Today–all my friends who love libraries–I’m going to tell you a secret that will make you very happy.
If you are a library regular, you probably know you can put a “hold” on an exciting new book. You can do the same thing with ebooks.
After the ebook you requested is returned, it can be automatically be checked out to you. (Unless you have too many books checked out–then you have to return something first. So if you normally have too many books checked out, don’t take the automatic check out option.)
In the days of paper lists, a dear friend always asked to be added to the list for whatever book everyone was waiting for. Now that’s using your library!
BTW, don’t you LOVE getting those library emails that a book is waiting for you? A major holiday!
But wait, there’s more. . . .TA DA!!!!!
You can recommend ebooks the library doesn’t own yet. This is perfect for that wonderful book on Twitter that you’ll forget the title before you can buy a copy.
How to recommend an ebook from your computer: 1. Brute force method: Login to your local libary online. Find Overdrive. Type the title into Overdrive’s search box. If the library doesn’t own it, you can click on “Recommend”. (See below for an example ;)) Your favorite authors will thank you forever!!
2. Elegant-if-it-works method: Click on the image below to go to the Overdrive site. “Find your Library” and if they don’t have the book, you can click on “show me books my library doesn’t own”. Then Overdrive should offer you the book with a “Recommend” option.
In case you’re interested, here’s a bit more information about the book:
We grew a variety called “Liebesäpfel” (love apple) that were very small this year because of the drought. Small green peppers are on this pizza along with the red pepper from the store (on sale this week even though it’s November!) and zucchini. “Ace” is a favorite pepper variety that we grew both in Minnesota and in Vermont.
Pizza dough: our favorite recipe is from the KitchenAid mixer cookbook with 2 1/2 to 3 1/2 cups of flour. If you have a good mixer, you can easily double the recipe. (We left our mixer behind when we changed countries and electrical systems. Even if you use a good mixer, DO let the dough take up all the flour before you add more. Stroll by the working mixer and put a little more in every once in a while. You and the dough will be happier.)
2 1/2 tsp dried yeast, 1 c water (the same temp as your hand–it should feel like nothing), 2 tsps olive oil (the freshest you can afford), 1 tsp salt.
If you mix up the first 2 cups of flour with a big spoon in a bowl, your fingers don’t get sticky. Dump it out on a floured board and add the rest, little by little, until you like the way the dough looks. German flour has more protein than American flour so the dough won’t take as much.
IMHO, the key to EASY home-made pizza dough is adding a LITTLE flour at a time.
Pour a little olive oil in the bowl, turn the dough all around in the bowl so it’s shiny. Cover it with a kitchen towel and leave it on the counter all afternoon to get nice and puffy while you do other stuff.
Treat it like a slow-cooker meal and make it in the morning. Or the day before. (If you refrigerate pizza dough overnight, it comes out even tastier. I cover it with plastic in the fridge.)
Half-way healthy: 1 cup of whole wheat flour and 2 cups of white flour keeps the half-way healthy dough from being too heavy. Or add a little toasted wheat-germ for more B-vitamins. Fresh mozzarella is inexpensive here and lets you use a bit less cheese. Tomato puree (not sauce) keeps the salt reasonable and the pizza juicy.
To anchovy or not to anchovy? A friend of mine always puts anchovy paste in the dough, but I haven’t done that for a while. Not sure if it adds more protein than salt and fat. Does anyone know?
Cheap: Red peppers were on sale, maybe because it’s still quite warm weather for November. We used to buy a bushel of each color pepper at the end of the season from the Farmer’s Market in St. Paul (Minnesota) and then they were quite reasonable. If you freeze them ready to use (washed, seeded, and sliced), dinner is half-made.
Vote:Murmurs of mutiny!Oh no! The pizza stone method is too advanced for us. We have to wait between small pizzas because our pizza peel isn’t big. Making pizza on a huge cookie sheet makes it’s sturdy enough to pile on more veggies.
As people filled up with pizza . . . questions about possible pepperoni died away. A close call, but success!
I wish I knew how to make these pesto, tomato, mozzarella boats. We ate them in the Cinque Terre and they were marvelous:
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.