TTT NEWS 2021- November

Letter from the President

Hi Team,

Get ready for recovery season, aka "off season". It's a good time to get some fun runs in and work on strength to get stronger for next year.

We have an open house this month at Damien's office (details below). Damien is a strong sponsor and supporter of the team, this is an opportunity to come by and see what all he has to offer. It is good!

Stay healthy and happy!

Melissa Roberts

A.O.M

Athlete of the Month

Erica Casper

Meet Erica!

If you know Erica, you know she is funny, energetic and spunky! Erica's first triathlon was the Statesville Family Y Tri four years ago. Erica says that her favorite mantra is, "girl, that lady with the stroller is lapping you! Let's go!" Funny, yet motivating for sure! Her future goals are to tackle a 70.3.

In case you missed it, she is our new team Membership Director and is going to do a great job for us this next year!

If you see Erica, be sure to congratulate her on being our AOM!

http://triadtriteam.com/aom.php'

Team News/Events

November

17th ,6pm-Open House at Greensboro Sports Performance
Come out and see what all Damien has to offer our team!

December

4th-Team Holiday Party at Belews Lake Marina (members only with significant other)

RECIPE OF THE MONTH

From Chef Keith Gardiner

Shrimp & Chive Beignets with a Honey & Smoked Chili Dipping Sauce

Ingredients:

1 pound large shrimp, peeled, deveined, and cut into 1/2-inch pieces

2 tablespoons vegetable oil

1/2 cup chopped onions

¼ cup chopped chives

1 tablespoon chopped garlic

3 eggs, beaten

1 1/2 cup milk

2 teaspoons baking powder

Salt & Pepper

Cayenne

3 1/4 cups flour

¼ cup sour cream or crème fresh

2 oz honey

1 tsp Dijon mustard

1 tsp chopped chipotle peppers

peanut oil or shortening for deep-frying

Method:

Sautee onions till translucent, add shrimp and sauté until pink, 2 to 3 minutes, stir in the garlic, season with salt and pepper. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the chives. Add the shrimp mixture to the batter and fold to mix.
Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Essence. To serve, spoon a pool of the mayonnaise in the center of each plate. Arrange the fritters around the sauce. Pile the herb salad in the center of the sauce. Serve warm.