Today on DelmarvaLife:
Back in January, Robert Messick stopped by Historic Studio D. He talked about his plan to hike the Appalachian Trail in an effort to raise money for the Talbot Interfaith Shelter. Robert started his journey on April 15 and has raised $16,000 in donations and pledges for the shelter. If you are interested in helping Robert with his goal of raising $35,000 for the Talbot Interfaith Shelter, go here. Just $27 can provide one night of shelter, three meals, and access to services for a man, woman or child in need in Talbot County.
Wyatt Shipe’s time on Earth was short, but many people are keeping his legacy alive. Wyatt’s mother, Jen Shipe and Tracy Lewis with Wyatt’s Warrior Foundation, join us on the couches today to share Wyatt’s story and talk about their upcoming walk honoring Wyatt. The Warriors Walk for Wyatt event is Saturday, May 14 at Winterplace Park from 10 am-1 pm. The event is free and there will be many vendors, lots of food, a bounce house, face painting and more. To learn more, go here.
Medical Director of the Emergency Department, Dr. Clark Willis with Peninsula Regional Medical Center, and Dr. Walt Gianelle, with Urgent Care at Your Doc’s In, talk to us about the differences between cold and allergy symptoms and remedies that could help. They also talk about the new partnership between PRMC and Your Doc’s In.
Mother’s Day is quickly approaching so you know we had to stop by Park Place Jewelers to see what’s trending this Mother’s Day season. 102.5 WBOC’s Corey Phoebus stops by Park Place to find the perfect gift for mom.
Chef Tracy Owes with The Big Easy on 60 in Ocean City is making a dish today that has a New Orleans taste. We’re making pan seared salmon and crab salsa.
Corn Tomato Crab Salsa:
- 2 oz Salsa
- 3 oz Jumbo Lump Crab Meat
- 1 oz finely diced tomatoes
- 1 oz fresh corn
Ingredients for Dish:
- 10 oz cut of Salmon Lightly Blackened and cooked to desired temperature
- ½ lb risotto
- 2 C Chicken stock
- ½ C corn
- 2 oz fresh parsley
- 1 T butter
- ¼ C heavy cream
- 1/2 oz jumbo lump crab meat
- Asparagus spears or green beans
Instructions:
- Add butter to sautee pan, add 4 oz risotto, let sautee for 30 seconds. Add Jumbo lump crab meat, heavy cream, cook for 20 seconds. Plate.
- Pan Sear aspagragus spears, place atop risotto
- Place Salmon on top. Add Corn, tomato and Crab Salsa
