Today on DelmarvaLife:
When Timothy Kennard was 48-years-old, he passed away from kidney cancer. Kennard was an avid runner and since his passing, for nearly 15 years, a community of runners has honored his memory by holding an annual Tim Kennard 10 Mile River Run. Harlan Eagle, one of the race directors, joins Jimmy and Lisa in Historic Studio D to tell us about Tim Kennard, how the race is benefiting others, and about the response they have received from the community. Rob’s Run for Kids is March 24 at 2 pm and the Tim Kennard 10 Mile River Run is March 25 at 8:30 am at Salisbury University. Learn more here.
With phones becoming increasingly prominent among young children, you may wonder if your own child is using it responsibly. More importantly, you may wonder about their presence on social media. Today, we speak to Theresa Gabbard, guidance counselor with Most Blessed Sacrament Catholic School, about how parents can communicate with their children, how to teach their kids of the dangers of social media, and how to set rules for social media usage.
Home improvement shows can be addicting, The beautiful homes, furnished with even more beautiful decor can have you wanting to change the look of your own home. But, you don’t have to go at it alone. Johnny Janosik World of Furniture offers free interior design services. Lisa Bryant speaks to Deanie Gory and Carolyn Lauman, two design consultants at Johnny Janosik World of Furniture about the complimentary service and popular design concepts her clients are using.
We’re back with Most Wanted Monday! Lt. Tim Robinson with the Wicomico County Sheriff’s Office joins us in the studio with a new wanted list. See today’s Most Wanted list here.
Rusty Rudder in Dewey Beach is known around the region for its night life. But they also have amazing cuisine thanks to Executive Chef, Pete McMahon. He joins us in the DelmarvaLife kitchen today to make fresh ricotta cheese crostinis with basil and cracked black pepper.
FRESH RICOTTA CHEESE CROSTINIS WITH BASIL+CRACKED BLACK PEPPER
Ingredients:
- 8 cups whole milk
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice
- 1 Loaf French Bread
- 4 oz Melted Butter
- 2 oz Fresh Basil-Chiffonade
- Fresh Cracked Black Pepper-to taste
Instructions:
- Line colander with cheesecloth or coffee filters; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
- Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Slice bread, brush with butter, and bake at 350 for about 7 minutes until golden brown.
- Spread ricotta cheese onto crostini, and sprinkle with basil and pepper
