Katelyn Sander

Getting out of trouble

"Soup of the Day"...just got Serious!

Pitching wedge, gap wedge, sand wedge, and lob wedge. These are the golf clubs with the highest loft. Designed for chips, pitches, and playing out of sand bunkers. Designed – in other words – to get you out of trouble after you’ve made a less than optimal shot.

There are moments when the person you love is upset. It might not have anything to do with you. Still, it helps to approach the situation with care. Acknowledge and accept where they are, how they are feeling at that moment. You can’t make them change anymore than you can kick your golf ball to a more favourable spot. Ask if there’s an approach you can take to make things better. As the loft from the wedge would kick your ball up high, allow your mind, and creativity to soar… is there something unexpected you can do to cheer them up, make them smile or laugh, and show them how much you care. 

If you are at fault, take a deep breath. Be honest. Take responsibility. Apologize and mean it.

Inspiration of the Day

“Golf is about how well you accept, respond to, and score with your misses much more so than it is a game of your perfect shots.” – Dr. Bob Rotella, Sports Psychologist

Classes of the Day

Today is going to be a great day because we’ve got THREE classes for you to join!

Mobility & Stability with Adriana

Join Adriana for your morning pick-me-up! This class will focus on moving through a full range of motion and develop your full body control, flexibility, and usable range.

Recommended equipment: yoga block or pillow

Join Adriana at 7:30am (45 minutes) from your own living room.

Click here to join the class.

Meeting ID: 812 2541 6617
Password: 013104

Cycling with James

Get an amazing cardiovascular workout on an indoor bike. The class will simulate an outdoor ride, including a mix of intervals and hills.

Recommended equipment: bike trainer

Join James at 11:00am (45 minutes) from your own living room.

Click here to join the class.

Meeting ID: 862 7308 7908
Password: 263088

Rip it Up with Gavin

This class will challenge you to your max! Come out and perform the prescribed workout for the day. This class utilizes all your skills, from coordination to endurance and strength. No equipment necessary, you’ll just need your body weight!

Join Gavin at 12:00pm (35 minutes) from your own living room.

Click here to join the class.

Meeting ID: 842 2984 9491
Password: 510345

To learn more about our virtual classes, please reach out to Lauren directly.

Trainer Moves of the Day

If you’re missing a great workout with loads of awesome cuing, guidance, and motivation support, today’s Trainer Moves are just the thing you need. Lori Kirwan, Personal Trainer and Group Fitness Instructor at the Adelaide Club, takes her client through a tough full body workout using minimal equipment and lots of effort. If you have a couple of milk jugs you can fill, that would be great!


For questions about Lori’s workout, you can connect directly with her here.

Martha's Sip of the Day

From Martha Wright, Executive Chef, Stratus Restaurant

During this time of staying at home, it’s easy to fall into “vacation” mode: sleeping in, not eating healthy (or at regular intervals), and maybe even enjoying a few more cocktails than usual. It can quickly become part of the new normal. Let’s face it, beer and wine are way more fun than water. While looking for non-alcoholic options in the stores, there is an overabundance of products that contain an unhealthy amount of sugar. Coke being the obvious example with roughly 3.25 tablespoons of sugar in a single can. I like to make shrubs (drinking vinegars) to add to bubbly water. Shrubs have origins dating back to 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season. They are a great way to inject life into plain bubbly water, and you can control the amount and type of sugar.

They are so simple to make, it’s basically fruit, even vegetables, macerated with sugar (I like things more tart, so I use very little), and vinegar. You can do either a cold or hot method to make the infusion. Hot being faster, but I use the cold method as I feel it keeps the fruit or vegetable “alive”. Most often I use raw apple cider vinegar for added health benefits. Don’t be afraid to get super creative with combinations, adding different herbs and spices, even switching up the type of vinegar. I have a strawberry, balsamic, black pepper shrub in my fridge from 2015. It is amazing to try it over the years to see how it has changed in depth and complexity, like an aged wine. I always have at least 2-3 flavours either working or ready to go in my fridge.

Here is a rough recipe for a rhubarb and mint shrub that I just bottled. There is so much information and recipes, on the internet, but I find they often call for way too much sugar, so I always go by feeling and intuition.

Rhubarb Shrub:

  • 3 cups thinly sliced rhubarb
  • 1/3 cup organic cane sugar
  • Fresh mint leaves
  • Raw Apple cider vinegar

Combine the fruit, sugar, and mint in a 1L mason jar (wide mouth ones work best), and muddle it well. The sugar will draw out the juice from the rhubarb. Let it sit on the counter for a day, continuing to muddle to really extract as much juice from the rhubarb. It should shrink to about the halfway mark in the jar. Now just top it up with your vinegar (roughly 500ml), and let it sit out for a few more days (don’t worry, it won’t spoil). Shake it up every once in a while. Next step is to strain it through a fine strainer. You can press on the solids to get every last drop, you will get a higher yield, but your finished shrub may be a bit cloudy.

Next step is to add it to some bubbly water, roughly 1 oz shrub to 8 oz water. Be careful, it can really foam up if you combine them too quickly, like pouring a beer incorrectly. And get creative with flavour combinations as the seasons change. With the onset of summer, the possibilities are endless.


Do you have a "Something of the Day" you'd like us to share?! Email Meg.

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