Friends for Jeff Spiegelman,
Thank you to everyone that responded to my update last week. I am so very thankful for your support. Please give us a couple weeks to get a sign out to you as we are working hard on Campaign 2016.
-We are back in session this week.
-Monday morning I am having breakfast with the Kent County School Superintendents. I am looking forward to hearing more about issues facing education in this state.
-Tuesday at 11 a.m. in the Tatnall Building is another meeting of the Delaware Sportsman Caucus. Come join us. Free and open to the public.
-Tuesday and Wednesday I will be attending events with multiple insurance groups to hear about issues facing that industry.
-On Thursday, Reps. Hensley, Yearick, and I have a joint legislative fundrasier at the Green Turtle in Dover. Please email me for more details if you are interested.
-Thursday night is going to be busy. There is a Hartly Town Council meeting, a Kent Economic Partnership dinner, and a meeting of the Hero Hunt organization in Marydel.
-This weekend is the annual Food Truck Competition at Harvest Ridge Winery. Can Meat Mechanics out of Dover, DE take home the top truck prize for the third year in a row?!?!?!
UPDATE: My next round of Meet and Greets have been scheduled. Stop by if there is something on your mind and you would like to chat.
· COFFEE MEETING – Thursday, April 21st – 8 a.m. to 9 a.m. – The Young Bean Coffee Shop (314 Main Street, Clayton)
After last week’s very unhealthy enchiladas, I decided that Jenn, Saul, and I needed something that was much better for us. You may have seen this recipe from me before. This time around it was even better. Be sure to see the special bonus recipe included this week.
-1 large steelhead trout fillet. If you have to, you can cut it in half to fit in the pan.
-1 zucchini cut into disks
-1 yellow squash cut into disks
-1 dozen grape or cherry tomatoes
-1 medium onion, sliced
-1 garlic clove, minced
-5-6 sage leaves, chopped fine
-2-3 large sage leaves whole
-dill… lots of dill. Chopped fine
-salt and pepper to taste
Place the vegetables in a bowl and toss with a bit of olive oil and half the garlic, chopped sage, dill, a dash of salt, and a dash of pepper. Preheat oven to 350 degrees. Place the fish skin down in a baking pan with a lid (or that can be tightly wrapped in foil). Sprinkle the fish with olive oil and rub with the rest of the chopped sage, dill, garlic, dash of salt, and a dash of pepper. Pour the veggies on top. Top with the whole sage leaves. Bake 35-45 minutes until the fish begins to flake with a fork.
**special bonus recipe**
Save the skin of the fish after you have eaten the flesh. Place on a piece of foil scales up. Toast in a toaster oven until it begins to turn golden brown. Yummy, healthy, fish-bacon.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938