Friends for Jeff Spiegelman,
Those first three weeks of session flew by. We are now on a six week break while the Joint Finance and Capital Improvements committees put together the budget and bond bills.
-Wednesday evening is the next meeting of the Legislative Oversight and Sunset Committee. We are reviewing the State Board of Education.
-Thursday is the annual Leadership Central Delaware Legislative Lunch.
-Happy “make a large pot of chili” Day Sunday. Oh, I guess there is a football game on as well.
-The governor has expressed interest in visiting the coffee meetings of elected officials in order to talk about the budget. I am in the process of coordinating with his staff which of the meetings below would be best for that. Standby for more details as I make them available.
-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:
· 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 is a bit of a play on beef and barley soup. The Baharat seasoning is often sold as “Arab seasoning” and is a mix of pepper, cumin, cinnamon, cloves, nutmeg, hot paprika, coriander, and cardamon.
-1/2 cup each chopped onions, carrots, and celery
-2 tbsp Baharat seasoning mix
-2 bay leaves
-1 lb ground lamb
-6 oz dry, plain, pearl couscous
-Salt and pepper to taste
-2 cloves garlic, chopped
-2 tbsp olive oil
-1 cup vegetable broth
Add the bay, onions, carrots, and celery to the vegetable broth. Add 2 cups water. Bring to a boil. Turn off the heat, cover, and set aside. Heat the oil in a pan and add the garlic until it begins to turn brown. Add the lamb, Baharat seasoning, salt, and pepper. Brown and strain out the fat. Meanwhile, begin heating the vegetable broth you made. When it begins to lightly boil, add the meat and couscous. Boil until the couscous is soft, about 12 minutes.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938