MORRILL MEMORIAL LIBRARY

Monday - Thursday: 9:00 am - 9:00 pm
Friday: 10:00 am - 5:00 pm
Saturdays: 9:00 am - 5:00 pm
Sundays: 2:00 pm - 5:00 pm

Closed Saturdays July 1 through Labor Day
Closed Sundays from Memorial Day - Columbus Day Weekend

Other Works...

by this amazing librarian

Author Archives:Liz Reed

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Winter Reading BINGO: Hibernate with a Book

goodies and snowThe Morrill Memorial Library invites you to Hibernate with a Book this winter! You know you’ll be cuddling up with a few good books, so why not have a chance to win a prize with Reader’s BINGO?

Reader’s BINGO is open to everyone high school-aged or older. Any books you finish this winter can be included on your BINGO sheet, with each book counting for a single square. Don’t worry, audiobooks and graphic novels definitely count.

BINGO goes from December 2016 through March 10, 2017.

Each completed BINGO row equals one entry for our prize drawings. Gift Certificate prizes have generously been provided by the local sponsors listed below. book and fireplace

Download BINGO sheets below, or pick them up in the library. BINGO sheets can be submitted to Nancy Ling in Outreach or to Liz Reed in Reference. Turn them in even if you’ve only completed one or two rows – you might win! Sheets must be returned by noon on Friday March 10.

Download your BINGO sheet here!

Gift certificate prizes provided by:

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Please contact either of these librarians with any questions:

Liz Reed: lreed@minlib.net
781-769-0200 x110

Nancy Ling: nling@minlib.net
781-769-0200 x228

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Spring 2017 Musical Sundays Concert Series

Spring-musical-sundays-concert-seriesThe library’s Musical Sundays Concert Series are funded by the Library Endowment Fund and take place in the Spring and Fall of the year. All concerts start at 3:00 pm. Our Spring 2017 series features the following line-up of local and world-renowned talent:

March 19th: Parkway Concert Orchestra – “From Baroque to Modern”

April 9th: Paul Speidel – “Jazzin’ the Blues”

April 23rd: Seele Musicale Chamber Ensemble – primarily Baroque music for voice, strings, and oboe

April 30th: Homegrown String Band – American Bluegrass

 

Click on any of the concert links above for more information. If you have any questions or to sign up for these concerts, please call the Reference Desk at 781-769-0200 x110 or visit the Reference or Information desks. You may also sign up for filling out the form below.

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Love Around the World Film Series: “Eat Pray Love”

Eat-pray-love-movie-posterMonday, February 13th, 2017 at 6:30 pm

Fall in love with the movies during our Love Around the World Film Series, featuring romantic travel movies. The series kicks off with “Eat Pray Love,” starring Julia Roberts, Javier Bardem, and James Franco, and based on the bestselling book by the same title. “Eat Pray Love” (2010) is rated PG-13 and runs 2 hours 13 minutes. The following movies and times will be:

Thursday February 23: “Midnight in Paris,” 2011, Rated PG-13, 1 hour 34 minutes
Starring Owen Wilson, Rachel McAdams, and Kathy Bates.

Wednesday March 1:“Under the Tuscan Sun,” 2003, Rated PG-13, 1 hour 53 minutes
Starring Diane Lane, Raoul Bova, and Sandra Oh

Thursday March 9: “P.S. I Love You,” 2007, Rated PG-13, 2 hours 6 minutes
Starring Hilary Swank, Gerard Butler, and Harry Connick Jr.

All films will begin at 6:30 pm and popcorn will be provided by Regal Cinemas in Bellingham. To sign up for this film or for all the films in this series, fill out the form below, call 781-769-0200 x110, or visit the Reference or Information Desk.

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Holiday Ornaments

ornamentornament_backHoliday ornaments are once again for sale from the Friends of the Library. This iconic ceramic ornament features an image of the Morrill Memorial Library on one side, and a little historical information on the other. These ornaments make great gifts, and can be purchased at the first floor Circulation Desk for $15.

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The Spice of Life

Pumpkin-spice-latte-with-pumpkinsWell, it’s that time of year again. We’ve all seen the ads and we’ve all heard the commercials. Some of us can’t stop talking about the elephant in the room, some bemoan that it seems to creep earlier and earlier every cycle, and some just wish it were over. Whether you anticipate or dread it, none of us can deny that now, in late-October 2016, we are smack-dab in the middle of – pumpkin spice season.

Yes, that’s right, pumpkin spice. Basically the best and most comforting flavor ever to grace a dessert table. Or latte. Or beer. Or candle, soap, you name it. I am unabashedly and firmly in the pro-pumpkin spice camp. Pumpkin spice has come to be a hallmark of Autumn in the United States, though I wouldn’t mind pumpkin spice being on the menu all year round. If you’re of the same mind, you should know that the Dedham Square Coffee House has Pumpkin Spice Latte’s on the menu all year, and they’re as fabulous in April as they are in October.

Some however, claim that the pumpkin spice phenomenon has gone too far. After all, pumpkin spice has spread far beyond the traditional Thanksgiving pumpkin pies of yore, and has infiltrated nearly every aspect of Fall in the US. You can find pumpkin spice lattes, chips, granola bars, tea, beer, muffins, cream cheese, and much more.

A strong argument can be made that Starbucks is chiefly responsibility for the current pumpkin spice explosion.. The coffeehouse giant developed the Pumpkin Spice Latte in 2004 to capitalize on the Fall season, having already had great success with seasonal winter beverages such as Peppermint Mocha and Eggnog Lattes. The recipe was an instant sensation, and more and more companies have been jumping on the pumpkin spice band wagon ever since. For further discussion and interesting tidbits about all things pumpkin spice, visit the Pumpkin Spice Blog hosted by the University of Oregon.

Pumpkin spice naysayers are also quick to point out that there’s not actually real pumpkin in pumpkin spice products, and that you’re really just tasting cinnamon and other spices. In fact the iconic Starbucks Pumpkin Spice Latte does now include a small amount of pureed pumpkin, though, and the ingredient labels for many other products do claim the inclusion of real pumpkin. Regardless, and I assume I speak for many pumpkin spice lovers, we don’t care. Cinnamon, allspice, cloves, and ginger are traditional pairings for pumpkin, as I maintain the name “pumpkin spice” clearly implies. We’re after the pumpkin pie flavor, and these products don’t disappoint.

Modern Americans are not alone: apparently, no one has ever enjoyed the flavor of plain unadulterated pumpkin. Even the earliest recorded recipes for pumpkin advise the addition of savory or sweet ingredients. According to the book “Vegetables: A Biography,” pumpkins and other squash were among the first crops cultivated by humans. Prized in some cultures for their seeds and in others for their flesh, squash have been an important part of the global diet for about as long as we’ve been preparing food.

Given the late harvest for pumpkins and the fact that they overwinter so well, they were an important staple in Colonial America. A 1672 recipe for stewed pumpkin, originally recorded by John Josselyn, is reprinted in the book, “Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie.” Pumpkin pie as we think of it today was probably not served at the first Thanksgiving feast however, since the ovens necessary for baking pie crusts were not available in the colonies at that time. According to the What’s Cooking America website, the first recorded “modern” pumpkin pie recipe appeared in a cookbook by famous French chef Francois Pierre la Varenne in 1651, “The True French Cook.”

We all have different tastes, and I don’t expect to make any converts with this brief article. However, pumpkins and their spices have always been part of our cultural diet, and our heritage. You could choose to see pumpkin spice as a symptom of aggressive marketing in a consumerist culture – or you could see it as a tasty act of patriotism.

Liz Reed is an Adult Services and Information Librarian. Find her column in the October 27th edition of the Norwood Transcript.

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