NEWS

The holiday season is a wonderful time for getting in much-needed social paddle, sharing a few treats, and laughing all the way.

The Bar

Drinks  Don’t hide the beverages in five different coolers. In Maryland, they pile everything on a table in easily accessible, see-through bowls, with a Party Yard of Fireball. Food optional.

Champagne shots  Sometimes you don’t want a heavy IPA after your three-set barn burner that will finally make the captain’s write-up. Load up on mini solo cups, chill a few bottles of good champagne (don’t skimp here—no one likes heartburn), and sip away.

Jello Shot Fruit Wedge  Cut up some oranges, limes, or lemons in half, remove the fruit, make jello, add booze of choice, pour into rinds in muffin tins, refrigerate, and serve. A paltry source of Vitamin C.

The Beef

  Meat Platter  The MAPTA men’s leaguers have it so good. This platter of perfectly grilled meats and   sausages came with a side of mashed potatoes garnished with bacon. Pile up the high-end cuts and   make the vegans rethink it.

 Bundtwich A creative way to make a foot-long hoagie (sub, grinder, torpedo, hero) at home.   Homemade dough or store bought, it is all about the piles of cold cuts, veggies, and dressing. Plenty of   recipes online to figure this one out.

Pickies and Snackies

Air-Fryer Buffalo Cauliflower Get your veggies the fun way. Cauliflower mixed with buffalo sauce, olive oil, garlic powder and salt. Add a side dip and celery to cut the heat—an easy winner, despite how you played.

 Karen’s Popcorn  From the annals of the APTA Tour Director. Use Black Jewel popcorn, veg oil, salt. For best results, a gas stovetop, old Farberware, oil to generously cover the bottom, popcorn that covers entire bottom of pan, medium high heat. Turn off the gas when the popping slows down and almost stops. Line a basket with paper towels and add a generous amount of salt.

Soup Fails

  Velvety Chicken Soup  Cream based soups are tricky if they are not properly cooled before storing. This disaster stunk up the hut so   badly, the GM asked the cook to remove it immediately. At the very same time, the sewer was backing up in the area, but no one could   tell which was which.

  Butter-not Squash Soup  An over-served league player raved about the butternut squash soup he had tasted the night before. No one   else on the team remembered soup, but the hot cheese sauce for the Philly cheesesteaks was on the table. Never overestimate the   culinary sophistication of paddle players.

Over the Top Dessert  

Gingerbread Paddle Club  Created by Chicago’s Shannon Vinson over 10 years ago, we haven’t seen anything like it since. Challenge accepted?