WHAT’S HAPPENIN’ IN THE HOUSE:
Tonight: Our last regular season game!
Please note: last week was an April Fools Joke - we are curling tonight (We also ask that if you EVER have any questions about our league - please email Evelyn or myself. DO NOT bother the club staff.)
Also - it is to your advantage to read the whole of this newsletter - there ACTUALLY is extra important information (among the jokes and trivial stuff)
Next Week: Our first game of the Playoffs! Please read below (Other news) for IMPORTANT dates to be aware of. This has been in the newsletter for the past 3 weeks.
Other NEWS: Playoffs will be played over 3 nights, single knock-out format - Wed April 15 - Teams 3-6 will playoff, the winners advancing. Monday April 20 teams 1&2 will play the winners from April 15, the winners advancing to the finals on Wed April 22nd.
Closing Night: Big THANK YOU to Erin Gilmore, Miki Toker, Carolyn Montgomery, Ellen Whelen, Helen Stephenson, Katarina Fernandez, Kerry Wylie & Sara Sils for volunteering to organize our Closing Social! Please ensure you share your appreciation to them. We know it will be a huge success!
Even More News: Have you seen these trophies?? Do you recognize the hands holding them? They have not been located and we need them for our league winners. Please drop them off in Casey’s office or let us know where you have seen them.
.
Some Extra News:
The Toronto Hope is a lively women’s bonspiel set for November 7, 2026, at Leaside Curling Club.
It supports women’s cancer research at the Odette Cancer Centre at Sunnybrook.
Since 2019, the event has raised over $500,000 and brings together curlers from across the GTA for a day focused on community and positive energy, not just competition.
Kelly Breard, Carol Sandwell, Helen Stephenson, and Johanne Boivan won the event this season. They had an amazing experience, both on and off the ice.
Teams pay $500 to enter, and each curler is asked to raise at least $150.
The day includes games, meals, prizes, and a lively banquet and dance. It’s open to all skill levels, so everyone will feel welcome, from experienced players to those who curl just once a year.
There are also fun ways to support the cause beyond playing, like the Wine Survivor fundraiser.
JOKE OF THE WEEK:
STUFF THAT MAKES US CURL BETTER:
RECIPES AROUND THE RINGS:
Spinach Artichoke Salmon
If you love the creamy, cheesy, secretly veggie-packed goodness of spinach artichoke dip, but also need a dinner that’s high protein and actually filling, this skillet is your answer. It’s a mash-up of your favorite party app and a 30-minute weeknight skillet dinner. If you’re already a fan of the OG spinach artichoke dip or just browsing for more salmon dinner recipes, this one pan deserves a spot in the rotation. It’s cozy enough for a Sunday supper, impressive enough for date night, and easy enough for a random Tuesday.
Layering the flavors:
Aside from coming together in half an hour, what makes this special is the flavor layering: deeply seared, paprika-dusted salmon, pan-fried artichokes, and a creamy, cheesy spinach base that melts together right in the same skillet. The mix of Parmesan, Gruyère, and white cheddar gives you that classic dip energy, but the lemon zest at the end keeps everything from feeling heavy. If you want to lighten it slightly, you could swap Greek yogurt for sour cream; just know the tang will be a bit more pronounced.
Salmon & spices:
You can use skin-on or skinless salmon—both work beautifully. Whichever kind you use, be sure to let that pan fully preheat before adding oil—this is key for preventing sticking. If you want to add a little more depth, swap in smoked paprika. For a little extra heat, use hot paprika.
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat (or in the microwave at 50% power) to keep the salmon from overcooking.
Ingredients
- 2 Tbsp. extra-virgin olive oil, divided
- (6-oz.) salmon fillets
- 1 tsp. paprika
- Kosher salt
- (14-oz.) can quartered artichokes, drained
- 4 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 (10-oz.) pkg. frozen spinach, thawed
- 1/2 cup low-sodium vegetable broth
- 1/4 cup sour cream
- 4 oz. cream cheese
- 1/2 cup finely grated Parmesan, plus more for topping
- 1/2 cup shredded Gruyère
- 1/2 cup shredded white cheddar
- Zest of 1 lemon
Directions
- Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat salmon dry with paper towels. Sprinkle with paprika; season all over with 1 1/2 tsp. salt.
- Pour 1 Tbsp. oil into skillet and swirl to coat. Add salmon and cook, turning halfway through, until browned and an instant-read thermometer inserted into thickest part registers 130°, about 3 minutes per side. Transfer to a plate.
- In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add artichokes and stir to coat in oil. Spread in an even layer and cook, undisturbed, for 2 minutes. Stir in garlic and red pepper flakes and cook, stirring, until garlic is fragrant, about 2 minutes more. Stir in spinach; season with a pinch of salt. Stir in broth, sour cream, and cream cheese and cook, stirring occasionally, until cream cheese is melted and sauce is simmering, 3 to 4 minutes.
- Add Parmesan, Gruyère, and cheddar and cook, stirring, until melted, about 2 minutes. Stir in lemon zest; season with salt, if needed. Return salmon to skillet and bring to a simmer. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Top with more Parmesan.
See the recipe on the web
NEXT SEASON INFORMATION:
As we are nearing the end of our season, we already have a notice of a request for a spot for a new team! We have also received some requests for individual replacement players! Therefore, we are asking that you start letting us know your team's plans for next season.
Next Season's plans
If we remain at the current 36 teams -
- We can run as we did this year - 2 draws with 4 divisions of 9 teams played over 9 weeks each with each team getting a bye and then the 3rd draw with 6 divisions of 6 teams played over 6 weeks with each team getting a bye (total of 3 byes over the season) and then play offs using the 6 divisions.
- We can run it with 6 divisions of 6 teams over 4 draws -each team gets a bye in each draw - 4 over the season - (this would mean 20 regular games instead of 21). Play offs would use the 6 divisions.
Under both these options, the last regular game will be March 31 and playoffs Apr 7,14&21.
If we get an influx of new teams, we could accept them and grow the league or choose not accept them and keep the league the same size as this season.
If we decide to accept new teams I believe we would need to play some games on the only other available evening, which is Sunday.
We have already requested that we share the 5pm Sunday Night draw time with the men's leagues. That would mean we would also need to use the 9pm draw time, this would work out to only one (1) 9pm draw per team for the entire season.
If we lose teams, we would revert back to 4 divisions of 8 teams with 3 draws. Hopefully this won't occur.
This is just info for now. Decisions won't occur til early August, once registration is complete.