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September 26, 2006
MainIrish Pub
RESTAURANT REVIEW
With Diane Kennedy
Along with autumn comes football season, I am a huge football fan! My husband and I enjoy going to dinner and watching “the� game. So, I thought it would be appropriate to introduce you to a fabulous new restaurant in downtown South Bend called Sean O’Casey’s Irish Pub. The Guinness-themed restaurant is located in the Marriott Hotel. It seats about 150 inside and another 100 outside on the patio overlooking the College Football Hall of Fame. Sean O’Casey’s has an unusual décor, it is an authentic Irish pub that was built in Ireland and shipped to South Bend. It has a very warm and inviting atmosphere. The restaurant is a great place to gather with friends and family to watch ND football or your favorite pro team. They have several plasma tv’s throughout the restaurant as well as outside on the patio!
The pub serves both Irish and American food. In the short time it has been open I have experienced a couple dishes from the menu, Fish and Chips ($10) and Sheppard’s Pie ($12). I recommend both! The fish is a breaded mild white fish, very delish. My favorite dish was definitely the Sheppard’s Pie. Now I don’t claim to be an expert on Irish cuisine, like some people around here, however, I do know when something tantalizes my taste buds like this dish did. For those of you who are asking, what is Sheppard’s Pie…the best way to describe it is like a stew with lamb (sometimes beef) and veggies in a brown gravy with mashed potatoes stacked on top. I have had it other places, but this was by far the best Sheppard’s Pie I have tried so far.
I recommend trying Sean O’Casey’s if you are looking for a new place to go, enjoy a pint and watch the game (inside or out). For a quiet dinner, ask to be seated in the Library Room, how appropriate is that!
Enjoy!
Diane Kennedy
Amateur Food Critic
P.S. I had a couple more dining recommendations from co-workers other than this one. Look for them to be featured in an upcoming newsletter. Until then, happy eating!
September 20, 2006
MainHR News
There is a new ear in the University's Human Resource Department. Actually, the evidence suggests that there are a lot of ears listening on behalf of the Bob McQuade, the Associate Vice President for Human Resources.
Shortly after his arrival in May, 2005, Bob started listening. He gathered input both by visiting individual administrators from across campus and by organizing professionally led focus groups. So far, four significant HR initiatives demonstrate that not only is Bob listening, HR is responding to campus suggestions.
* To offer prompt answers to individuals with general HR related questions, HR has established a hotline at askhr@nd.edu .
* To further improve communication between HR and employees, HR will soon administer a survey (under the banner ND-Voice). This survey will provide HR with a baseline study of Notre Dame employee opinions on a number of topics. The exact details of this survey have not been finalized, but it will be administered by a third party this fall.
* To address concerns about the staff performance management process, HR has analyzed focus group input and alternative performance system models. During the 2006/2007 fiscal year, they will test a modified process with the Officers' Group and their direct reports.
* To foster a productive and positive culture, HR is incorporating the University's core values articulated by Father Jenkin's into the Performance Management Process. These values are: integrity, accountability, teamwork, leadership in excellence, and leadership in mission. (Within the library, we will be introducing and discussing these core values in 2007).
From my perspective, it is great to see Human Resources on the move. Our current Business Partner (Cindy Ewing) has been spectacularly helpful...providing training sessions, offering advice and coaching, and interpreting policies. Although my use of the askhr hotline has been limited, I did receive quick and reliable answers. Early reports suggest that the new Performance Management System will be a major improvement. Although this system won't be ready for us this Fall, I look forward to seeing a polished product in 2007.
Jo Bessler
MainPeep Winners
Congraulations to the Peep winners for:
July: Gwen Scott
August: Jim Peden
September 19, 2006
MainTimes they are a-changin'!
Everyone knows that change is inevitable, continuous, and difficult to manage. But have you stopped to actually think about how much has changed in the academic library environment?
The Association of College & Research Libraries has created a Toolkit called The Power of Personal Persuasion: Advancing the Academic Library Agenda from the Front Lines. One of the purposes of the toolkit is to highlight how things have changed not only for librarians, but in the 21st-century higher education environment for faculty and students as well so that we may continue to meet and exceed our user expectations. Below are some of the highlights for the 21st-Century Academic Library:
THEN
*Most services available only when “open�.
*Patrons spend moderate time with print materials and indexes. Some reading and note-taking and much copying.
*Changes in patron needs are assessed and occur at least annually.
*Library a quiet place with individual seating for study.
NOW
*Many services available 24/7
*Patrons spend expanded time on library hardware with little or no note-taking and massive printing or copying.
*Patron needs change and must be addressed continuously.
*Noise! Equipment! One-on-one teaching of hardware/software, vying for seating and finding seats without computers at them! Patrons trying to use print materials and computers and finding no room next to computers.
And, just a few of the ways things have changed for Librarians and Library Workers:
THEN
*Librarians provided reference services and may have specialty areas. *Professional development and learning has been sporadic, periodic, and often issue or product specific.
*Librarians and library staff are more reactive.
Now
*Librarians now must provide a variety of kinds of reference AND specialize AND have many general areas in a wide variety of forms and formats.
*Professional learning and development is now continuous, ongoing, and often more general.
*Librarians and library staff are – and must continue to be – proactive to showcase themselves and to identify and define competitors.
The other purpose of the toolkit is to emphasize how everyone from administrators to the front line staff can play a part in advancing the academic library so that we continue to have a place in the future. If you want to take a look at the toolkit, there is a copy in 221 and a copy in the Reserve Book Room. ~Marcy Simons
September 18, 2006
MainNewest Employee in Lower Level Services
Give a Library Welcome to Nathan Gunsch
The Lower Level Services, Access Services Department is very pleased to announce the recruitment of our Evening & Weekend Library Specialist Nathan Gunsch.
Please join us in welcoming Nate.
Main“TAILGATE-TAILGATE...RAH-RAH-RAH!!�
As American as apple pie and the Flag, tailgating is as much a symbol of Autumn as scarlet leaves on trees and the smell of wood-smoke in the air.
Think the football-inspired frenzy of food and fun known as the “Tailgate Party� is a phenomenon of the past decade?...not so. Tailgating is a prime example of the unique American genius for combining two unrelated activities in order to provide the maximum “bang for the buck’!
The roots of tailgating go back to just after the end of the Civil War. In 1866, Charles Goodnight - a Texas rancher and entrepreneur, solved the need for his cowboys to have a “rolling chow hall� by transforming a U.S. Army Studebaker wagon into the first chuck wagon... a fully-equipped, mobile kitchen
In 1869, the party celebrating the first college football game ( between Ivy-Leaguers Princeton and Rutgers ) was declared “a fine example of sportsmanship and camaraderie.�
[ Probably the last time those two words would be used to describe such an event!!]
As college football’s popularity took off like a shot, visiting team fans often found it difficult to locate meals and refreshments in a strange town. History does not record the name of the first man to utilize the Wild West’s “fully-equipped mobile kitchen� to serve the collegiate crowd - but every Saturday and Sunday afternoon during football season libations are poured to his memory.
In praise of the American flair for celebrating a ball and a beer are a few great recipes for your next gridiron bash:
Buffalo Chipotle Chili
Ingredients
2 small cans chipotle peppers in adobos sauce
2 cloves garlic ( or more to taste)
2 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 teaspoon salt
2 cups chopped tomatoes, fresh or canned
1/4 cup olive oil
1 pound ground buffalo ( or ground beef, if no buffalo are roamin’ around your range)
1 large yellow onion, chopped
2 cups chicken broth
1 cup beer or malt-liquor
1 16-ounce can kidney beans (drained)
Thoroughly brown the meat ( eliminate the olive oil if you are not using buffalo ) then put the meat ( and everything else) in a crockpot. Let the chili cook 1 hour on High, then cook on low as long as you want -the longer the better!
Maple Glazed Barbecued Chicken
Ingredients
1 medium sweet onion, roughly chopped
11/2 cup ketchup
2 Tablespoons Worcestershire sauce
1/4 cup A-1 Sauce
1 teaspoon Dijon mustard
1 teaspoon hot sauce ( or more to taste )
1/2 cup cider vinegar
1/2 cup maple syrup
1/3 cup packed dark brown sugar
2-3 lbs chicken ( boneless, skinless breasts; or drumsticks; or thighs )
Put all ingredients ( except chicken ) in a blender or food processor and process until combined.
Marinate the chicken overnight in the refrigerator in ½ the sauce. Fire up your grill and discard the marinade. Brush the chicken pieces liberally with the sauce and cook on the grill until done- turning and basting occasionally. [ 4 to 6 minutes per side for boneless meat, longer for bone-in.]
Beef and Beer
2 pounds cubed beef stew meat
salt and pepper to taste
1/2 cup all-purpose flour for coating
3 tablespoon vegetable oil
1 (12 fluid ounce) bottle beer
1 1/2 cups beef broth or beef bouillon
1 tablespoon crushed dried thyme
1 pinch dried dill weed
2 medium onions, chopped
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large skillet over medium-high heat. When the oil is hot, brown meat on all sides, turning as needed. Place browned meat in a crockpot.
Add the onion and garlic to the pot; pour in the beer and broth. Season with thyme, dill and parsley.
Cook in crockpot on high for 1-11/2 hours, then on low as long as needed ( at least another 2 hours.)
Beer-Cheese Spread
8 ounces Cheddar cheese, shredded
4 ounces cream cheese, softened
1/3 cup beer
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon ground mustard
1/4 teaspoon ground red pepper
1 teaspoon parsley flakes
Combine all ingredients, except parsley, in food processor. Blend until smooth.
Add parsley and mix just to blend. Cover and refrigerate at least 2 hours.
Eggs Pickled in Beer
You need to make these about 3 days in advance
24 small hard-cooked eggs
1 (12 fluid ounce) bottle beer
2 cups vinegar
1 tablespoon pickling spice
1 tablespoon parsley flakes
Hard boil 24 small eggs. Cool and peel. Pierce each egg several times with a knife or fork to assist in the absorption of liquid.
Place eggs to a large glass jar or other deep, sealable glass container. Mix beer, vinegar, pickling spice, and parsley flakes together in a bowl. Pour over eggs until fully submerged. (Be sure to select a container in which the eggs are completely covered, or add additional pickling liquid, if necessary.) Cover and refrigerate for at least 3 days before using. Can be sealed and stored in the refrigerator for up to 2 weeks in pickling liquid.
Walnut, Rum & Honey Tart
1 cup honey
1/3 cup dark rum
2 1/2 cups chopped walnuts
1 (9 inch) unbaked pie crust
Preheat the oven to 350 degrees F. In a medium bowl, stir together the honey, rum and walnuts until well blended. Pour into the unbaked pie crust. Bake for 25 minutes, or until filling is set and edges are golden brown. Allow to cool before cutting.
Submitted by
Susanna King