Today on DelmarvaLife –
Ella Tryon of Ohio was taken to Rainbow Babies and Children Hospital in July of 2016 for serious medical concerns. The hospital did not have any crayons. That inspired her to do something about it. Ella Started an organization called “Help Me Color a Rainbow.” Julie Schmitt of Greenwood is here to help us tell the rest of the story and fill us in on how folks here on Delmarva can help little Ella’s cause.
A group is reaching out to make sure Christmas gifts get to children in need on the other side of the world. It’s called Operation Christmas Child. Delmarva’s area coordinator for Operation Christmas Child, Carole McKee is here to tell us more about it. Five Chick-fil-A locations will be providing shoeboxes, on Tuesday, October 30th, for customers to pick up between 11 a.m. and 7 p.m., take home to fill with small Christmas gifts for children around the world in difficult circumstances, and then return the filled OCC shoeboxes to that same Chick-fil-A the following Tuesday, November 6.
Chick-fil-A West Ocean City, MD, at 12901 Ocean Gateway, will be handing out shoeboxes on Tuesday, October 30, from 11am – 2pm, and 5 pm – 7 pm.
Chick-fil-A Salisbury, MD, at 2736 N. Salisbury Blvd.: 11am – 2 pm, and 5pm – 7pm.
Chick-fil-A Millsboro, DE, at 30141 Commerce Dr.: 11 am – 7 pm.
Chick-fil-A Rehoboth Beach, DE, 19531 Coastal Hwy.: 10 am – 7 pm.
Chick-fil-A Milford, DE, 698 N. Dupont Blvd.: 10 am – 7 pm.
Cori Meek is a Licensed Professional Counselor of Mental Health with the state of Delaware. He is here to tell us all about how you can get involved in Delaware Guidance Services.
This weekend is the First Annual Delaware Pumpkin Carve Festival put on by the Biggs Museum and Delaware State Fair. The event is Friday, October 26th from 5 p.m. – 9 p.m. And Saturday, October 27th from 3 p.m. -9 p.m. at the Delaware State Fairgrounds.
Chef Deborah Lee Walker is showing us how to make mussels!
Steamed Mussels in Aromatics Delmarva Life
4 pounds cultivated mussels
1 stick unsalted butter (1/2 cup)
3 tablespoons good quality extra-virgin olive oil
2 cups chicken stock
1 cup finely chopped shallots
5 large cloves garlic, minced
1 ½ cups good quality white wine (dry)
1/3 cup chopped flat-leaf parsley, plus a few sprigs for garnishing
1 tablespoon Herbs de Province
2 tablespoons fresh thyme leaves
2 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 Roma tomatoes, seeds and ends removed, finely cut into ¼ -inch cubes
(reserve ¼ of the cubed cut tomatoes for garnishing)
zest from 2 lemons
(reserve ¼ of the lemon zest for garnishing)
1. Soak mussels in 2 ½ to 3 quarts of cold water for 30 minutes. Drain the
mussels. Using a dull knife, remove the “beard” from each mussel. Give the
mussels a final, thorough rinsing. Discard any mussels whose shells are not
2. In a large non-aluminum stock pot, heat butter, olive oil, and chicken stock over
over medium heat. Add shallots and garlic and simmer gently for 7 minutes.
3. Add white wine, parsley, Herbs de Province, thyme, salt, and pepper. Bring to
a boil for 2 minutes.
4. Add the mussels, ¾ of the tomatoes, ¾ of the lemon zest, and stir well. Reduce
heat to medium, cover pot, and cook for 8 to 10 minutes, or until the mussels
have opened. Occasionally shake the pot with the lid on to make sure the broth
is distributed evenly.
5. Pour the mussels and sauce into a large serving bowl or individual portions.
6. Garnish with the remaining lemon zest, tomatoes, and parsley. Serve