SEPT/OCT 2019 DM NEWSLETTER

Dallas Mustangs

SEPT/OCT 2019 DALLAS MUSTANGS NEWSLETTER

Greetings, Mustangs!

 

The Dallas Mustangs would like to welcome all of the new swimmers to the Mustang family. And to those returning swimmers, we hope that you had a nice break and are now ready to take the next step towards your ultimate goal in swimming. Whether it’s trying to qualify for a particular level of meet, working towards being a part of a college swimming program or even a scholarship, or attempting to win a state championship, all swimmers should have long-term goals so that they can stay motivated as they move through their careers. Any swimmer who has been in the sport for an extended length of time will tell you that there will always be ups and downs but if the desire and work ethic are there, every swimmer can continue to improve through their college years and beyond. And with the Olympic year right around the corner, every swimmer should dream a little bit about achieving their ultimate goal.

 

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SWIM ACROSS AMERICA UPDATE

We had over twenty Mustangs participate in this year’s Swim Across America Open Water Swim which took place September 14 at Lake Ray Hubbard. The SAA event raised over $270,000, which will be used to fund life-saving research at Baylor Scott & White Charles A. Sammons Cancer Center.

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DALLAS MUSTANGS SWIM-A-THON

Our major team fund raiser each year is the Swim-A-Thon and will take place in November and December. Please look for information about our S-A-T in the next month or two.

 

If you would like to help, please contact Griffin Marshall @[email protected]

MEET UPDATES

GET INVOLVED

The first two swim meets of the season are scheduled to take place at Loos. The first is an “A” level for our upper level swimmers and then we have our Haunted Hat meet for our BB/B/C swimmers on the October 18-20 weekend. This is one of our big meets that our club hosts each year so please plan to come out and help.

 

The Annual Dallas Mustangs Mock Meet will be held at Loos in early October and we will get you that date as soon as we have it finalized. There will be no practices at the other locations so that all swimmers and coaches can take advantage of this fun night. No actual times will be given and there is no need to sign up or the meet ahead of times – just show up and the coaches will take care of the rest. We will also have a parents’ meeting for new parents and D&J Sports will be there to offer all sorts of swimming equipment and team apparel.

Areas where we continue to need new faces are officials and meet operations.

 

If you are interested in officiating, please contact Julian Fisher @ [email protected].
 

If you are interested in learning more about the computer and timing side of swimming, please contact Jeroen Van Cauwelaert @ [email protected].

 

Without help in these two areas, it makes it tough to host meets for the swimmers so please consider volunteering your time...

SCHEDULING UPDATES

INSPIRATIONAL QUOTE

Please check the DM website on the SCHEDULE UPDATES page for important September & October updates. You will be notified of last minute changes via email.

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RECIPE CORNER:

PAPPARDELLE WITH LEEKS AND SPINACH

By Curtis Stone

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Pappardelle comes from the Italian word "pappare," which means "to gobble" — which is exactly what you'll want to do with this delicious pasta dish. The wide, flat noodles make the perfect base for creamy garlic sauce, sautéed leeks, and fresh baby spinach.

 

Yields: 4

Total Time: 0 hours 50 mins

In honor of the leaks finally being figured out at Loos, we offer the following tasty recipe. (Hey, we’re having fun here, right!?!)

Ingredients
2 tbsp. extra-virgin olive oil
3 leeks
3 clove garlic
3 sprig thyme
1 1/2 c. heavy whipping cream
4 oz. baby spinach
8 oz. pappardelle or fettuccine
2 tbsp. butter
Parmesan
Salt & Pepper

 

Directions
1. In a large sauté pan, heat oil over medium-low heat. Stir in leeks, garlic, thyme, and a pinch of salt. Cover and cook, stirring often, until leeks are translucent, 10 to 12 minutes.
2. Reduce heat to low. Remove thyme stems. Add cream, cover, and simmer, about 15 minutes, until leeks are very tender and cream has thickened slightly.
3. Fold in spinach, cover, and cook, stirring often, until spinach wilts, about 5 minutes.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring often, until al dente, about 5 minutes.
5. Transfer pasta to leek mixture and toss to coat. Fold in butter and season to taste with salt and pepper. Divide pasta among 4 shallow bowls, shave Parmesan on top, and serve immediately.

We love to hear about big achievements outside the pool as well! Please keep us updated so we can feature on the DM Website, Social Media or the next newsletter. You can email updates to
[email protected]