Today on DelmarvaLife –
Therapy that’s cool. Katie visits Vitality CryoCare to experience the benefits of cryotherapy.
All the rain, wind, and cooler temperatures may have you looking for signs of spring. Look no further than your yard. This is the time of year we usually see Daffodils and Hyocinths. Gardening Expert, Ginny Rosenkranz with the University of Maryland Extension talks about these colorful reminders of the warmer weather ahead.
Friday is the day we feature some furry friends. We have cats, dogs, and a pair of guinea pigs in today’s Pet Connect.
We have Jazz on the Mid South Audio Stage with the Julie Parsons Trio.
Personal Chef, Deborah Lee Walker is in the DelmarvaLife Kitchen showing us how to make Spicy Tomato Jam and put together a beautiful cheese board.
Spicy Tomato Jam
Ingredients
1 ½ pounds Roma tomatoes, coarsely chopped
2 large cloves garlic, minced
1 small yellow onion, chopped
1 cup sugar
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ to ½ teaspoon red pepper flakes
3 tablespoons rice vinegar
1. Combine all of the ingredients in a saucepan. Bring to a boil and reduce heat to
a simmer. Cook uncovered until very thick, about 1 ½ hours. Stir occasionally,
especially as the jam thickens. Remove from and allow to cool.
Can’t decide whether to have popcorn or candy? You don’t have to! Our Award-Winning Popcorn features the best of both worlds, along with some pretzels, dried cranberries, and a drizzle of white chocolate. Whether you’re hosting a fancy Academy Awards bash or having a typical movie night at home, this popcorn recipe is a must-try!
What You’ll Need
- 8 cups popped popcorn
- 2 cups mini pretzels
- 1 cup candy-coated chocolate pieces (see Note)
- 1/2 cup mini nonpareil candies
- 3/4 cup dried cranberries
- 8 ounces white chocolate melting wafers, chips, or squares
What to Do
- In a large bowl, combine popcorn, pretzels, candy-coated chocolates, nonpareil candies, and dried cranberries; mix well.
- In a medium, microwaveable bowl, melt white chocolate for 30 seconds. Stir and repeat until chocolate is melted and smooth. (Do not overheat.) Pour chocolate over popcorn mixture and toss evenly until coated.
- Spread onto a large, rimmed baking sheet. Let cool completely, then break up into chunks. Store in an airtight container.
Notes
- We used M&M’S® in this recipe, but feel free to use any candy-coated chocolates pieces you like best!
- Don’t forget to check out our other popcorn recipes for Buttered Cheddar Popcorn and Butter Toffee Popcorn!
