Today on DelmarvaLife –
Today is National Talk Like a Pirate Day, which means it’s time to get all Captain Kidd on your family and friends!
There is a pirate name generator. Plug in your name and gender and it will give you a pirate name. Click here for the link to the generator!
Over the past couple of years, essential oils have become a popular topic of conversation. Kimberly Blaser and Ashley Stillman are team leaders with Young Living Essential Oils. They’re telling us how essential oils work and how someone can use them. Click here to learn more about Young Living Essential Oils.
Studies show support during a cancer battle can reduce a patient’s anxiety, as well as improve self-image, and ability to cope. Lisa Barnes and Jane Vickers are social workers with Peninsula Regional Medical Center‘s Richard A. Henson Cancer Institute. They’re here to discuss some of the support available for those who are battling cancer. For more information on the services provided by the Richard A. Henson Cancer Institute, click here.
United Needs & Abilities is a local non-profit organization that serves individuals who have developmental disabilities in all nine counties of Maryland’s eastern shore. Mike Dyer is the Executive Director of United Needs & Abilities in Salisbury and Ryan McClenahan is with the organization that’s sponsoring the group’s upcoming golf tournament. The tournament will be on Friday, September 28 from 12 pm to 8 pm at the Great Hope Golf Course. There will also be a crab feast! Location: 8380 Crisfield Highway, Westover, Maryland 21871.
Darrel Morris is the pastor at Lifeway Church of God Outreach in Bridgeville. He’s here to talk about “Essential Bags,” an outreach effort that has gone four years strong and started with the idea to help the homeless. He says people on Delmarva can support their efforts by coming out to their Community Day on Saturday, September 22, from 10 am to 2 pm. During the event, local businesses such as Texas Roadhouse, Walgreens, Rita’s, and McDonald’s and many others will provide their services. Visitors will also be able to receive free health screenings. The event will be located at Lifeway Church of God at 7046 Seashore Highway, Bridgeville, Delaware 19933.
Chef Mary Gaffney of “A Different Kitchen” in Milton is getting ready to take part in the Third Annual King Cole Cannery Celebrity Chef Cook-Off. Those who attend can expect cold appetizers, a small plate portion of each chef’s offering,
complimentary water/soda and a vote for The King Cole Cannery Celebrity Chef Cook-Off Winner. Tickets are $35 for members who pay before 4 pm on Friday, September 21. All tickets purchased at the door will be $45. Wine and beer will be available.
Today Chef Mary Gaffney is making Thai Coconut Corn Chowder with Shrimp.
Thai Coconut Corn Chowder with Shrimp
3 tbsp vegetable oil
1 tbsp chopped ginger
1 tbsp red curry paste
1 cup diced potatoes
3 cups corn
1 tsp salt
1/2 cup diced tomato
2 cups vegetable stock or water
1 13.5 oz can coconut milk
8 basil leaves thinly sliced
8 mint leaves thinly sliced
juice of 1/2 lime
chopped scallion and cilantro for garnish
3/4 lb raw shrimp
1/2 tsp salt
pinch black pepper
1 clove garlic minced
2 tbsp vegetable oil
In a saucepan heat the vegetable oil over medium heat. Add the ginger and curry
paste, stir and cook for 1 minute. Add the potatoes, corn and salt. Stir until the
vegetables are coated with the paste and cook for 2 minutes. Add the tomatoes, stock
or water and coconut milk. Turn the heat up to medium-high and bring to a simmer.
Cook at a gentle simmer for 12 minutes or until vegetables are tender.
While the chowder is cooking, prepare the shrimp. Season shrimp with salt, pepper and
garlic. Heat 2 tbsp oil in saute pan over medium high heat. Carefully add the shrimp and
cook for 2 – 3 minutes and then flip them over and cook for another 2 – 3 minutes or until
the shrimp curl and are no longer translucent and firm to the touch.
When the chowder is ready, take off the burner. Add the mint, basil and lime juice. Taste
to see if additional salt is needed. Stir in the cooked shrimp, garnish with the scallions
and cilantro and enjoy!
