Edition 38

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: We are back on the ice!

Next week: It’s Kelly Breard’s 50^th Birthday!  She LOVES birthdays – so make sure to say “Happy Birthday!”

A Question: How excited are you that our first bit of NEW LOGO swag is here! 

(A story about the swag.  I went ahead and ordered these for our league as a start to show our pride in our Wednesday night comradery.  They are for fun.  I will only put them through our treasurer if we sell out and you want more kinds of stuff. These are being sold at cost – no mark ups for fundraising this time.  Maybe next time?? Most importantly – let me know what you want.  Chat with others after your games and come up with league ideas…)

We have embroidered crests for $ 8 (black, red & gold) (Hurry only 25 left)

We have logo’d socks for $ 23 (only 21 pairs left) They are comfy and great quality!

I will have the swag with me at the club from now until we are SOLD out…. Catch me or send me an email and I will get it ready for you.  Payment can be made via etransfer.

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!?!)

WE HAVE 2 TEAMS VYING FOR FIRST IN OUR SCAVENGER HUNT!! CONGRATULATIONS!

1. TEAM SILS
2. TEAM MCKEE

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

 We obviously can’t say it enough….. CLEAN YOUR GRIPPER!!

RECIPES AROUND THE RINGS:

VODKA SAUCE

From: https://damndelicious.net/2020/09/03/vodka-sauce/

Amazingly creamy, so bright, and super quick + easy.
Comes together in 30 min!
Serve with additional fresh Parmesan. SO SO GOOD.

YIELD: 4 SERVING

INGREDIENTS

• 8 ounces radiatore pasta
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 medium shallots, diced
• ¼ cup tomato paste
• ¼ teaspoon crushed red pepper flakes, or more, to taste
• ¼ cup vodka
• 1 14.5 ounce can crushed tomatoes
• 1 teaspoon granulated sugar
• ½ cup heavy cream
• ⅓ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup basil leaves, chiffonade

INSTRUCTIONS

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
2. Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
3. Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
4. Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
5. Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
6. Stir in heavy cream and Parmesan until smooth, about 2 minutes.
7. Stir in pasta, adding reserved pasta water as needed, 1 tablespoon at a time, until desired consistency is reached; season with salt and pepper, to taste.
8. Serve immediately, garnished with basil, if desired.

SONG OF THE WEEK:

If this song doesn’t make you feel fantastic….. I really don’t know what to say…..

Great Big Sea – Ordinary Day

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!