Today on DelmarvaLife –
When you think business, local artisans might not come to mind – but we’re about to explain why they should. We talk with President of The Milton Arts Guild, Sue Dutton, about their annual holiday market.
Have you ever seen something so beautiful it stops you in your tracks? Certain pieces of jewelry just have a shine to them. And when you dig deeper into the people who make those stand out pieces, you’ll often find that they’re gems too. Case in point – the Palazzo family at Ocean View Jewelers. As we hear from 102-5 WBOC’s Corey Phoebus, they simply love what they do.
Thanksgiving may look a little different this year. But, that’s okay. Perhaps, it’s the perfect time to consider new Thanksgiving traditions – traditions in the beautiful town of Ocean City. We talk with Acting Tourism Director and Communications Manager for Ocean City Tourism, Jessica Waters, about some of the safe activities to partake in this holiday season.
Expansion has to be a sign you’re doing something right. Naturally, when you operate with the idea that your residents are family, it only makes sense that you’re going to grow. That’s happening, right now at Delmar Assisted Living. Work is underway on their soon-to-be “Delmar Estates” – a new, sixteen bed assisted living facility. 102-5 WBOC’s Corey Phoebus, take us on a tour.
The creative minds behind “The Mad Hatter Cafe,” in Salisbury are back at it and officially re-open for business. We welcome one of those minds today, Chef Daniel Mears. He’s making a Tuna and Avocado Stack with Wild Mushroom Ramen.
The finalists have been picked and it’s time to vote in Spicer Brother’s 9th Annual Delmarva’s Neediest Roof Contest! You have until November 27th to go online, read submissions, and vote. To vote, click here.
Give those traditional cinnamon rolls a fall taste by adding in fresh apples. Apple Cinnamon Rolls are a delectable treat that you’re going to want all fall long. Check out the recipe below:
What You’ll Need
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- 1 (8-ounce) can refrigerated crescent rolls
- 2 large apples (Granny Smith or any other firm, tart apple), peeled, cored, and each cut into 8 wedges
- 2 tablespoons butter, melted
- 1/4 cup orange juice or water
What to Do
- Preheat oven to 375 degrees F. In a small bowl, mix cinnamon and sugar together; set aside.
- Unroll crescent roll dough; separate into 8 triangles. Cut each in half lengthwise to make 16 triangular strips. Place an apple wedge on wide end of each strip; roll up.
- Arrange rolls in a 9- x13-inch glass baking dish. Drizzle with melted butter; sprinkle with cinnamon-sugar mixture. Pour orange juice or water into baking dish, but not over rolls.
- Bake 30 to 35 minutes, or until rolls are golden brown and apple wedges are tender.