Every year, Keystone's staff get together for a bit of fun one Friday during December. Everyone contributes a dish to our potluck lunch and brings a gift for our White Elephant gift exchange. For this week's blog post, I thought y'all might enjoy a look at some of last Friday's festivities.

We had a wonderful spread of food including all the holiday favorites like sweet potato casserole, green bean casserole, cranberry sauce, and more!

This year's potluck included a battle of the soups between John O's Sausage Toretellini soup and my Chicken Taco soup, but in the end, both were declared a winner!

This year James and Colin contributed what might have been "THE BIGGEST APPLE PIE EVER" (TM). In addition to being enormous, it was also super tasty!

It's always fun to try to figure out who brought what present. Be careful, heavy doesn't always mean good. ;)

Happy Holidays from the Keystone staff! One of the greatest joys of this season is getting to say THANK YOU for the opportunity to serve you and to wish you the very best for the New Year!

For this week's blog post, we thought you'd enjoy some of our staff's photos of the snow we got in Raleigh over the last couple of days.

Let's start with a .gif of Katy's cat Paws watching the snowfall through the sliding glass door of her townhouse.

Here was Drea's view out her home's front door on Monday.

Also, these two pictures of the table, chairs, and pergola on her upper deck show just how much snow accumulated. We got approximately 7 inches of snow on Sunday and even more fell on Monday morning. Raleigh usually averages 6 inches of snow total per season.

Finally, this is what her backyard looked like blanketed in all the white stuff. Her dogs definitely didn't appreciate it as much as she did. You can see their tracks going off the lower deck and around the firepit.

Nancy shared this picture trees in her backyard covered in snow.

Katy also enjoyed the snow on the tree outside of her window.

And, her kitty, Paws, enjoyed watching it fall through the large sliding glass door.

A guest post from Maureen Dorosinski, President, KLAS User Group, of Florida Division of Blind Services - Bureau of Braille and Talking Books Library

I was listening in on the last Reader Advisor meetup and when Alice said the NLS conference was “three weeks ago,” my heart bounced off the ground and back and I could not believe how time was slipping away.

I have been procrastinating on two writing projects and a presentation, but now it is critical that I get them done.

I start looking through photographs for the thousandth time, ones to send individually, use for the presentation, and this post. I look up and twenty minutes had gone by. I try again, looked up, and an hour had gone by. I try again, frustrated, and a whole weekend has gone by. I am truly crestfallen.

Where has my motivation gone? I think it could be once I share it, I am giving away a piece of it and it will be that much farther away. Despair grips me. Another week goes by.

I have a 14-foot display screen coming to the library for a slide show for the library staff. Time is ticking away and I am no closer. It’s TOMORROW. And my Google Photos for the week still sit at 990+ photos.

Once I write those final lines, clean up the album, present the last update, and name the folder, it is over. It gets put on a shelf, in a binder, into a computer folder. One more thing done. An ending. Closed. And I never want things to end.

How can I just…move on? Get things done?

One night, we all went to a reception in the Library of Congress Great Hall, where we listened to the Librarian of Congress Carla Hayden, and I was standing smack in the middle, right in front! I remember looking down and I was right on the edge of the compass rose seal in the middle of the floor- I got a little haughty and thought, I wore my jean jacket and sandals to the Library of Congress!

Then was abruptly humbled, with one upward glance, swamped by the grandeur of the Great Hall. Mesmerized by exquisite murals and ceilings, buttresses and arches, along the carved putti and cherubs lining the marble steps, with the columns and statues at every turn.

We had the opportunity to go to the Thomas Jefferson Library. His entire library recreated, displayed, and stretched out in a large, curved glass bookcase, and we could read the titles: The History of Philosophy by William Enfield, The Horrors of Slavery by William Ray, The Law of Charitable Uses by John Herne, and some works of Plutarch. To my utter glee, I found titles that were on the shelves, we can get them on Amazon or Google Books! We can read the same things he did!

A few of us even saw a Microsoft blue error screen on a display right outside the Jefferson library! (at the LOC!! Who would have thought…)

Walking around the Great Hall, I loved the fact that Poetry was the middle throne in the Poetry Gallery’s painted ceiling, with the words Architecture, Music, Sculpture, and Painting surrounding it. I had my architect husband Sean on a video call with me, so we walked that and another of the galleries ‘hand in hand’.

I found it amazing that the paintings of the words Home, Family, and Science seemed to be all right next to each other.

One of the inscriptions on the ceiling was, “Give instruction to those who cannot procure it for themselves.- Confucius”
This is what we do when we find books and get language learning materials, nonfiction books, and even programming. We are sharing instructions on how to do something for someone who wants what we can give to them.

Equally memorable on the trip were the unplanned things. I walked down a hallway after a meeting in the Madison building and found myself outside of the Performing Arts Reading Room and could not believe my luck. That there was such a place, of all the plays and reference materials! They even had a real card catalog, still in use.

In that area were the Sound Recordings archives, and they had an Edison record player, and the composer Rachmaninov’s desk! Just sitting there! I talked to the guys in the Sound Recording room, and it was funny, I overheard them having trouble looking things up in the LOC catalog. “Do I put the whole title in, and then click the drop down, or just use keyword?”

The next day I got my Library of Congress Reader’s card, and while time was short, I took advantage of an exceedingly high caliber research request of a previous patron, which was laying on a table: One Hundred Years of Comic Strips and another book with vintage strips like Little Orphan Annie and Blondie and Dagwood, Cathy, Dick Tracy…

Gathering in such an iconic place helps you realize YOU have a greater purpose in your work, and that it is something that is commemorated in the magnificent structures and collections of the LOC.

It takes three buildings to contain the greatness that is the Library of Congress. And by extension through NLS, we all can hold a piece of it as well in the work with NLS that we do every day.

It’s getting closer to the end of this piece, and I just don’t want it to end. I found the folder for the last conference I planned, and it’s like it never existed. I go back to Google Photos, and lose yet more time.

How do I hold on to it? I do not want it to ever end. When I do, it’s like it never happened. I looked a picture, and remember so many other little thigs I had forgotten. Am I doomed to putting it away, and forgetting it all?

That is certainly how it feels, but that’s not fact. The fact is we can carry the feeling with us every day, through remembering to follow through with meetings and projects we say we want to, even if it takes multiple Doodles to do so. It means calling, not just texting, that person that you could not believe it had been over a year since you had a true live conversation.

It means taking advantage of every new opportunity to connect with our fellow KLAS travelers and boil down what it means to you to be able to communicate it down to a few lines for your justification for the next conference. How about the KLAS Conference, in March 2025 in Indiana?

I think part of my reluctance to start and finish is that wondering if what I found significant will be of any meaning to anyone else.
At the end of the trip, I sent a message to Sean saying in part: “My visit was not long enough, my heart is too full to form words.” That could be the real reason I struggled to begin to write- my heart is just too full.

With love and memories,
Maureen Dorosinski, President, KLAS User Group

Yesterday, we had our first Holiday office party since 2019. It was wonderful to get everyone back together, share some delicious food, and exchange some gifts. But we also did something totally new and unique: George, who joined Keystone as a developer earlier this year, brought in some liquid nitrogen, and led us in a science experiment! 

We started off with a demonstration of the super-cold liquid's properties, with Katharina(our newest Customer Support Specialist) submerging a rubber ball, freezing it to the point that its once-flexible molecules were too densely packed to bounce back. Instead, when she dropped the ball, it broke apart with a loud crack!

[Video description: George dons heavy-duty protective gloves, and picks up a bottle of liquid nitrogen as he explains its properties. The Keystone staff, mostly dressed in festive holiday outfits, are gathered in a circle to watch. The nitrogen steams and boils as soon as it hits the bowl. George helps Katharina gear up in the gloves and safety goggles, then gives her a rubber bouncy ball to hold with long metal tongs. Katharina carefully dunks the ball in the nitrogen, holding it under as the liquid boils around it. Once the boiling subsides, she pulls it out, holds it straight in front of her, and drops it on a metal plate. On impact, the ball splits into three even chunks.]

Once the ball returned to room temperature, the pieces were once again soft and squishy. But the best part of the experiment was up next: ICE CREAM!!!

As the liquid nitrogen was poured into the much warmer bowl of milk and sugar, the ingredients were rapidly chilled, and the nitrogen boiled off, keeping everything light and fluffy. Within minutes, we had delicious, freshly-made soft serve! 

[Video description: a long table holds two bowls with a chocolatey liquid in them. Katy and Mitake take turns stirring one bowl, while James and John C. work on the other. They are all wearing rubber gloves and safety glasses. While explaining what to do, George helps each pair get set up with a folded napkin to hold the metal bowl with, since those bowls are about to get very cold. The nitrogen is stored in tall thermoses, just like you might use for coffee or soup. More chocolate is added, and once the ingredients are ready, James and Mitake start pouring in the nitrogen. So much white fog steams up, that you can no longer see the other contents of the bowls, and James, Mitake, and George have to keep fanning the bowls for Katy and John to see what they're stirring. Gradually, the liquid mix in the bowls thickens and ices up into soft serve.]

While we can't invite all of you to the office for dessert, we hope that you all will have the chance to share some holiday joy and wonder of your own--whether it comes in the form of a science experiment, a gift exchange, or just a chance to catch up with friends and family.

From all of us to all of you, Happy Holidays!

[Video description: a collage of close-up photos of the ice cream making process surround a video clip from another angle. The photos show the table with everyone preparing to make the ice cream, the Keystone staff gathered around filming or watching, bowls being held tight and stirred just as the ingredients start to form up, and finally a bowl of delicious-looking chocolate ice cream.]

Keystone Systems' office will be closed Thursday, November 24 and Friday, November 25 in observance of Thanksgiving. But before we send out staff off to gather with friends and family, we asked them to share some of their favorite holiday recipes.

We're all grateful that you're part of our KLAS users family, and hope you all have a lovely holiday!

From Nancy Honeycutt, Customer Support Manager:

Mom would always make refrigerator rolls. One time she left a cookie sheet with rolls rising on the counter while we went to pay a Christmas visit to neighbors. When we came back, the cookie sheet was on the floor, completely cleaned off, and the dog was suspiciously innocent (and sick later that night).

Refrigerator Rolls

Ingredients

• 1 yeast cake
• 1/2 cup lukewarm water
• 2/3 cup shortening
• 1 tsp salt
• 1/2 cup sugar
• 1 cup mashed potatoes
• 1 c scalded milk
• 6-8 cups flour
• 2 eggs

Instructions

1. Mash potatoes.
2. Add shortening, sugar, salt & eggs. Cream well.
3. Dissolve yeast in water, add to lukewarm milk. Then add to potato mixture.
4. Add sifted flour to make stiff dough. Knead lightly.
5. Place in casserole and brush top with butter.
6. Cover tightly and place in refrigerator until ready to use.
7. About 1/2 hour before baking time remove and shape in rolls. 
8. Cover and let rise until light.
9. Cook at 400* for 10-12 minutes.

From Marion Campbell, Customer Support Specialist:

One of my families favorite food for the holidays are sweet potato biscuits. One holiday when my nephews were 9,10,10-ish, the biscuits came out early and were warming on the table. Slowly, they each snuck a biscuit or 3... when it was time to eat there were no biscuits left in the basket because the boys had eaten them all. Needless to say, a 2nd tray came out soon after but the boys were full from biscuits and did not eat much else that year. They all had tummy aches from the biscuits and now the rule of biscuits is: only eat 2, more than 2 and you will not be happy.

Sweet Potato Biscuits

Here's what's cookin': Sweet Potatoe Biscuits
From the kitchen of: Dorothy Wright

Ingredients

• 4 cups packed of sweet potatoes
• 1 cup Crisco
• 1 cup of sugar
• 4 cups of self-rising flour

Instructions

1. Peel sweet potatoes and boil until done.
2. While hot mash and add to them Crisco, sugar, and flour.
3. Mix good.
4. Work into biscuits.
5. More flour is sometimes needed. Depends on wetness of potatoe to be able to handle the mixture.
6. Bake at 350* for 20-30 minutes. Depending on size of biscuits.
7. Mix handles better if cooled.
8. Bake on greased cookie sheet.

From Katharina Stevens, Customer Support Specialist:

Among many other things I am thankful for are ovens that allow you to set a specific temperature and that cook evenly. Baking in East Africa was always an adventure. One summer I brought the ingredients for pumpkin pie back with me to make at Thanksgiving. It didn't turn out very pretty. Had to cut off the burnt parts, and take a moto taxi across town to buy some cinnamon whipped cream to hide the mess. Tasted good though.

Seriously though, I'm immensely thankful for family, friends and the blessing that is America. We've come a long way from the 5 kernels of corn that that Pilgrims had to eat each day that first winter of 1620.

From Drea Callicutt, Director of Marketing, Sales & Communications:

One of our favorite holiday dishes is more recent. My sister learned to make duck fat roasted potatoes while she was in graduate school in Edinburgh. She made them for us for the first time for Christmas dinner when were visiting her in Leeds, and they’re now a staple whenever she’s joins us for a holiday meal.

This recipe from Vindulge.com is pretty much how she makes hers:

Roasted Duck Fat Potatoes

Equipment

• Large Sheet Tray
• Parchment Paper
• Ingredients
• 2 pounds yellow potatoes, cut into ½ inch dice
• 2 tablespoons salt (for boiling the potatoes)
• ¼ cup duck fat
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 tablespoon freshly graded parmesan
• 1 teaspoon thyme, finely diced

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.
2. In a large pan, place the diced potatoes and fill with cold water until it just covers the potatoes. Add 2 tablespoons of salt in the water.
3. Bring to boil. Start timer for 14 minutes. When the potatoes come to boil, reduce heat to a simmer. After timer runs out, strain the potatoes in a colander.
4. In a large bowl, place the potatoes and then add the duck fat, additional kosher salt, and pepper. Stir with your hands to incorporate and then place on a large baking sheet lined with parchment paper.
5. Place in the oven, and toss the potatoes every 15 minutes. The duck fat will slowly brown the potatoes, especially the sides touching the pan. So turning the potatoes every 15 minutes will help get more of the crunch on the surface area of the potatoes.
6. After 40-45 minutes, the potatoes should be golden in color. Remove and place them in your favorite serving dish. Top with the parmesan and thyme. Serve warm.