What’s Happening Today – June 2, 2016

Today on DelmarvaLife:

We preview the 40th annual “Delmar Day in the Park.” Conrad Morgan, with the Delmar Chamber of Commerce, joins us to tell us about everything that’s planned, including plenty of fun for the entire family, and of course, lots of food!

We learn about the “Do More 24 Delaware” campaign. It’s an opportunity for members of the community to give back to some of their favorite non-profit organizations.

Sean attends the dedication ceremony for the Forever Stamp that highlights Assateague Island National Seashore. The stamp is just one of 16 that celebrate the National Park Service‘s 100th anniversary. The United States Postal Service (USPS) encourages people to celebrate the stamp on social media, using the following hashtags:

#NPSStamps

#FindYourPark

#NPS100

What’s Appening?! WBOC’s Director of Digital Media, Ethan Holland, joins us to talk about some cool new apps that can make your life a lot easier! One of those apps is the new WBOC Headline app. You can get the day’s latest headlines and weather with just the click of a button. Ethan also tells us about the WBOC 102.5 FM “Tune In” app. It allows users to stream our radio station from anywhere in the world! He’ll also tell us about a star gazing app that can take you out of this world…literally! Ethan also talks about a fun, guessing game website. We’ll really put it to the test when one of our audience members takes a shot at stumping the site! The outcome may very well blow your mind!

Author Jacqueline Simmons Hedberg stops by to talk about her newest book, Hoopers Island’s Changing Face. Hear how the book allows its readers to take a step back in time and really see how life used to be on Hoopers Island. Jacqueline also tells us the proper way to pronounce “Hoopers.” It certainly took Lisa by surprise!

Chef Demetrisu Shockley, of Berlin, stops by the DelmarvaLife kitchen to make Shrimp and Grits Arancini. Here is the recipe:

Shrimp & Grits Arancini

Grits 2cups

Chicken stock 1cup

Red pepper 1/4 cup

Yellow pepper 1/4 cup

Cheddar cheese1/4 cup

Parmesan cheese 1/4 cup

Bread crumbs

Cream Sauce

Roasted red peppers 1 whole pepper

Vodka 1cup

Cream 2 cups reduce

The concept is shrimp & grits with andouille sausage cream.

1. Put the grits in warm chicken stock or water. Cook grits until slightly done.

2. While grits are cooking, prepare to get your vegetables chopped. In the process of finishing your veggies, you will also prepare for the cheese to be out in the grits while warm with the veggies.

3. When the grits cool down, prepare to form the grits into a ball. Roll them in a dredge flour while grease is getting hot.

Vodka cream sauce

Have pan hot with slight touch of oil.

Prepare the andouille to be sautéed at about 75%, then throw in shrimp. Cook about 50%, then throw in vodka. Reduce that then add red pepper and cream. Taste for flavor consistency then finish off with cheese.