Edition 34

What’s happenin’ in the HOUSE:

Tonight: Is the last night of this series!  Make it count! 

Last week:  There were some great hats last week!  I am sorry I forgot to take pictures!

Next week: Check your team status and when you curl – if you change divisions you may change your curl time.

A Question:   What is The Bell Rule??

We have 3 bells during a game.

The 1st sounds when the game starts - it typically sounds at 6:40 for the 1st game, and sounds when the last ice is ready for play for the 2nd game.

The 2nd sounds 1hr and 40min after the 1st bell and when the bell clock reaches 15 min. - This signifies that you can complete the end you are on and one more end.  Of importance here is how to determine what end you are in. An end is considered finished and the next end has started when the final rock of the skip with hammer crosses the tee line (the line that runs across the centre of the house rings) at the delivery end.

The 3rd sounds when the bell clock reaches 0:00. This means you can only finish the end you are currently playing.

An extra note: just because when the 2nd bell sounds you have started an end and should be able to play that one and one more - if you take too long to play the end you are in and the 3rd bell sounds while you are still in that end, you cannot play the one more.

The Year Long Scavenger Hunt

– This is your off ice team building fun….

Guidelines:

• Keep a spot on your phone/computer or day book that tracks your successful ‘hunting’ over the curling season. 
• Each week your team will be given a clue to gather, take a picture of , answer or do….
• As per my personality – the more creatively you complete the clues – you can get bonus points!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

Laugh of the Week:

 What do you call a magician that loses his magic?

Ian.

 Stuff that makes us Curl better:

Some curling etiquette

Positioning of Players during play

When your team is not delivering a stone, the players who will be sweeping the next stone should always stand to the side of the ice between the 2 hog lines, You should not be standing on the boards or behind the house at either end of the sheet. Also once you have stopped sweeping your team rock and are returning to the delivery end, please remember to walk down the sides of the sheet in single file - and try to stop moving while the opposition rock is being delivered.

Recipes Around The Rings:

 Fresh Spring Rolls with Peanut Sauce

• Author: Cookie and Kate
• Prep Time: 40 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 24 spring rolls 3x
• Category: Appetizer
• Method: By hand
• Cuisine: Vietnamese

INGREDIENTS

Spring Rolls

• 6 ounce rice vermicelli or maifun brown rice noodles*
• 3 teaspoon toasted sesame oil
• 3/4 teaspoon fine sea salt
• 3 cup torn butter lettuce, ribs removed
• 3 cup very thinly sliced red cabbage
• 6 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
• 6 Persian (mini) cucumbers or 3 small cucumber, thinly sliced or sliced into strips with a julienne peeler
• 6 medium jalapeños, ribs and seeds removed, thinly sliced
• 3/4 cup thinly sliced green onions
• 3/4 cup roughly chopped fresh cilantro
• 3/4 cup roughly chopped fresh mint
• 24 sheets rice paper (spring roll wrappers)

Peanut Sauce

• 1 cup creamy peanut butter
• 6 tablespoon rice vinegar
• 6 tablespoon reduced-sodium tamari or soy sauce
• 6 tablespoon honey or maple syrup
• 3 tablespoon toasted sesame oil
• 6 cloves garlic, pressed or minced
• 6 to 9 tablespoons water, as needed

INSTRUCTIONS

1. To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
6. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
7. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.

Song of the Week:

Come From Away – Welcome to the Rock

 Do you have a song request?  Email it to me (address below)

P.S – You can find all 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!