Although it is an odd driving range on a hillside, I felt very solid. We had a 10:10 am tee time. I got off to a strong start. On the front nine, I hit six of the seven par four and five fairways. I had a par, three bogeys and three double bogeys. I finished the front nine with a very honestly scored 51.
Something happens to my swing as I get tired. I started to struggle on the 11th and 12th holes. I used a couple of mulligans and only hit four of seven fairways on the back nine. Nevertheless, I felt ok about the back nine until the 18th. I had three strong shots to end up about 30 yards in front of the green. I then skulled my chip shot over the green in a deep bunker. I made an absolute mess of the rest of the hole. It initially soured me on the whole day.
I ended up with a liberally scored 60 on the back nine for a 111 total. If I had avoided the ten on the last hole and carded a 107 or 108, I would have been very happy with the day... It was disappointing because I have been pretty successful over the last few rounds of avoiding the big blow up holes. Kevin had an 83, while Sharon had a 108.
Back at the lodge, we relaxed in the room. Getting cleaned up, we wandered down to the evening wine and cheese reception.
Eventually, we wandered down the block to the Dalida restaurant. We ate there before with Holly and Van in February 2025. We split a number of plates, including: Breaking Bread [Hummus, muhammara, smoked yogurt, pickles, marinated olives, chubby pita]; Grapeleaf Duck Dolmas [Karkhazian leaves, rhubarb amba, pickled strawberries]; Dungeness Crab Hilopides [Squid ink hilopides pasta, fennel, oven-dried tomatoes, garlic breadcrumbs, avgotara]; Kayseri Manti [Butter-roasted lamb dumplings, garlic yogurt, Urfa-tomato sauce]; and Aleppo Half-Chicken [Sweet pepper glaze, gigante beans, sundried tomatoes, olives and caperberries].
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