Friday, January 3, 2014

How to Assemble a Bookshelf - Kirby Heyborne

Tuesday, March 12, 2013

In the Studio with Kirby Heyborne, Narrator of Daniel Kraus' SCOWLER

This entry brought to you by "Courage" from the album "The Elm Tree" by Kirby Heyborne.

This book was so much fun to record. It gave me nightmares. And daymares.

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Sunday, June 24, 2012

American Library Association 2012 Annual Conference

This entry brought to you by "Honest Ground" from the album "The Elm Tree" by Kirby Heyborne.

I was fortunate to attend the American Library Association (ALA) 2012 Annual Conference!
I can't believe it!
Some highlights from the conference....
My new bff Daniel Kraus --
Me and Daniel Kraus

Liz Hannegan is the queen of librarians!
And sat next to me at the Newbery Banquet!

Lincoln Hoppe believes that taking a pic of his Newbery dessert will make it last longer.

Odyssey Honored Narrators

It was "amazing" to be a part of the Odyssey Awards at ALA 21012. The honored narrators (yay Lincoln!) blew me away with their live narration.

Thanks to Kelly Gildea for being a friend and the best producer. Hooray for Jessica Kaye for spending hours in the studio with me. Thanks to Daniel Kraus for creating characters and a story that were so fun to get lost in and so hard to forget.

Thanks to the Odyssey Committee and every librarian that ever lived. You enhance our lives one book at a time. This song's for you:

Hath not a librarian eyes?
Hath not a librarian hands?
We’ll lead you to the right book
Whether you’re a woman or a man.

If you tickle us, do we not laugh?
Do we not help in times of need?
Our knowledge of books is unsurpassed
If you prick us do we not read?

I’m a librarian!
Sing like a clarion!
We’re here and there-ian
With the strength of a bear-ian!

This is our prayer-ian
Our books we share-ian
There’s no comparian!
The Humanitarian
Oh great Librarian!

I’m a librarian!
Sing like a clarion!
We’re here and there-ian
With the strength of a bear-ian!

This is our prayer-ian
Our books we share-ian
There’s no comparian!
The Humanitarian
Oh great Librarian!
(Thank you to the librarian that caught this on film and posted on youtube!)

Mary Burkey blogged about the ALA Conference, "Odyssey Award Rocks the House at ALA 2012. Read her comments:
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Tuesday, June 19, 2012

Come to my FREE Concert in Nibley, UT
Wednesday, June 20
I'm doing a FREE concert in Nibley, UT! Where's Nibley, you ask? I have no clue. Let me know if you know because I'm doing a FREE concert there!

Wednesday, June 20 - 7:30 to 9:00 PM
Nibley City Heritage Days - Kirby Heyborne in Concert!
320 West 3200 South
Old City Park
Nibley, UT

For those of you coming to the FREE! concert in Nibley, UT on Wednesday, June 20th, which of my songs would you like me to play?

View Larger Map

UPDATE: In case you missed it, here are some photos taken of the concert.
(Photo Credit: Todd Oswald.)

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Tuesday, March 20, 2012

Do Try This at Home!

This entry brought to you by "Perfect Together" from the album "Inside" by Kirby Heyborne.

Best cookie ever. Make 'em and tell me what your mouth thinks. Toast the almonds.


(Link to online recipe:
David Lebovitz's Chocolate Chip Cookies)
Ingredients   yield: about 48 cookies
  • 2 1/2 cups (350 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (8 ounces/225 g) unsalted butter, at room temperature
  • 1 cup (215 g) packed light brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped
  • 14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops

  1. In a small bowl, whisk together the flour, baking soda, and salt.
  2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
  3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
  4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
  6. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
  7. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
  8. Storage: The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.
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