WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Happy Valentine’s Day on Friday! Bring some sweets in for your team! And it’s the 2^nd game of the last session before playoffs! Woo Hoo!

Next Week: The Scotties start on Friday too! Watch for some tips and tricks!

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

RECIPES AROUND THE RINGS:

Mini Pavlova

By: LAUREN ALLEN

This Mini Pavlova recipe is as delicious as it is beautiful! A light, whipped meringue mixture baked then topped with whipped cream and fresh berries. It has a delicate, crisp exterior with a marshmallow-like center. It’s everyone’s favorite dessert!

Mini Pavlovas are the effortless showstopper dessert everyone will rave about

As stunningly beautiful as Mini Pavlovas are, they are just as easy to make! If you’re not familiar, Pavlova is a baked meringue dessert that has a delicate, crisp outside but chewy marshmallow-like center. This dessert originated in Australia or New Zealand (a big debate I wont get involved in 😉 ) and is named after a Russian ballerina. They’re also similar to Schaum Tortes.

We see mini pavlovas in bakery windows all over Europe and it’s one of my favorite healthier desserts to order (and to make!). I like to bake them the evening before and just leave them stored in the oven until I’m ready to fill and serve them the next day. See my notes in the recipe card to make one large pavlova cake, instead of individual size pavlovas.

How to make Mini Pavlova:

Beat Egg Whites: Separate egg yolks from whites and allow the whites to come to room temperature for 15 minutes. Add cream of tartar and beat with a hand mixer or stand mixer for 1-2 minutes. With mixer running, add sugar slowly, a little at a time. Mix until the egg whites are glossy and reach stiff peaks. Fold in cornstarch.

Shape Pavlova: Prepare a half sheet pan with parchment paper or a silicone baking mat. Use a dot of the whipped meringue on the baking sheet to hold the parchment in place. Use a spoon (or a piping bag and large tip) to make 6 circles of mini pavlova about 3 ½ inches wide. Create a shallow indent in the top of each with the back of a spoon.

Bake mini pavlova at 225°F (110°C) for 60 minutes. Do not remove from oven when it’s done, and do NOT open the oven door at all. Turn off the oven and leave it in there for at least 1-2 hours or up to overnight.

Add Whipped Cream: Use a metal spatula to gently release and lift each pavlova onto serving plates (the edges are very delicate so be careful). Spoon whipped cream onto each pavlova then top with fresh fruit. Serve mini pavlova cakes immediately or refrigerate for up to 30 minutes. Enjoy!

Make Ahead Instructions:

To Make Ahead: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

Mini Pavlova

Our easy Mini Pavlova recipe is as delicious as it is beautiful! It has a delicate, crisp exterior with a marshmallow-like center filled with whipped cream and topped with colorful berries or fruit.

SERVINGS 6
CALORIES 250
PREP 20 MINUTES
COOK 1 HOUR
COOLING TIME IN OVEN 1 HOUR
TOTAL 2 HOURS 20 MINUTES

Equipment

• half sheet pan
• Hand mixer
• Stand Mixer, optional
• Silicone Baking Mat, optional
• Parchment Paper Sheets
• 1 M Piping Tip, optional
• Piping Bag, optional

Ingredients

• 4 large egg whites* (130ml/g)
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2/3 cup granulated sugar( 134g)
• 1 ½ teaspoons cornstarch

Whipped Cream Topping:

• 1 ¼ cups heavy whipping cream (284g)
• 1/3 cup powdered sugar (40g)
• 1 teaspoon vanilla extract

Decorative Topping Ideas:

• strawberries, raspberries, blueberries, blackberries, diced mango, passionfruit pulp, pineapple, kiwi, fresh cherries
• fresh mint leaves or edible flowers
• chopped pistachios
• toasted coconut flakes

Instructions

1. Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
2. Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
3. Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18×13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to “glue” the parchment paper to the baking sheet.
4. Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
5. Add cornstarch and fold it in using a rubber spatula.
6. Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
7. Create a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they’re baked).
8. Bake at 225 F (110 degrees C) for 60 minutes, but don’t remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
9. Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides.
10. Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.

Notes

Yield: 6 Pavlovas. Serving Size: 1 Mini Pavlova

One Large Pavlova: Use an 8” round cake pan to draw an 8” circle onto parchment, as a guide. Spoon meringue onto parchment into the circle shape. Swoop the sides upward to form a tall dome shape. Level out the top, then create a gentle indent in the top, for adding cream after it has baked.

Bake for 90 minutes but don’t remove from oven. Turn oven off and allow to cool completely inside for 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!*

Filling: You could add a spoonful of banana pudding, chocolate pudding, lemon curd, raspberry sauce, and whipped cream, if desired.

Make Ahead Instructions: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

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! (Thank you – Mary Anne Carson!)

The Book Woman of Troublesome Creek by Kim Michele Richardson

A great story that is based on true history. 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: The 1^st game of the last session before play-offs! Check the website for your new ranking and when you curl tonight. Depending on your division you may play at a different time!

Next Week: SWAG – Who knows!? I’m still working on it!

LAUGH OF THE WEEK:

 

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #20

RECIPES AROUND THE RINGS:

For GAME DAY!

CILANTRO LIME CHICKEN WINGS

Oh-so-perfectly crispy, charred + smoky with the easiest marinade. Cilantro, lime, cumin, chili powder. So simple yet so good!

This is my favorite part about game day.

It’s not the actual games. I don’t even know how football works. I can also never find the ball. There’s just a lot of tackling and stopping? And then people running? I don’t know.

Anyway. The best part about game day is the actual game day food!

Dips, queso, hot dogs, sliders, finger foods…all of it. And now to add to this arsenal is (drum roll, please…):

CILANTRO LIME CHICKEN WINGS!

This is a riff on my favorite recipe here, something I make legit weekly. Except I kind of like it even more in wing-form. They just get so perfectly crispy and smoky on the grill, and they cook up SO FAST!

Just be sure to serve with plenty of cold beers and extra lime wedges for the best wing experience ever.

Yield: 6 servings
Prep: 2 hours 15 minutes
Cook: 15 minutes
Total: 2 hours 30 minutes

Oh-so-perfectly crispy, charred + smoky with the easiest marinade. Cilantro, lime, cumin, chili powder. So simple yet so good!

INGREDIENTS

• ½ cup chopped fresh cilantro leaves, divided
• ¼ cup freshly squeezed lime juice, divided
• 3 tablespoons olive oil, divided
• 1 tablespoon lime zest
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 pounds chicken wings or drumettes

INSTRUCTIONS

1. In a medium bowl, combine 1/4 cup cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, lime zest, chili powder, cumin, salt and pepper.
2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium heat.
4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12 minutes. Let rest 5 minutes.
5. In a large bowl, combine chicken, remaining 1/4 cup cilantro and remaining 2 tablespoons lime juice.
6. Serve immediately.

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! (From Cat – Thank you!)

Another fun game for card + adrenaline lovers:

Dutch Blitz!!  Our family steals 15 minutes regularly to battle out a game!  Fast, fun, brain activation - and reflexes required!  

• Number of players: 2 to 4 
• Age of Players: 8 to 99 Years
• Skill level: Beginner
• Time to Learn: 5 minutes
• Time to Play: 15 minutes

 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Our last game of the session… Be sure to check your standings and curl time before next week’s game!

PS – Want to help with the Finals night? Let Evelyn or myself know please.

Also – an outing before your 9pm game (if you are so inclined) ….

Next Week: What division are you in? Did you stay in your division? Did you move? What time do you play? (it might be different) Check the website for more info.

SWAG: There was a misunderstanding with the swag supplier. We are working on it. At this rate – we might have gear by the end of the season! Hold tight on ordering – no link this week – let’s wait until I have samples for us to see.

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Clean GRIPPERS! Take it home and wash it.

 

RECIPES AROUND THE RINGS:

VEGETABLE SPRING ROLLS WITH PEANUT SAUCE

Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

I couldn’t stop eating these for days.

I guess that isn’t the worst thing in the world, right? With all the greens, carrots, cabbage, bell pepper, cucumber and avocado, I think I’d be okay eating this until my wedding day.

Just please, serve me up a giant bowl of that peanut sauce. I think we’ve talked about this – this peanut sauce would make shoe leather taste like heaven.

But don’t worry – these crisp, crunchy, healthy and fresh veggie rainbow rolls will go down so easily. And if you really wanted to save on time, you can prep all your vegetables (chopped, diced, cut and stored) ahead of time so you can simply wrap them up before serving.

Now these are best served immediately but they can also be chilled up to a few hours – just be sure to cover them up with lightly damp paper towels to keep from drying out.

YIELD: 8 SERVINGS
PREP: 30 MINUTES 
TOTAL: 30 MINUTES 

Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

INGREDIENTS

• 8 to 10 10-inch rice paper wrappers
• 5 green leaf lettuce leaves, torn into large pieces
• 1 cup fresh basil leaves
• ¾ cup fresh mint leaves
• ¾ cup chopped fresh cilantro leaves
• 1 cup matchstick carrots
• 1 cup shredded purple cabbage
• 1 red bell pepper, thinly sliced
• ½ English cucumber, seeded and cut into long matchsticks
• 1 avocado, halved, peeled, seeded and thinly sliced
• Kosher salt and freshly ground black pepper, to taste

FOR THE PEANUT SAUCE

• ¼ cup creamy peanut butter
• 4 teaspoons reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 1 teaspoon chili garlic sauce, or more, to taste
• 1 teaspoon freshly grated ginger

INSTRUCTIONS

1. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
2. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
3. Serve immediately with peanut sauce.

FOR THE PEANUT SAUCE

1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger. Whisk in 2-3 tablespoons water until desired consistency is reached.

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 have been listening to the Audio book: Let Them By Mel Robbins. WoW! What a great message. Want to live an easier life? “Let Them” and then “Let Me”…

 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Last Week: To all the participating league women who wore hats, brought bagels and dodged the potholes! You are so fantastic!! Much love GREAT enthusiasm!

Tonight: We are thankful to announce that Team Briggs will be hosting our Finals Appetizer night on April 9^th. It would be great if another team or couple of league members would help them out – please let us – or them know.

What is the special day for January 22?

CELEBRATION OF LIFE DAY. Celebration of Life Day on January 22nd honors the children and grandchildren who bring joy to our lives. The day is a reminder that each child and each life is to be held as a precious gift with the highest respect and dignity.

Next Week: Is our last game of this series! Make it awesome!

Also – NEXT WEEK; an outing before your 9pm game (if you are so inclined) ….

SWAG: I am a little closer to getting samples of our clothing. Perhaps the countdown is on to see what you can buy! I will keep you up to date. If you trust me ***** The link to the order form is HERE!

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #13 – How to line up

Last Week: To all the participating league women who wore hats, brought bagels and dodged the potholes! You are so fantastic!! Much love for your enthusiasm!

Clean your gear – your Gripper, your brush head, the hair off your clothes. (more info on this next week)

RECIPES AROUND THE RINGS:

ONE POT NACHO BEEF SKILLET

A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!

Would you judge me if I told you that I added extra tortilla chips here? Yes, the recipe calls for 1/4 cup, which is the appropriate amount.

Except, well, I may have added 1 heaping cup. I just felt that 1 cup may have been a better chip-beef-cheese-rice ratio.

Either way, grab your skillet, throw dinner on the stovetop, and you’ll be set in 30. Just remember, no plating here.

Eating straight out of the skillet is the cool thing to do. And plus, it’s less dishes for all.

INGREDIENTS

• 1 tablespoon olive oil
• 8 ouncesground beef
• 3 clovesgarlic, minced
• 1 onion, diced
• 1 cup basmati rice
• 1 (10-ounce)can Ro*Tel®Mild Diced Tomatoes & Green Chilies
• 1 cup corn kernels, frozen, canned or roasted
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 (12-ounce) jar roasted red peppers, drained and chopped
• ½ cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup crushed tortilla chips
• 1 Roma tomato, diced
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, garlic and onion. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in rice until toasted, about 2 minutes.
3. Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes.
4. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
5. Stir in red peppers until heated through, about 1 minute.
6. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes.
7. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.

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!

At Huntsville's Women’s Bonspiel last year, the team from Parry Sound introduced us to a fun and easy dice game called “Left Centre Right”… for any number of players. Easy and quick to learn.  3 dice - that’s all!  And your 3 “lives” can be chips, quarters, loonies, toonies, pennies… whatever your preference.  Play for money or fun-or both!  Maybe we keep a couple of sets of LCR behind the bar??

A suggestion from our Left Centre Right contributor, Cat – Want to come early before 9pm curling game to play a table game? Bring a game – show up and let’s play! J

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WHAT’S HAPPENIN’ IN THE HOUSE:

We are still looking for a team (or 2) to run the last night of curling appetizer / FINALS night. We will not be doing a banquet this year. Evelyn has the notes from years past to help you with the details.

If a team does not step up – I am really good at enforcing “forced volunteerism”!

Tonight: It’s national Bagel day! And National Hat Day! And National Pothole day! You know what that means…. Bring some bagels, wear a hat and try to miss the potholes in the parking lot out back!

ALSO Tonight:

This Weekend: Grand Slam Of Curling - in Guelph!

SWAG: I am still working with the company on getting samples (or something). We only have 3 orders so far… So this may all be a waste of time; However, Once again - The link to the order form is HERE!

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn to Curl with Jamie…

 

RECIPES AROUND THE RINGS:

SALMON WITH GARLIC CREAM SAUCE

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

Garlicky cream sauce. Sneaked-in greens. Soft, juicy, tender salmon fillets. What’s NOT to love?

WHY MAKE SALMON AT HOME?

• Quick, easy and impressive. Salmon cooks together very quickly. It makes for a great weeknight hero and is also impressive enough to serve to guests.
• Budget-friendly. Frozen salmon is typically much more budget-friendly than fresh salmon. And although there is some misconception that fresh is better than frozen, fresh salmon is frozen at its peak, sealing in all the nutritional quality as freshly caught fish.
• Omega-3s. Salmon is a nutritional powerhouse! Thank you omega-3 fatty acids.
• Versatility. You have so many options here – you can grill the salmon, pan sear the salmon, smoke the salmon, poach the salmon, etc.. It’s basically your own adventure here!

The salmon fillets comes out perfectly seared and golden brown complemented by the most velvety cream sauce of your dreams.

Not a fan of spinach? Kale would be a great leafy green substitute. Don’t want to use wine? Additional chicken stock can be used instead. This recipe is very forgiving yet so so impressive.

WHAT TO SERVE WITH SALMON

• Garlic Parmesan Roasted Potatoes
• Roasted Vegetables
• Italian Chopped Salad
• Easy Skillet Dinner Rolls

SALMON WITH GARLIC CREAM SAUCE

yield: 4 SERVINGS
prep: 15 MINUTES
cook: 15 MINUTES
total: 30 MINUTES

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

INGREDIENTS

• 4 (6-ounce) salmon fillets
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 medium shallot, diced
• 2 tablespoons all-purpose flour
• ¼ cup dry white wine*
• ¾ cup chicken stock
• ¾ cup half and half*
• 3 cups baby spinach
• 2 tablespoons chopped fresh dill
• 1 lemon, cut in wedges

EQUIPMENT

• Cast Iron Skillet

INSTRUCTIONS

1. Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.
3. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in wine, scraping any browned bits from the bottom of the skillet.
6. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
7. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.
8. Serve immediately with lemon wedges.

NOTES

*Chicken stock can be used for white wine as a non-alcoholic substitute.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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 will start… The game CATAN….

Also – an outing before your Jan 29^th - 9pm game (if you are so inclined) ….

 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: HAPPY NEW YEAR!! Welcome back! Here’s hoping you had a great little holiday and are ready to begin the 2025 year with great curling!

Also – an outing before your 9pm game (if you are so inclined) ….

Next Week: I will be extra organized with the swag orders and maybe even have some samples (MAYBE!)….

SWAG: The link to the order form is HERE!

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #26 - Generating Hit Weight (we may have done this tip already – but it is worth playing again)

RECIPES AROUND THE RINGS:

Hot or cold weather, soup is always the right answer. This quick Korean Hot Pot-inspired soup takes just a few simple ingredients and is both warm and filling, like a hug in a bowl.

INGREDIENTS

• 34 oz Korean Bone Broth
• 1 tsp Ground black pepper
• 1/4 tsp Sea Salt
• 1 package Vermicelli ; soaked in cold water
• 3/4 lb Ribeye ; thinly sliced
• 2 cups Baby bok choi tips
• 1 cup Enoki mushrooms
• 1/2 cup Green onions ; sliced
• 1 cup Kimchi

INSTRUCTIONS

1. Heat the broth, black pepper, and salt in a pot over medium heat until it reaches a simmer.
2. Turn the heat to low and add in the bok choy. Cook for 1 minute, or until just barely wilted. Remove from the broth and set aside.
3. Prepare each serving by placing a handful of vermicelli in the bottom of the bowl and topping with bok choy and ribeye. Pour the hot broth over the ingredients, then top with mushrooms, green onion, and kimchi.
4. Serve immediately and enjoy!

NOTES

• You can find pre-sliced ribeye for hot pots in international markets or by special request in the meat department of most grocery stores. Alternatively, you can slice at home by placing the ribeye in the freezer for 15-20 minutes and slicing with a very sharp knife.
• The hot broth will quickly cook the beef in the bowl. You can also dunk the meat into the hot broth in the pot to pre-cook. The meat will cook quickly in the pot and should only need 20-30 seconds in the liquid. 

PLAY OF THE WEEK:

Niklas Edin Greatest Curling Shot EVER!

Send me your curling play of the week.  What shot was incredible?  What did you find amazing during your last game?

I will also share big game play video when I can!  i bet the league would love your stories though…..

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Wear something Christmasee!

Next Week: MERRY CHRISTMAS!!

SWAG: The link to the order form is HERE!

Get your order in by Jan 15^th (the second week of curling after the holidays)

Send any questions to This email address is being protected from spambots. You need JavaScript enabled to view it.

Important: Register Your Car Now!

In case you missed the email from the Curling Club or the blog on the OCC website, it is important that you register your car on the OCC website.

As the Town of Oakville prepares to open the skating and hockey rink at Wallace Park, the Club is concerned about a potential increase in parking demand in both the west and east parking lots. While 25% of the west (back) parking lot is owned by the city, the Oakville Curling Club fully owns the east (front) parking lot. To ensure that members and their guests have access to parking, it is crucial that all vehicles are registered with the Club. This includes not only your personal vehicles, but also those of any friends or family who may visit to watch games or attend club events. 

Key Details:

· Registration Requirement: All vehicles must be registered to avoid ticketing and / or being towed!

· Parking Enforcement: The Town of Oakville will be utilizing a license plate scanning system to verify registrations.

· Old Tags Invalid: Previously issued parking tags are no longer valid. Only registered license plates will be recognized.

· High-Traffic Days: Tuesdays, Thursdays, and Saturdays are expected to be our busiest days, with the highest potential for parking challenges.

The Club is collaborating with the town to enforce parking rules strictly, including ticketing unregistered vehicles. Registering your license plate is the best way to avoid issues and ensure smooth access to parking.

Action Required:

Please complete the vehicle registration process as soon as possible. If you have any questions or need assistance, contact the Club office.

Vehicle Registration can be accessed any time from the Profile dropdown on the home page, or by clicking HERE

CLOSING NIGHT in April 2025:

While we don’t want to wish away our season, we do have to start thinking ahead to our closing social - it's never too early to get planning!

Evelyn has an outline of things to do for either an appie night on the night of the final games (April 9) or a banquet on the Wed following the final games (April 16) whichever you would like to do.

Please give this some thought and just let Evelyn or Sheri know. Sooner rather than later would be extra helpful, as we are being asked by the office which night we will hold our closing, so they can plan schedules for the other leagues playoffs.

Congratulations to Janet Murphy and her team: They placed 2nd in the Canadian Senior Women’s Curling Championship!

Team Ontario

• Skip Jo-Ann Rizzo
• Third Janet Murphy
• Second Lori Eddy
• Lead Mary Chilvers

THE TEAM BEHIND THE SCENES: SCOTT FOSTER

My name is Scott Foster and I am your Head Ice Technician at OCC. I have worked in this capacity for 26 years. Prior I was the head ice tech at the North Bay Granite Club. I fell into that position after graduating from Canadore College in the Recreation Leadership Program.

I am an Oshawa boy, born and raised. It took meeting Melissa to get me out of my hometown. I moved up to North Bay to attend Canadore while she was in Teacher's College at Nipissing University.

We live in Burlington and have 2 children, Kalli and Jeremy. Kalli is in second year at McMaster University studying Social Psychology and Jeremy is in grade 8 studying sports.

I enjoy being your ice technician and pride myself on creating an exceptional playing surface for the OCC membership. I also enjoy creating ice conditions for our sports top athletes during the Ontario and World Curling Tour events and competitions that we host. 

I have been asked to be part of several elite ice making crews with highlights being the 2021 Scotties, 2022 Brier, multiple Grand Slams, the U18 Nationals hosted by our club and most recently The Club Champions Nationals. 

My ice staff of 8 part timers and myself hope you're enjoying your Wednesday night games.  

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Sweeping Saturday - Timing is Everything in curling - Part 1: Split Times 

RECIPES AROUND THE RINGS:

Christmas Wreath Salad

If you're looking for a special salad recipe for Christmas that looks as great as it tastes, this Christmas wreath salad is the way to go!

It's packed with flavorful ingredients and all sorts of different textures, and it makes great use of seasonal ingredients. Endive makes a beautiful wreath shape, and it holds the toppings well.

You can make the salad the day before serving and top with dressing just before serving!

Ingredients

For the salad

• Arugula: This provides a sturdy base for the endive, and bulks up the salad a bit more. If you don't like arugula, try another leafy green like spring mix.
• Endive: We used Belgian endive for this recipe. Red endive would also work well (and would look great!). Endive is bitter on its own, but it's really toned down with the addition of sweet and salty ingredients, like apple and candied walnuts.
• Apple: We personally prefer honeycrisp apples in a salad. Toss the apple slices in a small amount of lemon juice to keep them from browning if you want to make this ahead of time!
• Prosciutto: We like to crisp it up in a pan before chopping it up. You could also use pancetta or bacon, or leave out the meat to keep this vegetarian.
• Parmesan: Shaved parmesan is great in this salad! Blue cheese would be another great option.
• Dried cranberries add a bit of tartness and chewiness. Dried cherries would also be delicious here.
• Candied walnuts: They're sweet, slightly spicy, crunchy and delicious!

For the dressing

• Olive oil: This is the time to use a good quality extra virgin olive oil!
• Whole grain mustard: The tangy, vinegary flavor of whole grain mustard really balances out the bitterness of endive.
• Honey for a touch of sweetness, which tones down the mustard.
• Champagne vinegar: You can also use white wine vinegar or apple cider vinegar.
• Lemon juice: Freshly squeezed is always best!
• Salt and pepper

How to Make this Christmas Wreath Salad Recipe

PREP: Start by making the candied walnuts. Preheat oven to 250˚F and lightly grease a nonstick sheet pan.

STEP 1: In a mixing bowl, whisk together the egg white, water and vanilla until frothy. Add in the walnuts and toss to coat. In a separate bowl, mix together both sugars, salt, cinnamon, nutmeg and cayenne. Sprinkle on top of the walnuts and toss until well coated.

STEP 2: Spread into an even layer on the sheet pan. Bake for 55-60 minutes total, stirring every 15 minutes. Let cool completely before chopping up.

STEP 3: Meanwhile, prepare the salad ingredients. To crisp up the prosciutto, heat a skillet over medium heat. Add 2-3 slices of prosciutto to the pan and lay flat. Let it crisp up for 1-2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy.

Repeat, then let the prosciutto cool before roughly chopping.

Slice the apple and (optional) toss in 1-2 teaspoons of lemon juice to prevent browning. Separate the endive leaves.

Whisk together all of the vinaigrette ingredients until well incorporated.

STEP 4: To assemble the salad, start by arranging the arugula in a wreath shape on a circular platter. Arrange endive on top, then add apple slices, crispy prosciutto, cranberries, parmesan and chopped candied walnuts. Drizzle with vinaigrette just before serving. Enjoy!

Substitutions and Variations

• Endive: If you can't find any endive or aren't a fan of its bitter flavor, you can just use all arugula in this recipe.
• Cheese: Try this salad with crumbled goat cheese, blue cheese, gorgonzola or another similar alternative for a more funky flavor profile.
• Nuts: If you're allergic to nuts, you can use a seed like pepitas instead.
• Vinaigrette: Not a fan of mustard? Try this creamy balsamic vinaigrette instead.
• Apple: This salad would also be delicious with pear instead of apple.

What to Serve with Christmas Wreath Salad

This Christmas Wreath Salad pairs perfectly with other festive holiday sides and appetizers. Try a few of our favorites!

• Dauphinoise Potatoes
• Parmesan Crusted Brussels Sprouts
• Roasted Carrots with Green Goddess Feta Dip
• Crispy Roast Potatoes
• Roasted Shredded Brussels Sprouts

Storage

Make ahead: You can make this Christmas wreath salad a day before serving. Assemble the salad (but wait to pour the vinaigrette on top until just before serving). Wrap the salad tightly and refrigerate overnight.

Store leftovers in the refrigerator for 1-2 days. The salad will start to get soggy the longer it sits.

Tips and FAQ

Top tip

Make the candied walnuts ahead of time! This is the only step of the recipe that takes a good amount of time (about 1 hour to bake) and you can make them up to 2 weeks ahead of time. You'll probably want to make a double batch, because they're pretty delicious on their own!

More tips

• If you're making this salad ahead of time, toss the apple slices in a small amount of lemon juice to keep them from browning.
• If you don't want to crisp up the prosciutto, you can leave it uncooked – just tear into smaller pieces with your hands before arranging on the salad.

This gorgeous, festive Christmas Wreath Salad is made with endive, candied walnuts, crispy prosciutto, parmesan, apple, dried cranberries and a whole grain mustard vinaigrette. 

INGREDIENTS

Salad:

• 2 ounces arugula
• 3-4 heads of endive, leaves separated
• 6 slices prosciutto
• 1 honeycrisp apple
• ¼ cup shaved parmesan
• 2 tbsp dried cranberries
• ¼ cup chopped candied walnuts (recipe below)

Mustard Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons whole grain mustard
• 1 tablespoon champagne vinegar (can use white wine vinegar or apple cider vinegar)
• 2 tablespoons lemon juice
• ½ tablespoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Candied Walnuts: 

• 1 ½ cups raw, unsalted walnuts
• ½ of an egg white*
• 1 teaspoon water
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 2 tablespoons brown sugar
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• Pinch of cayenne pepper

INSTRUCTIONS

1. Start by making the candied walnuts. Preheat oven to 250˚F and lightly grease a nonstick sheet pan.
2. In a mixing bowl, whisk together the egg white, water and vanilla until frothy. Add in the walnuts and toss to coat. 
3. In a separate bowl, mix together both sugars, salt, cinnamon, nutmeg and cayenne. Sprinkle on top of the walnuts and toss until well coated.
4. Spread into an even layer on the sheet pan. Bake for 55-60 minutes total, stirring every 15 minutes. Let cool completely before chopping up. 
5. Meanwhile, prepare the salad ingredients. To crisp up the prosciutto, heat a skillet over medium heat. Add 2-3 slices of prosciutto to the pan and lay flat. Let it crisp up for 1-2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy. 
6. Repeat, then let the prosciutto cool before roughly chopping. 
7. Slice the apple and (optional) toss in 1-2 teaspoons of lemon juice to prevent browning. Separate the endive leaves. 
8. Whisk together all of the vinaigrette ingredients until well incorporated. 
9. To assemble the salad, start by arranging the arugula in a wreath shape on a circular platter. Arrange endive on top, then add apple slices, crispy prosciutto, cranberries, parmesan and chopped candied walnuts. Drizzle with vinaigrette just before serving. Enjoy! 

NOTES

*Measuring ½ of an egg white is a bit tricky, but unless you want to make 3 cups worth of candied nuts, it's worth the effort. We weigh the egg white on a scale, then remove half. It doesn't have to be perfect – this recipe doesn't need much egg white to work. 

If you're making this salad ahead of time, toss the apple slices in a small amount of lemon juice to keep them from browning.

Make ahead: You can make this Christmas wreath salad a day before serving. Assemble the salad (but wait to pour the vinaigrette on top until just before serving). Wrap the salad tightly and refrigerate overnight. 

Store leftovers in the refrigerator for 1-2 days. The salad will start to get soggy the longer it sits.

MORE APPETIZER NIGHT PICTURES:

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Order your swag! See the order form at the bottom of this newsletter. Deadline: January 15th, 2025

Next week: Is our last game of 2024! Wear something Christmasee!

Things to know: The security of us and our things is important. We cannot promise that your things will be safe – especially if we leave doors open!

Please keep our locker room door closed. For those that do not know the code to get in – here is a hint…

If you get a bronze medal – what place did you come in?

Right now, Erika Brown and team are this number in our league….

Most people have this many digits on their right hand…..

TEAM OF THE WEEK:

Erika, Tammy, Doreen, Kimberlee 

This is our 2nd year curling as a team. We are very excited to see our own improvement every week. We have come together as a group through our children and their schools. We have become “empty nesters” and we’re looking for something active to do, besides sitting around drinking wine. This allows us to do both, so best of both worlds!  😂❤️

PLEASE share a picture and an introduction to your team for the league. Send your team submissions to This email address is being protected from spambots. You need JavaScript enabled to view it.

We really want to know who you are! Be proud! Be awesome! Be a team league advocate by sharing your story! Are you an awesome team? Are you a new team? Have you been in our league FOREVER? Please …. Please…. Please - send me a picture and tell us something about you – so when we see you at the club OR play against you on Wednesday – we know something about you!

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #23 - How To Call Line

RECIPES AROUND THE RINGS:

diy cocktail kits

These DIY Cocktail Infusion Kits are the perfect easy homemade holiday gift! They're also super affordable and easy to customize with different add-ins and liquors.

INGREDIENTS

Spiced Orange Bourbon Kit:

• 5-6 navel or cara cara orange slices, sliced into ⅛-inch rounds
• 3 1-inch pieces crystallized (candied) ginger
• 1 cinnamon stick
• 2-3 whole cloves
• 1 cardamom pod (optional)
• 1 star anise pod (optional)

Pineapple Jalapeño Tequila Kit:

• 6 pineapple slices, cut into ⅛-inch rounds (or use store-bought dried pineapple)
• 1 small jalapeño, halved lengthwise (remove seeds for less spicy option)
• 4 lime slices, cut into ⅛-inch rounds
• 1 tablespoon sugar (we used turbinado) or 3 small sugar cubes

Cranberry Citrus Vodka:

• ½ cup fresh cranberries, halved
• 4-5 slices blood orange, cut into ⅛-inch rounds
• 4-5 slices tangerine, cut into ⅛-inch rounds
• 1 sprig dried rosemary
• 1 tablespoon sugar (we used turbinado) or 3 small sugar cubes

INSTRUCTIONS

1. Preheat oven to the lowest temperature* – we did 170˚F (75˚C). Line 2-3 baking sheets with parchment paper. 
2. Prepare all of the fruit. We recommend drying out extra than what's listed above so you have back ups in case anything burns. Make sure to slice everything to the same thickness (about ⅛-inch), otherwise they will not dry at an even rate. Place all of the fruit on the sheet pans, grouping it by type (some fruits will take longer than others). 
3. Place in the oven. The rosemary will take 1-2 hours, the limes and cranberries will take 3-4 hours, the oranges will take 4-6 hours, and the pineapples and jalapeño will take 6-8 hours**. The fruits are done when they are completely dry to the touch on both sides. They may still be slightly pliable when you remove from the oven, but will harden as they cool. 
4. Assemble the jars! Simply add all ingredients to a glass mason jar, screw on the lid and add a label. Write on the label, instructing the user to fill the jar with the alcohol of their choice and infuse for 1-3 days before straining.

NOTES

*If your oven only goes down to 200˚F, subtract 1-2 hours from the times listed in the instructions. Make sure to check them often, as there is a chance they will burn. Flip them every 30-60 minutes to prevent burning. 

**Note that every oven is different, and these times may be shorter or longer than listed based on your oven. We recommend that you start to check each ingredient early and often to prevent burning. If needed, flip the fruit every hour or so to prevent burning. 

Shelf life: These DIY cocktail kits will last for 1 year in a cool, dark place. If stored in 80˚F, they will last 6 months.

Look for your Swag Order form in a separate email….

 

 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: It’s a new session of Curling – Check the website for your division and time to curl.

Appetizer night #2. The other ½ of your team will bring appetizers for sharing with the team you are playing with. (Again, 9pm games are welcome to come early to enjoy!)

Next week: Order forms for swag will be ready for the newsletter. It’s taking me a bit – I know!

Things to know: We recently had an uninvited guest in our club; who took something that was not theirs.

The security of us and our things is important. We cannot promise that your things will be safe – especially if we leave doors open!

Please keep our locker room door closed. For those that do not know the code to get in – here is a hint…

If you get a bronze medal – what place did you come in?

Right now Erika Brown and team are this number in our league….

Most people have this many digits on their right hand…..

GET TO KNOW THE TEAM behind the scenes:

Ian Tetley – General Manager OCC

How long have you been with the club?

1.5 years as General Manager (almost a lifetime 😉) I have been a member since 2006.

What does our league need to know about you?

My first love in sports was skiing. Growing up in Thunder Bay we had 5 ski hills within 20 minutes of town. So naturally, as a kid I got introduced to skiing and ski racing. I attended the Canadian Juvenile Championships in Stoneham. QC when I was 15. I competed in all three disciplines, downhill, giant slalom and slalom. I didn’t win but still have great memories.

I have been very fortunate at sports, at 12 yrs old I won the Canadian Little League championship and should have gone to Williamsport, PA for the Little League World Series. But that year (1975), the USA would not let anyone into the Worlds because some of the Asian countries used to lie about the kids ages. 

My family and greater family have been dedicated to this game for a long time. My father (Bill Tetley) won the MacDonald Brier in 1975 and then lost in the semi -finals at the Worlds that year. 

My mother (Elaine Tetley) competed in the Canadian Ladies Curling Championship in 1971 and 1972 representing Ontario. 

My brother (Ross Tetley) played for Rick Lang in the 1991 and 1993 Brier. Making the semi-finals.

My wife (Erika Brown) is a 3 x Olympian for USA in Curling and a 9-Time USA Women’s Champion.

My Father-in-Law (Steve Brown) is a 3 X USA Men’s Champion

My Brother-in-Law (Craig Brown) is a 2 X USA Men’s Champion

Go figure, I have three sons and none of them curl, yet.

What does our league need to know going forward? 

The game is evolving each year. We keep looking for ways to tweak leagues to keep them modern. Whether it means starting a little earlier cause more members are flexible with their schedules. There was a suggestion that came from Madison, Wisconsin where the women have a dinner league. Starting games at 4:30pm and after the game one team prepares dinner for their opposition. We have the facilities to assist here, why not use it.

What else do you want them to know?

We are all fortunate to all belong to one of the best clubs in Canada. My vision is to push the envelope and keep evolving and be the best in class.

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #25 - Directional Sweeping

RECIPES AROUND THE RINGS:

Doritos Sausage Balls

Nicole McLaughlin

• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Servings: 12
• Yield: 24 sausage balls

Ingredients

Original recipe yields 12 servings

• 1/2 pound fresh Mexican chorizo, casings removed
• 1/2 pound ground pork or milkd breakfast sausage, casings removed
• 1 1/4 cups all-purpose baking mix (such as Bisquick®)
• ¾ cup finely ground nacho cheese-flavored chips (such as Doritos®)
• 1 (8-ounce) package pre-shredded Mexican cheese blend
• 2 tablespoons finely chopped pickled jalapeno
• 2 tablespoons chopped fresh cilantro
• 1 cup sour cream
• 1/3 cup prepared salsa

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper sprayed with nonstick cooking spray. 
2. Using a stand mixer with a paddle attachment, beat together sausages, Bisquick, Doritos, cheese, jalapeño, and cilantro with until well blended.
3. Using a small ice cream scoop, scoop and roll 1-inch balls, and place 1-inch apart on prepared baking sheet. Bake in preheated oven until cooked through, about 20 minutes.
4. While sausage balls bake, stir together sour cream and salsa. Serve sausage balls with sour cream-salsa dip.

Cook’s Note

You can easily make these in advance - just form the sausage balls and freeze them in a single layer on a baking sheet; once frozen, transfer to a freezer-safe container. When you're ready to serve, pop them straight from the freezer to the oven and bake for 30 to 35 minutes.

PICTURES FROM LAST WEEK’S APPETIZER NIGHT:

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: It’s appetizer night #1. ½ your team will bring appetizers for you and the team you are playing with. (9pm games are welcome to come early to enjoy!)

Next week: Appetizer night #2. The other ½ of your team will bring appetizers for sharing with the team you are playing with. (Again, 9pm games are welcome to come early to enjoy!)

This season: Anything special you want to see in our league? Any comments, kudos, suggestions? I’m still working on the details of our swag and an order form – stay tuned…

TEAM OF THE WEEK:

TEAM BYRNE – THE FUN SPA TEAM!

Skip: Marg Byrne

I started curling in 1995 when I moved to Oakville. I was looking for a way to meet people. My grandfather (in his 80s at the time) was still curling and other family members had curled over the years, so I figured I would give it a try. Over the years I have been on the WNL (or BW as we used to be known) executive in various capacities; I spent many years volunteering with the youth program at the club – most recently as convenor and programmer; I was on the Board of Directors as Youth Director for 4 years; and I have been an instructor since the program’s inception. I also play weekend mixed, Monday Ladder League and spare on Monday nights.

Vice: Laura Pratt

I moved to Oakville in 1999. My parents curled and encouraged me to try the sport as a way to meet people. So the following October, never having touched a broom or watched a game …having no knowledge whatsoever of the sport, I registered and showed up for the opening wine and cheese. As soon as I walked in the door looking confused and uncertain, Marg and Sheila approached me and said something like…”you’re brand new? Come join our team!”. I’ve been curling with them ever since. When we discovered we all had birthdays in November, our November spa weekend tradition was born. We wish we had kept a log of everything we did on those weekends over the last 20 plus years…it would save a lot of time trying to remember, but that’s half the fun. I also curled mixed on Monday nights that first year – one of the male members of the first team I curled with ‘had a friend’ he set me up with and Rod and I have been married since 2003. So this team and the curling club are responsible for my marriage and the spa weekends to escape my marriage!  

Second: Sheila Wiebe

Most of my extended family curled— my grandpa was a ice tech in Tillsonburg and my aunt and uncle still curl competitively out of the Barrie club. So curling is definitely in my blood. I started curling in high school after one of those “recreation leisure” classes and then took a break during university. I resumed my curling career in 1991 and have curled pretty much every year since (except one during the pandemic). Started in Oakville in 1995. Found my jam in the second position as I really enjoy sweeping. I took the coaching course a few years back when my daughter’s university team needed a coach. I look forward to my weekly night out but I don’t get too hung up on the outcome of each game.

Lead: Paula Somers

 I started curling as a new curler in 2012 when the team was looking for a lead. Thankfully my team doesn’t take the outcome too seriously and everyone is out for an enjoyable evening. I’ve picked up many good tips over the years but, like golf, it’s tough to put it all together! I never thought of myself as a spa person until I joined this team - it’s definitely an annual highlight!

Fifth: Carolyn Melia

My husband and I were looking for an activity that we could do together. Friends of ours suggested we try curling and join the weekend mixed league. We started in 2015 and while we still play in mix, our friends divorced and quit curling haha. Marg Byrne was my neighbor at the time and she asked if I was interested in being a 5^th on her woman's team. The deal was sealed after she mentioned a spa weekend was compulsory! This is the most supportive team ever...on and off the ice. There is no pressure, and we are truly there for the love of the game and spending time together as a team! I also play Monday Ladder League.

What would you like the other WNL members to know about your team? Tell us a story about your team…..

We are fun! We are Team SPA – you can only join our team if you are willing to go on a Spa weekend in November – this is mandatory! We have been doing this since 2001! I believe we have only missed one weekend away since then - thanks to COVID.

Marg & Sheila met in the mid 1990’s back when the WNL was still the social Business Women (BW). Laura joined us when we had switched to WNL ladder league in 1999. Paula came on board in 2012 and Carolyn rounded out the team in 2016. Over the years we have rotated positions – sometimes using the “skip until you lose” lineup. The lineup above has been our current iteration for several years now!

Best game? Your worst game?  

We don’t dwell on these… we win some, we lose some. We are here for the social aspects, exercise and laughs.

Your best memory together…. All those Spa weekends!

PLEASE share a picture and an introduction to your team for the league. Send your team submissions to This email address is being protected from spambots. You need JavaScript enabled to view it.

We really want to know who you are! Be proud! Be awesome! Be a team league advocate by sharing your story! Are you an awesome team? Are you a new team? Have you been in our league FOREVER? Please …. Please…. Please - send me a picture and tell us something about you – so when we see you at the club OR play against you on Wednesday – we know something about you!

PLEASE!! 

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Spotted at the Collingwood Curling Club…

RECIPES AROUND THE RINGS:

Loaded Egg Muffins

Cals: 165
Protein: 14
Carbs: 2.5
Fat: 11

These easy, loaded egg muffins can be filled with any combination of veggies, cheese and meats. Easy breakfast to make ahead for the week.

Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Yield: 6 servings
Serving Size: 2 omelets
Required: nonstick muffin pan

Ingredients

• nonstick cooking spray
• 9 large whole eggs
• 1/4 teaspoon kosher salt
• black pepper, to taste
• 3 tablespoons thawed frozen spinach, drained
• 3 tablespoons diced tomatoes
• 3 tablespoons diced onion
• 3 tablespoons diced bell pepper
• 3 strips cooked bacon, chopped
• 2 ounces shredded cheddar

Instructions

1. Preheat the oven to 350F. Spray the muffin tin generously with cooking spray to prevent sticking.
2. In a large bowl whisk the eggs, season with salt and pepper.
3. Mix in the remaining ingredients.
4. Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

How to Freeze

Here’s what to do to freeze these breakfast muffins for the month:

• Let the muffins cool, then remove them from the muffin tin.
• Flash freeze them by setting them on a parchment-lined baking sheet and sticking the pan in the freezer. This step prevents the muffins from freezing together.
• Once frozen, transfer them to a freezer-safe bag, label it, and return it to the freezer.

How to Reheat Egg Muffin Cups

To reheat, you don’t even have to thaw them first. Pop them in the microwave straight from the freezer and warm for one minute until heated through.

See you next week!

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