Kickin' Back Around The Fire Bowl

Last Friday hangin' around the ol' fire bowl smoking stogies. Tom (top photo) sports a new doo, The Coolio, whilst smoking a Romeo & Juliet.

Ji Wins U.S. Womens Open

Eun Hee Ji of Korea wins the 2009 U.S. Womens Open on the 72nd hole with a birdie. Ji finished the tournament at EVEN par. Candie Kung of Taiwan finished second at +1 over par. Once again Saucon Valley Country Club hosted another brilliant major tournament. Look forward to another visit to this gem of a golfing mecca! Hopefully as a guest of a member!

Ji on Friday.

Kung on Saturday.

My pick for fan favorite was Suzann Pettersen from Norway. I found out that she has a relative living in Bethlehem! Perhaps she'll visit the Lehigh Valley more often? On my mother's side of the family are Peterson's (unlike Pettersen; minus the extra 'T' and 'son' instead) but we're Swedish! Anyway, Suzann finished T6 place. Nice playing SP!

Saucon Valley CC Hosts 2009 U.S. Womens Open

Saucon Valley Country Club (Bethlehem, PA) plays host to the 2009 U.S. Womens Open: July 6-12, 2009. This is the sixth time, going back to 1951, the club has hosted a USGA event on the Old Course. Other courses on the premises include the Grace Course and Weyhill, plus a 6 hole practice course.10th tee on the Old Course. Clubhouse in the background.

LPGA players Cristie Kerr, left, and Morgan Pressel get ready for their Monday practice round.

LPGA player Lorena Ochoa blasts her drive off No. 1 tee, a 546yd. par 5.

RAIN!

Page 1A of Saturday's paper. The kid had the whole street to himself and having a grand ol' time. One gigantic wading pool. I wouldn't go in there without a tetanus shot first!

Take Your Dog To Work Day

Take Your Dog To Work Day (other household pets apply to)-- Times Leader employee Nick Delorenzo of the composing room walks with his dog Nika, a Chihuahua/Boston Terrier mix, through the newspaper's advertising department on Friday. It was Take Your Dog To Work Day.

Baked Chilean Sea Bass With Onions & Bacon

My brother-in-law picked up this recipe from his fish monger friend. Chilean Sea Bass smothered with onions and bacon. Hmm. Can't be bad if bacon plays a prominent role in the dish? Anyway, take one Chilean Sea Bass (yes the whole fish..this one weighed in about 7 or 8 pounds). I suppose you could just use the filets (with skin on) if a whole sea bass isn't available? Anyway, make sure to have the monger at the fish market remove the scales if it isn't already done. With a sharp knife make deep scores along the body of the fish. Depending upon how big your fish is, make 4 to 5 scores per side spaced a few inches apart. This is where the bacon plays its starring role by being stuffed into the score marks! Season the bass with pepper and kosher salt or sea salt. Using a deep baking sheet with high sides, scattered and spread out a few cups of sweet onion (Vidalia or red onion works fine) on the baking sheet, drizzle olive oil down over the onions, lay fish on top of the onions, drizzle olive oil over fish, add a few more onions with stuffing some in the cavity of the fish as well as on top. As a topper, several slices of roma tomatoes over the fish and a sprinkling of fresh chopped Italian flat leaf parsley. About a 1/4 cup. Place fish into a 400ºF oven for 25 minutes. I thought only 25 minutes for an 8lbs. fish? But the fish monger assured my brother-in-law it will turn out just fine. Well my brother-in-law's oven runs at a "cool" 400ºF, so we ended up cooking the fish for like 20 minutes longer and everything did turn out just peachy! It came out perfect! And de-boning the fish was a breeze to!

Crescenzo's Opens at the Woodlands

The Woodlands Inn and Resort on Friday night celebrated the opening of several new features. Guests viewed Crescenzo's Brick Oven Eatery & Espresso bar, Shogun Japanese Steakhouse, Hibachi & Sushi Bar, Alexander's in the Woods Spa & Salon and Club Havana Cigar Bar. Pictured below Crescenzo Bassolino, left, and Brian Gallagher make pizzas as bartenders Stephanie Shirmer, left, and Bekah Nulton make a bevy of drinks behind the bar for Crescenzo's patrons.