WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Only 2 more games before playoffs begin. Playoff guidelines - please refer to the Rules under WNW GamesCentre - # 12:12 Playoffs. This outlines everything you need to know and be aware of - Games Times, Spare Rules, Tie Breaking rules, Bell Rule.

More info next week!

Next week: Don’t forget we curl next week – even though it is Halton School Board Spring Break.

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!! 

LAUGH OF THE WEEK:

 

STUFF THAT MAKES US CURL BETTER:

Again – Thanks to Day Women for our Tip….

Written by: Patricia Hooper & Brenda Ulbikas

Tip of the Week: 

Hit me with your best shot!

Have you ever been confused about what all the fancy hand signals curlers use during games? The players aren’t just waving about aimlessly; those signals have a meaning. It can get very noisy on the ice, and the Skip needs to communicate with the team effectively so they need to use their broom for indicating the desired shot and hand signals for the weight. Some Skips will also shout out the shot and weight. For example, “take-out” followed by “board weight”. It’s important to become familiar with terminology as well as hand signals and also which method your Skip prefers.

Using the broom 

When the team prepares to deliver a rock, the Skip will communicate what type of shot she would prefer. If they are to attempt a draw shot, the Skip will use her brush to draw a curve on the ice to where the rock should stop.

The Skip will call a take-out shot when she wants to remove the opposing team’s rock. In this case, she will touch the stone that she wants to be taken out, then she will lift the brush up and backwards.  

If the team needs to protect one of their stones on the ice, the Skip will call a guard shot and tap the broom on the ice where she wants the rock to end.

If the Skip holds the broom over her head horizontally she is asking for a bump or tap-up. 

Common Types of Shots

Guard:

a stone that comes to rest between the hog line and the front of the house. It is a type of shot that is designed to block and prevent the other team from throwing stones into the house to score points.

Draw:

a rock that is thrown anywhere into the house. The most common call for a draw is a "come around" which means the stone should pass the opposing guard and end up in the house protected or buried. 

Freeze: 

a draw shot that stops in front of another rock and or next to another rock. The rock is positioned so close to another that it is more difficult to remove. 

Hit and roll:

a take-out rock that, after making contact with another rock, slides (rolls) into a designated area.

Hit and stay:

a take-out where the delivered stone stays in the spot where it made contact with the stationary stone; also called 'hit and stick' or a 'nose hit'.

Takeout:

a shot in which one or more stones are removed from play.

Blast:

a shot delivered with heavy weight and high velocity. A blast is usually intended to remove many stones from play or is used to break up and move around clustered stones. "Playing the blast" into a large cluster of stones is often a last resort shot to get the rocks split up when there are no other viable shots available.

Crotch Hit:

when 2 stones are positioned side by side, the thrower hits the stones directly in the centre, sending both stones out of the house. The Skip will sometimes make a hand gesture in the shape of a V to indicate this type of shot.

Raise:

a shot in which the delivered stone bumps another stone forward. The Skip may hold her broom horizontally over her head for the raise (bump or tap) call.

Runback or raise takeout:

a take-out shot where a guard or stone in the front of the house is raised straight back into another rock to remove it. 

Peel:

a take-out that removes a stone from play and the delivered stone rolls out. These are usually intentional, such as for blanking an end. The Skip will often touch her head for this weight.

Tick:

a shot that just rubs another stone without removing it from play, which usually results in a shot that will count. 

RECIPES AROUND THE RINGS:

CRISPY BAKED CHICKEN TACOS

OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Super crispy, crunchy, cheesy chicken tacos that do not require any kind of deep-frying? Yes, please! I know, it’s hard to believe that these are baked but they are completely 100% baked start to finish.

With an easy chicken filling and the most fragrant spices, cilantro and a little bit of cheese, these come together very quickly. And that little brush of oil prior to baking help these bad boys crisp up in the oven so so perfectly.

Ground pork or ground beef can easily be substituted for the chicken, and you can even make these miniature-size using smaller corn tortillas (I used 5-6 inch corn tortillas here). Serve with your favorite toppings as needed – guac, pico, and/or sour cream are all favorable choices here!

INGREDIENTS

• 2 ½ tablespoons canola oil, divided
• 1 pound ground chicken
• ½ medium sweet onion, diced
• 3 cloves garlic, minced
• 1 (4.5-ounce) can chopped green chiles
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups shredded Mexican cheese blend, divided
• 8 flour or corn tortillas, warmed

FOR SERVING

• Pico de gallo
• Guacamole
• Shredded lettuce
• Lime wedges

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
3. Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
4. Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
5. Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
6. Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
7. Place into oven and bake until toasted and crispy, about 12-15 minutes.
8. Serve immediately with desired toppings.

SONG OF THE WEEK:

To honour our tip of the week:

Pat Benatar - Hit Me With Your Best Shot (Live) (Official Music Video)

P.S – You can find all our Newsletters from this year on our club website.  Look for Newsletters under the Information button. 

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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! 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Take some time tonight to THANK the following people for stepping up to run our end of year Celebration… Date and Details to be determined. Gratitude to: Loraine Fedurco, Tammy Podovinnikoff, Delores Mccallum, Ming Ming Wong and Sarah Ross. 

Next week: 2 more games and we begin our playoffs! (For Playoff guidelines - please refer to the Rules under WNW GamesCentre - # 12:12 Playoffs. This outlines everything you need to know and be aware of - Games Times, Spare Rules, Tie Breaking rules, Bell Rule.)

More info in the coming weeks!

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!! 

LAUGH OF THE WEEK:

 

 

STUFF THAT MAKES US CURL BETTER:

A special thank you to Day Women and their Friday Flashes for this tip.

Written by: Patricia Hooper & Brenda Ulbikas

Tip of the Week: Measuring  Measurements are allowed only after an end is complete and should only be done using proper measuring devices as supplied by the Club.  Often during regular club play, we see curlers using their broom to measure a rock. We've all seen it; somebody decides to place their broom (or shoe, or glove, etc.) beside the rocks in question to get a "better" perspective without having to get the official measuring device. This is not a good idea, as there is a chance that you will burn one of the rocks. If that were to happen, you will automatically lose the measurement before it takes place.  What happens if two rocks are so close to the centre pin on the Tee line that a measuring device cannot be used? Rule 14(5) states, "If two or more stones are so close to the Tee that a measuring device cannot be used, and if a visual comparison cannot determine which stone is closest to the Tee, the stones shall be considered tied. If these stones were to determine who counted in the end, the end shall be considered blank."  When can you use a measuring device before an end is complete? Rule 14(2) says "no physical device to aid visual observation shall be used in measuring prior to the last stone delivered in the end coming to rest except as provided for in Rule 12(7) and 14(4)." So what are those rules? Rule 12 concerns the Free Guard Zone. Rule 12(6) says in part, "they shall make the determination by using the six-foot measuring stick. If the position of another stone(s) hinders the use of the six-foot measure, they may reposition the stone(s), complete the measurement and replace the stone(s) to its original position." Rule 14 (4) says, in part, you can also measure a stone at any time during the end to determine if it is still in play or not, "when a stone is located on the back line in proximity to the centre line." It further explains that if one or more stones are in the way of the measure, you are not allowed to move them like you can in the FGZ rule referred to above. In that case, "they may request a non-partisan third party to render a decision."  If the opposing Skips cannot agree, they may request a non-partisan third party to render a decision.

RECIPES AROUND THE RINGS:

San choy bau

• 15m prep
• 06m cook
• 4 servings

Fill crisp lettuce cups with Asian-infused pork mince for a meal the whole family will love.

San choy bau is a dish embraced by all ages. Sweet, sour and salty flavours meet tender, crispy and crunchy textures all wrapped up like a present! Our san choy bau recipe brings this Chinese restaurant classic into your own home. Umami-rich oyster and soy sauces flavour soft and juicy pork mince and contrast against the tender-crisp pop of bean sprouts and crunch of peanuts. And who doesn’t love having to eat with your fingers! - Alison Adams - Food Writer and Recipe Tester

Cathie Lonnie Food Writer
366 calories per serve
Allergens: Recipe may contain gluten, wheat, tree nut, sulphites and groundnut.

Ingredients

• 1 tbsp peanut oil
• 2 garlic cloves, crushed
• 2cm piece ginger, finely grated
• 500g  Extra Lean Pork Mince
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 shallots, thinly sliced
• 1/2 lime, juiced
• 1 tsp sesame oil
• 1 cup beansprouts, trimmed
• 12 large lettuce leaves
• 1/4 cup fresh coriander leaves
• 1/4 cup chopped roasted peanuts, optional

Directions

1. Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.
2. Add soy sauce and oyster. Add shallots, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts.
3. Spoon pork mixture into lettuce leaves. Sprinkle with coriander and peanuts, if using. Serve.

SONG OF THE WEEK:

I heard this on the radio the other day – it’s a great and odd song!

Daft Punk – Around the World

P.S – You can find all our Newsletters from this year on our club website.  Look for Newsletters under the Information button. 

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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! 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Have a GREAT night!!

This week: Make sure to enjoy the Scotties (The Canadian Women’s Curling Championship) on TV!  Most of us may not be able to make the same shots they do but it is fun to watch and learn)

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!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

LAUGH OF THE WEEK:

DID YOU KNOW “BOOBYTRAP”

IS PARTYBOOB SPELLED BACKWARDS?

STUFF THAT MAKES US CURL BETTER:

Sweeping Saturdays with Jestyn Murphy (& Janet & Delores) @ Mississauga Golf & Country Club 

Team communication.

RECIPES AROUND THE RINGS:

(We will be having this at our table tonight – come check it out!)

RECIPE COURTESY OF GIADA DE LAURENTIIS

Raspberry Tiramisu

• Level: Easy
• Total: 3 hr 20 min

• Prep: 20 min
• Inactive: 3 hr

• Yield: 8 to 12 servings

Ingredients

• 1 cup seedless raspberry jam
• 6 tablespoons orange liqueur (recommended: Grand Marnier)
• 1 pound mascarpone cheese, at room temperature
• 1 cup whipping cream
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
• 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
• Confectioners' sugar, for serving

Directions

1. Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
2. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
3. Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
4. Dust with the confectioners' sugar and serve.

SONG OF THE WEEK:

Miley Cyrus – The Backyard Sessions – “Jolene” (Dolly Parton)

P.S – You can find all our Newsletters from this year on our club website.  Look for Newsletters under the Information button. 

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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! 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Happy Valentines’ Day!! Wear your favourite sweater – or a fun one!

Next week: Let’s see what next week brings! 

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!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

LAUGH OF THE WEEK:

 

STUFF THAT MAKES US CURL BETTER:

Borrowed from our OCC Day Women’s Friday Flashes (Thank you!)

Player Development Patricia Hooper & Brenda Ulbikas, Convenors Day Women

Tip of the Week: Fun and Safety There are two main objectives for curling in Day Women: Fun and Safety. The two go hand in hand. Many of us seasoned players and new players alike need to be reminded of what actions are considered unsafe and/or poor curling etiquette. Walking in the middle of the sheet rather than as close to the sideline as possible As you are returning to prepare for your team's next rock, the opposition should be in the hack, watching her Skip’s instructions and being ready to throw. Someone walking down the middle impedes any visual line for the opposition and delays the throw. And when the thrower is in the hack, stop walking and move to the side as quickly as possible, then once the thrower releases the rock, continue walking back to the hack. Standing on the next sheet and not on or inside the sideline Why? This is very difficult for the team on the sheet next to you, for both a visual line for the thrower and for the sweepers not to bump you. You cannot see what is going on behind you. The sweepers have their heads down and can’t be looking out for you. Sweepers, you can also be aware of the opposition standing on the sidelines so as to not bump them as you sweep by.  After delivery continuing to kneel or keeping your hands on the ice Why? This greatly impacts the surface of the pebbling and will impact the rocks as they slide over these affected areas. When an end is finished only the Vices should be in the house determining shot rocks Why? It is the Vices' responsibility to count the score in each end. There are multiple rocks to maneuver around plus two bodies with brooms. This is a prime situation for a trip over a rock or accidentally moving a stone. Stay out and let the Vices do their job. Leaving the sheet after your game while others are still playingPlease exit with caution and courtesy, stopping before each sheet to make sure no player is preparing to throw on either end. Why? It’s a narrow walkway with lots of grippers, brooms and stabilizers lying on the floor. I know, I have tripped over nothing other than my gripper catching the carpet. There’s so much to bump your head on along the way down. Beyond the safety issues, there is also curling etiquette in play. A player prepping for her next shot is thrown out of routine by the commotion of the people exiting. This can cause an unsafe situation and also ruin her concentration. Much like golf, spectators should stand still and be quiet while a player lines up her shot. By understanding the why’s, everyone can keep safe and have fun. That’s what we are all about!

RECIPES AROUND THE RINGS:

Skillet Cornbread

This simple and delicious Southern Skillet Cornbread recipe is made with real corn, cornmeal, buttermilk, and basic pantry ingredients and baked in a cast iron skillet.

AUTHOR LAUREN ALLEN

COURSE: APPETIZER, SIDE DISH
CUISINE: AMERICAN
SERVINGS: 8
CALORIES: 285

PREP 10: MINUTES MINS
COOK 25: MINUTES MINS
TOTAL 35: MINUTES MINS

Equipment

• Cast Iron Skillet

Ingredients  

• 1 cup fine ground cornmeal
• 1 1/4 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk* , room temperature
• ¼ cup sugar*
• ¼ cup oil
• 2 eggs , room temperature
• ½ cup frozen corn kernels
• 1/2 cup creamed corn
• 3 Tablespoons salted butter , cut into pieces, or use bacon grease

Instructions

1. Place cast-iron skillet in the oven and preheat to 375 degrees F.
2. In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside.
3. In a large mixing bowl mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
4. Add the butter to the cast iron skillet and allow to melt.
5. Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Gently stir in frozen corn.
6. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan.
7. Pour the batter immediately into the pan, smoothing into an even layer.
8. Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.
9. Cut into wedges and serve.

Notes

Buttermilk: If you don’t have buttermilk on hand, mix 1 Tablespoon lemon juice or vinegar with 1 cup of milk. Allow to rest for 5 minutes before using.

Sugar: Traditional southern cornbread doesn’t have very much, if any, sugar and although this recipe isn’t very sweet at all, you could reduce the sugar if desired.

Freezing Instructions: Allow cornbread to cool completely and remove from cast iron skillet. Wrap tightly in plastic wrap and store in a freezer safe container for 2-3 months.  Allow to thaw at room temperature.

Nutrition

Calories: 285kcal, Carbohydrates: 29g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 74mg, Sodium: 374mg, Potassium: 140mg, Fiber: 1g, Sugar: 14g, Vitamin A: 465IU, Calcium: 47mg, Iron: 0.9mg

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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! 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Who is organizing our final celebration of the 2023/24 season?

Next week: Wear your favourite sweater – or a fun one!

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!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

LAUGH OF THE WEEK:

 

STUFF THAT MAKES US CURL BETTER:

Mississauga Golf & Country Club – Sweeping Saturday

Delores talks foot placement when coming out of the hack.

RECIPES AROUND THE RINGS:

Shrimp & Sausage Gumbo

BY RIAN HANDLER AND JUSTIN SULLIVAN

Filled with shrimp, sausage, and the signature seasoning, hearty gumbo the true melting-pot dish that will transport you straight to New Orleans after just one bite. Originating in Louisiana, this dish combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It's a top-notch comfort food stew centered around a flavorful roux and the holy trinity of Southern cooking: aromatic onions, celery, and bell peppers.

Our recipe draws inspiration from Cajun and Creole styles of gumbo, but mainly follows the Creole style with the inclusion of fire-roasted tomatoes and shrimp. If you're looking to perfect this classic dish, keep reading for all of our top tips on how to do it: 

What’s the difference between gumbo and jambalaya?
The difference in these two dishes comes down to two things: the roux and the role of the rice. Unlike jambalaya, gumbo builds its flavor upon a roux, which also thickens it to a stew-like texture. Gumbo is also served with rice on the side, while jambalaya simmers it in the dish.

The secret to the best gumbo: the roux. 
Every good gumbo starts with a mixture of butter and flour called a roux. In this case, we’re cooking the roux until it has a golden color, which can take about 10 minutes. Our top tip? During this time, you should be stirring almost constantly. It’s very easy to burn a roux, and if you do, then you have to start over. If that happens, that’s okay! It takes some practice if this is your first time making a roux, but stirring constantly will help prevent any burning from happening in the first place.

What meat or seafood is usually in gumbo?
The protein can vary in different gumbo recipes but for our recipe, we chose a mix of andouille sausage and shrimp. Some tips when it comes to these star ingredients:
— The shrimp. It's really up to you if you prefer to keep your shrimp shells on or not. The shells add heaps of flavor, so oftentimes we prefer to keep them on, but if eating tail-on shrimp isn’t your thing, no worries! Leave 'em out. In terms of size, it doesn’t really matter how big your shrimp are, just make sure to keep a close eye on them as they cook. As soon as they turn opaque, they’re done. As always, make sure you're buying sustainably—the Monterey Bay Aquarium has an amazing guide that can walk you through purchasing shrimp ethically. Not feeling shrimp? Try our chicken and sausage gumbo instead.
— The sausage. Trust us, for this recipe, it’s truly worth it to find andouille. It provides a very specific flavor associated with this dish, so it’s really worth hunting for. If you can’t find andouille anywhere, there are ways to substitute the flavor. Start with ground pork and mix in Cajun spices. Since andouille is double-smoked, try adding a little liquid smoke to the mix. We’d start small, 1/2 teaspoon should do it.

How to serve gumbo: 
Gumbo is often traditionally served spooned over rice, and we chose to top our bowls with our reserved scallions. If you’re looking for side ideas, you can’t go wrong with fried okra, collard greens, cheese grits, or sweet potato tots. 

Storage and freezing:
Since there is seafood in this dish, we don't recommend refrigerating gumbo for more than 2 days. You can also freeze your gumbo for up to 6 months. The cooked rice can be stored separately in the fridge for up to 2 days, and frozen separately for up to 1 month.

YIELDS: 4 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 1 hr 20 mins
CAL/SERV: 633

Ingredients

• 4 tbsp. unsalted butter
• 1/4 c. all-purpose flour
• 1 small yellow onion, chopped
• 1 medium green bell pepper, seeds and ribs removed, chopped
• 2 stalks celery, finely sliced
• 12 oz. andouille sausage, sliced into 1/2" rounds
• 2 cloves garlic, finely chopped
• 1 tbsp
• Cajun seasoning (without salt)
• Kosher salt
• Freshly ground black pepper
• 4 c. low-sodium chicken broth
• 1 (15-oz.) can fire-roasted diced tomatoes
• 1 bay leaf
• 1 lb. medium shrimp, peeled, deveined
• 3 scallions, sliced
• Cooked white rice, for serving

Directions

1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until roux is dark caramel colored, 12 to 15 minutes.
2. Add onions, peppers, and celery and cook, stirring, until softened, about 8 minutes. Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper. Stir in broth, tomatoes, and bay leaf and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.
3. In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for serving.
4. Divide rice among bowls. Spoon gumbo over. Top with reserved scallions.

SONG OF THE WEEK:

Taylor Swift – Shake it off….

P.S – You can find all our Newsletters from this year on our club website.  Look for Newsletters under the Information button. 

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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!  

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: The last series of the 2023/24 WNW season begins tonight!  Make sure you check our club’s website for your division placement and time that you curl (it might change if you changed divisions)

Next week: Volunteer to organize and run the final social event of the season!  We need a team or two to make our celebration of the end of 2024 curling a blast!

SWAG:  Let me know if you want any swag with our new logo on it…..sweaters, water bottles…etc.   We have socks and crests still available – Just find me (Sheri W) Socks- $23 each; Crests - $8 ea OR $30 for one pair of socks and a crest…. 

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!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn To Curl – with Jamie Sinclair

Tip #19 - When To Release And How To Reduce Drag

RECIPES AROUND THE RINGS:

Asian Pork Tenderloin with Air Fryer Vegetables

This Asian Pork Tenderloin with Air Fryer Vegetables is the perfect 15 minute meal! This weeknight dinner recipe is healthy, low carb and gluten free!

COOK TIME 15 minutes

TOTAL TIME 15 minutes

Ingredients

Asian Pork Tenderloin

• 1 1/2 pound pork tenderloin
• 1 teaspoon EACH kosher salt, garlic powder, onion powder, and paprika
• 1/2 teaspoon EACH cinnamon, black pepper
• 2 tablespoons brown sugar monkfruit sweetener
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce
• 1 teaspoon freshly grated ginger
• 1 teaspoon sesame oil
• 3 cloves of garlic, crushed

Vegetables

• 2 cups carrots, sliced
• 2 cups sugar snap peas

Instructions

1. Combine all of the pork tenderloin marinade ingredients in a jar, secure with a lid and shake well. Place the pork tenderloin in a ziplock bag and pour 3/4 of the marinade over the pork. Marinade the pork at least 1 hour or up to 24 hours.
2. Preheat the air fryer to 400 degrees F for 5 minutes. While it's heating up toss the vegetables with the remaining marinade.
3. Add the pork tenderloin and vegetables to the air fryer. Cook at 390 degrees F for 10 minutes.
4. After 10 minutes, flip the tenderloin and then cook another 5 minutes. Check internal temperature with a meat thermometer--If it has reached 145 degrees F, remove and allow to rest for 5 minutes. 

YIELD: 4 

SERVING SIZE: 1/4 of the pork tenderloin and 1 cup veggies
Amount Per Serving: CALORIES: 253 TOTAL FAT: 6.1g CHOLESTEROL: 110mg SODIUM: 480mg CARBOHYDRATES: 11.7g NET CARBOHYDRATES: 8.6g FIBER: 3.1g SUGAR: 5.7g PROTEIN: 38g

SONG OF THE WEEK:

Chumbawamba – “I get knocked down”

We all feel this way in curling some days – keep going; keep playing; it’s a great game!!

P.S – You can find all our Newsletters from this year on our club website.  Look for NEWSLETTERS in Member's Corner

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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! 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Is the last game of this series!  Have fun!

Next week:  Check the website for your placement in the next series.  Check your curling time – it may change if you change divisions.  Good Luck – this is your last series of the curling season.

A Reminder: Crests and Socks with our new logo are available from Sheri W.  Just email or talk to me at your next game.  PLUS: we can get other swag with our logo on it – just let me know what you would like…. Coasters, leather patches, sweaters….. We can make to order when I know what you would like…..

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!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

LAUGH OF THE WEEK:

Q: Why don't ants get sick?

A: Because they have little antybodies.

STUFF THAT MAKES US CURL BETTER:

Here is a scenario generator to help skips and players think about strategy…. 

https://curlingclass.com/member-area/strategy-scenario-generator/

RECIPES AROUND THE RINGS:

Classic Chicken Pot Pie

BY LAUREN MIYASHIRO
UPDATED: DEC 21, 2023

While this classic comfort food is one that you can easily find pre-made in almost any grocery freezer aisle, we strongly believe that making your own chicken pot pie is more than worth it. This cozy meal represents the marriage of a flaky, buttery crust with chopped chicken, onions, carrots, and peas in a perfectly creamy sauce. If you're looking for the easiest possible weeknight dinner, consider making certain elements of the pie in advance; it will make the whole process feel so much smoother. The best part? You can even make the whole dish in advance, simply heating it up when you're ready to dig into a bowl of cozy goodness.

Keep reading on for all of our top tips on how to make this winter dinner staple:

The best pie crust for chicken pot pie:
For the best-ever chicken pot pie, we highly recommend making our homemade pie crust recipe. It’s easy to make (and make ahead!), and results in the perfect flaky, buttery pie crust to pair with our filling. If you’re in a pinch, don’t worry—store-bought will also work just fine. Not feeling like making a pie crust? Try our chicken pot pie casserole instead!

How to prevent a soggy crust:
Wondering how to prevent the bottom crust from becoming soggy? It all depends on the filling–it can't be soupy. Instead, it should be thick when it comes off the stove. Too much broth and you'll run the risk of it seeping through your crust before it's baked.

The filling:
— Achieving a thick filling. We use an ample amount of flour in our recipe to achieve a thick, creamy filling. We prefer a thicker filling not only because of the texture, but also to prevent our crust from becoming soggy. If you prefer your filling to be a tad thinner, start with less flour, then add as needed.
— Sub the chicken breasts. A variety of protein subs work wonderfully in this recipe. We love turning to rotisserie chicken, but you can also use cooked diced turkey breast instead (à la turkey pot pie).

Make it ahead:
This cozy recipe is one of the easiest to make ahead of time. First, prepare the pie crust per recipe instructions, and flatten into a disk rather than roll it out. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, let it thaw in the refrigerator before rolling out. Next, you can prep the chicken up to 2 days in advance of making the pie: Simply bake, cool, and refrigerate. Finally, make the filling up to 1 day in advance. Let it cool, then store in an airtight container in the refrigerator. When you’re ready to serve, simply combine all of your elements and bake.

Storage and freezing:
Freshly baked, chicken pot pie will last up to 5 days in the refrigerator covered tightly with plastic wrap or stored in an airtight container. Alternatively, you can freeze a whole baked or unbaked chicken pot pie wrapped tightly in plastic wrap for up to 2 months.

YIELDS: 6 - 8 serving(s)
PREP TIME: 30 mins
TOTAL TIME: 1 hr 45 mins
CAL/SERV: 987

Ingredients

CRUST

• 3 c. (360 g.) all-purpose flour, plus more for surface
• 1 c. (2 sticks) unsalted butter, cut into 1/2" pieces
• 1 tsp. baking powder
• 1 tsp. kosher salt

FILLING

• 1/2 c. (1 stick) unsalted butter, plus more for dish
• 1 medium yellow onion, finely chopped
• 2 large carrots, peeled, finely chopped
• Kosher salt
• 3 cloves garlic, finely chopped
• 1/2 c. all-purpose flour, plus more for surface
• 3 c. low-sodium chicken broth
• 1/4 c. heavy cream
• 1 c. frozen peas
• 4 boneless, skinless chicken breasts, poached, cut into cubes
• 2 tbsp. chopped fresh parsley
• 2 tsp. chopped fresh thyme leaves
• Freshly ground black pepper
• 1 large egg, lightly beaten
• Flaky sea salt

Directions

·         CRUST

1. Separately freeze flour and butter 30 minutes.
2. In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 cup ice water, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).
3. Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.

·         FILLING

1. In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until mixture turns golden and is beginning to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
2. Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with kosher salt and pepper. Let cool.
3. Place a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out one disc of dough to a large round about 1/4" thick. Transfer to a deep 9" pie dish, then add filling. Roll out second disc of dough to a large round about 1/4" thick. Arrange on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about 1/4" overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal.
4. Brush top of dough with egg wash. Using a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.
5. Bake pot pie until crust is golden brown, about 45 minutes. Let cool at least 15 minutes before serving.

SONG OF THE WEEK:

Morgan Wallen - Last Night (One Record At A Time Sessions)

P.S – You can find all our Newsletters from this year on our club website.  Look under CLUB in the drop-down section and choose NEWSLETTERS.

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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! 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Just 2 more games in this series!  Wow – that went by fast!

Next week: Last game in the series – Check your standings on the website….

A Question: How excited are you that our first bit of NEW LOGO swag is here! 

We have embroidered crests for $ 8

We have socks for $ 23

 

SAVE ONE WHOLE Dollar by buying both!  $30 for a crest and a pair of socks.

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!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Spin it to Win It! The Curling Mantra - Sweeping Saturday

Sweeping Saturdays with Janet Murphy and Delores McCallum show some tips and tricks on practicing rotation during your curling practice or game!

RECIPES AROUND THE RINGS:

From TASTE OF HOME:  The Ultimate Chicken Noodle Soup

Total Time: Prep: 15 min., Cook: 45 min. + standing
Makes: 10 servings (about 3-1/2 quarts)

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

Ingredients

• 2-1/2 pounds bone-in chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• Optional: Additional salt and pepper

Directions

1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard all but 2 tablespoons drippings.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Test Kitchen variations

• Avgolemono (Greek Egg and Lemon Soup): Prepare soup as directed, substituting 2 cups of orzo pasta for the 3 cups of kluski noodles. Just before serving, whisk 4 large eggs with 1/2 cup fresh lemon juice. While whisking constantly, slowly add 2 cups of hot soup, preferably just the broth. Slowly stir hot egg mixture into soup; cook 4-5 minutes or until heated through but not boiling.
• Chicken Tortilla Soup:Prepare soup as directed adding one undrained 28-ounce can fire-roasted tomatoes when the celery and carrots are added. After removing chicken thighs, instead of adding the noodles, stir in 1 Tbsp. chili powder, 2 tsp. cumin and 1 thinly sliced jalapeno. Once shredded chicken has been added back to the soup, stir in 1/4 cup chopped fresh cilantro and 1/4 fresh lime juice. Serve with crushed tortilla chips, chopped avocado, cilantro leaves, thinly sliced radishes and lime wedges.
• Posole-Style Chicken Soup: Prepare soup as directed, adding three 4-oz. cans of undrained diced green chiles. Replace noodles with 3 cups cooked hominy. Just before serving, stir in ¼ cup fresh oregano leaves and 2-3 cups shredded Napa cabbage.

The Ultimate Chicken Noodle Soup Tips

What can I add to chicken noodle soup for even more flavor?

Cooking your chicken in broth gives it great flavor. But to kick it up a notch, stir in one tablespoon of chicken bouillon granules. Tip: save your chicken bones and vegetable scraps to make broth for your next soup!

How do you keep chicken tender?

To prevent your chicken from drying out, remove it from the broth when tender. Let cool, shred and set aside while you finish making your soup. Then, return the chicken to the hot soup when you're ready to eat. You can also try velveting your chicken to give it extra tenderness!

Can I make this soup with chicken breasts?

Yes! If you prefer, replace the chicken thighs with bone-in chicken breasts. Once they reach an internal temperature of 165 degrees, set the chicken on a plate, let cool and shred. Use up the rest of your chicken breasts with these easy chicken breast recipes!

Is chicken noodle soup good for you?

Not only is chicken noodle soup a feel-good dish, it’s good for you, too! It’s loaded with protein and vegetables and will keep you hydrated when you're feeling sick. If you're feeling under the weather, warm up with these foods to eat when you're feeling sick!

Nutrition Facts

1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.

SONG OF THE WEEK:

JVKE - this is what winter feels like (official lyric video)

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P.S – You can find all our Newsletters from this year on our club website.  Look under CLUB in the drop-down section and choose NEWSLETTERS.

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! 

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WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: We are back on the ice!

Next week: It’s Kelly Breard’s 50^th Birthday!  She LOVES birthdays – so make sure to say “Happy Birthday!”

A Question: How excited are you that our first bit of NEW LOGO swag is here! 

(A story about the swag.  I went ahead and ordered these for our league as a start to show our pride in our Wednesday night comradery.  They are for fun.  I will only put them through our treasurer if we sell out and you want more kinds of stuff. These are being sold at cost – no mark ups for fundraising this time.  Maybe next time?? Most importantly – let me know what you want.  Chat with others after your games and come up with league ideas…)

We have embroidered crests for $ 8 (black, red & gold) (Hurry only 25 left)

We have logo’d socks for $ 23 (only 21 pairs left) They are comfy and great quality!

 

I will have the swag with me at the club from now until we are SOLD out…. Catch me or send me an email and I will get it ready for you.  Payment can be made via etransfer.

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!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

WE HAVE 2 TEAMS VYING FOR FIRST IN OUR SCAVENGER HUNT!! CONGRATULATIONS!

1. TEAM SILS
2. TEAM MCKEE

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

 We obviously can’t say it enough….. CLEAN YOUR GRIPPER!!

RECIPES AROUND THE RINGS:

VODKA SAUCE

From: https://damndelicious.net/2020/09/03/vodka-sauce/

Amazingly creamy, so bright, and super quick + easy.
Comes together in 30 min!
Serve with additional fresh Parmesan. SO SO GOOD.

YIELD: 4 SERVING

INGREDIENTS

• 8 ounces radiatore pasta
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 medium shallots, diced
• ¼ cup tomato paste
• ¼ teaspoon crushed red pepper flakes, or more, to taste
• ¼ cup vodka
• 1 14.5 ounce can crushed tomatoes
• 1 teaspoon granulated sugar
• ½ cup heavy cream
• ⅓ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup basil leaves, chiffonade

INSTRUCTIONS

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
2. Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
3. Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
4. Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
5. Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
6. Stir in heavy cream and Parmesan until smooth, about 2 minutes.
7. Stir in pasta, adding reserved pasta water as needed, 1 tablespoon at a time, until desired consistency is reached; season with salt and pepper, to taste.
8. Serve immediately, garnished with basil, if desired.

SONG OF THE WEEK:

If this song doesn’t make you feel fantastic….. I really don’t know what to say…..

Great Big Sea – Ordinary Day

P.S – You can find all our Newsletters from this year on our club website.  Look under CLUB in the drop-down section and choose NEWSLETTERS.

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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! 

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What’s happenin’ in the HOUSE:

Tonight: APPETIZER NIGHT PART 2!  This time the other 2 people on the team will bring an appetizer to share. Bring your own napkins, plates, serving utensils, and recipes to share! AND a surprise!! (6:40 game surprise will happen from 9:15 – 9:45pm)

You are bringing for just your table.  You can share with others if you like though.

Last year 9pm playing teams chose to come early and celebrate before their game – contact your opposing team and see what you want to do (the surprise for the 9pm draw will happen between 8 – 8:30pm).

Last week:  Some pictures from last week’s appetizer night…

Next week: Is CHRISTMAS!  HAPPY HOLIDAYS! See you in January 2024! (I will send out a special Christmas edition of our newsletter next week – just so you don’t miss it!)

A Question: Who is winning in the Scavenger Hunt?

I will be at the club tonight from approximately 6pm – midnight.  Stop by and check in with your scavenger hunt clues so far.

Plus: Buy our SWAG and request more options!

• Socks: $23
• Crest: $8

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!! 😊
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

Laugh of the Week:

Stuff that makes us Curl better:

Recipes Around The Rings:

Chocolate Peppermint Cookies

They’re a cookie-swap crowd-pleaser.

BY JOY CHO

Just a splash of peppermint extract infuses this holiday favorite with balanced minty flavor, and a dark chocolate coating and a sprinkling of crushed candy canes add eye-catching contrast that makes the seasonal sweet too good to pass up.

Yields: 20 - 22 serving(s)

Ingredients

• 1 1/4 c. all-purpose flour 
• 1/4 tsp. baking powder 
• 1/4 tsp. kosher salt 
• 1/2 c. (1 stick) unsalted butter, at room temperature 
• 1/3 c. sugar
• 1 large egg yolk 
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. peppermint extract
• 4 oz. dark chocolate, chopped
• 3 candy canes, crushed, for sprinkling

Directions

1. In medium bowl, whisk together flour, baking powder, and salt. In stand mixer on medium, beat butter and sugar, scraping bowl halfway through, until light and fluffy, 2 to 3 minutes. Beat in yolk, then extracts. 
2. Reduce speed to low, gradually add flour mixture and mix until just incorporated. Turn out dough onto piece of plastic wrap and shape into 6-inch log. Wrap and freeze 30 minutes to 3 months. (If freezing longer, let thaw slightly at room temp to ease slicing; cookies may need an extra 1 to 2 minutes of baking.)
3. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Slice log crosswise 1/4 inch thick and transfer to prepared baking sheets, spacing 2 inches apart. Bake, rotating positions of pans halfway through, until cookies are light golden brown around edges, 12 to 15 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
4. In bowl, microwave chocolate in 20-second increments, stirring in between, until melted and smooth. Dip cooled cookies halfway in chocolate, sprinkle with candy cane bits, and return to parchment-lined baking sheets. Refrigerate until set, at least 15 minutes, then refrigerate in airtight container to keep chocolate from melting.

Song of the Week:

No song of the week – but a surprise for tonight!

Lauren Torey is going to sing for us!  Lauren is a 3^rd yr student at Juilliard in New York City.  This is probably going to be the last time we get her to sing for us for free!

She will be performing a range of songs at 8 – 8:30pm & 9:15 – 9:45pm

Do you have a song request?  Email it to me (address below)

P.S – You can find all our Newsletters from this year on our club website. Look under CLUB in the drop-down section and choose NEWSLETTERS.

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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! 😊

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