Today on DelmarvaLife:
Members of the Elks say, they are here to serve! Whether it’s scholarships, financial support, or just spreading smiles, the Cape Henlopen Elks Lodge #2540 is one group that deserves the spotlight, and we’re going to give it to them! We’ll hear more about the programs in which the Elks participate, and hear how you can support their mission.
We’re showing the love to our furry friends, too, when we learn about Brandywine Valley SPCA‘s Bark on the Boards. The event takes place this weekend in Rehoboth Beach. It’s a fun way to get homeless dogs and cats on Delmarva into a loving home. One of those dogs is Irwin. We just know you’re going to fall in love with this sweet face.
You can help other homeless animals on Delmarva. There are plenty of them! We’ll show a few off in today’s Pet Connect, brought to you by Delmarva K9, in Pittsville.
It’s spooky. It’s scary. It’s full of suspense. Katie takes us inside the Cemetery House, in Laurel, for all of the haunts and horrors. Shout out to the volunteers (pictured above) who come together to play a huge role in making it happen!
The Salisbury Symphony Orchestra comes through with the classical tunes today, from the Mid South Audio Stage. We learn more about their concert this weekend, featuring viola soloist, Dr. Roman Kosarev.
It’s the 10th year for Spicer Bros.‘ Delmarva’s Neediest Roof Contest. You have until October 31st to nominate a deserving homeowner. You can do that, here.
Beef with Barley
Today’s meal from the Mr. Food Test Kitchen is Braised Beef with Barley. The recipe is below. Enjoy!
What You’ll Need
- 1 tablespoon vegetable oil
- 1 (3-pound) boneless beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 3/4 cups beef broth
- 1 teaspoon dried tarragon
- 1 bay leaf
- 1 cup quick-cooking pearl barley
- 1/2 pound mushrooms, cut in half
- 1 (9-ounce) package frozen peas, thawed
- 1/3 cup sour cream
What to Do
- In a soup pot over medium heat, heat oil until hot. Sprinkle roast with salt and pepper.
- Sear 4 to 6 minutes, browning on all sides. Remove roast to a platter.
- Add onion and garlic to pot. Sauté 5 to 7 minutes or until onion is lightly browned. Add broth, tarragon, and bay leaf, then return roast to pot and bring to a boil.
- Reduce heat to low, cover tightly, and simmer 1-1/2 hours. Stir in barley and mushrooms, cover, and cook 15 minutes or until barley is tender.
- Remove roast from pot and keep warm. Remove and discard bay leaf then add peas and sour cream to barley mixture, stirring constantly over low heat just until heated through. Carve roast and serve with barley mixture.
