What’s Happening Today – January 29, 2019
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Today on DelmarvaLife –
We’re sitting down with Bud Scott today. He’s a Salisbury man who found pictures in his dad’s attic, and wrote the book “Dead People From The Attic.” We’ll get some insight on the story behind the name!
The President Of Junior Achievement of the Eastern Shore, Jayme Hayes and Development Manager, Lisa Thorntons join us in the studio today to tell us about JA Inspire, which offers students the opportunity to learn about careers from caring mentors in time to plan their high school coursework. For businesses, this is a chance to build your future workforce through experiential and hands-on learning.
JA Inspire Event
When: March 12, 2019
Where: Wicomico Civic Center, Salisbury, MD
Time: 8:00am – 2:00pm
We sit down with Author Lisa Hilliard, of Whaleyville who has written about how she has been on a journey that would break even the strongest of souls. We’ll learn about her book titled “My Heart’s Message: Forgiving The Unforgivable So You Can Live The Unbelievable.”
At only eight years old, Layla Gainer has already given back so much to people on Delmarva. Hear why she also wants you to leave a little sparkle wherever you go with her Project “Sparkle On.”
Then we visit the Kirby and Holloway Kitchen, where Chef Denise Clemons is putting together two tasty appetizers for the big game, crab canapés, and ham & cheese pesto roll-ups!
Crabmeat Canapés
1 C mayonnaise
1 C grated Parmesan cheese
1 C fresh crabmeat
1 loaf cocktail bread
chives, for garnish
Preheat broiler. Line a rimmed baking sheet with aluminum foil; set aside. In a mixing bowl, whisk together mayonnaise and Parmesan until combined. Gently fold in crab meat. Mound a generous tablespoon of crab mixture onto slices of cocktail bread. Arrange slices in a single layer on prepared baking pan. Place under broiler until hot and bubbly, about 3 to 5 minutes. Sprinkle with chives.
Ham & Cheese Pesto Roll-ups
4 sun-dried-tomato soft tortilla shells
1/2 C pesto
1/4 C whipped cream cheese
1/2 lb thin-sliced ham
4 oz grated cheddar cheese
In a small bowl, combine pesto and cream cheese, blending until smooth. Place one tortilla shall on a piece of waxed paper. Spread with pesto mixture to completely coat the tortilla with an even layer. Top with a single layer of ham and follow with a layer of cheese. Roll tightly into a cylinder. If not serving immediately, wrap in plastic wrap and store in the refrigerator. When ready to serve, remove plastic wrap and cut into one-inch pinwheels. Arrange on a platter with miniature pickles and pitted olives.
