Things in the Library 30th April...

Things closed...

The library will be closed on Monday for the Bank Holiday. 

Things to attend... 

Reading Group is next Wed at 18:30 to 19:30 via teams meeting. Please contact the library if you would like to be added to the circulation list to receive the link. This month's book is the Midnight Library.

Things published by SCH staff... 

If you search our catalogue or receive information about new items we have added to the library, then you may have come across items labelled 'Repository SCH publications'. We regularly search for journal articles written by SCH staff and when we find them we add them to our catalogue. The full details of the record will include a link to the PubMed abstract so you can find out more, but not necessarily obtain the full text (this will depend on the access rights we have). We only index SCH authors so don't be surprised if some of your co-authors are missing. There are currently over 580 items catalogued - have you written anything recently...is your article there?

Things coming soon...

The next Randomised Coffee Trial - your chance to meet up with other SCH staff to have a 30 min chat about whatever you like - will be taking place in June. We always get wonderful feedback from people who take part so if you have never quite dared to sign-up before why not try it in June? Subject to restrictions in place at the time, you can arrange to meet outdoors or online.  The sign-up link will be open and advertised next week. If you do sign-up then please respond to the emails from your allotted partner (even if you have to cancel) as it is not fair for them to get no response.

Things to read on a Monday... 

All SCH staff will receive the Library Bulletin by email on a Monday morning. Do scan through this as there is a wealth of information to help you in your work. Information will include new evidence such as  guidelines or reports published, events taking place and journal articles of likely to be of interest including new items on COVID-19. Items that you cannot access yourself will be provided free of charge if they are Bulletin or SCH Repository items

Things ceasing ... 

Sadly after 10 years our e-prompt current awareness service is having to close. This service has been in operation since 2011 and sents out 285 emails to 100 subscribers.

Unfortunately, Google has not developed their Feed Burner service for several years and they announced last week that the email subscription element of it would be ceasing. This was the lynchpin which made our e-prompt service so effective. 

Things replacing it... 

We have several alternative options which may be suitable for you - though none will be quite the same as e-prompt.

• If you are SCH staff, you can join the library and sign-up for our Monthly Articles of Interest service. If you are already a library member but previously opted out of the Monthly Articles of Interest, then please email us to add you to the list.
• If you have key journals which you want to keep monitoring, then you can usually sign up to their ToC Alerts (Table of Contents) by email or by subscribing to their RSS feeds.
• You can visit our NetVibes site (which is what was behind our e-prompt service) where you will see contents pages and other links to resources arranged by subject.  If you have specific journals you would like to see included on a subject tab please let us know.
• You can set up alerts in PubMed on specific subjects.
• If you are SCH staff and would like help tailoring your current awareness, then please Book a Librarian session and we will give you what help we can.

Things to make... 

A very easy seasonal recipe to make a Goat's cheese, asparagus and tarragon tart or it can easily be adapted to any other similar filling of your choice.  There are some alternative topping ideas here. 

Roll out a rectangle of bought puff pastry, beat together equal amounts of soft goat's cheese and crème fraiche (approx 100g of each), 1 egg, garlic and tarragon (or other herbs) with a little lemon zest and seasoning. Lightly score around the edge of the puff pastry leaving about a 1 cm border. Spread the mixture inside the scored border then place asparagus spears on top brushed with olive oil and sprinkled with salt and parmesan.. Bake for 25/30 mins at 220C. Leave to cool and ideally serve  at room temperature.