Today on DelmarvaLife –
We check in with Steve Leonard, President and CEO of Peninsula Regional Medical Center to get an update on COVID-19 testing and get an early “inside look” at the fully functional 43-bed COVID-19 Intensive Care Unit at PRMC.
We already know personal protection equipment is in high demand, espeically masks. Healthcare workers, such as doctors and nurses, change them multiple times a day to protect themselves and others from COVID-19. But, there’s another problem that comes with wearing masks through long shifts, they can cause painful chafing behind the ears. That’s where homemade headbands come in. We talk with Salisbury’s Marissa Hoffman about her mission to make the headbands and protect those working the front lines.
This Easter won’t be the same for Tall Pines Harbor Campground, but staff members are doing what they can to keep spirits up. We check in with owners Ray and Sherri Barker.
How does a loaf of homemade bread sound for Easter Sunday? We virtually visit the kitchen of chef Steve Konopelski of Turnbridge Talbot Bakery and Cafe – he taught us quick and easy recipes for three different kinds of bread.
Irish Soda Bread Makes 1 loaf
390 grams All purpose flour
1 tsp salt
1 tsp baking soda
1 ½ tsp cream of tartar
50 grams granulated sugar
25 grams melted butter
280 mL buttermilk
Blend all dry ingredients together in a bowl. Whisk in the melted butter, just until combined.
Add buttermilk and fold in, just until the dry ingredients are moistened and the dough looks shaggy. Dump dough out onto a floured work surface and pat together into a ball. Cut a deep X into the ball of dough with a sharp knife. Place on a parchment lined baking sheet and bake in the center rack of a preheated 350°F oven until the bread is golden brown with a crisp crust and an internal temperature of 200°F. Allow bread to cool before slicing.
For traditional Irish Soda bread, add 125 grams of raisins and 1 Tbsp of caraway seeds to the dry ingredients before the butter and buttermilk.
