Volunteering – U.S. Senior Golf Championship – June 2022

Saucon Valley Country Club, Bethlehem, Pennsylvania

June 19 – 26, 2022

Usually, anyone following our Blog will find something food-related. This post is going to buck that tradition. Not only will we skip the subject of food, but Bob is at the keyboard contributing with commentary.

Last Fall I got an email from our cousin in Texas. An avid golfer, he had seen an invitation for volunteers to work the upcoming US Senior Open at Saucon Valley Country Club and immediately reached out to get my reaction. There was no way I would turn down this opportunity. Saucon Valley CC has three courses ranked in the top 25 of the State of Pennsylvania and is literally two miles from where Mary Ann and I reside.

So, a short while later, he and I were accepted into the volunteer workforce.

The first time SVCC hosted the Senior Open was in 1992. That time, being a novice at the game, I attended an early-round with my oldest daughter. She scored an autograph from the Golden Bear, Jack Nicklaus, after his round (So proud of her!). We also saw Arnold Palmer, Gary Player, Lee Trevino, and Chi Chi Rodriguez that day. It will always be one of my favorite memories.

In 2000, the Senior Open came back for a second time. While I did not attend the play that year, I do have a very beautiful memento of the event. A friend of mine did security for the tournament and received a printed poster as a token of appreciation for his services. A few years later, not being a devotee of the game, he asked if I would be interested in the poster. I said yes and gladly accepted the print showing Nicklaus, Palmer, Irwin, Kite, and Watson with the SVCC Clubhouse viewed from the 18 the Hole. That print hung in my work office for many years.

“Legends of the Millennium” – The 2000 U.S. Senior Open Championship – Saucon Valley Country Club – Bethlehem, Pennsylvania – June 26 – July 2, 2000

So, this year, thirty tears after the first SVCC Senior Open, I went back to see the Seniors again. This time my cousin and I spent four shifts in the Merchandise Tent assisting some of the thousands of visitors to the tournament to gather their own mementos. We worked with 10 to 20 other Volunteers and met Players, Caddies, and fans of all ages, and worked for Interns and Managers from USGA. What a great time we had meeting new friends and greeting the crowd that stopped in the tent.

Once each of our shifts was done, we could then spend time on the course watching the action. On Friday we walked the course looking for as many of the “names” as we could find. Ernie Els, Jim Furyk, Steve Stricker, Vijay Singh, Mark O’Meara, Jay Haas, Rocco Mediate, and Padraig Harrington. And on Saturday, we snagged a spot in the Gallery of the First Tee and watched most of them start their round with drives I could only dream of.

At the end of the day, it looked like Harrington comfortably had the tournament in hand at 11 under and the nearest competitor at 6 under. But Sunday didn’t disappoint. Steve Stricker, Harrington’s opponent Captain at the 2021 Ryder Cup, came from 9 back to challenge the Irishman for the lead. Stricker’s USA team defeated the Europeans in 2021. In the end, Harrington hung on to finish at 10 under with Stricker at 9 under. What an afternoon of golf!

PADRAIG HARRINGTON WINNER 2022 SR. U.S. OPEN

The winner of the event, Padraig Harrington

Lipskys’ Tuna Poke for 4

Poke (Poh-kay)… is a traditional Hawaiian dish made from raw fish (Sashimi-grade ahi tuna or octopus) sliced/ diced into bite-sized pieces and marinated in a sauce. Depending on the portions, it can be served as an appetizer or entree.

Due to proximity, Hawaiian food is influenced at times by Japanese cuisine. Over the years, we have been known to frequent a local Japanese sushi steak house, and we have enjoyed a great poke or two over the years. Tashi, our sushi chef friend, will vouch for it!

So, being devotees of a great poke, we’ve researched recipes and experimented with a few on our own. The result is that we’ve created our own homemade tuna poke and decided we are ready to share.

As with any recipe, the key is to read through the recipe first, organize all of the ingredients and you’re ready to go! You will be amazed how quickly this meal comes together from start to finish. It takes about 20-25 minutes. 

Ingredients

Sriracha Sauce
6 Tablespoons mayonnaise 
3 Tablespoons Sriracha 
3 Tablespoons soy sauce 

Poke Marinade
1/2 cup Japanese soy sauce
2 Tbsp + 2 tsp mirin sweet rice wine
1 Tablespoon + 1 tsp toasted sesame oil
2 Teaspoons granulated sugar

Poke
1 Pound Sashimi-grade* tuna cut into approximately 1/2″ cubes – we prepare it frozen
2 Avocados (Haas), peeled, pitted, & cut into 1/2″ pieces

Rice
2-3 cups long-grain, white rice, (we use Jasmine), cooked – we serve it warm, or… if you prefer, the traditional Sushi Rice (see pics below**)

Toppings
1 Tablespoon sesame seeds, toasted
6 Scallions, thinly sliced diagonally 
1/2 Cucumber, seedless, diced small 

Instructions

1. In a small bowl, whisk together mayonnaise, Sriracha & soy sauce; set aside until ready to drizzle on top to serve. Tip: A squirt bottle is a plus for drizzling it!
2. Combine soy sauce, mirin, sesame oil, and sugar in a medium mixing bowl and stir until sugar dissolves. I use a metal/ stainless steel bowl to keep the marinade as chilled as possible.
3. Add prepared tuna and avocado to the marinade, toss well & let marinate for approximately five to seven minutes. A longer time is not necessary.
4. Divide the warm cooked rice between wide bowls & add some drained tuna and avocado mixture to each bowl. Discard the remaining marinade. 
5. Drizzle with some Sriracha sauce
6. Top with scallions, cucumbers & sesame seeds.

*Note: Tuna must be sashimi-grade tuna to be eaten raw.  Ask your fishmonger about the grade of your tuna.  We always buy it frozen & cut it while it’s frozen for this recipe. 

**Traditional Sushi Rice – This is the brand that we use for our poke and sushi rolls. For each cup of rice (prior to cooking), we add 2 1/2 Tablespoons of rice vinegar, 1/2 Tablespoon of Sugar, and 1/2 Tablespoon of Salt at the end to season it. We also only use a wooden spoon so we don’t damage the cooked rice. This prevents the rice from having any adverse “reaction” to the vinegar.

CSA – Supporting Our Farmers – Another great year of organic treasures!

What is CSA?

CSA stands for Community Supported Agriculture.

There are several ways of supporting farmers in your area. Among these are large farmer’s markets with a variety of vendors, local grocery-style markets with produce from local farms, and small family farm stands found along the road. The CSA farming model, that we discovered over 5 years ago, is one where you purchase a seasonal share (membership) directly from the farmer before the growing season. The share is for a set number of weeks of their harvest of farm-fresh vegetables and/or fruits.

There are different versions of CSAs so you have to do some research and find one that is best for you and your family’s wants and needs. Our present CSA is a Certified Organic Farm and offers 27 weeks of their produce.

The first CSA we got involved with dropped off our weekly “share” of produce at a designated location and time near our home. While the current one we use offers this too, we actually enjoy going to their 18-acre farm, near the base of Blue Mountain, to select our weekly produce in their barn and then participate in their “U-Pick” plots which offer various vegetables, herbs & flowers for us to pick. We enjoy it and always have fun!

Over the years, we have appreciated many benefits of our membership. First and foremost we know the farmer and where our food is coming from. We know it’s organic and free of chemicals on the veggies and in the soil in which it’s grown. An organic farm was important to us as we believe it’s beneficial to our health.

We also think the freshly picked produce is more nutritious and tastes better to us. In addition to this, we’ve enjoyed adding more vegetables and fruits to our diet, learning about vegetables not in our usual routine (like garlic scapes, purple dragon tongue beans & edamame!).

All in all, we understand we are supporting local farmers and small farms in our area and we particularly enjoy providing first-hand farming experiences for our grandchildren. It has been truly enjoyable to watch the boys select tomatoes, peppers, snap peas. and sunflowers directly from the plant. (BTW – a quart container for collecting also makes a great hat on a sunny day.)

How do I find a CSA near me?

You can find a CSA near you by searching the U.S. Department of Agriculture – Agriculture Marketing Service site and entering your zip code in the CSA area. It’s a great way to add to your healthy living lifestyle and some nature-loving, “farm” beauty, fresh air and sun to your day!

Some wonderful examples of produce we have received through our local CSA:

We are looking forward to another year at The Good Farm with Aimee and John Good & Heidi, of course! We appreciate all that you do…your dedication and hard work!

Another local farm we support and enjoy along the way home from our CSA is Crystal Spring Farm. A delicious place to stop and get chocolate milk to go & fresh-made ice cream in the summer! Life is Good!

To Do Today: Eliminate the word “can’t” from your vocabulary

Hi everyone,

Are you ready for some weekend relaxation or what? We are!!

Here’s a little task we’d like you to try today….

Don’t think or speak the word “can’t”.

We’re going to explain why we want you to try this and how amazing this little contraction is…

Are you thinking of “better things” in life?

Are you holding yourself back in life?

How often do you use the phrase “I can’t”?

Can’t is a nasty, yet powerful little word. It gets in your system and tells your brain some ridiculous things!!

Can’t is in the conscious part of your brain.

The conscious part of your brain makes lists, remembers to pick up milk and lock your door when you leave the house.

The conscious brain most certainly has its job to do.

But check this out…

an interesting thing is how your conscious and subconscious work together….

Your subconscious focuses on different things than your conscious.

It focuses on keeping you safe, reacting quickly, your dreams, solving big life problems, happy
thoughts, stored memories, fears, etc. etc.

Your subconscious also listens really well to your conscious.

Kind of like its servant.

If your subconscious hears “I can’t”…

it goes about the rest of your head and body notifying your nerves, muscles so on and so forth

“hey guys! Conscious says we “can’t” so warn everyone!”

So then….

Nerves go on alert, muscles get tight, stress seeps in, avoidance starts…

But wait one doggone second!! Just because you THOUGHT “hmmm, I can’t do this,” does it really mean you can’t do it?
Um, NO!

You’re at a decision point.
The point of taking action.
The point of “I want something better and this looks interesting but… Can I, or can’t I do it?”

And here’s your answer…
YOU CAN.

Change that thought, feeling, nervousness or fear and take control over your own mind.  

YOU CAN DO THIS!

Make “can’t” your enemy today!

Have an amazing day!

Do one thing for yourself today…

Don’t think or speak the word can’t.

See how long you can go!

The LifeDesigning1 Team

P.S. I have always taught and continue to teach Jackson that

“can’t” is not part of our vocabulary! Actually, I taught that to many children

over the years! ~ Nik

We believe in you!

Mary Ann’s Creamy, Low Carb, Keto Friendly Shrimp

Hi all! We made a delicious dish the other night for dinner and wanted to share it with you! We were looking for something light and healthy and this was perfect.

Adapted from Gimme Delicious
Servings: 4

Ingredients

• Olive oil
• Butter
• Shrimp, deveined, and tails removed
• Salt & Pepper to taste
• 1 clove garlic, minced
• Grape tomatoes, halved
• 3-4 cups baby spinach
• 3/4 – 1 cup light cream
• 1/4 cup freshly grated Romano &/
• Parmesan cheese

Instructions

• Start by heating large skillet – when heated to medium high/ hot, add equal amounts olive oil & butter to coat the bottom.
• Once heated & shimmering, add the shrimp & some salt & pepper.
• Toss the shrimp & sauté them in the oil & butter for approximately 3-4 minutes.
• With a slotted spoon, remove the sautéed shrimp & set aside.
• Add the tomatoes & sauté for about 2 minutes.
• Then, add the garlic & the spinach. Toss and sauté for approximately 2-3 minutes.
  You want your spinach to be a lovely, bright green… & not overcooked.
• Add the light cream & cheese(s).
• Mix together till they make a nice & creamy sauce.
• Reduce to a low heat, add the shrimp you set aside & toss everything together until the shrimp are well coated with the sauce.

Taste the sauce & adjust the seasonings to your personal preference.

Serve immediately & Enjoy!
We even serve it right in the pan we make it in! 😉

Take a look… We loved it! You could even make this and toss with pasta. Let us know if you do!