WHAT’S HAPPENIN’ IN THE HOUSE:
Tonight: Our beginning of Playoffs – check the website for your division, opposing team and sheet assignment.
Congratulations to our very own Janet Murphy for winning the Ontario Senior Women’s with Team Rizzo this past weekend!
Next week: The semi-finals! We hope you are in them – but if not – come to the club and cheer on your fellow Wednesday Night Women!
The week after that:
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!! 😊
Answer This #21: 
Please send your scavenger hunt answers, pictures and discoveries for your team to: This email address is being protected from spambots. You need JavaScript enabled to view it.. I will get the prizes ready for our final evening April 3rd!
Just one more week in the ‘hunt’
LAUGH OF THE WEEK:
STUFF THAT MAKES US CURL BETTER:
Five Tips for Playing Without the Hammer
From Chess On Ice….
RECIPES AROUND THE RINGS:
RECIPE COURTESY OF ALEXANDRA UTTER FOR FOOD NETWORK KITCHEN
Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.
Ingredients
- Kosher salt and freshly ground black pepper
- 1/2 cup panko
- 1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
- 1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 2 teaspoons Dijon mustard
- 3 tablespoons fresh lemon juice, plus lemon wedges for serving
- Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
- 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
- 2 cups shelled English peas or thawed frozen peas (about 10 ounces)
- 2 tablespoons unsalted butter
- 4 radishes, thinly sliced (about 4 ounces) (see Cook’s Note)
Directions
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
- Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
- Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
- Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
- Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.
SONG OF THE WEEK:
Another different kind of song (And a great Manitoba Band!)
Crash Test Dummies - The Ballad Of Peter Pumpkinhead (Official Video) ft. Ellen Reid
P.S – You can find all our Newsletters from this year on our club website. Look for Newsletters under the Information button.
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! 😊