Today on DelmarvaLife –
In times of distress, nurses can be a source of strength and comfort for a patient and their family. We rely on nurses, especially during these trying times. We’re celebrating National Nurses Week by talking to Ray Fulkrod, Chief Nursing Officer at Nanticoke Memorial and Sarah Arnett, Chief Nursing Officer at PRMC, they’re sharing why becoming a nurse was so important to them and how the community can continue to support nurses on Delmarva.
Teachers continue to go above and beyond during these difficult times, ensuring that their students are still receiving the best education possible. It’s Teacher Appreciation Week and what better way to celebrate than talking with some of those teachers? We talk with four Wicomico County Teachers and Wicomico County Schools Superintendent, Donna Hanlin, to discuss how they’ve handled the challenge of distant learning.
While, the talk of the town may be COVID-19, we can’t forget some of the other diseases that affect Delmarva, diseases like HIV/AIDS. Gregory North and Katherine Harrison Kuntz of the Dorchester Health Department talk with us about the THCD Prep Campaign and how we can help those on Delmarva living with this disease.
All over Delmarva, we’ve seen multiple organizations show their appreciation for healthcare workers by making critical emergency protective gear. Today, we talk with Melissa Cooper, member of the Seaford Lioness Club, to explain how they’re continuing this effort by delivering another form of protection to healthcare workers — scrub caps.
Yesterday, Chef Joe White of the Shrimp Boat showed us a delicious seafood dinner of Rockfish and Shrimp. Today, we’re continuing the seafood adventure with Chef Jesus Valentino Giordany of Benvenuto. He’s in the kitchen making Stuffed Lobster Scampi!
There’s a new twist on hot dogs. They’re called Hogs N Dogs. Bacon-wrapped dogs served with a dip made of a special blend of cherries, honey, and mustard — they’re guaranteed to be the hit appetizer for any party! Check out the recipe below.
What You’ll Need
- 1 cup yellow mustard
- 1/2 cup maraschino cherries
- 2 tablespoons honey
- 1 tablespoon cherry juice
- 12 slices bacon, cut in half (24 pieces)
- 8 hot dogs, cut into thirds (24 pieces)
- 2 tablespoons brown sugar
What to Do
- Preheat oven to 400 degrees F. In a blender or food processor, combine mustard, cherries, honey, and cherry juice; process until smooth. Set aside.
- Meanwhile, wrap bacon around hot dog pieces and place seam side down on baking sheet. Sprinkle evenly with brown sugar.
- Bake 15 to 18 minutes or until bacon is crisp. Serve with cherry mustard dipping sauce.
