During Phase 2, the Beauregard Parish Library is open with limited hours and limited services. Additional details can be seen here. Within those limitations, further closures may become necessary on short notice due to staff shortages. We will update our social media accounts in those instances. Patrons are also welcome to call 337-463-6217 x 0 during the DeRidder branch's open hours for the most recent updates on branch openings. Computer use is limited and by appointment only. Patrons can schedule appointments online here or by calling 337-463-6217 or in-person by asking a library clerk. Appointments are set at 45-minute intervals. No consecutive appointments for 1 person.
Click here to book a computer appointment
This week's edition of Travel Tuesdays takes us to our northern neighbor, Canada, in honor of Canada Day on July 1st. Canada has a long and rich history that is both intertwined with American history but separate from it. Though a northern country, its large size allows for many different landscapes, which is one of the reasons it is frequently used for filming locations for both TV and movies.
Five more Canadian facts include:
For more Canada facts, check out our online travel resource Global Road Warrior.
Language learners can use Mango Languages to learn Canadian French.
For an example Canadian recipe, try Nanaimo Bars
Nanaimo bars are layered pastries akin to a Napoleon or an American "smore," except with nuts and coconut. There are many variations on this original recipe.
Recipe Serving: Serves 16
1/2 cup (120 ml) butter 1/4 cup (60 ml) sugar 1/3 cup (80 ml) unsweetened cocoa 1 egg 1 tsp (5 ml) vanilla 2 cups (480 ml) graham crackers, crushed 1 cup (240 ml) coconut, shredded 1/2 cup (120 ml) walnuts, chopped
1/4 cup (60 ml) butter 2 cups (480 ml) confectioners' sugar 2 tbsp (30 ml) vanilla custard powder 3 tbsp (45 ml) milk
4 oz (120 ml) semi-sweet chocolate 1 tbsp (15 ml) butter
Grease a 9-inch (23 cm) square cake pan. Combine 1/2 cup (120 ml) butter, sugar, cocoa, egg, and vanilla in a heavy sauce pan. Heat over low heat, stirring constantly, until mixture thickens. Add graham crackers crumbs, coconut, and chopped walnuts, stirring to combine. Press the mixture into the greased pan and press down. Beat together 1/4 cup (60 ml) butter, confectioners' sugar, vanilla custard or pudding powder, and milk, until the mixture is creamy. Spread over graham cracker base in the cake pan. Refrigerate for 1 hour. Melt semi-sweet chocolate and 1 tbsp (15 ml) butter. Drizzle over the contents of the chilled pan. Return to refrigerator to chill for 1 additional hour. Cut into squares and serve.