Last month, my club beat our No. 2 enemy club in a tournament named after our retired superintendent, who is shown eating a cookie in the photo above. (You can read more about him here, in an essay I wrote for Golf Digest ten years ago.) The tournament is named after him because before he came to work at our club, in the mid-1960s, he worked at their club. Our victory gave us a sweep of this year’s majors in our area: our two big annual men’s inter-club matches and a regional senior tournament, in which last year’s winners were so confident they’d win again that they’d already had their name engraved on the cup. Now we have to get that removed.
One of the best things about our match with our No. 2 enemy club is the soup that Dan, who works there, always prepares for the competitors:
Dan’s soup has two ingredients: (1) clam chowder, and (2) hot sauce. You add the hot sauce yourself:
Hot sauce keeps clam chowder—which I like—from tasting a little bit like library paste.
My wife, Ann Hodgman—who has written several cookbooks, among many other things—has an even better golf recipe, which is in the 2011 edition of her first cookbook, Beat This! It’s for deep-fried dill pickles, and it’s from Robert Johnson, who used to be a chef at Augusta National. Ann wrote, “Since the recipe the chef gave me might be too challenging for people unused to deep-frying (‘add as much Cholula hot sauce as you will like to use’), I’ve expanded it a bit.” The complete recipe is on pages 122-23. If you give the book to the person in your house who does the cooking, maybe you’ll get to have them for Thanksgiving.