What’s Happening Today – March 9, 2017
Today on DelmarvaLife:
Many of our country’s service men and women come back from combat changed forever, and many service men and women in the Middle East rely on Iraqi and Afghan interpreters to facilitate military operations. Interpreters serve alongside American forces. There’s a program here on Delmarva that brings interpreters to the U.S. in exchange for their service. Aaron Ferencik of Ocean Pines was barely an adult when he joined the Marines. During Ferencik’s second deployment, he used the services of an interpreter to walk around and find IED’s and talk to the locals. Lisa talks with Ferencik about how his interpreter went above and beyond his call of duty.
DelmarvaLife’s Maxine Bentzel talks with Nicholas Lee, owner of Nicholas Lee Guitars in Lewes, who just sold a guitar for $7.5 million dollars.
It’s getting to be that time of year where families are planning their vacations. First thing to do is find a destination. To help with that task, we chat with Olympic Gold Medalist and Mom, Summer Sanders.
It’s also the time of year when many people break out their trailers, whether it’s a boat trailer or one used to haul equipment, you want to make sure your trailer is in good condition before you hit the road. Sean stopped by Creightons Trailer Sales in Mardela Springs to find out a little more about seasonal trailer maintenance.
Musical Chef Johnny Mo, owner of Mallards at the Wharf, joins us in the DelmarvaLife kitchen to make Mallards Mussels.
Serves 2-4 (or 2, if you don’t like to share)
- 1lb Canadian Mussels
- 1 T olive oil
- 1 T butter
- 1 tomato diced
- 1 T garlic minced
- 4-5 slices jalapeño pepper
- 1 T Johnny Mo herb blend #1
- 1 c white wine
- Salt and pepper
- Heat oil & butter in sauté pan on high. Add tomatoes, garlic, jalapeños , butter, and Johnny Mo’s herb blend #1. Sauté to brown garlic. Add mussels and wine,
- cover and boil until mussels open, about 10 minutes. Season with salt and pepper, serve with some crusty bread. Enjoy!
- I like to,stick some chives in a lemon ring to really make this pop!