unheroically On Sunday, two teams finished at 14-under, so we held a playoff—a form of competition in which, I think it’s safe to say, my club leads the world. The format was a pitch shot from the bag-room floor to the farthest pin on the practice green, a distance of a little more than sixty yards. The shot had to carry the ball washer, the first tee, the first-tee fence, and a small tree, and in order to count it had to stay on the putting surface. As always, closest to the pin wins.
Several non-competitors, including me, watched from behind the first-tee fence, which we had to add to the first tee because somebody’s guest in the Men’s Member-Guest once hit a tee shot that ricocheted off the pay phone that used to be on the clubhouse porch. A couple of shots in the playoff hit the fence, but not very hard.
The first shot to stay on the green was Mike A.’s. The second was Reese’s. When Reese’s ball was in the air, I was sure it was going to finish closer to the pin than Mike’s, but it was spinning so much that it skidded to a halt and maybe even backed up a little. The reason is that Reese hit his shot directly off the crappy bag-room carpet, rather than teeing it up on a bottle cap, as almost everyone else did. Live and learn.
Here’s how Mike A.’s and Reese’s balls ended up (if your eyes are good enough to see the tiny white dots on the far side of the green). I’m not sure who hit the yellow ball in the fringe. It may be the one that hit the tree.
The best thing about Sunday, for those of us who didn’t finish in the money, was lunch, which was provided by Slade. Slade is old-school, lunch-wise, and Sunday was the first time in many years that we had burger patties shaped by human hands—in this case, Slade’s wife’s.
Also, we had twenty-nine guys, if you include Rick and Addison, who were playing a match in the Governors’ Cup, which is our handicap championship. Addison won, and I will now play him in the final as soon as he has returned from a summer trip with his family. Also, several of the guys washed down their burgers and dogs with a new Sunday lunch beverage, which we have (tentatively) called an S.M.G. The main (but not the only) ingredient is beer. I’ll have more to say about it later.