Today on DelmarvaLife –
Peninsula Regional Medical Center has launched a new collaborative campaign called Safe, Ready, Waiting. We talk with PRMC President and CEO, Steve Leonard along with Atlantic General Hospital President and CEO, Michael Franklin, to discuss what the message is behind the campaign and how Delmarva hospitals continue to take precautions.
Last week, we announced the winners in our search for Delmarva’s Coolest Face Mask. Tama Viola and Connie Widdman both showed their hearts for giving back to their community. They each had a $1,000 donation made to The Food Bank of Delaware and The Maryland Food Bank-Eastern Shore, respectively. It was all made possible through our friends at Atlantic Physical Therapy. We talk with CEO, Bob Hammond as well as Owner and President, Bobby Hammond, to find out what inspired the effort to give back.
Community gardens are sprouting all over Delmarva and in Milford, it’s planting season number 3. We talk with President of Milford Community Gardens, Nancy Saxon Wagamon, and Vice President, Blake Moore to find out how this surplus of community gardens are bringing benefits that go beyond nutrition.
One woman in Sussex county is creating online videos in hopes that elementary students will learn and practice kindness. We talk with Lisa Eline, to find out how the students are reacting to those messages and where we can spread a little kindness too.
Chef Jeremiah Burns of the Mad Hatter Cafe and Taco Blissfull is here! We love his creative and delicious dishes so, we wonder what he’ll do with chips, guacamole, and some shrimp?
Despite its’ name, our Newlyweds’ Pot Roast isn’t just for Newlyweds. This hearty recipe will have you wanting to get into some pajamas, pop in a movie, and get nice and cozy. Check out the recipe below:
What You’ll Need
- 1/4 cup vegetable oil
- 1 (2-1/2-pound) lean boneless beef chuck steak
- 1/4 cup chopped onion
- 1 3/4 cups water
- 1/3 cup lemon juice
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
What to Do
- In a soup pot over medium heat, heat oil.
- Add steak and onion and cook about 10 minutes, or until steak and onions are completely browned, turning halfway through the cooking. Add remaining ingredients and bring to a boil.
- Loosely cover, reduce heat to low, and simmer 2 hours, or until meat is fork-tender, turning occasionally.
- Remove meat to a cutting board and cut into slices. Serve with the sauce.
Salisbury University Art Galleries are offering resources and ideas from art-making activities to books and videos to keep children entertained. You can download the resources from the website and share creative efforts on social media. Click here to visit the website.
