Programs & Events
ISLAND HOUSE READERS
Wednesday, September 7th
A traditional book club that meets on the 1st Wednesday of the month at noon at the Elk Rapids District Library. This month's selection is Ruby by Cynthia Bond. Come join the group for a lively discussion!
Wednesday, September 7th
and every Wednesday thereafter..
It has been a long summer but Sue is back!
Bring the kids for stories, music and a craft!
CHILDREN'S CELEBRATION OF COLANTHA THE COW
Sunday, September 25th
On the Library grounds or in the meeting room (depending on weather)
Painting and Storytelling with
Author: Jeffray Kessler
Illustrator: Joani Braun
Hear the story of the famous Colantha read by the author, and paint your own canvas with the help of artist Joani Braun.
EVENING WITH AN AUTHOR
Thursday, September 22
Elk Rapids Historical Museum
301 Traverse Street
Author: Heather Shumaker
Book: It's Ok to Go Up the Slide
Heather Shumaker is a mother and journalist whose books "It's OK not to share" and "It's OK to go up the slide" share unconventional parenting techniques.
For more info:
ADULT AND TEEN COLORING
Monday evenings on the porch
Bring your coloring books and pencils to the serenity of our porch. Enjoy conversation and complimentary coffee while you color your cares away!
Dinner and a Show!
Starring Baffling Bill, the Magician
Historic Elk Rapids Town Hall
401 River Street
Doors open at 5:30 p.m., dinner at 6:00
But you must have a ticket for admission
Pick up your FREE ticket at Elk Rapids District Library
Website of the Month
This lovely husband and wife team enjoy sharing practical thoughts on a broad range of topics pertaining to life, hacks, productivity, aspirations, health, work, tech and general self improvement.
“A silent Library is a sad Library. A Library without patrons on whom to pile books and tales and knowing and magazines full of up-to-the-minute politickal fashions and atlases and plays in pentameter! A Library should be full of exclamations! Shouts of delight and horror as the wonders of the world are discovered or the lies of the heavens are uncovered or the wild adventures of devil-knows-who sent romping out of the pages. A Library should be full of now-just-a-minutes and that-can't-be-rights and scientifick folk running skelter to prove somebody wrong. It should positively vibrate with laughing at comedies and sobbing at tragedies, it should echo with gasps as decent ladies glimpse indecent things and indecent ladies stumble upon secret and scandalous decencies! A Library should not shush; it should roar!”
~Catherynne M. Valente (The Girl Who Soared Over Fairyland and Cut the Moon in Two)
The Friends of Elk Rapids District Library continue helping visitors find reading materials in The Book Cellar. The selection varies continually and donations are always welcome. It is worth a trip to the lower level to find the treasure you've always wanted.
Miss Amvets, Kaylee Coy, drew the lucky raffle ticket recently and Mr. Rick Armbruster of Holland, MI was the lucky recipient of John Goss' fish sculpture. Mr. Armbruster said he “just bought the raffle ticket to support the library...” so, winning the sculpture was indeed, a prize! We certainly appreciate that support. Not only can one possibly win a prize, but one can certainly take pride in a beautiful, functional facility as well.
Feel free to check at the front desk for additional information regarding Friends of the Elk Rapids District Library. Joining is a good thing!
8 am - 12 pm
Downtown Elk Rapids
September 2nd & 3rd
Arts & Crafts Show
River Street, Elk Rapids
10 am - 4 pm
Friends of the Library
September 27th 10:15 am
Library Meeting Room
From the Recipe Box
- 1 large eggplant
- kosher salt
- olive oil or canola oil for frying
- tomato sauce
- heavy cream
- freshly Parmigiano Reggiano for serving
for the filling:
- ½ cup fresh, dried, or panko bread crumbs
- 1 cup whole milk ricotta
- grated zest of 1 lemon
- juice of ½ lemon
- 1 tsp. fresh thyme leaves, minced
- ¼ tsp. kosher salt
- Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lengthwise into ¼-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (Alternatively, skip the salting and the frying, and roast the eggplant, see notes above.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer — just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.
- Meanwhile, make the filling. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.
- Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish or individual gratin dishes (see above) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the parmesan before serving.