What’s Happening Today – August 13, 2019
Chef Jim Glenn with Jimmy & Katie
Today on DelmarvaLife –
If you enjoy stand-up paddle boarding, or getting into a kayak or canoe, you’ll want to check out Paddle Coastal Delaware. It’s a new map and companion website that spans from Milton to Fenwick. It provides more information on seven zones with 16 trails, and covers 75-80 miles.
So many people are living with a chronic lung disease, it just makes sense to create a group aimed at supporting them. We learn about Peninsula Regional Medical Center‘s “Better Breathers Club.” Find out how this FREE program might be able to help you or someone you love.
You’re at home relaxing after an afternoon of cleaning the house. The door whips open and the kids or the dog come flying through – their tracks making a mess all over the floor. If you’ve given up hope that you’ll ever have squeaky-clean carpet again, don’t. 102.5 WBOC‘s Corey Phoebus spends some time with our friends at Stanley Steemer to explain.
Some serious sweetness stops by to help us preview the Wicomico County Fair. Molly the goat, along with Fair Chair Zach Evans and Executive Director of the Perdue Foundation, Kim Nechay, stop by Historic Studio D. We’ll hear what’s new this year, and touch on some classic fair favorites.
The SBY Sk8 Fest is an event designed to bring together the Delmarva community. We head outside with some of skateboarding’s best to get a preview of this family-friendly event.
We’re making a dish packed with Eastern Shore Flavor – Cioppino. Chef Jim Glenn, with Poseidon’s Pub at the Ocean Downs Casino in Berlin, stops by with the tasty recipe. It’s posted below. Enjoy!
Eastern Shore Cioppino
White Onion, diced 2 Ea
Fennel, diced 2 Bulb
Leek, Sliced small 1 Bunch
Celery, diced 4 Stalks
White Wine 2 Cups
Seafood Stock 2 Gal
Saffron 2 Tsp
Tarragon, fresh 2 Tbs
Thyme 1 Tsp
Diced Tomato 2 Can
Salt & Black pepper 1 tsp
Preparation Method
In large pot, sauté onion, leeks, fennel and celery until soft. Do Not Brown. Add wine and reduce until half the volume. Add saffron and seafood stock bring to a boil and simmer for 5 minutes. Add tomatoes, thyme and black pepper. Bring to a boil and simmer 15 min. Add tarragon and adjust seasoning to taste.
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