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
For this week's Travel Tuesday we will visit South Africa. South Africa is a large and richly diverse country with borders on the Atlantic and Indian Oceans. Culturally, modern South Africa shows itself as a unique country with parts from distinct African tribes and various European settlers. For those who dream of an African safari, the Kruger National Park is one of the most popular tourist destinations on the continent.
There are many things travelers and curious folk can learn about South Africa by reading through the country profile in Global Road Warrior. Listed below are 5 more quick facts to get you started.
Language Learners: Xhosa and Afrikaans are available through Pronunciator.
Music Lovers: Visit our Freegal music service to explore more music options from South African music artists.
Recipe Corner: For an example South African recipe, try Butternut Soup.
"A winter favorite in South Africa, the main ingredient of this soup is the butternut, a type of winter squash having a bell-like shape, an edible yellow or orange flesh, and a distinctive flavor. The soup serves as a great starter before roast beef or lamb. Chopped parsley, paprika or cayenne pepper, or a few shreds of orange rind may be used as garnish. Adding a dash of curry powder to the sautéing onions lends it a bite."
Recipe Serving: Serves 6
2 tbsp (30 ml) butter 1 medium-sized onion 2 lb (900 g) butternut, peeled, seeded, and cubed 3 cups (720 ml) chicken or vegetable stock 1 stick cinnamon 1 cup (240 ml) cream Salt to taste Pepper, freshly ground
Melt butter in a saucepan and sauté the onion for 3 minutes. Add the butternut squash, stock, and cinnamon, bring to boil, and simmer for 25 minutes. Purée the cooked mixture in a food processor and return to heat, then add cream and seasoning. Heat for a minute longer, add garnishes, and serve immediately.