Edition 49

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Semi – Finals!  Check the website for the update on sheets and times.  If you are not curling tonight – we would love for you to join us in cheering on our WNW semi-finalists.

Next week: THE FINALS!!  Tickets for the FINAL closing celebrations are due this SUNDAY – March 31^st.

Wednesday April 3^rd,  come on out to mix, mingle and cheer on our finalists!

Please note – tickets will NOT be sold at the door and must be purchased in advance by e-transfer to Sarah Ross at This email address is being protected from spambots. You need JavaScript enabled to view it.

**A NOTE TO ALL WNW MEMBERS:**

We are aware that there are members who are concerned about our WNW budgeting practices and we would like to assure you that we are fully transparent with what we do with the little money we have for our league.

When you register you are required to pay an extra $25 prize levy.  This is for the season end prizes and we ensure that we keep a little back for our opening dips and drinks (as we do not request tickets for this event).  

When you are asked to pay a nominal fee for the closing Finals appetizer night – this purely subsidizes the total cost; ensuring we have a tiny bit of money in our account to keep it open and get through our next year.

We also have a few of  incidental costs over the years like:

• Trophy engraving & trophy replacement
• Bereavement donations
• The only money we receive from the club is the prize levy money
• We do not charge for the wine and cheese – that comes out of the WNW account (NOT the OCC account)
• We paid $400 for instructor fees out of our money this year; similar amounts last year as well
• In the past, the WNW account partially subsidized the closing banquet (as people went over budget)
• The closing banquet expenses include more than food – decorations, napkins, flowers for the tables etc.

We have no other source of funds, because we do not have anyone fundraising for our league.  If someone wants to take on the task of fundraising during the season; all this could be “FREE” – note that we would still be fundraising among our own members!

Any swag or extra fun prizes that Sheri does, is from her own pocket; She does not utilize our minimal budget.  

If you would like a print out of our Treasurer’s budgeting – please feel free to request this.  

We are always open to hearing your suggestions and concerns; please feel free to email Sheri & Evelyn with any ideas on ways we can make things better.

We hope you enjoy both the semi-finals tonight and the EXCITING and fun FINALS next week!

Your humble volunteers,

Cheryl M, Evelyn & Sheri W

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!! 

Let Sheri know when you have found it.  It will go towards your ‘hunt’ score for prizes next week! 

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 have the prizes ready for next week!

LAUGH OF THE WEEK: (in honour of my being at my daughter’s opera recital in NYC tonight)

Singing in the shower is fun until you get soap in your mouth.

Then it's a soap opera.

STUFF THAT MAKES US CURL BETTER:

Top Five Mistakes New Skips Make

RECIPES AROUND THE RINGS:

RECIPE COURTESY OF RACHAEL RAY

Fish Fry

Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings
Nutrition Info

Ingredients

• Vegetable oil, for frying
• 1 1/2 to 2 pounds fresh cod
• Salt and pepper
• 1 /2 cup all-purpose unbleached flour
• 2 large eggs
• 2 tablespoons cold water, a splash
• 2 cups plain bread crumbs
• 1/2 teaspoon dried mustard powder
• 1/4 teaspoon cayenne pepper, a few pinches
• Wedged lemons and malt vinegar for topping

Directions

1. Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
2. Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
3. When the fish is evenly golden all over, remove and drain on brown paper sacks.
4. Suggested: 3 disposable pie tins .

SONG OF THE WEEK:

 Cristina Ramos - Got Talent 2016 Opera Rock - Highway to hell

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!