Today on DelmarvaLife –
Think back to those summer camp days. Splashing in the water, playing with kids who turned into great friends, and most importantly, sitting by the campfire roasting marshmallows and singing songs. Some of the best memories were made at summer camp. This year, summer camps are going virtual. We talk with Jennifer Leggour, Executive Director of Worcester Youth and Family Counseling Services to find out how a virtual summer camp works and how kids can participate.
When coronavirus made everything virtual, it seemed like an impossible task. But, Delmarva has taken it head on. There are virtual books, virtual races, and most recently, virtual summer camps. Well, we’re adding one more thing to the list: virtual scouting, as in boy scouting. We talk with Robert Nakagawa, Scout Executive with the “Boy Scouts of America Delmarva Council”, to learn about “scouting at home.”
2020 opened our eyes to the dangers we can’t see or hear. As the world starts to reopen, we need to stay alert for what we can see. Law Enforcement reports that drivers are taking advantage of reduced traffic to ignore speed limits and pedestrians are using the streets to maintain a 6 foot distance. We talk with Bala Akundi, Principal Transportation Engineer, to learn about the “Look Alive” Campaign.
Peninsula Orthopaedic Associates in Salisbury added their first ever female orthopaedic surgeon back in March. Dr. Ana-Mata Fink specializes in all things shoulder and was immediately drawn to the practice because of their outstanding reputation. Katie recently visited to learn all about the new surgeon.
Imagine living in an environment where you get to be surrounded by beautiful flowers all day long. Well, there’s a beautiful spot in Accomack County where all of your flower dreams can come true. Today, we talk with John and Kate Fitzpatrick, Owners of Chatham Flower Farm, to learn all about their blooming business.
Looking to bring some Louisiana style cooking into your home? Our recipe for Louisiana Shrimp Bake will make your taste buds tingle with this spicy seasoning. Check out the recipe below:
What You’ll Need
- 1 1/2 pounds large fresh shrimp, peeled and deveined
- 1 stick butter, melted
- 2 tablespoons Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
What to Do
- Preheat oven to 400 degrees F.
- Coat a 9- x 13-inch baking dish with cooking spray. Place shrimp in a single layer in baking dish.
- In a small bowl, combine remaining ingredients; mix well. Remember, the cayenne pepper is optional. Pour butter mixture over shrimp and stir until evenly coated.
- Bake, uncovered, 8 to 10 minutes or until shrimp turn pink.
Before You Start Cooking!
- We think this dish would taste amazing served over some hot cooked rice. This way you won’t miss out on any of that buttery rich sauce!
