Today on DelmarvaLife:
We sit down with Petty Officer First Class Gigi Mulrooney and her five-year-old daughter, Kylie. This military mom surprised Kylie at Lord Baltimore Elementary School in Ocean View, after being deployed for a a year. We’ll hear what it was like seeing her daughter after so long, and what the two plan on doing now. Here’s a hint – they have lots of fun on the lineup!
How would you describe your financial comfort level? Do you cringe at just the thought of where you are today? We’ll learn how can live the “good life,” both before and after retirement. Author Eddie Ghabour provides some insight on savings, and how to overcome the thought process of “I’ll worry about that when I get there.” It’s information you can also find in Eddie’s new book, The Common Sense Bull: The Keys to the Good Life Before and During Retirement.
If you’ve ever spent time in the hospital, being told you are being discharged is exciting, but it can also be a bit scary. You are, literally, going from having around-the-clock care, to not having that magical button to press whenever you need help. You are not alone. We’re learning how health care providers from Peninsula Regional Medical Center and Peninsula Home Care at Nanticoke work together to make it more of a seamless process.
We are almost a quarter of the way through 2019. If you made a New Year’s resolution to get in shape or commit to a healthier lifestyle, and you haven’t quite stuck to it, it’s not too late to get back on it. Perhaps you need a fitness goal. We learn about one option today – the Dog DayZ 5k, put on by Laurel Elementary School. The event takes place at 5:30 p.m. on Friday, May 10 at Laurel High School on S. Central Avenue.
We are in the Kirby & Holloway Kitchen with Chef Bill Clifton from The Counting House in Georgetown. He recently recorded an episode on The Food Network series “Beat Bobby Flay.” That episode airs on May 2. Chef Clinton discusses that experience, and shows us how to make Ham Meatballs and Southern Fry Bread. The recipes are below.
Southern Fry Bread
● 4 cups flour
● 1 teaspoons salt
● 1 ½ tablespoons baking powder
● 1 ½ or more cups hot water
● 3 tablespoons vegetable oil
1. In a large mixing bowl, stir together the flour, salt, and baking powder. Gradually add in the
water, mixing with a spoon or your hands until combined. It will be sticky.
2. Cover and let rest 2 hours. This is not a risen dough so the dough will not rise, but it does
need to rest.
3. Drizzle olive oil over the dough. Pull off golf ball sized pieces of dough and stretch or roll out
until very thin, without ripping it. The thinner the better.
4. Pour enough vegetable oil into a pot to cover it with 2 inches of oil. Heat to 350 degrees F.
5. Working one at a time, fry the dough in the hot oil until golden brown, flipping halfway through.
Transfer to a paper towel lined plate to drain.
Fried bread can be kept warm in the oven until there is enough to serve.
- 2lb Ground Pork
- 3lb Ground Ham
- 1 1/3c Ground Oats
- 2 Large Shallots
- 4 Eggs
- 3/4c Milk
- 1/2T Ground Mustard
- 1c Cider Vinegar
- 4c Brown Sugar
- 1T Ground Mustard
- 1c Maple Syrup
- 1/2tsp Nutmeg
- 1tsp Cinnamon
- 1/2tsp Ground Clove
- 1/2tsp Ground Ginger
Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.