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Happy St. Patrick's Day!

March is a fickle month. It sometimes has spring-like weather, and other times is still very much winter. It's a good time to start planning gardens and other outdoor projects. For that we have books on gardening, travel, camping, and other outdoor activities. But when one of those spring blizzards rolls in, it's a time for staying in and reading a good book. We have wonderful novels, biographies, and history books. Come on down and enjoy historic Downtown Sheridan and see what we have to offer.  


Release Date: March 21st

Reserve your copy today!

The past comes back to haunt game warden Joe Pickett and his family with devastating effect in the thrilling new novel from #1 New York Times-bestselling author C. J. Box.
The plane circled in the dark. Joe Pickett could just make out down below a figure in the snow and timber, and then three other figures closing in. There was nothing he could do about it. And Joe knew that he might be their next target.
The Cates family had always been a bad lot. Game warden Joe Pickett had been able to strike a fierce blow against them when the life of his daughter April had been endangered, but he'd always wondered if there'd be a day of reckoning. He's not wondering any longer. Joe knows they're coming after him and his family now. He has his friend Nate by his side, but will that be enough this time? All he can do is prepare...and wait for them to make the first move.


Book signing scheduled for

April 6th 5:00pm


Pot O' Gold
Shop and Win in March
The Historic District Promotions Committee (HDPC) announced another shop local campaign to run through March 18, 2017. Shop at any participating downtown Sheridan shop or restaurant now through St. Patty's day and fill out a golden ticket for a chance to win the Pot O' Gold; a pot of goodies donated by all 49 participating businesses worth over $1,000. The HDPC meets monthly to discuss the promotion of downtown businesses and to create programs like this intended to specifically thank their local, loyal shoppers!
The drawing for the three Pot O' Gold winners will be held Monday, March 20! No purchase is necessary to win.
For more information and a list of participating businesses go to www.downtownsheridan.org or www.sheridanwyomingchamber.org
The Historic District Promotion Committee is sponsored by the Downtown Sheridan Association and the Sheridan County Chamber of Commerce.


New Releases for March


Mar 7th

In the Name of the Family by Sarah Dunant

Celine by Peter Heller

Dangerous Games by Danielle Steel

The Sirtfood Diet by Aidan Goggins


Mar 14th

Fantastic Beasts & Where to Find Them (Hogwarts Library) by Newt Scamander

The Devil's Triangle by Catherine Coulter

The Cutthroat by Clive Cussler

Without Warning by Joel Rosenberg

Dragonwatch: A Fablehaven Adventure by Brandon Mull


Mar 21st

Vicious Circle by C.J. Box

The Tea Girl of Hummingbird Lane by Lisa See

Mississippi Blood by Greg Iles

Man Overboard by J.A. Jance


Mar 28th

Almost Missed You by Jessica Strawser

The Twelve Lives of Samuel Hawley by Hannah Tinti

The Women in the Castle by Jessica Shattuck 



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Recipe Corner

 Recipe taken from "The New Irish Table"

edited by Leslie Conron Carola


Ballyknocken Tea Scones

chef Catherine Fulvio of

Ballyknocken House and Cookery School 

 4 1/2 cups cake flour

2 very heaping tsp. baking powder

2 tbsp. granulated sugar

8 tbsp. chilled salted butter

Approximately 10 fl. oz. whole milk

Beaten egg and sugar to glaze


Preheat the oven to 450 F.

Sift all the dry ingredients together. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Make a well in the center and add most of the milk. Mix to a soft dough, adding all of the milk if required.

Place the dough onto a lightly floured surface and knead lightly. (Note: Prior to kneading, add cranberries or orange zest to the scone dough if desired.)

Roll out to about 1 inch thickness. Dip a scone cutter into flour and cut the dough into rounds of 1 1/2 inch.

Place the beaten egg in one bowl and the sugar in another. Dip the tops only of the scones into the egg first and then the sugar. Place on a floured baking pan, sugar side up. Then put the scones immediately into the hot oven for apporximatley 15 minutes, or until the scones rise and have a golden top. Enjoy them warm with butter and jam.

Makes about 17 scones, depending on the size.




Sheridan Stationery Books & Gallery, 206 N. Main, Sheridan, WY 82801