Volume 3 – Issue 13 – January 15th

WHAT’S HAPPENIN’ IN THE HOUSE:

We are still looking for a team (or 2) to run the last night of curling appetizer / FINALS night. We will not be doing a banquet this year. Evelyn has the notes from years past to help you with the details.

If a team does not step up – I am really good at enforcing “forced volunteerism”!

Tonight: It’s national Bagel day! And National Hat Day! And National Pothole day! You know what that means…. Bring some bagels, wear a hat and try to miss the potholes in the parking lot out back!

ALSO Tonight:

Win a Piece of Curling History and Support Breast Cancer Research Submitted by Mary Jane Carroll, Oakville Annie Bonspiel Committee Convenor We are thrilled to announce an exciting opportunity to own a signed Team Canada 2024 World Championship Game-Worn shirt while supporting an incredible cause! The “Annie” is a longstanding Day Women’s interclub bonspiel. This year’s theme is “Annie Thinks Pink” and the Jan 22 event will be raising funds for Breast Cancer Research. Members of the organizing committee are selling tickets and will be present following the early draw on Wed Jan 15 to offer WNW the opportunity to win one of the jerseys. Thank you so much to the WNW early draw last week who have already so generously donated! Two exclusive shirts are up for grabs: Rachel Homan's Signed Team Canada Shirt Brad Gushue's Signed Team Canada Shirt Donated by: Foxglide Sportswear Ltd. Team Homan & Team Gushue Event Sponsors: Oakville Executive Golf Courses Silvano’s Salon

Ticket Prices & Payment Options: $10 for 1 ticket $25 for 3 tickets Cash and e-transfer payments (This email address is being protected from spambots. You need JavaScript enabled to view it.) will be accepted. 100% of the jersey raffle proceeds will go toward Breast Cancer Research. The draw will be held on January 22nd at 4:30 p.m. Don't miss your chance to own a piece of curling memorabilia and at the same time, make a difference in the fight against breast cancer! Good luck and thank you for your support, Oakville Annie Bonspiel Committee

This Weekend: Grand Slam Of Curling - in Guelph!

SWAG: I am still working with the company on getting samples (or something). We only have 3 orders so far… So this may all be a waste of time; However, Once again - The link to the order form is HERE!

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn to Curl with Jamie…

RECIPES AROUND THE RINGS:

SALMON WITH GARLIC CREAM SAUCE

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

Garlicky cream sauce. Sneaked-in greens. Soft, juicy, tender salmon fillets. What’s NOT to love?

WHY MAKE SALMON AT HOME?

• Quick, easy and impressive. Salmon cooks together very quickly. It makes for a great weeknight hero and is also impressive enough to serve to guests.
• Budget-friendly. Frozen salmon is typically much more budget-friendly than fresh salmon. And although there is some misconception that fresh is better than frozen, fresh salmon is frozen at its peak, sealing in all the nutritional quality as freshly caught fish.
• Omega-3s. Salmon is a nutritional powerhouse! Thank you omega-3 fatty acids.
• Versatility. You have so many options here – you can grill the salmon, pan sear the salmon, smoke the salmon, poach the salmon, etc.. It’s basically your own adventure here!

The salmon fillets comes out perfectly seared and golden brown complemented by the most velvety cream sauce of your dreams.

Not a fan of spinach? Kale would be a great leafy green substitute. Don’t want to use wine? Additional chicken stock can be used instead. This recipe is very forgiving yet so so impressive.

WHAT TO SERVE WITH SALMON

• Garlic Parmesan Roasted Potatoes
• Roasted Vegetables
• Italian Chopped Salad
• Easy Skillet Dinner Rolls

SALMON WITH GARLIC CREAM SAUCE

yield: 4 SERVINGS
prep: 15 MINUTES
cook: 15 MINUTES
total: 30 MINUTES

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

INGREDIENTS

• 4 (6-ounce) salmon fillets
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 medium shallot, diced
• 2 tablespoons all-purpose flour
• ¼ cup dry white wine*
• ¾ cup chicken stock
• ¾ cup half and half*
• 3 cups baby spinach
• 2 tablespoons chopped fresh dill
• 1 lemon, cut in wedges

EQUIPMENT

• Cast Iron Skillet

INSTRUCTIONS

1. Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.
3. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in wine, scraping any browned bits from the bottom of the skillet.
6. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
7. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.
8. Serve immediately with lemon wedges.

NOTES

*Chicken stock can be used for white wine as a non-alcoholic substitute.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Games, Books, Movies and Shows:

New idea – Let’s share some ideas for good games or books or movies or shows! Send me a little blurb as to what it is and why you like it!

I will start… The game CATAN….

Also – an outing before your Jan 29^th - 9pm game (if you are so inclined) ….