What’s Happening Today – February 4, 2019
Today on DelmarvaLife:
A local police department has a new officer and he’s like no other on the shore. When it comes to tracking down guns or people, he’s your guy – or your dog. K9 Dock and his handler, Detective Jessica Collins, stops by to tell us all about Dock and the bond they share.
Many of us talk about how thankful we are around Thanksgiving Day, but gratitude should not be reserved for certain occasions, or even momentous ones. People who regularly practice gratitude by taking time to notice and reflect upon the things they are thankful for experience more positive emotions, feel more alive, sleep better, and even have a strong immune system. Mary Angela Baker, the director of the Center for Extended and Lifelong Learning at Salisbury University, and she joins us in the studio to talk about how gratitude is key to a successful life.
Author B.B. Shamp talks about how zen can be found on Delmarva. The beauty of this place we all call home is intertwined within her writing. She joins us in Historic Studio D to talk about her book, “Third Haven: A Novel of Deceit.”
Two local groups are offering scholarships to local high school seniors who have a passion for running. The Eastern Shore Running Club and the Community Foundation of the Eastern Shore have established a $500 scholarship to help local students pursue higher education and promote running as a sport. The scholarship deadline is March 8. Find the scholarship information and apply here.
Capt. Babe Wilson also has another list of wanted individuals in today’s Most Wanted Monday. If you see someone you know, and you want to be considered for a monetary award, call Crime Solvers. 410-548-1776.
102.5 WBOC’s Corey Phoebus is in the Kirby and Holloway Kitchen making no-bake peanut butter oat bars. And they’re pretty versatile. They can be vegan, or not. He found the recipe on the website “Serving Realness.” You can try it out for yourself below!
No-Bake Peanut Butter Oat Bars
- 1 cup smooth peanut butter (unsalted)
- 1/4 cup maple syrup
- 1 cup rolled oats (gluten-free if needed)
- 1/4 cup vegan chocolate chips
- Start by whisking the peanut butter and the maple syrup together in a saucepan over medium heat
- Once fragrant and thickened (less than 5 minutes), remove from heat and pour over the rolled oats
- Mix until nice and uniform
- Spread into a lined baking dish (I used 8×6) and press down firmly
- Finish by sprinkling on the chocolate chips, and press them lightly into the bars
- Chill in the fridge/freezer for 30 minutes to set
- Remove from dish, cut, and serve!
Valentine’s Day is next week! Have you submitted your DelmarvaLife Occasion for your honey? Submit your occasion here.