Wishing everyone a wonderful Independence Day!
Clink the link to view the entire Library of Things catalog!
We hope you find something that interests you; we have added a vast collection of interesting “things”!
Please call or email with questions, (918) 338-4168, or email@example.com
Due to popular demand, Tabata/Recovery/Foam Rolling will continue every Wednesday until the end of May from 5:30 p.m. until 6:30 p.m. at the Bartlesville Public Library Meeting Room A.
Come to a Device Workshop hosted at Bartlesville Public Library and presented by U.S. Cellular.
Be sure to bring your questions and phone usage challenges,
plus your phone, device and friends with you.
Regardless of your current cellular service carrier, everyone is welcome to enjoy this FREE workshop as
U.S. Cellular wireless experts provide answers, tips, and shortcuts to simplify and enhance your cellphone skills!
Check out our May – June newsletter, The Bartlesville Bookmark, hot off the press!
Click the link above to view the entire newsletter including events and classes, Summer Reading Program events, and much more!
In our last cooking class, Mike Minnich taught us how to cook pork chops with reduction sauce. The results of his fine cooking was the sample of delicious pork chops with a cranberry reduction and an orange reduction sauce.
Chef Mike gave us some very good cooking instructions, including the surprising use of pans that are not coated with a non-stick coating. Not only did Chef Mike give us these instructions, he also showed us a technique that would make the cleaning of our skillet much easier.
On April 4th, at noon at the Bartlesville Public Library, Chef Mike will return to teach us some new ways to cook cauliflower. Chef Mike believes that cauliflower is one of the most underrated vegetables there are.
Come join us at noon on Wednesday, April 4th at the Bartlesville Public Library and discover new ways to appreciate cauliflower!
Learn Fun and Easy Cooking from Chef Mike Minnich of Tri-County-Tech. Each session covers a different subject. Class 2 – covers soups, Class 3 – pork chops with reduction sauce, Class 4 – cooking with cauliflower, Class 5 – healthy substitutions, and Class 6 – cooking with chicken!