Sarah Hull Hallock Library open for curbside pickup

By Tammy Ruggeri
Posted 7/16/20

Just A Reminder our libraries are open for curbside pickup!Monday through Friday, 1:30 to 6:30 p.m.  All materials must be pre-ordered.  There’s plenty of time left to enjoy …

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Sarah Hull Hallock Library open for curbside pickup


Just A Reminder our libraries are open for curbside pickup!

Monday through Friday, 1:30 to 6:30 p.m.  All materials must be pre-ordered.  There’s plenty of time left to enjoy leisurely summer reading!  Patrons are encouraged to let the library know what books or films they have been looking forward to enjoying.  To place an order or for more information, call the Milton Library at 845-795-2200.  Library staff members will phone patrons when their items are ready for pickup and review pickup procedures with them.

Marlboro Free Library

Remember to check ahead as Roof repairs may affect library hours of operation.

Starting on Tuesday, June 23, patrons will be able to call ahead to arrange a curbside pickup time for library items!   Our temporary curbside hours will be Mon.-Tues: 2 - 8 p.m., Wed.-Fri: 10 - 4 p.m. and Sat.: 11 - 4 p.m., (closed Sun.).  Check the library website for any updates to our hours.  Before picking up items, patrons must call ahead, and during pickup, masks must be worn, and all are asked to follow any social distancing signage.  

In addition, patrons may now begin to drop off library items in our book drop.  To ensure both our staff and community’s safety and based on recommendations from the Mid-Hudson Library System, we will be quarantining all returns for 72 hours. You may notice a delay between the time you drop off an item and the time it comes off your account. 

Please note: The library is not accepting book donations currently. As we are expecting a heavy volume of returns, please do not put book donations in our drop box.

In addition to picking up holds and accepting returns, we will be offering personalized reading recommendations for adults, teens, and children, crafts-to-go, book bundles for children, summer reading challenges, and more! Stay tuned for more updates in the coming weeks!  Check for updates or subscribe to our e-newsletter at

First Presbyterian Church A Summer Study Series 

On Tuesday evenings, at 7 p.m., via ZOOM. Race in a Post-Obama America: The Church Responds, edited by David Maxwell. Contact the church through email at or call the office: (845) 236-4130. 

All are invited to participate.

School News

Eleven members of the Marlboro FCCLA, along with their two advisors, attended the National Family Career and Community Leaders of America Virtual Conference July 7-9. During the conference, the students had the opportunity to learn important life skills, compete in community service-based events, and chat virtually with other FCCLA members from across the country.

Seven Marlboro students served as evaluators and volunteers at the National level, while four others participated in STAR competitions under the guidance of Mrs. Giacoia and Mrs. Zehnacker. Aside from competing, the students immersed themselves in a wide variety of skill-based workshops, Red Talks (similar to TED Talks), and leadership training workshops. The also listened to several keynote speakers and watched various culinary and fashion design demonstrations from colleges across the country.

The Marlboro students and their advisors had a great time attending the virtual conference and are looking forward to bringing an innovative perspective to their chapters this fall!



Prep: 30 mins Cook: 20 mins

Additional: 8 hrs

Total: 8 hrs. 50 mins

Servings: 12

Yield: 12 servings


Ingredient Checklist

4 Lbs. Potatoes Peeled

15 Slices of Bacon

1 16 oz container sour cream

2 tablespoons Mayo

2 cups shredded cheddar

2 tablespoon dried chives

Salt & pepper


1. Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes and allow to cool to room temperature. Dice once cooled.

2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool and crumble the bacon into a large bowl.

3. Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Happy Birthday to Anthony Longobardi, Lori Ann Cohn, Erie Cassalina, Meghan Schroeder, Petra Monteleone, Joseph Mega, James Laffey, Richard Gorash, Frank Newark Happy Anniversary: Mr & Mrs Brian Keane.

As always, any events, announcements recipes or pictures you want to share email me: or call 845-236-9998.


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