Tonight: 2nd last game of this session – Get your GAME ON!! J
Next week: 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 and enjoy each other before the last game of the session!)
This season: LAST ASK for more suggestions – we have ¼ zip sweater request; neck buff; league duffle bag and I would like to order a t-shirt; anyone else interested in something. Details and prices to follow next week. (Thank you to all that have emailed – I am working on responding this week)
TEAM OF THE WEEK:
Welcome Team Stephenson!
We're a new team, but none of us are new to the rink. Helen Stephenson has 9 years of experience and is enjoying the opportunity to come back to WNW after a many year hiatus. You may recall that Helen was club president just a short few years ago (and fun fact, she was Day Women "Greens Champion" in her first season). The team is super stoked to have her as our skip, and adjusting to her quiet composure and cool botanical knowledge 🌳. Kerra Wylie, Johanne Boivin and Michelle Werbowski all started curling at the same time in the club's infamous Learn to Curl program back in fall 2018. All 3 are retired (sorry Helen!) with Michelle the most recent and we're all enjoying more time at the rink during the day and evenings. Jo has even become an OCC instructor 🥌, while Michelle has opted to spend more time around the pickleball courts in her retirement 🥒. Did you know that you can spend $279 on a pickleball racquet?? Kerra can't help but keep doing accounting stuff in her spare time (it's fun!) and is in her last year as the Day Women's treasurer 💲. Kerra & Jo love rinks so much that we also play hockey together on Friday mornings 🏒. While we're still gelling as a team on the ice, we can all agree that the team drink is definitely the grapefruit Clausthaler Something or Other 🍻! It may be expensive bubbly grapefruit juice, but we're loving it! See you on the ice (and for drinks!)
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:
Walking home last night, I passed a slice of apple pie, an ice cream sundae and a lemon cheesecake.
I thought to myself, “The streets seem strangely desserted…”
Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!
I was really torn whether to classify this as an appetizer or entree.
I could (and I have) eaten most of the platter, alone, so that made it my dinner. But then I have also served this to some friends and family, which means I had to share so it unfortunately became an appetizer.
So I guess it’s both?
I don’t know. Either way, app or entree, these super crispy, crunchy taquitos comes together in a cinch with the help of leftover rotisserie along with a few pantry staples and my favorite blend of cheeses. Simply fill them up, roll them, and throw them in some hot, hot oil until super golden brown and crisp.
Serve with guacamole, pico de gallo and a dollop of sour cream. SO SO GOOD.
INGREDIENTS
3cups leftover shredded rotisserie chicken
1 4-ounce can diced green chilies
4ounces extra-sharp cheddar cheese, shredded
4ounces Pepper Jack cheese, shredded
½cup chopped fresh cilantro leaves
2teaspoons chili powder
1teaspoon ground cumin
1teaspoon hot sauce, or more, to taste
12 6-inch corn tortillas, warmed
6cups canola oil
INSTRUCTIONS
In a large bowl, combine chicken, green chiles, cheeses, cilantro, chili powder, cumin and hot sauce.
Working one at a time, transfer tortilla to a work surface; place 1/3 cup chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling.
Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
Serve immediately.
PLAY OF THE WEEK:
It isn’t a play of the week… It is an accomplishment though… TEAM KLUCZKOWSKI won The Collingwood Tea Cup ‘Spiel this past weekend! WOO HOO!
Do you / or your team have a curling moment you are proud of? Send it in – this could be your shining moment! J
Tonight: Only 3 more games in this series…. ENJOY!
Next week: Only 2 more games in this series …. What does the next series hold for you?
This season: Do you want WNW swag? We have 3 suggestions – a curling duffle bag; a neck buff and a ¼ zip sweater…… Email me if you want to order……Let’s be PROUD of our league!
We have 3 pairs of socks (@ $20 each); 4 x WNW league crests (@ $10 each) Do you want any?
(Last ask for SWAG ideas – I’m going to order a t-shirt; anyone else interested?)
GET TO KNOW THE TEAM behind the scenes:
Evelyn Gowan – WNW Games Convenor:
I’ve been curling 39 years – 35 @ Oakville. I started playing at Humber Highlands in a corporate league. I learned to curl by listening to TSN Curling with Ray Turnbull and Linda Moore. I spent the 90’s and early 00’s playing almost every night (ladies could spare in men’s league back then), practicing after work and playing competitively and in a lot of bonspiels – and working full time. I also sat on the WNL Board for a few years (back when we had one) and sat on the Club Board as well. I also took the instructors course back then and did some instructing (one of our members still remembers me teaching her how to curl). This is my 10th year as the WNW Convenor, this has kinda been my retirement project.
LAUGH OF THE WEEK:
STUFF THAT MAKES US CURL BETTER:
Learn To Curl - Tip #24 - Balance 2.0
RECIPES AROUND THE RINGS:
CREAMY CHICKEN TORTILLA SOUP
Simple, one pot dinner with tender shredded chicken loaded with your favorite toppings. So creamy & so so cozy.
Fall is here, the leaves are falling, the cozy sweaters are coming out of hiding, and we are making this winner winner chicken dinner on repeat.
Tender chicken thighs are simmered in all of its goodness, letting all the bold flavors come together so fast in this weeknight staple. It’s not too thin, it’s not overly creamy – it’s just enough to hold up all of your favorite toppings.
So load them up as you see fit – diced avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, and all the homemade crispy tortilla strips you can find (or crushed tortilla chips when you’re in a pinch).
This one pot chicken tortilla soup is also incredibly freezer-friendly (sans heavy cream, of course). So make a pot (or two) and freeze as you go. It’s a cozy, dreamy soup dinner you want handy all season long.
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Can I use fresh herbs instead?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
What is heavy cream?
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Is this freezer-friendly?
Yes! You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving.
INGREDIENTS
1 tablespoon vegetable oil
1 onion, diced
1 small poblano pepper, seeded and diced
1 red bell pepper, diced
4 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons ground cumin
1½ teaspoons dried oregano
4 cups chicken stock
1 (28-ounce)can diced tomatoes
1½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
½ cup heavy cream
2 tablespoons freshly squeezed lime juice
½ cup chopped fresh cilantro leaves
FOR THE CRISPY TORTILLA STRIPS
1 cup vegetable oil
6 (6-inch) corn tortillas, sliced in half and cut crosswise into 1/4-inch strips
INSTRUCTIONS
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add onion and peppers, and cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
Stir in chicken stock, diced tomatoes, and chicken; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 20 minutes.
Remove chicken from the Dutch oven; shred, using two forks.
Stir in chicken, heavy cream and lime juice until heated through, about 2 minutes. Stir in cilantro; season with salt and pepper, to taste.
Serve immediately with crispy tortilla strips and desired toppings.
FOR THE CRISPY TORTILLA STRIPS
Heat vegetable oil in a large cast iron skillet or Dutch oven over medium high heat. Working in batches, add tortilla strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
Tonight: Halloween! One day early. Wear something that makes you stand out! It doesn’t have to be a full costume (but it could be!)
Next week: How is it November already?? Start preparing for our Annual Appetizer Night!
This season: Do you want WNW swag? What do you want? Let’s make a plan and get great stuff for you before Christmas…. Just let us know what you are interested in. Let’s be PROUD of our league!
TEAM OF THE WEEK:
CHALLENGE - If you are the newest team to our league (or think you are); we WANT to get to know you!! Send us a picture!
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!!
The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. My family’s version is this chocolate cake with chocolate frosting covering the cake and coconut frosting on top and in the center of the cake. This cake seriously can’t be beat, especially if you’re a chocolate lover!
German Chocolate Cake
The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!
Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
For the Cake:
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the German Chocolate Frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
Cake Assembly:
Place one of the cake rounds on your serving stand or plate.
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.
Notes
*If baking at high altitude add 3 tablespoons extra flour.
Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you're ready to frost the cake, to give them time to come to room temperature.
Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen--they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.
PLAY OF THE WEEK:
#stoh2024 100% Rachel Homan makes double kiss triple to open up the button and sit two
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…..
Tonight: Enjoy the game! Enjoy your team! Tip your bartender!
Next week: Halloween! One day early. Wear something that makes you stand out! It doesn’t have to be a full costume (but it could be!)
This season: Do you want WNW swag? What do you want? Let’s make a plan and get great stuff for you before Christmas…. Just let us know what you are interested in. Let’s be PROUD of our league!
TEAM OF THE WEEK:
Maureen, Gail, Lois & Laurie!
Last season, Sheri tried very hard to encourage team building by having curlers take pictures of themselves doing various activities. Unfortunately, we were hard-pressed to field a team without spares for much of the year. Instead we decided to get new team jackets!
That warranted a trip to the Premium Outlet Mall on a very cold winter’s day where we spent hours trying on jackets and trying to reach a consensus on outerwear suitable for all of us. Did the colour suit us? Did they have the same jacket in all our sizes? Was the style right? Was the price right? Full zip or half zip? Hooded or not? Four hours later, after much laughter and discussion, we took a coffee break to weigh our options. We ended up purchasing our jackets at one of the first stores we entered. Even then, we were heard talking about the price and the store gave us a further discount on the marked price. We figured we had created too much of a disturbance and they wanted to get rid of us.
The day was truly a bonding experience. It made hosting this season’s opening social so much easier to plan, but that’s another story!
Just look at these rockn’ women! You could be like them! Send me your Pictures and team story! This is sooo AWESOME!
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:
Thank you to Innovation Physical Therapy for the tips….
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
YIELDS: 6 - 8 serving(s) PREP TIME: 15 mins TOTAL TIME: 50 mins CAL/SERV: 554
Can we all agree that chili is THE comfort food staple? Whether I'm looking for a cozy weeknight dinner or an addition to a game day spread, it always hits. We've created our fair share of variations on the classic here at Delish, but this white chicken chili is one of my all-time favorites. Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess to switch up classic chili. Plus, everything comes together in less than an hour (!!), making it an easy, no-stress dinner to cozy up to any time of year.
Ingredients
1 Tbsp. neutral oil
1 medium yellow onion, chopped
1 jalapeño, seeded, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
3 boneless, skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth
2 (4.5-oz.) cans green chiles
Kosher salt
Freshly ground black pepper
2 (15-oz.) cans white beans, drained, rinsed
1 1/2 c. frozen corn
1/2 c. sour cream
1 avocado, thinly sliced, for serving
1/4 c. chopped fresh cilantro, for serving
1/4 c. crushed tortilla chips, for serving
1/4 c. shredded Monterey Jack, for serving
Directions:
In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.
Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.
Recipe Tips
Neutral Oil: I prefer to use a neutral oil like vegetable or sunflower here because they’ve got a mild flavor that won’t overpower the seasonings, but extra virgin olive oil will work if that’s what you’ve got.
Jalapeño: This chili isn’t too spicy, but if you or your family are quite sensitive to spice, feel free to omit these. I do recommend keeping the green chiles though, since they bring a lot of flavor without a ton of heat.
Chicken Breasts: You’ll be cooking these in your pot alongside your aromatics and broth, so cut them small enough to fit but not so small that they’ll get lost—into thirds is what I found to be best. Don’t want to both with raw chicken (or have some leftover cooked you want to repurpose)? Leftover or rotisserie chicken works great here, just wait to add it with your beans and corn, when the chili is done cooking.
Chicken Broth: When choosing my broth for any recipe, I almost always go low-sodium so I can control the salt levels. If you’ve only got full sodium, make sure you’re accounting for that when you’re seasoning with salt during cooking.
Green Chiles: I LOVE canned green chiles because they bring so much flavor to whatever dish they’re in, and especially to this chili. They really help cut through the creaminess here.
White Beans: Any beans labeled cannellini, great Northern beans, navy beans, or white kidney beans should work here.
Corn: I like frozen for convenience (and so I can make this year round with ease), but feel free to use fresh if you’ve got it! I haven’t tried with canned, but if you do, let me know in the comments below.
Sour Cream: This serves two purposes—to help thicken the chili and make it extra creamy. Want it even creamier? Feel free to add more, or even better, stir in some extra Monterey Jack directly into the chili before serving.
Toppings: Speaking of cheese, I love topping my bowl with chopped cilantro, crushed tortilla chips, and lots of Monterey Jack, but feel free to add whatever you please! Add an extra dollop of sour cream or sliced avocado for even more creaminess, lime wedges for a citrus boost, or sliced jalapeño for more heat.
Step-by-Step Instructions
This chili is super easy to make. You’ll start by cooking your aromatics (i.e your onions, jalapeños, garlic, and spices) until everything is softened and fragrant.
Next you’ll add your broth, chicken pieces, chiles, and a little salt and pepper, then bring everything to a boil. The goal here is to cook your chicken through, which should take around 10-15 minutes, depending on how large your pieces are.
Pull your cooked chicken out of the pot and let it cool for a few minutes to make it easier to shred. Once chicken is cool enough to handle, use two forks and pull breasts apart. Check out our guide on how to shred chicken for more tips on how to do it if you need.
In the meantime while you’re waiting for your chicken to cool, add your beans to your pot and bring everything to a simmer. Once your beans are heated through, you can smash some of them (I’ve also been known to pulse an immersion blender in there a few times) to get your chili as thick as you want.
You’re almost done! Add your shredded chicken and corn to the pot and let it cook through (check those corn kernels to make sure they’re no longer frozen).
Turn off the heat and stir in the sour cream (and some cheese if you like!). Ladle into bowls and top with whatever your heart desires. Enjoy!
Options
Can I make this vegetarian? To make this chili vegetarian, swap out the chicken broth for vegetable broth, omit the chicken, and sub in an extra can of beans like pinto or chickpeas to round out the chili.
Can I make this in the slow cooker? Absolutely! Check out our Crockpot white chicken chili recipe to make this recipe even more hands-free.
What To Serve With White Chicken Chili
Homemade cornbread: I like my cornbread thick, tender, just a little bit sweet, and not at all dry—this tried-and-tested recipe checks off all the boxes.
Homemade biscuits: Can anything beat a warm, flaky biscuit straight out of the oven (or air fryer 🤯)? The only thing I can think of is a warm, flaky biscuit straight out of the oven...then dunked into this chili.
Baked potato: While baking a potato in the oven is relatively straight forward, there are a couple of steps you don't want to miss to achieve that ideal crispy outside and tender, soft middle. Our guide has all the tips and tricks you need.
Storage
Sealed in an airtight container, white chicken chili leftovers will keep in the fridge for 4 to 5 days and in the freezer for up to 3 months.
PLAY OF THE WEEK:
Top 15 Curling Shots of All Time (from 2021 Curling Day in Canada TSN Special)
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…..
Tonight: The first game of the season!! Go to: www.oakvillecurlingclub.com – Games Centre to find out your curling time and ice sheet.
Next week: Our second game of the season.
This season: Do you want WNW swag? What do you want? Let’s make a plan and get great stuff for you before Christmas…. Just let us know what you are interested in. Let’s be PROUD of our league!
TEAM OF THE WEEK:
“ICE” brought us together - that is our kids’ ice time. All of us have 2003 and 2005 boys and girls, respectively that played hockey over the years, so our paths all crossed on the ice. Fast forward to Learn to Curl in 2023 when we decided to try our hand on the ice personally. Sport brings people together and we are thrilled to be entering our second year as a wonderful team of ladies. We look forward to WNW to catch up, laugh and enjoy good curling.
Diane Del Monte, Elisabeth Hibbert, Jane Armstrong, Christine McKee (not in order)
A BIG THANK YOU to this team for sending their story in!! Now it’s your turn!
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:
How to curl in 2 minutes – just in case you forgot!
RECIPES AROUND THE RINGS:
Slow Cooker Baby Back Ribs
These slow cooker ribs are the best — they turn out perfect every time! They cook in a crockpot until tender, then are covered with barbeque sauce and finished in the oven for fall-apart ribs. Perfect for during the week as the slow cooker does most of the work!
Prep Time: 10 mins
Cook Time: 4 hrs 15 mins
Total Time: 4 hrs 25 mins
Servings: 6
Ingredients
Original recipe (1X) yields 6 servings
3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
½ cup water
½ onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce
Directions
Gather all ingredients.
Season ribs with salt and pepper.
Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours.
When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).
Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce.
Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes.
Enjoy!
More About This Recipe:
This slow cooker ribs recipe will quickly become your favorite set-it-and-forget-it meal. The tender, fall-off-the bone meat is a surefire crowd-pleaser.
How to Cook Ribs In the Slow Cooker
You'll find a detailed ingredient list and step-by-step instructions in the recipe above, but let's go over the basics:
Slow Cooker Ribs Ingredients
These are the ingredients you’ll need for this Crock-Pot baby back ribs recipe:
Ribs: For about six servings, you’ll need three pounds of trimmed baby back ribs.
Seasonings: The ribs are simply seasoned with salt and pepper.
Water: You’ll need about ½ cup of water.
Onion and garlic: Sliced onion and minced garlic lend bold flavor.
Barbecue sauce: Use store-bought or homemade barbecue sauce.
How to Make Slow Cooker Baby Back Ribs
Here’s a brief overview of what you can expect when you make baby back ribs in the slow cooker:
Add all the ingredients (besides the sauce) to the slow cooker.
Cook on Low for 8 hours or High for 4 hours.
Coat the ribs with sauce and bake until the sauce caramelizes.
What to Serve With Slow Cooker Ribs
Explore our collection of Delicious Side Dishes for Ribs for delicious serving inspiration. Here are a few of the mouth watering ideas you’ll find:
Store your cooked slow cooker baby back rib leftovers in an airtight container or wrap them tightly in storage wrap or aluminum foil. They'll last for up to four days in the refrigerator. Reheat in the microwave or on the stove.
My sincere apologies. This was meant to go out yesterday morning but got delayed. Hopefully the issue has been resolved.
WHAT’S HAPPENIN’ IN THE HOUSE:
Tonight: Opening Social Night!
Next week: Our first game of the season. Go to: www.oakvillecurlingclub.com – Games Centre to find out your curling time and ice sheet.
This season: Do you want WNW swag? What do you want? Let’s make a plan and get great stuff for you before Christmas…. Just let us know what you are interested in. Let’s be PROUD of our league!
TEAM OF THE WEEK:
Coming soon!!
This year – 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:
How to curl in 2 minutes – just in case you forgot!
RECIPES AROUND THE RINGS:
Jalapeño Cornbread
My favorite cheddar Jalapeño Cornbread has hints of sweet and spice, is extra moist and flavorful, and a fun twist on traditional cornbread. Serve it as side dish with soup or chili.
PREP 15 MINUTES COOK 25 MINUTES TOTAL 40 MINUTES
Ingredients
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ cup light brown sugar
1 teaspoon salt
1/2 cup unsalted butter , melted and slightly cooled
1 cup buttermilk (or milk)
2 Tablespoons honey
2 eggs
1-2 jalapeno peppers , seeded and minced
1 heaping cup shredded cheddar or pepperjack cheese (optional)
Instructions
Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
In another bowl mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Notes
To Store: Allow to cool, then cover with plastic wrap or aluminum foil and store at room temperature for 1-2 days, or in the fridge for up to 1 week.
To Freeze: Freeze baked and cooled cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm in the microwave or covered with foil on low heat in the oven.
Cornbread Muffins: Divide batter into greased or lined muffin pan cups. Bake for around 17-20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Makes 12 muffins.
Skillet Cornbread: Baking cornbread in a skillet gives it a delicious crisp crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
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…..
P.S – You can find all our Newsletters from this year on our club website. Look for Newsletters under the Information button.
Got something you want in the newsletter? Please send it to This email address is being protected from spambots. You need JavaScript enabled to view it. for our next edition of WNW NEWSLETTER. Submissions are helpful. Please send by Monday evening. I need stuff! 😊
Tonight: Our FINALS and closing celebrations! If you ordered your Tickets before Sunday – we will see you there!
Next Year: There were 5 teams (an all-time high) move 2 divisions after the 1st draw. Next season we plan to add opening points to each division which should eliminate these large moves going forward.
We are looking forward to the 2024/25 season with more competition, success, curling enthusiasm and fun!
HAVE A GREAT SUMMER! SEE YOU IN OCTOBER!
THE YEAR LONG SCAVENGER HUNT
AND THE WINNING TEAM IS…….. SARAH SILS TEAM!! Congratulations to Sarah Sils, Cara Sproat, Joanne Macmaster & Cindy Hawley
LAUGH OF THE WEEK:
STUFF THAT MAKES US GOLF BETTER:
LPGA Top 5 Beautiful Swing & Slow MotionsㅣNelly Korda/Jin Young Ko
One sip of the refreshing and fruity Mai Tai cocktail, and we're instantly transported to a sunny, sandy beach.
The classic Mai Tai has evolved to include other tropical flavors like pineapple juice, orange juice, or a splash of grenadine, but a true classic Mai Tai keeps it simple with a shaken blend of light rum, lime juice, dry Curaçao, and orgeat syrup over ice.
Like any good tiki drink, these babies are strong and sneaky, so you won’t need much to get the party started. Serve these at a tiki-themed backyard bash, weekend brunch, or when you had an extra long day at work. No matter the occasion, this classic drink brings the carefree summer vibes we crave.
What is orgeat? Orgeat is a non-alcoholic almond-flavored syrup that can be used to sweeten and add flavor to cocktails, mocktails, and more. You can add a splash to your coffee or a glass of iced tea, but you can also add some to your favorite pancake or crêpe batter for a little bit of sweet, nutty flavor. It can be tough to find, so if you’re in a pinch, amaretto liqueur will also work.
What can I substitute for dry orange Curaçao? Blue Curaçao is definitely the most common version of the Caribbean orange-flavored liqueur, but a bright blue hue is far from what we need for a Mai Tai. Dry orange Curaçao, on the other hand, is slightly less sweet, with a dry finish that complements the nuttiness of the orgeat syrup. Pierre Fernand is our go-to brand. If you can’t find it in your area, Cointreau, Grand Marnier, and triple sec are all good backups. But please, please, please skip the blue stuff.
If you’re somehow still on the fence about trying one of these out, just remember—you know a drink is worthy of your time if it has a line in a Jay-Z song. When you give it a whirl in your own kitchen, drop a comment to let us know how much you loved it!
YIELDS: 1 serving(s) TOTAL TIME: 5 mins CAL/SERV: 227
Ingredients
1 oz. fresh lime juice
1 oz. light rum
3/4 oz. dry orange Curaçao, Cointreau, or triple sec
3/4 oz. orgeat syrup
1/2 oz. dark rum
Fresh mint leaves, lime wheel or wedge, and a Maraschino cherry, for serving
Directions
Fill a cocktail shaker with ice. Add lime juice, light rum, Curaçao, and syrup and vigorously shake until outside of shaker is very frosty, about 20 seconds.
Strain into an ice-filled rocks glass. Slowly pour dark rum on top to float. Garnish with mint, a lime wheel, and a cherry.
SONG OF THE WEEK:
The Jay-Z song the recipe above is talking about!
P.S – You can find all our Newsletters from this year on our club website. Look for Newsletters under the Information button.
Got something you want in the newsletter? Please send it to This email address is being protected from spambots. You need JavaScript enabled to view it. for our next edition of WNW. Submissions are helpful. Please send by Monday evening. I need stuff!
Tonight: Semi – Finals! Check the website for the update on sheets and times. If you are not curling tonight – we would love for you to join us in cheering on our WNW semi-finalists.
Next week: THE FINALS!! Tickets for the FINAL closing celebrations are due this SUNDAY – March 31st.
Wednesday April 3rd, come on out to mix, mingle and cheer on our finalists!
Please note – tickets will NOT be sold at the door and must be purchased in advance by e-transfer to Sarah Ross at This email address is being protected from spambots. You need JavaScript enabled to view it.
**A NOTE TO ALL WNW MEMBERS:**
We are aware that there are members who are concerned about our WNW budgeting practices and we would like to assure you that we are fully transparent with what we do with the little money we have for our league.
When you register you are required to pay an extra $25 prize levy. This is for the season end prizes and we ensure that we keep a little back for our opening dips and drinks (as we do not request tickets for this event).
When you are asked to pay a nominal fee for the closing Finals appetizer night – this purely subsidizes the total cost; ensuring we have a tiny bit of money in our account to keep it open and get through our next year.
We also have a few of incidental costs over the years like:
Trophy engraving & trophy replacement
Bereavement donations
The only money we receive from the club is the prize levy money
We do not charge for the wine and cheese – that comes out of the WNW account (NOT the OCC account)
We paid $400 for instructor fees out of our money this year; similar amounts last year as well
In the past, the WNW account partially subsidized the closing banquet (as people went over budget)
The closing banquet expenses include more than food – decorations, napkins, flowers for the tables etc.
We have no other source of funds, because we do not have anyone fundraising for our league. If someone wants to take on the task of fundraising during the season; all this could be “FREE” – note that we would still be fundraising among our own members!
Any swag or extra fun prizes that Sheri does, is from her own pocket; She does not utilize our minimal budget.
If you would like a print out of our Treasurer’s budgeting – please feel free to request this.
We are always open to hearing your suggestions and concerns; please feel free to email Sheri & Evelyn with any ideas on ways we can make things better.
We hope you enjoy both the semi-finals tonight and the EXCITING and fun FINALS next week!
Your humble volunteers,
Cheryl M, Evelyn & Sheri W
THE YEAR LONG SCAVENGER HUNT
This is your off ice team building fun….
Guidelines:
Keep a spot on your phone/computer or day book that tracks your successful ‘hunting’ over the curling season.
Each week your team will be given a clue to gather, take a picture of , answer or do….
As per my personality – the more creatively you complete the clues – you can get bonus points!!
FIND This #23: One of the 2 “Positive Potatoes” hidden in the club! Only one per team (you get to keep it if you find it)
Let Sheri know when you have found it. It will go towards your ‘hunt’ score for prizes next week!
Please send your scavenger hunt answers, pictures and discoveries for your team to: This email address is being protected from spambots. You need JavaScript enabled to view it.
I will have the prizes ready for next week!
LAUGH OF THE WEEK: (in honour of my being at my daughter’s opera recital in NYC tonight)
Singing in the shower is fun until you get soap in your mouth.
Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
When the fish is evenly golden all over, remove and drain on brown paper sacks.
Suggested: 3 disposable pie tins .
SONG OF THE WEEK:
Cristina Ramos - Got Talent 2016 Opera Rock - Highway to hell
P.S – You can find all our Newsletters from this year on our club website. Look for Newsletters under the Information button.
Got something you want in the newsletter? Please send it to This email address is being protected from spambots. You need JavaScript enabled to view it. for our next edition of WNL2. Submissions are helpful. Please send by Monday evening. I need stuff!
Tonight: Our beginning of Playoffs – check the website for your division, opposing team and sheet assignment.
Congratulations to our very own Janet Murphy for winning the Ontario Senior Women’s with Team Rizzo this past weekend!
Next week: The semi-finals! We hope you are in them – but if not – come to the club and cheer on your fellow Wednesday Night Women!
The week after that:
THE YEAR LONG SCAVENGER HUNT
This is your off ice team building fun….
Guidelines:
Keep a spot on your phone/computer or day book that tracks your successful ‘hunting’ over the curling season.
Each week your team will be given a clue to gather, take a picture of , answer or do….
As per my personality – the more creatively you complete the clues – you can get bonus points!! 😊
Answer This #21:
Please send your scavenger hunt answers, pictures and discoveries for your team to: This email address is being protected from spambots. You need JavaScript enabled to view it.. I will get the prizes ready for our final evening April 3rd!
Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.
Ingredients
Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups shelled English peas or thawed frozen peas (about 10 ounces)
2 tablespoons unsalted butter
4 radishes, thinly sliced (about 4 ounces) (see Cook’s Note)
Directions
Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.
SONG OF THE WEEK:
Another different kind of song (And a great Manitoba Band!)
Crash Test Dummies - The Ballad Of Peter Pumpkinhead (Official Video) ft. Ellen Reid
P.S – You can find all our Newsletters from this year on our club website. Look for Newsletters under the Information button.
Got something you want in the newsletter? Please send it to This email address is being protected from spambots. You need JavaScript enabled to view it. for our next edition of WNL2. Submissions are helpful. Please send by Monday evening. I need stuff! 😊
Tonight: Last game before our playoffs begin! AND….PLEASE consider volunteering to run our opening Dips & Drinks next season, hopefully on Oct 9th, 2024,. Evelyn has some outlines of what is required for this. We can’t do these social events without you, so please let Evelyn and/or Sheri know if your team can help us out.
Next week: Playoffs – Wed March 20th to Wed April 3rd , 2024 – From our convenor Evelyn Gowan:
OK so here is the Playoff format – these are also posted on the board downstairs:
Teams will be re-seeded based on the Total Points Standing at the end of series 3.
The 1st night, 1 will play 8, 2 will play 7, etc. Winners advance.
Bell rule in effect for B, C & D Divisions for round 1, no bell rule for Division A. All 2nd games and finals will have no bell rule. B & D teams will play the 1st night at 6:40 and A & C will be at 9. All subsequent nights all games will be at 6:40.
Format is a single knock out. A reminder to the vices of the winning teams –The games will be under the Game Centre like regular season games. Please post the results as soon as possible so the schedule can be updated.
Ties will be broken for Divisions B, C & D by a single draw to the button with sweepers for the 1st game, Division A will play a full extra end for all games. For the single draw, to decide who throws 1st, flip a coin and the winner of the coin flip will decide if they throw 1st or 2nd. Any member of the team can throw the draw. Full details are listed on the rules sheet downstairs, but if you have any questions, please find me and I will assist. For the 2nd game & finals a full extra end will be played for all divisions.
Hope everyone has refreshed themselves with the sparing rules for playoffs.
We really want to encourage everyone to come out on the finals night on April 3rd to watch some good curling, cheer on the finalists, enjoy some food and drink and some social time and applaud our winners upon the trophy presentations.
Good luck and good curling.
WNW Finals and Season Wrap Party - Wednesday April 3rd
Come together to watch the final draws of divisions A to D and mingle with your fellow players and friends!
Date: Wednesday April 3, 2024
Time: 6:40 pm
Cost: $15
Includes: Hot and cold Appetizers, staffed bar, Trophy and Award Presentations
Payment Method: In advance by e-transfer to Sarah Ross at This email address is being protected from spambots. You need JavaScript enabled to view it.
Ticket deadline: Sunday March 31st.
We look forward to wrapping up WNW 23/24 Season with you!
- Delores McCallum, Loraine Fedurco, Ming-Ming-Wong, Sarah Ross, Tammy Podovinnikoff
THE YEAR LONG SCAVENGER HUNT
This is your off ice team building fun….
Guidelines:
Keep a spot on your phone/computer or day book that tracks your successful ‘hunting’ over the curling season.
Each week your team will be given a clue to gather, take a picture of , answer or do….
As per my personality – the more creatively you complete the clues – you can get bonus points!!
Answer This #20: What kind of band never plays music?
LAUGH OF THE WEEK:
I JUST READ AN INTERESTING FACT:
BRUCE LEE HAD A VEGAN BROTHER
BROCCO LEE
RECIPES AROUND THE RINGS:
ONE POT GREEK CHICKEN AND ORZO
Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!
So much yes is happening here. Juicy, golden brown seasoned chicken thighs seared and cooked to perfection on a bed of creamy orzo, topped with fresh cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in one single pot for a super speedy clean up – a weeknight blessing so to speak.
Not to mention those sneaked in greens (spinach or kale) for your daily serving of veggies. With some crusty bread, a glass of wine, and another sprinkle of some fresh herbs, this has been my go-to meal all of January for New Year, New You. So cozy, so hearty, and just so darn good.
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
CAN I USE FRESH HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
INGREDIENTS
1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 large shallots, diced
3 cloves garlic, minced
1 teaspoon dried oregano
¾ teaspoon dried basil
½ teaspoon dried paprika
½ teaspoon dried dill
¼ teaspoon dried thyme
⅛ teaspoon ground cinnamon
2 tablespoons all-purpose flour
3 cups chicken stock
1 cup orzo pasta
3 cups chopped baby spinach
2 cups cherry tomatoes, halved
½ cup crumbled feta
INSTRUCTIONS
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven.
Serve immediately, sprinkled with tomatoes and feta.
SONG OF THE WEEK:
Another great Western Canada band!
Streetheart – SNOW WHITE
P.S – You can find all our Newsletters from this year on our club website. Look for Newsletters under the Information button.
Got something you want in the newsletter? Please send it to This email address is being protected from spambots. You need JavaScript enabled to view it. for our next edition of WNL2. Submissions are helpful. Please send by Monday evening. I need stuff!
