November Facebook Live Book List

Happy Holidays from all of us at the Library Love Fest team!

We presented some gifts and grub on our November Facebook Live on Wednesday, November 20th. Find the video below as well as a list of the books we discussed and any links we promised to share. We also included the recipes we used to make all of the yummy snacks!

For our grub, Lainey made Gelatina de mosaico/Mosaic Jello from Chicano Eats by Esteban Castillo. Recipe below:

Ingredients:
3 6 oz flavored gelatin packets in the flavors of your choice (I used cherry, lime, and lemon)
6 cups boiling water
4 tablespoons unflavored gelatin
1 cup cold water
3 cups of milk
1 large Mexican cinnamon stick, broken in half
14 oz condensed milk
2 cups half and half
1½ teaspoons vanilla extract

1. Grease three 8-inch square pans and one 9×13-inch baking pan and set aside. Mix each packet of flavored gelatin with 2 cups of boiling water in three separate bowls, and pour each into its own greased square pan. Refrigerate for an hour.

2.After 30 minutes, make the milk gelatin. Mix the unflavored gelatin into the cold water in a 3 quart saucepan, and set aside so the gelatin can bloom for about 5 minutes. Place the pan on the stove and turn the heat on to medium low. Stir occasionally until the gelatin has dissolved, then add the 3 cups of milk and heat to just under a simmer. Add the cinnamon stick, turn off the heat, and let the mixture sit for 30 minutes to let the cinnamon steep. Remove the cinnamon stick and whisk in the condensed milk, half and half, and the vanilla extract. Set aside while you prep the colored gelatin.

3. Remove the flavored gelatin from the refrigerator and cut each flavor into ¼-inch cubes. Evenly spread out half of each flavor in a greased 9×13-inch baking pan then repeat with the rest of the flavored gelatin. Pour the milk jello over the cubes then place in the refrigerator to set, about 1–1½ hours. When you’re ready to serve, invert the jello onto a cutting board, cut into 3-inch squares, and place on a serving platter.

Virginia made Granola Pink Yogurt Parfaits from The Adventurous Eaters Club by Misha & Vicki Collins:

Virginia also mentioned her family recipe for Artichoke Pie:

2 jars of marinated artichoke hearts
1/2 cup finely chopped onion
4 eggs
2 cups grated sharp cheddar
1/4 teaspoon oregano
1/4 teaspoon tabasco
1/2 cup Italian flavored breadcrumbs.

Drain and chop artichoke hearts finely. Beat eggs and add to artichokes with all of the other ingredients. Mix well. Bake at 375 for approx. 20-25 minutes or until golden brown. (It usually takes a little longer than that)

Chris made a vegan burger from Bosh!: Healthy Vegan by Ian Theasby and Henry Firth:

After we introduced our delicious masterpieces, Lisa Sharkey, Director of Creative Development, joined us in the tiki hut!

She presented The Other Side of the Coin by Angela Kelly and IT'S ALL IN YOUR HEAD by Russ.