Volume 3 – Issue 10 – December 11

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Order your swag! See the order form at the bottom of this newsletter. Deadline: January 15th, 2025

Next week: Is our last game of 2024! Wear something Christmasee!

Things to know: 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…..

TEAM OF THE WEEK:

team

Erika, Tammy, Doreen, Kimberlee

This is our 2nd year curling as a team. We are very excited to see our own improvement every week. We have come together as a group through our children and their schools. We have become “empty nesters” and we’re looking for something active to do, besides sitting around drinking wine. This allows us to do both, so best of both worlds! 😂❤️

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!

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #23 - How To Call Line

RECIPES AROUND THE RINGS:

diy cocktail kits

These DIY Cocktail Infusion Kits are the perfect easy homemade holiday gift! They're also super affordable and easy to customize with different add-ins and liquors.

INGREDIENTS

Spiced Orange Bourbon Kit:

5-6 navel or cara cara orange slices, sliced into ⅛-inch rounds
3 1-inch pieces crystallized (candied) ginger
1 cinnamon stick
2-3 whole cloves
1 cardamom pod (optional)
1 star anise pod (optional)

Pineapple Jalapeño Tequila Kit:

6 pineapple slices, cut into ⅛-inch rounds (or use store-bought dried pineapple)
1 small jalapeño, halved lengthwise (remove seeds for less spicy option)
4 lime slices, cut into ⅛-inch rounds
1 tablespoon sugar (we used turbinado) or 3 small sugar cubes

Cranberry Citrus Vodka:

½ cup fresh cranberries, halved
4-5 slices blood orange, cut into ⅛-inch rounds
4-5 slices tangerine, cut into ⅛-inch rounds
1 sprig dried rosemary
1 tablespoon sugar (we used turbinado) or 3 small sugar cubes

INSTRUCTIONS

Preheat oven to the lowest temperature* – we did 170˚F (75˚C). Line 2-3 baking sheets with parchment paper.
Prepare all of the fruit. We recommend drying out extra than what's listed above so you have back ups in case anything burns. Make sure to slice everything to the same thickness (about ⅛-inch), otherwise they will not dry at an even rate. Place all of the fruit on the sheet pans, grouping it by type (some fruits will take longer than others).
Place in the oven. The rosemary will take 1-2 hours, the limes and cranberries will take 3-4 hours, the oranges will take 4-6 hours, and the pineapples and jalapeño will take 6-8 hours**. The fruits are done when they are completely dry to the touch on both sides. They may still be slightly pliable when you remove from the oven, but will harden as they cool.
Assemble the jars! Simply add all ingredients to a glass mason jar, screw on the lid and add a label. Write on the label, instructing the user to fill the jar with the alcohol of their choice and infuse for 1-3 days before straining.

NOTES

*If your oven only goes down to 200˚F, subtract 1-2 hours from the times listed in the instructions. Make sure to check them often, as there is a chance they will burn. Flip them every 30-60 minutes to prevent burning.

**Note that every oven is different, and these times may be shorter or longer than listed based on your oven. We recommend that you start to check each ingredient early and often to prevent burning. If needed, flip the fruit every hour or so to prevent burning.

Shelf life: These DIY cocktail kits will last for 1 year in a cool, dark place. If stored in 80˚F, they will last 6 months.