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February 13, 2006
MainNew Year Brings New Opportunities
First I have to say thank you to the entire newsletter editorial group and welcome to Elaine Savely who is joining the group. In my absence they put together an awesome winter issue and I am so grateful for the expertise and willingness to serve that this group has, so thank you to:
Diane Kennedy
Susanna King
Laurie McGowan
and Jo Bessler, LEC liasion
I also wanted to let you know about something exciting, innovative, and creative that is happening within Access Services. You may have already heard that Clara Taylor, Reserve Book Room supervisor and myself are switching positions this spring. Training started in January and will continue throughout the next month or so when we will then officially make the switch. Clara and I are both looking forward to the new and different challenges this opportunity presents and have to thank Sue Dietl, Access Services department head and Nigel Butterwick, User Services Associate Director for the proposal and their encouragement. Fresh eyes bring new ideas and we are confident that this will be a win-win situation for the University Libraries. We ask for your help and support through the transition period as we continue the learning process.
Marcy Simons
MainVOTE FOR YOUR FAVORITE!!!!
It is time to vote for a name for the newsletter. Below you will find the suggestions that have been received by the editors. To vote, simply click on "comment" and let us know which one you prefer. The April edition will feature the new, winning name.
Hesburgh News
Inform
Ex Libris
Behind the Mural
Bibliophile
LibNews
Between the Pages
Among the Books
The Peep Hole -- A Look at the People Behind Notre Dame Libraries
We want to hear from you!!!
We want to know what you think about the staff newsletter. It is published bi-monthly with articles, photos, and features for you, the staff and faculty of the University Libraries.
(Issues in 2006: February/April/June/August/October/December)
Thank you for the contributions you have made so far, and we look forward to more pictures, updates, and information from all of the people who make the University Libraries a great place to work!
MainValentine's Day
The History of Valentine's Day
Every February, across the country, candy, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine. Who is this mysterious saint and why do we celebrate this holiday? The history of Valentine's Day -- and its patron saint -- is shrouded in mystery. We do know that February has long been a month of romance. St. Valentine's Day, as we know it, contains vestiges of both Christian and ancient Roman tradition. Today, the Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred.
One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men -- his crop of potential soldiers. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine's actions were discovered, Claudius ordered that he be put to death.
According to one legend, Valentine actually sent the first 'valentine' greeting himself. While in prison, it is believed that Valentine fell in love with a young girl -- who may have been his jailor's daughter -- who visited him during his confinement. Before his death, it is alleged that he wrote her a letter, which he signed 'From your Valentine,' an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories certainly emphasize his appeal as a sympathetic, heroic, and, most importantly, romantic figure. It's no surprise that by the Middle Ages, Valentine was one of the most popular saints in England and France.
While some believe that Valentine's Day is celebrated in the middle of February to commemorate the anniversary of Valentine's death or burial -- which probably occurred around 270 A.D -- others claim that the Christian church may have decided to celebrate Valentine's feast day in the middle of February in an effort to 'christianize' celebrations of the pagan Lupercalia festival. In ancient Rome, February was the official beginning of spring and was considered a time for purification. Houses were ritually cleansed by sweeping them out and then sprinkling salt and a type of wheat called spelt throughout their interiors. Lupercalia, which began at the ides of February, February 15, was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.
Pope Gelasius declared February 14 St. Valentine's Day around 498 A.D.
Later, during the Middle Ages, it was commonly believed in France and England that February 14 was the beginning of birds' mating season, which added to the idea that the middle of February -- Valentine's Day -- should be a day for romance. The oldest known valentine still in existence today was a poem written by Charles, Duke of Orleans to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. The greeting, which was written in 1415, is part of the manuscript collection of the British Library in London, England. Several years later, it is believed that King Henry V hired a writer named John Lydgate to compose a valentine note to Catherine of Valois.
In Great Britain, Valentine's Day began to be popularly celebrated around the seventeenth century. By the middle of the eighteenth century, it was common for friends and lovers in all social classes to exchange small tokens of affection or handwritten notes. By the end of the century, printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one's feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine's Day greetings. Americans probably began exchanging hand-made valentines in the early 1700s. In the 1840s, Esther A. Howland, known as the Mother of the Valentine, made elaborate creations with real lace, ribbons and colorful pictures known as "scrap"and began to sell the first mass-produced valentines in America.
According to the Greeting Card Association, approximately 85 percent of all valentines are purchased by women and an estimated one billion valentine cards are sent each year, making Valentine's Day the second largest card-sending holiday of the year. (An estimated 2.6 billion cards are sent for Christmas.)
In addition to the United States, Valentine's Day is celebrated in Canada, Mexico, the United Kingdom, France, and Australia.
VALENTINE’S RECIPES
Triple-Chocolate Chunk Cookies
Cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
4 ounces bittersweet baking chocolate, chopped
4 ounces sweet baking chocolate, chopped
4 ounces white chocolate baking bar, chopped
Three-Chocolate Glaze
3 teaspoons shortening
3 ounces bittersweet baking chocolate
3 ounces sweet baking chocolate
3 ounces white chocolate baking bar
1. Heat oven to 375ºF. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be soft). Stir in nuts, 4 ounces bittersweet chocolate, 4 ounces sweet chocolate and 4 ounces white chocolate. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
2. Bake cookies 8 to 10 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. In small saucepan, heat 1 teaspoon shortening and 3 ounces bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth; remove from heat. Repeat with 1 teaspoon shortening and 3 ounces sweet chocolate; repeat with 1 teaspoon shortening and 3 ounces white chocolate.
4. Dip 1/2-inch edge of each cookie into each glaze, allowing each glaze to completely set before dipping into next glaze and rotating dipped edge of cookie for each type of glaze. Place cookies on waxed paper to allow glazes to set.
Cherry-Fudge Cheesecake Dessert
1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling
1. Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased spring-form pan, 9x3 inches, or square pan, 9x9x2 inches.
2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.
3. Bake 45 to 50 minutes for spring-form pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.
Macadamia Nut Brownie Cookies Recipe
1 1/2 cups firmly packed light brown sugar
2/3 cup all-vegetable shortening
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup white chocolate chips or chunks
1 cup coarsely chopped macadamia nuts
Heat oven to 375 degrees F. Place sheets of foil on counter-top for cooling cookies.
Place brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.
Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate chunks and macadamia nuts.
Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375 degrees F for 7 to 9 minutes or until cookies are set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
MainWhat's Your Favorite Food?
I Love Mexican Food!
I would have to say, it is my favorite food. I have been to different locations in Mexico several times; I think I keep going back for the food. The beautiful tropical weather certainly helps with those vacation decisions too.
After tasting authentic Mexican food from Mexico, I have been on a quest to find the same authenticity here in South Bend. Not an easy task, however, because of our broad cultural diversity in South Bend, it is possible.
The West side of South Bend has a large population of Latin American heritage people, therefore, what better place to find authentic Mexican food. A couple places you might want to try are Chico's near Olive and Western Avenue, said to have the best enchiladas in South Bend. Mi Cosainta Restaurant next to Martin's at Western and Lombardy is outstanding, and very authentic. Loco’s on Western is also a great place to try. If you would like to try cooking the food yourself, you will be pleased with the many Mexican markets on that side of town also.
If you can’t make it to the West side of town, there are a few more Mexican restaurants in other locations of town. Try Casa Del Rio located on South Bend Avenue, right around the corner from ND. Every Tuesday is $1 Taco Tuesday. I know a lot of people like La Esperanza on Ironwood. How about Mazatlan on McKinley, good food with a full bar!
Of course I had to save my favorite for last. I have tried all the restaurants above and each one has something great about it, however, the Mexican restaurant that I feel is the best in South Bend is Fiesta Tapatia on McKinley. I go there quite often and have enjoyed many dishes and I have never been disappointed. You may recall a couple years ago the Observer had an article on the restaurant and raved about the good food. Here is the link if you would like to read the review again… http://www.nd.edu/~observer/04022003/Scene/0.html
If you have been to an authentic Mexican restaurant and loved the food, please share your experience with everyone. I know I am always up for another Mexican food adventure!
Diane Kennedy
Armature Food Critic