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Amateur golfers, to define them in a nutshell, would be among the more complex breeds of athlete because of the general indistinctness of what they are attempting to do. While many onlookers may not grasp the notion of what it means to pursue this passion through the amateur golf tour circuit, others will knowingly look on with an air of familiarity as to the notion of working up in the world of golf to become, one day, a pro.

Amateur golf tours are a great way for one to develop the skill of golf. first, it's important to note that there is an actual definition of an amateur player according to the United States golf Association. An amateur player reaches that status first by reaching what is known as golf skill. golf skill is assessed by a player's success at a competitive level. The level of competition can be local or national; the important aspect is that the player is successful competitively. Once a player has success in competitions and is recognized as having golf skill, this is known as golf reputation. again, a reputation can only be gained through actual playing and recognition of golf skill. Simply being associated with the game of golf, administering tournaments or being an instructor does not gain a player reputation or skill.

After achieving a level of reputable golf skill and establishing a status, an amateur may become an amateur player. This is a player that does not yet play for money and does not accept money for teaching the sport of golf. An amateur player may not claim to be a pro golfer, either, and may not engage in any action that would credit them in the same fashion as a professional player. Breaking this code of ethics would also include accepting any endorsements from commercial groups, allowing names or likenesses to appear for commercial purposes, or entering into professional agreements with sponsors or agents.

Finally, an amateur player is not allowed to apply for membership to any organization for professional players. Of course, there are exceptions for every rule, and amateur golf is no exception. An amateur player is allowed to apply for an assistant professional player. They are also allowed to enter and play in a tournament or competition that will lead to play in a professional competition. The only difference in play between them and a professional player is that an amateur player must forfeit all rights to any prize monies that they could potentially win.

There are many more rules and exceptions regarding amateur golf play. Basically, the important thing to note is that to become an amateur golfer is a simple task. It is only for those who love the game of golf and are serious in devoting their time to playing the game and improving their game. Becoming an amateur golfer isn't for those who would like to create a career in the field of golf. With the rules of payment and expenses in place such as they are, it would be nearly impossible to create a career in amateur golf. Becoming an amateur golfer is more for a player that has already played competitively in a business or school league and is looking for play on the next level. Whatever the reason a player has for wanting to become an amateur golfer, it would be highly recommended that they become familiar with the rules and regulations set up by the USGA before they take that next step.

Joseph Wilson is an avid golfer, who offers excellent golf tips at http://www.golfimprovements.com/index.php You can find a great source of golf related information from help in choosing the right golf clubs to improving your golf swing.

With warmer weather looming on the horizon in Northern america, many women and men start to simplify and streamline their diets. Gone are the heavy chili dinners and beef stews that fill our bellies in the dead of winter. Enter the salad: cool, fresh, crisp bursts of flavor - but not necessarily a significant caloric savings over a meat and potatoes dinner. The culprit: creamy, oil based dressings. The solution: for most, it's to take their dressing on the side.

Traditional commerically prepared salad dressings are an easy way to turn a healthy salad into a calorie-dense, fat-laden disaster. Bottled dressings can have anywhere from 8 to 20 grams of fat per serving.

Take your dressing on the side? Never! At least, theres never a need when you make your own healthy salad dressings.

Of course, you can buy decent commercial low-fat dressings, or even organic dressings but, more often than not, they are loaded with unhealthy elements like sugar and heavy amounts of heart-unhealthy sodium.

Its hard, however, to beat a homemade dressing!

The key to making delicious healthy dressings at home is to reduce the oils and other fats, and bump up the ingredients that add texture and flavor.

The oil in any salad dressing serves several functions, including providing a cling" or "binding" factor, so your acidic and other flavorings (such as vinegar and herbs) dont end up in a puddle at the bottom of the bowl.

Oil also serves to soften and balance the acids so that they're more pleasing to the pallate.

When thinking of healthier dressings, most people eschew creamy dressings in favor of lighter vinaigrettes. But classic vinaigrettes often use a 3-to-1 or 4-to-1 ratio of fat to acid (for example: olive oil and red wine vinegar). Such a ratio can yield at least 10 grams of fat per tablespoon! And who uses just one tablespoon?

So what constitutes a healthy salad dressing?

Let's look at oil.

When choosing oils for your dressing, think carefully about flavors. Extra-virgin olive oil is almost always an excellent healthful and flavorful choice. But so are nut oils such as almond, macadamia and hazelnut. Each contributes complex yet subtle flavors that can complement a salad. Olive and nut oils also are rich in healthy monounsaturated fats.

You can reduce the amount of oil, however, in any dressing by approximately 40 percent if the other ingredients that balance the dressing are not too acidic.

A common complaint when reducing the oil content of a dressing recipe is that one often misses the thick texture that oil adds to your recipes. Try adding Dijon mustard as an emulsifier to make up for the reduced oil. Like oil, mustard is thick enough to bind the other ingredients and adds a tangy flavor.

In creamy dressings, the emulsifier often is sour cream or mayonnaise (and sometimes oil, too). Providing a healthy option for these ingredients is an easy fix.

Nonfat yogurt, reduced-fat sour cream, and reduced-fat mayonnaise all make good substitutes. They each have good flavor and produce dressings that hold together and coat vegetables quite well.

Or try buttermilk. Buttermilk is always either nonfat or reduced-fat. Its thick texture and mild, tangy flavor makes it a useful ingredient.

With a little bit of ingenuity and creativity, it is possible to make healthy salad dressings without sacrificing good nutrition by cutting calories, fat and chemicals.

Deborah Carraro is an avid nutrition, health & fitness enthusiast with a passion for sharing knowledge and experiences. As VP Operations for a successful online Natural Health business she has worked with the best nutritionists, fitness professionals and health experts.

You can find her online at http://www.yogaforoptimalhealth.com/HealthySaladDressings.html

If you do not like the way a MS Word toolbar button looks, you can change its image very easily.

1) Select Tools > Customize from the main menu to display the Customize dialog box.

2) Select the button (the image of which you would like to change) by clicking on it directly on the toolbar. A black rectangle will display around the selected button.

3) Click the Modify Selection button in the Customize dialog box to display the drop-down menu.

4) Select change button Image option to display all the wonderful icons available to you. Select one and presto! Your toolbar button now has a new spiffy look!

5) If you would like to edit an image by hand to anything you like, you can do that as well by selecting the Edit button Image option.

************ How to Record a Word Macro?

Recording and running macros in MS Word will save you from re-performing repetitive tasks.

Imagine for example that you would like to transform certain words in a document by changing the font family to Brittanic Bold and increasing the font size to 24 points.

If in a 10,000 word document you have 100 such words to change, wouldnt it be much better to do it by just clicking a button on your toolbar rather than changing the font family and size 100 times in a row?

This is how you can record and use a Word macro:

1) Select Tools > Macro > Record New Macro from the Word menu to display the Record Macro dialog box.

2) type in a Name for your macro in the Macro name field.

3) Click the Toolbars button to display the Commands tab of the Customize dialog box.

4) Click and hold your cursor on the macro listed in the Commands list-box of the tab. The cursor tip should change into a + sign. Drag and drop the macro in anywhere you like on your toolbar. When the cursor changes into a vertical I beam it means it is ready to drop your newly created macro button at the selected spot on your toolbar.

5) Then go ahead and change the font family to Brittanic Bold and font size to 24 (through format > Font dialog box).

6) When you are done, click the STOP button on the mini Macro tool bar displaying over your document and you are done.

Now every time you select a word or a paragraph and then click the macro button on your toolbar, your selection will automatically be changed to the new font, size 24. Isnt that great?