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proper stance for golf swing

For most golfers half, the driver is the hardest club in your bag to hit. The driver is hard to beat, because it is the longest club in the bag because of the low loft. Despite the difficulty of hitting this club is the favorite of many players because of the distance can be achieved with a great swing. There are a few golf swing tips to keep golfers a means to achieve more consistent shots with the driver and other clubs in the bag.

One of the best golf swing tips that average golfers can use to beat the units is more consistent to stay in balance throughout the swing. A lot of people see the professionals hit the ball three hundred yards and they want to do the same. For most people, it is not realistic or necessary to shoot a shot from the majority of courses than the average game of golf are much shorter than what the professionals are playing. Easy having a good swing is the best way to hit a great drive. The back swing and follow through recession should all have a good pace. Balancing the fences often results in a slice or hook and put the golf on problems rather than allowing them to hit from the fairway.

Another great tip to hit more consistent shots, choose the correct club around the green when chipping. Many golfers get half of decrease in position around the green only to take only two chip shots to get within thirty feet of the hole. Depending on the lie of the ball, there are many golf swing tips to help get a great shot. If the player has a good lie in the rough or short street that has nothing to blow up the ball more, then a club like a 9 iron or wedge is a great option. A 9 iron will to roll the ball out further, while the wedge will have far more in the air. If the ball is in a tough lie or have to fly over something like a bunker to reach the hole, and then a club need more loft.

Finally there are many golf swing tips that focus on putting. While the domain of drivers and other vaccines is critical to a great game, becoming a good putter can deal with a lot of mistakes in the course. Two simple tips for becoming a better putter to imagine a circle of about three feet from the cup and to get his putts in that circle. This will leave you with a short second putt and avoid the dreaded three putt. Another tip is to keep your head on the ball during impact. Many people have a tendency to look forward too early and that the putt off line.

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Hanoi, Vietnam is a popular tourist destination in itself, as well as a "jumping point" to other attractions in the North. The two main attractions outside Hanoi is Halong Bay and Sapa in the mountains near the China border.

The city of Hanoi is located in the Red River Delta. Experienced travelers time to pay attention to their destination. Hanoi is exposed to the monsoon is a tropical monsoon wet and dry monsoon. The dry season (monsoon or dry) is between October and April, during the period January to March, the weather is cold with some light rain. The rainy season (monsoon or wet) is from May to September, which is hot with heavy rains and storms. It advised passengers to plan their itineraries of these conditions in mind.

Hanoi has many attractions, some of the most famous is the one pillar pagoda, Temple of Literature, Hanoi Citadel, Hanoi Opera House, President Ho Chi Minh's mausoleum. Hanoi has some impressive lakes such as Hoan Kiem Lake and Truc Bach Lake.

The Old Town is located (approximately) in the north of Hoan Kiem Lake, Phng Hung Street to the west and the Red River dikes in the east - a sort of triangle. Walk or hire a cycle to allow the person to see most of the Old Town without any problems.

Originally, El Casco Viejo was crossed by a series of 36 streets, each of which was devoted to the sale of one product or service. Hang Duong - Sugar Street, Hang Bac - Goldsmith Street, Hang Huong - Insensé street, etc. Today the streets are filled with vendors of various products and services for locals and travelers.

The buildings are close to the side and long street - originally built in this style to reduce taxes. Taxes levied on the width of the house to the street. This tradition is older than today in buildings throughout Vietnam.

Hanoi travelers should set aside a day strolling through the old quarter of Hanoi on the occasion of his visit - the capital of Vietnam. Be sure to get the recommendation of a restaurant in their hotel or keep an eye on the menus in the windows, and enjoy some of Hanoi food for sure!

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Vietnam St. Louis Post-Dispatch, Wed, 05 Oct 2005
REVIEW: The many influences of Afghan cooking come to life at Sameem on South Grand. vietnam article
And the world gets just a little bit smaller. Starting about 20 years ago, the South Grand strip introduced many of us to the culture of Vietnam through an expanding collection of restaurants.

Sameem Afghan Restaurant
By Joe Bonwich
ST. LOUIS POST-DISPATCH
10/06/2005

Owner Qayum Mohammad at Sameem Afghan Restaurant located on South Grand is also the only server. He is pictured with Gloria and Scott Fawcett (on right), of the Shaw neighborhood and Mike Divine, of Richmond Heights (at left). They had ordered the Lamb Qabelli Palau and the mixed grill.
(Katherine Bish)

And the world gets just a little bit smaller.

Starting about 20 years ago, the South Grand strip introduced many of us to the culture of Vietnam through an expanding collection of restaurants. Whereas before that Vietnam had primarly connoted images of war and suffering, we subsequently got to see a human face - and got to know a wonderful cuisine.

And now comes Sameem, the area's first Afghan restaurant, in the very same space that housed the original location of Pho Grand, one of the South Grand Vietnamese pioneers. The food is unlike anything we've previously seen around these parts, and dining at Sameem comes with the added benefit of getting to know owner Qayum Mohammad and his family.

As the "crossroads of Asia," Afghanistan and its food and culture have been touched by many influences. If I were to find a familiar parallel for Sameem's food, the closest thing would probably be Indian food, whose biryanis transliterate into berianis on the Sameem menu, and pakoras into pakowras, and samosa into sambosa. Arguably, however, I could also paint Sameem's menu as an affordable Asian-Italian fusion, because Mohammad and his wife, Sitara - the restaurant's chef - have a separate menu listing for "pasta," taking basic Italian penne or angel hair and zipping up the accompanying cream sauce with spicy chile powder and Afghan spices.Advertisement

The better-known of these spices, said Mohammad, are cumin and coriander, while rice is frequently seasoned with cinnamon, clove and cardamom. The secret ingredient, though - and one that Mohammad finally found through a supplier in California - is ghoura angoor, a powder made from sour or bitter grapes.

The "famous spicy chicken pasta" is an easy entry point - a large plate of penne with many chunks of chicken breast, topped with shreds of parmesan. If the pulsating rhythms and haunting, buzzing harmonics on the sound system haven't transported you already, the exotic sweet-spicy aromas and flavors of the cream sauce will accelerate the process. And although it was listed among the main entrees, the muntoo also looked a lot like pasta, this time six slightly oversized tortellini, again with a touch of hot spiciness in the sauce and a curry aroma from the corn sauce on top.

The beriani uses a particularly long-grained version of Basmati rice and comes in chicken, shrimp, lamb and vegetable versions. We chose the lamb version, and were rewarded with multiple chunks of long-cooked stew cuts interspersed with the rice and mushrooms, chickpeas and red, green and hot peppers - not overly spicy, but with enough kick to know they were there. Kabobs come in chicken, lamb and spiced ground beef, as well as a combination of all three, and the same aromatic, lingering spices were in evidence, but, as can happen with kabobs, the chicken was a touch dry and the lamb chewy.

Appetizers are adventures equal to the entrees. Aash might best be described as Afghan chili mac, very thin, short-cut spaghetti noodles with pellet-sized meatballs surrounded by sauced chickpeas and red beans. Bolani is more like a cross between a quesadilla and a pita, thin triangles of pan-fried bread around a potato-and-green onion mixture. The pakowras are multi-vegetable fritters, while the sambosas have the same stuffing as the bolani and a front-of-the-mouth chile-fueled fire.

Even the drinks offered a chance for adventure: dough, a yogurt smoothie flavored with mint and bits of cucumber, and various forms of yogurt-based fruit drinks, usually known as lassi but spelled differently at Sameem. As for the name of the restaurant, it's the name of the Mohammads' oldest child, and it also translates as "friendly." The choice of names is appropriate, owing both to the exceptionally friendly service we received from Qayum (who worked the dining room all by himself), and to the remarkable story of his move from the Afghan capital of Kabul, where he was born, out through Pakistan in 1988 and eventually to St. Louis.

Qayum spoke no English when he arrived here in 1991 but soon landed a job at Old Warson Country Club shining shoes and scraping the mud from the members' golf shoes. He eventually worked his way up to bus boy and then to progressively more responsible positions, and he's still on staff there, although on a leave to start the restaurant, which he co-owns with his brother Fahime, an information-technology specialist at Edward Jones. Barely accented, Qayum's English is now fluently colloquial, belying his having learned it less than 15 years ago.

The restaurant's liquor license was scheduled to be delivered at the end of this week, and Qayum plans a full bar and wine list plus an interior overhaul of the bar side of the two-room restaurant. And as for atmosphere, although the aromas and music certainly set the tone, a little cleaning and a lot of straightening up would go a long way toward enticing passersby to try the place out. A desk topped with disheveled files occupied one of the front windows when we visited, and the floors and carpets on the dining side were sometimes pock-marked, threadbare or not terribly neat. Although modified slightly, the decor still bore much of the theme of previous occupants the Gulf Coast Cafe, with a mosaic of a swordfish not exactly driving home the image of an Asian land of rugged mountains.

That said, in addition to renovating the bar, Qayum has plans to turn a strip of land next to the restaurant into an outdoor dining space for next year. Given what he's achieved in a relatively short time in this country and his obvious fervor for introducing St. Louis to Afghan cuisine, we're confident Sameem will soon evolve into another of the ethnic jewels of South Grand.

Sameem
3191 South Grand Boulevard
314-...

Menu: Afghan cuisine - rice dishes flavored with cinnamon, clove and cardamom; meats and vegetables flavored with cumin and coriander; and several turnover, dumpling and pasta dishes.

Atmosphere: The aroma, music and some of the decorations say "Afghanistan," but there's also some leftover environment from the fish restaurant that previous occupied the space.

Entree prices: Lamb beriani, $10.50; spicy chicken pasta, $9.50; muntoo, $11.

Wine list: Liquor license expected imminently.

Hours: 11:30 a.m.-9 p.m. Sunday, 11:30 a.m.-9:30 p.m. Tuesday-Thursday and 11:30 a.m.-10 p.m. Friday and Saturday.

Smoking: Smoke-free.

Wheelchair access: Good.

Food: B+

Atmosphere: B-

Service: B+