Today on DelmarvaLife –
Labor Day is always a day where we all relax, barbecue, maybe go to the beach… but that wasn’t such a good idea on one particular Labor Day in the past. Our friend Jim Duffy, author of “Secrets of the Eastern Shore” is here with the story of a wild Labor Day weekend in the sixties.
When’s the last time you saw a ship like this sailing the seas? Our guess is — never…or maybe in movies. The NAO Santa Maria is one of the most famous tall ships – as it was led by Christopher Colombus and arrived in America in 1492. The replica was constructed a few years ago and right now you can find it in Ocean City!
You can’t look away from the beauty of a Chesapeake Skipjack gliding across the water. It’s history and elegance combined to create a spectacular show. But, don’t be fooled by their beauty. These timeless beasts are the workhorses of the water. This weekend, you can see them in action at the 62nd Annual Skipjack Race and Festival.
Picture your crawl space. Not a very pretty sight? The team at Dry-Tek wants to make sure the mold and spiders crawling around down there don’t crawl into your home.
You need to keep the top side of the concrete clean, too. The team at Stanley Steemer has you covered on that end.
Imagine packing a lunch and a blanket and spending a cool summer evening listening to Americana, Blues, Country, and Gospel. You can this Saturday evening at Trap Pond State Park. We’re on the Mid South Audio Stage with the band that will be providing those tunes, “The Reminders.”
From the Mr. Food Test Kitchen:
Wanna know the great thing about spaghetti squash recipes? Most of the time they cook up with the same tasty flavors as our favorite pasta, but without the heavy carbs and gluten. In fact, our Garlicky Spaghetti Squash Skillet makes a perfect side dish, in place of potatoes or rice, but it’s also yummy and filling all on it’s own!
What You’ll Need
- 1 medium spaghetti squash
- 1/2 stick (4 tablespoons) butter
- 1 teaspoon chopped fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sliced fresh basil
What to Do
- Fill a soup pot with one inch of water and place whole squash in water. Bring to a boil over high heat, cover, and cook 20 to 30 minutes or until tender when pierced with a knife. Remove squash to a cutting board and allow to cool slightly.
- Cut squash in half lengthwise then use a spoon to remove and discard seeds. Scrape inside of squash with a fork, shredding into spaghetti-like strands.
- Place shredded squash in a large skillet and heat over high heat 2 to 4 minutes to absorb any excess water. Add remaining ingredients except basil and cook over medium heat 5 to 7 minutes or until heated through. Stir in basil and serve.
