Today on DelmarvaLife:
You might know from personal experience – being a mom with small children can feel like you are always taking one step forward, two steps back, but it doesn’t have to feel that way. Dana Calloway, of Laurel, has some clever tips to help. From keeping the clutter clear, to getting dinner on the table and everything in between, she’ll share a few practical ideas to get it done with time to spare.
Speaking of time, Bruce Weeks, of Easton, has been collecting time pieces for more than four decades. DelmarvaLife’s Sydney Whitfield checks out his timeless collection of clocks. This story comes as part of a recent call DelmarvaLife put out on Facebook. If you have a piece of history you’d like to share, please post a picture and let us know. In just a couple of weeks, WBOC will present another interesting find. WBOC’s Chris Weimer recently spent some time with a young man in Millville, who has an appreciation and a passion for “the way things used to be.” Chris will share that story on WBOC News on February 7th. Stay tuned to WBOC and DelmarvaLife, for more details.
We sit down with Pastor Danny Tice, of Bay Shore Community Church, in Millsboro and Rehoboth. He’ll tell us more about the upcoming Camo Feast. It’s an event designed to bring the Delmarva community together. The featured speaker is Andy Peterson. He survived an attack by a mountain lion. It’s an incredible story – one, he hopes, will inspire others.
Lieutenant Tim Robinson with the Wicomico County Sheriff’s Office is here to present this week’s Most Wanted Monday. Hear how your watchful eye for the people featured on today’s list could lead to a boost in your bank account. We’ll make the connection.
We’re also in the Kirby & Holloway Kitchen today. Chef Steve Konopelski, from Turnbridge Point in Denton, shows us how to make his dessert nachos. Recipe below. Enjoy!
Strawberry Salsa
1 pint of fresh, ripe strawberries, hulled and dices
¼ Cup jicima, peeled and diced into ¼ inch cubes
2 Tbsp granulated sugar
Juice of one lemon
Zest of half an orange
7 or 8 mint leaves, chiffonaded
Pinch of black pepper
1/8 tsp vanilla bean paste
Combine all ingredients in a mixing bowl and gently toss.
Allow to sit at room temperature for about 5-10 mins to macerate.
Whipped Cream
¼ Cup mascarpone cheese, softened
2 Tbsp powdered sugar
1/8 tsp vanilla bean paste
1 Cup heavy cream
Combine all ingredients into a bowl. Whip using hand held mixer or stand mixer at
medium speed, until soft peaks form. Use immediately or store in an airtight
container in fridge.
Cookie “tortilla chips”
1 package sandwich cookies, any flavor
Cold water as needed
Place entire package of sandwich cookies into food processor with blade
attachment. Pulse until cookies are crumbs. Add water, about 1 Tbsp at a time and
continue to pulse until just comes together into a ball of dough. Dough will be
slightly tough. If dough is too wet, add a bit of flour to compensate. Roll dough
very thin between two pieces of parchment paper. Place thinly rolled dough onto
parchment lined baking sheet. Bake in preheated 325°F oven for 5-7 minutes, until
dough is golden brown. Remove from oven and immediately cut into desired
shapes, while dough is still warm. Allow chips to cool completely.
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