Townsend Fair Saturday- Poor Man’s Burnt Ends- September 16th 2018 Update

Friends for Jeff Spiegelman

One of our biggest events of the year is this coming weekend. It’s the Townsend Parade and Fair. See below for more details.

-Tomorrow (Monday) morning is our next coffee with constituents at Willey Farms. Please see below for more details.

-Thursday evening is the annual Smyrna Rotary Scholarship Dinner.

-Friday I am attending Induction Day at First State Military Academy. Then, Friday evening is the National Wild Turkey Foundation dinner.

-We are looking for volunteers to help us on Saturday, September 22nd for the annual Townsend Parade. We are going to have a float and we need people to walk and ride with us in our familiar campaign yellow. No experience necessary. Show up and we will have shirts for you. Please let me know if you are interested. Lineup is at 9 a.m. for a 10 a.m. kick-off.

-If you would like a sign for your yard, please email me your address or stop by one of our constituent meetings below. Thank you and let’s turn the streets of the 11th into “yellow sign roads”. Please make sure that the signs are at least 10 feet off the road, or DelDot will come and take them and send me a fine.

-COME ONE, COME ALL. All are invited to our constituent meetings. Come to any or all for some good conversation. I will have my yellow signs with me at these events if you would like to pick one up for your yard.

September ****NEW DATE*** Monday, 17h Willey’s 8 a.m. to 9 a.m.

Wednesday, 26th  Mamie Warren Senior Center  Noon to 1 p.m.

October Monday, 8th Eats and Sweets  8 a.m. to 9 a.m.

Saturday, 20th 3 Palms Zoo  7 p.m. to 8 p.m.   rain date Friday, October 26th
7 p.m. to 8 p.m.  – Boo! At the Zoo

Saw this recipe on Facebook. I did a little research and had to modify it for two people instead of a whole family. Turned out really well. Actually, this might be one of the best things I have ever cooked.

-1.5-2lbs chuck roast

-Salt, pepper, garlic powder, chili powder, paprika, cumin, coriander

-1 large onion, sliced

-BBQ sauce

Preheat the smoker to 225 degrees. Season the roast with all the seasonings. Smoke until internal temperature reaches 165 (about 4 hours, depending on thickness). Wrap tightly with heavy foil. Cook another hour. Take the meat off the grill and let sit, covered, for 20 minutes. Cut into 1 inch strips. Cut the strips into cubes. Place in a pan and add the onion. Mix in some BBQ sauce until the meat and onion are coated. Increase the temperature to 250. Cook 1.5-2 hours, mixing occasionally. Mix in some BBQ sauce again until lightly coated. Cook 10 minutes. Serve on hamburger buns with BBQ sauce.

— Thanks.
Jeff Spiegelman
Representative 11th District
Dover: 302-744-4171
Cell: 302-399-7728
Fax: 302-739-2773
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938

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