The USGA and R&A have implemented two new rules that have the golf world buzzing. These rules come after Lexi Thompson lost in the first LPGA major of the season. A fan called in a potential infraction and it was determined that she was in violation of improperly replacing her marked ball and not returning the ball to its original spot. She was assessed a two shot penalty for this.
The first of the two new rules states call-ins will still be allowed and that “the use of video technology can make it possible to identify things that could not be seen with the naked eye.” This standard does not mean that those players who receive more airtime will then be held to a higher standard. Players will not be penalized for infractions if the committee determines that the infraction was not clearly seen by the naked eye and the player was not otherwise aware of the infraction. Even if a video shows an infraction, if it was not clearly visible by the naked eye and the player was unaware then the player will not be assessed a penalty.
The second rule states that players cannot be held to the same degree of precision that video technology would provide. This “applies when a player determines a spot, point, position, line, area, distance or other location in applying the Rules.” It is this rule that applies to Thompson. A player’s judgement will be accepted as long as their actions can be considered reasonably expected under the given circumstances even if a later video review shows otherwise.
You can click here to read the full article from the USGA on this matter.
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Andover Country Club Executive Chef, Elaine Chirichiello, showed us how to make traditional Pete de Seour Cookies! These delicious and flaky cookies are super easy to make and the perfect solution for leftover pie crust dough!
Pie crust dough
Pre-heat oven to 350 degrees. Grease cookie sheet with cooking spray and then spread molasses with a pastry brush on to the cookie sheet. The molasses will create a sweet and crunchy coating to the bottom of the cookies.
Roll out left over pie dough until it is the same thickness you would use for a pie shell. Use flour as needed to keep the dough from sticking to the surface of the rolling pin.
Once the dough is completely rolled out, brush softened butter on to the dough.
Add a fairly thick layer of brown sugar on to the dough on top of the layer of softened butter.
Take the edge of the dough on the long side and start folding towards you. Roll the dough into a long cylinder.
Seal the rolled dough with more of the softened butter to keep the pinwheels together. Slice into 1/2″ pinwheels.
Place the pinwheels on the molasses coated cookie sheet and bake for 12-15 minutes at 350 degrees.
The end result are warm and flaky cookies with a crunchy molasses coating on the bottom. Enjoy!
Like what you see? Andover Country Club members enjoy Chef Elaine’s cooking everyday in our two gourmet restaurants. Contact us to learn more about membership.