What’s Happening Today – Jan. 8, 2018
Today on DelmarvaLife:
Do you remember when we had Enzo Vincent on our show in November 2017? Enzo stopped by the DelmarvaLife studio with his mom, Danielle, and they told us he was collecting pajamas for kids. In 2016, he successfully collected 300 pairs of pajamas for kids in Delaware. This year, Enzo was hoping to collect 500 sets of pajamas. He sent Jimmy and Lisa a card that read:
Dear Mr. Hoppa and Mrs. Lisa,
Thank you for having me on your show. I collected over 700 pajamas for children. Next year, I will have to raise my goal.
Last week’s snow storm has created a critical situation for Delmarva’s blood supply. The local blood banks were closed last Thursday and Friday due to the snow, which meant donation appointments were cancelled. Did you know that 350 donations are need a day to support local hospitals? It’s time to step up and help out Delmarva! The Blood Bank of Delmarva stopped by WBOC so that employees could donate blood. We check in with Corey during the show today to talk about the need for blood and what you can do to help. There is an upcoming blood drive in Ocean City on January 17.
Ever heard of a smile design? It’s what the experts at Delmarva Dental Services do when you go in for cosmetic dentistry. There is a lot that goes into making sure you get the million-dollar smile you’ve always wanted. Lisa stopped by Delmarva Dental Services to talk to Dr. Joe Harmon about cosmetic dentistry.
With these cold temperatures, many of us are enjoying a nice, warm bowl of soup. We’re putting a twist to the classic favorite soup, butternut squash soup and it’s called matcha. Ever heard of it? It’s a super food and Chef Daniel Mears from The Rabbit Hole in Salisbury stops by the DelmarvaLife kitchen to show us how to incorporate the super food into our soup.
Check out the recipe:
- 1 Large Butternut Squash
- 2 Cups Vegetable Broth
- 1T Fresh Garlic
- 2 Stalks of Celery
- 1 T Curry Powder
- 1 Green Apple | Chopped & Seeded
- 1/4 C Plain Yogurt
- 1 t Matcha Powder
Peel and take seeds out of the squash. Roast squash in 350 degree oven for 30 minutes or until tender.
Sautée Celery until soft in medium sauce pan. Add Garlic and cook until fragrant. Add Veggie Broth and bring to a boil.
Add roasted squash and curry powder.
Allow to chill and blend in bar blender or blend in pan with immersion bender until smooth.
Mix matcha and Yogurt.
Top warm or cold soup with chopped apple and Yogurt to taste.