Edition 10

 What’s happenin’ in the HOUSE:

START Talking - We have a choice…. To curl or not to curl – that is the question!

• Curl during March break – Wednesday March 15th and end our season at the end of April.

OR

• Not curl March break and end the season the first week in May. Do you want to vote? Or send me emails? Have an opportunity to discuss one night?

Pot Luck TONIGHT:

• Play your regular 8 end game and then have a mini pot luck right at your table. That means each team brings enough food for 8 and shares after their game.
• Bring your own – plates, cutlery, napkins, serving dishes and spoons ….etc. (Please clean up your table when you are ready to leave the club)
• If you believe your dish is too good to be true – please feel free to share with teams/players at other tables.
• IF YOU ARE LATE DRAW – you might choose to have your potluck BEFORE your game…… It’s up to you. You are welcome to wing it – or coordinate savory and sweet with your opposing teams beforehand (emails for teams can be found on our website in the member login)
• Please remember – all this is just for extra fun…. If you choose not to participate, that is okay, just let your other team know (maybe they can join some other teams)

A PUZZLE – to learn the code for the locker room door:

• The number that comes at the end of this year.
• If you win you are # ___
• Most people have this many toes on their left foot.

 Curling Etiquette Reminder:

• When the winners of the game buy drinks –
• 2nd place teams – please reciprocate by offering and buying drinks for the second round

Laugh of the Week:

I got my daughter a fridge for her birthday.

I can’t wait to see her face light up when she opens it.

Get to Know our WNL Teams:

Team Murphy

Introducing Team Murphy:

Skip - Janet Murphy

Vice Skip - Sarah Reid

Second - Jacquie Ramier

Lead - Victoria Swystun

Janet, Sarah and Victoria started curling together at Oakville in 2009, with Jacquie joining the team in 2015. However, our team’s history extends well before then. Janet and Jacquie are sisters who grew up curling in Nova Scotia. Sarah and Victoria met in kindergarten in Sault Ste. Marie and have played together since they started curling. 

Each member of our team started curling in either grade 6 or 7 and collectively our team has curled for 130 years. Now you can guess how old each of us are!

Team Murphy enjoys any flavour of Miss Vickie’s chips after a curling game and can be found dinning out at Spoon and Fork for all you can eat sushi.

Stuff that will help us Curl better:

(from NBCOlympics.com)

The strategy of curling mainly involves shot selection. There are several different types of shots:

• Draw: A shot designed to stop inside or in front of the house (the concentric circles at the end of the rink). This is the basic scoring shot.
• Freeze: A form of a draw that stops in front of another rock.
• Guard: A shot that stops in front of the house and is intended to prevent the opponent from hitting a stone in the house.
• Hit-and-roll: Generally, a shot designed to take out an opponent’s rock and then roll the shot rock to a designated spot. It is also possible to play a hit-and-roll off the team’s own rock.
• Peel: A shot designed to remove another stone, as well as the shot rock.
• Raise: A type of draw designed to bump a rock to another position.
• Takeout: A shot that removes an opponent’s stone from play. A takeout that is designed to remove a guard is called a peel.

It’s important to realize that these are just the basic shots. At higher-level competition, a shot might be a combination of several of the above. For instance a “raise-takeout” would be hitting a stone in play and bumping that stone into another stone, which is taken out of play.

Recipes Around The Rings:

From Cooking Light – Aug 2000

My friend makes this all the time and I just made 4 of them: 1 to eat and 3 to freeze!

Italian Meat Loaf with Fresh Basil and Provolone

Ingredients:

• 1 cup boiling water
• 1/2 cup sun-dried tomatoes, packed without oil
• 1/2 cup ketchup
• 1 cup seasoned breadcrumbs
• 3/4 cup finely chopped onion
• 3/4 cup chopped fresh basil
• 1/2 cup (2 ounces) shredded sharp provolone cheese
• 2 large egg whites
• 2 garlic cloves, minced
• 1 pound ground round
• Cooking spray
• 1/3 cup ketchup

Directions:

1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
2. Preheat oven to 350°.
3. Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.

WNL Logo:

I have to be honest with all of you – I don’t know what I am doing with determining a logo. 

Is there someone who can help make this happen?

Voting POSTPONED – date TBD….

Special Pin Competition:

Keep working on getting those beads – ON PURPOSE!

Got something you want in the newsletter?  Please send it to This email address is being protected from spambots. You need JavaScript enabled to view it. for our next edition of WNL². Submissions are helpful.  Please send by  Monday evening.   I need stuff!