What’s Happening Today – Jan. 25, 2018
Today on DelmarvaLife –
Connor Wisniewski uses spray paint to create works of art, and watching him work is part of the art. If you would like to see him to see him in action at 3rd Fridays in Salisbury check out the 3rd Friday website.
Dr. Timothy Pearson with Anne Arundel Dermatology is here to set us straight. He’s going to talk about some risk factors for melanoma that you may not know. Dr. Pearson is excited to keep Delmarva informed about skin cancer and he would like everyone to know there will be a skin cancer race in May in Kent Island. “Strides Against Skin Cancer,” will benefit The Skin Cancer Foundation’s education, prevention, and treatment efforts. Also, as of February 26th, you’ll find Anne Arundel Dermatology at a new location 9948 North Main Street Berlin, Maryland.
Bill Mich, Mike Lichniak are betting on the Super Bowl 52! Check out today’s show to see which side each of them picked and what the loser has to do! Bill Mich and WBOC sports director Matt Pencek will be in Minneapolis with extensive coverage on the Super Bowl. Starting Tuesday, right here on WBOC, look for daily reports on the players and the pageantry. You can also listen live on 102-5 WBOC each morning at 7:55 and we’ll have daily Facebook live reports.
We’re also in the Delmarvalife kitchen today, with the Banquet Chef at Irish Eyes in Lewes, Bob Cirelli. He’s making
Philadelphia Underdog Dip!
1 red bell pepper small dice
1 green bell peppers small dice
1 small onion, small dice
Sauté all the above in 2 tablespoons of canola oil until tender
Remove peppers and onion from pan
Add 1 tablespoon of canola oil to sauté pan
Add 2 pounds of Italian sausage (mild or hot) chopped
When sausage is browned, add 1 pound of shrimp, peeled,
deveined and chopped (21/25), and sauté for 2 minutes
Add the pre-cooked peppers and onions, and 32 ounces of
Philadelphia cream cheese, (preheat in microwave)
Lower heat in pan and stir in the cream cheese until creamy
Add 2 tablespoons of Creole or Cajun seasoning
Ready to serve.
Serve with sliced crusty sourdough bread or Ciabatta bread