newsletter march(en)
TRANSCRIPT
Atwater, this wonderful environment, sharing my
passion and being surrounded by physical ly
active people! I look forward to the opportunity to
meet those of you I have not yet met. Please drop
by my office at your convenience to answer any
questions you might have, or, simply to say
"Bonjour".
Britain, and taken as a slave to Ireland where he
lived for six years before escaping and returning
to his family. After becoming a cleric, he returned
to northwestern Ireland. In later l ife, he served as
an ordained bishop. By the seventh century, he
had already come to be revered as the patron
saint of Ireland. Saint Patrick's Day is said to be
the date of his death.
Since joining the Club as the new Membership
Representative last month, I have had the great
pleasure to meet some of you: I am extremely
thankful for your warm welcome. Merci. My
greatest joy is influencing others to embrace an
energetic l ifestyle through fitness. Imagine! I could
not be happier to make that happen than at Club
201 6 Quebec Open (April 8, 9, 1 0): Registration
is now open for the big tournament, l ink posted
below. For the first time in a while there wil l be an
added doubles event which should add a great
deal of excitement to the weekend.
https://www.sportyhq.com/tournament/view/Quebe
c-Open-1 /sign_up
Jimbo’s Crusade Against Cancer (April 23rd): I
am very happy to announce that, for the first time
ever, Club Atwater wil l be hosting the one day
Squashathon. I have been part of this event for
many, many years and we wil l be celebrating our
20th anniversary on Apri l 23rd. We wil l be playing
squash the entire day to raise money for “The
Canadian Cancer Society”, “West Island Pall iative
Care Residence”, and “NOVAWest-Island”.
Please mark the event in your agendas and I wil l
be posting more information around the club in the
coming weeks.
Saint Patrick was a 5th-century Romano-British
Christian missionary and bishop in Ireland. The
dates of Patrick's l ife cannot be fixed with
certainty, but, on a widespread interpretation, he
was active as a missionary in Ireland during the
second half of the fifth century. According to the
Confessio of Patrick, when he was 1 6, he was
captured by Irish pirates from his home in Great
March 201 6It is hard to believe that we have already hit the
month of March. I t’s great to see how active the
Atwater squash community is this time of year
and it wil l only be getting busier with the fol lowing
upcoming events.
201 6 Atwater Club Championships: I am so
happy to see the amount of players who have
signed up for this year’s Championships. There
are sure to be some epic battles in the next
couple of months! The draws wil l be ready by
March 4th and posted in the Club Room. Best of
luck to everyone!
Atwater Xamsa Squash Camp (March 1 9th &
20th): I am very excited to be hosting our 3rd
Xamsa squash camp. I f you wish to participate or
would l ike more information please go to
http: //sportsvirtuoso.com/en/ and click on the
banner.
Squash NewsDavid Phillips ([email protected])
Saint Patrick and the Emerald IsleJeff Casselman ([email protected])
Membership OfficeIsabelle Clement ([email protected])
make note of the court closures during this
weekend. A friendly reminder that coaching and
lessons are only permitted by our Badminton
Coordinator. She has the knowledge and
expertise to assist you in meeting your goals.
Please contact Robbyn for any lesson and/or
coaching needs. 51 4-935-2431 or
[email protected] See you on the
courts!
Summer is around the corner and it’s time to get
serious about getting into shape! Last time,
participants lost up to 9 pounds of fat, lost up to
5% body fat, and lost up to 5 cm from around
their waist. This time, we wil l have a more
detai led meal plan and nutrition guide and the
kitchen wil l offer low-carb meals to go! Round 2 of
Club Insanity Atwater is starting March 1 4th and
ending Apri l 1 5th. Get 5 weeks for the price of 4
to make up for the long Easter weekend (but we’l l
sti l l be workout out!). The program costs $1 44 for
members and $250 for non-members. Drop-ins
are $1 2 and $1 5 for non-members. Register at
reception or email [email protected] for
more information. Sessions are every Monday,
Wednesday and Friday at 7:30am in the
Badminton courts. Bring a water bottle, towel and
some hard-core determination!
Especial ly for Paddy's day, and in l ieu of
al l things green, the Emerald Isle Rose is
a take on two different cocktai ls. the Irish
Kiss and The Irish Rose. The main
component is baileys cream, and this
recipie can be served in several ways.
From a cocktai l over ice to frozen treats it
wil l surely provide an unusual and atypical I rish
taste for the occasion. The Jamison in this recipie
can be substituted with Scotch or Rye with only
sl ight change in the flavor, however remember
that Scotch and Rye contain more sugar than
Irish Whisky, so adjust to taste. The recipie
provided is good for one cocktai l , and wil l make 2
and a half 1 oz frozen servings.
1 oz Baileys Irish Cream
1 /2 oz Jamison whisky
1 oz 1 5% cream
squeeze of chocolate Sauce
(to taste)
Grenadine (For Frozen)
Method
Cocktail: In a mixing glass combine all the
ingredients and shake, pour over ice.
Frozen: In an Ice cube tray, add a drop of
grenadine on the bottom, chill, then pour
prepared mixture on top. Serve when frozen.
Alternatively, this can also be served as an
alcoholic sorbet, chi l led to almost frozen.
The Emerald Isle RoseJeff Casselman ([email protected])
The Badminton dinner night on February 25th
was a great success once again. The clinic ran
smoothly and the dinner was outstanding. A
special thank you to Black Knight as they
provided 1 4 demo racquets that the members
were able to try out at no cost. Save the date for
our next cl inic and dinner night - Thursday March
31 st. Detai ls to come! Club Atwater is hosting the
201 6 Masters Tournament March 11 -1 3th. There
wil l be many great matches, so come out and
support our members who are participating. I f
you are interested in competing, entry deadline is
March 3rd. Volunteers are sti l l needed - there is
a sign up sheet in the Badminton Lounge. Please
InsanityReturns!Dr. Patrick Owen, Ph.D.
From the Badminton CourtsRobbyn Hermitage ([email protected])
6 diced leeks
3 diced and peeled medium
potatoes
1 small can of pears (strained)
4 litres of chicken stock
0.5 teaspoon of dry ginger
2 garlic cloves
1 Teaspoon of dried thyme
1 cup of cooking cream
Method : In a large pot, sauté the potatoes, garlic
and leeks until wilted. Add the chicken stock,
pears (without the juice), ginger, garlic and thyme.
Let simmer for half an hour or until the potatoes
are soft. Add the cream. Put the mixture in the
food processor and liquify. Heat and serve.
Cream of Leek andPear SoupChef Thierry Morcel