What's Happening Today - July 27, 2016

What’s Happening Today – July 27, 2016

Libby York joins us in the studio

Today on DelmarvaLife:

The 91st Annual Chincoteague Pony Swim is today! WBOC had team coverage and broadcasted the event on Facebook. Check it out here.

Libby York has been described as “relaxed perfection” and “a jazz singer of cool composure.” Libby joins us in the studio today to tell us about her deep roots here on Delmarva. She talks about how to got involved with singing jazz and all the places it has taken her around the country. Libby is performing at the Back Porch Cafe in Rehoboth Beach, Del. Friday, July 29 from 7-10 pm.

You can do your part in helping to understand Alzheimer’s. Once we know all there is to know about the disease, perhaps we can inch closer to finding a cure. Michael Loftus, founder of Athletes to End Alzheimer’s and Jacklyn Adkins with the Alzheimer’s Association join us today to tell us more about this effort. The Athletes to End Alzheimer’s 5k Run/Walk is Sunday, August 7 at Bethany Beach. Registration is at 6:30 am and the run/walk starts at 7:30 am

Sean is in the kitchen making a corn gazpacho. He found the recipe online at theendlessmeal.com

INGREDIENTS

2 lb. yellow tomatoes, roughly chopped
2 yellow bell peppers, seeded and roughly chopped
3 ears of corn, removed from cob (save a few kernels for garnish)
¼ cup white onion, roughly chopped
2 garlic cloves, smashed
Optional: ¼ jalapeño pepper, (seeded, for texture, not spiciness)
2 teaspoons sea salt (use good-quality salt here – no boxed salt!)
½ cup olive oil
¼ cup sherry vinegar
2 tablespoons freshly squeezed lime juice – from about 1 lime
Sea salt, to taste (I like 1½ extra teaspoons, but taste and add to your liking)
Olive oil, cilantro, corn and fresh cracked pepper, to garnish

INSTRUCTIONS

Combine the yellow tomatoes, bell peppers, corn, onion, garlic and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well using your hands. Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.)
Working in batches blend the soup along with the olive oil. I like this soup quite creamy, but if you think you might like it a little chunky blend the soup just a little, taste, and then continue to blend it until it’s perfect for you.
Stir through the sherry vinegar and lime juice then season to taste with sea salt. This soup can be made up to 3 days in advance. Keep it covered in your fridge until you are ready to serve it.

Hope you enjoy the show!

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