SEPTEMBER POOL HOURS UNTIL SEPT 26 Weekdays 4:00pm-7:00pm (Cabana Service until Sept 6) Weekend and Holidays 10:00am-7:00pm Cabana Service 11:00am-7:00pm
Farmhouse Sunday Brunch Pool Open
Farmhouse Sunday Brunch Live Music at Pool 1-4pm
Farmhouse Sunday Brunch Pool Open
Farmhouse Sunday Brunch Last Day of Pool Dog Days of Summer
$10 Lunch Special Wine Down Wednesday
$10 Lunch Special Burger Day
$10 Lunch Special Sky Bar at Pool with Live Music
Pool Open
$10 Lunch Special Burger Day Member Appreciation Day
$10 Lunch Special Birthday Night
Pool Open
Labor Day BBQ Event at the Pool Labor Day Tournament
Clubhouse Closed
$10 Lunch Special Wine Down Wednesday
Clubhouse Closed
Taco Tuesday $10 Lunch Special
$10 Lunch Special Wine Down Wednesday
Clubhouse Closed
Taco Tuesday $10 Lunch Special
$10 Lunch Special Wine Down Wednesday
$10 Lunch Special Burger Day
Clubhouse Closed
Taco Tuesday $10 Lunch Special
$10 Lunch Special Wine Down Wednesday
$10 Lunch Special Burger Day
$10 Lunch Special Burger Day The Peartree Classic (Men's Member/ Guest)
$10 Lunch Special The Peartree Classic (Men's Member/ Guest)
$10 Lunch Special
Pool Open The Peartree Classic (Men's Member/ Guest)
Pool Open
From September 1-26, the pool is open during the week for sunbathers and lap swimmers only until 4:00pm. Lifeguards will be on duty on weekends and holidays through September from 10:00am-7:30pm. WARNING: There will be no lifeguards on duty, SWIMMING WILL BE AT YOUR OWN RISK. Please see the club’s office for registration.
COOKIES OF THE MONTH SEPTEMBER: PB&J CRUMBLE COOKIES SEAN O'NEILL – TREYBURN COUNTRY CLUB INGREDIENTS Cooking spray or butter, for coating the pan 2 Cups All-Purpose Flour ½ TSP Baking Powder ½ TSP Fine Salt 12 TBSP Unsalted Butter, at room temperature 1 1/3 Cups Granulated Sugar
1 1/3 Cups Natural Creamy Peanut Butter (no sugar added), at room temperature 1 Large Egg 1 TSP Vanilla Extract 1 1/2 Cups Concord Grape Jelly, at room temperature 2/3 Cup Coarsely Chopped Salted, Roasted Peanuts (Optional)
View the recipe at https://bit.ly/Sept-Cookie-2021
OCTOBER: CHOCOLATE PRETZEL OATMEAL COOKIES PATRICK BUDNIEWSKI – HOLSTON HILLS COUNTRY CLUB INGREDIENTS 1 Cup Salted Butter 3/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 2 Eggs, Whole 1 TBSP Vanilla Extract 1 ¾ Cup and 2 TBSP All Purpose Flour 1TSP Baking Soda
1/2 TSP Cinnamon 1/2 TSP Kosher Salt 1 ½ Cup Old Fashioned Oats 2 ½ Cups Semi Sweet Chocolate Chips 1 Cup Mini Pretzels, crushed ¼ Cup Flaky Sea Salt (for sprinkling)
View the recipe at https://bit.ly/Oct-Cookie-2021
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