Today on DelmarvaLife –
We’re discussing something that might be a little uncomfortable: bedbugs. But hold on, because we have something for you, when it comes to those little buggers, that might be your mind at ease. Today, we talk with JC Richardson, Owner of Delmarva K9, to find out how to get rid of these little suckers.
A summer favorite outdoor activity: biking. With quarantine taking its’ toll, biking has never been more popular. Business has been booming over the last few months for Salisbury Cycle and Fitness. Today, we talk with Owner, Buzz Carragher, to see where you can get your new summer ride.
We’ve talked about wheels, now it’s time to talk about wings. The Air Mobility Command Museum in Dover is certainly a Delmarva treasure. It’s hard not to be amazed when looking at those aircrafts. But like many others, the museum was closed for a period of time. But just last month, it reopened (partially) to the public. We talk with Operations Manager, Mike Hurlburt, to find out what exactly we can see and what we can look forward to seeing in the next couple of months.
As summer flies by, there’s a question dawning on all of us. Will schools be open for the fall? Well, for one local school, the answer is plain and clear: yes. Katie visits Delmarva Christian Schools, Georgetown Campus, to tell us more about the mission behind the school system.
The thrill of the bucking broncos, the suspense as we watch if the cowboy can keep his seat – the rodeo certainly is like no other. Two local high schools are taking their talent and skills to the national stage. Today, we talk with Dawson Mitchell and Wyatt Long, students at Caesar Rodney High School, to learn all about their upcoming competition. Plus, we get a lesson in heading and healing.
There’s a secret ingredient in today’s recipe. Hint: it’s slightly salty, got a bit of an Asian flair, and is great for cooking with but also, dipping into. You’ll have to try the recipe for Skillet Glazed Pork to find out for yourself! Check out the recipe below:
What You’ll Need
- 1 tablespoon peanut oil
- 2 pounds pork shoulder steak, cut into 1-inch pieces
- 1/2 cup chopped onion
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 teaspoon hot sauce
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, cut into thin strips
- 1 cup beef broth
- 2 tablespoons cornstarch
- 3 cups cooked white rice, warmed
- 2 scallions, cut in half and shredded lengthwise
What to Do
- In a large skillet over high heat, heat oil; saute pork and onion 5 minutes, or until browned. Remove mixture to a bowl.
- Reduce heat to medium; add fish sauce, brown sugar, hot sauce, ginger, garlic, and pepper strips. Cook 2 to 3 minutes.
- In a bowl, whisk broth and cornstarch and add to skillet. Cook 1 to 2 minutes, or until sauce is thickened. Return pork to skillet and cook 4 to 5 minutes, or until meat is no longer pink in center. Serve over rice and top with scallions.