Shooter of eagles

| December 15, 2005

You can’t miss Register if you see his Super Service Volvo on the road. Right there on the side of the tractor is his motto: “Trucking Across America, One Golf Course at a Time.”

Links Lingo
Par: What you should make on the hole – a three, four or five – if you play it just right or get lucky.

Eagle: Two under par – that would be a three on a par five or a hole-in-one on a par three

Birdie: One under par

Bogey: One over par

Double bogey: Two over par

Other: What we often write down when it’s more than a double bogey, although technically we should say “triple bogey, quadruple bogey, quintuple bogey” and so on and so on.

Three wood: Using a three wood off the tee is sort of like dropping down a gear to get a little more control. The driver is the big club and goes farthest, but it can be hard to handle.

Handicap: Golfers will tell you this can be a lot of things, like a lack of coordination or not enough patience. Simply, it’s a number that indicates about how many over par you should shoot. A six handicapper on a par 72 course (which most are) should shoot about 78-80.

Par Three: Sometimes called a “pitch and putt,” the holes are all short and it should take only three shots – one to get on the green and two putts – to be in the hole.


The Diners
They’re not only as American as apple pie, they’re where you’ll find some of the best apple pie you’ll ever eat. The classic American diner can be found in likely and unlikely places all over the country.

Walking into one is like walking into a Norman Rockwell painting. They’re a part of the past that just refused to die.

“They [diners] are more American than the American trucker,” says Jerry Berta, owner of Rosie’s Diner in Rockford, Mich. “It’s something unique – independent diners support a dying tradition.”

Sitting tall on a swivel stool, sipping a malt and listening to Buddy Holly sounds like a blast from the past, but many old-fashioned diners are modern American icons, serving hungry customers all over the country. What began as an inexpensive, easy-to-build restaurant is now an American classic with books, websites and historians dedicated to preserving the tradition. The stainless steel finish and neon signs, complete with red vinyl booths and a speckled counter top, can only be accompanied by a friendly waitress, scuffling toward your table with a fresh pot of coffee.

A true diner is a prefabricated building constructed in a factory and transported to its location. During the Depression of the 1930s, diners became popular locations for a cheap meal. As time went by more streamlined models were built to mimic new technology.

After World War II, the demand for diners increased, and the “rocket” appearance of diners became popular in the 1950s as we entered the Space Age.

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