Today on DelmarvaLife –
COVID has thrown a wrench in a lot of our plans, but at the same time, has forced us to come up with creative solutions to adapt. In Ocean Pines, golf balls were replaced with pickle balls in support of programs made possible by the Mary Mac Foundation. We talk with Tim McMullen of Ocean Pines, to learn about the Mary Mac Foundation and their upcoming event.
Photo courtesy of City of Crisfield
COVID concerns have forced many people to rethink their Fourth of July celebrations. But in Crisfield, the patriotic party will still happen. We talk with President of the Crisfield Chamber of Commerce, Buddy Ward, to find out where the party starts and how the city is working to ensure that this is a safe event.
This time of the year approaches and there’s always someone who wants to put on their own fireworks show, in their own backyard. You can probably imagine that this is a pretty dangerous task. We talk with Senior Instructor at the Delaware State Fire School, Michael Lowe, to find out how we can all stay safe this Fourth of July. Also we talk about how to enjoy the summer months safely.
The temperatures sure have risen over Delmarva. And as we head into a scorching July, many of us are flocking to the beaches or to pools. But you may be feeling overwhelmed with the amount of bodies of water here on Delmarva. Do you go to Assateague Island National Seashore or go for a swim in the Pocomoke River. Well now, we have a way for you to find exactly what you’re looking for. And it’s all in the “Swim Guide” app. We talk with Communications Manager with the Assateague Coastal Trust, to find out what the app does and where we can find it.
(Photo: WBOC)
Besides the ponies on Assateague, there’s a common fellow who makes a frequent appearance on the beaches. You’ve probably seen one. The horseshoe crab is equal parts unique and fascinating. But, there’s so much more to them than being a cool creature. Today, we talk with Kate Fleming, Coastal Ecologist with “Delaware Sea Grant” to learn why these crabs are essential to our ecosystems.
Turning on the oven in this hot weather isn’t exactly ideal so we have a recipe that uses the slow cooker. Our recipe for Slow Cooker Baked Ziti is a perfect weeknight meal. Full of Italian flavors, delicious and hearty, this recipe will quickly become your new go-to. Check out the recipe below:
What You’ll Need
- 1 (16-ounce) package ziti, uncooked
- 1 pound bulk Italian sausage
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (15-ounce) container ricotta cheese
- 2 eggs
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup Parmesan cheese, divided
- 1/2 teaspoon dried oregano
- 2 (24-ounce) jars spaghetti sauce
- Chopped fresh parsley for sprinkling
Slow Cooker Baked Ziti Directions:
- Coat a 5-quart or larger slow cooker with cooking spray. Rinse uncooked pasta, drain, and set aside.
- In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes or until browned; drain and set aside.
- In a medium bowl, combine ricotta cheese, eggs, 3/4 cup mozzarella cheese, 1/2 cup Parmesan cheese, and oregano; mix well.
- In the slow cooker, layer 2 cups sauce on the bottom, top with half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture. Repeat layers one more time. Top with remaining sauce and remaining 1/4 cup mozzarella cheese. Sprinkle the remaining 1/4 cup Parmesan cheese on top.
- Cover and cook on low 4 to 5 hours, or until pasta is tender. Sprinkle with parsley and serve.
