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.
— Thanks.
Jeff Spiegelman
Representative 11th District
Dover: 302-744-4171
Cell: 302-399-7728
Fax: 302-739-2773
Constituent: jeff.spiegelman@state.de.us
Personal: jeff@jeffderepresentative.com
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938