A BIG THANKS TO ALL HOST & PLAYERS THAT KEEP THIS AWESOME LEAGUE RUNNING.
WELCOME ALL NEWBIES. IF YOU NEED ANYTHING JUST ASK AND SOMEONE FROM OUR AWESOME STAFF AND THEY WILL ASSIST YOU.
PLEASE REMEMBER TO WATCH YOUR BUX!! IF YOU GET BELOW 500 PLEASE ASK IN CHAT BOX FOR MORE & YOU WILL BE GIFTED.
A FEW REMINDERS PLEASE:
ALL PLAYERS NEED TO BE IN THE TOUR ROOM AT LEAST 5 MINS BEFORE THE START OF THE TOUR.
ALSO, NO PLAYER IS TO LEAVE IN THE MIDDLE OF A TOUR UNLESS THERE IS AN EMERGENCY.
~JANUARY BIRTHDAYS~
- January 1: Doosgranny53
- January 3: Ladydp52
- January 15: Pammyann65
- January 25: Kitkatmahh
SPECIAL TOURS FOR JANUARY:
RANK 1 AND RANK 2 TOURS WILL BE HELD WITH HOTNAILS ON JANUARY 12 IN BOWLING AT 7pm AND JANUARY 26 IN GOLF AT 7pm, BE SURE TO JOIN HER! ALSO, WATCH THE CALENDAR FOR ANY OTHER NEW AND EXCITING GAME TWISTS CHILLERZZZ HAS TO OFFER!
**JUST A REMINDER TO ALL NEW & OLD CHILLERZZZ PLAYERS:**
WHEN THE HOSTS LISTS THE WINNERS OF EACH ROUND IF YOU NOTICE A MISTAKE PLEASE SAY SO IMMEDIATELY. THIS IS THE TIME TO SPEAK UP RATHER THAN AFTER THE HOST HAS EITHER ADVANCED OR THE TOUR IS OVER, BECAUSE THEN IT IS TOO LATE. ALSO, IF ALL THE PLAYERS COULD AGREE WHEN THE WINS ARE GIVEN OUT IT MAKES IT A LOT EASIER ON THE HOST SO HE OR SHE KNOWS THEY HAVE THE CORRECT WINNER, TY!
~THIS MONTH'S RECIPE~
~ CALDO VERDE~
*Makes 4 to 6 servings
2 Tbsp. olive oil
1 large yellow onion
3 garlic cloves, minced
1 1/2 pounds russet potatoes, cut into 1/2 inch cubes
8 cups vegetable stock
1 tsp dried marjoram
1/2 tsp crushed red pepper
1 tsp salt, or to taste
1 1/2 cups cooked or 1(15.5-ounce)can white beans, drained and rinsed
6 cups finely chopped kale
1/4 cup dry white wine or sherry(optional)
black pepper
**OPTIONAL**You can add a little bit of cooked meat to the whole soup pot or to individual serving bowls.
In a large pot, heat 1 Tbsp of the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Add the potatoes, stock, marjoram, crushed red peppers, and about 1 teaspoon of salt, and bring to a boil. Reduce heat to medium and simmer for 20 minutes.
Stir in beans. Taste and adjust seasonings, if needed. Keep the soup at a low simmer.
In a large skillet, heat the remaining 1 Tbsp oil. Add the kale and wine, if using. Season with black pepper to taste. Add 1/4 cup of the stock from the soup and cook, stirring until kale is wilted, about 5 minutes. Stir the kale mixture into the soup and simmer 10 to 12 minutes or until the vegetables are tender and the flavors are well blended.
Serve hot and enjoy!
We will be having a monthly recipe to share with you all. If anyone has any recipes they would like to share for the month please pogo mail it to one of us ty!
~CONGRATS & RECOGNITIONS~
~IN OUR THOUGHTS~
OUR THOUGHTS AND PRAYERS ARE WITH YOU AND YOUR FAMILIES:
FORDSUMMERVILLE
ISISLISTAT24
~HOSTS WANTED~
Anyone who would like to host over nights or anytime plz feel free to fill out an app. We would love to have you with us.
If anyone has any input for the upcoming newsletters please let Hotchie, Jump, Matt or Ruby know!
THIS NEWSLETTER COMES FROM JUMP AND HOTCHIE!
Designed by Rubysafira for Chillerzzz 2014
cn10
