Today on DelmarvaLife –
Do you remember the feeling you got after you voted for the first time? We cast our ballot and proudly wore the “I voted” sticker at work or school. It’s hard to believe that, voting was once a right only afforded to men. It wasn’t until 1920 that the 19th amendment was ratified and women were allowed to have their say. That’s certainly something to celebrate. And, the celebration will start tomorrow in Dover. We talk with Rita Hollada, President of the Delaware State Federation of Women’s Clubs, about the Suffragette March.
We’ve gotten to know Kyle Hutchins and Kevin Miller, both car salesman at Gateway Subaru, over these past few months. We’ve learned that when it comes to buying a car, remembering there’s a whole lot more to the person selling it, is extremely important. We’re learning more about the gang at Gateway Subaru as Katie introduces us to Shawn Edler.
Providing books to children: Dolly Parton’s Imagination Library has been serving kids all over the country. We’re lucky enough to have one of the branches here in Salisbury with the United Way of the Eastern Shore. They’ve been able to serve over 9,000 kids and today, they’re celebrating their most recent graduate. Katie talks with Pam Gregory to learn all about the 5,000th graduate.
There’s a unique way to explore Sussex County history – virtual videos posted on the Seaford Historical Society’s website. For example, you can learn about Wright Robinson, Former Owner and Editor of the town’s newspaper, “The Leader.” Today, we talk with his daughter, Sue Bramhall, about his role in Seaford’s history.
Days like today call for refreshing recipes. And if you haven’t tried Watermelon Pizza, now is the perfect time to do so. Katie learns all about watermelon from the queen herself. To sign up for the annual WaterMel Run Walk 5K, click here.
Serving it up in the morning for breakfast or eat it up for dinner, this recipe is versatile and delicious. Classic Potato Frittata is simple and can be served in a variety of ways, to please everyone. Check out the recipe below:
What You’ll Need
- 1/4 cup vegetable oil
- 1 1/2 pounds refrigerated or frozen shredded potatoes, thawed if frozen
- 1 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 eggs, beaten
What to Do
- In a 10-inch skillet over medium-high heat, heat oil until hot. Add potatoes, onion, salt, and pepper and cook 10 to 15 minutes or until golden brown, stirring occasionally.
- Pour eggs over potatoes, cover, and cook 10 to 12 more minutes, or until eggs are set. Cut into wedges and serve.
