11th GOP Meeting- Dafina- February 16 2020 Update

Friends for Jeff Spiegelman,


Happy Birthday, Mr. Lincoln and Mr. Washington!


-Monday evening is the monthly meeting of the 11th District GOP starting at 6:45 p.m. at the First Presbyterian Church of Smyrna.


-On Wednesday, I am the guest speaker for the UD Launch Pad program.


-Thursday is a Joint Legislative Oversite and Sunset Committee.


-Friday evening I am attending the Harvest Ridge founder event.  Friday evening is also the GOP Lincoln Day Dinner.


-Saturday is the annual I Love Smyrna School District event at Smyrna High School.


-We are still putting together our next round of meetings with constituents.  Standby for more details.


Sunday pot roast is a really cool American thing.  For many devout Jews, it ends up being a Saturday thing.  This recipe is derived from a Sephardic (North African) Jewish Saturday pot roast recipe I found while experimenting with Sephardic cooking.  Traditionalists and the devout will point out that this recipe is supposed to be started on a Friday afternoon and cooked all the way until it is served on Saturday.  I did not do that.  Sorry.


-salt and pepper to taste

-4-6 large eggs

-pinch of saffron threads, crumbled

-1/2 cup chopped fresh parsley

-1/2-1 teaspoons turmeric

-1/2 teaspoon cinnamon

-1 teaspoon allspice

-1 tablespoon paprika

-2 teaspoons ground cumin

-1 large sweet potato cut into chunks

-4 tablespoons honey

-2 beef bones with marrow

-3 lbs. chuck roast

-3 lbs. small potatoes, cubed

-2 15 oz. cans chickpeas (garbanzo beans), rinsed and drained

-4 tablespoons extra virgin olive oil

-1 large onion, chopped

-3 celery stalks, chopped

-2 carrots, chopped

-4-6 cloves garlic

-1 cup red wine

In a large pot, heat the oil and sauté the onions, carrots, celery, and garlic until soft and translucent. Add the chickpeas, bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, saffron, parsley, wine, and salt and pepper to taste. Add enough water to cover, place the unshelled eggs in the center, and bring to a boil.

Reduce the heat to medium low, and simmer for 1 hour. Skim off the foam occasionally. Cover the pot tightly and cook on low on the stove for 5 to 6 hours, or until meat is tender and done.

When cooled, gently remove the roast and the eggs.  Peal the eggs and shred the meat.  Add it back to the stew and GENTLY stir in once.  Stirring too much will break up the sweet potatoes.


-Enjoy your week.

Jeff Spiegelman
Representative 11th District
Dover: 302-744-4171
Cell: 302-399-7728
Fax: 302-739-2773
Constituent: jeff.spiegelman@state.de.us
Personal: jeff@jeffderepresentative.com
Legislative Hall: PO Box 1401. Dover, DE 19903

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