by James Uriyu

Created on: October 04, 2010

Steve and I work at the same architectural firm.  He plays a round or two with me each season, even though I am nowhere near his handicap.  I think he puts up with the pairing because he finds me amusing.  I still have some competitive spirit, and try to find a way to outdo him at least once a round.  It may be a putt or an approach shot, but I still feel the need to prevail just once a round.

Sharing a golf cart, Steve and I roll up to the first tee.  He smashes a drive 280 yards straight down the fairway.  My shot results in a 230 yard drive in the right ruff.  Climbing back into the cart an old saying comes to my mind, "Old age and treachery will always defeat youth and strength."

“I bought the most gorgeous veal chop yesterday,” I said innocently.  “I have a fantastic meal planned tonight, and that chop is the center piece.  It’s got to be two inches thick, and the perfect shade of pink.” 

He gives me a sideways glance.  The treachery has begun. 

Fifth hole, par 4, dogleg left.  “I only use the large size orzo for this dish.  Boil just short of al dente, drain and run cold water over to stop the cooking.  Place in plastic storage bag with virgin unfiltered olive oil and leave to marinate.  Pan fry pine nuts in butter until light brown.  This will enhance the nutty flavor.  Chop black olives and fresh parsley, and put aside.  Dice portabella mushrooms, and remove excesses liquid.” 

I see Steve glance sideways at me.

Tenth hole, par 3.  “I use a wok but a large sauté pan works.  Heat pan and pour olive oil in.  Add orzo and turn until warmed thru.  Add olives and pine nuts constantly turning until evenly mixed.  Place in large bowl and toss adding half of the fresh parsley and for my wife, a measure of oregano and feta cheese.  Finish with a squeeze of lemon and a quick pour of unfiltered olive oil sprinkling the remainder of the parsley on top.”

I hear a dry lip smack.  He misses a five-foot putt.

I save the main course for the eighteenth hole, par 4, dogleg right.  “This veal chop is so perfect I would not dare to ruin it with a sauce.  I just pan fry it in virgin olive oil searing one side of the chop.  Then I turn it over, and squeeze a whole lemon into the pan.  When the sizzling subsides, I turn down the heat, and sprinkle in diced

• 1
• 2
• Next Page >>