I keep getting asked, am I having fun?
Well, fun is too strong of a word to describe covering the U.S. Open. My best analogy is taking a long, steep hike. You know it’s cool that you are seeing something most people don’t and you also know that the self-satisfaction you get when the journey is completed will make it worthwhile. But while you are actually doing the hard work? It’s more like, “What was I thinking?”
That said, I had 2 1/2 hours of great fun Friday morning. I was busy in the media center working on stories while Martin Kaymer was on the way to what looked like a historic first two rounds in the U.S. Open. “The work can wait,” I told myself. I hurried to the course to see his second nine holes of the day, watching from up close inside the ropes. I even took time to revel in the fact that I was watching the U.S. Open, and an amazing performance, one that set the record for the lowest first two-round score in U.S. Open history. The rest of the week is a blur. But watching those nine holes will be a vivid memory that I will long cherish.
Let’s talk one of my favorite subjects: Food.
In my drive south from Raleigh to Spring Lake, where I am staying, I drove by several seafood and barbecue restaurants. It is the first time I have seen those two favorites of mine together. It’s brilliant. On the way back, I am making a stop at Howards Barbecue and Seafood. It had me with the big sign. “Catfish Pork Chops Drive Thru.” Not three burgers for three bucks or some taco special, but catfish and pork chops. Without leaving my car! These guys are on to something. Imagine driving by one of Seattle’s fine restaurants with a big sign that read “Foie Gras Duck A L’Orange Drive Thru.” Don’t laugh. It would be an easy way to quench those foie gras cravings.
Want to be a reader contributor to The Seattle Times’ Take 2 blog? Email your original, previously unpublished work or proposal to Sports Editor Don Shelton at firstname.lastname@example.org or email@example.com. Not all submissions can be published. Opinions expressed are those of authors, and The Times reserves the right to edit and publish any submissions online and/or in print.