Integrity Part 2

I have just a bit more on the topic of library integrity. I think integrity in the library is best outlined with the Library Bill of Rights (originally found here):

I. Books and other library resources should be provided for the interest, information, and enlightenment of all people of the community the library serves. Materials should not be excluded because of the origin, background, or views of those contributing to their creation.

II. Libraries should provide materials and information presenting all points of view on current and historical issues. Materials should not be proscribed or removed because of partisan or doctrinal disapproval.

III. Libraries should challenge censorship in the fulfillment of their responsibility to provide information and enlightenment.

IV. Libraries should cooperate with all persons and groups concerned with resisting abridgment of free expression and free access to ideas.

V. A person’s right to use a library should not be denied or abridged because of origin, age, background, or views.

VI. Libraries that make exhibit spaces and meeting rooms available to the public they serve should make such facilities available on an equitable basis, regardless of the beliefs or affiliations of individuals or groups requesting their use.

This Bill of Rights was adopted in its first form on June 19, 1939. Several amendments have been made since then. I think that it outlines quite well what responsibility and duty the library has to the community, and the standards by which that responsibility and duty is upheld.

I'll move right along to this week's recipe. I didn't do any cooking this weekend. Scooter and I went out of town to celebrate his birthday (which was on Saturday). We had an amazing time, and I will be posting the story of our trip (and maybe a picture) possibly tomorrow or Thursday. This week's recipe is one that I found on the back of a package of manicotti pasta and have made several times since: spinach and mushroom manicotti.

What you'll need:
1 box (8 oz.) manicotti
2 Tbs. extra virgin olive oil
6 oz. mushrooms, chopped
1 clove minced garlic
1 bag (6 oz.) fresh spinach, chopped
2 eggs
1 15oz. container ricotta cheese
1/3 c. chopped fresh basil leaves
1 tsp. salt
1 jar pasta sauce (I prefer a blush sauce)
1/2 c. freshly grated Parmesan cheese

What you'll need to do:
1. Preheat your oven to 350 degrees. Cook the manicotti for 7 minutes in boiling water. Drain and rinse in cool water, then set aside.
2. Heat the olive oil in a large frying pan over medium heat. Add the mushrooms and garlic and saute for 5 minutes, stirring occasionally. Stir in the spinach and continue cooking for another 5 minutes. Set pan aside to cool.
3. Beat the eggs lightly in a medium bowl. Stir in the ricotta cheese, basil, and salt. Stir in the spinach and mushroom mixture.
4. Spread about 3/4 c. of the pasta sauce over the bottom of a 13x9 baking dish. Fill the manicotti with the spinach and mushroom mixture and place in the dish. Pour the remaining sauce evenly over the filled shells. Sprinkle the Parmesan cheese over the top.
5. Cover the dish with foil. Bake for 30 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is melted.

Enjoy!