What’s Happening Today – September 6, 2018
Today on DelmarvaLife –
Today, we have a few visitors from The Suicide Prevention Coalition of the Lower Shore. The Life Crisis Center in Salisbury Executive Director, Abigail Marsh, joins us along with the secretary and treasurer of Jesse’s Paddle, Ron Pilling. Both are here to talk about suicide and what the coalition is doing to prevent it. We’ll also hear about a film called Suicide: The Ripple Effect. It’s a documentary by Kevin Hines, who at age 19 attempted to take his life by jumping from the Golden Gate Bridge. It chronicles the impact of his suicide attempt on others and his work as a mental health advocate. Screenings for the film screenings are free and open to the public. Here are the details on the screenings:
Wor-Wic Community College
32000 Campus Drive ▪ Salisbury
September 12, 2018 ▪ 6:00 PM
Henson Center ▪ Room 302
1101 Camden Avenue ▪ Salisbury
September 13, 2018 ▪ 6:00 PM
Holloway Hall Auditorium
The National Folk Festival is one of the country’s largest, and longest-running celebrations of arts, culture, and heritage. This kind of event couldn’t happen without plenty of volunteers, and it looks like hundreds have already stepped up to the plate. There’s still time to sign up to volunteer. Here’s a link to get involved!
Red Chili Shrimp Nachos, and Roasted Corn Pico, with a Lime Crema
16 oz of Corn Tortilla Chips, store-bought or 1 pack 8′ fresh tortillas cut in quarters, and deep fried at 350 degrees for 2 minutes ( remember to flip over tortillas while in the fryer. Drop into big bowl toss with Sea salt & Ground pepper and then lay out on a pan with parchment paper. Let cool put aside.
2lbs of grilled or steam grilled 21-25 Shrimp If grilled, glaze with an Asian Red Chili sauce ( most major grocery stores), if steamed, tossed in Red Chili sauce then chopped into thirds.
(Mix Roasted Corn Pico ( 14 oz fresh or defrosted corn kernels lightly tossed in 1tblspoon of olive oil and ½ tsp ground pepper, ½ tsp garlic salt, tsp of sea salt. Spread on the baking pan lined with parchment paper. Roast in oven at 400 degrees for 10-15 minutes, looking for a golden color on the edges. Move to a bowl and set aside.
Pico; In a large bowl add two whole tomato quarter inch diced, one whole red onion quarter inch diced, a quarter bunch of cilantro chopped and the juice of half a lime and two tablespoons of Roses Lime juice. Then set in the fridge. Chill for an hour.
Lime Crema: Zest one fresh lime and juice the rest. In a bowl add a half cup of sour cream, 2 tablespoons of Half n Half, a nice pinch of cayenne, Sea Salt, and ground pepper. Whisk in the other quarter cup of chopped Cilantro & lime juice to taste. ( You can add half n half to thin if too thick. Spoon into a squirt bottle, & chill.
One cup of shredded Monterey Jack Cheese & Mozzarella cheese.
Layer bottom of the plate with Nachos on either a microwave sake plate or oven-safe plate, add Red Chili shrimp evenly across, now do the same with roasted corn. Spread half a cup of mix cheese on top. Repeat process. Bake in oven at 350° F for 15 minutes or until heated through.
Remove from oven or microwave. Then add the Lime Crema liberally across nachos, then finish with one to two large pinches of the Pico. Done!
Infused Pear Martini
by Tristan Oldershaw
– House infused pear and vodka
– Splash of simple syrup
– Splash of Elderflower liquor
– Garnished with brown sugar rim and pear