What’s happenin’ in the HOUSE:
Tonight:
- YES – We curl tonight AND
- It is pre St. Patrick’s Day! WEAR GREEN!!
Next week:
- It’s officially SPRING!
Thank you: From the Jerry Sproat Food4Kids - As a result of our league’s participation they had the best collection of donations ever!
Laugh of the Week:
Get to Know your WNL teams:
Team Lindsay
Who are the members of your team and how long have you been curling and maybe how you started curling together??
Skip: Cynthia Lindsay 6+years
Vice: Wendy Tite 4 years
Second: Linda McGuigan 4 years
Lead: Jessica Bekar 1 year
Tell us a story about your team…..
Best game? Your worst game? Your best memory together….
We are a newly formed team for this season. Three of us completed Learn to Curl in the past 5 years and we were able to snag our skip Cynthia Lindsay under threat that one of us would otherwise be skipping! Being a new team, we are just starting to create our own memories but we are thriving as a learning team and improving every game. As far as best game and worst game, this is a conundrum. We seem to have our best game, which is followed by our worst game (repeat), and can only surmise this as the universal mystery of curling.
What would you like the other WNL members to know about your team?
We are fun first, improvement second, and foremost love the game. We are always willing to share whatever knowledge we have and always willing to help new teams, because we all started in the same place.
What is your team’s favourite food? Or favourite place to eat?
Our favourite place to eat is “Community Restaurant” on Kerr street. We have two Vegans on our team and two potential converts. Absolutely delicious food, and where we had our first team get together.
Stuff that will help us Curl better:
Curl up with Jamie – Jamie Sinclair tips: Weight Judgement
Recipes Around The Rings:
Easy Honey-Ginger Seared Salmon Pieces Over Coconut Rice
by TAMARA GREEN AND SARAH GROSSMAN
PREP TIME: 20 min
COOK TIME: 20 min
YIELDS: 2 servings
When you’re in need of an easy weeknight dinner that’s simple to put together, can be prepared quickly, and is incredibly flavourful – this is the recipe for you. Cutting salmon into smaller bite-sized pieces, coating them in a savoury-sweet soy-honey marinade and then frying them up until caramelized creates the most appetizingly crisp texture and taste. Serve over seared bok choy and fluffy coconut rice to elevate every single bite.
INGREDIENTS
Coconut Rice
- 14 oz full-fat coconut milk
- 1 cup water
- ½ tsp sea salt
- 1 cup jasmine rice, rinsed
Honey Ginger Salmon
- ¼ cup soy sauce or tamari
- 2 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp lime juice
- 3 tsp grated ginger
- 2 garlic cloves, minced
- 1 pinch red chili flakes (optional)
- 26 oz skinless salmon filets, cut into 1 ½-inch cubes
Seared Bok Choy
- 2 tsp extra virgin olive oil
- 3 baby bok choy
- Salt, to taste
- Pepper, to taste
Garnish
- Sesame seeds
- Green onions, sliced
DIRECTIONS
Step 1
Make the rice: In a medium-sized pot, pour in the coconut milk, water, salt and rice. Bring to a boil, cover, reduce to a simmer and cook for 20-25 minutes until fluffy.
Step 2
Meanwhile, to make the salmon, combine the soy sauce, honey, sesame oil, lime juice, ginger, garlic and red chili flakes in a large bowl. Toss in the salmon pieces and mix to coat. Cover and refrigerate for a minimum of 15 minutes.
Step 3
Place a wide skillet over medium-high heat, add in the oil, and place in the salmon pieces. Leave the extra marinade in the bowl for now. Don’t overcrowd the pan, to allow the salmon to crisp up and work in batches, if needed. Sear the salmon for about 3-4 minutes per side. Once cooked, set salmon aside.
Step 4
If the pan is too burnt, clean it out or use a new pan. Turn the heat to medium-high, drizzle oil and when hot add the bok choy. Season with sea salt and pepper. Cook for 5 minutes per side, tossing occasionally until softened and bright green. Remove from the pan and set aside.
Step 5
Place the marinade back into the pan, turn up the heat until it starts bubbling, add the salmon pieces back in and toss to coat.
Step 6
To assemble, divide the coconut rice into bowls, layer the salmon and bok choy on top. Garnish with sesame seeds and green onions.
Song of the Week:
Shameless plug of talent….
Work In Progress – by Lauren Torey
You can watch the making of this song at this link - https://youtu.be/IUZQsO84w3M
(Yes, that’s my daughter!! 
)
P.S You can find all of our Newsletters from this year on our club website. Look under CLUB in the drop-down section and choose NEWSLETTERS.
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! 