Reader inspires search for member with most holes-in-one.
WHAT’S THE RECORD?
How about an article about the most holes-in-one by a club member? I had my fifth on March 4 in Sarasota, Florida, in a mixed member-guest tournament. My wife, Lavon (we celebrated our 50th wedding anniversary April 7), saw it go in. The hole was 186 yards. I am 75 years old and this is my 65th year of playing golf. (By the way, my team finished second in a field of 56 teams.)
Tom Jewell
Member, East Lake Woodlands Country Club
Oldsmar, Florida
Editor’s note: Great idea. We invite members who can beat this milestone of five aces to send us the details at privateclubs@clubcorp.com.
GOOD EATIN’
I’d like to compliment Chef Paul Fisher and thank him for contributing a recipe in the May/June 2005 Private Clubs magazine [“Family Recipes”]. Although it has taken me a year to actually try the recipe, I was intrigued and saved it. His “Corn Bread Salad” (his mother-in-law’s recipe) is a great warm-weather alternative to the everyday salad. I took the liberty of using not just green peppers, however. I added a bit more color with red, yellow, and orange peppers. My next effort will be to include some chilled boiled shrimp into the recipe. Please keep the ideas coming.
Harald Stone
Member, Hunter’s Green Country Club
Tampa, Florida
Editor’s note: Other readers can find the recipe contributed by Chef Paul, now executive chef at The Hills Country Club near Austin, Texas, below.
CORN BREAD SALAD
2 boxes Jiffy corn muffin mix (see note)
2 eggs
2/3 cup milk
1-1/2 cups chopped green onions
1 green bell pepper, diced
3 Roma tomatoes, diced
8 slices bacon, cooked, cooled, and chopped
1-1/2 cups grated cheddar cheese
1-1/2 cups mayonnaise
Preheat the oven to 400 degrees. Prepare the corn bread according to the package directions, using the eggs and milk. Pour into two greased 8-by-8-inch baking pans. Bake 20 to 25 minutes, until lightly browned. Let the corn bread cool completely.
Crumble the corn bread into a large bowl. Add the green onions, bell pepper, tomatoes, bacon, and cheese, tossing to combine the ingredients. Gently fold in the mayonnaise. Cover and refrigerate at least 2 hours to blend the flavors.
Yield: About 12 servings.
Note: The recipe also may be prepared using about 6 cups of crumbled homemade corn bread.
HANG GLIDING
Reading the article in Private Clubs about bungy jumping in New Zealand [“Leap of Faith,” May/June 2006] reminded me of the hang gliding adventure in New Zealand by a number of us from Monarch Country Club. I have been fascinated by hang gliding since reading about it in the early 1960s. Forty years later, as we watched a stream of hang gliders take off from a 3,000-foot mountain in Queenstown, I knew it was the time.
Doug and Pat Brimlow, Erwin and Meryl Baumann, and Arden Williams soon were delightfully airborne. When it came my turn, the pilot said there wasn’t enough lift for our weight at the usual jump site. We would have to climb up another 400 feet to assure a safe flight. I took my nitroglycerin pill and followed the pilot. His instruction: “Run like hell down the mountain, and don’t stop running even after you can’t feel the ground!” After only a few yards, we were airborne and sailing down the mountain. We flew over the town in lazy circles at about 1,000 feet, crossed the river, and came back again to land gently in a soccer field at a local school. The flight was quite a thrill — an experience I always will remember with enthusiasm.
Russell Reinhard
Member, Monarch Country Club
Palm City, Florida
HAPPY BIRTHDAY
I surprised my wife, Joan, on her birthday with a shopping trip to Seattle. We also had dinner reservations at the Columbia Tower Club. When we stepped onto the 76th floor, Brianna Davis greeted us and made us feel that we were regular patrons. We had the best view in the dining room and were lucky to have Brian Riegel as our waitperson. The experience was excellent and the evening ended with desserts and a birthday wish.
Thomas Dudley
Member, Oakmont Country Club
Corinth, Texas