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January 2017 Newsletter


We will be closed for inventory on Monday, January 2nd.



 Here we are at the beginning of a brand new year. We want you to know that your patronage of our store last year is greatly appreciated. We invite you to come in the store and check out the new titles that are coming in each week.

If you have made a resolution to be healthier in 2017, we have several titles that you might find helpful. We also still have many 2017 calendars for you to choose from.

January is a great time to spend some time snuggled up with a good book. If you are in need of suggestions for something to read, stop in and let us help you find the perfect book.


Recipe Corner


Recipe taken from One-Pan Wonders by Cook's Country


Cashew Pork, with Snow Peas, Carrots & Ginger

serves 4   Total time 45 minutes


1/2 cup raw cashews, chopped

1 cup chicken broth

1/4 mirin (you can substitute white wine)

1/4 cup soy sauce

3 tablespoons cornstarch

6 garlic cloves, minced

1 tablespoon grated fresh ginger

3 tablespoons vegetable oil

1 (16-ounce) pork tenderloin, trimmed

8 ounces snow peas, strings removed

2 carrots, peeled and cut into 2-inch-long matchsticks


1. Toast cashews in 12-inch non-stick skillet over medium heat until golden, about 5 minutes; transfer to plate. Meanwhile, whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in a bowl. In separate bowl, combine garlic, ginger, and 1 teaspoon oil.

2. Cut pork crosswise into 12-inch-thick slices, then cut each slice into 1/2-inch-thick strips. Toss pork with 1 tablespoon oil in large bowl, then add remaining 2 tablespoons cornstarch and toss to coat.

3. Heat 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Add half of pork in single layer and cook, without stirring, for 1 minute. Stir pork and cook until browned, 1 to 2 minutes; transfer to clean bowl. Repeat with 2 teaspoons oil and remaining pork.

4. Add remaining 1 teaspoon oil, snow peas, and carrots to now-empty skillet and cook until snow peas are bright green, about 1 minute. Push vegetables aside to clear center of skillet. Add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir garlic-ginger mixture into vegetables.

5. Whisk sauce to recomb ine, then add to the skillet. Cook, stirring constantly, until thickened, about 2 minutes. Add pork, along with any accumulated juices, and cashews to skillet and cook until heated through, about 1 minute. Serve with rice. 


New Releases January 2017


Jan 3rd

Below the Belt

by Stuart Woods


The Lost City of the Monkey God

by Douglas Preston


Different Class

by JoAnne Harris


Jan 10th


The Sleepwalker

by Christopher Bohjalian


Ring of Fire

by Brad Taylor


The Second Mrs. Hockaday

by Susan rivers


Huck out West by Robert Coover


Three Days In January: Dwight Eisenhower's Final Mission

by Bret Baier & Catherine Whitney


Jan 17th


Carve the Mark

by Veronica Roth


Nowhere Man

by Gregg Hurwitz


The Wicked City

by Beatriz Williams


The Metabolism Plan

by Lyn-Genet Recitas


The Big Agenda: President Trump's Plan to Save America

by David Horowitz


Jan 24th


The Making of the President 2016: How Donald Trump Orchestrated a Revolution

by Roger Stone



by John Lescroart


Death's Mistress

by Terry Goodkind


The Fifth Petal

by Brunonia Barry


Clownfish Blues

by Tim Dorsey


The You I've Never Known

by Ellen Hopkins


Jan 31st


Right Behind You

by Lisa Gardner


The Prisoner

by Alex Berenson


Silver Stars

by Michael Grant


Upstarts: How Uber, Airbnb, & the Killer Companies

 of the Silicon Valley are Changing the World

by Brad Stone