Volume 3 – Issue 9 – December 4

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: It’s a new session of Curling – Check the website for your division and time to curl.

Appetizer night #2. The other ½ of your team will bring appetizers for sharing with the team you are playing with. (Again, 9pm games are welcome to come early to enjoy!)

Next week: Order forms for swag will be ready for the newsletter. It’s taking me a bit – I know!

Things to know: We recently had an uninvited guest in our club; who took something that was not theirs.

The security of us and our things is important. We cannot promise that your things will be safe – especially if we leave doors open!

Please keep our locker room door closed. For those that do not know the code to get in – here is a hint…

If you get a bronze medal – what place did you come in?

Right now Erika Brown and team are this number in our league….

Most people have this many digits on their right hand…..

GET TO KNOW THE TEAM behind the scenes:

Ian Tetley – General Manager OCC

How long have you been with the club?

1.5 years as General Manager (almost a lifetime 😉) I have been a member since 2006.

What does our league need to know about you?

My first love in sports was skiing. Growing up in Thunder Bay we had 5 ski hills within 20 minutes of town. So naturally, as a kid I got introduced to skiing and ski racing. I attended the Canadian Juvenile Championships in Stoneham. QC when I was 15. I competed in all three disciplines, downhill, giant slalom and slalom. I didn’t win but still have great memories.

I have been very fortunate at sports, at 12 yrs old I won the Canadian Little League championship and should have gone to Williamsport, PA for the Little League World Series. But that year (1975), the USA would not let anyone into the Worlds because some of the Asian countries used to lie about the kids ages.

My family and greater family have been dedicated to this game for a long time. My father (Bill Tetley) won the MacDonald Brier in 1975 and then lost in the semi -finals at the Worlds that year.

My mother (Elaine Tetley) competed in the Canadian Ladies Curling Championship in 1971 and 1972 representing Ontario.

My brother (Ross Tetley) played for Rick Lang in the 1991 and 1993 Brier. Making the semi-finals.

My wife (Erika Brown) is a 3 x Olympian for USA in Curling and a 9-Time USA Women’s Champion.

My Father-in-Law (Steve Brown) is a 3 X USA Men’s Champion

My Brother-in-Law (Craig Brown) is a 2 X USA Men’s Champion

Go figure, I have three sons and none of them curl, yet.

What does our league need to know going forward?

The game is evolving each year. We keep looking for ways to tweak leagues to keep them modern. Whether it means starting a little earlier cause more members are flexible with their schedules. There was a suggestion that came from Madison, Wisconsin where the women have a dinner league. Starting games at 4:30pm and after the game one team prepares dinner for their opposition. We have the facilities to assist here, why not use it.

What else do you want them to know?

We are all fortunate to all belong to one of the best clubs in Canada. My vision is to push the envelope and keep evolving and be the best in class.

LAUGH OF THE WEEK:

joke1

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #25 - Directional Sweeping

RECIPES AROUND THE RINGS:

Doritos Sausage Balls

Nicole McLaughlin

recipe1

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12
Yield: 24 sausage balls

Ingredients

Original recipe yields 12 servings

1/2 pound fresh Mexican chorizo, casings removed
1/2 pound ground pork or milkd breakfast sausage, casings removed
1 1/4 cups all-purpose baking mix (such as Bisquick®)
¾ cup finely ground nacho cheese-flavored chips (such as Doritos®)
1 (8-ounce) package pre-shredded Mexican cheese blend
2 tablespoons finely chopped pickled jalapeno
2 tablespoons chopped fresh cilantro
1 cup sour cream
1/3 cup prepared salsa

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper sprayed with nonstick cooking spray.
Using a stand mixer with a paddle attachment, beat together sausages, Bisquick, Doritos, cheese, jalapeño, and cilantro with until well blended.
Using a small ice cream scoop, scoop and roll 1-inch balls, and place 1-inch apart on prepared baking sheet. Bake in preheated oven until cooked through, about 20 minutes.
While sausage balls bake, stir together sour cream and salsa. Serve sausage balls with sour cream-salsa dip.

Cook’s Note

You can easily make these in advance - just form the sausage balls and freeze them in a single layer on a baking sheet; once frozen, transfer to a freezer-safe container. When you're ready to serve, pop them straight from the freezer to the oven and bake for 30 to 35 minutes.