Friends for Jeff Spiegelman,
Perhaps I spoke too soon about spring. Sorry about that.
-Thank you to everyone who came out to my Meet and Greet at the Young Bean and at 3 Palms Petting Zoo’s Easter Egg Hunt.
-This week I also had a meeting of the Joint Sunset Committee, the Interstate Juvenile Committee, was a judge at the annual state Geography Bee, attended the grand opening of First State Sporting Goods in Marydel, and got my picture taken with Saul, Jenn, and the Easter Bunny at the Hartly annual Easter breakfast.
-On Tuesday my Natural Disaster Bill, HB35, will be on the agenda for a full vote in the House of Representatives and I will be putting forth a resolution honoring National Pet Day in Delaware. Also on Tuesday is a legislative brunch and manufacturing conference at Del Tech sponsored by the Delaware State Chamber of Commerce.
-Thank you to everyone who responded to my 2015 Legislative Survey. I always appreciate the input of my constituents on these very important measures. I have gotten a great response so far and I am slowly going through each and every one personally.
-My next round of meetings with constituents will be available soon. Stay tuned.
-Happy Easter and Passover everyone. I will not be doing an email next week.
Periodically, I get it in my head that I can cook something I might not really be able to. Tonight’s dinner might be one of those things. Here is what I am trying. Note: I am not saying this will work. It is experimental cooking and I have not even tasted it myself yet.
Base:
-2 lemongrass stalks chopped
-1 garlic clove
-1/2 cup fresh basil
-1 tbsp Sriracha sauce
-1/2 an onion chopped
-1 dash of soy sauce
-1 pinch of saffron
-2 cans of coconut milk
-1/2 cup water
Place in a food processor. Blend until mostly smooth using coconut milk to assist with processing. Add the cans of coconut milk and water into a smaller soup pot. Bring to a light boil.
Ingredients:
-2 stalks baby bok choy with stems cut off
-1 lbs thinly sliced pork shoulder
-1/2 onion sliced
-1 cup rice cakes
-1 tsp sesame oil
-2 cups water
Add the oil to the water and bring to a boil. Add the pork shoulder, bok choy, and onion. Boil a few minutes until the bok choy is almost tender. Pour into the soup you made earlier. Boil a few minutes to let the flavors come together. Add the rice cakes. Boil 30 seconds to 1 minute. Serve immediately. Have the pizza delivery store phone number handy in case your wife doesn’t like it.
P.S. After I wrote this I cooked the above dish and ate it. It did not require a call to the pizza delivery store, but it was missing something. Bean sprouts, maybe. Lime? Not sure. Spicier? Well, almost always that is a yes
— Thanks.
Jeff Spiegelman
Representative 11th District
Dover: 302-744-4171
Wilmington: 302-577-8723
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
Personal: PO Box 869. Clayton, DE. 19938
www.jeffspiegelman.com
www.jeffderepresentative.com