Jim Nantz

I've been down in Oakville, and I like that.

Whatever that main drag is, there's a lot of good restaurants there.

You know, there's a great classical restaurant called Opus.

I've been a guest there.

It's like in a brownstone.

And it's, I think, in that Yorkville district.

So, no, I like to get out and see the places that this job takes me to.

And because this course is pretty far out of downtown, we're not staying in that

in that downtown area this week.

But we're going to be over there closer to Hamilton.

Whatever.

I'll take it any way I can get it.

And I enjoy it.

That's going to be a big story.

I think that's going to be there all weekend.

Brooks, I was watching the early covers this morning, and he had some remarkable ups and downs, up and downs, trying to save his round early, and it turned itself around later on.

I do want to say one thing.

I know you guys are golf guys.

I have an old Houston teammate of mine who lives up that way, and he's in the Connecticut Golf Hall of Fame.

He's a little older.