With our Junior Summer Camp Program now underway, what better time to introduce one of my favourite weight transfer drills that we use for our juniors, but also use for students of all ages. It is called Squash the Bug. Very simple in concept, as golf instructors, all we want our students to feel is […]
Korean Sweet & Spicy Pork Ribs
Ingredients: 4 lbs. pork spare ribs, in serving size pieces 1/3 C. soy sauce 3 T. mirin 2 T. rice wine vinegar 1/2 C. sugar 2 T. honey 5 T. kochujang (Korean chili pepper paste) 1 sweet onion, minced 5 cloves garlic, minced 3 slices peeled fresh ginger, minced 2 t. sesame oil Directions: Heat […]
Yellow Coconut Curry Chicken
INGREDIENTS: • 1 t. salt • 1/2 t. ground coriander • 1/2 t. cumin • small pinch ground cloves • 1/4 t. cinnamon • 1/4 t. ground cardamom • 1/2 t. freshly ground black pepper • 1/4 to 1/2 t. cayenne, or more to taste • 1/2 t. turmeric • 1 lb skinless/boneless chicken thighs […]
Sweep the Dust Turns
One of the most common swing characteristics I find among golfers is a flat shoulder plane. A flat shoulder plane describes the plane of the shoulders as the golfer turns to the top of their backswing. At address the spine is tilted due to the setup position. In the ideal world the shoulders should move […]
Flamingo Swings & Walk Thru Drill
These drills are inspired by one of our members who shall remain nameless but just for fun, we will call him “Roy.” Roy may be one of the best strikers of the golf ball I have ever seen who always hangs back in his golf swing. Although it has worked for Roy, it will not […]
Braised Short Ribs
Ingredients: 5 Lb. Bone-in beef short ribs, cut crosswise into 2″ pieces Kosher salt and freshly ground black pepper 3 T. Vegetable oil 3 medium Onions, chopped 3 medium Carrots, peeled, chopped 2 Celery stalks, chopped 3 T. All-purpose flour 1 T. Tomato paste 1 750 ml. Bottle dry red wine (preferably Cabernet Sauvignon) 10 […]