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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

 

Fatal

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