Monday, November 18, 2013

Our gunning skiff in Oakland

(by Heather Hernandez, Technical Services Librarian and Kirsten Kvam, Registrar)

Local Public Radio station KALW has posted a photo of our gunning skiff, or Alviso duck boat (SAFR 13298), in Steven Short's article, "The only ghost town in the Bay Area--Drawbridge."  Our skiff is currently on view with several other items from our museum collection through February 23, 2014 in the Oakland Museum's exhibit, "Above and below: stories from our changing Bay."  It's a great opportunity to not only see our boat, but our cool shipwreck map, some of our diving gear, and some of our Niantic artifacts as well!

Want to learn more about Drawbridge and its history?  Drawbridge, California : a hand-me-down history is available in the Library.  Interested in obtaining a copy from another library or a bookseller?  If you follow that link (above) to the book's record in our Keys Catalog, you can then select the "More searches" link to the right of the catalog record detail, and choose "Worldcat."  It will take you to the records for this title and others on Drawbridge.

Edited to add:  Thank you to Judy Hitzeman's commenting on our Park's Facebook page with a link to our Museum Web Catalog record for the skiff!  --November 25, 1013

Thursday, November 7, 2013

Thanksgiving holiday hours

The Library will be closed for the Thanksgiving holiday, Wednesday, November 27 through Friday, November 29, resuming normal hours on Monday, December 2.

Friday, November 1, 2013


(by Heather Hernandez, Technical Services Librarian)

The next recipe in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America is for one of my favorites--zabaglione.  It's a very easy dessert to make, especially if you have leftover egg yolks, after having used the whites to top a meringue pie.
With this rich, fascinating dessert there is never a dull moment.

In top of double boiler over hot, not boiling, water, beat 6 egg yolks and 1/2 cup sugar until thick and pale colored. Gradually beat in 2/3 cup marsala and continue beating steadily until mixture foams and thickens. Place immediately in sherbet glasses. Serves 6.
With this recipe, the final in the book, we end our series on reprinting the recipes in the cookbook.  On the last page of the cookbook, we're told:
Although the recipes in this book are designed for home preparation, they taste even better aboard the S.S. United States--world's fastest ship--or the S.S. America.  The ocean's breeze is a sauce you cannot duplicate ashore.
No doubt!