Introducing Muffy Bogey
Hello there. Top of the Tuesday to you! I wanted to usurp this post to introduce you to my golf alias, Muffy Bogey. Muffy is a knockout on the golf course. She dons pearls, speaks and swears in British tongue and she’s got one mean drive (if you’re blind, drunk and dumb). She likes to build sandcastles in sand traps, loves to take her Titleists for a dip in any sort of water on the course and occasionally misses 6-inch putts. Muffs is a trendsetter who manipulates her own rules for golf.
Rule #1 – She only plays nine holes at a time. A round of eighteen interferes with her post-golf cocktail.
Rule #2 – If she hits three strokes over par, she stops counting. This happens at almost every hole, cheating permitted.
Rule #3 – Make-up, jewelry and swearing are a perfectly acceptable trio on any golf outing.
Rule #4 – She never carries her own bag. That’s what caddies are for.
Rule #5 – If she whiffs the ball, she gazes to the sky with her hand over her brow pretending that it was the best swing of her life which fools everyone.
Muffy also delights in the healthier alternative to shrimp n’ grits, i.e. shrimp n’ quinoa as featured below.
Shrimp n’ Quinoa
- ½ chopped onion
- 1 pint of mini peppers, chopped
- 1 tablespoon olive oil
- 1 tablespoon of butter
- 2 teaspoons of minced garlic
- 1 cup of quinoa
- 2 cups of chicken broth
- 1 teaspoon of dry mustard, paprika, and cayenne pepper
- 2 links of hot chicken andouille sausage, sliced
- 10 shrimp, already cooked
- 2 tablespoons of Frank’s hot sauce
- ¾ cup of smoked shredded cheese blend
In a Dutch oven, sauté the onion and peppers in the oil and butter for about 3-4 minutes. Add garlic. Saute until the onion is translucent.
Add the quinoa. Stir and then add ½ cup of chicken broth.
Stir like it’s risotto and gradually add ½ cup of chicken broth at a time. Add seasonings.
After about 6 minutes, add the sausage. At 8 minutes, add the shrimp.
Add the cheese. Stir. Serve with a little cheese on top.