What’s Happening Today – January 9, 2018
Today on DelmarvaLife –
When it comes to our kids and screen time, how much is too much? We’re looking forward to sitting down with Dr. Lauren McGovern, a pediatrician with Peninsula Regional Medical Center, to get some insight on this trending topic.
Have you always wanted to learn how to paint? Here’s your chance. The Rehoboth Art League is offering watercolor and acrylic painting classes this winter. “Acrylic Painting Basics” will be held Tuesday afternoon from 1 to 3 p-m starting January 15th.
“Watercolor Painting Basics” will be held Wednesday afternoons from 1 to 3 p-m starting January 16th. For more information including prices, and to register, call 302-227-8408. Or you can visit this website.
The Executive Director of the Deaf Independent Living Association, Mike Purkey and Employment Specialist, Mary Mahler, join us in the studio to give a preview of an upcoming production of Snow White. There will be performances on February 16th at 2 pm which will be interpreted for the deaf. The second performance is February 17 at 3pm, but that performance will not be interpreted. Singer Eva Rogers is also here to give us a preview performance!
Here’s a Link to sign up for the ASL Show
Here’s a Link to sign up for the non-ASL show
Author Jim Duffy and his wife, Photographer Jill Jasuta, have done a lot of exploring over the years. We’ll sit down with Jim to hear some of the “Secrets Of The Eastern Shore,” they’ve discovered.
We’re also in the Kirby and Holloway Kitchen with Tide and Thyme Food Blogger, Laura Davis. She’s putting together a Greek Salad with Feta Vinaigrette.
Greek Salad
2 cups romaine lettuce, washed and roughly chopped
2 cups mixed baby greens, rinsed
1 green bell pepper
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, peeled and sliced
1/2 cup Creamy Feta Vinaigrette (or your favorite Greek salad dressing)
1/2 cup pitted kalamata olives
1/2 cup feta cheese, crumbled
8 whole pepperocini peppers
Roast the pepper over an open flame on a gas grill, or roast it in the broiler until the skin is nice and blistered on the outside – about 4 minutes per side. Once charred, place in a small bowl and cover with plastic wrap for 10 minutes. This “steams” the pepper, and make the skin easier to peel off. Once cooled enough to touch, peel as much as the skin off as you can. Roughly chop the pepper into bite-sized pieces.
Combine the lettuces, roasted pepper, onion, tomatoes, cucumber, and salad dressing in a large bowl. Toss to combine.
Sprinkle kalamata olives and crumbled feta cheese on top of the salad before serving. Garnish with pepperoncini peppers.
