Today on DelmarvaLife –
You’re invited to a Christmas Village in Lewes. The Edwards family sets up a beautiful Christmas scene in their pole barn every year. It’s been described as a “winter wonderland.” You can walk through for free, but they are collecting donations for “Jusst Sooup Ministries.”
Wicomico Middle School teacher Jeff Lynd recently donated a kidney to a fellow Pittsburgh Penguins fan. Jeff said he was watching a hockey game when he saw a sign asking for a donation made by Kelly Sowatsky of Lancaster, PA. The two ended up meeting through Facebook.
The Brandywine Valley SPCA is holding its annual Mega Adoption Event next weekend. More than a thousand wonderful furry companions will be looking for their forever home – big dogs, small dogs, senior pets, puppies, and kittens. All animals will be spayed/neutered, micro-chipped and up to date on vaccinations. The adoption fee is just $25 during the event.
The holiday season is upon us! Lakeside Greenhouses in Laurel are full to bursting with Poinsettias in all colors and sizes. DelmarvaLife’s Sydney Whitfield stops buy to learn more about this tropical Christmas plan and how you can deck your halls with beautiful fresh cut and handmade wreaths.
The Capital Ringers help us celebrate the season with two songs. You can catch the group’s performances during its 2018 holiday tour.
Sunday, November 18, 4:00 p.m.
Reformation Lutheran Church, Milford, DE
(Click Here for Advance Ticket Sales)
Saturday, November 24, 4:00 p.m.
(Click Here for Advance Ticket Sales)
Saturday, December 1, 7:30 p.m.
Salisbury University, Salisbury, MD
with the Salisbury University Chorale
(Click Here for Advance Ticket Sales)
Sunday, December 2, 4:00 p.m.
Saturday, December 8, 3:00 p.m.
Saturday, December 8, 7:00 p.m.
Sunday, December 9, 4:00 p.m.
Presbyterian Church of Dover, Dover, DE
(Click Here for Advance Ticket Sales)
Saturday, December 15, 2:00 p.m.
(Click Here for Advance Ticket Sales)
Chef Arif Kutlusoy of Delmar Diner prepares Pasta Primavera and Shrimp and Scallops Pomodoro in the Kirby and Holloway Kitchen.
PASTA PRIMAVERA
2oz Olive Oil
1oz Garlic (sliced or chopped)
½ cup Yellow Squash (strips)
½ cup Carrots (strips)
½ cup Zuccini (strips)
½ cup Red Bell Peppers (strips)
Saute’ for two minutes
Add
½ cup Tomato (diced)
2 oz Spinach
2 leaf Basil
2 pinch Parsley
½ cup Chicken Stock
Saute’ for two more minutes
Add your choice of pasta
Mix well
Top off with red pepper fakes and parmesan cheese to your taste.\
SHRIMP & SCALLOPS POMODORO
In saute’ pan over medium heat
6 pc. Shrimp
6 pc. Scallops
1oz Garlic (chopped)
2oz Olive Oil
2oz Red Onion
Saute’ for two minutes
Add
½ cup Chopped whole peeled tomatoes
1 tea spoon Fresh Basil
Pinch of salt
Pinch of sugar
2oz Chicken stock
1oz Butter
Saute’for two minutes
To cook pasta
1 lbs. of pasta of your choice
Bring in large pot of salted water to a boil add the pasta and cook as label directs.
We’re also giving away four prizes today in our DelmarvaLife Holiday Guide Giveaway! Be sure to tune at 5 pm to hear if you’re a winner. Enter the Holiday Guide Giveaway daily for additional chances to win here.
