Chef Steve Konopelski with Jimmy & Lisa

Today on DelmarvaLife –

You may have seen a truck loaded down with all of one man’s worldly possessions on the roads of Delmarva, or on social media. Today, we hear his story including, how a chance encounter with another man changed his life for the good.

Last December, we helped Brian Spicer, President of Spicer Bros. Construction surprise a Salisbury woman when she became one of two winners in the annual “Delmarva’s Neediest Roof Contest.” Today, we check back with Dale Wigglesworth now that construction is complete.

Spicer Bros. Construction Inc, is proud to present their Veteran Roof Giveaway. You can nominate a veteran until May 27, 2019.  No purchase necessary, if you know of a veteran that is in need of a new roof but for any reason just can’t afford to have one installed, enter them today. Click here for more information. The winner will be announced on June 13, 2019 at Arthur W. Perdue Stadium.

Flowers are in bloom all across Delmarva, and one local group is pairing them with poetry. Lou Elin Sheller and Janet Kennington, co-chairs of the Town and Country Garden Club’s Flower Show, show us how it works and what we can expect at the show, “Poetry Through Flowers” which is Wednesday, May 15th from 2 p.m. to 5 p.m. at Christ United Methodist Church in Salisbury.

There are some fugitives from the law that local police need your help locating. It could mean cash in your pocket. We have another edition of Most Wanted Monday.

With less than a week before Mother’s Day, Chef Steve Konopelski of Turnbridge Point in Denton,  shows us how to make a Maryland Crab Quiche in the DelmarvaLife Kitchen.

Maryland Crab Quiche (makes enough for 2 quiches)

For the filling:
1 medium carrot, small diced
1 small yellow onion, small diced
1 stalk celery, small diced
1 clove of garlic, minced
1 small shallot, minced
¼ Cup frozen peas, thawed
¼ Cup frozen corn, thawed
2 oz crab meat
1 tsp old bay
Salt and pepper to taste

In a medium sauce pan, melt 1 tablespoon of butter. Add diced onion,
celery, carrot, and shallot. Cook over medium low heat until the vegetables
are soft and translucent, about 15 minutes. Stir in the minced garlic and
continue to cook until soft. Salt and pepper as needed to personal taste.
Once garlic is cooked, stir in the peas, corn, and old bay. Cook until heated
thru. Remove from heat. Place mixture into blind baked pie shell, then top
with as much quiche batter as the shell will hold, you have left over batter
(which will keep in the fridge for up to 1 week).

For the quiche batter:
4 eggs
250mL heavy cream
250mL whole milk
1 tsp kosher salt
½ tsp black pepper
Pinch nutmeg
Pinch mustard powder
1 tsp parsley
2 Tbsp tomato paste
Blend all ingredients together with immersion blender. Pour into the blind
baked pie shell. Bake on top rack of 300°F oven. Bake until custard has set,
is wiggly but not giggly. Remove from oven and cool to room temperature.
Refrigerate until cool.
To reheat, place in preheated 325°F oven until quiche is warmed thru, about
15 minutes. Slice and serve. Or enjoy cold.

Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.