(I know not a Wednesday – the next one will come out on Wednesday!)

 

WHAT’S HAPPENIN’ IN THE HOUSE:

• Where did the summer go?  Not that I am complaining that curling season is beginning!  Welcome back everyone!  [add link here]
• And a very friendly and heartfelt WELCOME to our new teams!
• We are looking for one more team member to fill a team – so if you know anyone – let them know how awesome our club and our league is!  Please encourage them to join us!
• Next Week: Join us at the club for our Social night to reconnect and maybe throw a few rocks.

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

(a repeat from last year – still helpful)

From: 

5 Great Curling Stretches to Help You Get Back in the Game.

Now that winter is here, we are already getting back into our favourite winter sports. For some of us, curling is our winter sport of choice. As with many seasonal sports, we need to stretch before getting back to curling this season. Stretching is crucial as we use muscle groups not typically used in everyday life unless deep lunges are part of your daily routine!

To make sure that you remain injury-free this curling season, we have highlighted three essential curling stretches and explanatory images to perform before and after curling:

Hip Flexor Stretch

• Step one foot behind you in a stride stance
• Put your hands on your hips
• Push your hips forward

Glute Stretch

Option 1:

• Lie on your back with both knees bent
• Bring one foot up and place the outside of the ankle on the thigh of the other leg
• If you require a more intense stretch, push down on the top knee
• If you need a more significant stretch, grab the bottom thigh and pull the leg toward the chest

Option 2:

• Start on your hand and knees
• Bring your knee forward and place the outside part of the leg on the floor
• Extend your other leg directly behind you
• If you need a more intense stretch, come down onto your elbows

Hip Adductor Stretch (Side lunge)

• Step one foot directly out to the side
• Lean towards one side
• Make sure your supporting knee remains in line with your 2nd toe
• Brace your upper body by placing your hand or elbow on the supporting leg

Low Back Stretch

• Lie on your back
• Bring both knees to your chest
• Wrap your arms around your shins and pull until you feel a gentle stretch in the low back

Quad Stretch

• Stand on one foot and grab your opposite ankle
• Stand by a sturdy surface if you require extra support
• Pull your ankle towards your buttocks, making sure your knees are touching
• For a more intense stretch, push your hips forward

RECIPES AROUND THE RINGS:

BEST HEALTHY GLUTEN FREE PUMPKIN BREAD

MAGGIE MICHALCZYK, RDN

PUMPKIN DESSERTS & BAKED GOODS

SEPTEMBER 1, 2022

Fall in love with this healthy and easy gluten free pumpkin bread that’s fluffy and filled with pumpkin and pumpkin spice in every bite!

In my opinion pumpkin bread is the most quintessential fall thing you can make to kick off the fall season! If you’re like me then come September 1st no matter how hot it may still be outside, you’re ready for all things pumpkin!

This healthy gluten free pumpkin bread made with a blend of almond and oat flour has an incredibly soft and spongey texture that you’d never know was gluten free. As a dietitian, I love making pumpkin recipes that are a bit healthier, fit a wide variety of diets, but also don’t skip on flavor and texture.

This is my go-to easy gluten free pumpkin bread to bring to a get together, make for a friend or just whip up on a Sunday to enjoy all week long. It’s everything you want and more in a slice of pumpkin — spongey texture, hints of cinnamon and nutmeg and a slightly crisp top that tastes like it’s from a bakery.

You can’t go wrong with a slice for breakfast and I’ve included a few suggestions below on different ways you could top it and add things into it.

Time to light a pumpkin candle, preheat the oven and bake this incredibly moist and fluffy healthy pumpkin bread that tastes like everything we love about fall!

IS PUMPKIN BREAD WHEAT FREE?

Many pumpkin bread recipes are made with whole wheat. However, there are many other flour substitutes to use instead of wheat, such as almond flour and oat flour (used in this recipe), all purpose gluten-free flour, and more.

TIPS FOR MAKING AMAZING GLUTEN FREE PUMPKIN BREAD

Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that they are not packed into the measuring cup as this will give you too much flour.

Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.

Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old this might be the reason why your baked goods aren’t cooking properly.

Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery and not as light and fluffy.

INGREDIENTS

• 1 1/2 cup oat flour GF is desired
• 1 1/2 cup blanched almond flour not packed
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 2 tsp. baking power
• 1/2 tsp. baking soda
• 1 tsp. salt
• 3/4 cup light brown sugar
• 1/3 cup butter melted
• 2 eggs room temperature
• 1 1/2 tsp. vanilla extract
• 1 heaping cup pumpkin puree

Pumpkin Spice Cream Cheese Frosting (optional)

• 4 tbsp softened cream cheese
• 4 tbsp softened butter
• 1/2 cup confectioners' sugar
• 2 tsp pumpkin pie spice
• pinch of salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a medium-sized mixing bowl, whisk together the oat flour, almond flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.
3. In a separate medium-sized bowl using a hand-held mixer cream together the butter and sugar. Add the vanilla and 1 egg at a time beating on low until combined.
4. Lastly, add the pumpkin puree and mix until combined.
5. Use a wooden spoon to combine the wet and the dry ingredients until just mixed together careful not to over mix.
6. Pour the batter into a bread pan that is lined with parchment paper or light coated with baking spray.
7. Bake for approximately 50 minutes until a toothpick comes out with little to no crumbs. Let cool completely and enjoy!

NOTES

Store pumpkin bread covered in the fridge for 3-4 days for maximum freshness. 

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!

The Girlfriend is a psychological thriller television miniseries for Amazon Prime Video directed by Robin Wright and Andrea Harkin. Based on Michelle Frances' novel, the miniseries stars Robin Wright, Olivia Cooke, and Laurie Davidson, and it premiered on 10 September 2025.

Premise

The miniseries explores themes of love, greed, and power depicting a mother, Laura's (Robin Wright) reaction to her son, Daniel's (Laurie Davidson) new girlfriend, Cherry (Olivia Cooke) and her perceived motivations.^[1]

I found this show riveting and wild  - if you enjoy perspectives – this is for you.

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: No curling tonight!

Happy Summer Everyone!

THANK YOU:

Huge Thank you to the Team and individuals who host an incredible night of celebration and special eats last Wednesday.

WNW Year End Celebration Committee:

• Norma Discenza
• Kathy Moodie
• Jodi Ball
• Carolynn McCarney-Perkins
• Robin Garell
• Virginia McKinnon
• Claire Mackenzie
• Jeannette Briggs

A MESSAGE FROM YOUR CONVENOR

Well ladies this is our final day for this year. It is 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.

A big thank you to the Lois MacLauchlan Team who ran out opening Dips and Drinks and to the following ladies who have put on this event tonite – Jeannette Briggs, Norma Discenza, Jodi Ball, Carolynn McCarney-Perkins, Robin Garell, Virginia McKinnon, Kathy Moodie and Clair Mackenzie. Also would like to mention, that they are responsible for making most of the items we are enjoying tonight themselves.  Thank you Ladies.

Looking forward to next year, we are pleased to announce that team Judy Kerling have stepped up to run our opening dips & drinks social that will  be held on Oct 8. Thanks to them. So we just need some others to step up and volunteer to help with our next season closing social event.  For the closing, it will be up to the teams/individuals who volunteer as to whether we have a banquet or just appetizers for the closing like we are having tonite.  Please let me know if you can help us out.

Please make a note in your calendars that the club’s AGM will be held tentatively on Wed June 25th. 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 I would encourage you all to take the club’s survey that was sent out to you last week.

Also, registration for the 2025/25 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 me know who is returning, as we already have a few new teams that are looking to join us – you can also let me 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, and hope some of them are here today. I would ask them to stand so we can all give you a big thank you, because 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 Iain.

I would like thank Sheri for being our Board Rep this year and for all the extra work she has put in to make our year a little more fun. Thank you Sheri.

I would also like to thank Cheryl Maloney for being our Treasurer. She keeps her eyes on the funds that pay for our prizes and funds for our 2 social events as well as the other miscellaneous expenses we incur over the year. At the conclusion of tonite we will be handing over this job to the club. We had at one time a full executive to run our league, bonspiel, fund raising and such, but now there is just the league, so at the request of the board and the board treasurer, we are handing this over to them. Cheryl has been our league treasurer for 13 years, so as she departs we would like to really thank her for her work and would like to present her with a small gift to show our appreciation… This print is done by Martin Terry, who is the husband of our member KJ Terry, is a Saulteaux Ojibwe self-taught Canadian Artist. He is a sixties scoop survivor who lost his culture and language. He spent his youth in foster homes and group homes until he was adopted at age 14. In 2022 he decided to reclaim his cultural past, and started producing these wonderful pieces. The Art piece on the wall in the ice rink is also done by Martin.

Next year Sheri Wasik will continue to be our Board Rep and I will once again be your Convenor. If you have any questions or suggestions, please don’t hesitate to bring them to our attention.

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

Evelyn

CONGRATULATIONS:

Our Winners of the 2024/25 WNW Curling Season:

A Division - Team Brown - Erika Brown, Melissa Foster, Darlene Allworth, Shari Angle and Erin Flowers

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B Division  - Team Van Ymeren - Nell Van Ymeren, Suzanne Michaelson, Denise Allsop and Susan Sproule

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C Division - Team Carson -  Mary Anne Carson, Marianne Lawton, Theresa Morris, Louise Koyanagi and Sharon Hay-Pole

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D Division - Team Gilmore - Erin Gilmore, Miki Toker, Carolyn Montgomery and Laura Twidle

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AND OUR RUNNERS UP:

A Division Runner Up: Kelly Breard, Cheryl Van der Kroon, Cheryl Maloney, Angela Zid Rooney, Jennifer Wilde

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B Division Runner Up: Cynthia Lindsay, Fayeanne Beattie , Kim Lawlor, Julie Wallace

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C Division Runner Up: Helen Stephenson, Kerra Wylie, Johanne Boivin, Michelle Werbowski

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D Division Runner Up: Anne Marie Crummy, Caroline Parker, Tanya Stohmann, Muneeza Coughlin, Pamela Anderson Khan

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SEE YOU NEXT SEASON:

Remember to let Evelyn know that you are planning to come back.

Be sure to sign up your team as soon as the registration and payment opens up to ensure your spot next season. We had to develop a waiting list this year!

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: It is our FINALS night!

For those who are curling – There is no Bell rule tonight. However, please keep the Pace of play moving. If you need to play an extra end to break a tie, please take the rocks to the far end and play towards the glass.

For those cheering -

The evening will begin when you show up - any time after 6pm.

As you may have noticed with the poster – it’s a SUMMER theme! (despite the cool/cold temperatures)

Dress is casual. However, if you are so inclined, Beach wear is welcome!

We hope you have bought your TICKETS! Both Curlers and Spectators must be on the list to celebrate and participate in the festivities.

LAUGH OF THE WEEK:

STUFF THAT MAKES our CURLing Club look BETTER:

You may have noticed the beautiful four-piece art installment on the wall beside sheet #1. Here is a little bit of information about it.

We are honoured to display “Dream Catcher Spirit” created by local artist Marvin Terry in our icehouse.

The Ojibwe words incorporated into the piece include:

MISKWAADESI	Painted Turtle
MAKOGANZH	Bear Claw
MEMENGWAA	Butterfly
MOOKA'AM	Sunrise
WAAWAASHKESHI	Deer
ASABIKESHIINH	Spider - web woven around the hoop of a dream catcher
MIGIZI	Bald Eagle
MIIGWAN	Feather

If you have not already – please take some time to appreciate this permanent art piece.

RECIPES AROUND THE RINGS:

PESTO CAPRESE PUFF PASTRY PIZZA.

We adore this caprese puff pastry! Flaky puff pastry is layered with fresh basil pesto, juicy ripe tomatoes, fresh mozzarella cheese and a balsamic glaze. It’s a lovely weeknight meal or the perfect summer appetizer!

This is a sheet pan of summer right here.

This puff pastry is covered with the best pesto ever, ripe, juicy tomatoes, fresh mozzarella cheese, balsamic glaze and a sprinkling of parmesan. It tastes like summer and is so delicious that I can hardly stand it. 

It’s no secret that I freak out over everything puff pastry. Make it into a pizza, a tart, a hand pie, soup topping, dessert and more – I absolutely love it. It’s such a great kitchen hack, pretty accessible, easy to use and not to mention, incredibly buttery, flaky and delicious. I can never pass it up!

I’ve made so many different versions of a puff pastry pizza over the years. Our favorite is probably my weeknight white pizza – it’s a hit with just about everyone. This one is similar but with tons of pesto and basil and balsamic. 

I start the puff pastry with my favorite pesto! Of course. I make my pesto at least once a week. You could also use a store-bought version. It’s a staple that I must have in my fridge at all times in the summer months because I use it so frequently. In this case, I spread it on the puff pastry as the first layer, or our sauce. It adds a perfect depth of flavor and goes great with tomatoes and mozzarella. 

When it comes to the tomatoes, I like to use ripe tomatoes and salt them a bit before placing them on the puff pastry. Then I pat them dry with a paper towel once they have released some of their juices.

This helps to keep the puff pastry from becoming watery. It’s key!

Another key here is to tear your fresh mozzarella into small pieces. The fresh mozzarella slices are a bit too thick and heavy for the thin puff pastry. By tearing the cheese into pieces, not only do we cover more surface area with the cheese, we avoid weighing down parts of the pastry. It also helps prevent the cheese from becoming watery too.

Oh and a second option is to use grated mozzarella or an italian blend cheese. My favorite brand is tillamook and I find it at Target. 

Puff pastry only cooks for about 25 minutes. It’s super flaky and the perfect thin crust. I drizzle everything with syrupy balsamic glaze when it comes out of the oven. Lots of parmesan, another drizzle of pesto and some fresh basil are the finishing touches on this baby! It’s such a great easy weeknight meal or even a wonderful appetizer.

And while I tend to prefer puff pastry meals shortly after they are cooked, reheating this for lunch the next day is pretty good too. You lose a little of the structured flakiness, but the flavor is still incredible and it’s so satisfying. 

This is one of those easy meals that I usually have all the ingredients for – especially in the summer. It tastes fancy and elevated, but it’s very simple.

There is no better summer treat!

PESTO CAPRESE PUFF PASTRY

yield: 2 TO 4 PEOPLE
prep time: 25 MINUTES
cook time: 25 MINUTES
total time: 50 MINUTES

We adore this caprese puff pastry! Flaky puff pastry is layered with fresh basil pesto, juicy ripe tomatoes, fresh mozzarella cheese and a balsamic glaze. It's a lovely weeknight meal or the perfect summer appetizer!

INGREDIENTS

• 1 sheet puff pastry,thawed if frozen
• 1 to 2 beefsteak tomatoes,thinly sliced
• kosher salt and pepper
• ⅓ cup pesto, plus more for drizzling
• 6 ouncesfresh mozzarella, pulled apart into pieces
• 1 egg + 1 teaspoon water,beaten together for egg wash
• balsamic glaze,for drizzling
• fresh basil, for topping
• parmesan cheese, for sprinkling

INSTRUCTIONS 

1. Preheat the oven to 425 degrees F. Place the puff pastry sheet on a piece of parchment paper, on a baking sheet. Poke it all over with a fork. This prevents large bubbles.
2. Slice the tomatoes and place them on a paper towel. Sprinkle them all over with salt. Let sit for 5 minutes to release some of the juices. After 5 minutes, pat them dry with a paper towel.
3. Spread the pesto on the puff pastry, leaving a 1-inch border. Top with the tomatoes. Top with the mozzarella pieces.
4. Brush the edges of the puff pastry with the egg wash. This is optional, but helps give that shiny, puff pastry crust.
5. Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.
6. Remove from the oven and drizzle with more pesto. Drizzle with balsamic glaze. Top with fresh basil and a sprinkle of mozzarella. Slice and serve!

GAMES, BOOKS, MOVIES & 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!

Right now I am enjoying the show HACKS –

Deborah Vance, a legendary Las Vegas-based stand-up comedian, needs to reinvent her aging act to avoid losing her residency at the Palmetto Casino. Ava Daniels is a young comedy writer who is unable to find work due to an insensitive tweet and her reputation for being self-centered and arrogant. When Ava's agent sends her to work as Deborah's new head writer, the two slowly bond as Ava pushes her new boss to take more risks and Deborah, in turn, helps Ava start to work through her personal problems.

Starring

• Jean Smart
• Hannah Einbinder
• Carl Clemons-Hopkins
• Megan Stalter
• Paul W. Downs
• Rose Abdoo
• Mark Indelicato

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: The SECOND round of playoffs! We are down by ½ the teams. Curl Hard OR Come cheer everyone on!

Play-offs

Tonight all games will be played at 6:40. Please check the website for you sheet assignment.

Rules (including note on spares) will be posted on the bulletin board in the locker room and can also be found under the game centre on the website.

The play-off schedule will be posted like the regular season games on the website, and a copy of the draw will also be posted in the locker room.

Good luck and good curling to all.

Let’s all SKIP (at the club) tonight!

Unfortunately, The Kings Arms was not comfortable in moving forward with a menu so quickly for our Wednesday night.

To still do something different and fun…. Use Skip (Canadian Company) to get delivery and have a great night watching some great curling.

Teams that are curling – pre-order and make it an extra special night – no matter the outcome of your game!

This is just a suggestion – participation, as per usual, is only for FUN!

Next Week: The Finals: DON’T FORGET TO BUY YOUR TICKET! Both Curlers and Spectators are expected to buy tickets to celebrate and participate in the festivities.

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

 

RECIPES AROUND THE RINGS:

French Toast Casserole

This overnight French Toast Casserole recipe only takes 15 minutes to prep then it’s baked in the morning. It has all the flavor we love from french toast with an incredible crunchy cinnamon sugar streusel topping!

French Toast Casserole

My love for french toast is strong, as evidenced by my many different french toast recipes! But I think this easy French Toast Casserole recipe is the best way to serve a crowd, and it’s especially convenient because you can make it the day before. Breakfast magic!

How to make Overnight French Toast Casserole:

Combine and Refrigerate: Butter the bottom and sides of a 9×13” pan. Slice bread into 1 inch chunks and add to dish. Whisk eggs in a large bowl and add cream, milk, brown sugar, cinnamon, salt, and vanilla. Pour over cubed bread and gently toss to coat. Add to pan, cover, and refrigerate overnight.

Make Topping: Stir together brown sugar, white sugar, cinnamon, and nutmeg. Cut cold butter into chunks then add to the bowl. Use a pastry cutter or your hands to combine until crumbly. Refrigerate overnight.

Bake: Sprinkle topping on top of casserole, then bake at 350°F (180°C) for 40-50 minutes, until golden on top. Let the baked french toast casserole cool for at least 10 minutes befoer serving. I think it’s sweet enough without syrup, but you could serve with homemade syrup, maple syrup, or whipped cream on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the French Toast Casserole a day ahead, stored in the fridge.

To Freeze: Cover assembled casserole tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Overnight French Toast Casserole

This overnight French Toast Casserole recipe only takes 15 minutes to prep then it's baked in the morning. It has all the flavor we love from french toast with an incredible crunchy cinnamon sugar streusel topping!

 PREP 15 MINUTES
 COOK 45 MINUTES
 TOTAL 1 HOUR

Ingredients

• 1 pound loaf of brioche, challah, french bread, or white bread
• 8 large eggs
• 1 cup heavy cream
• 2 cups milk
• 1/4 cup light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1 Tablespoon vanilla extract

For the Topping:

• 3 Tablespoons light brown sugar, packed
• 3 Tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons cold butter , cut into pieces

Instructions

1. Grease a 9×13" baking dish. Cut bread into 1 inch chunks and place in pan.
2. Assemble: Whisk eggs in a large mixing bowl. Add cream, milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes and toss gently to combine. Spread into an even layer in the pan. Refrigerate overnight.
3. Topping: Add brown sugar, white sugar, cinnamon and nutmeg to a bowl and stir to combine. Add butter and use a pastry blender or your hands to combine until crumbly. Cover and refrigerate until morning.
4. Bake: Preheat oven to 350 degrees F (180 degrees C). Uncover french toast pan and sprinkle the topping evenly over top. Bake for 45-50 minutes or until top is golden and casserole is set.
5. Allow french toast to cool for at least 10 minutes before serving. Top with homemade syrup , berries, whipped cream, or any other toppings you'd like.

Notes

• Yield: 9×13 pan: 10 squares. Serving Size: 1 square.
• Make Ahead Instructions: Make the French Toast Casserole a day ahead, stored in the fridge.
• Freezing Instructions: Cover assembled casserole tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

GAMES, BOOKS, MOVIES & 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!

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: PLAY OFFS BEGIN!

Play-offs

• Teams have been re-seeded based on total points to determine your position.
• Tonight B&D will play at 6:40, and A&C will play at 9:00. It is a single knock-out format. All subsequent games will be at 6:40.
• Rules (including note on spares) will be posted on the bulletin board in the locker room and can also be found under the game centre on the website.
• The play-off schedule will be posted like the regular season games on the website, and a copy of the draw will also be posted in the locker room.
• Good luck and good curling to all.

Next Week: We are down by ½ the teams. Curl Hard OR Come cheer everyone on!

April 9th Finals:  DON’T FORGET TO BUY YOUR TICKET!

LAUGH OF THE WEEK:

 

STUFF THAT MAKES US CURL BETTER:

RECIPES AROUND THE RINGS:

Garlic-Crusted Roast Rack of Lamb

A juicy, garlic-crusted rack of lamb coated with plenty of crushed garlic and rosemary makes this a centerpiece of any meal.

Active Time: 10 mins
Total Time: 1 hr 45 mins
Servings: 8

When lamb is at the center of the dinner table — especially something as eye-catching as this roast rack of lamb — it makes the meal feel special. This lamb roast recipe is one of our favorite ways to prepare a rack of lamb because it's simple but has wonderfully complex flavors from the marinade. You simply rub the lamb with plenty of garlic, rosemary, olive oil, and salt before roasting it on high heat so the meat browns but remains medium-rare inside when it's done cooking. Feel free to add another minute or two to the roasting time if you prefer your lamb to be cooked more.

Frequently Asked Questions

• Are lamb chops the same as racks of lamb?

A rack of lamb refers to a lamb's main rib section, whereas chops are the individual rib sections; a lamb rack typically has 16 ribs (or chops). However, racks are generally sold in individual eight-piece sections. When the meat, fat, and connective tissues between the rib bones are removed, it's called "Frenching" the lamb rack.

• What temperature should a rack of lamb be when cooked?

The same conventions for steak doneness can apply to cooking lamb to the appropriate internal temperature. Although the  U.S. Department of Agriculture recommends cooking lamb to a minimum of 145°F to reduce the risk of spreading potentially harmful pathogens, a medium rare rack of lamb would read about 130ºF to 135ºF when an instant-read thermometer is inserted.

Notes from the Food & Wine Test Kitchen

Be sure to ask your butcher to "French" the racks, which means that all the excess meat, fat, and cartilage will be removed from the bones. You'll have a cleaner presentation after roasting the lamb, and the meat and fat that would have been otherwise left on the bones won't burn while roasting.

Since the seasoning in this lamb rack recipe is so simple, this dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. Mix and match your sides to your preferences — a main course recipe this easy gives you time to think about everything else.

Suggested pairing

Rochford's preferred accompaniment is a bold, full-bodied Merlot.

Ingredients

• 1 head of garlic, cloves peeled
• 1/4 cup rosemary leaves
• 1/4 cup extra-virgin olive oil
• 2 racks of lamb, frenched (2 pounds each)
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste

Directions

1. In a mini food processor, combine garlic, rosemary, and olive oil and process until garlic is finely chopped.
   
2. Season lamb racks with salt and pepper and rub garlic-rosemary oil all over them. Set racks fat-side up on a large rimmed baking sheet and let stand for 1 hour.
   
3. Preheat oven to 450°F. Roast lamb in upper third of oven for 15 minutes. Turn racks and roast for 10 minutes longer for medium-rare meat.
   
4. Transfer racks to a carving board, stand them upright, and let rest for 10 minutes.
   

GAMES, BOOKS, MOVIES & 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! 

This week – a movie:  Hidden Figures

If you have not seen it – find it on Netflix.  If you have watched it – watch it again!

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Those playing at 6:40pm – It’s healthy treat night!  Bring something to share with the other team after the game. 9pm games – you did this last week.  Do your thing!

Next Week: PLAY OFFS BEGIN!!

Play-offs will be held on March 26, April 2 and Finals April 9 (Don't forget to buy your ticket!).

After this week's final regular season game, teams will be re-seeded based on total points to determine your position for the play-offs.

Divisions B&D will play the 1st game at 6:40, and A&C will play at 9:00. It is a single knock-out format. All subsequent games will be at 6:40.

Rules (including note on spares) will be posted on the bulletin board in the locker room and can also be found under the game centre on the website.

The play-off schedule will be posted like the regular season games on the website, and a copy of the draw will also be posted in the locker room.

Good luck and good curling to all.

April 9th Finals: 

LAUGH OF THE WEEK:

 

STUFF THAT MAKES US CURL BETTER:

RECIPES AROUND THE RINGS:

Granola Bites

These easy Granola Bites are our favorite on-the-go snack, packed with whole grains and protein, and all your favorite add-ins!

Between the simple ingredients, the fast prep, and no need to bake these delicious Granola Bites are the best in every way. You can customize them to add whatever add-ins your family likes.

Ingredients Needed:

• Honey, or use agave.
• Oats: Regular rolled oats or quick oats will work.
• Ground Flaxseed or ground Chia seeds.
• Peanut Butter: Substitute your favorite nut butter or use sunflower butter for a nut-free substitution.
• Mini Chocolate chips, or any other favorite mix-ins like raisins, dried cherries, coconut, chopped nuts or a combination.
• Vanilla Extract.

How to Make Granola Bites:

• Mix ingredients in a bowl until well combined.
  
• Scoop into balls using a cookie scoop, spoon, or your hands and place in an airtight container, with pieces of parchment paper between stacked layers, if needed.
  
• Storing Instructions: Refrigerate in an air-tight container for up to two weeks or freeze for several months.

Recipe

These easy Granola Bites are our favorite on-the-go snack, packed with whole grains and protein, and all your favorite add-ins!

PREP 15 MINUTES
TOTAL 15 MINUTES 

Ingredients

• 1 1/2 cups oats regular or quick oats
• 1 cup ground flaxseed
• 2/3 cup crispy rice cereal (like Rice Krispies)
• 1 cup creamy peanut butter , or other nut butter or sunflower butter
• 1 cup mini chocolate chips, raisins, dried cherries, coconut, chopped nuts or a combination
• 1/2 cup honey , or agave
• 2 teaspoons vanilla extract

Instructions

1. Combine all ingredients in a large bowl until well mixed.
2. Scoop into balls using a cookie scoop, spoon, or your hands and place in an airtight container, with pieces of parchment paper between stacked layers, if needed.
3. Storing: Refrigerate in an air-tight container for up to two weeks or freeze for several months.

Notes

Gluten-free Adaptations: Use gluten-free oats.

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 complicated kindness by Miriam Toews

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Those playing at 6:40pm – It’s healthy treat night!  Bring something to share with the other team after the game

AND: We have at least 10 Oakville Curling Club members playing in the Ontario Senior Championships at the Mississauga Golf and Country Club.  Go cheer on our club members!

Next Week: Those playing at 6:40pm – It’s healthy treat night!  Bring something to share with the other team after the game

April 9th Finals: 

LAUGH OF THE WEEK:

What do you get when you cross poison ivy with a four-leaf clover?

A rash of good luck

STUFF THAT MAKES US CURL BETTER:

The basics of directional brushing.

Empowered Performance

RECIPES AROUND THE RINGS:

Taco Pie

This easy Taco Pie is a guaranteed dinner winner made with simple ingredients like chicken (or ground beef), tomatoes, black beans, cheese and tortillas.

If you love taco inspired recipes, check out my Walking Tacos, Taco Soup, and Taco Salad!

Add this Taco Pie to your list of family-approved, easy dinner ideas! It’s warm and comforting, full of hearty and healthy ingredients, and the best part is it’s a meal-in-one!

How to make Taco Pie:

• In a large bowl, combine the chicken soup, diced tomatoes with green chilies, black beans, green bell pepper, taco seasoning and chicken. Set aside.
• Tear 5 corn tortillas and line them on the bottom of the pie dish.
• Spread half of the chicken mixture over the tortillas. Top with ¾ cup of cheese.
• Tear remaining 5 corn tortillas and place on top. Add remaining filling, then top with remaining cheese.
• Bake for 30 minutes or until cheese is bubbly and mixture is warmed through. Serve topped with sour cream, chopped cilantro and avocado.

Variations:

This is a perfect recipe to adapt to use what you have, and what your family likes! 

• Meat: Swap the chicken for cooked ground beef other leftover cooked meats like shredded beef or pork.
• Vegetarian: Omit the chicken and add another can of beans and additional veggies, if desired, like spinach, sautéed zucchini, and mushrooms.
• Cheese: Use whatever kind of cheese you like.
• Beans: Substitute refried or whole pinto beans.
• Taco Seasoning: my homemade taco seasoning uses simple pantry ingredients and tastes amazing!

Taco Pie

This easy Taco Pie is a guaranteed dinner winner made with simple ingredients like chicken (or ground beef), tomatoes, black beans, cheese and tortillas.

PREP 5 MINUTES
COOK 30 MINUTES
TOTAL 35 MINUTES

Ingredients 

• 10 corn tortillas
• 1 can cream of chicken soup (or homemade)
• 1 can diced tomatoes with green chilies
• 15 ounce can black beans , drained and rinsed
• 1/2 green bell pepper , diced
• 1 packet taco seasoning
• 3 cups cooked chicken , chopped (rotisserie chicken works great)
• 1 1/2 cups Mexican blend cheese

For topping:

• Sour cream
• Freshly chopped cilantro
• Chopped avocado

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch pie dish.
2. In a large bowl, combine the chicken soup, diced tomatoes with green chilies, black beans, green bell pepper, taco seasoning and chicken. Set aside.
3. Tear 5 corn tortillas and line them on the bottom of the pie dish.
4. Spread half of the chicken mixture over the tortillas. Top with ¾ cup of cheese.
5. Tear remaining 5 corn tortillas and place on top. Add remaining filling, then top with remaining cheese.
6. Bake for 30 minutes or until cheese is bubbly and mixture is warmed through. Serve topped with sour cream, chopped cilantro and avocado.

Notes

To substitute Ground Beef: Replace chicken with 1 pound of lean ground beef, cooked and crumbled, then taco seasoning and ½ cup of water added to ground beef mixture. Replace cream of chicken soup with ½ cup of sour cream, added to the filling mixture.

Freezing Instructions: Assemble taco pie in a freezer-safe pie dish and cover tightly with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and then bake as directed, or bake from frozen for 1 hour, then remove foil and continue baking for 20-40 minutes or until warm and bubbly.

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! 

My adult kids play this with younger kids at our cottage – they always look like they are having a blast!!

 

 

 

 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Just over a month left of our WNW curling season! Where did the time go? Make these games awesome. Savour the fun, the challenge and your team. Happy March!

Next Week: How about a tasty healthy treat nights? Next week – if you play the 6:40 game – bring a healthy treat.

If you curl at 9pm - WAIT - and bring a healthy treat the week after.

LAUGH OF THE WEEK:

What does a Starbucks employee’s job title change to in winter?

A brrrr-ista!

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #11 - Skip's Hand Signals

Curl Up With Jamie

RECIPES AROUND THE RINGS:

Spanish Paella

You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish!

If you love Spanish food, don’t miss my other popular recipes like Torijas and Tortilla de Patatas.

My goal with this paella recipe was to use the tutelage I received while living in Madrid to create a traditional Spanish paella that anyone can make (and without special equipment, like a paella pan). After lots of trial and error, I am so excited to share everything I know and have learned about making Paella, as authentically and practically for the home cook, as possible.

What I LOVE about this recipe:

1. I learned to make it in Spain, from the woman I lived with for several months while attending school in Madrid. She was an incredible cook and I wrote down her basic instructions for paella, in my notebook. I have since tested the recipe many times on my own to perfect the exact ingredient amounts and method for making it in my U.S. kitchen.
2. No paella pan needed: You can use a regular large skillet for this recipe. See tips below.
3. One-pot meal: All in one pan meals mean quicker cooking and clean-up!
4. Adaptable: There are many ways of adapting this traditional paella recipe. Read on.

What is Paella?

Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).

Ingredients:

The main ingredients in every paella dish are rice, saffron, chicken, and vegetables. From there, ingredients vary depending on the type of paella or region where it’s made. The ingredients in this easy paella recipe include:

• Produce: onion, bell pepper, garlic, tomatoes, parsley, frozen peas.
• Spices: bay leaf, paprika, saffron, salt and pepper.
• Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.
• Seafood: jumbo shrimp, mussels, calamari.
• Chicken thighs: I prefer thighs to breasts in the recipe since they don’t dry out as easily during longer cook times.
• Olive Oil: Spanish olive oil , or any good quality olive oil.
• White wine.
• Spanish Rice: See my notes below about the rice, and possible substitutions.
• Chicken Broth: Authentic paella would include making your own fish stock from the discarded shells of seafood. I usually substitute chicken broth, for convenience.

 

How to Make Spanish Paella:

1. Sauté: Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.
2. Add white wine. Cook for 10 minutes.
3. Add chicken & rice. Add chopped parsley and cook for 1 minute.
4. Add broth. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
   
5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still uncooked, add ¼ cup more water or broth and continue cooking).
   
6. Cover and let rest. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
7. Serve. Garnish with fresh parsley and lemon slices. Serve.

Rice for Paella:

Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. It’s a short grain rice that absorbs more water than regular rice, without turning mushy. You can buy Spanish rice on Amazon, World Market or an international food market.

• Substitution for Spanish rice: If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 ¾ cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).
• Don’t wash the rice before cooking because we want to keep the outer layer of starch.
• Don’t stir the rice while cooking! Traditional paella cooks a crusty, flavorful rice layer at the bottom of the pan called the socarrat. The socarrat is a key component of authentic paella. Also, stirring the rice will make it mushy.

Seafood for Paella (What to know):

If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.

When buying fresh seafood make sure to smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).

Do I need a paella pan?

No, you can us a regular large skillet to make Paella (I use a 12×2 inch skillet and this recipe fills it to the brim). Traditional paella is cooked in a large paella pan because it allow the rice to be spread out into a thin layer and cook more evenly.

Adaptations:

• Use different rice: if needed, you can substitute a medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 ¾ cups. (Long grain rice or arborio rice are not good substitutes for paella.)
• Substitute pork: Substitute boneless pork loin, cut into ½ inch cubes. Brown the pork pieces in hot oil as step one in the recipe. Then set it aside as you sauté the vegetables. Add the pork back to the pan in step 3 before boiling.
• Substitute Turkey or rabbit: Brown the meat in hot oil as step one in the recipe. Then set it aside as you sauté the vegetables. Add the meat back to the pan in step 3 of the recipe, before boiling.
• Substitute chorizo: Add 1 chorizo sausage cut into ½ inch discs. Brown the sausage in hot oil as step one in the recipe. Then set it aside as you sauté the vegetables. Add chorizo back to the pan in step 3 of the recipe, before boiling.
• Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus. Add vegetables in step one of the recipe along with the bell peppers.
• Valenciana Paella: this version of paella is often made with rabbit, chicken, artichokes and green beans.

PREP 20 MINUTES 
COOK 40 MINUTES 
TOTAL 1 HOUR 

Ingredients

• 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
• 1 Onion , diced
• 1 bell pepper , diced (I like to use ½ red and ½ green)
• 4 cloves Garlic
• 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
• Bay leaf
• 1 teaspoon paprika , sweet or smoked
• 1 pinch saffron threads*
• Salt and pepper
• ¼ cup white wine
• 4 boneless , skinless chicken thighs , cut into pieces*
• ¼ cup fresh chopped parsley chopped, divided
• 2 cups Spanish Rice*
• 5 cups Chicken Broth*
• 1/2 cup frozen peas
• ½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
• 1/2 lb Mussels (about 10-12), cleaned properly (beards off)
• 8 oz calamari rings
• Lemons , for garnish

Instructions

1. *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
2. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
3. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
4. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
5. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
6. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
7. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
8. Garnish with fresh parsley and lemon slices. Serve.

Notes

*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn't carry it, try Amazon, World Market, or an International food market). If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores, and reduce the broth to 3 ¾ cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).

*Meat: you could also use pork, turkey, rabbit, chorizo or a combination.

*Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.

*Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.

If buying fresh seafood, smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).

*Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.

Adaptations:

• Use different rice: if needed, you can substitute a medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 ¾ cups.
• Substitute pork: Substitute boneless pork loin, cut into ½ inch cubes. Brown the pork pieces in hot oil as step one in the recipe. Then set it aside as you sauté the vegetables. Add the pork back to the pan in step 3 before boiling.
• Substitute Turkey or rabbit: Brown the meat in hot oil as step one in the recipe. Then set it aside as you sauté the vegetables. Add the meat back to the pan in step 3 of the recipe, before boiling.
• Substitute chorizo: Add 1 chorizo sausage cut into ½ inch discs. Brown the sausage in hot oil as step one in the recipe. Then set it aside as you sauté the vegetables. Add chorizo back to the pan in step 3 of the recipe, before boiling.
• Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus. Add vegetables in step one of the recipe along with the bell peppers.
• Valenciana Paella: this version of paella is often made with rabbit, chicken, artichokes and green beans.

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! (Thank you Karen Paget)

The Measure

"A story of love and hope as interweaving characters display: how all moments, big and small, can measure a life. If you want joy, love, romance, and hope—read with us." —Jenna Bush Hager

A luminous, spirit-lifting blockbuster that asks: would you choose to find out the length of your life?

Eight ordinary people. One extraordinary choice.

It seems like any other day. You wake up, drink a cup of coffee, and head out.

But today, when you open your front door, waiting for you is a small wooden box. The contents of this mysterious box tells you the exact number of years you will live.

From suburban doorsteps to desert tents, every person on every continent receives the same box. In an instant, the world is thrust into a collective frenzy. Where did these boxes come from? What do they mean? Is there truth to what they promise?

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Wear your great (not green – but it could be green) scarf tonight! Just for fun!
Next Week: 3 more games before our playoffs begin! Where did the time go?
SWAG: I need more time! It’s not going as well/ as easily as I thought it would. Now with the impending tariff threats and the USD where they are…. Ugh! I have not given up, however, maybe for next year??

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Stay steady, shoot ready! - Sweeping Saturday

RECIPES AROUND THE RINGS:

Healthy Granola

I enjoy this healthy homemade Granola recipe almost every morning for breakfast because it’s packed with all the good stuff, with the big granola clusters I love, and the perfect flavor and crunch.

Can’t stop, won’t stop, my obsession with this Healthy Granola

My relationship with this homemade Granola recipe has been healthy and strong for over a decade. I’m not exaggerating when I say I enjoy it every. single. day, usually in the form of a hearty handful on my favorite two good vanilla yogurt, with cottage cheese and fresh berries. And when I’m feeling extra, it’s an essential topping on my Pitaya smoothie bowls or my toast with peanut butter, thinly sliced apple and a sprinkle of cinnamon and granola. YUM!

More reasons to obsess over homemade granola:

• Healthier: it has less sugar and is lower Calorie than anything you’ll find at the store.
• Freezer Friendly: It will keep for months in the freezer, stored in a freezer safe bag.
• Great for Gifting: food gifts are how I show love, and giving a little bag of homemade granola with our cute tags (see below) is fun for Christmas neighbor gifts, friends birthdays, or as a healthy snack for a new moms when I drop off dinner.

Now that we’ve established it’s the BEST, let’s make it, shall we?

How to Make Granola:

Mix Dry Ingredients in a bowl: whole grain oats, sliced almonds, sunflower seeds, raw sesame seeds and raw unsweetened coconut flakes.

Make Syrup: Combine the butter, sugar, honey, salt, and vanilla in a saucepan. Cook the mixture until it boils, then remove it from heat and stir in baking soda.
Combine: Pour the syrup over the oat mixture then toss everything to evenly coat it.

Bake: Pour the mixture out onto a parchment lined or greased baking sheet and bake for about 18-20 minutes, tossing once during baking.

Serve: Allow the healthy granola to cool completely in the pan to allow it to harden up and create those clusters of granola that we love.

Recipe Variations:

• Vegan: Substitute coconut oil for butter and agave nectar for honey.
• Add Dried Fruit: Reduce oats by about ½ cup and add a heaping ½ cup raisins, craisins or dried cherries, mango or fruit of choice.
• Nut Free: Substitute seeds (like pumpkin or sunflower), or dried fruit.
• Gluten Free: Use gluten-free oats.

Our Healthy Granola recipe yields the big crunchy granola clusters we love, and it's incredibly easy to make. At just 100 calories per serving it's a delicious snack and my favorite for my morning yogurt.

SERVINGS 32
CALORIES 102
PREP 10 MINUTES
COOK 20 MINUTES
TOTAL 30 MINUTES

Ingredients

• 4 1/2 cups old-fashioned rolled oats (not quick-cook or steel cut)
• 1/2 cup raw sunflower seeds
• 1 cup unsweetened flaked coconut (I like Bob's Red Mill)
• 1 cup sliced raw almonds
• 1/3 cup raw brown sesame seeds , or flax seeds

For the Syrup:

• 1/3 cup butter or coconut oil
• 1/3 cup light brown sugar
• 1/3 cup honey
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon baking soda

Instructions

1. Preheat oven to 325 degrees and spray a large sheet pan with cooking spray, or line with parchment paper.
2. Mix dry ingredients: Add oats, sunflower seeds, coconut, almonds, and sesame seeds to a large bowl and stir to combine.
3. Make Syrup by adding butter to a large saucepan over medium heat. Stir in brown sugar, honey and salt. Bring the mixture to a boil and once boiling, remove from heat and stir in baking soda and vanilla.
4. Combine: Pour syrup over the dry oat mixture and mix well until everything is evenly coated.
5. Bake: Pour mixture onto prepared pan and spread into an even layer. Bake for 8 minutes. Remove from oven and toss mixture, then gently press down on it with your spatula to flatten it back into the pan. Bake for another 8-12 minutes until golden brown.
6. Press and Cool: Remove pan from oven and use the back of a metal spatula to press the hot granola firmly down into the pan. Allow granola to cool completely in the pan before stirring or breaking it up (this will yield clusters that stick together).

Yields: about 8 cups granola.
Serving Size: ¼ cup

Vegan Granola: Substitute coconut oil for butter and agave nectar for honey.
To Add Dried Fruit: Reduce oats by about ½ cup and add a heaping ½ cup Craisins, or freeze dried fruit.
Nut Free: omit almonds and add pumpkin or sunflower seeds, or dried fruit.
Gluten-free Adaptations: Use gluten-free old-fashioned rolled oats.
Storage Instructions: Store granola in an air-tight container in a cool, dry location for 4-6 weeks.
Freezing Instructions: Store granola in a freezer safe container or ziplock bag and freeze for 2-3 months.

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! (Thank you Evelyn Gowan)

I am reading this series and it is terrific.
Some great humour mixed with a murder mystery.
A movie has just been made of the series with Helen Mirren, Ben Kingsley & Pierce Brosnan, how can it not be fun.

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Hopefully you are shovelled out and ready - We are back! Last week was a tough call on cancelling or not! Kudos to those that showed up.
Next Week: It’s all about scarves! Keep your neck warm and wear a great scarf – show off your fashion – be bold!

Oakville Annie prize winners

LAUGH OF THE WEEK:

 

STUFF THAT MAKES US CURL BETTER:

Draws and takeouts: Two weights, one goal—precision - Sweeping Saturday

RECIPES AROUND THE RINGS:

French Toast Casserole

This easy French Toast Casserole recipe can be made the day before and refrigerated overnight so it’s ready to bake and enjoy in the morning. It has an incredible cinnamon sugar topping that takes it to the next level!

Why I love this recipe:

• The Topping – The easy topping really sets this recipe apart from others and makes it the best french toast casserole. It adds the perfect crunchy texture on top, and tastes incredible!
• Make Ahead – Nothing beats a breakfast recipe that I can just throw in the oven when I wake up. I love how I can do all the prep the night before!
• Crowd Pleaser – This Baked French Toast fills a 9×13 pan and I always get so many compliments on it! Everyone loves the flavors of french toast, and this is an easy way we can all enjoy it without standing at the stove making them.

How to make French Toast Casserole:

Slice Bread: Lightly butter the bottom and sides of a 9×13” baking dish. Cut bread into 1 inch chunks and place in dish.

Make Batter: Crack the eggs into a large mixing bowl and whisk to combine. Add the cream and milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes.

Combine and Refrigerate: Gently toss the bread around to make sure the top and bottom pieces all get dipped in the egg mixture. Spread out evenly, cover dish, and refrigerate overnight.

Make Topping: Place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry cutter or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.

Bake: Sprinkle the topping evenly over top of the french toast casserole. Bake for 40-50 minutes or until top is golden.

Serve: Allow french toast to cool for at least 10 minutes before cutting into squares. I love eating this just with berries. But you could also top with homemade syrup, maple syrup, or whipped cream.

Make Ahead and Freezing Instructions:

To Make Ahead: Make this french toast casserole and topping the day before and keep covered separately in the refrigerator overnight. In the morning, sprinkle the topping on and bake.

To Freeze: Baked french toast can be frozen before baking. Cover very well with plastic wrap and tinfoil and store in the freezer for up to 2 months. Thaw overnight in the fridge then sprinkle on the topping and bake.

French Toast Casserole

This easy French Toast Casserole recipe can be made the day before and refrigerated overnight so it's ready to bake and enjoy in the morning. It has an incredible cinnamon sugar topping that takes it to the next level!

SERVINGS 10 PEOPLE
CALORIES 351
PREP 15 MINUTES 
COOK 45 MINUTES 
TOTAL 1 HOUR HR

Ingredients

• 1 pound loaf of brioche, challah, french bread, or white bread
• 8 large eggs
• 1 cup heavy cream
• 2 cups milk
• 1/3 cup light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1 Tablespoon vanilla extract

For the Topping:

• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons cold butter , cut into pieces

Instructions

1. Lightly grease the bottom and sides of a 9×13'' baking dish. Cut bread into 1 inch chunks and place in dish.
2. Crack the eggs into a large mixing bowl and whisk to combine. Add the cream and milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes.
3. Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread out evenly, cover dish, and refrigerate overnight.
4. For the Topping: Place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry blender or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.
5. Preheat oven to 350 degrees F. Uncover french toast pan and sprinkle the topping evenly over top. Bake for 45-50 minutes or until top is golden and casserole is set.
6. Allow french toast to cool for at least 10 minutes before serving. Top with homemade syrup , berries, whipped cream or any other toppings you'd like.

Notes

Make Ahead Instructions: Make the french toast casserole and topping the day before and keep covered separately in the refrigerator overnight. In the morning, sprinkle the topping on and bake.

Freezing Instructions: To freeze before baking, cover assembled pan and freeze for up to 2 months. Thaw overnight in the fridge then add topping and bake. Baked and cooled french toast may also be frozen.

Games, Books, Movies and Shows:

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

(I read this years ago – and still love it!)

 

Lamb: The Gospel According to Biff, Christ's Childhood Pal" is a humorous novel by Christopher Moore that reimagines the life of Jesus Christ through the eyes of his fictional best friend, Biff, offering a comedic take on biblical events and the missing years not chronicled in the New Testament.

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