Friends for Jeff Spiegelman,
WE ARE BACK! I hope you had a very happy new year.
-Monday night is the Chamber of Commerce dinner up at the Chase Center. This is always the first unofficial legislative event of the year. Darn, it feels good to be back in session.
-Speaking of back in session, Tuesday is swearing-in day for the new General Assembly. I am so proud to, once again, serve the good people of the 11th District for another term as their representative.
-Friday night is my meeting with constituents at Painted Stave (see below for more details). Friday night is also Wing Night at the Marydel Fire Company.
-Saturday night I have two fire company banquets: Hartly and Townsend. I have not yet figured out a way to clone myself to fully make both.
-I am happy to announce my next round of constituent meetings that will be held through March 2017. I invite constituents and non-constituents alike to stop by one of the following meetings to share a question or concern about a legislative or district matter that may be on their mind:
· MEET & GREET/TASTING – Friday, January 13th – 5 p.m. to 6:30 p.m. – Painted Stave Distilling (103 W. Commerce Street, Smyrna)
· MEET & GREET – Tuesday, January 17th – 9 a.m. to 10 a.m. – Hartly Hardware Store (324 Main Street, Hartly)
· COFFEE MEETING – Tuesday, February 7th – 8 a.m. to 9 a.m. – Willey Farms (Townsend)
· MEET & GREET – Saturday, February 11th – 12-noon to 1 p.m. – 3 Palms Petting Zoo. (The SNOW DATE is Saturday, February 18th.)
· ICE CREAM SOCIAL – Wednesday, February 22nd – 12-noon to 1 p.m. – Mamie Warren Senior Center (1775 Wheatleys Pond Road, Smyrna). Join Jeff for a free scoop of ice cream.
· COFFEE MEETING AT NEW LOCATION – Thursday, March 9th – 8 a.m. to 9 a.m. – The Drunk’n Baker (1 N. Main Street, Smyrna)
· MEET & GREET/WINE TASTING – Friday, March 17th – 5 p.m. to 6:30 p.m. – Harvest Ridge Winery (447 Westville Road, Marydel, DE)
· COFFEE MEETING – Tuesday, March 21st – 8 a.m. to 9 a.m. – The Young Bean Coffee Shop (314 Main Street, Clayton)
This recipe requires the type of chili powder listed below to really have that authentic-ish Peruvian flavor. I got mine from a certain spice and tea shop on Rehobeth Avenue near the boardwalk.
-1oz Aji Amarillo chili powder
-1 red onion, chopped
-2 tbsp freshly chopped cilantro
-2 cloves garlic, chopped
-juice of 1 ½ limes
-1 Frenched rack of lamb
-1 tbsp butter
-3 tbsp olive oil
Heat the oil in a pan. Add the onion and garlic and cook until the onion begins to brown. Stir in the chili powder, lime, and cilantro. Turn off the heat. When cool, stir in one cup of water, pour into a large baggie, add the lamb, and marinate overnight. Allow the lamb to come up to room temperature. Pour the marinade into a pot, add the butter, and bring to a boil. Turn to low, cover, and allow to simmer. Preheat the oven to 450 degrees. Cook on a rack, fat side up, for 25 minutes for medium rare. Take out of the oven and cover, bone up, for 10 minutes. Slice into individual chops and serve with the gravy.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938