January 2014 Newsletter

January is a cold dark time of year. If you've been outside shoveling snow, skiing, sledding, or ice fishing, what better way to treat yourself than to relax by the fire with a good book. We can recommend some wonderful books for you to enjoy. Whether you want novels or non-fiction, we've got a good read for you. And if you have made some New Year's resolutions we can help you attain those goals that you've set for yourself.
We still have a selection of 2015 calendars for you to choose from, as well as notecards to write thank you notes for the gifts you received for Christmas. If you like to keep a journal we have several for you to choose from. Don't forget that we offer a 15% discount on books for your book clubs. We also have a large selection of greeting cards for all occasions.

January 2015 

 New  Releases 

20/20 Diet by Dr. Phil McGraw

Empty Throne by Bernard Cornwall

Saint Odd by Dean Koontz

God, Guns, Grits & Gravy by Mike Huckabee

Cane & Abe by James Grippando

Flashpoints by Gene Friedman

The Brain's Way of Healing
by Norman Doidge


 Book Signing Saturday January 24th

12-2 pm for "Stem of the Wildflower"

 by Lois Slater 



Join us when we host Lois Slater for a signing of her western novel, "Stem of the Wildflower".


'Mark my words, Mister Horseflesh, if one hair on Sarah's strawberry-colored head gets hurt because of your reckless ignorance, that tin star won't make any difference to me, dead is dead!' 


Date 1/24/15
Time 12-2 pm
Location 206 N. Main Sheridan Wyoming

Recipe Corner

Recipe taken from

"Sheet Pan Suppers"

by Molly Gilbert 

Roasted Brussels Sprouts & Pancetta Pasta
serves 4 as a main dish , 4 to 6 as a side (without pasta)

1 pound dried pasta, such as spaghetti or fettuccine
3 tablespoons extra virgin olive oil, plus extra for coating the pasta
2 pounds Brussels sprouts, trimmed and halved vertically
4 ounces pancetta, diced
1 shallot, thinly sliced
3 or 4 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup dry white wine or water
shaved Parmesan cheese, pomegranate seeds, or toasted walnuts or pine nuts, for garnish (optional)

1. Set a large pot of water to boil over high heat. When at a rolling boil, drop the pasta into the pot and cook according to package directions until al dente. Set aside a cup of the pasta water before draining the noodles. Transfer the drained pasta back into the pot, toss with a drizzle of olive oil to coat, and cover to keep warm.
2. While the water is coming to a boil, preheat the oven to 425 degrees F with a rack in the center position.
3. Toss together the Brussels sprouts, 3 tablespoons olive oil, pancetta, shallot, garlic, thyme, salt and pepper on a sheet pan until everything is combined and well coated in oil. Spread the Brussels sprouts in a single layer and roast until the pancetta is crisp and the Brussels sprouts are browned and charred in spots, 20 to 30 minutes.
4. Remove the pan from the oven and stir the wine into the still-hot sprouts, scraping the bottom the pan to release any flavorful brown bits into the dish.
5. Carefully transfer the contents of the sheet pan to the waiting pasta and use kitchen tongs to toss everything together. If the pasta looks dry or clumpy, add the reserved pasta water by the quarter cup to loosen.
6. Serve warm, with a scattering of Parmesan, pomegranate seeds, or toasted nuts, if you like.

Robby Smith
Be at War with your Vices, at Peace with your Neighbours, and let every New-Year find you a better Man. ~Quoted in Benjamin Franklin's 1755 Poor Richard's Almanac, December
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