Friends for Jeff Spiegelman,
It’s good to be back after a September break. Its been a busy month. I spent a week in Taiwan, celebrated a birthday, have been trying to get caught up in real estate work, etc. etc. etc.
-Good Yom Tov, everyone. I will be fasting on Wednesday for the holiday.
-On Thursday, October 10th, I am guest speaking at the monthly meeting of the Kent County GOP. The event kicks off at 6:45 p.m. at Grotto’s Pizza in Dover. Come join us!
-On Saturday, October 12th is the Modern Maturity Center Annual Gala.
-We are putting together our Sportsman Caucus and Small Business Caucus schedules for next year. Please let me know if you would like to be added to the mailing list to get update on when we are having meetings. They are open to the public.
Below is our meeting with constituents schedule. Stop by one or all to chat.
-Friday, October 18 – Painted Stave 5 p.m. to 6:30 p.m.
-Wednesday, October 30 – Little Italy Pizza Shop Noon to 1 p.m.
I have only recently discovered something called “black garlic.” This is normal garlic that has been preserved in a way that makes the cloves dark black and almost creamy. It has a great texture and a heavy, unique flavor. A real cook/chef (meaning, someone a lot better than me) might describe it as “umami”. But what do you do with it? Here are some ideas:
-Place slices of it over slices of tomato topped with salt and a drizzle of olive oil
-Soak it in olive oil for a delicious infusion.
-Chop it very thin for roasting pumpkin seeds (more on this next week)
-Use slivers of it on steak instead of normal garlic
-Slice thin for use on smoked salmon and cream cheese
-Use slices for an antipasto plate
-Go get some, try it, and report back what you learned. I keep discovering new uses.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903