Volume 4 - Issue 24 - March 18, 2026

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: It might be spring break for some kids - but it is not for us - see you on the ice!

Next Week: Just a couple more weeks of regular season curling - make them count!!

Traditionally we make our finals night the closing social, let's do that again! Please volunteer to run this (or we could put names in a hat and choose from there!?)

The organizing involves: 

• Having fun!  
• Selling tickets 
• Organizing food 
• Laughing! 
• Stepping up for the league 
• Dancing (if you want to) 
• Enjoying being with everyone from the WNW and being appreciated for a great evening. 

Please let Sheri or Evelyn know if you can help us out. You can step up as a team, or as individuals.

STUFF THAT MAKES US CURL BETTER: 

Though stir-fries are often great for meal prepping, I wouldn’t recommend making this dish fully ahead of time. The noodles tend to absorb too much of the sauce, and the texture changes a lot. What you can do, though, is make the sauce 3 days ahead. Store it in the fridge, and it’s ready whenever you are.

Ingredients

• 1 large egg white
• 1 lb. flank steak, thinly sliced against the grain
• 4 Tbsp. reduced-sodium soy sauce, divided
• 4 tsp. cornstarch, divided
• 4 tsp. Shaoxing wine, dry sherry, or mirin, divided
• 1 (10-oz.) pkg. lo mein noodles
• 3 Tbsp. plus 1 1/2 tsp. Chinese black vinegar or rice wine vinegar
• 3 Tbsp. granulated sugar
• 1 tsp. kosher salt
• 1/2 tsp. MSG (optional)
• 4 Tbsp. vegetable oil, divided
• 6 dried chiles (such as Sichuan er jing tiao or chiles de árbol), seeds removed, cut into 1/4" pieces
• 1 cup roasted, unsalted peanuts
• 1/2 tsp. Sichuan peppercorns or freshly ground black pepper
• 1 red bell pepper, seeds and ribs removed, finely chopped
• 1 (1") piece fresh ginger, peeled, grated (about 1 Tbsp.)
• 5 garlic cloves, grated
• 4 scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced

Directions

1. In a medium bowl, mix egg white, steak, 1 Tbsp. soy sauce, 2 tsp. cornstarch, and 1 tsp. wine. Cover and let sit at room temperature at least 20 minutes and up to 1 hour.
2. Meanwhile, cook lo mein according to package directions. Drain; set aside.
3. In a small bowl, whisk vinegar, sugar, salt, MSG (if using), and remaining 3 Tbsp. soy sauce, 3 tsp. wine, and 2 tsp. cornstarch.
4. In a large wok or cast-iron skillet over medium-high heat, heat 3 Tbsp. oil. Arrange half of beef in a single layer and cook, stirring occasionally, until browned and just cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with remaining beef; pour any juices over.
5. Reduce heat to medium-low and heat remaining 1 Tbsp. oil in wok. Add chiles, peanuts, and peppercorns. Cook, stirring often, until chiles are slightly darkened and peanuts are golden, about 1 minute.
6. Add bell pepper, ginger, garlic, and white and pale green scallion parts. Cook, stirring often, until fragrant and vegetables begin to soften, 3 to 5 minutes.
7. Add sauce and bring to a simmer. Cook, stirring, until slightly thickened, 1 to 2 minutes. Return beef and any accumulated juices to wok and toss to combine. Add reserved lo mein and cook, tossing constantly, until glossy.
8. Remove from heat. Top with dark green scallion part.

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See recipe on the web

GAMES, BOOKS, MOVIES & SHOWS: