What’s Happening Today – October 31, 2018
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Today on DelmarvaLife:
We hope you’ll stay safe as you’re out on Delmarva trick or treating on this Halloween. For a list of trick or treat times and locations, click here.
There’s so much talk about the flu this time of the year, but there’s another virus that can be just as, or even more, severe. It’s commonly known as RSV. When it comes to our little ones, RSV can lead to hospitalization. We’ll learn all about it, when we sit down with Peninsula Regional Medical Center‘s Dr. Lauren McGovern. She’ll tell us about symptoms, treatment, and prevention.
A gross crawl space can make you sick, too. Think about what might be in yours – critters, mold, water? That’s no good for anyone. 102.5 WBOC‘s Corey Phoebus goes down under with our friends from Dry-Tek Environmental, to show us how to keep the crawl space in tip-top shape.
We’re diving head first into colder weather, so what do you say we think Spring? That’s the mindset for a lot of our farmers – farmers who will come together at the upcoming Small Farm Conference at University of Maryland Eastern Shore. We’ll hear more about its mission to sustain small farms here on Delmarva.
We hope last night’s election special on WBOC News served as a tool to help you make an informed decision at the polls on Tuesday. Today, we help you clear up any confusion when it comes to the actual voting process. We’re speaking with two members of the League of Women Voters of Sussex County who tell us more about their services, and about Vote 411 – a resource that can clear up any confusion as you head to the polls on Tuesday.
We’re in the Kirby & Holloway Kitchen with Executive Chef Tim Hunter, with the Food Bank of Delaware. He’s showing us how to make a Pork Loin with Cornbread Stuffing. The recipe is below.
Stuffed Pork Loin with Cornbread Stuffing
Whole Pork Loin Dry Rub Crust:
Stuffing: Montreal seasoning
1 box of cornbread mix brown sugar
1 cup diced onion dry mustard
1 cup diced celery Kosher salt
2 sprigs fresh Thyme fresh rosemary
2 small cloves fresh garlic
Salt and Pepper to taste
1 stick of butter
Directions:
Split whole pork loin down the middle length wise. Do not cut all the way through. Pound out
the pork loin.
Stuffing:
Prepare the cornbread according to directions on the box. Set aside to use later. Sauté diced
onion, diced celery, fresh thyme, fresh garlic, salt and pepper for 2-3 minutes. Add the stick of
butter and reduce heat. Take the prepared cornbread and crumble it into the sauté mixture and
mix until well combined.
Dry Rub Crust:
Combine all ingredients together in bowl.
Bringing It All Together:
Stuff pork loin with stuffing and tie the pork loin. Press the dry rub crust into the pork loin. Sear
each side of the pork loin for 3-4 minutes on each side. Finish in oven that is preheated to 325°
for 45-50 minutes. Enjoy!
Telemundo Delmarva‘s Isabel Sanchez and Jennifer Marin join us to tell us more about the Delaware Latino Summit that took place yesterday. Isabel and Jennifer were emcees of the event, and say it was an important resource for the Latino community on Delmarva. Among the topics addressed at the summit: voting, education, and empowerment through action.
