Today on DelmarvaLife –
Today, we remember the Ash Wednesday Storm of 1962.
The Milton Theatre is holding A Blue Hawaii – Storm of ’62 Party. It was this week, 57 years ago when the Ash Wednesday storm battered Delmarva. The town of Milton was flooded, including the Milton Theatre. At the time, Elvis’ Blue Hawaii was playing at the theatre. The theatre is putting a positive spin to commemorate this occasion by bringing back Blue Hawaii! Hawaiian Dress Up, picture booth, and Elvis Dance Pre-Party is part of the fun.
Salisbury Middle School sixth-grader, Austin Loar recently won the 2019 Maryland Eastern Shore Regional Spelling Bee that was sponsored last weekend by UMES. Austin, along with his teacher, Tara Elliott talk about the spelling bee and his spot in the Scripps National Spelling Bee in Washington, DC this spring.
The Community Players of Salisbury is preparing to present, “Love, Loss and What I Wore” in honor of International Women’s Month. Director of the play, Robin Finley talks about the show that was written by Nora and Delia Ephron. We also get a preview of the show by four cast members on the Mid South Audio Stage.
We get out the blindfolds, magic markers, and the easels for another edition of “Picture This.” 102.5 WBOC’s Corey Phoebus chooses two audience members to compete in a game of blind artistry.
Chef Demetrisu Shockley is in the Kirby and Holloway Kitchen making seared lamb and vegetables.
Lamb dish1.Even sprinkle of salt and pepper to season lamb on both sides.2. Place 1tbsp of oil to coat the bottom of the pan.3. Make sure the pan is hot but not smokey.4.1 to about 1 1/2 minute dear each side5. When lamb is cook to proper temp pull out place to the side to begin creating pan sauce with butter,garlic,herb,lemon juice which will produce flavor from fond on the bottom of the pan.
Pan sauce1.1tbsp butter2.1 half lemon squeeze3.1 clove garlic sliced4. Fresh Fine herbs
Brussels sprouts1. Oil bottom of pan2. Added Brussels lightly season with salt pepper til the are charred the add agave and butter to gloss coat the Brussels.
Cauliflower pudding1. Place cauliflower in pot add heavy cream to cover until soften.2.Take cauliflower out put in blender until cauliflower is puréed the add a little of the cooking liquid until come to a consistent texture.
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