Friends for Jeff Spiegelman,
Welcome to 2018. Also, welcome to those first few weeks where you accidentally still write “2017” on all your important stuff.
-Busy week coming up. I have classes beginning again on Monday. In addition, the 149th General Assembly year two begins on Tuesday. At this point last year, the conversation was dominated by a massive budget shortfall. 2018 looks a little more cloudy. Issues that are already being considered along with the budget are legalization of marijuana, school district consolidation, state employee pay and pensions, casino relief, gun control, and much more.
-Monday night is the State Chamber of Commerce dinner at the Chase Center.
-Thursday evening is a monthly GOP meeting and the Trial Lawyers Association legislative reception.
-Saturday evening is the annual banquets for the Hartly and Townsend fire companies.
-We are putting together our schedule of constituent meetings for the first few months of 2018. Stay tuned for more details. If you have a day of the week and a time that works better for your schedule, please let me know and we will try to accommodate you.
If you like Thai curry, it’s actually a little easier to cook than you might think. Now that Jenn is no longer pregnant, we have been trying to enjoy foods she couldn’t have over the last nine months.
-1 ½ lbs cubed pork tenderloin
-4 tbsp Thai red curry paste
-10 oz carrots sliced
-3 Serrano peppers sliced
-1/2 onion sliced
-14 oz cocunut milk
-1/4 cup basil
-2 tbsp olive oil
Boil the carrots until they begin to soften. Heat the oil in a large saucepan on medium heat. Stir-fry the paste and the peppers for 3 minutes. Add the pork and stirfry until cooked through. Add the carrots, onion, and coconut milk. Heat on high until it begins to boil. Reduce heat and simmer on low/medium for 10 minutes. Stir in the basil and cook another 5 minutes. Serve over jasmine rice.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938