1. Atwater, this wonderful environment, sharing my
passion and being surrounded by physically
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 life, 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 lifestyle through fitness. Imagine! I could
not be happier to make that happen than at Club
2016 Quebec Open (April 8, 9, 10): Registration
is now open for the big tournament, link posted
below. For the first time in a while there will 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 will be hosting the one day
Squashathon. I have been part of this event for
many, many years and we will be celebrating our
20th anniversary on April 23rd. We will be playing
squash the entire day to raise money for “The
Canadian Cancer Society”, “West Island Palliative
Care Residence”, and “NOVA West-Island”.
Please mark the event in your agendas and I will
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 life 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 16, he was
captured by Irish pirates from his home in Great
March 2016It is hard to believe that we have already hit the
month of March. It’s great to see how active the
Atwater squash community is this time of year
and it will only be getting busier with the following
upcoming events.
2016 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 will be ready by
March 4th and posted in the Club Room. Best of
luck to everyone!
Atwater Xamsa Squash Camp (March 19th &
20th): I am very excited to be hosting our 3rd
Xamsa squash camp. If you wish to participate or
would like more information please go to
http://sportsvirtuoso.com/en/ and click on the
banner.
Squash News
David Phillips (dphillips@clubatwater.ca)
Saint Patrick and the Emerald Isle
Jeff Casselman (casselmanjeff@gmail.com)
Membership Office
Isabelle Clement (iclement@clubatwater.ca)

2. 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. 514-935-2431 or
rhermitage@clubatwater.ca 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 will have a more
detailed meal plan and nutrition guide and the
kitchen will offer low-carb meals to go! Round 2 of
Club Insanity Atwater is starting March 14th and
ending April 15th. Get 5 weeks for the price of 4
to make up for the long Easter weekend (but we’ll
still be workout out!). The program costs $144 for
members and $250 for non-members. Drop-ins
are $12 and $15 for non-members. Register at
reception or email info@drpatrickowen.com 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!
Especially for Paddy's day, and in lieu of
all things green, the Emerald Isle Rose is
a take on two different cocktails. the Irish
Kiss and The Irish Rose. The main
component is baileys cream, and this
recipie can be served in several ways.
From a cocktail over ice to frozen treats it
will surely provide an unusual and atypical Irish
taste for the occasion. The Jamison in this recipie
can be substituted with Scotch or Rye with only
slight 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 cocktail, and will make 2
and a half 1oz frozen servings.
1 oz Baileys Irish Cream
1/2 oz Jamison whisky
1oz 15% 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, chilled to almost frozen.
The Emerald Isle Rose
Jeff Casselman (casselmanjeff@gmail.com)
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 14 demo racquets that the members
were able to try out at no cost. Save the date for
our next clinic and dinner night - Thursday March
31st. Details to come! Club Atwater is hosting the
2016 Masters Tournament March 11-13th. There
will be many great matches, so come out and
support our members who are participating. If
you are interested in competing, entry deadline is
March 3rd. Volunteers are still needed - there is
a sign up sheet in the Badminton Lounge. Please
InsanityReturns!
Dr. Patrick Owen, Ph.D.
(info@drpatrickowen.com)
From the Badminton Courts
Robbyn Hermitage (rhermitage@clubatwater.ca)
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 and
Pear Soup
Chef Thierry Morcel