newsletter february(en)
Post on 11-Apr-2017
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I t is my pleasure to announce that Isabelle
Clement has joined Club Atwater on February 1 st
as the new membership representative. She is
enthusiastic and energetic, and has extensive
experience in customer service. Please help me in
welcoming her to the team!
Tournaments throughout Montreal
in the month of February:
QUEBEC JESTERS INDIVIDUAL TOURNAMENT
McGil l University
February 6th & 7th
MIDTOWN CLASSIC
Midtown Sanctuaire
February 26th-28th
The Catholic Church recognizes at least three
different saints named Valentine (or Valentinus).
One legend contends that Valentine was a priest
who served during the third century in Rome.
When Emperor Claudius I I decided that single
men made better soldiers than those with wives
and famil ies, he outlawed marriage for young
men. Valentine, defied Claudius and continued to
perform marriages for young lovers in secret.
When Valentine’s actions were discovered,
Claudius ordered that he be put to death. Other
stories suggest that Valentine may have been
kil led for attempting to help Christians escape
harsh Roman prisons, where they were often
February 201 6It is so great to have the second half of the
Atwater squash season now up and running. That
being said, it is time to look ahead to this year’s
Atwater Club Championships. Registration wil l
begin early February and play wil l be
commencing early March. A poster wil l be made
up with al l the relevant information and placed
throughout the club. Now is the time to start
finding your partners for the various categories
and working on your trophy acceptance speeches
for the end of the season party.
Squash NewsDavid Phillips (dphillips@clubatwater.ca)
beaten and tortured. According to one legend, an
imprisoned Valentine actual ly sent the first
“valentine” greeting himself after he fel l in love
with a young girl who visited him during his
confinement. Before his death, it is al leged that he
wrote her a letter signed “From your Valentine” an
expression that is sti l l in use today. Although the
truth behind the Valentine legends is murky, the
stories al l emphasize his appeal as a
sympathetic, heroic and perhaps most importantly
romantic figure. By the Middle Ages, perhaps
thanks to this reputation, Valentine would become
one of the most popular saints in England and
France.
The Legend(s) of Saint ValentineJeff Casselman (casselmanjeff@gmail.com)
Calendar EventsFebruary
Valentine's
Day:
forget at your
own risk!
February
Vernissage:
Club Atwater
Photo
Exhibition
March
Provincial
Masters
Badminton
Tournament
March
St. Patricks
Day Party!
Come join the
fun!
February
Quebec
Jesters
Individual
Tournament
February
Midtown
Classic
Notre Bistro Haute-de-Gamme, des repas complets à partir de $30 par personne.
Our Fine Dining experience: 3 course meals starting at $30 per person
MembershipSharon Donovan
(sdonovan@clubatwater.ca)
and doubles ladder on the 28th, a Ribs and
Chicken buffet was held. I t was well attended
and a very successful and fun evening. Please
make note of our next dinner night which wil l be
held on Thursday, February 25th. Detai ls to
fol low. Club Atwater wil l be hosting a Provincial
Masters Tournament from March 11 -1 3. Drop by
to support our members who are competing and
watch some of the best the province has to offer.
Volunteers are needed and greatly appreciated.
Please note court closures during that weekend.
As always if you have any comments, questions
or concerns please don't hesitate to contact me.
All fitness levels can join and there are Drop-in
spots always available! Keep in mind this won’t
be easy - you’re definitely going to sweat! We
won’t use any equipment. All exercises use your
bodyweight and consist of jumping, running in
place, plyometrics, and a variety of other moves
that keeps your heart rate up. Class lasts about
45 minutes and consists of a warm up, stretching,
and timed intervals of exercise. Drop-ins cost
$1 5. Ask reception for more information or
contact me at info@drpatrickowen.com but hurry
before the program ends on February 1 2th.
This cocktai l is derived from an old Irish
cure, the “Hot Toddy”, an alcoholic drink
specifical ly designed to comfort sore
throats over the centuries. I have
adapted it here using Green tea and
citrus juice rather than hot water. Green
tea is a wonderful anti-oxidant, and adds
an extra punch to the effect. As it’s a Coll ins style
cocktai l it can be used with either Bourbon or
Vodka, and with hot or chil led Green Tea
depending on your preference. I f you wish to
make it cold, the green tea and sugar should be
prepared in advance and left to cool. The green
tea can be substituted with any tea or even
Lemonade, .
1 ¼ oz. of Bourbon or Vodka
¾ cup of hot (or cold) Green Tea
1 ¼ oz. of Lemon or Lime juice
1 cube of brown sugar
1 wedge of Lemon or Lime
4 Cloves (optional)
Method: Prepare the tea as per taste with boiling
water (leave to cool, if desired). In a mug add the
bourbon or vodka, lemon or lime juice, lemon or
lime and brown sugar. If you are using a glass
mug be sure to leave a spoon in it to diffuse the
heat. If using cloves, insert them whole along the
zest of the citrus you’ve chosen. Add the hot (or
cold) tea, allow to cool.
Green Tea Collins: Hot Cocktail for Cold DaysJeff Casselman (casselmanjeff@gmail.com)
I hope everyone is back into their routines.
Program attendance is picking up and it's great to
see everyone back out on the courts. The junior
program is off to a small but keen start. The
children are working to improve their consistency
and power as well as working on tactics and the
principles of scoring. Please contact Robbyn in
the Badminton office for further information or
drop by and give it a try. Mondays 5-6:30pm. An
adult doubles cl inic took place on January 28th.
The players worked hard and now have a better
understanding of doubles positioning and
strategy. The next cl inic wil l be held Thursday,
February 25th from 6-7pm. Following the clinic
Insanity: Sold out!Dr. Patrick Owen, Ph.D.
(info@drpatrickowen.com)
From the Badminton CourtsRobbyn Hermitage (robbyn70@hotmail.com)
Method : Using pre-soaked
wooden skewers, intertwine 1
strip of bacon per 4 scallops.
Season with salt and pepper. In a
separate bowl, mix the other
ingredients. In a very hot skillet,
sear the skewers on one side.
Turn the heat off and deglaze
with the soy sauce mixture. Serve on a bed of
greens.
32 Bay Scallops
8 precooked Bacon strips
1 tbs Honey
1 tbs Soy sauce
1 Garlic clove
1 tsp Ginger powder
pinch of crushed Chili
Salt and Pepper
Scallop and Bacon SataysChef Thierry Morcel (tmorcel@clubatwater.ca)
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