The Georgian Bay region has long been a hot bed for curling and the sport has rapidly gained popularity across Canada. People of all ages are enjoying this winter sport by signing up with their local clubs for “learn to curl” sessions and to join leagues, that welcome seasoned curlers and novices alike. Exchanges of “good curling” can be heard across the Georgian Bay curling club rinks, as teams do battle for post-game bragging rights. Join us as we venture onto the sheets to become familiar with this amazing winter sport. Curling Past Thought to be one of the World’s oldest team sports, curling records originate from the mid 16th century, with Scotland being credited with an original 1540 protocol book for a curling challenge. The earliest clubs were also founded in Scotland and the game then spread across the globe, wherever Scotsmen travelled. It was not until 1924, at the first Olympic Winter Games, that curling became recognized as an official international sport. To this date, most curling stones are made from polished granite, sourced from the Ailsa Craig, an island off the west coast of Scotland, visible from the storied Turnburry Golf course. Georgian Bay on the Curling World Stage Those who follow this sport, know that the shores of our bay seem to breed and nurture curling greats. The Howard family, Russ, Glenn, Scott, Carly and Ashley, who hail from the Midland area along with Middaughs, Wayne and Sherry, who live in Victoria Harbour and curlers such as Brent Laing from Meaford, have “skipped”, or curled for rinks, that have hoisted provincial, national and international trophies or Olympic medals. At last count there were over 22 curling clubs dotted around the Georgian Bay region from which the next generation of accomplished curlers are being developed. Although other Canadian provinces and countries have done much to level the “playing sheets”, our region remains front and center on the world stage. Curling Day in Canada To celebrate “Curling Day” on Feb 5th, our family decided to venture onto the ice at the Penetanguishene Curling Club to try our hand at this centuries old sport. Paul Stack, a member of the board of directors, for this prestigious club, kindly welcomed us and provided us with, much needed, orientation to the building and more importantly, rules and safety tips, so that we could make the most of our outing. Only a few of us, who had previous curling experience, opted to use sliders, while the novices chose to use their clean running shoes. We felt much more confident immediately after stepping on the ice and realizing that it was “pebbled”, which made it far less slippery. After we had all amply practiced delivering the stones, with varying degrees of finesse and accuracy, we split up into teams and tried our hands at a few “ends”. This 2-hour visit was filled with many laughs, with curlers sprawled on the ice, as their stones travelled down the “sheet” toward the “house”. It soon became obvious that keeping score was unnecessary and that, any competitive souls among us, decided to relax and embrace the fun and fellowship of the sport. After our visit to the club, we all gathered at Flynn’s Public House, on Penetanguishene’s Main Street, for some Irish pints and delicious pub food and to chuckle over the events of the day. Perhaps some of our group, have now become curling converts and will follow the Briar with new understanding and keener interest! Curling is loads of fun for all providing exercise and competition, for those who crave it, in a welcoming, social setting . We want to thank the Penetanguishene Curling Club and Paul for allowing us to rent their rink and enjoy our day to the fullest. We invite you to contact your, local curling club, in Georgian Bay, or closer to your home, to give curling a go. You won’t be disappointed! The inspiration for today's recipe came from a Penetanguishene cookbook printed in the 1970s. Split pea soup is a local, well loved, tradition. Enjoy! These beautiful Blue Mountain Pottery mugs were purchased at Sunday Restoration, sundayrestoration.com Classic Yellow Split-Pea Soup · 3-4 slices naturally smoked maple bacon (you may add whole bacon slices for flavour while cooking and then remove, when soup is cooked or finely diced bacon, if leaving in the soup. We left the bacon in the soup for texture and flavour.) · 1-2 tablespoons olive oil · 2 medium carrots, finely diced (about 1 ½ cups) · 2 celery ribs, finely diced (about 1 cup) · 1 medium onion, finely diced (about ½ - ¾ cup) · 1 garlic clove, minced · ½ teaspoon oregano · Freshly ground pepper, to taste · Salt, to taste (add and adjust at end of cooking so that soup is not too salty) · ½ dry mustard · 2 cups dried yellow split peas, rinsed and sorted. · 4 cups chicken or vegetable broth (940 ml) · 3 cups water (750ml); As soup cooks and thickens, you will have to add more water. · 2 bay leaves (remove before serving) · 1 teaspoon dried thyme or 2-3 sprigs of fresh thyme · 1 cup ham pieces (optional) Garnish Ideas: · Pea Shoot Microgreens · Small cubes of cooked ham · 1 slice of bacon (brush both sides with maple syrup, bake in oven at 425 degrees until crispy) or crumbled bacon bits · Sliced and fried crispy shallots · Small cubes of freshly made croutons · Fresh dill; fresh thyme; fresh flat leaf parsley · Finely diced and lightly fried carrots, zucchini, sweet peppers · Carrot chips 1. Add 3-4 slices of bacon and olive oil to a large soup pot or Dutch oven, on medium heat. (If removing bacon, keep in larger slices; if you are keeping it in the soup, small dice). Fry the bacon for about three minutes. 2. Add finely diced carrots, celery and onions. Cook until softened. 3. Sprinkle oregano and dry mustard over vegetables. Stir and then add yellow split peas, broth and water. 4. Stir for a few minutes and then add bay leaves, thyme and cooked ham cubes, if using. 5. Bring to a boil and then reduce heat. Cook for about 1 ½ hours, until peas are very soft and soup has thickened. Make sure to watch carefully, stirring frequently and add more liquid if necessary. 6. Remove slices of bacon if you added for flavour only. Remember to remove bay leaf before serving. 7. Add freshly ground pepper and salt to taste. Ladle into bowls, garnish and serve. Spring Vegetarian Green Split Pea Soup
· 3 tablespoons olive oil · 2-3 medium carrots, finely diced (about 2 cups) · 2 celery ribs, finely diced (about 1 cup) · 1 medium onion, finely diced (about ¾ cup) · 1 yellow sweet pepper, finely diced · 2 small zucchinis, finely diced (about 1 cup) · 1 garlic clove, minced · Freshly ground pepper, to taste · Salt, to taste · 2 cups dried green peas, rinsed and sorted · 4 cups vegetable broth (940 ml) · 3 cups water (750ml); As soup cooks and thickens, you will have to add more water or vegetable broth. · ½ teaspoon oregano · 2 bay leaves · 1 teaspoon dried thyme or 2-3 sprigs of fresh thyme Garnish Ideas: · Pea Shoot Microgreens · Small cubes of freshly made croutons · Fresh dill; fresh thyme; fresh flat leaf parsley · Finely diced and lightly fried carrots, zucchini, sweet peppers · Carrot chips 1. Add olive oil to a large soup pot or Dutch oven, on medium heat. 2. Add finely diced carrots, celery and onions. Cook for about 5 minutes and then add finely diced sweet pepper and zucchini. Cook until softened. 3. Add yellow split peas, broth and water. 4. Stir for a few minutes and then add bay leaves, oregano and thyme. 5. Bring to a boil and then reduce heat. Cook for about 1 ½ hours, until peas are very soft and soup has thickened. Make sure to watch carefully, stirring frequently and add more liquid if necessary. 6. Remove bay leaf. 7. If you prefer an even thicker soup, remove a cup of soup and puree it using a blender or immersion blender. Return pureed soup to pot and combine. 8. Add freshly ground pepper and salt to taste. Ladle into bowls, garnish and serve.
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