what's
    INSIDE


POA News
   The President's Corner   Page 2
   Committees & Boards   Page 3
Food & Wine
   Fresh Market Grand Opening   Page 4
   Food Counter   Page 5
Summer Reading-Book Clubs-NEW!
   How to start a book club   Page 6
Where are they Now? -NEW!
   Tradition Residents Coming and Going    Page 7
Travel & Leisure-NEW!
   The Bucket List   Page 8
   More Leisure, Less Travel   Page 9
Health Care Forum
   Over Served - Drinking & Dieting   Page 10
Tradition Golf
   A Grain of Truth - NEW!   Page 11
   Golf Leagues   Page 12


Background Music: "The Crossing" - Unspoken 2008 - Jim Brickman
The Tradition Community Newsletter is published by and for
the Homeowners of the Tradition
WEBSITE: www.T29585.com/newsletter.htm
The 2011 Summer Newsletter
will be delivered to your mailbox mid August

Deadline for the Holiday Edition will be October 21st for a mid November Publication.
Editor: Celise McLaughlin
cmclaughlin@sc.rr.com
Advertisers: contact Bill Renault
billrenault@sc.rr.com


Frank D'Amato 235-8885
Tom Ellison235-8071
Merry Cotton235-6862
Dave Rubin314-3712
John Bartha235-9998
Phil McLeod
Kuester Management
839-9704

Board Minutes are published each month
and posted on the website
Community/BoardofDirectors.htm

 

NEWSLETTER HIGHLIGHTS
By Celise McLaughlin

A Note from the Editor
After five years of developing the Tradition Newsletter, it's time for a face lift. Not mine, although a nip and tuck here and there would do wonders. The Newsletter! I'm very excited with the new and improved format, colors and graphics and I welcome some guest editors from around the Tradition who want to share information with the neighbors.

A few months ago I heard a remark that residents were complaining that golf is all there is in the newsletter. Please don't believe that I'm partial only to golf - in fact most of the time I hate the game. But golfers are the ones who answer the call for articles, so they get prime real estate. Without these constant contributors the newsletter would be only advertisements. I realize everyone is busy, and I truly appreciate those people who come forward for every edition.

Over the last few months with the help of the Board of Directors we scoured the neighborhood pleading and begging for some refreshing news articles to "beef up" content.

In this edition we've added a few new interest items including Book Club and The Bucket List. Thanks to Theresa Mishik and Dale Guzlas for their guest columns. Also, thanks go to our POA President, Frank D'Amato, who recruited Litchfield Books and, an old friend, Steve Dresser, for articles.

I'm hoping this will motivate more and more of our neighbors to step up and contribute to the community newsletter. The Holiday Edition is scheduled for publication in November, articles will be due to me by the end of October. That gives you plenty of time to come up with something to share with your neighbors. Just send your email to me at cmclaughlin@sc.rr.com  and as always photos are welcome!

 
NEWSLETTER
    ARCHIVES

Newsletter Archives Link

Over the last several months newsletters have been scanned and placed on the Tradition Community website for your reading pleasure. PDF format of Newsletters dating from 2006 back to 1998 are either completed or in- progress of being scanned and up-loaded.

Online editions of the newsletter archives for the last 5 years are available as well.

It's fun to read articles about the Tradition 10 to 13 years ago but it's sad to read about people who are no longer with us.

For access to history, please visit the Archives Web Page at Newsletter Archives  If you have other newsletters in your possession, please share them with me so I can add them to the archives.




Page 2

By Frank D'Amato
"If you want something done, ask a busy person to do it." - Lucille Ball
Lucy would be celebrating her 100th birthday this year on August 6th


..everyone is enjoying the summer. The Litchfield By The Sea enhancement project is complete with the exception of the final punch list. If you have not been to the beach it is certainly worth checking out.

Our pool seems to be getting a great deal of use.



We have done some additional deck painting. The pool will be emptied, repaired and painted in the fall. I want to thank resident Al Carline for volunteering to clean the pool chairs. Please thank him.

The financial state of the Tradition POA is sound. As of June 30th, 2010 we had $76,658.72 in the operating account and $496,820 in the Reserve Fund.

The Litchfield Beautification Committee continues to do a great job landscaping highway 17. Your personal contributions are always welcome.

 
On the watch list..


Roof cleaning:   Some of the homes in the community are growing mold or fungus on their roof shingles. It is very obvious if you stand in the street and look at your roof. I strongly suggest you consider cleaning your shingles before you need to replace the roof at a much higher cost.

Tree removal and trimming:  I hope by now that all property owners understand that a tree removal requires an ARB permit. What I do not believe is clear is how to go about tree trimming.

If you are trimming a few low hanging branches you may go ahead without ARB approval and a permit. However, if you need a contractor to do extensive trimming and clearing you need to speak to the ARB. They will tell you if you need a permit.

Once again I will make it clear that if you are making changes to the outside of your house or yard, you must get ARB approval. This does not include resodding or replacing current bushes or trimming plants and bushes.

Garage Doors:  We have changed the rules on painting garage doors. You must contact the ARB before changing the color of your garage door.

Sidewalks:  If your driveway is on the same side of the street as a sidewalk you must keep the sidewalk clear. If you have company ask them to park in the street. The sidewalks are for walkers and those in motorized chairs.

Willbrook Bike Path:  If you are riding a bike or golf cart on the Willbrook Bike Path, please alert walkers that you are coming up behind them for safety reasons.

Seal Coating:   In 2006 we started seal coating the streets. We divided the community into 4 phases and completed the seal coating in 2009. We have approximately 5 miles of streets. This work added strength and longevity to our streets and has allowed us to extend the time before we need to repave at a much higher cost.

As our streets again begin to develop cracks in the pavement we believe it is time to once again start the seal coating process. We are considering using a smaller contractor who can devote more time to the process and possibly extend the work over an additional year. More information will be available after we develop our 2012 budget and meet with contractors.

Rust Issues: This time of year everyone with well water is fighting rust problems. I want to thank you for the constant work to keep the rust at a minimum. The association has the same issue as you We have 10 association wells throughout the community. Only the pool complex is on city water. We have decided to drill additional wells to help alleviate the lack of water in our common areas.

There is an area on Tradition Club Drive where there are homes on a hill. There is an association common area across the street where the sidewalk and curbing is orange with rust. We have tried multiple scenarios with that well and we continue to spray rusty water. Therefore, we have decided to add a city water meter and hook into city water for that area. This should eliminate the rust problem.

Our second most severe rust area is by the golf driving range where golfers cross from number one hole to number two. The strange thing here is that on the driving range side it is all rust. On the opposite side it is clean water. They use two separate wells. We plan to run a new pipe under the street and water both sides from the clean water pump and shut the rusty water well down. These fixes should be in place sometime in August.
 
Looking for Volunteers..

Neighborhood Watch:
  I have asked the board to investigate the Neighborhood Watch Program sponsored by the Georgetown Sheriff’s Office to see if it would be to our benefit. It appears that a volunteer in each area of the community would be needed as captains to make it work. If you think you might be interested in being a neighborhood captain please contact John Bartha or myself. Without volunteers, this program will not function.

Reminder:  The association has purchased a defibrillator for the pool house. It is located in the ladies restroom. Those playing tennis or using the pool can access it with their pool key while entering through the outside door to the ladies restroom. Anyone using the pool house for a function may enter through the inside restroom door. The men’s golf league has also purchased 2 defibrillators for their use.

Please continue to use the web site for information involving board meetings and minutes, as well as social activities. Board meetings are held every month and are open to the property owners. You are welcome to attend.

The board schedule and the monthly board minutes are available on the web site:
Tradition29585.com


Please feel free to discuss and/or ask questions to any board member at any time or if you see a problem in the community. For association emergencies you may call Alex Herndon, our buildings and grounds manager, at 843-241-3287. Please identify yourself.

Stay cool and I will talk to you soon.

Thanks
Frank D’Amato





Page 3

If you rest, you rust - Helen Hayes


By Bill McElroy, Vice President, LBTS

Enhancement is complete as planned under budget and almost on time (less than 30 day delay). The Board of Directors hopes you have had a chance to go to the Seaside Campus and enjoy the many improvements that were made possible with the Assessment approved last year.

Work began in November and a certificate of occupancy was received on Friday, May 27th in time for your use on the Memorial Day weekend.

As with any project there has been a "Punch List" of items that need to be fixed, completed or re-worked due to many factors. It has not inhibited the owner's use of the deck and other facilities.

Your board is working to be sure that signage, lighting, landscaping, traffic patterns, trash collection, security, and many other items are re-worked to make our property as user friendly as possible and still maintain our private community feel. Things are changing weekly as we learn how to best operate our improved facility.

Entrance to our property has been tightened and that will take patience and understanding on the part of our owners and guests. The north beach ramp was widened after the opening date to make "handicap access" more available. Trees and landscape that were not replaced are undergoing severe maintenance improvements to bring them to the level of the new landscape. Drainage has been greatly improved and was tested with our first heavy rain in months during early July.

There is a committee working on new rules and fees for the Beach Club rentals and will be reporting to the board with a recommendation on July 29th at the board meeting. Another committee will also be reporting on the fireworks problem and we will discuss the smoking "straw poll". These items may be up for vote at the meeting and the new information will be passed on to the owners after the meeting.

Your board is working hard to provide you with an enjoyable experience at the beach and the entire Seaside Campus. We appreciate your patience during the construction and hope you have an enjoyable summer and fall. Enjoy the beach.


IRRIGATION SYSTEM RUST
By Tom Ellison, Vice President, Board of Directors
As we all learned when we moved to the South, growing a decent lawn requires an irrigation system. Unfortunately, we also learned that most of the time using shallow well water leaves ugly rust deposits on anything it reaches. Some people have chosen to use the community water system which avoids this problem at a price. However, you may have noticed that the rates are increasing with time to discourage the use of treated water for lawn sprinkling. As population growth increases the demand for water, I predict that during periods of drought community water restrictions will be imposed.

This brings me back to the subject of rust control. To illustrate how challenging this problem is, some irrigation systems contain little, if any; rust while others just across the street or next door leave bright red deposits. A few systems don’t have chemical addition systems yet produce no rust deposits. With those that do use such a system, increasing the concentration of chemical doesn’t necessarily help.

According to the sprinkler company that we are working with, the aquifers that the shallow wells are drawing from contain iron oxide levels that vary with location, depth and time. All of our wells are different in depth and location and drought conditions may be affecting the iron content. We are told that the common belief that drilling deeper will yield “cleaner” water is not true. In fact, the reverse is generally the case: “shallow is better”. Drilling a very deep well will likely produce salt that isn’t good for grass.

There is no easy solution; you just have to keep after it. The Board is trying its best to handle the “common areas” by continual cleaning, increasing chemical addition concentrations, sprinkler adjustments to keep the spray on the grass, etc. Obviously, all of this costs money and to date hasn’t been truly effective. We recently installed two new wells on Deacon and the lower end of Tradition Club Drive to increase the water supply. The grass is looking much better in these areas. We need to wait and see if it also helps with the rust problem. Another possibility being evaluated is to connect the “clean well” on the south side of Tradition (at the hole 1 – hole 2 crossover) with the “rusty” north side sprinkler system.

We will keep on trying. Please do your part to keep Tradition looking great. Rid-O-Rust chemicals for your chemical addition tank can be purchased by e-mailing Alex Herndon AHerndoniii@gmail.com, $39/gal for the 500 concentrate. The least expensive, but still effective, chemical for rust deposit removal is oxcylic acid powder which can be purchased from ACE Hardware in Pawleys Island .

LITCHFIELD CORRIDOR BEAUTIFICATION COMMITTEE
By Kathy MacSorley

You may have noticed some of our crepe myrtle trees turning brown from lack of adequate water in the beds on the south and north ends of our corridor. These beds were installed by a contractor identified and selected by SCDOT not LCBC. These plantings are still under warranty and the contractor is responsible for their well being. SCDOT is now working with the contractor to either save or replace these trees impacted by our recent lack of rainfall.

The LCBC has been busy this spring, finishing up the plantings in the medians, planning a new campaign and adjusting to some changes in our team. Bill McElroy has retired as LCBC President, but will continue to play a vital role as a board member. For the last 5 years, Bill has led the Beautification Committees efforts to properly organize as a nonprofit and function in a professional way to benefit our community. Learning about fund raising, grant applications, and dealing with governmental agencies was the start. Accounting procedures, becoming educated about planting regulations and building a team were all on the agenda. His work has been invaluable and we thank him for his time and perseverance to bring the LCBC to the high standards we have today.

Our new president, Tom Leis, has switched places from Information Officer to President as of April. Tom is retired from IBM, and resides in River Club with his wife, Carole. Along with Vince Franco, they created our web site, www.litchfieldbeautification.com

On June 6th, the LCBC had a gathering on the lawn of St. Paul’s Methodist Church to celebrate the completion of the median plantings and announce our new fund raising campaign, called “Community Pride.” The campaign will target 3 groups in an effort to increase our membership and donations. The first campaign will be a direct mailing to almost 5,000 residents who live within the Corridor. Additionally, we will focus on area businesses, and the Homeowners Associations who are not currently members.

We need to continue to maintain the unique identity of the Litchfield Corridor with a sense of ownership and pride in our beautiful community. If you are not a member yet, please join us and encourage your neighbors to become involved in the effort that we hope will spread to many areas along the Grand Strand. Visit our web site for more information.

In closing, we would like to thank WMBF news and anchor, Chandi Lowry, for giving Tom Leis and Kathy MacSorley an opportunity to speak about the Beautification Committee in an interview that aired on June 2. Pictures are on the website in our latest newsletter.
LCBC Newsletter
 
President POA Frank D'Amato 235-8885
Clubhousee Tom Ellison 235-8071
Covenants  Jeanette Renault 235-3566
ARB Vince Civitarese 237-3568
Grounds  Alex Heardon 843-241-3287
    [Emergencies Only]]


By Jeanette Renault

The Covenants Booklet if now on the Tradition website: Tradition29585.com.

If you have a question or concern that is not covered in the booklet, please call any Covenants member.

An updated Vendors List will be printed with the paper Newsletter. We list vendors who are recommended by residents who have used their services. Any problems, please let us know, so list can be revised.

With the rust season upon us again we ask all who have continuous rust accumulation to be proactive and clean regularly.

Building & Grounds Alex Heardon is working on solutions to eliminate rust on the common areas. It takes time to solve these difficult problems; we ask your understanding and patience.

Your Covenants Committee: Ron Brugge, Bill Crimmins, Ken Dewell, Phil Fleiss, Allan MacDonald, Don McDowell, Bill Renault, Jeanette Renault



By Vince Civitarese

We are having one of the hottest and driest summers in some time around here. It is hard to keep the grass green and the flowers watered but we must try or lose them all. I hope everyone is able to care for their plants and keep Tradition looking good.

I find it necessary again to remind everyone that it is best to ask about permit requirements for work done to the outside of your homes. We have had several people doing work without permits and when asked about it, they can only say we did not know we needed one. Let’s play it safe, ask first. If no permit is needed we will tell you that. It is safe to say that most work will require a permit. Just call any of the ARB members for advice. I am sure they will be happy to help you.

Since we are getting into hurricane season, please stay ready to close up and put things away that may blow around. So far so good. I hope it stays that way. Have a great summer

Vincent Civitarese
ARB, Chairman

Page 4

The Fresh Market
opened in Pawleys Island on June 29th with a bash. Day 1 the parking lot was jammed, people were elbow to elbow inside the store, and a line was formed outside of people trying to get it. Grand Strand residents and tourists showed up from all over to share in the long awaited grand opening festivities.





Here we are now, a month later, the craziness has settled down; fewer people are there all the time and shopping has proven to be a pleasant experience.

Fresh Market stores convey the atmosphere of an old world European market, all under one roof, where you can find an old-style butcher shop and fish market, European Delicatessen and an abundance of fresh baked goods.

Pick up a bouquet of fresh flowers at the entrance then help yourself to a sample of freshly brewed coffee while you stroll down the narrow aisles of the store. The market presents a feast for the senses as colors and fragrant smells fill the air. You will find it refreshing to have so many unpackaged items, allowing you to select just what you want. The chocolate and nut bins are a snacker's paradise and wine and cheese selections extraordinary.

The Fresh Market got its start in Greensboro, NC in 1982 when Ray and Beverly Berry decided to develop a smaller, better grocery store that was service-oriented and focused on perishable goods. Some 30 years later Fresh Market has grown from one to 105 stores in 21 states.

It's not a Whole Foods, but for Pawleys Island it's a welcome addition. Sign up for your weekly flyer which is sent to you each Wednesday at your email address.
thefreshmarket.com
 
PARTY PLANNING 101
About the Wine

Wine is a natural part of both gatherings and celebrations due to its remarkable ability to liven up both food and people. Take the stress out of event planning by following simple solutions for your special occasion. If you are not sure what to serve; check out online Entertaining Ideas and theme parties - a great place to get some ideas.

For the wine, the areas that are usually of the most concern are the amount, the type of wine and the cost.

How much to buy?
For most occasions, you should count on 1 glass of wine (or beer) per hour per person. From a 750ml bottle, you can get about 4 glasses of wine. This is an average and you may need to adjust up or down based on the particulars of the occasion or the guests. Also, you will want to buy some extra so you don’t run out, but the good news is that unopened wine or beer will keep for weeks if you have extra. Worst case scenario, if you have too much, you may need to have another party.

What type of wine?
You should have both red and white available for your guests. If you are not sure of your guests’ preferences in advance rule of thumb is that women tend to drink more white than red. Sticking with versatile wines like Pinot Noir or Merlot on the reds, and lightly oaked Chardonnay and Pinot Grigio for the whites should work well, however, to be on the safe side a sweeter Riesling for white Zinvandel.

The Cost
No need to fear here either, you can keep your budget intact. The local grocery stores have excellent wine sections that is large enough for you to choose from hundreds of offerings, but small enough so that you don’t need a map to find your way around. You can pay anywhere from $8 to $12 a bottle for good “Everyday Wines”. You get a 10% discount on 6 bottles just about every where. Bi-Lo provides the discount when you purchase only 4. Stick to the 750ml bottles, stores are not always amenable to a discount when you supersize. Undoubtedly your guests will come with bottle in hand to help supplement your stock.

A Personal Everyday Favorite

Robert Mondavi Private Selection was created to showcase vineyards from across California's finest growing regions.

Cabernet Sauvignon comes from cool-climate Central Coast grapes and has been blended with Syrah and small amounts of Cabernet Franc, Petite Sirah, and Sangiovese.

BLEND PERCENTAGE:
77% Cabernet Sauvignon, 16% Syrah, 4% Cabernet Franc, 2% Petite Sirah, 1% Sangiovese
APPELLATION:
Monterey County (64%) and the city of Paso Robles (30%) were the primary sourcing areas for the 2008 Robert Mondavi Private Selection Cabernet Sauvignon.


“Wine makes a man more pleased with himself.
I do not say that it makes him more pleasing to others.”- Samuel Johnson
 

RECIPE

WHISKEY CHILI
Servings:8

Ingredients:
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 medium red onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 2 (14.5 ounce) cans petite diced tomatoes
  • 1 (8 ounce) can tomato paste
  • 4 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 4 cloves of garlic, minced
  • 1 tablespoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup water
  • 4 slices bacon
  • 1 tablespoon cocoa powder
  • 1/4 cup whiskey
  • salt and pepper, to taste
  • 1/4 cup Cheddar cheese, grated
  • 1 teaspoon fresh cilantro, chopped
Preparation:
In a large skillet, brown beef, pork, onion and peppers until cooked thoroughly and vegetables are soft. Transfer to large stockpot and add tomatoes, tomato paste, chili powder, cumin, paprika, garlic, garlic powder, cayenne pepper and water. Cover and simmer over medium heat for 1 hour; stirring occasionally. Meanwhile, render bacon until crispy; crumble bacon and set aside for garnish.

After one hour, stir cocoa, whiskey, salt and pepper to taste into chili. Cover and simmer for 10 additional minutes. To serve, spoon into bowls and garnish with Cheddar cheese, bacon and cilantro.


Page 5

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. —-Adelle Davis



BLUEBERRY SPINACH SALAD
Servings: 8
Ingredients:
  • 1/2 cup light olive oil
  • 1/4 cup raspberry vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 10 ounces fresh spinach, torn
  • 4 ounces blue cheese, crumbled
  • 1 cup fresh blueberries, washed and dried
  • 1/2 cup pecans, toasted and chopped
Preparation:

In a jar, combine oil, vinegar, Dijon mustard, sugar, and salt and shake well. In a large salad bowl, toss the spinach, with half of the cheese, half of the blueberries, and half of the pecans. Add enough dressing to coat and toss gently. Garnish salad with remaining cheese, fruit, and pecans. If fresh blueberries are out of season, use dried blueberries, cranberries, or cherries, or other fresh fruit.



For several years Tradition residents have been helping neighbors in times of need.

When you can't cook due to injury or illness
Your neighbors will help you out
by preparing and delivering meals to you
This is a service for Tradition Residents
If you need help or If you want to help
Call Claudia Krauth 237-7544
claudiaa@sc.rr.com

  Food Focus: Raw and Cooling Salads

Why is it that in the summer we naturally crave more fresh and raw foods? These foods have a cooling effect on the body. The lightness and high water, fiber and vitamin content work together to act as our internal air conditioning during these warm months. At this time of year we also need less dense, high-energy food because we get so much energy from being outside in the fresh air and sunshine.

There is no better season than summer to have fun creating your own fresh, tasty, creative salad combinations. By simply tossing together several of your favorite raw veggies, naked or with a light dressing, you have a perfect meal for a hot summer's day.
  • Try your favorite leafy lettuce with various sliced, diced or grated veggies. The possible combinations are endless.
  • Fresh herbs are a wonderful option to mix in, as they are packed full of flavor.
  • Experiment with adding diverse forms of protein to your salads, such as nuts, seeds, beans, tofu, fish or poultry.
  • Pick up a light and healthy dressing at your local health food store, or mix up something easy, like lemon juice, olive oil, sea salt and pepper. I prefer to just squeeze the lemon juice over my salad, sprinkle on some cold pressed organic olive oil, and add my fresh ground salt and pepper to taste. Yum!
This is a great opportunity to try new vegetables from your local stands and farmers markets.




Welcome to Winey Wednesdays!
by Monique Philips

Ladies, please bring an appetizer to share and your own beverage and join your neighbors down by the beach on our new deck! We meet at 5PM normally at the deck on the second Wednesday of the month! IF it should rain, we meet at the Tradition Pool House! We plan to meet until the weather turns ugly! So mark your calendars for August 10 and Sept 14....and we'll see you there!! If you want to get on the distribution list or have any questions, please give Monique Philips a call 237-0494.

  Passionate To have, be compelled by, or be ruled by intense emotion or strong feeling.

What am I truly passionate about? I’ve recently asked myself that question. I know I’m not alone. Did you know there is a website devoted entirely to the definition of this word?

This description is often used to describe people with high ambitions or those who really love what they are doing. Artists are also normally associated to being passionate. Musicians, painters, poets, and the like are people who are able to express themselves fully, and can show intense emotions while practicing their art. These are the people who really love what they are doing, and do what they love all the time.

People who are easily angered are considered passionate individuals too. Those who are quick-tempered and irritable as well as fiery individuals, who express themselves in extreme behavior when enraged, are considered passionate people.

I've seen people passionate about politics and religion. Two subjects you should never bring up in conversation - especially when alcohol is involved. I do admit there have been times in my life, primarily in my job, that I believed so strongly about the work I was doing that I would express anger when others didn’t share my vision or my tenacity.

People used to ask what I wanted to be when grew up. “Retired” I would say. You see how that went for me. Not. Working has always been my passion; I loved what I did. I practiced my art in my work. I always believed that sooner or later I’d be able niche. But I’m not there yet. I have too much ambition and drive to settle in anywhere.

So putting work aside, what am I truly passionate about? What do I love to do? Food. My world beyond work revolves around food. One of the most satisfying events of my day, is standing at the island in my kitchen, plowing through cookbooks (last count I had about 5 dozen of them). I’m searching to find recipes that are enticing, somewhat challenging, and have familiar and palatable ingredients. Often, the ingredients I seek are those on sale this week or already in my fridge or pantry.

I didn't used to be a Food Network junky, but lately, my 2 DVRs are recording all the shows: Diners, Drive-Ins & Dives, 10 Dollar Dinners, Chopped, Next Network Star, Semi- Home made, Secrets of a Restaurant Chef... Obviously, I'm not the only one with a passion for food. I'm hooked. So many recipes, so little time.



Page 6

"Rightly or wrongly, we tend to think it rare in the 21st century for a novel to galvanize national discussion the way books might have in earlier eras.
Sure, we have our Twilights and Potters and girls with reptilian tattoos, but how often does a work of serious fiction penetrate the literary bubble and reach the masses?"-Patrick James, Good Culture.

The Tradition Community hosts several book clubs, however, at this time, none of the groups are looking for new members. But, that should not prevent you from becoming a Book Club member - just start your own.



A story is always better if you have someone to share it with. What could be better than sharing it with a group of friends who have read it, too? Whether you are an avid reader, a person who seeks socialization activities or both, Tradition is a great place to start a book club.

You could run up to Books a Million and buy "book clubs for Dummies" or better, yet

take a few tips to help get you started from some of our Tradition neighbors.

Pawleys Island is "The oldest seaside resort in America", Murrells Inlet is "The seafood capitol of South Carolina" and, Georgetown County could be "The book capital of the United States."

It's not official -- not even an unofficial slogan -- but it seems like an apt phrase for a county of only 60,000 people that has more than 50 book clubs. And that's just the ones on the rolls at local bookstores.

My Sister's Books Bess Long, co-owner of My Sister's Books, has a list with contact information for almost 50 clubs in Georgetown County.


Georgetown Times Aug 2009

GENRE BASED BOOK CLUBS
Genre Book Clubs refer to a Club which only reads a certain type of book. For instance you might have a Book Club which only read Romance and Thrillers or perhaps your Club might only be interested in Sci-Fi.

This is an important point to take into consideration to create a successful Book Club.

Deciding on a genre for you Book Club does not mean that you can only have one genre, you could read across as many genre’s as you wish. It merely refers to trying to source books which remain within your chosen genre to avoid disappointment.

Wonder how to start a book club? Starting your own book club is a great way to stay up on the latest bestsellers and make new friends. Follow some simple steps on how to start a book club, and don't be discouraged if some members come and go. Great book clubs don't start overnight and will evolve as members' lives change. In the end, however, you may build some lifelong friendships.

Think about what your intentions are for your book club. Before you start looking for prospective members, sit down for a few minutes and ask yourself the following questions.
  • Why are you starting a book club? What do you hope to get out of it? Will it be a serious club? A fun social club? or both?
  • What type of people will make up the club? A diverse group of members with something in common?
  • What types of books will your club read? Fiction? Non-fiction? One genre or will you rotate through themes?
  • Do you want to lead the club? How much time can you devote to organizing meetings, refreshments and discussions?
  • How many members do you want your club to accommodate?
  • How often will your club meet - how long will it take to read the book?
Let's Get Started
  1. Get together a core group - It is much easier to start a book club with two or three people who already have some connection. Ask around your neighborhood, play groups or other organizations. Sometimes you might find enough people to start a book club right away. If not, just get the word out there that you are interested.
  2. Advertise your book club - The best advertising is often word of mouth. But feel free to invite new members through the Tradition Community Newsletter, website or email notification.
  3. Once you have a core group of 3 or more. Set a regular meeting time and date for your book club with that group. It is often difficult to coordinate everyone's schedules.
  4. Establish ground rules - Get together with your core members and set the group's ground rules. These should include how books are chosen, who hosts, who leads discussions and what kind of commitment is expected.
  5. Start meeting. If the book club is small at first, don't worry about it. Invite people as you go. Some people will be more likely to join an already established book club because they feel less pressure than they would as a founding member.
  6. Keep meeting and inviting people - You'll have the chance to invite new people as other members move away or drop out. Don't be discouraged if you lose members. People's schedules and commitments change. Hopefully you'll always have a core group, and together you can reload.
BOOK CLUB SUGGESTIONS FROM LITCHFIELD BOOKS
Watery Part of the World written by Michael Parker
This book is set along the Outer Banks of North Carolina in the eighteen hundreds and 1970’s.

Theodosia Burr sailed from Georgetown never to be seen again. There was a lot of speculation as to what happened to her and several novels have been written with possibilities of her fate.

This novel follows Theodosia Burr, daughter of Aaron Burr, who by many accounts was captured by pirates and lived out the rest of her life on a remote island.

Fast forward to the 1970’s and visit the descendants of Theodosia still living on the island.

French Lessons written by Ellen Sussman
It all takes place in one day.

A single day in Paris changes the lives of three American as they each set off to explore the city with a French tutor. Each one learning about language, love and loss as their lives intersect in surprising ways.

As they traverse the grand boulevards and intimate, winding streets, they uncover surprising secrets about one another and come to understand long-buried truths about themselves.

Iron House written by John Hart
takes you to Manhattan and back to North Carolina.

It is a remarkable story of two orphaned brothers separated by violence at an early age. When a boy is brutally murdered in their orphanage, one brother runs and takes the blame with him.

Twenty years later – a seasoned killer - he returns to North Carolina.

John Hart, a two-time edgar award winner delivers another outstanding thriller.

Please stop in the store to see what the book clubs in our area are reading or visit our web site at
litchfieldbooks.com
Register your book club to be listed on our web site and receive your book club discount.
In the Bi-Lo Shopping Center
Unit 4313, 14427 Ocean Highway
Pawleys Island, SC 29585-9996

(843) 237-8138
 
Naming your Club
It’s not surprising that words are important to book club members. They marvel at their favorite authors’ ability to put words together in a way that evokes deep emotions. They appreciate and choose words for their meaning, of course, but also for their sound, their nuances, their derivations, and their double meanings. Here are some clever suggestions to help you on your way to finding just the right name for your book club:
  1. Chapter Chicks
  2. Bookworm Biddies
  3. Happy Bookers
  4. BYOG (Bring your own glass)
  5. Drinking Club With A Reading Problem


By Theresa Mishik - Tradition Resident

I belong to a Book Club. Our members are from Tradition, River Club and Heritage. We have twelve members in our Club. Our Club has been going for over five years. We meet once a month - rotating houses - except during the summer.

Our procedure for selecting books is when we start our meetings in September, we bring one or two books - you do not necessarily have had to read them - and by a majority vote we pick books for the next four months. Then, when we have read them, pick again for the remaining months.

It has become a very interesting group as we all have various likes and dislikes when it comes to reading. During the years, we have read several wonderful books and some clunkers.

At our monthly meetings, we have some refreshments and then get down to discussing the book. Usually the books have questions at the end and it is very interesting how everyone gets something different from it and we do learn a lot.

The gal who heads our Club lives in River Club. She has gone to the Library for a special meeting for local Book Clubs for the past two years in the spring where there is a roundtable and ladies from other local Book Clubs attend and discuss how they run their meetings and how to keep everyone in reading what is current and to now and then read at least one "classic novel".

They brainstorm to see how to improve their Clubs and thereby bring information back to their members. This has helped us choose different kinds of books. It is sometimes hard to choose a book at our individual meetings that will appeal to everyone but then again it does give us the opportunity to read something we never thought we would.

We all thoroughly enjoy our meetings and, needless to say, look forward to them.

If you have any questions or need some guidance setting up your own book club, please call or email me. atmish1@earthlink.net

Book Clubs - What are you all about? What have you read? What do you intend to read? Share, your Tradition Neighbors want to know what people do other than play golf.

Tradition Free Library
Did you know the Tradition has a free library of paper back books? In the Resident's Club house ladies and men's room. Please help yourself to reading material. Take a book, leave a book. To save space, paperbacks only or current magazines.

Use your pool key to enter the rest rooms from the pool area. Please keep the areas as neat as you find them.

Book Clubs are not just for Women. Men make up about 4% of the book clubs in the United States.

Page 7

My! People come and go so quickly here! - Dorothy, Wizard of OZ

Updates to 2010 Homeowner's Directory Since April 2011
By David Philips


Welcome Your New Neighbors
- B -
Beard, James, 29 Thrasher Court

Boyle, Barry & Cheryl, 10 Thrasher Court
  (from Columbia, SC)

- C -
Clifford, Gary & Kathryn, 1360 Tradition Club Dr  (from Malta, NY)

- F -
Frizzell, Lewis & Adene, 42 Heston Court

- H -
Handy, Buddy & Ruby, 20 Deacon Drive
  (from High Point, NC)

- J -
Jennings, Janet, 236 Boatmen Drive

- K -
Kalat, Edward & Andrea, 706 Tradition Club Drive  (from Southington, CT)
Kantola, Richard & Nancy, 733 Tradition Club Drive  (from Hummelstown, PA)
Koziol, Steven & Nola, 249 Deacon Drive
  (from West Islip, NY)

- S -
Smith, Greg , 137 Tradition Club Dr
Solecki, Steven & Joyce, 290 Historic La
  (from Wenonah, NJ)

Write in Changes
to 2010 Homeowner's Directory
- H -
Hamilton, Dr. Craig, 635 Tradition Club
  phone: (952) 913-0710

- T -
Trinka, Dr. Jill, 635 Tradition Club Dr,   phone: (612) 868-7759
   email: JLTrinka@me.com

- W -
Wilson, John & Lee , 66 Basketmaker ,   phone 235-9150
   email: leejohn@frontier.com


Changes? Contact Dave Philips
237-0494
or email: DavidCPhilips@msn.com
 

Thanks to our friends who helped with locating some of our former residents.
Got info on our neighbors who moved away? Share!
Send an email to cmclaughlin@sc.rr.com and get it into the next newsletter.

Caye and Mike Branca have relocated to Greenville, SC. They do miss their great friends in Tradition, especially brother Vince & Dottie, but it is wonderful to be near their daughter, grandchildren and great grandchildren. They do babysit but must remember to take their vitamins so they can keep up with them.

Caye misses Brookgreen, the hospital & the visitor center where she volunteered. She’s very active with the church, still an Eucharistic minister and she belongs to the women's auxiliary. Mike is still active with the Knights of Columbus.

Jack & Kathleen Ross moved back to Pennsylvania in March 2011. Kathleen says "We are living in a community which is very similar to Tradition where the residents are mostly retired, but there are a few families with young children. It’s a good mix. We live about five miles from Hershey Park and the Giant Arena where there are many concerts of groups whose names we never heard of before. They must be ok as our grandchildren love that we are that close to the park and the concert venue."

"Since we lived in this area before, we have been able to see many of our old friends. We’ve met some new friends as well, but there is no place else on earth like Tradition. We miss you all."

Jack & Kathleen will be coming to Tradition in August so Jack and play in the Men's Club member guest.

The Brenneman's: Carol is working with a Pittsburgh college recruiting students in her area; Denny is working part time at a vineyard near their home; they enjoy traveling, most recently to the Canadian Rockies and here in Pawleys Island; they are enjoying time with Denny's grandchildren.

Bill & Sue Prizio As many of you know, Sue Prizio was seriously injured in a car accident a year ago. It took a very long time, but through ardent rehabilitation, detemination and a loving husband, she has had an amazing recovery. We're expecting to see both of them here in Pawleys Island this September.
Familiar names of former residents of the The Tradition..

Ed & Ellen Ronan
Linda & Andre Blouin

Kelly & Gail McLaughlin

Denny & Carol Brenneman
Jack & Kathleen Ross

Gene & Elaine Brush
Wayne & Suz Conrad
Dan & Vivian Coughlin

Sue Ebbitt
Elma DiMona
Harry & Cathy Hunt

Ron & Genie Burg
Rachel Coletti
Bill & Sue Prizio
Tommy & Marcia Smith
Chuck & Ginny Swenson
Arhur & Debra Voltaire

Mike & Caye Branca
Bev Brown
Pat & Faye Donovan
Jef & Debbie Sturm

Lori Dougherty
 
FAREWELL TO FRIENDS MOVING ON THIS SUMMER

  • Linda & Andre Blouin, 137 Tradition Club Drive
  • Susan Floyd, 29 Thrasher Court
  • Jim & Debbie Martucci, 733 Tradition Club Drive
  • Bunny Ramey, 290 Historic Lane
  • Gail Selner, 10 Thrasher Court
  • Hansford & Joan Sigmon, 42 Heston Court
  • Bill & Mel Tilling, 1360 Tradition Club Drive
  • Bob & Cathie Van Orden, 236 Boatmen Drive


Tax free weekend:
  • August 5-7, 2011. The tax-free savings applies to the following items:
  • Clothing and footwear.
  • Clothing accessories.
  • School supplies.
  • Computers, accessories and software.
  • Linens

School begins in Georgetown County on August 17st.



Page 8


What’s a Bucket List?

101 Things To Do Before You "kick the bucket"

If you haven’t heard about the bucket list, it is a list of all the goals you want to achieve, dreams you want to fulfill and life-experiences you desire to experience before you die.

The objective of creating a bucket list isn’t to instill some kind of a race against time or to create aversion towards death. The whole point of a bucket list is to maximize every moment of our existence and live our life to the fullest. It’s a reminder of all the things we want to achieve in our time here, so that instead of pandering our time in pointless activities, we are directing it fully toward what matters to us.

If you don’t have a bucket list, I highly recommend you to create one. How much does it cost? Probably 30 minutes to an hour, or more if you get really caught up in the writing.

What do you gain? Significant clarity and focus on what you want from your life. It’s an invaluable exchange.

Your bucket list need not be 101 items, nor do they need to be grand. Your list is your own, simple as flying a kite on the beach or as extravagant as sky diving. It's your list to do as you believe.

Bucket Lists have become popular since the movie with Morgan Freeman and Jack Nicholson in 2007. If you haven't seen it, I highly recommend it. You'll be inspired to make your own bucket list.


 

Every man dies - Not every man really lives.” ~ William Ross

Top of the Bucket List - Italy
By Dale Guzlas
To paraphrase and old expression, we are getting older (and perhaps losing some mobility along the way) and now is the time to move the more vigorous Bucket List items to the top. We did, and our Italy trip was finally scratched off. I had to give some compensatory travel agreements to Sue (her #1 List item - every year - is to visit the kids and grandkids). The one thing we do agree on though is having joined the S. K.I. (Spend the Kids Inheritance) Club. The Club is always looking for new members.

Lots of photo opportunities. We took over 800 pictures and videos - but only about a 100 made it into the final 30 minute DVD.

To see Italy, we recommend Globus Motor Coach Tours. Their local guides were outstanding, and we were issued wireless “whisper” ear pieces to hear them. We visited Rome, Florence, Tuscany, Sienna, San Gimignano, Venice, Verona and Milan in 10 days. This approach includes about half of your meals, planned and optional tours, and plenty of free time to explore on your own.

Rome. It wasn’t built in a day. Probably a few millenniums and they recycle a lot of the old stuff. Numerous highlights, but we really enjoyed the Coliseum. Built in 72 to 80 A.D. and holding 65,000 spectators, it is spectacular. Our tour guide advised us that Gladiators were expensive to train and pay and emperors seldom gave the thumbs down sign (unlike the Russell Crowe Gladiator movie). Also not to be missed is the Vatican (museum, Sistine Chapel and St Peter’s), Roman Forum, and the Pantheon.

On to Florence (passing by numerous Tuscany vineyards along the way). More churches, museums, and sculpture. This is home of the Renaissance and Michelangelo. Our tour guide got emotional as he spent 45 minutes describing Michelangelo’s David from all four sides. It took Michelangelo two and a half years to carve this sculpture out of an eighteen foot piece of solid marble. No assistants and no model to work from. At his grave (he lived to be 88), there were three sad figures representing the loss of a great man. The inscription read Sculptori (David, Pieta), Pictori (painting the ceiling of the Sistine Chapel) and Architector (St Peter’s Basilica).

Venice was extra special. St Marks Square was dry (this only happens 165 days out of the year) and the gondola ride was just okay. Our tour guide advised us to "try to get lost" going into various back streets/canals. This is almost impossible to do as we kept running into beautiful residential areas and the Grand Canal. Our Five Star Hotel here was a former French Embassy and it was magnificent.

A highlight of Italy is the food. Where else can you get pasta, pizza, Gelato (ice cream), and unlimited wine on a daily basis? Molto bene!

We did throw three coins in the Trevi Fountain which means you will revisit Rome. Who knows, maybe I can sneak it back on the List. -- Areviderchi


   
 

Tell your story
Your Neighbors want to hear about it


Try Something New
Channel your Creativity and Imagination


Throughout the year we live at an intense pace (physical, emotional and mental), and we often get stuck in routine, either for the sake of efficiency or out of fear of unfamiliar territory. The lack of variety in doing the same things over and over stagnates not only our minds, but also our bodies and hearts.

What is something you have never done before or that you have wanted to do for a long time?

Choose your own adventure: organize a kayak trip, take a dance class, do some exotic traveling or set a goal for a new personal challenge.

You may want to try something simple, like taking a flashlight walk in your neighborhood or reading in the sunshine. Maybe it's time to discover a new vegetable dish or to visit a new town, restaurant or amusement park.

Whatever adventure calls to you, use this summer to make it happen and enjoy your life.

Increasing new experiences and excitement in your life can decrease your dependence on artificial stimulants like caffeine and cravings like sugar, leading to more vibrant health and fulfilling life.


Page 9


Book Exchange-Veronica Bucello 237-7334
Bridge (Ladies)-Suzie Albright 237-1594
Garden Club-Regina Wichrowski 235-9101
Golf-18 holes(Men)-Steve Kronski 235-3711
Golf-9 holes(Men)-Vince Franco 237-9190
Golf-18 holes(Women)- M. Lempert 237-7045
Golf-9 holes(Women)-B. Eaglin 235-9160
Mah Jongg-Lynn Autorino 237-7745
Meals on Wheels - Claudia Krauth 237-7544
Men's Cards(Wed) - Charlie Malara 235-9344
Men's Cards(Thurs) - Phil Ribaudo 235-9848
Mexican Train - Bonnie Eaglin 235-9160
Needleworkers-Loretta Espey 235-3518
Newsletter-Celise McLaughlin 235-8532
Newsletter-Advertising-Bill Renault 235-3566
Telephone Directory-David Philips 237-0494
Tennis(Men)-Phil Ribaudo 235-9848
Tennis(Women)-Nancy Malara 235-9344
Tradition29585.com-Vince Franco 237-9190
Walk & Talk -Joanne Stewart 237-1305
Water Exercises -Pat Shriver 237-2678
Winey Wednesdays - M. Philips 237-0494




Willbrook Blvd August 8 - 12
Southern Asphalt of Conway was awarded the contract for $265,000 fully funded by SCDOT by County Council on July 12th to repair Willbrook Blvd.

Work is scheduled to begin on August 8th, weather permitting.

Lane Closures are expected during this week of construction.



Friday's at 10a.m.

 

By Celise McLaughlin

I’ve found myself spending a lot time in airports lately. It’s not that I travel frequently; it’s just that when I do, nothing ever goes according to plan. It doesn’t matter when I book, whether it’s 8 months or 3 days in advance, the result is always the same: long layovers.

If you think about the airline industry, it’s surprising any plane ever arrives at or departs from its destination on time. There are so many common possible causes for delays from mechanical failures, weather, and sleep depredation of crew, just to mention a few. Each of which compounds its effects throughout the county. Millions of people experience these cause and effects every day.

Most recently I scheduled a flight to Fort Meyers [RSW] because my Mom needed me. Six living siblings and I am the one they call. Gee, I’m flattered, but it makes most sense. 1. I’m closest, 2. I’m retired [sort of], 3. they like me best? Now, I’m not apposed to making the trip, but I need more than 5 days notice. I need advance notice of at least 5 days to go out to dinner, let alone, fly somewhere. First of all the cost of a flight out of Myrtle Beach to Florida is either non-existent or extravagantly priced.

I could fly Spirit airlines by way of LaGuardia and Ft Lauderdale and maybe get in the same day. I found quotes from $750 to $1200. That was for coach, non refundable. So I scout around and find a flight from Florence – that’s not so far- through Charlotte to Fort Meyers without breaking the bank.

So I set the alarm for 2:30 a.m. and John treks the 1 ½ hours to FLO, drops me at the door and heads home. What do you mean the 5:30a.m. flight is cancelled? The crew never made it in the night before? Oh yeah, thanks for telling me. I was already asleep for 2 hours when US Airways sent me the email notification! I gave them my phone number, why didn’t they call me? So I am stranded at the Florence Airport – do you know they don’t even have a cafeteria? No coffee, no nothing. Ugh. Sorry, Mrs. McLaughlin, I can’t get you out until 2:30. It’s 5a.m. and I can’t get out of here for 9 ½ hours?
I made nice with the lady at the counter and asked if she could please keep me in mind as a standby..” it’s only me, after all, just one person, I’ll be sitting right here all day”. Sure enough, I got on the 9:56 flight as standby. Front seat, facing backwards. Have you ever flown back- wards? I just hoped I didn’t get sick on the young fellow in front of me; 25 minutes to Charlotte, I can handle it.

Finally, I made it to Charlotte, first leg complete. It doesn’t get me any sooner to my destination because my connection left 3 hours ago and the next one isn't for another 5 hours. But at least I can get a cup a coffee and when I finish that, a glass of Cabernet; and maybe I'll get some food too. Plop myself right down at Chili's and hang for a while. What else can I do to pass the time? Eat, sleep, read, shop, watch people or play on the computer. I did all of the above. I brought my lap top, no time like the present to get started on the newsletter... The minutes pass, the hours pass - No more delays, lets get there …
Then, the highlight of my day! I saw Food Network star, Ann Burrell, at the gate next to mine. She is one of my favorites!

She was going to Cancun. I saw her leave for the Ladies room and when she returned I jumped out into the aisle to face her and with my biggest grin, I said “hi Ann” like we were long lost buddies.

She probably thought I was a stalker.
 


Is posted on the Tradition Website and in the glass case outside the front doors

The Pool House can be reserved for community events and private events for a fee
contact: Tom Ellison


Ladies Bridge
Wednesday Afternoons



Men's Cards Thursdays at 7pm

Page 10

“Nobody likes having salt rubbed into their wounds, even if it is the salt of the earth” - Rebecca West


The History of Weight Watchers
From a woman's obsession with cookies to a worldwide weight-loss service


Last November Weight Watchers announced the new PointsPlus System. The program replaced the Points plan, which was successful for tens of millions of people over the last 13 years. The company said it wanted its new program to reflect the latest cutting-edge nutrition science.

The new formula to calculate the new PointsPlus values is based on the amount of protein, fiber, carbohydrates and fat in foods. The formula takes into account that protein and fiber are important for fullness and warding off hunger. It also factors in how hard the body has to work to process food into energy. The body has to work harder to use protein and fiber than fat and carbohydrates. A palm size calculator can be purchased at your weight watcher meeting for about $6.

The program was designed to help members make food choices that will allow them to eat more food and help them feel full longer. Making fresh fruits and most vegetables zero calories make them more enticing to members because most Americans don't eat enough of them. Fruit juice, dried fruit and starchy vegetables are not included in the freebies. Weight Watchers realized that sometimes members were skipping fruits and vegetables because they said they didn't want to "waste" their points. The new system helps dieters realize that a snack of a 100-calorie apple is a much better choice than a 100-calorie bag of chips.

Weight Watchers began in 1961 when an over-weight middle aged housewife, Jean Nidetch, from Queens, New York confessed to her friends that she had an obsession with eating cookies. It was that admission that discovered the keys to weight control are empathy, rapport and mutual understanding. She started holding meetings at home until she outgrew her small Queens apartment.

The company's first public meeting was held in a loft located over a movie theater in 1963. The meeting was not advertised, but some 400 people were waiting outside when the doors opened. Since only rented 50 chairs were available, it took the entire day to meet with groups of 50 people at a time.

The company rapidly began to expand, as former members who had successfully completed the program and extensive training opened franchises throughout the U.S. and abroad. This comprehensive approach to weight loss proved so successful that, in 1978, Weight Watchers International was sold to the H.J. Heinz Company.

Today the company hosts nearly 50,000 weekly meetings worldwide to help its millions of members to lose weight.

Local Meetings are held in Georgetown and Pawleys Island. Numerous Tradition residents are lifetime members and some currently work for Weight Watchers. For meeting locations and times, visit the Weight Watchers Website
  Sodium: A Good Thing...in Moderation
Most of us get too much sodium. Surprisingly, most of our salt intake is hidden in the foods we buy at the grocery store or restaurant.

Ready-to-Eat Cereals:Some raisin brans have up to 360 milligrams of sodium per cup. Vegetable Juices:A healthy way to get your 5-a-day, but not a smart choice. One cup of vegetable juice cocktail contains 653 milligrams of sodium. Soups:It's a warm comfort food on a cold day, but a cup of chicken noodle soup contains as much as 866 milligrams of sodium. Spaghetti Sauce:Half a cup of spaghetti sauce may pack 525 milligrams of sodium. Rethink those salty peanuts An ounce of dry-roasted, salted peanuts contains 230 milligrams of sodium. Bread products contribute high amounts of sodium per day to the average American diet as do dairy products and deli meats.

Pitfalls When Eating Out: Restaurant soups, appetizers with cheeses or meats, casserole entrées and Rice Pilaf are generally very high in sodium. The word "sauce" can be synonymous with "sodium" so you may want to steer clear of entrées slathered in sauce.

Fish can be a lower-sodium choice at a restaurant, as long as you watch how it's seasoned. Steamed vegetables and a salad with dressing on the side is a smart choice. Low-sodium dessert options include fruit, ice cream, sherbet, or angel food cake.

Salt is made up of sodium and chlorine (chemical name: "sodium chloride"). But there are other forms of sodium in food and food additives. Any form of sodium adds to your overall daily intake, but salt makes up about 90% of the sodium we consume.

The human body needs some sodium. It helps to regulate your blood pressure and blood volume, balances fluids and aids in nerve and muscle functions.

However, your body needs only 180 mg to 500 mg a day to function properly. That's about 1/4 teaspoon of salt. only 10% of our daily sodium comes from salt added at the table or salt added during cooking, the majority comes from processed or restaurant foods.

You want to cut down on your sodium? Eat more home-cooked meals made from fresh ingredients. The biggest health problem caused by a high-salt diet is high blood pressure and that increases your risk for stroke, kidney problems, heart failure, blindness, and heart attacks.

You can help counter the negative effects of a high-salt diet with physical activity. Studies show that the more physically active you are, the less your blood pressure rises in response to a high-salt diet. If you live a sedentary lifestyle, you need to pay particular attention to reducing your salt intake.

Men consume more dietary sodium than women, mainly because they simply eat more food. Sodium isn't all bad; it occurs naturally in most foods and can perform several important functions in the food supply. Salt and other forms of sodium are used to bind and stabilize ingredients and as preservatives, flavor enhancers, and color enhancers.

It can take 8 to 12 weeks to adjust to a low-salt diet. Salt is an acquired taste, but most of us acquired it as children. After years of eating overly salted foods, we have to make a committed effort to changing our palates.

Table salt is made from rock salt harvested from inland deposits with iodine additives, Kosher salt is usually additive-free and Sea salt is harvested from evaporated seawater. Regardless of their source all contribute equally to your total sodium consumption.

Most sports drinks contain electrolytes, which are minerals found in the bloodstream; they include sodium, potassium, and calcium. Electrolytes in sports drinks are meant to replenish the losses through sweat during exercise, but if you drink them without sweating enough to lose these minerals, you could be increasing your sodium intake.

Food labeling rules allow up to 5 mg per serving in a product labeled "sodium-free." Products labeled "very low-sodium” are allowed to have up to 35 mg per serving; "low-sodium" means 140 mg or less; "reduced sodium" means the usual sodium level has been cut by at least 25%; and "unsalted," "without added salt" and “no salt added” mean that it contains no additional salt beyond the amount that occurs naturally in the food.

Best advice, taste your food before you salt it and read the labels.

The water is your friend. You don't have to fight with water, just share the same spirit as the water, and it will help you move. ~Aleksandr Popov
By Pat Shriver
COME JOIN US FOR AN HOUR OF FUN. WE TWIST, TURN, JUMP, KICK, and HOLLER
ALL IN THE NAME OF WATER AEROBICS.
THIS IS A FUN GROUP OUR LEADERS ARE JUANITA MOORE AND MONIQUE PHILLIPS
JOIN THE 20 + GALS WHO MEET 9 to 10 AM ON MONDAY, WEDNESDAY, FRIDAY
DON'T FORGET TO BRING YOUR NOODLES.

This fall when the weather cools, the Walk & Talk group resumes the 45 minute walk every day.
Meet at the pool house at 8:30 a.m. - New Feet always welcome
 
Over-Served and Over-Stuffed
DOs and DON'Ts


DO grab a light beer or a glass of wine. A bottle of light beer has around 100 calories (some have as few as 55!), and a 5-oz. glass of wine has about 120 calories. Pretty reasonable! Plus, it's easier to estimate your caloric intake with these than with mysterious mixed cocktails.

DON'T go overboard with the bar bites. Those items are often fried, fatty, and carby. So don't skip dinner in an effort to save your calories for drinks -- if you do, you're likely to gobble down too many of those calorific chews. If you've gotta nosh during happy hour, opt for something light like shrimp cocktail or not-too-saucy chicken skewers.

DO stick to clear or light-colored alcohols! These have about 100 calories per 1.5-oz. shot. Vodka, rum, tequila... All good choices. A one-shot drink over ice with a calorie-free mixer and a squeeze of lemon or lime is a nice refreshing way to go!

DON'T get a drink that looks like a dessert. Creamy, sweet beverages can be loaded with ice cream, syrups, and more alcohol than you might think. Not only can you get more tipsy than you intend (making those fatty bar bites harder to resist!), but you can also end up slurping an entire meal's worth of calories.

DO pick club soda over tonic water. Club soda (a.k.a. soda water) has no calories, while tonic water has about 80 calories per cup! Ridiculous, right? Diet soda of any sort also makes for a great zero-calorie mixer.

DON'T forget about the calories in fruit juice! A splash for flavor is OK, but a half-cup can add around 60 calories to your beverage.

DO SOCIALIZE! The more time you spend gabbing, the less time food and drinks are going into your mouth. (ref:www.hungry-girl.com)



TENNIS IS A GREAT WORK OUT
AND LOTS OF FUN
Ladies play Monday, Wednesday, Friday all year round. Always looking for healthy bodies to come out join us. If you are interested, please contact Nancy Malara at 235-9344.

Page 11

I have a tip that can take five strokes off anyone's golf game: it's called an eraser. ~Arnold Palmer

A Grain of Truth
By Steve Dresser

First I’d like to take this opportunity to say hello to all my friends at Tradition Club. It’s an honor to be able to write this column for you and I hope you can pick up a few tips to help you with your game.

Now that summer has fully kicked in, the Bermuda grass on the greens is thriving and the grain (the direction the grass grows) may have a greater influence than usual on how your putts will roll.

Some say the grass grows toward water while others will tell you it grows toward the setting sun. Given that there is water everywhere on the golf courses and that most greens are not very flat, look for the grain to generally flow downhill.

To determine the grain for yourself, take a look at the different shades of green you see on the putting surfaces. If you see light or shiny grass, you are looking down grain and the putt will be faster. Darker grass means you’re looking into the grain and the putt will be slower. Often you’ll see a putt where the first half might be light and the second half dark. (See Photo) This means it will be fast at first and then slower as it starts going into the grain. If you walk around to the other side of the hole you’ll see the colors will have reversed and what was once light has become dark. Now you know why sometimes when you think you’ve hit the ball hard and it comes up short and other times you may feel you “just tapped it” but the ball screams past the hole.

You can also look at the rim of the cup and will likely notice a “ragged edge” on the down grain side of the cup. It may appear to be brown and a little scorched. That means the grass is growing away from the cup unlike the other side where the grass may very well be growing over the edge into the cup.

Some players like to add a little loft to their putter by tilting the handle slightly to the right of the ball when they’re putting into the grain. This can get the ball more “on top of the grass” in hopes to dampen the effect the grain may have on the roll of the ball.

Needless to say, grain isn’t the only factor to consider when reading a putt but it can certainly make a difference, especially on Bermuda greens. Even in black and white one can see the various shades of color that grain produces.

 
CLAYTON A. DUBOSE, CGCS
Office (843) 237-4660
Mobile (843) 241-1721
Email: cadcgcs@live.com

How the Golf Industry grew to be Unsustainable

As a manager and superintendent, I read everything I can get my hands and computer mouse on that pertains to our industry. Environmental articles always pique my interest while I keep up to date on our ever-evolving industry. It's with this level of media immersion that I can say, without a doubt, that the most written and talked about phrase in 2011, so far, is "sustainable golf."

I can't pick up a trade magazine or scroll through a website without there being some mention of "sustainable golf" in one form or another. Yet, nothing I've come across so far has addressed any of the underlying causes that triggered our industry to become "unsustainable" in the first place. It's like all of us simply woke up one day and discovered our industry had some serious long-term viability issues, both financially and environmentally, that no one ever recognized previously.

For industry veterans who have been around since the days of Palmer and Nicklaus playing in the final pairing on Sunday, they've seen the slow transformation of our industry that has ultimately led to today's highly publicized predicament. Our industry didn't become unsustainable overnight, nor will it become sustainable overnight, either. It's my opinion that a basic business strategy had more to do with the current state of our industry than anything else. We gave our customers what they wanted.

Golf is a business, completely driven by the almighty dollar. A few decades back, in an effort to gain the competitive market share advantage, golf course operators started engaging their golfers about course conditioning expectations. Shocking to no one, the initial feedback (in a nutshell) was faster putting greens and greener, lusher grass throughout the course.

Golf course operators, armed with this seemingly inside secret information, then directed the superintendent to raise the maintenance conditions of the golf course to reflect these expectations, all in hopes of retaining and growing both the membership and the overall revenue of the facility - a sound business tactic still faithfully employed today.

The height of cuts got lower, the amount of fertilizer applied got larger, and the quantity of water that ran through the irrigation system nightly was never given a second thought. The end result of a lush, green golf course with lightning-fast putting surfaces was the only thing that mattered. How it got there was completely secondary; thus marking the beginning of the golf industry becoming unsustainable.

With each passing year, golfers' expectations steadily increased, and with them so did the accepted nature of being unsustainable. No one really talked too much about the negative environmental aspects of golf course maintenance. No one really cared all that much about being energy efficient or maximizing labor productivity. No one really had to.

The economy was great, and our hoards of demanding golfers had a generous amount of disposable income they were more than happy to spend playing golf. The annual revenue of the facility consistently outpaced the annual increase in the maintenance budget needed to constantly keep the golfers content.

Now, don't get me wrong, there were many superintendents and golf courses across the country doing the right thing and using no more than the necessary amount of inputs to manage their course, but rarely did anyone outside their staffs ever take notice. Long-term sustainability was one of the last things our industry was concerned with. It simply didn't matter at the time.

Then it all changed, when the economy took a huge downturn several years ago, the disposable income of our golfers dried up almost overnight, which drastically affected their playing habits. This resulted in facilities no longer being able to financially afford the current level of maintenance it had been pushed to over the previous years.

The real catch-22 came in the form of golfers who were less affected by the economic slump. These golfers, who were left relatively unscathed, didn't change their golfing habits as much and continued to have high-level course conditioning expectations. And, since they now accounted for a larger portion of the incoming revenue, these golfers gained more influence at our facilities.

No one intentionally meant for our industry to end up where it is right now. But the fact still remains, we're definitely here. And I believe there's real value in remembering how we got here. History has a way of repeating itself for those who don't.

I hope this helps some of our members and residents realize the pinch the golf business is in and that we at The Tradition Club are doing all we can to ensure our long term viability as a golf club. In comparison to some facilities in our area, I feel confident that we are on the right track!

As always, if you have any questions regarding the golf club or maintenance operations please do not hesitate to contact me.
 
Our golf league now has ninety two members. Several new players have signed up and are now joining us every Wednesday. Our weekly games usually are Carolina Scrambles where you play the best drive on the par fours and fives and play your own ball on the par threes.

Our primary objectives are to have fun and enjoy good fellowship. The Gold Tees provides an opportunity for friendly competition in a group environment. Players of all handicaps are welcome.

We have four dinners a year and four pizza parties after golf a year. Our June dinner was prepared by our member/chefs: John McLaughlin prepared Shrimp Cocktail, John Melzer Raspberry Vinaigrette Salad, Eddie Sheldon his famous plump chicken parm, and Dale Guzlas made sure there was enough liquid refreshment for all. Servers were Steve Boggess, Bill Kendall, Ernie Sementilli, and Vinnie Esposito.

It was a delicious meal and we all ate our fill. A few of our senior charter members joined us - Bill Huish, Bill Davitt and Joe English.

Our next dinner is scheduled for September 20th. This will be our annual Oktoberfest with brats, potato salad, cabbage, shrimp, and a German dessert. We are planning our annual Gold Tees Member/Spouse/Partner Tournament in the fall when we will have cooler weather.

The Tradition Gold Tee Golf Association is composed of a great bunch of guys who play nine holes of golf from the gold tees on Wednesdays. The Gold Tee Boutique occasionally offers association members good deals on clothing and medical items.

Contact Vince Franco at qualitykid@sc.rr.com if you are interested in joining us. Pictures of our winning teams are taken each week and then placed on our web site:
www.tradition29585.com/GoldTees.htm


Page 12

Golf is a game that is played on a five-inch course - the distance between your ears. ~Bobby Jones


"The Spring and Summer golf season is in full bloom and it is hot---very, very hot--sweltering even, but so is our TMGC tournament schedule. Here is where we are as of this writing:

On April 4th and 11th we held our two-day Memorial Masters Tournament with a Stableford format. The order of finish was: 1st Place Eric Muller 68 points, 2nd Place Tom Cardea 62 points, 3rd Place Jim Lewis 60 points.

On May 10th and 17th our two-day Member/Member event was held once again. The first day format was 9 holes of alternate shot followed by 9 holes of Captain's Choice. The 18 hole format for the second round was best ball.

Results were as follows: 1st Place Dick Pacella and Lewis Bowers 129, 2nd " Wayne Johnson & Jim Lewis 131.25, 3rd " Hugh Espey & Wes Benefield 131.75.

In June we began our multi-week President's Cup which started with a 16 man qualifier. After some fits and starts (cancellations/changes) the matches were set by creating two brackets. First round elimination resulted in a pairing down to 8 players as follows:

Bracket #1 Pete Mohan vs John McLaughlin and Eric Muller vs Wayne Johnson.
Bracket #2 Larry Barksdale vs Frank D'Amato and Bruce Fritz vs Bob Caulfield.

Out of bracket #1 John McLaughlin and Eric Muller advanced to the final four with Larry Barksdale and Bruce Fritz gaining victory out of the second bracket. The semi-final rounds were conducted at the leisure/pleasure of the contestants so that the prelims could be held in advance of the finals on Monday, 7/11.

Moving on were Eric Muller vs John McLaughlin and Larry Barksdale vs Bruce Fritz. Eric and Bruce advanced to the finals with Larry and John to square off for 3rd and 4th places. The final result was a 1 up victory for 1st place by Eric Muller over Bruce Fritz (2nd place) and a 3 & 1 victory by Larry over John to settle the 3rd and 4th slots.

Upcoming Events:

July & August--Individual Club Championships starting with bracket qualifiers then bracketed match play.

August 18 - 20---Annual Member/Guest Tournament. To date a total of 27 teams have signed on. Nine hole matches in five flights will commence with a round Thursday the 18th, followed by two nine-hole matches on Friday and Saturday. It'll be dinner Thursday evening, breakfast and lunch and a cookout Saturday after the winners "elimination shoot-out" for the flight winners. Should be another great event.

Member/Spouse on October 16th.

Turkey Shoot-Out Sunday, November 27th

Annual Christmas Party December 6th at Inlet Affairs.

Ringer Tournament December 5th and 12th.

Check your TMGC web site for details. Remember to be ready to be ready to put your name in the hat for one of the upcoming open positions on our TMGC Board.

Steve Kronski"
 

Men's Club Tournament Winners


By Suzanne Strasser

Tradition Ladies League played a two week Ringer tournament on 4/7 and 4/14. The winners of the two week event were 1st Sally Russell/Bobbie Fleiss, 2nd Linda Lehmann/WannettaFarmer,3rd Joanne Stewart/Donna Culver, 4th Penny Pikaart/Pat Kemper. Most improved partners were Maureen Lempert/Nancy Malara with a 10 stroke improvement.


The Tradition Ladies League held their Member/Guest on 5/12/2011. The winners were 1st gross Carolyn Pacella & Dianne Blair, 1st net Lee Wison & Julie Sweeney, 2nd Sandy Blais & Joy Grzelak, 3rd Joan Sheldon & Lorraine Crosby, 4th Jean McElroy & Martha Wahl, 5th Nancy Malara & Adrienne Malloy, 6th Daune Barksdale & Norma Campbell and in 7th place Donna Culver & Cheryle Clark.


The Member Member tournament for the Tradition Ladies League was held on 6/23. 6 Holes Captains’ choice: 1st Daune Barksdale & Wannetta Farmer, 2nd Carolyn Pacella & Sally Russell 6 holes of Best low Net: 1st Jean McElroy & Maureen O’Connell, 2nd Brenda Graybill & Bobbie Fleiss, 6 holes of Alternate shot: 1st Penny Pikaart & Mary Martino, 2nd Linda Lehmann & Suzanne Connell.


Overall winners for the day were: 1st Joan Sheldon & Betty Ruff and 2nd Joanne Stewart & Lucy Hajec. Thanks to the tournament chairperson, Debbie Massie, and her team everyone had a fun day! Who has the most M&M memorabilia in Myrtle Beach? The TLGA ladies know the answer.

What is coming up? August 7 Sadie Hawkins Tournament September 20 & 22 the combined President’s Cup and Club Championship tournament, October 19th & 20th "Witches & Bitches" you don't want to miss that one.
 

Gold Tee Dinner Collage

By Janice Hayes
Our annual Member/Spouse Tournament was held on Tuesday, July 19th. Our members and their spouses played a two-man scramble. Jeanette & Bill Renault were our 1st place winners followed by Maureen & Chuck Olnhausen in 2nd and, 3rd was Bonnie & Ron Eaglin.



On Tuesday, June 28, The Tradition Lady Nine Hole League hosted the South Strand Nine Hole Ladies' Tournament. Forty-eight ladies played nine holes of "Step-Aside" and before golf, we were all treated to home made muffins and coffee.

First Place: Darlene Dodson Tradition, Claire Anderson Indigo Creek, Lynne Newton DeBordieu, & Joan Lamberti Prestwick

Second Place: Linda Mitchell Tradition, Lee Honeck Prestwick, Gerry Mull Prestwick, Madge Stenger Wachesaw

After golf, everyone enjoyed a great cold luncheon prepared by Debbie and a dessert tray of home made “awesome” cookies prepared by our nine hole members. A fantastic job was done by Bonnie Eaglin, Mildred Culpepper and Ann Dale.

We are looking forward to some of our social events including our up and coming Birthday Luncheon at Caledonia on August 2nd. The Ladies Nine Hole Leagues continues to grow. We have some new playing members as well as some new social members and always have room for more!
-- End of Newsletter --
last updated August 3, 2011 by Celise McLaughlin