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Healthy greens, twisted course still recovering
By ERIC VICCARO
Several years ago, the former Top O’ The Lake Country Club was in rough shape.
The facility went through a couple of ownership changes, and it was ravaged by a tornado on May 15, 2013.
However, and for the good of the community, golf has survived – and now thrives under the new name of Twisted Oaks Golf Club.
The club opened its redesigned nine-hole layout in late May, and the golfing experience is more pleasurable.
“It’s been a lot of work, and everyone has been involved,” said superintendent Chad Thummel, who was hired last year and graduated from the prestigious golf course management program at Kansas State University.
Thummel said the greens had issues with fertility.
“The rains we’ve had the past two years have helped,” he said. “The greens are coming in and they are showing more maturity.”
To help combat keeping greens healthy in the future, the course now uses Bermuda grass – which Thummel said needs both sun and heat.
Read the full feature in the mid-week News.
Pictured, a player in the scramble makes a shot at Twisted Oaks Golf Course. (Photo by Eric Viccaro)
The Garden Guy surfed the web and stumbled across a photo you most likely have never seen. It featured three Proven Winners National Plants of the Year in a wonderful combination.
The flowers were the Safari Dusk Jamesbrittenia or South African phlox which is the ‘Annual of the Year.’ The combo also featured Supertunia Hoopla Vivid Orchid the ‘Petunia of the Year’ and Heart to Heart Chinook the ‘Caladium of the Year.’
Read the full story from The Garden Guy in your Thursday Bowie News.
Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.
Read the full feature in On The Table in your Thursday Bowie News.
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