What’s happenin’ in the HOUSE:
Glad everyone is safe:
- It was a tough call to cancel last week – but it kept everyone safe. We will pretend like last week didn’t even happen when it comes to games and points! Keep it easy…
It’s February!
- Only 3 months left of curling. Let’s make the most of it.
- February is known for Valentine’s day! Let’s celebrate! On Feb 15th (in 2 weeks) Wear RED! And maybe bring some chocolates / candies for your fellow curlers??!!
A Fundraiser (of a WNL member):
Curling Keychain Fundraiser in support of the Sandra Schmirler Foundation
- In support of raising money for the Sandra Schmirler Foundation, I will be offering adorable and fun Curling themed Keychains for a donation for $10.00 per keychain.
- There are five different designs to choose from. They are made with love and all by hand. Get one, get two, get them all in support of a great charity.
All of the material has all been graciously donated, meaning 100% of the proceeds from the sales of these items will be donated to the Sandra Schmirler Foundation on Sunday February 26th 2023 during Sandra Schmirler Day at the Scotties.
Click HERE to order yours online.
- Orders will be ready for pick up between games on Wednesday February 22nd between 8:00pm-9:00pm.
- If you have any questions or can’t order online, please feel free to contact me directly at This email address is being protected from spambots. You need JavaScript enabled to view it..
Laugh of the Week:
Get to Know our WNL Teams:
With our games cancelled last week – I don’t have a team to profile this week.
Here is a Canadian Team you might be familiar with:
Stuff that will help us Curl better:
How do I get more power in curling?
Take your hips farther back – Think of a curler's hips like a spring – the further they get pulled back behind the hack, the more energy they have when released. A quick observation of most curlers from beside the hack shows that their hips get elevated and taken back to a position directly above the hack.
Got a weight problem? - Team USA
Mielke
Recipes Around The Rings:
There are lots of ingredients in this recipe and only 3 directions. It is worth every spice! So, so, so tasty.
If your guests insist they don’t like lamb, you can make it with chicken – but this recipe will make them consider lamb going forward!!
RECIPE COURTESY OF INA GARTEN
Lamb and Chickpea Curry
- Level: Intermediate
- Total: 2 hr 40 min (includes marinating time)
- Active: 40 min
- Yield: 8 servings
Ingredients
- 2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced
- 1/4 cup Madras curry powder
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon roughly minced fresh rosemary leaves
- 1 teaspoon roughly minced fresh thyme leaves
- 1/2 teaspoon ground fennel seeds
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- 1 cup chopped yellow onion
- 1 tablespoon chopped fresh ginger
- 2 teaspoons minced garlic (2 cloves)
- 2 cups chicken stock, or vegetable stock, both preferably homemade
- 1 (13.5-ounce) can coconut milk
- 1/2 cup dry white wine
- 1/2 cup tomato paste (6 ounces)
- 1/2 cup dark brown sugar, lightly packed
- 3 tablespoons pure maple syrup
- 2 tablespoons harissa
- 1 cup (3/4-inch-diced) carrots (4 carrots)
- 1 cup (3/4-inch-diced) celery (2 large stalks)
- 1/2 cup golden raisins
- 4 cups canned chickpeas, rinsed and drained (45 ounces) (I use ½ the chick peas – this is A LOT)
Directions
- Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
- Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
- Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
Steamed basmati rice, for serving
Plain whole milk Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for serving
"Cook Like a Pro" by Ina Garten © Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.
WNL Logo:
Voting is open until 7:00 tonight. Please take a look and vote
Special Pin Competition:
Keep working on getting those beads – ON PURPOSE!
Next prize date, Wednesday February 15th.
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! 