Summary of the 23 Things

Yeah! I finished the 23 things. It is such a relieft to have this completed. I learned a lot and picked up a couple of useful tools that I plan to use in my work in the New Year. And, hopefully, I will sound more knowledgeable when I talk to patrons about all this new technology.

NetLibrary

I listened to the podcast about using NetLibrary's downloadable audio books from PLCMC's website. One thing I learned is that Overdrive, the downloadable audio book database JCPL subscribes to is better in the sense that you doen't have to manually delete your files. They automatically disappear after the 10 day checkout period. Though, our patrons might prefer the 3 week checkout that PLCMC has for their downloadable audio. I didn't create an account, nor try to download a book from NetLibrary, as I don't have a portable device in which to listen to downloadable audio books.

Podcasts

I read the description of what a podcast was and what it might be used for. I did a search in a couple of the podcast directories for "library". I didn't find too much of interest. I didn't find anything I liked well enough to add to my blog to get updated podcasts sent to the blog. The only one remotely interesting to me was the Thomas Ford Memorial Library teen reviews. I think other teens would like to listen to blogs of teen reviews of books, movies and CD's.

YouTube thoughts

I like YouTube because anyone can put up a video on what interests them. You can find a video on just about any subject. I like that you can share the videos with others without them having to do the search over; videos can be flagged or added to favorites. The comments can be insightful, too. I did a search for "libraries colorado". I liked the one that West Custer County Library did. It was like a video public service announcement for all their library had to offer. I think in small communities such as theirs; you need to prove to the general public that a library is needed. I think their video demonstrated that their library is used for many things. I think it would even help JCPL to do something like this and it put it on YouTube. Not everyone goes to our library website, but they might after watching our video.

Web 2.0 Awards

I browsed the sites on the Web 2.0 Awards. I was happy to note that I had already used Craigslist long before I even heard about Learning 2.0. I'm not as behind the times as I thought. Of course, I had used C'YAAL's PBwiki previously, too. Today, I tried google maps. I have Mapquest for years and for quite awhile have been unhappy with the results. I tried a search for directions that I did last week in MapQuest in Google Maps today. I think they do a comparable job, so I will try Google maps for a while and see which I think give the most accurate directions.

Candy canes gone crazy

I tried to import a file from Word through Zoho, but forgot that in the file I was choosing, the recipe appeared multiple times. Makes my blog look messy, but I haven't figured out if I can edit a post one it appears.

Candy Cane Cookies

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

 

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

 

 

 

 

 

 

 

 

 

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

 

 

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

 

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

 

 

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

 

 

 

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.

 

 

Candy Cane Cookies

 

¾ c. softened butter                                                        ¾ c. sugar

1 egg                                                                                    ½ tsp. Vanilla

½ tsp. Peppermint extract                                          2 c. flour

½ tsp. Salt                                                                      ¼ tsp. Baking powder

1/3 c. coconut                                                        1 tsp. Red food coloring

 

Cream together the butter and sugar.  Beat in the egg, vanilla and peppermint extract.  Stir the flour, salt and baking powder into the creamed mixture.  Divide the dough in half.  Stir the coconut into one half and the food coloring into the other.  Cover and chill for 30 minutes.

 

Divide each of the dough into 30 balls.  Keep half chilled until ready to use.  Roll each ball into a 5 inch rope.  For each cookie, twist one white and one red rope together and shape one end into the hook of the cane.  Bake at 375 degrees for about 10 minutes.  Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.