http://yesand.co.uk/author/john-brooker/page/38/ A nearby muny reopened on the last day of February, making this past winter the shortest one ever, but then almost immediately we got a couple of feet of snow and everything shut down again. Now, finally, my home course is open for good. I missed the official first day, last Friday, because I was traveling, but I was there on Sunday for the first 2017 meeting of the Sunday Morning Group. The best thing about being home again was that we could play in less than three and a half hours, instead of the five and a half hours our last off-season round took.
Our course was in great shape, and a number of improvements had either been implemented or were under way. Our seventh hole, at 120-140 yards, has always been a surprisingly challenging par 3—in a four-man scramble once, my team’s best tee shot was short of the front bunker, which is well short of the green—but the back of the tee box is being pushed ten or fifteen yards, onto what used to be a cart path:
More important, S.M.G.’s dining-and-beer-drinking terrace is being enlarged, and will soon cover part of the executive parking lot. When the stonework is finished, we’ll have a second sitting area, a built-in grill, and a butt-high stone wall that guys who’ve had too much to drink can fall off the back of:
Opening Day lunch was provided by Keith and his father, Jim. Because Keith is a new member, he didn’t know that we have a rule against salad:
But a few guys tried it anyway, maybe figuring that if they did they wouldn’t have to eat anything green for the rest of the week. And the salad turned out to be good! Keith and Jim also brought hors and chocolate-chip cookies. So Hacker (real name) told them they have to bring Opening Day lunch from now on.