Bob, his mom, (Darlene), Lindsey, Brent, and I all went to the U.S. Open at Pebble Beach on Friday, but since one is not allowed to take a camera (0r anything else for that matter) onto the grounds, I have no proof of this trip, except for our Friday grounds passes, so here they are. Lindsey bought us all US Open lanyards. Thanks Lindsey! We had a picture taken of us all at Ghiradelli Square, so maybe she'll post that on her blog. We had a great time at the Open cheering for Phil as he shot five under that day. If you happened to be watching when he putted on the 18th green, you surely saw us all standing right behind the cup. We were on the course for about twelve hours. It was pretty cold and windy and Lindsey ended up paying a pretty penny for a U.S. Open blanket, but it was a great day. Bob and Darlene and I returned home on Saturday, but Lindsey and Brent went on to Napa Valley and Sonoma. Good times.

I'm not going to post much more, as it's 2:30 AM (still on CA time). I've got this recipe to post, and just as a sidenote - Hans apparently has THREE children, not two, as stated last week. Not sure if we can accommodate four groundhogs in the Hickory Hill Hood. I wonder if groundhogs kick their adult offspring out or allow them to live in their basements. I also see them scurry under the Dinehart's sunroom, so maybe some of them will want to move over there. We'll see.

Recipe of the Week: is for old-fashioned coconut cream pie. Who doesn't like a coconut cream pie? Well, Stormy, for one, and all those other misguided people who hate coconut, but if you're not one of those guys, you'll love this pie!

Coconut Cream Meringue Pie

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

1 cup flaked coconut, finely chopped

2 tablespoons butter

1/2 teaspoon vanilla

1 9-inch pie shell, baked

Meringue

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 cup flaked coconut

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of the hot filling into egg yolks; return all to pan, stirring constantly. bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high speed until glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut. Bake at 350 degrees for 12-15 minutes or until the meringue is golden brown.