New eps of Doctor Who coming soon. Squee!

This has been a squee break. As you were.

Mostly, it was the usual introductions and making sure that I had the proper access to things from my computer. But amazingly, considering my propensity for getting freaked out by stuff, I just really stoked. I feel I can do the job they hired me for. Dig my random confidence. I’m looking forward to tomorrow and everything.

Well, I need more fun things for my cube walls (waiting for the printer to get hooked up here again), a new electric kettle (purchased and ready to leave), tissue for my sniffles (purchased and stacked with some mint tea and the kettle), etc. but otherwise I feel good about this.

The rest of the week looks to be more of the same. Meetings and learning stuff. Now, I’d better be off to bed. It’s getting late.

– I had a great time at Gallifrey One. Ignore the fact that I got really sick the Monday I was supposed to drive home. Bleh.

– I have a new computer, and it’s mostly set up. Picture to follow once we get my camera to speak to said computer.

– My old job ended on Saturday. They gave me a basket full of socks as a going away gift. 37 pairs.

– My new job (Collection Development Librarian) starts tomorrow.

– And a Small World Alert! Today I was at a gem and jewelry show and ran across a friend from college…who also knows one of Koshvaders co-workers. You should check out Morgan’s jewelry: Medievaljeweler.com it’s fab. It’s a small dang world.

Right. I’m off to bed now. Wish me luck.

I have a blog set up for adventures I may have. You can find it at: http://wherescalliope.wordpress.com/

You may also follow my trip on twitter here: http://twitter.com/wherescalliope. (Or…just watch the Twitter feed in the sidebar of the blog)

Wish me luck!

And I discovered today that I got The Job. I beat out three other people. Go me. (Squee! Gotta go buy the t-shirt I promised myself now.)

I am a Librarian, like my parents before me. I am quite good at reference services, or so I’m told. But really, my heart belongs to Collection Development. And, like a good librarian, I will now give you too much information on the subject.

Collection Development, as its name implies, involves the development of a collection. The first step is the selection of items for the collection (keeping in mind the needs of the users of said collection.) Then comes purchasing (depending upon budgetary constraints) and making sure that you get what you ordered. The items purchased are then processed and get their time on the shelf. This time can vary from very short in the case of paperbacks (not very durable, you know) to “until it up and dies” in the case of classics in a particular field. The final step, as you may have gathered, is “deselection,” other wise known as “weeding.” I love weeding. Yes. This makes me peculiar, even in libraryland. I had a boss once offer to send me to another library to help them with their weeding. There’s even a whole manual dedicated to guidelines for weeding. Mostly, books and other materials are weeded based on condition, usage (or lack thereof), and accuracy. See what I mean? Too much information. Moving on.

So, yeah. My new job, starting on March 8, is Collection Development Adult/Teen. I get to buy stuff for the library system. I was pondering this possibility the other day and it occurred to me that not only do I have a career (which came as a bit of a shock) but I have a career path. I worked with computers before the dot bomb, then I spent five and a half years working with teens and three working with adults. Now, I’m moving on to specializing in something I’ve already done a fair amount of while working with teens and adults.

Dude. I’m a grown up. How weird is that?

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles it was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Tangy Pork Chops by Mrs. Leon Catlin

4 pork chops
4 onion slices
1 can tomato soup
4 green pepper rings
Dash of pepper

Brown chops in skillet on both sides. Place a slice of onion and green pepper on each and pour soup over. Cover and cook over low heat about 45 minutes. Stir or baste now and then.

From the Forgotten English day by day calendar – Tuesday, March 16 (year?)

Banting: doing banting, reducing superfluous fat by living on [a] meat diet, and abstaining from beer, farinaceous food, and vegetables, according to the method adopted by William Banting….The word was introduced about 1864.
- Ebenezer Brewer’s Dictionary of Phrase and Fable, 1898

Why I saved it:

Uh…sound familiar? Everything old is new again, isn’t it Mr. Atkins? *ahem*

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles it was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Tater Tot Casserole by Pam Hicks (Citrus Heights)

1 lb. ground beef
2 cans tomato rice soup
1 (1 lb.) pkg. tater tots

Brown meat in a skillet. Add soup and stir. Put in baking dish and sprinkle tater tots on top. Bake as directed for tater tots. This is good for a busy day when you have to do something with a pound of frozen hamburger.