Friends Fall Frenzy!!
Friends Fall Frenzy!
The Friends of the Cranbury Public Library had a busy month that took us from book sorting to book selling to soup making!
Cranbury Day Book Sale
Our annual sale went off without a hitch (unless you count the days we sorted books outside dodging occasional downpours!). Thank you to Boy Scout Troop 52 for doing a lot of the heavy lifting before, during and after the sale and to the school custodial staff for being accommodating of our stacks of boxes moving through the school halls. Of course, thank you to all our dedicated sorters and salespeople, who made the event a success and even more importantly, fun!
In just a week of collecting, we received thousands of books. Unfortunately, we can’t accept books on an on-going basis. We and the library don’t have the storage capability to provide this service to our residents. Watch the Friends Facebook page and the library’s website for other book collecting dates. Please do not drop off books without checking first.
We hope you were able to find us at our new location just next to Town Hall at the school’s “walkers’ door.” At just .50 to $1 per book, we moved a lot of merchandise on Cranbury Day to earn a profit of $825! And the remainders were sent to Better World Books where they’ll do more good and generate a bit more income for us.
House Tour Luncheon
From book sales, the Friends moved swiftly on to soup sales – last weekend was the biennial house tour and Friends luncheon. It was a beautiful day to stroll through town and take a peek into some lovely homes. Many tour-goers stopped to enjoy the Friends’ luncheon, which included our signature curried pumpkin mushroom soup*. Working with Teddy’s Restaurant on the box-lunch was critical to our success. Thank you, George, for adding your signature chicken salad and sides. The luncheon was met with rave reviews!
Francine Hannay delighted our guests with beautiful piano music that leant an air of sophistication and warmth to the afternoon.
Girl Scouts from the 7th grade troop were fantastic servers! They cheerfully cleared tables, made tea and served lunch. A special shout-out goes to Elise, Gwen, Katie, McKenna, Sarah and Victoria for representing their troop so well.
Of course, the event could not have happened without all our volunteer soup makers, kitchen crew and hosts/hostesses. But we’d like to say a special thank you to Warren Santoro, who did just about everything else we needed done, and to Betty Conover. Betty is an angel who showed up fresh and ready to work at 2 PM and single-handedly cleaned up the kitchen.
We haven’t finished crunching the numbers but we stand to make a significant profit, intended to support upcoming library projects.
What’s Up Next?
The Friends, along with the Library Board of Trustees and the Library Foundation, are organizing a project that will be beautiful and warm with a literary touch – a quilt that will be raffled to benefit the building fund. We are Calling All Quilters to come to an informational meeting on Thursday, October 3 at 7 PM. Enthusiastic non-quilters welcome as well!
The Friends also invite interested individuals to attend our next board meeting on Monday, October 7 at 7 PM in the Gambino Room. Join us as we plan for 2014. We welcome suggestions for events and projects that support the library and literacy.
As the calendar year draws to a close, the Friends will be presenting the second half of our $10,000 pledge to the building fund. So many of you have contributed, by being members and by supporting our fundraisers. Thank you all!
* Here’s the recipe many have been asking for!
Curried Pumpkin Mushroom Soup
½ pound mushrooms, sliced
½ cup chopped onion
1 T curry powder
3 cups canned chicken broth
1 can (15 or 16 oz) pumpkin puree (not pie filling)
1 T honey
Pinch of nutmeg
1 cup half-and-half
S&P to taste
In a heavy saucepan cook the mushrooms and the onion in butter over moderate heat, stirring for 3 minutes or until the onion is softened. Add the flour and curry powder and cook the mixture over low heat, stirring constantly, for 5 minutes. Remove the pan from the heat; add the stock in a stream, whisking. Whisk in pumpkin. Stir in the honey, nutmeg and salt and pepper to taste. Simmer, stirring occasionally, for 15 minutes. Stir in half-and-half before serving – do not let the soup boil once the half-and-half has been added.