Fall technically begins on 22 September, or thereabouts. But for folks in the US, at least, the Labor Day Weekend spells the end of summer — vacations are over, school’s starting back up, we enter a drought of holidays until Thanksgiving, and fiscal years start winding up. It’s only the beginning of September, but the year is perceptibly waning, and plans and schedules start saying alarming things like “2004” in them.
There’s an irony to having that coincide with Labor Day, but we’ll leave that be for a moment.
Our own Labor Day was laborious but fun. Highlight One was Margie and I and the ‘Rents going golfing over at the South Suburban Par 3. Despite my mom’s protestations of not having golfed in [deleted] years, she managed to par the first hole, and everyone seemed to have a good time.
Doing the Par 3 thang has a lot of posibilities. It’s cheaper (for just 9 holes), it’s a lot less time consuming (2 hours for play, tack on a bit for the driving range, etc.), and the pace tends to be a bit more sedate on that course (lots of beginners and kids). I’m hoping that the Hills & Testerfolk will get a lot of play at that course. Heaven knows we can all use the practice.
For myself — three pars off the bat, then a rapid spiral downward into wayward shots — though I got up to the green with no problem on 9, which beats losing three balls in the crick any time.
The second highlight had Randy and Justin coming over to dinner, which was prefaced by a Pasta Tasting Competition — Margie had found a bunch of trendy, tasty pastas somewhere, and we all ranked them on appearance, texture, and taste. Much fun. Then the leftovers were combined in a big bowl, some of Margie’s faboo spaghetti sauce was slathered on, a bit of garlic cheese bread was baked, and a good meal was et.
And, today, back to work (from home), feeling well-refreshed and ready to take on some challenges. Huzzah!
It’s nice too see that Randy and Justin are getting something other then Bachelor food while the Testerfolk are in SoDak.
So, which pasta was good and which pasta wasn’t so good?
Also, Par three’s (or “Executive Courses”) are a pretty good deal. No Ranger yelling at you to speed up, you can take your time and actually enjoy yourself, and you can play a game after work before the sun sets. We usually hit the one up by the Flats. No waiting, just show up and play. Good times!
I’m always on the look-out for tasty flavored pastas, so if you find out the source from the lovely Margie, please share.
On that note the Highlands Ranch Farmer’s Market had an interesting booth that sold flavored pastas. You might check that out. The Southwestern made great Mexi-Mac and Cheese.
Thanks.
Margie made note of which was the winner (I hope).
I’ve never done much with Executive Courses in the past, if only because I golf so rarely that I feel like I want to Go For Everything I Can. But if I can golf more often on one — and given that they exercise everything except long drives — I plan on frequenting them more often.