Thursday, April 5, 2012

Tee Time!

Its the Masters week in Augusta.

 I love watching the Masters. 
 I still can't get over that year Greg Norman choked on the final round.  I loved him so much,
 loved everything about him...the total package. 
 I was brought to tears that year.   
Through the years I've enjoyed watching the careers of
Tiger Woods, Phil Mickelson, and the wonderful
Payne Stewart, RIP. 
Will we ever forget his signature look?

When I was growing up, my Daddy always went to the Master's.
From the 1960's to the 1980's.
Do you know how many times he tried to get me to go with him?
Numerous...too numerous.
But, I was a dumb teenager, too busy with friends, dating, partying.
And, its a regret I'll always live with.

Its ironic now, how much I love Golf.  Love the game.
I don't play, but I sure love watching,
and just being around a golf course.
Its a wonder that I love it so much.
As a teenager, I caddied one summer at our local Country Club.
I got hit in the head that summer, by a wooden club.
Of course, I cried, and walked off the course,
swearing I would NEVER come near another golf club
or golf course, for the rest of my life....But I lied.

This weekend, as my family marks the death and resurrection of our Lord,
we'll also be enjoying a weekend filled with family...and golf.
May you be blessed with the knowledge, love, and grace of a risen Lord.
May you enjoy fellowship of family and friends...and of course, good food.
I'll be serving two traditional Master's weekend dishes...from the cookbook,
Tea Time at the Master's.

The "Now Famous" Cheese Ring
1 lb. of grated sharp Cheddar cheese
1 cup of chopped pecans
3/4 cup of mayonaise
1 small or medium onion, grated
1 clove garlic, pressed
1/2 teaspoon Tabasco
1 cup Strawberry Preserves
Combine all ingredients except the strawberry preserves, mix well, and chill.
Form into a ring.
Fill center with strawberry preserves (I like to put this in a small compote and set in the center)
Serve with crackers.

Sometimes its hard to find peaches this early in the season, but if peaches are available, I love to make the following cobbler.  If not, then early and mid summer is Peach time in Georgia.

Peach Cobbler
2 cups fresh, ripe peaches, peeled and sliced
1/2 cup sugar
1 stick butter
1 cup sugar
1/2 cup milk
1 cup sifted plain flour
1 1/2 teaspoon baking powder
Pinch of salt
Preheat oven to 350.
Mix peaches with 1/2 cup sugar. Let stand 30 minutes or until juice forms.
Melt butter in 2 quart baking dish.
Use remaining ingredients to make the batter.
Pour batter over the butter,
then pour peaches and juice over the batter.
Bake at 350 for 30-45 minutes.
Serve with vanilla ice cream.

Of course, Easter dinner this year will be served with Arnold Palmer's tea,
much to my Daddy's delight.