Today on DelmarvaLife –
Brooke Mulford is a name that many people on Delmarva recognize. At age 4, Brooke was diagnosed with a rare form of cancer and unfortunately Brooke’s battle ended three years ago this month. Brooke captured the hearts of many; A-list actors, Major League Baseball stars, and Grammy-award winning artists. On top of all that, the sweet Salisbury girl stole the hearts of all of us. Today, we chat with Amy Mulford, Brooke’s Mother, to find out how Brooke’s legacy continues on. If you like to know more about The Brooke Mulford Foundation, click here. For Amy’s Facebook page, click here. For Brooke’s Facebook page, click here.
After 6 years, a member of the Wicomico County Sheriff’s Office is retiring. K9 Rookie is leaving the force due to medical reasons. We talk with Sheriff Mike Lewis and K9 Rookie’s Partner, Deputy First Class Bobby Joe Lewis, to find out how K9 Rookie will be spending his retirement.
As the weather gets warmer, I think more and more of us are itching to get on a boat. We have a plethora of bodies of water here on Delmarva and one of the local favorites is the Pocomoke River. We talk with Jerry Nolte, Owner of Pocomoke River Cruises, to find out why the Pocomoke River is interesting to sail down and some of the benefits of getting out on the water.
Every fall, Delmarva hosts one of the largest bicycling events in the country – the Sea Gull Century. Thousands of cyclists tour the lower Eastern Shore and then finish at Salisbury University. This year, the Sea Gull Century is going virtual. Amy Waters, Century Supervisor, tells us what that means for the cyclists and how we can get involved in the action.
A tradition that usually attracts thousands of visitors in Snow Hill has officially been canceled. The Blessing of the Combines Festival is a way for people to learn about the importance of agriculture and honor our local farmers. We talk with Diana Nolte to find out what’s in store for the future and how we can still support our local farmers.
Our recipe for Peachy Keen Icebox Cake is refreshing and tasty! Made with just five simple ingredients, this no-bake cake is guaranteed to become a summer staple. Be ready to enjoy those juicy peaches and all that creamy filling goodness! Check out the recipe below:
What You’ll Need
- 2 (4-serving size) packages instant vanilla pudding mix
- 3 cups milk
- 1 (29-ounce) can peach slices, drained, with 1/2 cup liquid reserved
- 1 (16-ounce) container frozen whipped topping, thawed
- 12 graham cracker sheets (32 cookies)
What to Do
- In a large bowl, whisk pudding mix, milk, and 1/2 cup reserved peach liquid until slightly thickened. Stir in whipped topping until well combined; set aside.
- Lay half the graham crackers in a 9- x 13-inch baking dish. Gently spread one-third pudding mixture over graham crackers. Top with a layer of half the peach slices, and another one-third of pudding mixture. Repeat with another layer of graham crackers, pudding mixture, and peaches.
- Refrigerate 4 hours, or until ready to serve.