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Falvey Library Service Alert: EZBorrow Unavailable on Monday, Dec. 5

service alert


Due to a scheduled upgrade, EZBorrow will be temporarily unavailable on Monday, Dec. 5, between 7 a.m.–2 p.m. We apologize for any inconvenience. Contact libtech@villanova.edu for questions.



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Photo Friday: It’s The Holiday Season

Image of Christmas tree in Falvey Library.

Photo courtesy of Shawn Proctor.

Image of Christmas tree in Falvey Library.

Photo courtesy of Luisa Cywinski.

Image of Christmas tree in Falvey Library.

Photo courtesy of Gina Duffy.


It’s the holiday season! Falvey Library staff assembled the Christmas tree on the first floor yesterday. Staff (and students passing by) were able to hang ornaments on the tree and enjoy some hot chocolate and an assortment of desserts. Stop by the library to enjoy the decorations during the remainder of the semester: The building is open 24/7. View the full listing of service hours here. Looking for research support? Subject librarians are available for assistance Monday-Thursday, 9 a.m.- 5 p.m. or by appointment.


Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Library.

 

 


 


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Advent Calendar Cookbook—Day 6: Slow Cooker Apple Butter


Advent Calendar Cookbook—Day 6: Slow Cooker Apple Butter

Recipe submitted by Chris Hallberg, Library Technology Developer

Photo courtesy of Well Plated.

Ingredients:

  • 5 lbs. apples Any variety works fine! (I use gala).
  • 1 cup brown sugar packed.
  • 1 Tbsp. ground cinnamon.
  • 1/2 tsp. ground nutmeg.
  • 1/4 tsp. ground cloves.
  • 2 dashes salt.

Directions:

  • Start with 5 pounds of apples. You can use any variety; I use gala.
  • Peel, core, slice five pounds of apples and add to a 6-quart or larger slow cooker.
  • Add the brown sugar, cinnamon, nutmeg, cloves, and salt.
  • Stir to coat the apples with the seasonings and brown sugar.
  • Place the lid on the slow cooker and cook on HIGH for 5 hours or LOW for 8-10 hours.
  • When the cooking time is up, place the apple butter into a blender and place on the lid. Also, place a towel over the top of the cover in case the blender lid leaks. Hold the lid and pulse until smooth. Or, if you have an immersion blender, place it right into the slow cooker and blend until smooth. OR use an immersion blender right in the slow cooker to blend the apple butter.

For more tips, view the recipe here.


 


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Advent Calendar Cookbook—Day 5: Lemon Love Notes


Advent Calendar Cookbook—Day 5: Lemon Love Notes

Recipe submitted by Gina Duffy, Communication & Marketing Program Manager (courtesy of her Gram, Margaret McNicholas)

Photo courtesy of Life, Love and Sugar!

Sift together:

  • 2 cups of sifted flour.
  • ½ cup of 10x sugar.

Then,

  • 1 cup of butter (Cut in butter until it clings together).
  • Press into a 9×13 pan. Bake at 350 degrees for 15 to 20 minutes.

Separately, beat together the following:

  • 4 eggs.
  • 2 cups of granulated sugar.
  • 1/3 cup of lemon juice.

Sift together:

  • ¼ cup of flour.
  • ½ tsp of baking powder.

Then,

  • Stir into egg mixture and pour over crust.
  • Bake at 350 degrees for about 20 minutes.

Her most important directions: “Cool, cut into bars and most importantly, “enjoy!’” Bars can be lighted dusted with powdered sugar to look like freshly fallen snow. This light and fruity dessert can be enjoyed all year round.


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Advent Calendar Cookbook—Day 4: They’re Just Ranger Cookies


Advent Calendar Cookbook—Day 4: They’re Just Ranger Cookies
Submitted by Joanne Quinn, Director of Communication & Marketing 

“My grandmother used to make these, and I used to eat them like it was my job! When people asked her what kind of cookie they were, she always answered ‘Oh, They’re Just Ranger Cookies.’ My dad, who’s 87, still asks me to make him a batch each Christmas.”

Image courtesy of Fantabulosity.

Ingredients:

1 cup shortening.
1 cup sugar.
1 cup packed brown sugar.
2 large eggs, room temperature.
1 teaspoon vanilla extract.
2 cups all-purpose flour.
1 teaspoon baking soda.
1/2 teaspoon baking powder.
1/2 teaspoon salt.
2 cups quick-cooking oats.
2 cups crisp rice cereal.
1 cup sweetened shredded coconut.

Directions:

  • Preheat oven to 350°F.
  • In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes.
  • Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well.
  • Stir in oats, cereal and coconut.
  • Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
  • Bake until golden brown, 7-9 minutes.
  • Remove from pans to wire racks to cool.

 


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Advent Calendar Cookbook—Day 3: Christmas Bark


Advent Calendar Cookbook—Day 3: Christmas Bark

Recipe submitted by Anna Jankowski, ’22 CLAS

Image courtesy of Joe Lingeman.

Ingredients:

  • 48 saltine crackers (about 1 sleeve; enough to line a rimmed baking sheet).
  • sticks (8 ounces) unsalted butter.
  • 1 ½ cups packed light brown sugar.
  • 1/4 teaspoon kosher salt.
  • teaspoon vanilla extract.
  • cups semisweet chocolate chips (about 11 ounces).

Instructions:

  • Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet with aluminum foil. Arrange the saltine crackers in a single layer on the baking sheet.
  • Place the butter, sugar, salt, and vanilla in a 2-quart saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring just a few times, for 3 minutes. The mixture will be thickened slightly and homogeneous.
  • Working quickly, pour the hot toffee mixture over the crackers, spreading it so most of the crackers are completely covered.
  • Bake until the toffee is bubbling and both the crackers and toffee are beginning to brown, about 15 minutes.
  • Remove the pan from the oven and immediately sprinkle with the chocolate chips. Let the chocolate melt for 5 minutes, then use a spatula to spread the chocolate into an even layer. Set aside to cool for at least 2 hours before cutting into 30 pieces.

For more bark recipes visit this website.


 


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This Giving Tuesday Consider Donating to Falvey Library


Falvey Library inspires students to challenge their minds and hearts by accessing expansive print, digital, and archival resources and collaborating with expert subject librarians and staff.

That is why we are asking you to consider supporting the Library this Giving Tuesday.

The University is recognized by The Chronicle of Higher Education as a top producer of Fulbright Scholars, and the Library is a critical component of student and faculty research and scholarship. In 2013, the Association of College and Research Libraries honored the Library with the Excellence in Academic Libraries Award for its outstanding accomplishments in furthering Villanova’s educational mission – yet there remains opportunities for Falvey to do more in support of Villanova’s student-scholars.

Help the Library this Giving Tuesday to continue to evolve to meet the needs of modern students, acting as the campus’ academic and intellectual hub and a point of alumni pride.

Falvey Library by the Numbers:
Falvey teems with students seeking study space, essential resources and librarians to guide their research and studies. But did you know just how much support the Library provides students and faculty?

In 2020-21 academic year, which was during the pandemic:

  • Students, faculty, and community members visited the Library approximately 146,000 times.
  • The collection was used over 600,000 times, including roughly 16,000 physical circulations, 11,000 streaming video views, 127,000 eBook chapters, and 470,000 journal articles.
  • Librarian staff provided more than 3,400 annual in-person and online consultations.
  • The Library hosted more than 200 academic and social events in-person and virtually.

Falvey Library has never been more essential to the campus community, providing resources vital to student and faculty academic and research success.

Give to support the Library today!


Shawn ProctorShawn Proctor, MFA, is the Communication and Marketing Program Manager at Falvey Memorial Library. Article originally posted on December 3, 2019. 

 

 


 


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Advent Calendar Cookbook—Day 2: Creamed Brussels Sprouts with Pine Nuts


Advent Calendar Cookbook—Day 2: Creamed Brussels Sprouts with Pine Nuts

Recipe submitted by Darren Poley, Theology & Religious Studies; Humanities & Classical Studies Librarian

Image courtesy of The Charming Detroiter.

Hardware needed:

  • 14-inch heavy skillet with lid.
  • Wooden spoon.
  • 2 quart serving dish with lid.
  • Serving spoon.

Ingredients:

  • 3 Tablespoons butter (or cut one half of a stick of butter into thirds).
  • ½ Cup pine nuts (or one 2 oz. bag).
  • 1½ Pounds fresh brussels sprouts (or two 12 oz bags). Trim stems and halve.
  • 1 Cup low-salt chicken broth (or one half of 14.5 oz can of chicken broth).
  • 2 Shallots minced (or one bunch of 6-8 small green onions. Trim roots and dark green stems and mince white and light green bottoms).
  • 1 Tablespoon (or two 0.25 oz boxes) fresh marjoram, chopped.
  • 1/3 Cup heavy whipping cream (or one pint of light cream).

Process:

  1. Melt 1 tablespoon of butter in heavy large skillet over medium heat.
  2. Add nuts and stir until golden, about 3 minutes.
  3. Transfer nuts to small bowl.
  4. Melt 1 tablespoon of butter in same skillet over medium heat.
  5. Add sprouts; stir 1 minute.
  6. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes.
  7. Uncover and simmer until broth evaporates, about 5 more minutes.
  8. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon of butter in center of same skillet.
  9. Add shallots; sauté until tender, about 2 minutes.
  10. Stir in marjoram, then cream.
  11. Simmer until Brussels sprouts are coated with cream, stirring frequently, about 4 minutes.
  12. Season with salt and pepper.

Above can be done 4 hours ahead. Just cover and chill. Then stir over medium heat to rewarm.

  1. Transfer warm Brussels sprouts mixture to serving platter.
  2. Mix in half of pine nuts.
  3. Sprinkle remaining pine nuts on top.

 


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Advent Calendar Cookbook—Day 1: Buckeyes


Advent 2022 begins today (Sunday, Nov. 27) and ends Saturday, Dec. 24. The season is a time of preparation for the celebration of the Nativity of Christ. For more on Advent, read this blog by Darren Poley, Librarian for Theology & Religious Studies; Humanities & Classical Studies. Join Mission and Ministry for Advent reflections from the Villanova community. Sign up to receive seasonal reflections via a daily email, PDF booklet, or print booklet (limited quantity). Explore previous reflections here.

To celebrate the end-of-year tradition, Falvey Library staff are sharing their favorite holiday recipes. Enjoy these daily dishes, and maybe try making one (or two) of these recipes with your friends and loved ones. Happy Holidays, Wildcats!

Advent Calendar Cookbook—Day 1: Buckeyes

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist

O-H! The (un)official dessert of the state of Ohio, Buckeyes (basically a homemade Reese’s peanut butter cup) are named after the nuts of the Buckeye tree (the state tree of Ohio). Though the actual nuts of the Buckeye tree are poisonous, their look-a-like peanut butter balls are a delicious delicacy! Served during every THE Ohio State University football game, many Ohioans expect these treats to be featured on holiday cookie trays. If you enjoy peanut butter and chocolate, check out the simple recipe below.

Mix:

  • 2½ cups creamy peanut butter (Jif if possible).
  • 4 cups powdered sugar.
  • 1 stick margarine.

Roll into balls (about a tablespoon of the mixture) and chill overnight.

The next day:

  • Melt Ghirardelli dark chocolate squares (bricks or pellets) in a double boiler or in small batches in the microwave.
  • Use toothpicks to dip the peanut butter balls into melted chocolate.
  • Chill overnight.

Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Memorial Library.

 

 


 


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TBT: Thankful for Wildcats

Whiteboard art created by Joanne Quinn on November 17, 2017.


Falvey Library is thankful for our Wildcats! Happy Thanksgiving, Nova Nation!



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Last Modified: November 24, 2022