The South Gibson Star-Times serves the towns of Haubstadt, Owensville and Fort Branch.
Issue link: https://www.ifoldsflip.com/i/1467872
CHICKEN CHICKEN SHISH KEBOBS SHISH KEBOBS YOUTH FIRST TODAY LIBRARY NEWS FORT BRANCH AND HAUBSTADT Fort Branch Hours: Monday 8 a.m. to 5 p.m., Tuesday 1 to 7 p.m., Wednes- day and Thursday 10 a.m. to 5 p.m., Friday 1 to 5 p.m., also open 8 a.m. to noon on first and third Saturday of the month. Haubstadt Hours: Monday 10 a.m. to 5 p.m., Tuesday, 8 a.m. to 5 p.m., Wednesday 10 a.m. to 5 p.m., Thursday 1 to 7 p.m., Friday 1 to 5 p.m., also open 8 a.m. to noon on the second and fourth Saturday of the month. Or check out our Modern Book Club, which will be read- ing Meghan MacLean Weir's "The Book of Essie" and will meet at the Fort Branch Li- brary on Tuesday, May 17, at 6 p.m. Pick up a copy of the book at either library. Visit the Fort Branch Li- brary for a book sale on Wednesday, May 18 from 10 a.m. to 5 p.m. We just ask for monetary donations for items taken from the sale! Have you heard about 1000 Books Before Kindergarten? This is a program for children from birth until they start kin- dergarten to instill a love of reading. Come into either loca- tion to sign up your child today and get your first reading log. Be sure to sign up for our monthly email newsletter for our new segment — Kim's Column. This is a featurette by our newest staff member, Kim, who will give some rec- ommended reads each month from books that are in the li- brary. To see some of these hidden gems, go to the bot- tom of our website at fort- branchlibrary.com and put in your email. Our newsletter subscrib- er list is also where we send out information about weath- er and other closures. Be sure to check out Facebook as well. Grab-and-Go is still avail- able. You can call us to put in requests or log in to the cata- log and shop for them yourself, choosing which library you would like to pick up from. If you have issues figuring this out, call either library and we'd be happy to walk you through it. We gather the books you request and you can choose to either be called, texted, or emailed when they are ready to pick up. Keep an eye out for Summer Reading news! This year's theme is "An Ocean of Possi- bilities! " We will be having dif- ferent programs for all ages. See information on our Face- book page–you can pick up reading logs beginning next week. We will have Silly Safa- ris kick off our summer when they visit on Friday, May 28 at 10 a.m. at the Fort Branch Li- brary–Bring a friend. Please call 812-753-4212 with any questions! We look forward to seeing you soon! OWENSVILLE CARNEGIE Public Library hours Hours: 10 a.m. to 6 p.m. Mon- day, 10 a.m. to 7 p.m. Tuesday, 10 a.m. to 6 p.m. Wednesday, 10 a.m. to 5 p.m. Thursday and 10 a.m. to 5 p.m. Friday and 10 a.m. to 2 p.m. on Saturday. Check out our website at ow- ensvillelibrary.org. Library Trustees meet on the second Tuesday of the month at 5 p.m. at Chapter 2 at 113 S. Main Street. We have many exciting pro- grams available. Stop by and get a calendar; we love to see your faces. Or you can see our calendar on our website, www. owensvillelibrary.org. We have a wellness pro- gram, be sure and get the de- tails. You can pick and choose which areas interest you. Geri- fit is quite the workout, no mat- ter your age. It is easy to tailor to your abilities. Smiling children are always a ray of sunshine. Our chil- dren's programs are an amaz- ing resource to introduce your kiddo to books and learning. Like to play Euchre? Join the game on Wednesdays at noon, again at Chapter 2. So many books, so little time. OAKLAND CITY COLUMBIA TOWNSHIP Public Library hours Monday 9 a.m. to 6 p.m.; Tuesday 9 a.m. to 7 p.m.; Wednesday 9 a.m. to 6 p.m.; Thursday 9 a.m. to 7 p.m.; Fri- day 11 a.m. to 4 p.m.; Saturday 9 a.m. to 1 p.m. Closed Sunday. The Oakland City–Colum- bia Township Public Library announced a new partnership with Mesker Park Zoo recent- ly. Zoo passes are available for checkout to library card hold- ers. A pass allows two adults and up to four children to vis- it the zoo at no cost. One pass per household may be checked out for three days. Library Director Julie El- more says "Libraries are all about lifelong learning, and getting to learn through an experience allows people to connect what they are learn- ing to the animals as they see them. We are excited to part- ner with Mesker Park to allow this learning opportunity for our community." Passes are available on a first-come, first-served ba- sis with no holds or advanced reservations allowed. Ques- tions about the program may be directed to the library at 812-749 -3559. The Board of Trustees for the Oakland City — Colum- bia Township Public Library adopted the second Wednes- day of every month at 4 p.m. for their monthly board meet- ings. The meetings are in the Library Meeting Room. By Jennifer Vallee The warmer weather is upon us and grilling season is here. One of my easiest and most delicious go-to meals are shish kabobs. I prefer to roast the vegetables sepa- rately from the meats. That way everything can be taken off as it gets done without compromising taste or texture. I hope you will spend some time outside on the grill this summer and try these tasty chicken shish kabobs. When it comes to heat sources, I'm on team wood/ charcoal. Enjoy! INGREDIENTS • 2.5 pounds boneless skinless chicken thighs– trimmed of extra fat and cut into large 1½ -inch piec- es • ¼ cup olive oil • 3 large lemons–juiced, plus more for serving • 1 large lemon–zested • 6 cloves garlic–minced • 1 tablespoon fresh rosemary–minced • 3 tablespoon fresh parsley–minced • 1 tablespoon fresh oregano–minced • 1 tablespoon fresh thyme–minced • 1½ teaspoon salt • 1 teaspoon fresh cracked black pepper • 1½ cups plain Greek yogurt DIRECTIONS 1. Prepare the chicken. Carefully remove any excess fat from each chicken thigh and slice into cubes of ap- proximately equal size and shape. If preferred, you may also use chicken breasts. Transfer chicken piec- es to a large bowl and set aside. 2. Prepare the marinade. In a medium sized mixing bowl, add the olive oil, lemon juice, lemon zest, minced garlic, fresh rosemary, parsley, oregano, thyme, salt and pepper. Mix to combine, then add the Greek yo- gurt. Mix thoroughly. 3. Marinate the chicken. Pour the marinade into the bowl with the chicken and mix well to coat each piece of chicken with the marinade. Transfer chicken to the refrigerator and allow chicken to marinate for 30 min- utes or up to 4 hours, time allowing. 4. Prepare shish kabobs for the grill. Remove chicken from the refrigerator. If using wooden skewers, pre- pare them by soaking in warm water for at least 10 - 15 minutes before using. If you are using metal skew- ers, no additional steps are necessary. Meanwhile, prepare your grill by cleaning the grates and lightly oiling with vegetable oil or cooking spray (this is es- pecially important if using chicken breasts) and set- ting to medium-high heat. 5. Thread chicken onto skewers. Thread the chicken pieces onto the skewers one at a time, leaving approx- imately 1½ inches of space free at each end of the skewer. Repeat until all the chicken has been thread- ed onto skewers. Discard any leftover marinade as it is not safe to eat. 6. Grill. Carefully transfer each chicken kabob to the grill. Grill your chicken until golden brown with light grill marks and cooked through (165° as read with a digital meat thermometer) turning occasionally. To- tal time approximately 15 minutes. 7. Serve. Remove from the grill and serve warm with your favorite sides or sauces.. Source: forkedspoon.com Stop and smell the roses with mindfulness By Krissy Melhiser Youth First, Inc. The year was 2020 and a life al- tering phenomenon occurred across the world. It was a pan- demic that no one saw com- ing and few were prepared for. Most of us were at a loss at how to respond to such a devastating event. We found ourselves glued to the televi- sion or social media, trying to wrap our minds around what was happening in the world and in our very own back yard. Although the pandemic has left its mark and many of its long-term impacts have yet to be revealed, many of us inadvertently learned to practice mindful- ness. We all paused and worried about our neighbor, people across the globe, and loved ones more than we ever had. As the world stopped, we were forced to take a breath and rearrange our lives in more simple ways. Aside from the rush on toi- let paper and cleaning sup- plies, outdoor recreational equipment flew off shelves as people began spend- ing more time outside and finding sim- ple things to do at home to occupy their time. We came back to a place of rest that many of us truly needed. Our so- ciety doesn't give much room for being mindful throughout our lives unless we make it a priority. So what does it mean to be mindful? We live out our days ruminating over our schedules, kids, appointments, re- sponsi- bilities, tasks, etc. How much time do you spend dai- ly being aware of your five senses? Do you notice the smell of fresh bread as you pass a bakery? Do you listen to the birds chirp- ing? How often do you simply just sit in silence without any distractions? Do you listen to your body when it tells you it needs rest? Being mindful is being aware of what is around you and what's within you. If you do this you might notice the person in your office having a bad day. You'll hear the joy of people laughing. You will see a person in need and your heart will feel compassion for them. The key is that you must pause long enough to no- tice what is happening around you. There are people, things, places, and moments that carry such beauty, hope, love, joy, and peace. These things can fill your life with happiness and instill compassion, not only for others, but for yourself. Be brave, be wild, and push back against the dai- ly worries that prevent you from observing life hap- pening around you. Try not to go on autopi- lot so you can recognize the silver linings that each day holds for you. The pandem- ic forced a lot of us to be mind- ful, so don't lose sight of this. Stop and smell the roses, literally! Krissy Melhiser, LCSW, is a Youth First Social Worker at Washington Junior High School in Daviess County. Youth First, Inc. is a nonprofit dedicated to strength- ening youth and families. Youth First pro- vides 78 Master's level social workers to 107 schools in 13 Indiana counties. Over 60,000 youth and families per year are served by Youth First's school social work and after school programs that prevent substance abuse, promote healthy behav- iors, and maximize student success. To learn more about Youth First, visit youth- firstinc.org or call 812-421-8336. B-8 Tuesday, May 17, 2022 South Gibson Star-Times