Friends for Jeff Spiegelman,
What a great time in London last weekend. Congratulations to my brother and new sister in law.
-No weekly update next week. I will be spending the holiday weekend with my family. I hope you will be spending it with yours as well. Have a happy and safe Thanksgiving. If you are going out shopping on Friday, please remember to buy local!
-Tomorrow (Monday) morning is our last scheduled constituent meeting of 2017. 8 a.m. to 9 a.m. at Willey Farms Townsend, DE. Come join us. In the meantime, we will be putting together our 2018 meeting schedule for January-April.
-Speaking of buying local, I have been getting requests from constituents for more opportunities to buy locally produced, Delaware agriculturally sourced, craft beverages. Rep. Yearick and I are working on a bill to allow that to happen at farmers’ markets. We are very close to a workable compromise and we have a meeting this week about it.
-Next Wednesday (November 29th) is a chicken and dumplings dinner hosted by the Townsend Volunteer Fire Company Ladies Auxiliary. Yummy!
-On Thursday, November 30 we legislators in Delaware have been invited to take part in civility training. Just in time for the holiday spirit! I hope it helps. We need it.
I end up cooking a lot of recipes like this, but I don’t usually share them because of the difficulty in finding the ingredients. Here is a good one anyway. This came from a desire for some sort of Thai style curry but I wanted to avoid lemongrass because it isn’t good for pregnant Jenn.
-1 large fillet of a firmer fish (I used Mahi Mahi)
-1 tbsp Chinese black bean paste
-1 tbsp Thai chili paste
-1 tbsp sugar
-juice of ½ lemon
-24 oz. coconut milk
-6 sliced serrano peppers
-1/2 cup chopped basil
-12 oz. can baby corn
-1 dozen Thai eggplant, quartered
-3 sliced shallots
-1 diced clove garlic
-1 tbsp chili oil
-1 tbsp sesame oil
Gently fry the peppers, shallots, corn, and garlic in the oils. Set aside but retain oil. On low/medium heat, fry the pastes for a minute or two. Add the coconut milk, sugar, lemon, basil, and eggplant. Add the shallot and pepper mixture that you set aside earlier. Bring to a light boil, cover, and simmer 10 minutes, stirring occasionally. Add the fish and scoop the sauce over top. Continue cooking until fish is done. Serve over jasmine rice.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938