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Farewell From Scott

A lot has changed in the library world since I started here 40 years ago in 1981.  We’ve gone from paper card catalogs to electronic retrieval.  I’ve been here through floods, downtown fires, ice storms, Celebrity Who Reads What lists, and many a blizzard.

I have been very lucky in those 40 years of change.  I have had the good fortune to work with two wonderful directors: Glenna Nowell for 10 years and Anne Davis for 30 years.  Both of these wonderful directors allow their staff to shine in their position and grow professionally.

I have been fortunate to have coworkers during the past 40 years who have supported me in my job and in my personal life.  How fortunate am I to spend my working hours with people I enjoy being with and whom I care about?

I have been very fortunate to work in and for a community that supports the mission of the library and embraces the staff as friends who care about them,

And I have been fortunate to have the Gardiner Library Association as an entity that has always supported the staff here to grow professionally via conferences and conventions.

How fortunate have I been in the last 40 years?  VERY.  Thank you.

Holiday Treats

Time for holiday treats!  I’m not a baker by any means, so when I thought about posting a recipe for cookies or bars I wanted to find something with few ingredients and limited instructions.  Bingo ! Marjorie Standish saves the day again.  Here is her recipe for Quick Party Bars which is featured in her book Cooking Down East.  Enjoy.

Quick Party Bars

1 stick margarine

½ cup light brown sugar

1 egg

1 teaspoon vanilla

½ cup flour

½ cup oatmeal

1 cup chocolate bits

Nuts

Cream shortening.  Add light brown sugar.  Add vanilla, egg and beat until light and creamy.  Add sifted flour, fold in oatmeal.  No baking powder in recipe.  Turn into buttered 8 by 8 inch pan and bake at 350 degrees for 20 minutes.

Place pan on rack to cook.  Then spread 1 cup semisweet chocolate bits, melted, all over top of baked bars.  Sprinkle chopped nuts on top.  Cool and cut into bars.