INTERESTING FINDS

‘Dinner with Darwin’ looks at the evolution of our taste buds from the first cooking caveman to today. It looks at the effect of natural selection on our palates. For an interesting read find ‘Dinner with Darwin’ at Cathal Brugha Street Library.  

SATURDAY OPENINGS

LIBRARY TIPS

Printing Tips

All students need to have money on their printing account before they can start printing. To do this, simply top up at any printing kiosk (see image above) located in our D.I.T. libraries.

You will be asked to enter your student number and you’ll be asked how much you want to put on your account. Click finish or print receipt.

You can also top-up your printing account online by going to www.ditprint.ie and entering your student number and 4 digit pin (1234). Click ePay and follow the instructions to top-up your account. Minimum top-up is €2 and maximum is €50 and can be paid by Visa or Mastercard.

You can print from any student PC, or your own laptop or mobile device. Students have the option of printing, copying or scanning. When using the printers, you will be asked for an ID code (see image), this is your student number, and you will then be asked for your 4 digit pin (1234). For more information on printing see www.ditprint.ie

LIBRARY TIPS

Your library record and pin

All DIT students, and staff, have a library record which shows the books you have on loan and the dates they are due back.

To view your own library account online you will need to create a PIN as follows:
       ·        Ask  member of staff at the library desk

·         Go to www.library.dit.ie

·         Click on My Library and select My Account or Login

·         Enter your ID number (this is your student number) and leave the PIN blank

·         Click on submit

·         You will then be asked to give a (four digit) pin of your choosing

Your account will look like this

NOTE: If you see this warning (see image below) it means you have a pin number already. If you can not remember the pin number call into the library and we can give you a new pin number

LIBRARY TIPS

Borrowing

     

     ·Undergraduate students – 6 items for 14 days

     ·Taught postgraduates – 10 items for 28 days

     ·Research graduates – 10 items for 90 days

*Note: Some of our more popular titles may have issues that are Library Use Only, and 7 day loans, in order to facilitate more students. 

For more information see borrowing

LIBRARY TIPS

Student Cards

Every student must have a student card to access facilities such as the library, exam venues and some classrooms. To get your student card visit the student services centres at either Bolton Street, Aungier Street or Grangegorman. See opening times

*Note: Once you have your student card you must wait 24 hours for the card to activate before you can use it in your D.I.T. library.

For more information see  Student ID Cards

STUDENT COOKING

Cooking as a student can be difficult due to lack of funds or lack of cooking experience. Luckily Cathal Brugha Library has a large collection of cooking and baking books, full of recipes waiting to be discovered. The library holds books on world cuisine, cooking on a budget and celebrity cook books. Take advantage of your library, it has everything you need to eat well and eat healthy.

Here is an example of the wonderful recipes that can be found at Cathal Brugha Library, taken from ‘Economy gastronomy: eat better and spend less’ by Allegra McEvedy and Paul Merrett.

Chilli con carne

Serves: 4         preparation time: 20 minutes                                   cooking time: 1 hour

2 tablespoons vegetable oil                                         

1 onion, peeled and finely chopped                            

2 cloves of garlic, peeled and finely chopped             

1 teaspoon ground cumin                                            

1 teaspoon ground coriander

1 teaspoon chilli powder                                             

1 teaspoon smoked paprika                                         

350ml red wine (2 glasses)                               

1 x 400g tin of chopped  tomatoes                               

A splash of Worchestershire sauce   

2 red chillies, finely chopped       

1/3 of your braised mince (800g)

20 mushrooms, thickly sliced

1 x 410g tin of red kidney beans

1 stock cube, made into 250ml stock

1 teaspoon ground coriander

1 teaspoon chilli powder     

1 teaspoon smoked paprika

350ml red wine (2 glasses)      

1 x 400g tin of chopped  tomatoes    

A splash of Worchestershire sauce

2 red chillies, finely chopped 

Instructions

Heat the oil in a large heavy-based saucepan and fry the onions and garlic until softened and slightly browned. Stir in all the ground spices and then pour in the red wine and let it simmer and reduce by about half.

Next add the chopped tomatoes, Worchestershire sauce and chopped red chilli and again let this simmer for a few minutes. Add your braised mince, mushrooms, kidney beans and beef stock and cook this gently, uncovered, for about 45 minutes until it’s richly flavoured and thick in consistency. 

TERM TIME HOURS ARE HERE AGAIN!

Term-time opening has now resumed at DIT Cathal Brugha Street library.

These opening hours are:

Monday-Thursday: 9am - 9pm.

Friday: 9am - 5 pm.

Saturday opening, from 10am to 5pm, will begin on October 7th.