Masters traditions: Yes on Palmer, no on cheese

AUGUSTA, Ga. -- Arnold Palmer delivering the ceremonial opening tee shot? Now that's a Masters tradition I can embrace. Thus the walk out into a cool, misty morning to watch him blister one at promptly 8 a.m. and since there was a clam chowder-thick fog, no one can say for sure where it went.

So why not accept Palmer's contention -- delivered with a wink and a smile -- that "I hit it out of sight" and welcome the 72d playing of the Masters?

Now, onto another Masters tradition. The pimento cheese sandwich? For a ninth consecutive April, I'll take a pass, thank you.

Former Globe colleague Michael Madden cherished his Masters assignments -- for good reason -- and wouldn't think of being here without indulging in at least one pimento cheese sandwich. To not eat one was akin to walking the golf course without a visit to Amen Corner, in his estimation.

Sorry, but the chicken filets will suffice and I'll take solace in knowing that there are others who skip this particular Augusta National tradition.

"Never had one. I can't eat cheese," said Adam Scott.

"I tried to eat one once," said Phil Mickelson's caddie, Jim MacKay. "But it got stuck in my mouth and I couldn't chew."

"I guess they're OK, but I don't live for them," said Brad Faxon.

In the pursuit of objectivity, of course, let the record show that there are those who very much feel an attachment to the pimento cheese sandwich. Davis Love, for instance. He's not in this year's Masters field, but he most definitely would be reaching for a pimento cheese sandwich if he were.

"When I grew up, my mother made a great pimento cheese sandwich," said Love. "She's taught all the grandkids how to make them."

It's a southern staple, of course, and Love has strong North Carolina and Georgia roots. Having played in 17 consecutive Masters before he failed to qualify this time around, Love naturally developed strong routines. During practice rounds, friends at certain parts of the course would bring out chicken sandwiches to him, but not the pimento cheese sandwiches. Instead, he'd wait until he got into the clubhouse to have one from there.

"The pimento cheese in the clubhouse was always real good," said Love. "I used to just grab a scoop of it."

Another Masters participant with southern roots, D.J. Trahan, treats himself to the pimento cheese sandwiches.

"I like them. I actually had one [the other day]," said Trahan. "They have some of the best you'll ever have around here."

On this matter, we'll take him for his word. Some things just don't require investigative reporting.