Friends for Jeff Spiegelman,
I hope the winter weather doesn’t have you down. Happy Birthday, Mr. Washington and Mr. Lincoln.
-Last week we had a few things going on in and around the 11th. Monday night was an 11th RD meeting. Tuesday morning I had a coffee with constituents at Tony’s Sausage and a Sunset Committee meeting. Wednesday night I was a guest speaker at the Delaware Trappers Association meeting. Thursday I had a meeting with the governor and a couple other legislators. The topic of conversation was mostly about balancing the budget.
-Tuesday morning I have a breakfast with fellow legislators at Providence Creek Academy.
-Thursday night I have a Sunset Committee meeting.
-Saturday night is the annual Kent County GOP Lincoln Day Dinner. I will be giving the toast to Honest Abe.
-Sunday is a monthly breakfast at the Hartly Volunteer Fire Co.
-Here are the next round of constituent meetings for February and March.
– MEET & GREET/WINE TASTING – Friday, March 6th – 5 p.m. to 6:30 p.m. – Harvest Ridge Winery (447 Westville Road, Marydel, DE)
– SODA & ICED TEA MEETING – Thursday, March 12th – 12-noon to 1 p.m. – Little Anthony’s Pizza Shop (325 Main Street, Townsend)
– MEET & GREET/TASTING – Friday, March 13th – 5 p.m. to 6:30 p.m. – Painted Stave Distilling (103 W. Commerce Street, Smyrna)- **PLEASE NOTE THE DATE CHANGE**
– COFFEE MEETING – Tuesday, March 24th – 8 a.m. to 9 a.m. – The Young Bean Coffee Shop (314 Main Street, Clayton)
– MEET & GREET – Saturday, March 28th – 11 a.m. to 12-noon – 3 Palms Petting Zoo (924 Blackbird Forest Road, Clayton). Stop by and see Jeff at 3 Palms before the Easter Egg/Scavenger Hunt event starts at the zoo at 12-noon. (The rain date will be Saturday, April 11th.)
This was my first attempt at making pho. It went fairly well. I have corrected a lot of my mistakes in the recipe I am listing here. My friends who are Vietnamese, you may want to look away now. I am about to butcher this.
-3-4 beef shin bones
-6 freshly ground cloves
-1 tablespoon ground star anise
-dash of nutmeg
-2-3 ground birds eye chilies
-2 tablespoons beef base
-freshly ground black pepper
-1 medium onion, chopped
-2 celery stalks, sliced
-2 carrots, sliced
-1 ½ lbs tougher meat like London broil. Slice into thin strips
-fresh and chopped cilantro
-clear rice noodles
In water, boil the shin bones for 10 minutes. Discard water but keep the bones. This will help to remove some of the cloudiness and off-putting flavors. Put the bones back in the pot and cover with water. Add the cloves, star anise, nutmeg, chilies, beef base, and pepper. Boil for AT LEAST 3 hours (some recipes call for as much as 10-12 hours). Add enough water to keep the liquid level high enough for a pot of soup. Allow to cool. Skim fat off the top and discard. Bring the soup back to a boil. Add onion, celery, carrots, and meat. Boil again until the meat is soft and tender (but not falling apart). Should take an hour or two (maybe more, depending on what meat you are using). Add rice noodles and chopped cilantro to taste. Continue to boil until noodles are soft. Take off heat. Remove bones. Garnish with bean sprouts, a lime wedge, fresh cilantro, and a dab (or more) of Sriracha sauce.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903