Friends for Jeff Spiegelman,
I hope everyone had a very nice Christmas. Please have a happy and safe New Year.
-Over the last couple of weeks we have had meetings with constituents, a breakfast at Hartly, a dedication of the new Clayton fire station, and more.
MARK YOUR CALENDAR – We’ve set up our next round of “Meet & Greet” gatherings with constituents! Hope to see you at one of the following events:
– MEET & GREET/TASTING – Friday, January 9th – 5 p.m. to 6:30 p.m. – Painted Stave Distilling (103 W. Commerce Street, Smyrna)
– SODA & ICED TEA MEETING – Monday, January 12th – 12-noon to 1 p.m. – Little Italy’s Pizza Shop (325 Main Street, Townsend)
-I’ll be at The Young Bean Coffee Shop in Clayton on Tuesday, January 20th between 8 a.m. and 9 a.m.!
– MEET & GREET/WINE TASTING – Friday, January 23rd – 5 p.m. to 6:30 p.m. – Harvest Ridge Winery (447 Westville Road, Marydel, DE)
If you like ribs on the BBQ, but you don’t want to brave the elements to cook them on the grill, here is a way to get similar flavors in the oven.
-1 cup tomato ketchup
-2 tbsp apple cider vinegar
-2 tbsp light brown sugar
-1 packet onion soup mix
-1 crushed garlic clove
-smoked salt to taste
-black pepper to taste
-1 tbsp Worchester sauce
-1 tbsp cumin
-1 tbsp chili powder
-1 rack St. Louis ribs
Combine all the ingredients except the ribs in a pot and bring to a light boil. Divide in half and set aside. Trim excess fat off the ribs. Marinate in half the sauce overnight. Cook wrapped in foil at 250 degrees meat side up for 2 ½-3 hours. Uncover carefully retaining liquid. Bake uncovered ½ hour longer. Add liquid from ribs into the over half of the sauce. Bring to a light boil. Take ribs out of oven, lightly cover, and allow to sit for 15 minutes. Pour the liquid from this into the sauce. Brush sauce onto ribs and enjoy.
Thanks. Have a good week.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903