What’s Happening Today – May 19, 2016
Today on DelmarvaLife:
She’s very familiar with “lights, camera, action!” Actress Lisa Robbins, of Salisbury, stops by Historic Studio D to talk about her recurring role on the HBO series “Veep.” Lisa plays Mrs. Brookheimer, Amy’s mother. Lisa will also give Sean an impromptu acting lesson, as they improvise a couple of scenes Jimmy and Lisa will set up for them!
Sean highlights Delmarva Christian School in Milton. We’ll learn about the Early Learning Center, and Elementary and Middle Schools. Find out how the program puts its students on a path to success.
WBOC’s Steve Hammond joins us to talk about a unique oyster business on Tangier Island. He’ll tell us about two men who are investing in Tangier Island, as they have started an oyster operation, employing those who live there.
We’re learning about a unique idea that allows you to enjoy your screened-in porch year round, no matter what the weather. Jimmy puts the “Porch Protection Systems” to the test.
Did you know there’s a science to organizing your refrigerator? Find out how a few small steps can go a long way in keeping your food fresh for longer.
Food Blogger Laura Davis of Tide and Thyme joins us in the DelmarvaLife kitchen. She’s making a Rustic Roasted Tomato Salsa. See if there’s any left for Sean!
Rustic Roasted Tomato Salsa
2 fresh jalapeno peppers
2 garlic cloves, unpeeled
1/2 cup finely chopped white onion
1 15-ounce can diced fire-roasted tomatoes with garlic, in juice
1/2 cup (loosely packed) roughly chopped cilantro
1 lime, juiced
Salt and Pepper
Heat a small skillet over medium heat, and dry roast the peppers and garlic, until soft and blotchy in spots. The peppers will take about 10 minutes, and the garlic will take about fifteen.
Meanwhile, rinse the onion in a fine-mesh strainer under cold water. Shake to dry, and set aside.
Stem and peel the jalapenos, and scrape out the seeds and membranes (or leave them if you want the salsa extra spicy)! Peel the garlic, and transfer it to a food processor, along with the jalapenos. Pulse until they are finely chopped, then add the tomatoes (with their juice), and pulse a few more times to make the salsa as smooth or as coarse as you want. Pour the mixture into a medium bowl, and add the onion, cilantro, and lime juice. Stir to combine, and add salt and pepper to taste. Cover and refrigerate, or serve immediately.