World Bunco Association - Current Month Newsletter

	The Official Site

13th Edition June 2008

In This Issue:

A Letter From The Editor >>>
Latest News >>>
It’s Bunco Time >>>
*Ask Babs >>>
Bunco Recipes >>>
Featured Group >>>
Print a Copy >>> ( pdf- 8 pages - 878kb)

A letter from the Editor:

atience means not being impulsive or rushed, tolerant in times of tension, being committed even when faced with difficulty, and keeping an attitude of calmness during times of trial. Being patient keeps us gentle with others and humble within ourselves. When being patient feels uncomfortable as if all control will be lost, be joyful in hope, and let the pace of life unfold with thankfulness. Being patient makes complex moments tolerable. Tolerance creates understanding but patience creates peace.

Kelly Rose Pion

Latest News:

Can you believe this is our anniversary newsletter? It seems only yesterday The Bunco Times was just an idea while sitting around a garden table. Thank you for all of you interest in helping the WBA grow.

Attention all Bunco Players!!! The WBA has moved, so get out your address books and take note- our new address as of June 1, 2008 is: World Bunco Association 213 E. Bay Ave., Newport Beach, California, 92661- all of the other information you have stays the same.

Then, The World Bunco Association and Gaylord Opryland Hotel & Convention Center, in Nashville TN, are holding a regional Bunco tournament, July 25th & 26th. We will be giving away lots of "Money" and many fun "Prizes, including one for Best Costume." You might even win a confirmed seat at the World Bunco Championships in Las Vegas, 2009. There are no tournament fees and Gaylord is even discounting their room rates and offering VIP Packages for Friday & Saturday nights. How can you beat that? Click on the advertisement below to be taken directly to the Gaylord website for the Nashville Bunco Bash, see you there!

Leslie Crouch

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It's Bunco Time:

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*Ask Babs:

For any game questions I can be reached at: babs@worldbunco.com

Hi there Babs:

I have a client that is curious if the World Bunco Association accepts sponsors for any of their sanctioned tournaments. Please let us know if this is the case and who we would talk to.

Thank you, Craig NY, NY

Hello Craig,

Yes we do accept sponsors and we would be more than happy to talk to you about your client. Please direct your questions to Leslie Crouch the CEO/Founder of the World Bunco Association at leslie@worldbunco.com .

Thank you, Babs

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Babs:

PLEASE tell us there will be a World Bunco Championship in Las Vegas in 2009.

Happy in Nevada

Dear Happy,

Of course there will be! The World Bunco Association will be conducting the championship with different sponsorship than in years past. We are anticipating a successful, thrilling and fun event for all of you Bunco enthusiasts. The WBA will keep you posted on the schedule

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Let the Good Times Roll:

I look forward to receiving your recipes at:

mac@ebunco.com

RECIPES

Strawberry Spinach Salad: R.R. Broadway, MS

INGREDIENTS

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

DIRECTIONS

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Spicy Oil and Vinegar Bread Dip

"This recipe is fantastic with warm crusty Italian bread, or any other bread for that matter! Use extra virgin olive oil and really good aged balsamic vinegar. For best results, make a day ahead and store in the refrigerator so flavors can meld." Janice

INGREDIENTS

1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.

Bunco Bleu Cheese Steak Crust: Carly, San Antonio TX

1/4 pound blue cheese crumbles

1/2 cup Japanese Panko bread crumbs

2 tablespoons heavy cream

In a medium mixing bowl, combine cheese, bread crumbs and heavy cream. Mix well with a spatula until all ingredients are fully incorporated. Cover and refrigerate.

Remove from fridge 30 minutes prior to use. Spread 2 tablespoons of mixture on top of your favorite cooked steak (or fish). Place under broiler for about 1 1/2 minutes or until crust is golden brown. The mixture will keep for 4 days in the refrigerator.

Makes enough to coat 6 steaks

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Featured Bunco Group(s):

Our group is from Cullman Alabama. We have been playing since January 2007 and we play twice a month. In April 2008 we had 20 members from two of our teams who played in a local Relay For Life Benefit Tournament. There were 100 players total.

Teressa

Cullman, AL

Please be advised that all submissions to the WBA and/ or its publication regardless of content are the rights of the World Bunco Association. The WBA has the right to publish any submission (ie: recipes, questions, photographs) without written or verbal consent.

The Bunco Times newsletter is distributed worldwide. Please e-mail any interest in advertising space to our public relations/marketing director, and editor, Kelly Rose Pion - kelly@worldbunco.com

For licensing information contact: leslie@worldbunco.com