A Tradition Unlike Any Other

The weekend is upon us. Not just any weekend, I'm talking about Saturday and Sunday at the Masters. This is my favorite major, and its all the more special that it is the first one every year.

I was lucky enough to go to a practice round in 2007, and it was everything I had expected, and then some. The history, the course, the pro's, and surprisingly enough, the food.

All the food prices are surprisingly low. Apparently they haven't changed in years. Another little tidbit is that the wrappers for most all the food is green. Seems normal. But the reason they are green is that if they don't make it into the trash cans, they will blend into the turf while the cameras are rolling.


This is where I fell in love with pimento cheese sandwiches. My parents ate them a lot when I was growing up, and they always just looked horrible. But, I had never tried them until I went to Augusta.

When Katie and I were going through some cookbooks we got for our wedding, we found a recipe for Pimento Cheese spread, and we had to make it. Here's the recipe:
- 8 ounces each of extra sharp white cheddar and extra sharp yellow cheddar cheese (finely grated)
- 1/2 cup Mayonnaise (NOT MIRACLE WHIP)
- 1 4 oz. jar of pimentos (drained and finely chopped)
- 2 teaspoons yellow onion (finely grated)
- 1/2 teaspoon sugar
- 1/4 teaspoon ground pepper
- 3 tablespoons hot salsa
- 2 tablespoons fresh flat leaf parsley (finely chopped)
- 1/4 cup chopped pitted green olives (Optional, and we never include)

Stir all this together, and refrigerate, covered for 2 hours "to allow the flavors to develop."

Other than grating the cheese, this is an easy recipe. It makes a lot of spread, which is a good thing because its delicious. Now, armed with a P.C. sandwich or two and a glass of milk, lets watch some golf!