SCC Newsletter 11-2006 (November)

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Wayne is at it again! October 30, Wayne Carver and his crew along with the SCC
staff started completion on the wall of our signature Hole # 16. This is truly one of
the best aesthetic & structural improvements our golf course has undergone. If it
were not for Waynes willingness and hard work, this project would not happen. I
encourage all members to make a special effort to thank Wayne. Once again, the kids Halloween activities were a success. I would like to thank
Michael Wolfe for preparing his trailer for the 2nd annual hayride. The Season is starting to wind down, and it is that time of year to remind you that
pro shop credit will expire at year end. If you plan to use your credit for special or-
ders, you will need to place your order by the first week in December. The pro
shop is expecting a winter Adidas order by November 8. L L L L E T T E R E T T E R E T T E R E T T E R F R O M F R O M F R O M F R O M T H E T H E T H E T H E M A N A G E R M A N A G E R M A N A G E R M A N A G E R N O V E M B E R 2 0 0 6 N EWSLETTER N OVEMBER 2006 E-Mail Drawing Congratulations Marcy Hinton! Winner of November Sunday Buffet Drawing In order to be eligible for
the drawing, you must
submit your e-mail ad-
dress to the Club to be
added to the Clubs ad-
dress book. If you do
not have an e-mail ad-
dress, simply call and
have your name added
to the list. If you have
submitted your e-mail
address but are not re-
ceiving SCC notices,
please call to verify your
address. The next
drawing will be held
November 30, 2006 . Starkville Country Club P.O. Box 226 Starkville, MS 39760 Phone: (662) 323-1733 Fax: (662) 323-1818 www.starkvillecc.org Pro Shop/Business Office Tuesday Sunday 8:00 am 5:15 pm
Club closed November 23 Restaurant Tuesday Saturday 11.00 am 1:30 pm Advertised Sunday Buffets 11:00 am 1:30 pm Club Operation and Contact Information Welcome New Member Eric Thomas NEW YEARS EVE PARTY
Plans are underway for the 2007
New Years Eve Party. The last
several years have been a huge
success. Members are welcome to
invite guests as they have done in
previous years. We will soon have
invitations available to send to your
guests. If you would like to provide
us with the names and addresses,
we would be happy to send these
out for you . SCC maintenance staff has
planted fescue on several areas
of the golf course. Also, the driv-
ing range tee and target areas
have been overseeded with rye
grass. Please keep carts off
these areas as they grow in. All
members using the driving range
are asked to hit inside the roped
area. All players are responsible for
repairing divots with sand, repair-
ing all ball marks and raking bun-
kers. See you at the Club, SCC Golf Guest Policy Effective October 1, 2006, any member who
does not sign their golf guest in at the pro
shop and pay guest fees will be charged
double fees on their account and be taken
to the Board for disciplinary action. No
guests are allowed on Monday unless prior
arrangements are made. SCC Late Payment Policy All statements are due upon receipt and are
considered past due on the 20 th of each month. A grace period will exist after the 20 th until the end of that month. Those bills not
paid by the end of the month will be as-
sessed a $25 late charge and considered 30
days past due. If the bill remains unpaid the
following month, the bill will be considered 60
days past due and assessed $50 in addition
to the previous months $25 for a total of $75.
All club privileges will be revoked at that
point. Membership termination and forfeiture
of club stock, if applicable, will be enforced at
90 days past due. SCC Golf Rules The golf course is available for Members
and Members out-of-town/county guests
ONLY. All members are required to check-in
their guests in the Pro Shop. All Members, please sign in at the Pro Shop
prior to play. Please use the 90 degree cart
rule and stay on carts paths around greens
and tee boxes. During inclement weather, PLEASE use
your best judgement and stay out of WET
AREAS. F F F F R O M R O M R O M R O M T H E T H E T H E T H E F A I R W A Y F A I R W A Y F A I R W A Y F A I R W A Y P A G E 2 N O V E M B E R 2 0 06 Congratulations Womens Club Champion - Claudette Horanburg Junior Champion 14 & over - Nick Klaskala 13 & under - Logan Maddox Rule 1 defines the Game of Golf by explaining how the
game is played. There are three other features in this
Rule. Rule 1-2: Influencing the ball other than through strokes is not permitted. For example, a player who pur-
posely jumps close to the hole to cause his ball to fall
into the hole is in breach of Rule 1-2 (see Decision 1-
2/4) Rule 1-3: The players are not permitted to waive a Rule For example, agreeing to concede putts of a certain
length (i.e. 'in the leather') is an agreement to waive
Rule 1-1 (see Decision 1-3/2) Waiving a Rule of Golf is a
breach of such serious nature that there is no time limit
for disqualifying a player in breach of Rule 1-3 (see Rule
34-1) Rule 1-4: When a point is not covered by the Rules, it
must be decided by equity. When a situation is not cov-
ered by a Rule of Golf, the Committee must make its
ruling in equity i.e. by treating the current situation in a
manner similar to the way a like situation is treated. GOLF TIP OF THE MONTH Want extra distance without extra effort? If so, simply turn your
shoulders a little farther on the backswing. This extra coiling creates
a greater swing arc and thereby produces greater leverage. And the
more leverage gained, the more clubspeed possible during the re-
lease. The results of that little extra turn will reveal that power de-
pends mainly on a full free swing and a delayed hitting action, not
upon a forced, speed-up tempo. P A G E 3 N OVE M B ER 2 006 Recipe of the Month CREAM CHEESE POUND
CAKE The cake is put into a cold
oven and then baked slowly at
gradually increasing tempera-
tures. 1 cup (2 sticks) unsalted but-
ter, room temperature
1 8-ounce package cream
cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room tempera-
ture
4 teaspoons vanilla extract
3 cups sifted all purpose flour Butter and flour 12-cup Bundt
pan. Using electric mixer, beat
butter and cream cheese in
large bowl until fluffy, about 4
minutes. Add sugar and salt;
beat 10 minutes, occasionally
scraping down sides of bowl.
Add eggs 1 at a time, beating
until blended after each addi-
tion. Beat in vanilla. Beat in
flour at low speed until batter
is smooth (do not overbeat).
Transfer batter to pan. Place pan in cold oven. Set
temperature at 200

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