What’s Happening Today – August 26, 2020
Today on DelmarvaLife –
We tend to focus on what day it is, right? Today – “Hump Day” – when we go over that midweek hump and inch closer to the weekend. “Throwback Thursday”, “Taco Tuesday” or “Flashback Friday.” But with COVID, does it seem like all of the days…just blur together? Just as we talked about “pandemiquette”, there’s a new name going around too. Something to explain all those blended days – “Blurs-day.” We talk with Dr. Philip Gable, Associate Professor of Psychological and Brain Sciences at the University of Delaware, about the impact of time during COVID-19.
Sometimes, pairings are obvious – peanut butter and jelly, salt and pepper, Lisa Bryant and Jimmy Hoppa. But, sometimes, they’re not so obvious. However, the connection is there and it sure runs deep. Too many times, people who are battling addiction, also suffer from a mental illness. In this weeks, “Wellness Wednesday”, Katie sits down with Mike Trader of the Worcester County Health Department to learn more about the mental health services the health department offers.
One could say the ocean has certain healing powers – it has a way of calming anything and everything that rattles us – including the devastation that comes from great loss. That’s the idea behind a memorial gathering taking place this weekend. Today, we talk with Alane Capen, President of Coastal Hospice about its’ annual Dorchester County Memorial Gathering.
Water, bay grass, turtles, waterfowl, mussels, oysters – all part of a fragile ecosystem that makes up Delmarva. Protecting these ecosystems is an effort we all need to be a part of. We talk with Experimental Folk Artists, Laney Sullivan and Jameson Price from the band, “Holy River”, about how they’re using their music to bring awareness to our waters.
We meet a fourth-grader at Delmarva Christian, who lets his spark for life shine. We talk with Luke Riley, about his love for dancing. He also performs for us.
Instead of traditional beef for your next BBQ, how about chicken instead? Carolina Shredded Chicken has all the makings of a perfect BBQ – juicy chicken, tangy barbecue sauce, homemade coleslaw, a crusty roll – just minus the beef! You certainly don’t have to go to the south to get this delicious taste. Smothered in barbecue, this recipe is one that you can’t have just once. Check it out below:
What You’ll Need
- 1 pound boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 cup barbecue sauce
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 (16-ounce) package coleslaw mix
- 2 tablespoons vegetable oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 kaiser or potato rolls, cut in half and toasted
What to Do
- In a large skillet over medium-high heat, cook chicken and onion 12 to 15 minutes, or until onion begins to brown. Stir in barbecue sauce, water, and brown sugar, cover, and cook 8 to 10 minutes, or until no pink remains in the chicken.
- Remove chicken to a cutting board. Using 2 forks, shred chicken by pulling it apart. Return chicken to skillet and stir until evenly coated with sauce. Over medium heat, cook 2 to 3 minutes, or until heated through.
- Meanwhile, in a medium bowl, combine coleslaw, oil, vinegar, granulated sugar, salt, and pepper; mix well.
- Divide chicken mixture evenly over rolls, top with coleslaw, and serve.
Wanna give this a rich, smoky flavor? Cook it or reheat it in a cast iron skillet on the grill. It’s perfect for summer entertaining!