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
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.