It’s hard to believe that another year has slipped by. So much has happened in the past year as we have continued to grow, to host author events, to form alliances with other downtown cultural businesses, to be recognized as the place to go for delicious (and sometimes adventurous) hot and cold tea, to become the downtown destination for tabletop games, and to develop into a hub for the Billings’ literary and art scene.
Today, March 14, is known among geeks and others as Pi Day. Why Pi Day, you ask? Today's date is often notated as 3/14 and the value of pi (or π) is 3.14159265358979323846264338327... or to be more succinct, 3.14.
In celebration of Pi Day, we offer a baker's dozen of titles in a surprising range of books appropriate to a wide age range of readers that relate in some fashion to pi or pie, or perhaps some other variant of pi.
For February, our flavor blender par extraordinaire, Gustavo Berlotta, is offering a special blend of tea: Cupid’s Kiss. It is a mild black tea from Kenya, with strawberry pieces, rose hips, strawberry extract, cocoa nibs, and cocoa powder. It will remind you of a chocolate dipped strawberry.
The first week in February is Children’s Authors & Illustrators Week. To mark the week, This House of Books is calling attention to our local and regional children’s book authors and illustrators who are member/owners of our bookstore. We plan to wrap up the week on Saturday afternoon, February 10 at 2:00 with a special event featuring authors and delicious desserts. What better way to introduce or reinforce the romance of the written word than to bring your children to meet living, breathing authors of the best our region has to offer?
A native of Billings, Kristin Logan Mayer developed her appreciation of photography at an early age as she poured over National Geographic magazines.
"We wanted some kind of logo item for This House of Books," explained Carrie La Seur, Board President for This House of Books. "The vast sea of Made-in-China this and that didn't seem to match the character of a community-owned bookstore, prompting us to look around for what could be made locally."
If you have read Brillat-Savarin’s The Physiology of Taste, written in 1825 and astutely translated by MFK Fisher, you will fondly remember the Professor’s essay on hot chocolate. In it he said, “in order to make a truly exquisite chocolate, countless subtle equations must be solved, from which we benefit without even having been conscious of them.”
Gustavo is now creating hot chocolate drinks for the season. He is making them the right way. These are premium drinks with no mixes and no shortcuts.