Friends for Jeff Spiegelman,
Well, that first week of June was fairly exhausting. On Tuesday, my DUI loophole bill will be heard on the House Floor. HB152. You can check out the details here http://legis.delaware.gov/BillDetail?legislationId=47466
-Also on Tuesday we have another meeting of the Legislative Oversight Committee, a reception in honor of this year’s Eagle Scout recipients, and I am meeting the new owners of Dover Downs.
-On Wednesday, in addition to a normal committee day, I am guest speaking for Boys State. Senator Paradee and I will talk to the students about how legislation is done (or not) across party lines and across chambers.
-Thursday is a very busy day. We have session as normal, a National Guard lunch, a Small Business Caucus lunch, and a meeting with representatives from the Townsend Town Council.
-Happy Fathers Day, Dads.
-I am still putting together our next round of meetings and coffees with constituents. Are there any days and times you would like us to try to schedule? Thank you to those who have made requests. We will try to accommodate you. Sorry for the delay.
MMMMMMMMMM Fried blobs of snot-look-a-like creatures. This is another recipe where I did not write down exact amounts. I just guessed.
-1 dozen fresh shucked oysters
-Salt and pepper to taste
-2 eggs, beaten
-Peanut oil with a dash of chili oil and a dash of sesame oil
Preheat oil to 350 degrees. Mix all the seasonings with the corn starch. Dip 3-4 oysters in the eggs, drain off excess, and drop into the starch. Make sure they are fully coated. Drop, one at a time, into the hot oil. Cook until a light golden brown. Scoop the oysters out and put them on a double layer of paper towels to drain off the oil. Move the next batch of oysters into the eggs and repeat. Serve with lemon and hot sauce.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903