WHAT’S HAPPENIN’ IN THE HOUSE:
Tonight: Enjoy the game! Enjoy your team! Tip your bartender!
Next week: Halloween! One day early. Wear something that makes you stand out! It doesn’t have to be a full costume (but it could be!)
This season: Do you want WNW swag? What do you want? Let’s make a plan and get great stuff for you before Christmas…. Just let us know what you are interested in. Let’s be PROUD of our league!
TEAM OF THE WEEK:
Maureen, Gail, Lois & Laurie!
Last season, Sheri tried very hard to encourage team building by having curlers take pictures of themselves doing various activities. Unfortunately, we were hard-pressed to field a team without spares for much of the year. Instead we decided to get new team jackets!
That warranted a trip to the Premium Outlet Mall on a very cold winter’s day where we spent hours trying on jackets and trying to reach a consensus on outerwear suitable for all of us. Did the colour suit us? Did they have the same jacket in all our sizes? Was the style right? Was the price right? Full zip or half zip? Hooded or not? Four hours later, after much laughter and discussion, we took a coffee break to weigh our options. We ended up purchasing our jackets at one of the first stores we entered. Even then, we were heard talking about the price and the store gave us a further discount on the marked price. We figured we had created too much of a disturbance and they wanted to get rid of us.
The day was truly a bonding experience. It made hosting this season’s opening social so much easier to plan, but that’s another story!
Just look at these rockn’ women! You could be like them! Send me your Pictures and team story! This is sooo AWESOME!
PLEASE share a picture and an introduction to your team for the league. Send your team submissions to This email address is being protected from spambots. You need JavaScript enabled to view it.
We really want to know who you are! Be proud! Be awesome! Be a team league advocate by sharing your story! Are you an awesome team? Are you a new team? Have you been in our league FOREVER? Please …. Please…. Please - send me a picture and tell us something about you – so when we see you at the club OR play against you on Wednesday – we know something about you! PLEASE!!
LAUGH OF THE WEEK:
STUFF THAT MAKES US CURL BETTER:
Thank you to Innovation Physical Therapy for the tips….
5 Great Curling Stretches to Help You Get Back in the Game.
Now that winter is here, we are already getting back into our favourite winter sports. For some of us, curling is our winter sport of choice. As with many seasonal sports, we need to stretch before getting back to curling this season. Stretching is crucial as we use muscle groups not typically used in everyday life unless deep lunges are part of your daily routine!
To make sure that you remain injury-free this curling season, we have highlighted three essential curling stretches and explanatory images to perform before and after curling:
Hip Flexor Stretch
- Step one foot behind you in a stride stance
- Put your hands on your hips
- Push your hips forward
Glute Stretch
Option 1:
- Lie on your back with both knees bent
- Bring one foot up and place the outside of the ankle on the thigh of the other leg
- If you require a more intense stretch, push down on the top knee
- If you need a more significant stretch, grab the bottom thigh and pull the leg toward the chest
Option 2:
- Start on your hand and knees
- Bring your knee forward and place the outside part of the leg on the floor
- Extend your other leg directly behind you
- If you need a more intense stretch, come down onto your elbows
Hip Adductor Stretch (Side lunge)
- Step one foot directly out to the side
- Lean towards one side
- Make sure your supporting knee remains in line with your 2nd toe
- Brace your upper body by placing your hand or elbow on the supporting leg
Low Back Stretch
- Lie on your back
- Bring both knees to your chest
- Wrap your arms around your shins and pull until you feel a gentle stretch in the low back
Quad Stretch
- Stand on one foot and grab your opposite ankle
- Stand by a sturdy surface if you require extra support
- Pull your ankle towards your buttocks, making sure your knees are touching
- For a more intense stretch, push your hips forward
RECIPES AROUND THE RINGS:
White Chicken Chili
BY LENA ABRAHAM
YIELDS: 6 - 8 serving(s)
PREP TIME: 15 mins
TOTAL TIME: 50 mins
CAL/SERV: 554
Can we all agree that chili is THE comfort food staple? Whether I'm looking for a cozy weeknight dinner or an addition to a game day spread, it always hits. We've created our fair share of variations on the classic here at Delish, but this white chicken chili is one of my all-time favorites. Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess to switch up classic chili. Plus, everything comes together in less than an hour (!!), making it an easy, no-stress dinner to cozy up to any time of year.
Ingredients
- 1 Tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 3 boneless, skinless chicken breasts, cut into thirds
- 5 c. low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt
- Freshly ground black pepper
- 2 (15-oz.) cans white beans, drained, rinsed
- 1 1/2 c. frozen corn
- 1/2 c. sour cream
- 1 avocado, thinly sliced, for serving
- 1/4 c. chopped fresh cilantro, for serving
- 1/4 c. crushed tortilla chips, for serving
- 1/4 c. shredded Monterey Jack, for serving
Directions:
- In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.
- Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
- Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.
Recipe Tips
Neutral Oil: I prefer to use a neutral oil like vegetable or sunflower here because they’ve got a mild flavor that won’t overpower the seasonings, but extra virgin olive oil will work if that’s what you’ve got.
Jalapeño: This chili isn’t too spicy, but if you or your family are quite sensitive to spice, feel free to omit these. I do recommend keeping the green chiles though, since they bring a lot of flavor without a ton of heat.
Chicken Breasts: You’ll be cooking these in your pot alongside your aromatics and broth, so cut them small enough to fit but not so small that they’ll get lost—into thirds is what I found to be best. Don’t want to both with raw chicken (or have some leftover cooked you want to repurpose)? Leftover or rotisserie chicken works great here, just wait to add it with your beans and corn, when the chili is done cooking.
Chicken Broth: When choosing my broth for any recipe, I almost always go low-sodium so I can control the salt levels. If you’ve only got full sodium, make sure you’re accounting for that when you’re seasoning with salt during cooking.
Green Chiles: I LOVE canned green chiles because they bring so much flavor to whatever dish they’re in, and especially to this chili. They really help cut through the creaminess here.
White Beans: Any beans labeled cannellini, great Northern beans, navy beans, or white kidney beans should work here.
Corn: I like frozen for convenience (and so I can make this year round with ease), but feel free to use fresh if you’ve got it! I haven’t tried with canned, but if you do, let me know in the comments below.
Sour Cream: This serves two purposes—to help thicken the chili and make it extra creamy. Want it even creamier? Feel free to add more, or even better, stir in some extra Monterey Jack directly into the chili before serving.
Toppings: Speaking of cheese, I love topping my bowl with chopped cilantro, crushed tortilla chips, and lots of Monterey Jack, but feel free to add whatever you please! Add an extra dollop of sour cream or sliced avocado for even more creaminess, lime wedges for a citrus boost, or sliced jalapeño for more heat.
Step-by-Step Instructions
This chili is super easy to make. You’ll start by cooking your aromatics (i.e your onions, jalapeños, garlic, and spices) until everything is softened and fragrant.
Next you’ll add your broth, chicken pieces, chiles, and a little salt and pepper, then bring everything to a boil. The goal here is to cook your chicken through, which should take around 10-15 minutes, depending on how large your pieces are.
Pull your cooked chicken out of the pot and let it cool for a few minutes to make it easier to shred. Once chicken is cool enough to handle, use two forks and pull breasts apart. Check out our guide on how to shred chicken for more tips on how to do it if you need.
In the meantime while you’re waiting for your chicken to cool, add your beans to your pot and bring everything to a simmer. Once your beans are heated through, you can smash some of them (I’ve also been known to pulse an immersion blender in there a few times) to get your chili as thick as you want.
You’re almost done! Add your shredded chicken and corn to the pot and let it cook through (check those corn kernels to make sure they’re no longer frozen).
Turn off the heat and stir in the sour cream (and some cheese if you like!). Ladle into bowls and top with whatever your heart desires. Enjoy!
Options
Can I make this vegetarian? To make this chili vegetarian, swap out the chicken broth for vegetable broth, omit the chicken, and sub in an extra can of beans like pinto or chickpeas to round out the chili.
Can I make this in the slow cooker? Absolutely! Check out our Crockpot white chicken chili recipe to make this recipe even more hands-free.
What To Serve With White Chicken Chili
Homemade cornbread: I like my cornbread thick, tender, just a little bit sweet, and not at all dry—this tried-and-tested recipe checks off all the boxes.
Homemade biscuits: Can anything beat a warm, flaky biscuit straight out of the oven (or air fryer 🤯)? The only thing I can think of is a warm, flaky biscuit straight out of the oven...then dunked into this chili.
Baked potato: While baking a potato in the oven is relatively straight forward, there are a couple of steps you don't want to miss to achieve that ideal crispy outside and tender, soft middle. Our guide has all the tips and tricks you need.
Storage
Sealed in an airtight container, white chicken chili leftovers will keep in the fridge for 4 to 5 days and in the freezer for up to 3 months.
PLAY OF THE WEEK:
Top 15 Curling Shots of All Time (from 2021 Curling Day in Canada TSN Special)
Send me your curling play of the week. What shot was incredible? What did you find amazing during your last game?
I will also share big game play video when I can! I bet the league would love your stories though…..