Today on DelmarvaLife:
The Delmarva Whiskey Club will hold their third annual Whisky Winter Golf Outing and Scotch Dinner on Jan. 28 and 29. The event will begin Saturday night dinner with a scotch whiskey dinner. The sit-down pairing of fine food and high-end scotch will be held at the Cove Bar and Grille located at Bayside Golf Resort. The golf outing will feature a shotgun start at noon Sunday in a 4-some team scramble format. Proceeds from the events will go to Operation SEAs the Day. Operation SEAs the Day is a beach week event for our soldiers and veterans who are recovering from injuries sustained while serving our country, and their families. During this week, Bethany Beach hosts soldiers and their immediate families for a well-deserved week of rest and relaxation. To register for the Whisky Winter Golf Tournament, go here. To become a tournament sponsor or join the Whiskey Club, please contact Kevin Clover, President, at 215-815-1706 or at firstname.lastname@example.org.
Registration is open for Wicomico County Recreation‘s Junior Girls Softball, which offers six leagues for girls ages 4-18. The divisions are Li’l Miss T-Ball (age 6 and under), Ponytail (8 and under), Pre-Minor (10 and under), Minor (12 and under), Major I (14 and under) and Major II (18 and under). Seasons start April 22 and continue through June. The Li’l Miss T-Ball program is held at WinterPlace Park, while the other divisions are held at the Henry S. Parker Athletic Complex and other county fields. Registration is $30 per player for the Li’l Miss, Ponytail and Pre-Minor leagues and $35 per player for the Minor, Major I and Major II leagues. A $5 late fee is added beginning April 1 for the Li’l Miss league and beginning March 1for all other leagues. Team fees are $225 for the Ponytail, Pre-Minor and Minor leagues and $250 for the Major I and Major II leagues. Pitching clinics are coming up on Wednesday, Feb. 15, at the Wicomico Youth & Civic Center‘s Midway Room. Clinics are instructed by Salisbury University softball coach Margie Knight and members of her team. For ages 8-12, the session for beginners is from 6-6:45 p.m. and the session for intermediate pitchers is from 6:45-7:30 p.m. For ages 13-17, the session for beginner/intermediate pitchers is from 7:45-8:30 p.m. and the session for advanced pitchers is from 8:30-9:15 p.m. The cost is $15 per session. Registration for Junior Girls Softball and the pitching clinics is available at the Wicomico Youth & Civic Center Box Office (Monday–Friday, 9 a.m.-6 p.m.) and online at www.WicomicoRecandParks.org. Contact Brian Workman at 410-548-4900, ext. 105, or email email@example.com.
Tim Hill was diagnosed with ALS three years ago and instead of letting the disease defeat him, he’s been fighting hard, raising awareness, and even jumping out of planes. Tim joins us on the couches today to talk about ALS and what surprise he has in store for this year.
Our “Ask the Doc” segments are one of our favorites! Dr. Snyder with Peninsula Regional Medical Center joins us in the studio to answer viewers questions that you may not feel comfortable asking your own doctor. Today he answers questions about Himalayan salt lamps, carbs and sugar, tart cherry juice benefits, baby’s eyes changing color after birth, minimum amount of water you should drink a day, and ways to prevent kidney stones. If you have any questions you want Dr. Snyder to answer, send them to firstname.lastname@example.org. You will stay 100% anonymous.
Gardening Expert Ginny Rosenkranz joins us today to talk about house plants and how to keep them alive in your home.
Chef Gretchen Hanson is making mashed sweet potatoes with a praline topping and butternut squash curry soup.
Kevin and Jason’s Mashed Sweet potatoes with Walnut Praline
When sweet potatoes are cool remove skin. Some brown spots will remain but they are actually sugar caramelizing so leave them.
- 4-5 largish sweet potatoes cooked
- 4 TB coconut cream strained (take the liquid out of the coconut milk and reserve for future use, use only the solid fat)
- 4 TB Earth Balance vegan butter
- 1 tsp nutmeg
- ½ tsp cayenne
- ½ tsp Herbamare or sea salt flakes
- 1/3 cup organic agave
Mash everything together. Taste for flavor balance.
- 1 cup walnuts bits and pieces
- 1 TB earth balance
- ¼ tsp cayenne
- ¼ tsp nutmeg
- ¼ tsp sea salt flakes
- 2 TB organic light brown sugar
Sautee everything together in a saucepan until the walnuts are browning and spices are fragrant. Add the brown sugar and let it melt. Put praline on cookie sheet lined with wax paper and let cool. Serve on top of sweet potatoes and warm up in oven if you like. Vegan and gluten free.
Butternut Squash Curry Soup
- 1 large to 3 medium Butternut squash yielding about 4 cups of mashed squash (depending on size and thickness of soup)
- 4 cans Coconut milk
- 1 quart Vegetable stock
- 1 cup Apple juice
- 1 ½ tsp Nutmeg2 TB Yellow Curry paste or more (start with 1 TB and keep adding till you have the heat you want)
- 1 ½ tsp Herbamare or sea salt
- 1 tsp White pepper
- ½ tsp cayenne
- 1 TB Agave nectar to start plus more to taste
Bake, peel seed and mash squash. Add to all other ingredients and simmer on stove. Keep checking curry, agave and nutmeg levels for adjusting. Yields about 4-5 quarts soup vegan and gluten free