What’s Happening Today – July 17, 2020
Today on DelmarvaLife –
COVID certainly put a standstill to the hustle and bustle of family life this spring. Schedules full of work, school, trips to the gym, extra-curricular activities were suddenly stopped and everyone found themselves at home. The feeling was new and usual. For couples all over, it has proven to be a test to the relationship. So, here we are months later…how’s it going? Today, we talk with Dr. Jean Philippe Laurenceau, Professor with the Department of Psychological and Brain Sciences at the University of Delaware, to discuss relationships during quarantine. How can we support each other? What if it’s just not working? We get all the answers.
Last fall, Brian Gottschalk, Senior Vice President and Head of the Delaware Operations with Provident State Bank in Lewes, came on the show to discuss the state of the economy. He spoke of the high points: record employment numbers and a booming local economy. Safe to say that COVID has definitely changed that. Today, Brian is back to discuss the current state of the economy and how the bank is working to keep the community going.
There’s something so beautiful about a butterfly. The delicacy of the wings as they flutter through the air, the unique colors that make up its’ features but, we rarely acknowledge the changes it has gone through to achieve such beauty. I think you’ll find that quote very familiar, spoken by the great Maya Angelou. And just like a person, who has been given a diagnosis of cancer, they face many struggles and emerge changed forever. Well, those parallels are foundation of an upcoming event, “Wings of Hope.” We talk with Nicki Pickles, Executive Director of Cancer Support Community Delaware, and Michelle Mallon, Special Events Coordinator, to learn about how they are honoring cancer patients and how we can get involved.
It’s Friday and you know what that means?? Pet Connect! We have some pets who can be a bit of a knucklehead and others who are just as cool as a cucumber. However, they all have one thing in common: they’re certainly ready to go to their fur-ever homes.
Have you ever stood at the edge of the sand, looked out and admired the ocean? The waves crashing on the shore, the blue water as far as the eye can see, there’s much to see above the surface, but what about below? The Surfrider Foundation, Ocean City Chapter, is doing just that and what have they captured? Masks and trash scattered across the ocean floor. Today, we talk with John Weber, the foundations Mid-Atlantic Regional Manager, to find out what types of pollution are littering our oceans and what impact it has on our wildlife – even the economy. If you would like to view the Beach Cleanup Database, click here.
We’ve spent most of today talking about the everyday beauties that occur. And it’s so simple to find something that can delight us. Well, we try to highlight those moments every week in our segment, “All That is Good.” Today is no different. We’ve had a lot of moments that have delighted us this week and we hope that you enjoy them as much as we do.
Inspired by “Kitchen Sink” ice cream dessert at Jaxon’s Ice Cream Parlor in Florida, the recipe for “Kitchen Sink Pie” is literally everything but the kitchen sink. It’s go an ice cream cone crust, mounds of ice cream, and all kinds of sundae toppings. So, get your favorite flavor of ice cream (or flavors) and get to digging in! Check out the recipe below:
What You’ll Need
- 1 (4-ounce) box sugar cones, finely crushed
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 1 quart vanilla ice cream
- 1 quart chocolate ice cream
- 1 quart mint chocolate chip ice cream
- 1 banana, peeled, cut in half and sliced lengthwise
- Hot fudge sauce for drizzling
- Caramel sauce for drizzling
- 1 cup whipped cream
- 1/4 cup chopped walnuts
- 6 maraschino cherries
- Ice cream sprinkles
What to Do
- In a large bowl combine sugar cone crumbs, sugar, and butter; mix well.
- Spread crumb mixture over the bottom and up the sides of a 9-inch deep dish pie plate, forming a crust. Place in freezer 15 minutes.
- Place 10 to 12 scoops of ice cream in pie crust, randomly placing on top of one another (see photo).
- Place banana slices on ice cream and drizzle with hot fudge and caramel sauce.
- Top with whipped cream, nuts, cherries and sprinkles. Serve immediately of freeze until ready to serve.