Today on DelmarvaLife:
The town of Milton, Del. will celebrate our nation’s 240th birthday with a whole day of fun. On Monday, July 4th, Milton Memorial Park will be filled with flags, parades, picnics, games and a patriotic pride. The town wants to bring mayberry back to Milton. Festivities include a dunk tank, a pie baking contest, train rides, sack races, and chess matches. There will also be a bike decorating contest and a bike parade. Contact Maryellen Kiernan at firstname.lastname@example.org or call 302-684-5005 for more information.
Christmas in June? Sean sits down with Ada and Toby Dearth, and Aulbri Layfield who are with Christmas for Seniors. The trio started this organization last year after visiting a local nursing home and seeing just how little some of the residents had or how few visitors some had. They wanted to do something about it so they came up with a plan and Christmas for Seniors, or C4S, was born. They collect gently used coats, sweaters, scarfs, gloves and toiletries for the residents and then around Christmas, they wrap the items and hand deliver them to local nursing homes. If you would like to make a donation, contact them through their Facebook.
Dr. Catherine Smoot, Board Certified Ophthalmologist with Chesapeake Eye Center talks about how Chesapeake Eye Center can help with double vision.
Chincoteague Volunteer Fire Company’s Annual Carnival is opening tomorrow night for its 91st year. The carnival dates are June 24, 25, July 1, 2, and 4th (Fireworks at 10:00 PM). July 8, 9, 15, 16, 22, 23, 24, 25, 26, 27 (Pony Swim, Time to be announced), 28 (Pony Auction at 8: AM), 29, 30.
Hari Cameron and his brother Orion Cameron, Owners of Grandpa Mac in Downtown Rehoboth Beach, Del. stop by the DelmarvaLife kitchen to make a couple of delicious recipes. – Pesto Pasta and Caesar Dressing.
1 cup basil leaves
2 T. Pine Nuts or nut of choice
2 cloves of peeled garlic
1/2 cup extra virgin olive oil
1/2 Parmesan cheese
Mince basil, nuts, and garlic in food processor. Slowly pour oil into bowl while blade is running. Add cheese and pulse to incorporate. Store in refrigerator or freezer until ready to enjoy! Toss with your favorite pasta!
1/3 cup vegan mozzarella
3-4 cloves garlic, peeled and crushed
3/4 cup silken tofu
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 shakes Tabasco
4 teaspoons champagne vinegar
1 teaspoon sugar
1 tablespoon Dijon mustard
Salt to taste
Blend the garlic, tofu, vegan mozzarella and oil using an hand immersion blender or until creamy.
Add the lemon juice, champagne vinegar, sugar, and mustard , and pulse until blended. Adjust the salt to taste. Put into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum of 30 minutes, optimally 1 to 1 1/2 hours.
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