Tonight: Last game of the series - be sure to input your W/L so Evelyn can get the new schedule out for next week
Next Week: Check the website to see what division you are in and when you curl.
Other NEWS: Congratulations to Melissa Foster and Team Middaugh for winning the Ontario Senior Women’s Curling Championship!! 🏆
Even MORE NEWS: We are going to need a new Board Representative for our league. Will it be you? Talk to Evelyn or myself for more details.
LAUGH OF THE WEEK:
What’s a parent’s favourite Christmas carol?
Silent Night.
STUFF THAT MAKES US CURL BETTER:
RECIPES AROUND THE RINGS:
Maybe instead of cooking try this suggestion from Mary Anne Carson…
Rosewood Estate Winery
This is a lovely winery in Lincoln Ontario about half an hour drive from Burlington. The place was recommended to me by another wonderful WNW (and MWL) curler, and it was recommended to try their Chef's Estate Lunch with wine pairing experience. Needless to say I went with another person and we had a most enjoyable afternoon. The Chef decides the menu so it is a surprise as to what you will be served. It was multiple courses and the size of the portions was bang on perfect. I was not disappointed, in fact, it was a very delightful luncheon. The price includes everything - food, wine pairing, taxes and tip - so you eat, drink and then you can just get up and go. So, if you are looking for something to do, this might fit the bill.....Mary Anne Carson
Learn To Curl - Tip #29 - Team Systems: who says what? when?
This video falls under the broad umbrella of team systems but basically im talking about who’s job it is to say what during a shot.
Communication is so crucial for team shots. Its something to practice before getting into those high pressure precise situations because you can tell, its easy for it to get confusing. Everyone should be involved, there’s constant looking up from the sweepers, watching for hand signals, facial expressions, all that. There shouldn’t be a moment of silence during a shot.
RECIPES AROUND THE RINGS:
This week’s recipe comes from Laura King - from Heather MacTavish - Love these kinds of recipes - look at that beautiful hand writing!
Tips :
Cake I make as is. Bake 50 minutes in my oven.
For the Butter Icing I use 1/3 c butter and almost 1/4 cup milk, warmed and 2 Oz melted chocolate. Then I need 3 cups icing sugar. And same vanilla. That amount covers the Bundt cake.
GAMES, BOOKS, MOVIES & SHOWS:
The House Across The Lake (suggested by Evelyn Gowan)
The House Across the Lake is a 2022 thriller novel by American author Todd Ritter, writing under the pen name Riley Sager. The plot concerns a woman who investigates the disappearance and possible murder of her glamorous neighbor at a Vermont lake resort.
Tonight: Appetizer Night #4. Our last official one of 2025. 6:40pm game - 2 people from each team bring an appetizer to share with your table. Enjoy the company and make lasting WNW memories!
Next Week: It's December! How did that happen so quickly?
Other NEWS: If you have time, watch the Canadian Olympic Trials on TSN and enjoy the excellent shot making!
Even MORE NEWS: Please note: Participation in any extra socialization or events in this newsletter is purely voluntary. There are NO expectations. We just ask that if your non-participation involves your opponents - please let them know.
LAUGH OF THE WEEK:
How many telemarketers does it take to change a light bulb?
Only one, but he has to do it while you are eating dinner.
STUFF THAT MAKES US CURL BETTER:
RECIPES AROUND THE RINGS:
Cheddar Shortbread
From our fellow curler Nathalie Noel. She brought these last Wednesday - they were delicious!
A simple Cheddar Shortbread Recipe that uses a whole egg can be prepared and baked in under an hour (plus chilling time).
Ingredients
8 tablespoons (1 stick) cold butter, cut into pieces
2 cups grated sharp cheddar cheese (about 6 oz)
1 ½ cups all-purpose flour
1 large egg, lightly beaten
½ teaspoon salt (adjust based on the saltiness of the cheese)
¼ teaspoon cayenne pepper (optional, for a little kick)
Instructions
Combine Dry Ingredients: In a medium-sized bowl or a food processor, pulse together the flour, salt, and cayenne pepper (if using).
Add Butter and Cheese: Add the cold, cubed butter and pulse or mix with a pastry blender until the mixture resembles coarse crumbs. Stir in the grated cheddar cheese until evenly distributed.
Add Egg: Add the lightly beaten egg and mix until the dough just starts to come together. Be careful not to overmix the dough, as this can make the shortbread tough.
Shape and Chill: Turn the dough out onto a work surface and form it into 2-3 logs, about 3-4 cm wide. Wrap the dough logs in plastic wrap and chill it in the refrigerator for at least 1 hour, or until firm.
Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice and Bake: Unwrap the chilled dough logs and use a sharp knife to slice it into rounds (coins) about 1 cm thick. Place the slices on the prepared baking sheet, spaced about an inch apart. Cool once more in the fridge before baking. That way they won't expand when cooking.
Bake: Bake for 15 to 20 minutes, or until the edges are lightly browned and the shortbread is cooked through.
Cool: Let the cheddar shortbread cool completely on the baking sheet or a wire rack before serving or storing in an airtight container.
Tips for Success
Use sharp or extra-sharp cheddar for the best flavor.
GAMES, BOOKS, MOVIES & SHOWS:
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!
Executive Sydney Price flies to Paris to acquire a champagne brand for her company before Christmas, but after promising her sister to take one night off, she has a magical evening with a local - only to find his company is their proposed acquisition.
The film was released on Netflix on November 19, 2025. It debuted at #1 in the world and received positive reviews from critics.
Tonight: Appetizer Night #3. 6:40pm game - 2 people from each team bring an appetizer to share with your table. Enjoy the company and make lasting WNW memories! Next week you curl at 9pm so you won't be doing appetizers.
9pm games - wait until next week for your appetizer night.
Next Week: Appetizer Night #4 - same as above.... different teams.
Other NEWS: We understand that due to an accident on Trafalgar Rd last week, several players were late getting to the club. In instances like this we invoke the Lateness Rule - regardless of the circumstances.
1.6: Lateness
Games are scheduled to begin at 6:40 pm and 9:00 pm. For delayed games the WNW league will abide by the Oakville Curling Club Rules for Play & Member Conduct, which states:
If a team does not commence play at the designated time (and has not cancelled the ice time and notified the opposing team) then the following will apply:
If the delay of the start of play is 1-15 minutes, then the non-offending Team receives 1 point and will have last rock in the first end of actual play. One end is considered completed;
If the delay of the start of play is 15-30 minutes, then the non-offending Team receives 1 additional point and will have last rock in the first end of actual play. Two ends are considered completed;
If play has not started after 30 minutes, then the non-offending Team is declared winner by forfeit. The final score will be recorded as a "Win" for the non-offending Team and a "Loss" for the offending Team.
Thanks Ev
Even MORE NEWS: Do you want to curl in Switzerland? Read below:
Hi Everyone,
I am looking for 4 or 5 curlers who want to experience curling in Switzerland this coming February.
It is in a picturesque part of Switzerland in the Region of Pays-d’Enhaut, not far from Lausanne.
Have a look and let me know if you are interested and want more information.
Rick Brady
From: Jennifer Nicolier <This email address is being protected from spambots. You need JavaScript enabled to view it.> Subject: 33e Grand Prix de Curling à Château-d'Oex
Ladies and Gentlemen,
We are pleased to send you the invitation to our Curling tournament "Grand Prix 2025" in Château-d'Oex!
Please note that only the first 20 registered teams will be accepted – so don’t wait to sign up!
The Fondue night on Friday is official !
We already have sone teams from others countries. Sounds like a great dinner coming !
Last but not least we have only 9 spots left ! So hurry up to register your teams !
We are keeping a few spots for you of course but do not wait too long !
We are already looking forward to spending a fun and sporty weekend with you in the beautiful region of Pays-d’Enhaut!
With our best regards, Dear Curlers
Curling Club Château-d'Oex
Christophe Nicolier, Président
This email address is being protected from spambots. You need JavaScript enabled to view it.
079 301 40 76
LAUGH OF THE WEEK:
Who is green and sings?
Elvis Parsley.
STUFF THAT MAKES US CURL BETTER:
Strategy to keep the center more open with hammer.
RECIPES AROUND THE RINGS:
Marry Me Shrimp Pasta
Yields: 4 - 6 serving(s) Prep Time: 15 mins Total Time: 30 mins Cal/Serv: 870
Creamy, flavorful, and utterly irresistible—there’s a reason why this dish can inspire a proposal! Marry Me shrimp pasta features a rich sun-dried tomato cream sauce loaded with shrimp, tender spinach, and fragrant herbs, all tossed with perfectly al dente pasta. Taking inspiration from our beloved Marry Me chicken, this is a new spin on a classic that’s both indulgent and easy to make.
Spinach adds a pop of color and is my go-to veggie for pasta dishes. It melds seamlessly into the creamy sauce, wilting to perfection as it cooks. To avoid waste, I used the oil from the sun-dried tomatoes to cook the shrimp and aromatics—it’s a delicious swap for plain olive oil.
If you have some dry white wine lying around, then by all means add some to the pasta. Just replace 1/2 cup of the broth with white wine. If you do end up using wine, then you can omit the balsamic vinegar since the wine will provide a nice acidity.
Forgot to defrost the shrimp? No sweat! There’s a quick way to defrost that will take 10 to 20 minutes, depending on the amount of shrimp. Simply place the shrimp in cold running water, stirring occasionally, until fully thawed. Then drain and pat dry with a paper towel.
What I love most is how easy this dish is to pull together. With minimal prep and just a few simple steps, you can have it on the table in no time. It’s perfect for busy weeknights or when you want to impress at a dinner party. Trust me, it doesn’t get much better than this!
Ingredients
1 cup drained sun-dried tomatoes packed in oil, sliced, plus 4 Tbsp. tomato oil, divided
1 lb. large shrimp, peeled, deveined, tails removed
Kosher salt
Freshly ground black pepper
16 oz. rigatoni or penne
4 garlic cloves, finely chopped
2 Tbsp. tomato paste
1/4 tsp. crushed red pepper flakes
2 cups low-sodium chicken broth
1 cup heavy cream
1 tsp. Italian seasoning
1 (5-oz.) pkg. baby spinach
1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
Torn fresh basil leaves, for serving
Directions
In a large heavy skillet over medium-high heat, heat 2 Tbsp. tomato oil. Season shrimp with salt and black pepper and cook, stirring occasionally, until pink and opaque, about 3 minutes. Transfer shrimp to a plate or bowl.
Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.
In same skillet over medium heat, cook garlic, tomato paste, red pepper flakes, and remaining 2 Tbsp. tomato oil, stirring, until tomato paste deepens in color, about 1 minute. Add sun-dried tomatoes, broth, cream, and Italian seasoning. Bring to a simmer, scraping up any browned bits, and cook, stirring occasionally, until sauce slightly reduces, about 5 minutes. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
Add pasta, shrimp, and Parmesan. Cook, stirring, until pasta is coated and sauce is glossy; season with salt and black pepper. Remove skillet from heat, cover, and let it sit 2 to 3 minutes. Give pasta another stir to coat.
Divide pasta and shrimp among bowls. Top with basil and more Parmesan.
GAMES, BOOKS, MOVIES & SHOWS:
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!
SHE THOUGHT IT WAS FATE. I KNEW IT WASN'T....
Honor seems to have everything: she adores her bright and beautiful daughter, Chloe, and her charming, handsome husband, Tom, even if he works one hundred hours a week. Yet Honor’s longing for another baby threatens to eclipse all of it―until a shocking event changes their lives forever.
Submitted by our former league member - Carolyn Wilson! She says "Hi!" Everyone!
Tonight: Appetizer Night #2. 6:40pm game - 2 people from each team bring an appetizer to share with your table. Enjoy the company and make lasting WNW memories! Next week you curl at 9pm so you won't be doing appetizers.
9pm games - wait until next week for your appetizer night.
Next Week: Appetizer Night #3 - same as above.... different teams.
Other NEWS:
Even MORE NEWS: Do you have a 'Bye' tonight? Keep it a team night and come by the club! Order Skip the Dishes and have dinner. Cheer on our WNW teams, play a board game, do some team building.
LAUGH OF THE WEEK:
I’m reading a book about anti-gravity.
It’s impossible to put down.
STUFF THAT MAKES US CURL BETTER:
RECIPES AROUND THE RINGS:
Made by Susan Sproule last week for our appetizer night - it is delicious!
Frank's RedHot® Buffalo Chicken Dip Recipe
Is it even buffalo chicken dip if it doesn’t use Frank’s RedHot® Original Cayenne Pepper Sauce? For your next party, look no further than this spicy, creamy dip. It’s not a competition, but you definitely just won appetizers.
1/2 cup (125 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
1/2 cup (125 milliliters) ranch dressing
1/2 cup (125 milliliters) blue cheese crumbles
Directions
PREHEAT oven to 350° F (180° C). MIX all ingredients in a large bowl. Spread mixture evenly into 1-quart (1 L) baking dish. Looking for a little more RedHot kick? Swap Buffalo N' Ranch Thick Sauce for the regular ranch dressing in this recipe!
BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired. Serve with chips, crackers and/or cut up veggies.
Test Kitchen Tips: •Tailgating Tip: Prepare dip ahead of time and place in a heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly. •Microwave Directions: Prepare Dip as directed. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 minutes, until hot, stirring half way through cooking. •Slow Cooker Method: Mix ingredients as directed. Place mixture in 4-quart (4 L) slow cooker. Cover and heat on HIGH 1 hour and 30 minutes or LOW for 2 1/2 to 3 hours until hot and bubbly. Stir before serving.
GAMES, BOOKS & MOVIES:
Something old, something new, something stolen…?
Gina Knight is looking forward to the prospect of retirement with her husband of forty-three years. Until, to her surprise, said husband decides he needs to 'find himself' – alone – and disappears to Santa Fe, leaving a Dear John letter in his wake.
Now Gina needs a new role in life, not to mention somewhere to live, so she applies for the position of Companion to elderly Dorothy Reed. At eighty-nine, ‘Dot’ needs someone to help her around the house – or at least, her family seems to think so. Her companion’s first role would be to accompany Dot for a week-long extravagant wedding party.
But when Gina arrives at the large Norfolk estate where the wedding will take place, she quickly discovers Dot has an ulterior motive for hiring her. While the other guests are busy sipping champagne and playing croquet, Dot needs Georgina to help her solve a mystery – about a missing painting, which she believes is hidden somewhere in the house.
Because, after all, who would suspect two old ladies of getting up to mischief?
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!
Tonight: Appetizer Night #1. 6:40pm game - 2 people from each team bring an appetizer to share with your table. Enjoy the company and make lasting WNW memories! Next week you curl at 9pm so you won't be doing appetizers.9pm games - wait until next week for your appetizer night.
Next Week: Appetizer Night #2 - same as above.... different teams. Last week: A big shout out to the Minions!! What a great costume! Thank you for keeping the spirit!! (I'm sorry I don't have a picture!)
Other NEWS: Don't forget to tip your bartender! (that's from me - not them)
Even MORE NEWS: Reminder - please do not rest your knees, hands or any part of your body on the ice, before, during or after the delivery of your rock. Every divit your hot body makes affects the ice and the trajectory of the rock when it is coming back down the ice. (Scott (our ice technician) will thank you as well!)
LAUGH OF THE WEEK:
What should you do if you’re cold?
Stand in the corner, it’s 90 degrees.
STUFF THAT MAKES US CURL BETTER:
Etiquette Tip:
RECIPES AROUND THE RINGS:
Everything Cucumber–Smoked Salmon Bites
Don't forget these smoked salmon–topped cucumbers at your next brunch!
YIELDS: 6 serving(s)
PREP TIME: 15 mins
TOTAL TIME: 15 mins
Bites of cucumber make the perfect base for tangy sour cream, smoked salmon, and homemade everything seasoning. They're almost like a bagel...without the carbs!
Ingredients
2 tsp. poppy seeds
2 tsp. toasted sesame seeds
1 tsp. dried minced garlic
1 tsp. dried onion flakes
1/2 tsp. flaky sea salt
1/2 tsp. black pepper
1/4 cup sour cream
1 Tbsp. chopped fresh dill, plus small sprigs for topping
1/2 large English cucumber
1 4-ounce package sliced smoked salmon, cut into 2-inch strips
Directions
Make the everything seasoning: Mix the poppy seeds, sesame seeds, dried minced garlic, onion flakes, salt and pepper in a small bowl.
Mix the sour cream and dill in a separate small bowl.
Peel the cucumber with a vegetable peeler, leaving a small strip of skin between each peel like a stripe. Slice the cucumber ¼ inch thick on the bias (you’ll have about 16 slices).
Spread about ½ teaspoon of the sour cream mixture on each cucumber slice. Fold the smoked salmon pieces and place on top of the sour cream mixture. Sprinkle with the everything seasoning and garnish with dill sprigs.
GAMES, BOOKS, MOVIES AND SHOWS:
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!
Tonight: Have a bye? Here are some options for you and your team:
Consider sparing for a team that might need you.
Come to the club anyway - order some food / or bring some and do some team building / drinking / Cheering on the rest of the league.
Read the book mentioned below!
It's Halloween on Friday - wear a costume, fun hat or scarf to celebrate!
Next Week: Let's start our appetizer nights. Coordinate with your competition - 2 people from each team bring an appetizer. Then the week after 2 other people can bring appetizers.
Shall we do this for 4 weeks and only do this at the 6:40pm game? Suggestions welcome.
Other NEWS: Do you know the combination to our Women's locker room door? Here is the combo in riddle form so that not just anyone can figure it out.
First number is - The place that Team O'Hare holds in D division. (Team standing - not current standing)
Second number is - The ranking we feel our curling ice is - in Canada!
Third number - Most people have this many toes on their right foot.
Reminder: Please ensure that when you are wearing your curling shoes - you enter and exit our locker room via the lounge/Bathroom area. NOT the locked door from the street.
This keeps your shoes cleaner and ready for the ice.
Even MORE NEWS:Club championship. Our WNW Team Brown made a good run, however, just fell short. Monday Morning Women's League, Team Murphy made it, as did the Men's League's, Team Wilson. Therefore, both teams move on to the provincials in Kingston.
Here's the Link:
LAUGH OF THE WEEK:
Witty little knitter
A highway patrolman pulled alongside a speeding car on the highway. Looking at the car, he was astounded to see that the elderly woman behind the wheel was knitting.
The trooper cranked down his window and yelled to the driver, “Pull over!”
“No!” the woman yelled back, “Cardigan!” – Reddit.com
STUFF THAT MAKES US CURL BETTER:
Learn To Curl - Tip #30 - Using The Stabilizer
RECIPES AROUND THE RINGS:
Mummy Jalapeño Poppers
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 20 poppers
This game day favorite takes on a spooky but cute disguise for Halloween. Instead of getting the breaded-and-fried treatment, the poppers are wrapped in strips of crescent rolls to resemble mummy bandages then baked until golden brown and bubbly. Removing the seeds from the jalapeños tames a lot of the heat, but if you’re craving a spicy kick, you could use pepper jack cheese instead of Cheddar Jack or add chili powder or hot sauce to the filling. These poppers can be assembled ahead of time and kept in the refrigerator. When ready to serve, just brush with beaten egg and pop them in the oven.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined.
Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it’s flush with the edges of the jalapeño.
Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages.
Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes.
Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) – these will be the pupils of the eyes.
Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive “pupil” onto each mound. Serve right away.
GAMES, BOOKS, MOVIES AND SHOWS:
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!
Maggie Campbell shared this NEW book that she is enjoying listening to from the Oakville Public Library.
Rock Star by: Jennifer Jones
Maybe you recognize that face?? (hint: She is my husband's favourite)
Next Week: 2 days before Halloween!? You know what that means... actually it doesn't mean anything, however, in the spirit of Halloween - feel free to wear a costume or just a fun hat or scarf!
Last week: A new bell rule was implemented by the club - at the last minute. This notice is at the end of each sheet. Any questions - ask around (or ask Evelyn or myself)
Oakville Curling Club – Bell Rule Reminder
To keep our games running smoothly and ensure everyone enjoys their time on the ice, please note the following Bell Rules:
Early Games (6:40 p.m. Start)
The Bell (Horn) will sound 1 hour and 35 minutes after the game begins.
When the Horn sounds:
Finish the end you are currently playing.
Then play one more end.
There is NO second Bell.
Late Games (9:05 p.m. Start)
The Bell (Horn) will sound 1 hour and 35 minutes after the last game has started.
The usual start time for late games is 9:05 p.m., but please note this may vary if there’s a delay due to ice preparation.
A Horn will sound once the late game begins to indicate that the game clock is running.
Definition of the Next End
Your next end (for example, the 7th end) is considered to have started once the last stone of the previous end (the 6th end) is in motion.
Let’s all help keep games on pace and ensure everyone enjoys a full and fair curling experience — Good curling to all!!
Other NEWS: Team Breard will be participating in the TORONTO HOPE BONSPIEL in Leaside on NOV 8th. They have been asked to do some fundraising of $150 each. For more information on the bonspiel https://torontohope.ca/
Even MORE NEWS: Club championship. Our WNW Team Brown made a good run, however, just fell short. Monday Morning Women's League, Team Murphy made it, as did the Men's League's, Team Wilson. Therefore, both teams move on to the provincials in Kingston.
Here's the Link:
LAUGH OF THE WEEK:
STUFF THAT MAKES US CURL BETTER:
On Ice Reminders:
For players to help maintain a curling ice sheet, it's crucial to keep it free of dirt, debris, and body heat. The quality of the ice can change from end to end, so players should pay close attention to conditions.
General etiquette for protecting the ice
Keep your shoes clean. Before stepping onto the ice, always wipe your curling shoes on the provided mat and regularly clean your broom during play. Never wear outdoor shoes on the ice.
Respect the ice surface. Avoid resting your hands and knees on the ice, as body heat can melt the surface and leave flat spots that affect the stones' path. If you fall, get up quickly to minimize contact.
Move gently. Move stones with your broom or feet, not your hands, and place them gently at the end of the sheet. Never lift or drop a stone. Do not bang your broom on the ice, as this can cause cracking.
Stay in designated areas. When you are not delivering or sweeping a stone, stand still at the side of the sheet between the hog lines.
Walk on the sides. Avoid walking down the middle of the sheet, as this helps keep the playing path clean.
Before and during the game
Watch the ice. Pay attention to how the rocks are curling throughout the game, as the ice's characteristics can change. Watch both your team's and your opponents' throws.
Notice the pebble. The texture of the ice, known as the "pebble," can vary across the sheet. Paying attention to its feel can help you anticipate how the stones will travel.
Consider conditions. Be aware that things like temperature and humidity can affect how the ice plays.
Equipment care
Clean your equipment. Dirty shoes, worn grippers, or shedding brooms can all leave debris on the ice that can cause a "pick" and alter a stone's path.
Keep grippers in good shape. A disintegrating gripper is a major source of debris. Replace old or worn-out grippers to avoid leaving residue on the ice
RECIPES AROUND THE RINGS:
Roasted Butternut Squash and Pear Soup
SERVINGS: 8 SERVINGS
PREP TIME: 15MINUTES MINS
COOK TIME: 45MINUTES MINS
ADDITIONAL TIME: 0MINUTES MINS
TOTAL TIME: 1HOUR HR
Roasted Butternut Squash and Pear Soup is velvety smooth soup with caramelized butternut squash, pears and a spicy sweet ginger kick!
Ingredients
3 tablespoons extra virgin olive oil divided
3 lb. butternut squash peeled, seeds removed and cut into 1" cubes; roughly 4 cups of cubed squash
2 large Bartlett pears peeled, cored, and quartered; sub with Bosch pears
1 medium onion peeled and chopped
3 cloves garlic minced
4 cups low sodium vegetable stock
1 tablespoon pure maple syrup optional; sub with your favorite sweetener if desired
1 tablespoon freshly grated ginger
Salt and freshly ground pepper to taste
Garnish with coconut milk or cream and freshly chopped parsley, if desired
Instructions
Preheat the oven to 400 degrees. Toss the butternut squash with 1 1/2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Toss the pear gently to coat with 1/2 tablespoon of olive oil. Remove the butternut squash from the oven and place the pear on the baking sheet. Roast for an additional 20 minutes or until softened and caramelized. Remove from heat.
3 tablespoons extra virgin olive oil,3 lb. butternut squash,2 large Bartlett pears
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes. Add the garlic and cook for 30 seconds longer.
1 medium onion,3 cloves garlic
Place the squash, pear, onion mixture, broth, maple syrup, grated ginger, salt and pepper, to taste in a blender, and process until smooth, processing in two batches if necessary. Add more liquid as necessary and adjust the seasoning as needed.
4 cups low sodium vegetable stock,1 tablespoon pure maple syrup,1 tablespoon freshly grated ginger,Salt and freshly ground pepper
Place the soup in the large pot and bring to a boil over medium heat. Reduce the heat to medium low and simmer for about 10 minutes. Serve with the optional garnishes as desired and enjoy!
Garnish with coconut milk or cream and freshly chopped parsley, if desired
Notes
Pro tip: Prep the butternut squash up to a few days in advance to make this recipe go even faster. Be sure to see my tips on how to peel and cut butternut squash.
Fresh ginger adds a sweet and spicy kick of flavor that pairs beautifully with the butternut squash and pears. I store fresh ginger root in the freezer and grate it peel and all with microplane zester.
Garnish the soup with a drizzle of coconut milk or cream, a dollop of creme fraiche, or chopped fresh parsley.
Store roasted butternut squash pear soup in an air tight container in the refrigerator for 3-5 days or freeze for up to 3 months.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
GAMES, BOOKS, MOVIES AND SHOWS:
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!
A must watch! very enjoyable and if you have ever wondered about the north and how wonderful it can be - this is a beautifully filmed series; full of laughs and northern scenery.
A comedy series co-commissioned by CBC and Netflix in association with APTN, NORTH OF NORTH follows Siaja (Anna Lambe, True Detective: Night Country, Trickster), a young Inuk mother who dreams of reinventing herself in her tiny Arctic community of Ice Cove, a town where everybody knows your business. After a spontaneous — and extremely public — exit from her marriage, Siaja finds herself navigating the unpredictable, and often hilarious, highs and lows that come with relationships, motherhood, a new job, and finding your way.
The first season also stars Maika Harper, Braeden Clarke, Mary Lynn Rajskub, Jay Ryan, Zorga Qaunaq, Bailey Poching, Kelly William, Keira Belle Cooper and Nutaaq Doreen Simmonds.
NORTH OF NORTH is created, executive produced and written by Stacey Aglok MacDonald (Qanurli, The Grizzlies) and Alethea Arnaquq-Baril (Angry Inuk, The Grizzlies) of Red Marrow Media and executive produced by Miranda de Pencier (Anne with an E, Beginners, The Grizzlies) of Northwood Entertainment.
APTN, CBC and Netflix renewed NORTH OF NORTH for a second season, which was announced on April 29, 2025.
Tonight: Our first game of the season. Check the Games Centre on the OCC website to see what time and what sheet you play.
Next Week: Our second game of the season! AND.... a club clinic.
Last week: An outstanding participation at our Opening Social evening - 96 in attendance! The organizing Team of Judy Kerling, Ming Ming Wong, Cathy Wale and Pauline Tremblay did an incredible job! Thank you so much!
A reminder we are looking for a team to organize our closing in April.
A picture from our skips meeting...
Other NEWS: Team Breard will be participating in the TORONTO HOPE BONSPIEL in Leaside on NOV 8th. They have been asked to do some fundraising of $150 each. For more information on the bonspiel: https://torontohope.ca/https://torontohope.ca/
Even MORE NEWS: We should wish the Erica Brown’s Team and Janet Murphy's MLL team all the best of luck as they represent us at the Runback Brewing Canadian Club Championships Zones Qualifiers that will be held at Dixie/Cricket Club this year starting next Saturday, Oct 18 and if they get through the zone the provincials will be held in 2 weeks – Oct 31-Nov 2 at Kingston, and if successful will compete in the Canadian Championships in Winnipeg Nov 18-23.
This no fuss shortcake comes together easily dolloped with a generous topping of luscious honey lime cream and mixed sweet berries.
Shortcake
1 L all-purpose flour
60 ml granulated sugar
30 ml baking powder
125 ml frozen salted butter
300 ml 35% whipping cream
125 ml honey
3 eggs
10 ml vanilla
Cream Layer
500 ml 35% whipping cream
75 ml each granulated sugar and honey
10 ml grated lime zest
30 ml fresh lime juice
pinch of salt
Berry Topping
1 L mixed berries (raspberries, blueberries, blackberries and/or quartered strawberries)
22 ml each lime juice and honey
10 ml grated lime zest
30 ml chopped fresh mint leaves
fresh mint leaves to garnish
Instructions
Shortcake: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
ln a large bowl, whisk together flour, sugar and baking powder. Grate frozen butter into flour mixture. Work in with fingers for 1 minute.
In a medium bowl, whisk cream with honey, eggs, and vanilla. Add wet mixture to dry mixture and stir until just combined. Turn dough onto prepared baking sheet and press into a 10 x 14-inch rectangle. Bake for 20 to 25 minutes or until light golden. Let cool completely on baking sheet.
Cream Layer: In the bowl of a stand mixture fitted with whip attachment, combine whipping cream, sugar, honey, lime zest, lime juice and salt. Whip on medium speed until stiff peaks form. Cover and refrigerate until ready to use, for up to 4 hours.
Berry Topping: In a large bowl, combine berries, lime juice, honey, lime zest and 2 tbsp (30 ml) mint.
Place cooled shortcake on a large serving platter and cut into 24 squares. Spread cream layer, and top with berry mixture. Garnish with additional mint leaves.
Nutritional Facts
Amount Per Serving: 300 Calories
Fat: 16 g
Saturated fat: 10 g
Cholesterol: 75 mg
Sodium: 130 mg
Potassium: 225 mg
Carbohydrates: 35 g
Fibre: 2 g
Sugars: 17 g
Protein: 4 g
GAMES, BOOKS, MOVIES AND SHOWS:
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!
A suggestion from Catherine Wale. "A very good, old style, spy show. Starring Gary Oldman." (found on Apple TV)
Next Week: Check out the GamesCentre on the OCC website to find out when and who you play.
LAUGH OF THE WEEK:
STUFF THAT MAKES US CURL BETTER:
Learn To Curl - Tip #18 - Sweeping Footwork
RECIPES AROUND THE RINGS:
Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecan
Golden, gooey, and party-ready—this brie en croûte is the ultimate holiday appetizer that looks as good as it tastes.
When it comes to festive appetizers, you can never go wrong with brie en croûte, which is French for baked brie in a pastry crust. My go-to version combines warm, melty brie, honey, dried cherries, and pecans, all wrapped in a golden pastry. Thanks to store-bought puff pastry, it’s as easy to make as it is impressive.
Wrapping the brie in one large sheet of puff pastry can sometimes result in a thick, doughy bottom layer that doesn’t cook through. To avoid this, I sandwich the brie between two smaller pieces of pastry and crimp the edges with a fork. This not only seals in the cheese but also ensures both layers puff up evenly for a flaky, perfectly golden crust.
STEP-BY-STEP INSTRUCTIONS
Step 1: Roll and trim the pastry. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Using a sharp knife, trim the corners to form two neat circles.
Step 2: Assemble the base. Place one of the pastry circles on a parchment-lined baking sheet. Set the cheese in the center (after cutting off the top rind), then drizzle the top with honey.
Step 3: Add the toppings. Sprinkle the dried cherries, pecans, and rosemary over the honey.
Step 4: Prep for sealing. Brush the edge of the pastry with egg wash — this will help the top layer stick when you place it over the cheese.
Step 5: Add the top layer. Lay the second pastry circle over the cheese, pressing it gently against the cheese and bottom pastry. Trim the edges, leaving about a 1-inch border all the way around.
Step 6: Seal it up. Use a fork to crimp the edges all the way around, locking in the cheese. Brush the top and edges with egg wash so it bakes up golden.
Step 7: Make decorations. Use the pastry scraps to cut out leaves (or any shapes you like). Lightly score them with a knife to make the veins.
Step 8: Finish assembling. Arrange the leaves (and a berry or two, if you’d like) on top of the pastry, then brush the decorations with egg wash so they bake up glossy and golden.
Step 9: Bake and serve. Bake for about 20 minutes, until the pastry is puffed and golden. Let it rest for at least 45 minutes before cutting — otherwise the cheese will run out. Serve warm with fruit and crackers.
Servings: 8 to 10
Prep Time: 20minutes minutes
Cook Time: 20minutes minutes
Total Time: 40minutes minutes, plus about 45 minutes to cool
INGREDIENTS
2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
On a lightly floured work surface, roll each pastry sheet out to a 12-in (30-cm) square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans, and rosemary.
Brush the exposed edges of the pastry with the egg mixture. Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. Using a pizza cutter, cut off the excess dough, leaving a generous 1-in (2.5-cm) border. Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture. Set aside.
Using a pizza cutter or cookie cutter, cut out nine leaves (about 2 in/5 cm long and 1 in/2.5 cm wide) from the scraps. Use a knife to draw the ribs on the leaves, pressing down but not cutting all the way through. Place the leaves on top of the pastry in the shape of a flower, overlapping them slightly and pressing them together in the center. Brush the leaves with the egg mixture. Roll up a ½-in (13-mm) ball of dough and press it in the center; brush the ball with the egg mixture.
Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.
NOTES
Make-Ahead/Freezing Instructions:You can assemble the brie en croûte up to 24 hours ahead and refrigerate, or freeze for up to 1 month before baking. For best results, wrap the pastry-wrapped brie tightly in plastic wrap and foil, and store the pastry decorations separately between sheets of parchment in a sealed bag. When ready to bake, brush the chilled or frozen pastry with egg wash, arrange the decorations on top, brush them as well, and bake — adding a few extra minutes if baking straight from the fridge or about 10 minutes if baking from frozen.
Games, Books, Movies and Shows:
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!
If you haven’t read this one yet – it’s good!
The Women is a historical fiction novel by American author Kristin Hannah published by St. Martin's Press in 2024. The book tells the story of Frances "Frankie" McGrath, a young nurse who serves in the United States Army Nurse Corps during the Vietnam War. The novel debuted at number one on The New York Times fiction best-seller list.
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