these estimates may vary depending on the cooking method, brands used, and interpretation of the recipe, amongst other variables. The introduction for the “Swordfish, Tuna, and Striped Bass” chapter beginning on pg. 99 also doesn’t mention that Swordfish is higher in Mercury than other types of fish. Ask your doctor how often you should eat fish high in Mercury or, my sincere apologies, if at all.

Favorite recipes (that you tried from the cookbook/website):

Grilled Swordfish Piccata (pg.101)

Did you alter the recipe or make any substitutions?

The instructions provided by Rawn were followed for grilling the Swordfish; there weren’t many but to simplify dinner, I omitted the Piccata sauce. Instead, at my coworker’s suggestions, we dipped the fish in Teriyaki and/or Worcestershire sauce. A little over a pound was enough for two people, two nights of the week with the addition of various sides. Personally, I would recommend only buying what can be finished in one serving.

Would you recommend this recipe?

Yes, try it if you can. This meatier fish is like steak in that it doesn’t fall apart when cooked directly on the grill grates. Enjoy it's mild taste just don't have it too often and maybe not at all if part of the vulnerable populations. Check with your doctor.

References:

Books –

America's Test Kitchen. Foolproof fish: Modern Recipes For Everyone, Everywhere / America's Test Kitchen.

Coastal Kitchen: Nourishing Seafood Recipes For Everyday Cooking / Jenny Shea Rawn.

Websites -

“Seed Sowing Library.” Poughkeepsie Public Library District, 9 January 2025, poklib.org/books-more/library-of-things/. Accessed 24 June 2025.

“Swordfish: How It Can Benefit Your Overall Well-Being.” WebMD, www.webmd.com/diet/health-benefits-swordfish. Accessed 24 June 2025.

“What You Need to Know about Mercury in Fish and Shellfish.” WebMD, www.webmd.com/diet/mercury-in-fish. Accessed 24 June 2025.

Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):

Cooking (Fish)

Cooking (Seafood)

No Subjects

Homemade Vittles

05/29/2025

Bridget O'Donnell

0 Comments

Homemade Vittles

(My First Homemade Pizza Dough Ball!)

May 29, 2025.

by Bridget O'Donnell

For our first vacation of 2025 we decided to visit the Lake George area. We found a place that allowed multiple pets with a fire pit and a river in the back yard.

Unfortunately, as the trip got closer, the weather forecasted cooler temperatures with partly sunny skies to rain. Neither of us would be able to tolerate a polar plunge, so that meant swimming in the river was out but, I definitely put my feet in on two separate occasions. Still early in the season, we also wouldn’t be parasailing or visiting any of the beaches at Lake George, one of the cleanest lakes in NY, conveniently located a short drive from where we were staying. The dog could go on her first boat cruise though! Also contingent on the weather, the fire pit wouldn’t be a viable cooking option but we still had use of a gas grill and a very modern full kitchen. So, before our trip I tasked myself with curating a nutritional but flexible menu for the week.

Title of cookbook/website: The Great Outdoors Cookbook: Adventures in Cooking Under the Open Sky.

Author of Recipe: Sunset Magazine Staff

What prompted you to check out this cookbook?

After flipping through a stack of cookbooks I realized that we could bring almost anything we wanted to eat on our vacation. It would just require some planning. For our trip I was interested in meals with less prep and versatile ingredients that could be used in multiple dishes. Minimal seasoning (i.e. oil, salt & pepper) and easy clean up would also be nice. The kitchen would have miscellaneous cooking utensils, pots, sheet pans and basic spices but we wouldn’t know exactly what until we got there (I came so close to bringing my cast iron skillet…). My prerequisites sounded like a tall order until I found some resources for outdoor cooking where I gleaned tips and reminders for picnicking, grilling or cooking in a fire pit, camping and glamping.

Our vacation would also be an opportunity to clean perishable items out of the ‘fridge. When it was time to pack the cooler I laughed until I almost cried. We had so much food!!

What did you like about this cookbook?

The editors of Sunset Magazine know cooking outdoors, they’ve been suggesting recipes in their periodical since 1901! Overall, the inclusive recipes cover a broad spectrum of cuisines and teach how to use multiple cooking vessels outdoors. Amongst other attributes, it offers realistic suggestions for camping, provides nutritional information per serving and suggests age-related tips (i.e. serving ice cream in a paper cup vs. a ramekin for small hands).

However, even the best laid plans have some oversights.

Since the meat was frozen, as suggested on pg. 17 ('multi-task, marinate and then freeze meat for transportation'), we needed an alternate dinner plan for the day we arrived. Thankfully, one oversight happened to provide a solution. The night before our trip I made pizza dough intended for a down day in the middle of the week. With the bowl pushed towards the back of the refrigerator it was out of sight and out of mind so, I forgot to freeze it. “What a pizza work!” Fortunately, the recipe instructs leaving the dough on the counter for two hours to warm it up to room temperature before assembling the pizza and our ~2.5hour drive would meet that requirement. “Cheese the day!” What’s an additional hour, give or take? “Let’s dough this!”

Also consider taking a look at “The Grillers Guide to Vegetables” on pgs. 158-59, it may be something to note for future dinners.

What didn't you like about this cookbook?

Nothing, per se. This cookbook definitely had more information than I needed (or had room to pack) for a week’s vacation.

Favorite recipes (that you tried from the cookbook/website):

Pizza Dough for the Grill (pg. 109).

Did you alter the recipe or make any substitutions?

Consider this the next level to our “Tomato Saves and New Favs” What's Cook Blog post from September 18^th, 2023 where we used frozen pastry dough.

We didn’t have everything necessary to cook our pizza on the fire pit and because of the cooler weather decided to use the oven instead of the grill. As instructed in “Grandma’s Pizza,” a recipe that was recommended to me before our trip, we used bread vs. all purpose flour for the dough and I mixed everything by hand. Toppings were unregimented, chosen to accommodate our taste preferences and use what we'd brought from home.

Would you recommend this recipe?

Yes. Enjoy leftovers for [breakfast,] lunch or dinner.

References:

Books -

The Great Outdoors Cookbook: Adventures in Cooking Under the Open Sky.

Websites -

Beck, Laura. “49 Awesome Pizza Puns & Jokes That Can’t Be Topped.” Parade, 1 May 2024, parade.com/living/pizza-puns. Accessed 29 May 2025.

Delmage, James. “Grandma Pizza.” Sip and Feast, 21 August 2023, www.sipandfeast.com/grandma-pizza/. Accessed 29 May 2025.

Looby, Genevieve. “30 Pizza Puns for Supreme Laughs.” Reader’s Digest, 13 September 2024, www.rd.com/list/pizza-puns-for-supreme-laughs/. Accessed 29 May 2025.

“125 Dough Puns That Will Knead Your Spirits!” Puns.Co, 23 December 2024, puns.co/dough/. Accessed 29 May 2025.

Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):
Outdoor cooking.

No Subjects

Pickled Pink

04/21/2025

Bridget O'Donnell

0 Comments

Pickled Pink (& Brown).

("Soy Sauce Marinated Eggs")

April 23, 2025.

by Bridget O'Donnell

This month we dabbled or, more precisely pickled in natural food dyes for the few weeks it took me to decide what to make for the holiday. …Our meal would be for a smaller party of two to maybe four but provide enough leftovers to cover dinner most of the week. In addition to providing some respite, it would also leave more room after work for projects or hobbies and, equally as important, time to relax. In the meantime…

Title of cookbook/website: All About Eggs: Everything We Know About the World's Most Important Food.

Author of Recipe: Rachel Khong

What prompted you to check out this recipe?

Last month, while my coworker and I were discussing individual food preferences they shared a recipe similar to Momofuku's “Soy Sauce Marinated Eggs.” It should come as no surprise that I had never tried anything like it but, jumping in with no expectations left no room for disappointment. A week or so later, I came across a recipe for “tea eggs” in Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes. Aside from types of vinegar, there were two other differences between this recipe and my coworker’s. In addition to adding black tea to the brine, the recipe suggested leaving the cracked shell on the egg while pickling it for a somewhat marbled effect. Neat. As a follow-up I tried pickling with a different color ingredient. Full of nutrients, beets enter stage right (or left, your choice) for some "Quick Pickled Eggs and Beets." In lieu of coloring Easter eggs in the traditional sense, we colored a couple of eggs in their cracked shells (like tea eggs) and a couple of peeled eggs, for comparison. (If you're interested in coloring Easter eggs with natural dyes consider taking a look at pg. 84 in A Garden to Dye For by Chris McLaughlin.)

All About Eggs was chosen for this review because it had some variation of all of the recipes mentioned herewith. Photo inserts, called the “Recipe Picture Menu” can be found in the center of the book beginning on pg. 113.

Hard Boiled Egg, pg. 90;

Tea eggs, pg. 228;

Lourdes’s Deviled Eggs with Tuna, pg. 165;

Pennsylvania Dutch Pickled Beet eggs, pg. 247.

What did you like about this recipe?

The recipes are succinct.

Pickling eggs may not enhance their nutritional value but it may increase their shelf life, even if for a nominal amount of time.

What didn't you like about this recipe?

Pickled eggs may be an acquired taste for some and because both recipes were new to me I can’t be sure that I tried either version with the right accompaniments. The eggs pickled in soy sauce probably would have been better in a rice bowl or ramen than on toast with cheese (for breakfast). Similarly, while the eggs pickled with beets went well in a green salad (for lunch), I went a little further and made them into deviled eggs.

Aesthetically, leaving the cracked shell on while quick pickling the egg didn’t marble it as much as I expected.

Favorite recipes (that you tried from the cookbook/website):

The "Quick Pickled Eggs and Beets" rendered as “Deviled Eggs” seemed to be our favorite version.

Did you alter the recipe or make any substitutions?

People have undoubtedly noticed the rising price of eggs, an imminent result of the bird flu. Since this was an experiment, I reduced the number of eggs pickled in both recipes.

For the deviled eggs I opted to omit the vinegar because it was an ingredient used in the pickling brine. Both shelled and unshelled deviled eggs were palatable. We enjoyed them as a snack and then as an accompaniment to a larger meal.

Would you recommend this recipe?

Yes, it was a fun experiment. You'll need to be able to hard boil eggs but don't worry, no matter what level you’re at in the kitchen there are a plethora of books and websites available, though with slight differences. One example can be found in The How-to Cookbook for Teens: 100 Easy Recipes to Learn the Basics by Julee Morrison (pg. 48).

To help get you started, I usually… cover large eggs in a pot with cold water, add salt (optional) and bring the water to a boil. Once the water is boiling, remove the pot from the heat and cover for ~6-8mins. Remove the eggs from the water and let them cool (I don’t cool the eggs in a bowl of ice water, but it’s almost unanimously recommended). As you can see from the pictures below the yolks aren’t centered. Periodically stirring the eggs as the water comes to a boil might help center the yolk.

References:

Books -

All About Eggs: Everything We Know About the World's Most Important Food / Rachel Khong.

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat / Steven Raichlen.

Budda Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes / Ying Chang Compestine. - (tea eggs, pg. 24-25)

Egg: A Culinary Exploration of the World's Most Versatile Ingredient / Michael Ruhlman. - (hard-cooked, pg. 3)

A Garden to Dye For / Chris McLaughlin. - (Easter egg dyes, pg. 84)

The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics / Julee Morrison. - (hard boiled eggs, pg. 48; deviled eggs, pg. 49)

The Joy of Cooking: 600 New Recipes, More than 4,000 Favorites, Revised and Updated / Irma S. Rombauer. - (2019. hard boiled egg, pg. 151; deviled eggs, pickled eggs, pg. 151; beet pickled eggs, pg. 152)

Websites -

Bauer, Elise. “How to Make Perfect Hard Boiled Eggs.” Simply Recipes, 14 February 2025, www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/. Accessed 22 April 2025.

Bryan, Lisa. “How to Boil Eggs Perfectly (Every Time).” Downshiftology, 19 November 2024, downshiftology.com/recipes/perfect-soft-boiled-hard-boiled-eggs/. Accessed 22 April 2025.

“Cousin David’s Slow Cooker Brisket.” Allrecipes, 21 August 2024, www.allrecipes.com/recipe/70096/cousin-davids-slow-cooker-brisket/. Accessed 22 April 2025. - (If you’re interested in using the slow cooker, another coworker suggests this recipe.)

Donofrio, Jeanine. “How to Make Perfect Hard Boiled Eggs Every Single Time.” Love and Lemons, 13 April 2025, www.loveandlemons.com/how-to-make-hard-boiled-eggs/. Accessed 22 April 2025.

Genius Recipes. “Momofuku’s Soy Sauce Eggs.” Food52, 12 July 2021, food52.com/recipes/35930-momofuku-s-soy-sauce-eggs?srsltid=AfmBOoqKJAZeSPDan5Sf0vNclpYExhNemsQOgTxU5GGYfYD68hSz6nTD. Accessed 22 April 2025. - (This recipe is very close to the one my coworker shared with me. Add ½ t chili garlic sauce or more to taste, use the vinegar of your choice and you’ve got it.)

Hagymas, Sherri. “Easy Classic Deviled Eggs Recipe.” To Simply Inspire, 22 May 2024, www.tosimplyinspire.com/deviled-eggs.html. Accessed 22 April 2025.

Maehashi, Nagi. “Slow Roast Leg of Lamb.” RecipeTin Eats, 29 March 2024, www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-container-23734. Accessed 22 April 2025.

McLaughlin, Michael. “Red-Wine-Braised Brisket.” Bon Appétit, 8 August 2023, www.bonappetit.com/recipe/braised-beef-brisket. Accessed 22 April 2025.

Segal, Jennifer. “Classic Braised Brisket with Onions.” Once Upon a Chef, 18 March 2025, www.onceuponachef.com/recipes/onion-braised-beef-brisket.html#tabrecipe. Accessed 22 April 2025.

Swanson, Cathy. “Quick Pickled Eggs and Beets.” Allrecipes, 14 April 2025, www.allrecipes.com/recipe/45157/quick-pickled-eggs-and-beets/. Accessed 22 April 2025.

“What Is the Difference Between Pickling and Fermenting?” WebstaurantStore, www.webstaurantstore.com/blog/3658/pickling-vs-fermenting.html?srsltid=AfmBOoor51Tp4K2QewH7hPIckZ4cEjskrEgG5JDXnNlPtOvQE71imiRY. Accessed 22 April 2025.

“Wine-Braised Beef Brisket.” Allrecipes, 22 October 2023, www.allrecipes.com/recipe/221041/wine-braised-beef-brisket/. Accessed 22 April 2025.

Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):
Cooking (Eggs)

Eggs.

Eggs as food.

--

Dyes and dyeing, Domestic.

Dye plants.

Cooking (Beef)

Cooking (Meat)

No Subjects

Microgreens

03/20/2025

Bridget O'Donnell

0 Comments

Sprouts, Shoots and Microgreens

March 24, 2025.

by Bridget O'Donnell

If I don't go to the gym or have an errand to run during my lunch break I like to go for a walk, especially when the weather is nice. One sunny afternoon the temperature felt deceptively warm for the first two weeks of March, so I decided not to wear a coat. Shortly thereafter, hands in my pockets and collar already popped, I found myself contending a cool 15-20 mile an hour breeze with thoughts of summer. For about 30 seconds I saw fleeting images of myself lounging in the sun, eyes closed with sweat beading up on my skin in the heat and humidity and then, inadvertently sunburnt. It made me smile. For a few moments those flashbacks provided some semblance of warmth, even if only nostalgic. Then, just as quickly another blustery breeze reminded me that summer would be here soon enough, in the meantime, it might be time to consider switching to a gardening hat.

In the last few weeks we’ve experienced a wide range of temperatures (and wind speeds!) with the few warm days presenting an encouraging dichotomy. Foreshadowing spring's growth, those days make it easy to temporarily forget the cold we’ve already endured as well as the weather that may continue to surprise us. The Farmer’s Almanac may not consider “in like a lion, out like a lamb” to be an accurate weather predictor but, we can only hope.

It’s still early to plant seeds outside. If you have space, starting some of the more delicate seeds inside might be a viable option. Because I’m not quite ready to repurpose our hydroponic garden from kitchen herbs to a seed starter, I sought for a little gardening motivation by experimenting with sprouts, shoots and microgreens.

Title of cookbook/website: Microgreen Garden: Indoor Grower’s Guide to Gourmet Greens.

Author of Recipe: Mark Mathew Braunstein

What prompted you to check out this recipe?

A packet of pea sprouts from the Seed Sowing Library seemed like an interesting project to try before gardening season started. Instructions that came with the seeds were straight forward. **Soak seeds 6 to 12 hours. Drain well and invert jar at an angle. Rinse seeds with water and gently swirl twice daily. Drain well and invert jar. Ready to eat in 2 to 3 days.** Low and behold, after a few days the peas sprouted but, I couldn't help questioning whether I'd done everything correctly and, if there were other methods of growing sprouts.

What did you like about this recipe?

Sprouts, shoots and microgreens, in that order respectively, take a lot less time to grow than a vegetable garden. *Bonus, if what I’ve read is true, microgreens like broccoli sprouts, for example, may have more nutrients than mature broccoli.

What didn't you like about this recipe?

It might sound contradictory but, I didn't like the same things I liked about this recipe. Although on a much smaller, non-commercial scale than many container or outdoor gardens, microgreens at any stage require attention and patience. To be honest, I was hoping to try some red lentil shoots on my corned beef but, they weren't ready yet.

Favorite recipes (that you tried from the cookbook/website):

Preparing Containers [w/soil]; Grow Your Garden; Water from the Bottom (pgs.38-42) were the most helpful sections in Braunstein's Microgreen Garden.

The Red Lentil Sprouts are probably my favorite because they take the least amount of time. My friend has been experimenting with flax seeds which also seem to grow quickly. Chick pea sprouts, on the other hand, take time and should be planted more densely with the seeds touching each other.

According to what I've read, I won’t have a preference until I taste a variety of shoots (FYI: the water used may also affect how the sprouts or shoots taste).

Did you alter the recipe or make any substitutions?

As mentioned, I followed the instructions that were included with the pea sprouts and read that by the time sprouts are visible they’re considered edible. Once the peas sprouted I cautiously ate the contents in the jar over the course of 2-3 days without ailment or discomfort. Spoiler alert: pea sprouts may be crunchier than expected.

A few days won’t usually grow microgreens but, three books and one video later and I was ready to try growing the prepared sprouts in soil. Of course, the library didn't have any pea packets left so I continued the experiment with broccoli, chick pea and red lentil sprouts. Like the pea sprouts, I followed the same instructions then planted the sprouted seeds in a shallow tray with soil. The trays were labeled and covered with a plastic lid. A towel was then draped over the covered trays to emulate growth underground. Once the sprouts grew taller they were exposed to light to promote photosynthesis and turn green.

Would you recommend this recipe?

Yes. Although this project didn't quite motivate me to start seeds for the containers and garden boxes outside, it did help me plan for this year’s growing season. (Technically, I probably could have started tomato seeds inside as early as March 2nd or 9th, in hindsight.)

References:

Books -

Indoor Kitchen Gardening: Turn Your Home Into a Year-Round Vegetable Garden / Elizabeth Millard.

Microgreen Garden: Indoor Grower’s Guide to Gourmet Greens / Mark Mathew Braunstein.

Sprouts, Shoots, and Microgreens: Tiny Plants to Grow and Eat in Your Kitchen / Lina Wallentinson. (ebook available on Hoopla. Includes charts of sprout and shoot profiles at the end of each chapter.)

Websites -

Gritzer, Daniel. “Classic, Savory Shepherd’s Pie (with Beef and/or Lamb).” Serious Eats, 17 February 2025, www.seriouseats.com/shepherds-pie-beef-lamb-recipe. Accessed 20 March 2025. - (Main difference: I don't usually peel potatoes for mashed potatoes.)

“Grow Your Own.” Mumm’s Sprouting Seeds, 29 Mar. 2024, sprouting.com/.

Kohler, John. “How to Grow Sprouts with Water or in Soil Any Time of the Year at Got Sprouts.” YouTube, 8 March 2012, https://youtu.be/lQqML3Ayxi0?si=KIFBbIdBNLvOhf1g. Accessed 20 March 2025. - (Includes a 43:17 minute video.)

“Library of Things.” Poughkeepsie Public Library District, 9 January 2025, poklib.org/books-more/library-of-things/. Accessed 20 March 2025.

Mayes, Rosie. “Stovetop Corned Beef and Cabbage.” I Heart Recipes, 14 April 2024, iheartrecipes.com/corned-beef-and-cabbage/. Accessed 20 March 2025. - (This is more or less how I make Corned Beef. Onions are boiled with the Corned Beef and a small portion of carrots are added towards the end of the cook time but the rest of the carrots, potatoes and cabbage are prepared separately.)

McKenney, Sally. “Grandma’s Irish Soda Bread.” Sally’s Baking Addiction, 20 March 2022, sallysbakingaddiction.com/grandmas-irish-soda-bread/#tasty-recipes-67782. Accessed 20 March 2025. - (This is pretty close to my Mother's recipe. )

“Seed Sowing Library.” Poughkeepsie Public Library District, 9 January 2025, poklib.org/books-more/library-of-things/. Accessed 20 March 2025.

Staff, Farmers’ Almanac. “March Comes In Like a Lion ...” Farmers’ Almanac, 25 February 2025, www.farmersalmanac.com/the-truth-behind-in-like-a-lion-out-like-a-lamb. Accessed 20 March 2025.

“A Watched Pot Never Boils Definition & Meaning.” Merriam-Webster, Merriam-Webster, https://www.merriam-webster.com/dictionary/a%20watched%20pot%20never%20boils. Accessed 20 March 2025.

Quick Subject/Concept links to the Discover Online Library catalog:

No Subjects

S.Care

02/14/2025

Bridget O'Donnell

0 Comments

S[elf]-Care

February 18, 2025.

by Bridget O'Donnell

Winter weather doesn’t just wreak havoc on our immune system; it affects every part of the body including our largest organ, the skin. While it can be good to get outside for some fresh air, exercise and vitamin D, too much exposure to winter elements can result in a number of unwanted conditions including dry or cracked skin.

For the New Year, rather than make resolutions that could result in any degree of shame, I wanted to find a few new hobbies. In addition to maintaining a healthy diet and exercising regularly, I decided it was time to create a more regular self-care routine. Recently I read that “pampering yourself for twenty minutes without interruption is quiet indulgent and something we should all do for ourselves for all the benefits it provides (Natural Beauty from the Garden, pg. 74)." Vague and out of context, yes but, healthy habits help maintain a healthy mind and body. A little self-care might go a long way.

Title of cookbook/website: DIY Beauty: Easy, All-Natural Recipes Based on Your Favorites from Lush, Kiehl's, Burt's Bees, Bumble and Bumble, Laura Mercier, and More!

Author of Recipe: Ina De Clercq

What prompted you to check out this recipe?

Extremely dry skin on my hands has been an issue all winter. This comes with little surprise because of hard water, being almost OCD with doing dishes and, washing my hands religiously throughout the day so that I can rub my itchy/tearing eyes. One morning I looked in what might be considered a magnifying glass and saw just how dry patches of skin were on my face. The human body is made up of 70% water but without constantly replenishing our [water] intake we are prone to becoming dehydrated, especially overnight. So first, I tried putting more moisture into my body. Then I thought, if what I ingested could help hydrate me from the inside, why not try some of those ingredients on the outside, too. Sometimes that thought is correct and, sometimes it isn't.

Important insights from Nature’s Beauty Secrets (pg. 11) -

1. Just because something is natural doesn’t mean it can’t be harmful. Some ingredients, especially essential oils, are very strong and can even be toxic. They should never be eaten, no matter how yummy they smell. Many items should not be used if you have certain medical conditions, like high or low blood pressure, epilepsy, or are pregnant. If you are unsure, consult your physician first.

2. Before slathering any product all over, make sure to test it on a small area, such as the inside of your arm or at the edge of your hairline for facial products, to be sure you don’t have a negative reaction. This is especially true for those with sensitive skin.

3. Different people experience different results.

4. Try to use organic ingredients when possible to avoid superfluous (to say it mildly) toxins, additives, preservatives and/or over-processed fragrances. Your skin will absorb those, too.

My hands might take a little more time and attention so I started looking for a few gentle but quick and, inexpensive solutions for my face.

What did you like about this recipe?

My two go-to face masks are a charcoal mask to deep clean and tighten and a honey mask to moisturize. One jar lasts a while because I use them sparingly but they run on the expensive side and because at least one product is being phased out, it can be hard to find. After some prioritizing…

The Banana-Avocado (and Honey) mask was cooling which could have been because the ingredients were chilled or at room temperature (it’s winter, even the kitchen counters are cool). Overall, the mask made my skin feel relaxed, refreshed and softer. It may have helped open my sinuses, too.

The Turmeric Oatmeal (and Honey) mask calls for a small amount of ingredients that I consider staples. Unfortunately, it didn't soften my skin as much as the Banana-Avocado mask but this is a new combination that I may fine-tune over time.

What didn't you like about this recipe?

Because the masks are perishable, leftovers don’t usually last more than a day. With sensitive skin I would only try one mask per day, and generally not every day. I suppose I could have eaten these particular leftovers but, I didn’t. It’s also not always advisable depending on what ingredients you add to your DIY products (refer to Important Insights, listed above).

The mess-factor of the “Banana-Avocado Mashed Mask” made it difficult to keep on for 15 minutes or do anything else until I took it off. If there's a next time, I'll blend the ingredients for a smoother consistency.

**Additionally, and very important(!), if the recipe calls for something like coffee grinds, mashed fruits or larger pieces of oatmeal, gently remove the mask with a washcloth or cotton pad and rinse that off in a tepid bowl of water. Even if you don’t have temperamental pipes, DO NOT wash the mask directly down the drain. There's a reason the kitchen sink has a food trap!!

And, kind of funny note about leaving the Oatmeal-Turmeric mask on for 15 minutes. After removing the mask you might “glow” a little more than expected because you’ve basically just dyed your face yellow. A few cotton balls of witch hazel (and a shower) should clean the residual off of your face and hairline. If you're not vegan, there's always the “Liquid Gold Face Mask” (aka: plain honey) as suggested in DIY Beauty (pg. 36).

Favorite recipes (that you tried from the cookbook/website):

Banana-Avocado Mashed Mask (Nature’s Beauty Secrets, pg. 71).

Then, because the recipes were so similar, I combined the “Morning Oats Face Mask” (DIY Beauty, pg. 38) with the “Luminous Turmeric Face Mask” (Hello Glow, pg. 42).

Did you alter the recipe or make any substitutions?

The measurements suggested for the banana-avocado mask yielded enough for two masks, which was unfortunate; the leftovers had to be composted because of my schedule and skin type. For this reason I reduced the measurements by half in the Turmeric-Oat mask but, the reduced amount could have been halved for a single serving/mask. Fortunately, this mask did last an additional two days.

For the Oatmeal-Turmeric mask, one tablespoon of plain whole milk yogurt substituted three tablespoons of Greek yogurt/whole milk.

As an experiment, I didn’t grind the oatmeal into a thin powder, which I think I would do in the future.

And, as mentioned earlier, I added turmeric to the “Morning Oats” mask. If you have an extremely fair complexion, maybe avoid adding turmeric.

Would you recommend this recipe?

Yes, I encourage you to play with your food, it's fun. If your DIY recipe works it truly is empowering and will make you want to try more. My recommendation would be to avoid recipes with ingredients you know you're adverse to (for example, if you don’t eat bananas often, don’t make a mask with quite so much banana).

Don't be your own worst enemy; remember that helping yourself also helps others. Take care of yourself so that you’re your best version and in the right frame of mind to help others, and, Yourself!

Happy be-lated Valentine!

References:

Books -

DIY Beauty: Easy, All-Natural Recipes Based on Your Favorites from Lush, Kiehl's, Burt's Bees, Bumble and bumble, Laura Mercier, and More! / Ina De Clercq.

Hello Glow: 150+ Easy Natural Beauty Recipes for a Fresh New You / Stephanie Gerber.

Natural Beauty from the Garden: More Than 200 Do-It-Yourself Beauty Recipes and Garden Ideas / Janice Cox.

Nature’s Beauty Secrets: Recipes for Beauty Treatments from the World's Best Spas / Dawn Gallagher.

Websites -

Bryan, Lucy, and Dustin Cotliar. “Surprising Ways Hydration Affects Your Sleep.” Sleep Foundation, 7 May 2024, www.sleepfoundation.org/nutrition/hydration-and-sleep. Accessed 2/13/2025.

Flannigan, Jenna. “8 Best DIY Face Masks for Every Skin Type, According to Dermatologists.” Prevention, 28 April 2020, www.prevention.com/beauty/skin-care/g26752006/best-diy-face-masks/. Accessed 1/27/2025.

Quick Subject/Concept links to the Discover Online Library catalog:

Skin, Care and hygiene.

Beauty, Personal. (Results narrowed down by Literary Form: Non-Fiction ; Concepts/Subjects/Themes: Skin-Care And Hygiene)

No Subjects

Happy A.N.Y.!

01/16/2025

Bridget O'Donnell

0 Comments

The Asian New Year is most commonly known as the Chinese or, Lunar New Year. It falls on different dates and may be celebrated as a holiday for varying durations between January 21st and February 20th, depending on the religion and culture.

No Subjects