What’s Happening Today – July 2, 2019
Denise Clemons
Today on DelmarvaLife –
Area pools and waters are full of kids and adults trying to cool off during these hot summer months. Most have lifeguards there to help prevent drowning but, there’s another type of drowning that may not be so obvious. 102.5 WBOC’s Corey Phoebus visits the YMCA of the Chesapeake to learn about dry drowning.
Do you have beauty salon questions that you are too afraid to ask? We’re giving you some big tips on how to get exactly what you want from services like hair cuts, waxes, and massages from the experts at About Faces Day Spa and Salon.
This weekend, St. Peter’s Episcopal Church in Lewes will hold its 53rd annual art show. We learn more about this tradition and how it got started. The art show is Saturday, July 6th from 10 a.m. to 3 p.m. at the church in Lewes.
Picking the perfect car can be difficult. Do you go for sporty, or do you look for something more practical? What if there was something that could cover both? 102.5, WBOC’s Corey Phoebus is like a kid in a candy store when he fulfills one of his childhood fantasies with our friends at Gateway Subaru in Delmar.
If you are trying to figure out what to prepare for a Fourth of July picnic or party, you can’t go wrong with incorporating the colors, red, white, and blue. That’s what we have in the DelmarvaLife kitchen thanks to Denise Clemons, author of “A Culinary History of Southern Delaware.” She will show us how to make a yogurt parfait and a watermelon salad.
Yogurt Parfait
1 1/3 C sliced strawberries
1 t sugar
1 C granola
1 1/3 C blueberries
2 C vanilla yogurt
whipped cream (optional)
Place the strawberries in a small bowl and sprinkle with sugar. Stir to combine and allow to macerate for about 15 minutes. Place 1/3 C strawberries in the bottom of 4 parfait glasses. Sprinkle each with 2 T granola. Spoon 1/2 C yogurt into each glass. Sprinkle each with 2 T granola and top with 1/3 C blueberries. If desired, garnish with a dollop of whipped cream. Yield: 4 servings.
Watermelon Salad
2 C cubed seedless watermelon
1 C crumbled feta
1 C blueberries
2 T olive oil
2 T rice wine vinegar
1 T lemon juice
salt & white pepper, to taste
In a serving bowl, toss together the watermelon, blueberries and feta. Whisk together remaining ingredients and drizzle over fruit, stir gently to combine with watermelon juices. Yield: 4 servings.
The DelmarvaLife Summer Guide is back and better than ever. We’ve teamed up with some of your favorite local business to offer you deals that are as hot as the summer sun. We also have 101 giveaways that include $50 and $100 gift cards. Click here to enter and to access exclusive savings.
Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.
