Today on DelmarvaLife –

With the push to use more organic products, one Mardela woman is turning to her kids for help. We’re talking about goat milk – and the advantages it has over many chemicals. Click here to learn more about Tamara’s Dairy Does Delectables.

Imagine if you were homeless. That’s real life for many people on Delmarva. That’s where Code Purple comes into play. Nikki Gonzalez, The Executive Director of Code Purple Sussex, is here to teach us how it’s saving lives on Delmarva, and how you can help make a difference in the lives of those who need it the most.

Don’t you just love Delmarva’s beautiful beaches under the summer sun? Founder Bob Banach is here to tell us more about Clean Beach OC, a group that works hard to ensure those beaches stay clean for all of us to enjoy.

Join in the celebration of the Rev. Dr. Martin Luther King Jr. at the Wicomico Youth & Civic Center during two events on Monday, Jan. 21! The morning will start with the 33rd Annual Youth Activity presented by the Salisbury High School Association. End the evening with the Tri-County MLK Coalition at the 34th Annual Rev. Dr. Martin Luther King Jr. Birthday Celebration and Commemoration Banquet. Click Here for more information!

We sit down with Terri Brown, who is the Chair of this year’s “Dancing with the Delaware Stars” Event: Celebrating Ten Years. It’s a benefit to support Mom’s House of Dover and Dover Boys & Girls Club. For more information on the event, click here!

We know you’ll enjoy what’s cooking today in the Kirby and Holloway Kitchen. Chef Tracy Owes, the Food and Beverage Director for Sanibel’s at Sunset Island in Ocean City is here putting together his Garlic Parmesan Cream Lobster and Shrimp Pasta.

8oz of your favorite precooked pasta.

We will be using linguine.

1tsp fresh crushed garlic.

3 oz of unsweetened butter.

Salt and pepper to taste.

4 oz heavy cream.

4 oz parmesan cheese.

4 lg shrimp.

3 oz of lobster meat pre-picked.

A pinch or 2 of dry oregano.

6 halves of cherry tomatoes.

Baby spinach (9 to 10) leaves.

Parsely as a garnish.