Courtesy of Morguefile

Today I attended, along with my fellow catalogers, a Webcast sponsored by SkyRiver Technology Solutions and Library Journal–Cataloging at the Crossroads: Challenging the Only Show in Town.

I intended to write a blog post about it; however, I left my notes at work. And while I remember much of what was said, what I’m really interested in is this: Does anybody out there have any direct experience using SkyRiver as a source for MARC records? My initial impression is that this is an attractive alternative to OCLC for many reasons (which I may write about later), although there is a downside, too (a minor downside in my opinion). I would sincerely appreciate feedback on SkyRiver from anybody reading this who works in a library that uses the service. Thank you.

In the meantime, what is really on my mind tonight are (is?) green beans. I always forget about this simple yet flavorful side dish until warm weather rolls around. And then, I want to make it always. Thanks to my younger daughter’s request, the beans are back in our spring/summer repertoire. Here’s the recipe–enjoy!

Fresh green beans, rinsed and stems removed
1 red onion, sliced into thin strips
Grape or other small, ripe tomatoes, halved or quartered
Feta cheese, crumbled
Olive oil
Vinegar (your favorite kind–red wine, apple cider, balsamic, other)
Juice of half a lemon

Steam the green beans until crisp-tender. Drain. Add sliced onion, tomatoes, and feta. Toss with olive oil, vinegar, and lemon juice. Season with thyme, salt & pepper. Let stand for 15 minutes to let flavors meld. Serve at room temperature.