WHAT’S HAPPENIN’ IN THE HOUSE:

Today marks the first day of the WNW season for 2026-27! This year we are bigger than ever, with a total of 38 teams in 6 divisions!  As well, we welcome 5 new teams to the league, and will introduce them to you in the coming weeks.

The Series 1 game schedule is up on the OCC website. Games will begin tonight, Wednesday, October 14, with the exception of Division C, which has the first BYE week.

New this year - please be sure to check your draw times carefully, as your division may be split between the early and late draws on different weeks!

A few dates to keep in mind:

• October 14: First night of games (except Division C)
• December 23: We will be playing
• January 6: Games resume after the holiday break
• Playoffs are April 7, 14 and 21. The Closing Party will be held during our Division Finals on April 21st 

A big shout-out to Team Kelly Kluczkowski for hosting the gathering Dips ‘n Drinks event this year!  What a great evening it was to kick-start the season!! 

Rule Updates for the Season

There are a few minor rule changes to be aware of this season.

• The club will continue with the one-bell rule, but the time before the bell has been extended from 1 hour 35 minutes to 1 hour 40 minutes.
• As always, please be mindful of the standard pace-of-play protocol so that games can be completed on time and everyone gets their full game experience.
• Also Division A will be playing the No Tick Rule this season. The intention is to bring our competitive division in line with the rules of curling and competitions in Ontario and beyond.

You can find the WNW league rules here:

WNW Rules

Club News - Locker Room Update

As our Club continues to grow its membership, we are working to make the most of our space, and create more locker availability for our members.  You will notice that there has been an extra bank of lockers added to the women's locker room. The Men’s Locker Room has undergone an update with new lockers this year. Tthe Women’s Locker Room has been updated more recently, but will eventually match the men’s room stylistically. 

In the meantime, if you currently have a locker and are not sharing it with another member, we encourage you to consider helping a fellow member who is currently on the waitlist. Please contact Casey at the club office:  This email address is being protected from spambots. You need JavaScript enabled to view it. 

By sharing lockers where possible, we can help more of our members enjoy the convenience of having a locker while we continue to expand our capacity. Thank you for helping us make the most of our available locker space! 

STUFF THAT MAKES US CURL BETTER

Click HERE to watch on Facebook

SMILE FOR TODAY

I'm hurrying hard to come up with another joke for you, like Sheri always did, but honestly, curling jokes are just ice-solated incidents. 🥌

RECIPES AROUND THE RINGS

Teriyaki Meatloaf Bites (delish.com) 

Ingredients

• Cooking spray
• 1 large egg
• 1/3 cup milk
• 1/3 cup panko breadcrumbs
• 2 lb. ground chicken
• 4 scallions, thinly sliced
• 1 (1") piece ginger, peeled, grated
• 1 garlic clove, grated
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• Sauce
• 1 (2") piece ginger, peeled, grated
• 2 garlic cloves, grated
• 1/2 cup honey
• 6 Tbsp. low-sodium soy sauce
• 2 Tbsp. cornstarch
• 2 Tbsp. unseasoned rice vinegar
• 4 tsp. toasted sesame oil
• Toasted sesame seeds and thinly sliced scallions, for serving

Directions

1. Step 1 - Meatballs
   Preheat to 425°. Grease a standard 12-cup muffin tin with cooking spray.  In a large bowl, stir egg, milk, and panko until combined. Let sit until panko is softened, about 5 minutes. Add chicken, scallions, ginger, garlic, salt, and pepper. Using a rubber spatula or clean hands, mix until combined. Spoon about 1/3 cup chicken mixture into each well of prepared muffin tin; press down to flatten. Bake meatballs for 15 minutes.
2. Step 1- Sauce
   Meanwhile, in a small saucepan, whisk ginger, garlic, honey, soy sauce, cornstarch, vinegar, oil, and 1/2 cup water. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Remove meatballs from oven. Brush tops of each with about 2 Tbsp. sauce. Continue to bake until an instant-read thermometer inserted into a meatball registers 165°, 10 to 15 minutes more. Sprinkle with sesame seeds and scallions.

Upcoming Curling Events in Other Clubs

Ilderton Curling Club (near London Ontario) is hosting a 2-day Ladies Bonspiel, January 11-12, 2027.  The theme is 70’s Game Shows!  For more information, contact Fran Corby at This email address is being protected from spambots. You need JavaScript enabled to view it.. 

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: We don’t have curling! :( 

Nope - it is not an April Fools joke - Our season has ended.  It was fun, energized and a great year.  Thank you! 

Congratulations to our Winning Teams: 

Division C - Team Lois Maclauchlan

Next Week: Golf?

News:  Evelyn’s WNW Closing  Remarks April 22, 2026 

Well ladies our season has come to a close. It was great to see so many of you out to join us for this year’s closing games and our closing social. I hope you have all enjoyed the year, made some new friends and learned some new skills and most of all had fun.

A big thank you to the Judy Kerling Team who ran our opening Dips and Drinks and to the following ladies who put on the closing event  – The Erin Gilmore team of Erin, Miki Toker, Carolyn Montgomery and Ellen Whelan, the Helen Stephenson team of Helen, Kerra Wylie and Katarina Fernandez.  Thank you Ladies. Great Job.

Looking forward to next year, we are hoping some of you will step up to run our opening dips & drinks social that will be held on Oct 7. And we also hope that some of you will also step up and volunteer to help with our next season closing social event.  Please let us know if you can help us out.

Please make a note in your calendars that the club’s AGM will be held likely on a late Wednesday in June. I encourage you all to come out to find out what is happening at the club. If you have any comments you would like to bring up, you can either let Sheri or me know and Sheri will bring up at the board or come to the AGM to bring them up in front of the membership. 

Also, registration for the 2026/27 season will be opening in early June and the deadline will be early Sept.  I encourage all members to register as soon as possible, to ensure your spot and to help us know who is returning, as we already have a few new teams that are looking to join us and a few teams who will not be returning– So please let us know directly as to whether you are or are not returning for next year. Check out the registration page for the payment options available. Please continue to check the club web site for information on clinics, options for play in the summer league, accomplishments for members, etc.

I would also like to extend a thank you to all of our spares. Without you the league would not be able to function.

We should also extend our many thanks to our General Manager Ian Tetley and our Assistant General Manager Casey Base. Without them things would not run nearly as smoothly. They work hard behind the scenes, but they should know their work does not go unnoticed.  And of course a big thank you to Scott and his team for our great ice conditions throughout the year. And of course our bartenders – Lisa, Joanne, Nancy, Brigid, and Glenda

I would like to thank Sheri for being our Board Rep for the last 4 years and for all the extra work she has put in to make our year a little more fun. With the Newsletters, our Logo Design and the swag and evening fun events. Thank you Sheri.

Next year Jane Donville will be our new Board Rep and Erika Brown (with help from me) will be your Convenor. If you have any questions or suggestions, please don’t hesitate to bring them to our attention.

It has been a pleasure being your games convenor over the last 11 seasons. We have seen a lot of changes over those years, and I am very appreciative of the many thanks I have been given from many of you. I know you will be in good hands going forward with Erika

Hope you have all enjoyed the year, have a great summer and see you all in the fall.

Evelyn

Other NEWS: With my heartfelt Thanks…

It’s been a great 4 years being your board representative.  It has been a pleasure sharing recipes, playing jokes, adding appetizer nights, wearing hats to curl in for no reason at all.  I appreciate all of you supporting me and my crazy ideas.  I am sorry we didn’t get our swag off the ground.  Your enthusiasm for our Wednesday Night Women’s league has been uplifting.  

I look forward to Jane taking over and making her impact on our league over the next years.  I send HUGE thanks to Evelyn for her never-ending incredible insight and knowledge of our league, the game and all of our members.  Without her, our league would truly falter and I know that Erika is up for the job in the years to come.

And finally, I would like to take this opportunity to thank my incredible team!  I thank you for the fun, the laughter, the learning and of course the curling.  It is an absolute pleasure to spend every winter Wednesday with you.  I love you lots - Kelly, Karen & MJ! 

Even More News: As we mentioned on Closing night - Melissa Foster is representing us at the World Seniors Curling Championship in Geneva, Switzerland.  Here is the link to keep up with how she and her team are doing:

JOKE OF THE WEEK:

STUFF THAT MAKES US GOLF BETTER:

RECIPES AROUND THE RINGS:

Blueberry Gin & Tonic

A gin and tonic is a classic and straightforward cocktail. The addition of a blueberry syrup turns it into a perfect summer drink, making it fruity, a little sweeter, and a beautiful shade of purple. It’s a fun party drink to serve at your summer gatherings with very little effort. The syrup will make more than you need for one drink, but you can save it for future cocktails or serve it over pancakes or ice cream!

Ingredients

• 1 cup fresh or frozen blueberries
• 2 Tbsp. granulated sugar
• 1 Tbsp. water
• Ice
• 3 oz. gin
• 12 oz. tonic water
• Lime wedges, for serving

Directions

1. In a small saucepan over medium heat, bring blueberries, granulated sugar, and water to a simmer. Reduce heat to medium-low and cook, stirring often, until most blueberries have burst, about 5 minutes. Transfer to a small bowl and refrigerate until chilled.
2. Divide 4 tbsp. blueberry syrup between 2 ice-filled glasses. Add gin and top with tonic water. Add more blueberry syrup or tonic water to taste. Garnish with a lime wedge.

NEXT SEASON INFORMATION:

As we are at 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 - 

1. 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.
2. 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.

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: It’s the FINALS!  Congratulations to the following teams who will be playing tonight: 

• Division A - Erika Brown vs Janet Murphy
• Division B - Janice Findlay vs Judy Kurling
• Division C - Nancy Smith vs Lois MacLauchlan
• Division D - Kelly Kluczkowski vs Rebecca Schorr
• Division E - Jennifer Smith vs Erika O'Hare
• Division F - Michelle Doherty vs Denise Baker

It’s also our closing night.  Where did the season go??

*** Please note:  You need to buy tickets even if you'll be playing the final tonight. We'll make sure to have plenty of food for after the game.***

Next Week: No more curling :(  One more newsletter :)

Other NEWS: Our trophies were found!! Woo Hoo!

JOKE OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Tips on breaking up with your team:

• Establish a Team "Expiry Date": To avoid awkward mid-season breakups, teams should ideally agree on a date to sit down and discuss their future (e.g., after a specific playdown process or the end of the season).
• Be Upfront and Timely: If you know you are leaving, inform your teammates as soon as possible after a season ends, rather than letting them guess or delaying the inevitable.
• Be Honest but Considerate: Explain your reasons, such as wanting to play a different schedule (more or less competitive) or seeking a different team dynamic, without making it a personal attack.
• Follow Established Etiquette: It is generally considered unethical to leave a team in the middle of a committed process or season.
• Express Gratitude: Thank your teammates for their effort, time, and memories, even if the team wasn't a perfect match.
• Broomstacking Etiquette: Even if you know a breakup is imminent, finish the season with good sportsmanship, including participating in traditional broomstacking (sharing a drink with the opposing team).

• Define Team Goals Early: Future breakups can often be avoided by ensuring all team members are aligned on goals (e.g., social, competitive, bonspiel-focused) at the start of the season.
• Assess Team Dynamics: When looking for a new team, focus on shared communication styles and chemistry

RECIPES AROUND THE RINGS:

Mango-Lime Spritzer

• Level: Easy
• Total: 5 min
• Yield: 2 cocktails

Ingredients

• 4 ounces mango juice, cold
• 2 ounces lime juice (about 2 limes)
• 1 bottle ginger beer, cold
• 2 lime wheels
• 2 mango wedges

Directions

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 - 

1. 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.
2. 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.

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Let the Playoffs BEGIN!  Tonight is the first round of our 2025/26 season playoffs! Curl well and have fun!

Next Week: Our second playoff games will be played on Monday April 20 teams 1&2 will play the winners from April 15, the winners advancing to the finals on Wed April 22nd.   

Other NEWS:

*** Please note:  You need to buy tickets even if you'll be playing the final on 22nd. We'll make sure to have plenty of food for after the game.***

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:

Tips on breaking up with your team:

• Establish a Team "Expiry Date": To avoid awkward mid-season breakups, teams should ideally agree on a date to sit down and discuss their future (e.g., after a specific playdown process or the end of the season).
• Be Upfront and Timely: If you know you are leaving, inform your teammates as soon as possible after a season ends, rather than letting them guess or delaying the inevitable.
• Be Honest but Considerate: Explain your reasons, such as wanting to play a different schedule (more or less competitive) or seeking a different team dynamic, without making it a personal attack.
• Follow Established Etiquette: It is generally considered unethical to leave a team in the middle of a committed process or season.
• Express Gratitude: Thank your teammates for their effort, time, and memories, even if the team wasn't a perfect match.
• Broomstacking Etiquette: Even if you know a breakup is imminent, finish the season with good sportsmanship, including participating in traditional broomstacking (sharing a drink with the opposing team).

• Define Team Goals Early: Future breakups can often be avoided by ensuring all team members are aligned on goals (e.g., social, competitive, bonspiel-focused) at the start of the season.
• Assess Team Dynamics: When looking for a new team, focus on shared communication styles and chemistry

RECIPES AROUND THE RINGS:

As a sweet over savory fan, this is my type of lasagna. Dessert lasagnas are a Delish specialty, and this recipe celebrates one of our favorite flavor combinations: lemon and blueberry. This easy no-bake dessert is filled with layers of lemon Oreos, blueberry cheesecake, and lemon whipped cream for the ultimate warm-weather treat. Tart, tangy, and sweet, this lasagna is the perfect way to follow up a spring dinner or a summer potluck. Here's everything you need to know:

The Oreos:
With the layers of creamy cake and whipped cream, the Oreos are important in providing some much needed crunch and texture to the dessert. If you aren’t able to find lemon Oreos, you can replace them with golden Oreos, and the dessert lasagna will still be just as sweet and lovely, but not quite as lemony!

The jam & curd:
I took advantage of store-bought blueberry jam and lemon curd to make this recipe super simple and straightforward, but if you’re feeling up for it, you can make your own jam or curd to make it stand out that much more.

Make ahead & storage:
This stunning layered dessert can be assembled and held in the refrigerator overnight, so it's ideal to make ahead of time. Any leftovers can be stored in an airtight container in the fridge for up to 3 days, though the Oreos will lose some of their crunch.

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 - 

1. 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.
2. 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.

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.

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.

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 - 

1. 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.
2. 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.

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Is our second last game before play offs! Boy, our season went by fast!

Next Week: Curling is cancelled.

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! 

And again from last week WNW Board Representative:

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.

.

JOKE OF THE WEEK:

APRIL FOOLS!! WE DO HAVE CURLING NEXT WEEK!!

STUFF THAT MAKES US CURL BETTER:

What to do with sharp rocks?

RECIPES AROUND THE RINGS:

Blackberry Chicken Salad

PSA: Dinner salads don't have to be boring, and this blackberry chicken salad is my favorite example. It has all of the important components: a well-seasoned protein, creamy feta, a little crunch from toasted walnuts, and a burst of sweetness from juicy blackberries. It comes together quickly—the majority of your prep can be done while the chicken is marinating. It makes for a really great meal prep for easy lunches throughout the week.

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 - 

1. 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.
2. 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.

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Division D has a bye.  Check the schedule for your ice time and sheet.

Next Week: Just two more games until play offs! 

Big THANK YOU to Team Erin Gilmore & others (full list will be available next week) for volunteering to organize our Closing Social! Please ensure you share your appreciation to them. We know it will be a huge success! 

STUFF THAT MAKES US CURL BETTER:

RECIPES AROUND THE RINGS:

Baked Cinnamon Crunch French Toast

For a Tuesday treat or upcoming brunch, make this Baked Cinnamon Crunch French Toast. Made with a vanilla egg custard, each piece is stuffed with whipped cream cheese and finished with a cinnamon crunch topping. It’s that cinni “crunch” topping, that gets everyone, it really is delicious. Who doesn’t love warm french toast? Every piece of toast is soft, buttery, and custardy inside, yet caramelized around the edges…almost like a creme brûlée. Enjoy warm with just a little butter. Beyond delicious! Enjoy this pull apart french toast bake.

Ingredients

• Cream cheese
• Heavy cream
• Vanilla
• Challah bread
• Large eggs
• Whole milk
• Vanilla extract
• Kosher salt
• Brown sugar
• Ground cinnamon
• Flour
• Salted butter

Directions

1. Start with the cream cheese. First, I should mention that if you’d prefer, you can skip the cream cheese altogether. But I do think it makes this french toast really delicious, so personally, I wouldn’t. You’ll want to whip the cream cheese with some whipping cream until it’s light and airy. Then take your thick pieces of challah (or brioche) bread and use a knife to make a small pocket in the middle of each piece. Stick the cream cheese into the pockets.
2. From here, everything is pretty straightforward. The custard is a simple mix of eggs, milk, and vanilla. Dip each piece of bread into the custard, then arrange in the baking dish. Sprinkle over some cinnamon sugar.
3. Once the french toast has been assembled, place it in the fridge for thirty minutes, or up to overnight. This is great if you want to have breakfast all prepped and ready for baking in the morning!
4. Before baking, make the cinnamon crunch topping. It’s just brown sugar, mixed with cinnamon, flour, and butter. It clumps up as it’s mixed, so you can easily sprinkle it over the french toast before baking.
5.  As the french toast bakes, the custard sets, the cream cheese becomes warm and even creamier, and the topping begins to caramelize becoming crunchy.

View recipe on the web

GAMES, BOOKS, MOVIES & SHOWS:

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.

.

See recipe on the web

GAMES, BOOKS, MOVIES & SHOWS:

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: YES - We play tonight!!

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

Other NEWS: Don't forget we have divided the teams from 4 divisions to 6 divisions of 6 teams, and will play over 6 weeks with each division getting 1 Bye.  

Traditionally we make our finals night the closing social, let's do that again!  Please volunteer to run this. 

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.

Even More NEWS: A HUGE thank you to everyone who volunteered for both of our open positions!  We are thrilled that in next week's newsletter we can announce who we will be presenting to the OCC board to organize and run our league!

JOKE OF THE WEEK:

 

STUFF THAT MAKES US CURL BETTER: 

Learn To Curl - Tip #34 - How To Practice 

 

RECIPES AROUND THE RINGS:

Cowboy Butter Steak

Cowboy butter and a juicy ribeye are a match made in heaven, so it’s no wonder that this rich, smoky topping completely dominated my social feed a few weeks ago. Being the resident protein queen (and a sucker for good compound butter), I had to take a stab at this trend and make my very own cowboy butter steak. Not to be confused with our equally delicious cowboy steak, this recipe calls for searing a bone-in ribeye, then basting it with a zesty, smoky butter until the outside has a perfectly brown crust, and the inside is tender and medium-rare.

The butter comes together while the pan heats up, using pantry staples you likely already have on hand, like smoked paprika, horseradish, and garlic. After the steak rests, slice it up and slather each piece with even more cowboy butter for an insanely rich and decadent dinner main. Serve this with our whipped feta roasted potatoes or double down on the theme with a side of cowboy caviar couscous salad.

Store any leftovers (HA!) in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a 250° oven until warmed through but not overcooked. 

Ingredients

• 1 (1-lb.) bone-in ribeye steak
• 1 3/4 tsp. kosher salt, divided
• 1 cup (2 sticks) unsalted butter, softened
• 2 garlic cloves, minced
• Zest of 1 lemon
• 2 Tbsp. thinly sliced chives, plus more for serving
• 1 Tbsp. Dijon mustard
• 2 tsp. hot sauce
• 2 tsp. prepared horseradish
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. smoked paprika
• 1/4 tsp. chili powder
• 1 Tbsp. neutral oil
• Flaky sea salt

 Directions

1. Heat a medium stainless steel or cast-iron skillet over medium-high heat. Pat steak dry; season all over with 1 tsp. kosher salt.
2. In a small bowl, mix butter, garlic, lemon zest, chives, mustard, hot sauce, horseradish, pepper, paprika, chili powder, and remaining 3/4 tsp. kosher salt until smooth.
3. Pour oil into skillet and swirl to coat. Place steak in pan and cook, undisturbed, until a golden brown crust forms and steak easily lifts from pan, 3 to 4 minutes. Turn steak and reduce heat to medium. Add 2 Tbsp. cowboy butter to pan and let melt. Using a large spoon and tipping skillet if needed, scoop up some melted butter and spoon it over steak. Cook until instant-read thermometer inserted into the center registers 125°, 3 to 4 minutes more.
4. Transfer steak to a cutting board and let rest 5 minutes. Cut away from bone and slice across the grain. Top with sea salt, a dollop of cowboy butter, and a sprinkle of chives.

View the recipe online

GAMES, BOOKS, MOVIES & SHOWS:

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Today is the first game of our last series!

Next Week: We will be playing on March 11 (yes, it is during the Senior Championship, yes, not many other leagues are playing that week. WE ARE)

Other NEWS: By now you have seen the updated divisions and schedule for our last series. Please refer to the WNW section of the OCC website to get up to date information.

We have divided the teams from 4 divisions to 6 divisions of 6 teams, and will play over 6 weeks with each division getting 1 Bye.

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.

On the Final's night (April 22) we would love to make it the closing social as we have in the past, but we need some volunteers to step up and run this for us. Running it involves selling tickets and organizing food for the evening. Please let Sheri or Evelyn know if you can help us out. You can step up as a team, or as individuals.

Even More NEWS: The board representative for the WNW league we would like to suggest to the Oakville Curling Club Board is Jane Donville. (She is travelling right now - but when she returns, I will attempt a "get to know your new board rep" section in the newsletter.)

We are also looking for someone to take over as WNW Games Convenor. Evelyn has decided that after running our wonderful league for 11 years that it is time to step back. She would like to see some interest from someone, and is willing to spend next season passing on nuances of the job. If you would have an interest please let Evelyn or Sheri know.

JOKE OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Strategy 108: How to Defend a Lead

RECIPES AROUND THE RINGS:

One-Pan Cajun Orzo with Sausage

A dish this easy and good doesn't come along everyday. It's creamy and spicy with all of the comfort and ease you crave for a weeknight dinner. It comes together in just about 30 minutes and the cleanup is even faster, which means you can make this even on those night you feel you have no time to make a satisfying dinner.

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 12 oz. andouille sausage, sliced
• 8 oz. orzo
• 1 (14-oz.) can fire roasted diced tomatoes
• 2 cups low-sodium chicken broth
• 2 tsp. cajun seasoning
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, cut into cubes
• 2 green onions, thinly sliced

Directions

1. In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook until warmed through and golden, about 2 minutes.
2. Add orzo and stir to toast for 1 minute. Add diced tomatoes, broth, and cajun seasoning. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until orzo is cooked through and tender, about 10 minutes, stirring occasionally.
3. Add cream cheese and stir until melted, then stir in green onions.

View Recipe On-line

GAMES, BOOKS, MOVIES & SHOWS: