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Thats because it works. Here are 6 keys to chipping as if you were putting that I recommend in my golf lessons: Replace your wedge with an 8 iron Take a normal putting stance Place hands and weight forward Hold the club vertically Hit the ball off the toe-end of the clubface Rock your shoulders to control roll of ballFirst, set-up as if your were going to make a long putt. Use your normal putting grip and play the ball back in your stance, off the inside of the heel of your back foot. The 8 iron is ideal for this type of shot because its short enough to deloft without the clubs shaft hitting you during the shot. Also, keep your hands and weight forward, favoring your front side, as you would if you were hitting a chip shot. Hold the club vertically, so that the clubs heel is raised off the ground, enabling you to stand closer to the ball.

Many of todays ranges, including electric, gas, dual fuel, and induction models, include convection ovens. This feature holds the promise of more even browning when baking and roasting, as well as improved efficiency that can allow you to bake or roast at lower temperatures and for less time than you would using your oven in standard bake mode.Before we go any further, we should explain the difference between convection ovens and standard ovens. Standard ovens use one or more heating elements in the floor of the oven or under the floor of the oven to heat the oven compartment. These heating elements can be electric coils or gas burners and they cook your food primarily through radiant heating.A convection oven can be used in standard bake mode like the conventional ovens you have used previously, but when you switch to convection mode, you activate a fan or fans that circulate the hot air within the oven compartment which evens out the temperature throughout the entire oven compartment, encourages more even browning, speeds cooking times and allows the use of lower cooking temperatures.Some true convection or European convection ovens go one step further and add an additional heating element specifically to heat the air being circulated in the oven rather than relying solely on the heating elements in the oven floor to heat the air being circulated by the fan(s).While still relatively new to home kitchens in the U.S., professional chefs and bakers have been using professional convection ranges and ovens for many years, and so have home cooks in Europe.If youve recently purchased a convection range, here are some basic tips to get the most out it when baking and roasting:Dont be intimidated by this new feature. If you have it, start using convection mode when you bake and roast.Experiment with convection mode using some of your favorite recipes by lowering the oven temperature slightly and reducing the bake time. One rule of thumb often used when using convection mode is to reduce the oven temperature by 25 degrees Fahrenheit and cutting the cooking time by approximately 25 percent. In many typical applications that could work out to maybe 10 or 15 minutes less time in the oven.Avoid opening the oven door since that allows hot air to escape and interrupts the hot air circulation patterns and slows cooking time. Opening the oven door also slows cook times with conventional radiant ovens.Until you get used to using convection, its probably a good idea to check on food more frequently by looking through the ovens window and paying attention to what your nose tells you about the cooking food. Open the oven door as little as possible.Most people will find that convection provides improved results when roasting meats (especially when crisp skin is desired as with turkey, chicken and other poultry), the same holds true with roasted vegetables, where caramelization is desired.Similarly most baked goods benefit from the use of convection, including breads, pastries, pies, tarts and cookies.Some people may not like the effects of convection on delicate cakes which may brown too much or develop an unwanted crust.Souffls, popovers and some muffins may look wind-blown from the air current caused by the fan(s) in convection ovens. It may be best to bake these items in conventional bake mode.When baking or roasting in covered pans, deep roasting pans or oven bags, there may be less benefit from convection mode. If you use oven bags, make sure they are recommended for convection cooking.Take a few minutes and read the manual that came with your convection range.Once you get comfortable with your convection oven, youll wonder how you ever lived without one.

Gloves are in, and personally, I'm a huge fan. You may laugh when I say that I'd be cruising around Los Angeles wearing a pair of shorts, a tank, sandals and arm-length fur gloves if I could get away with it, but I am so utterly and completely serious. If it weren't for the gawking and staring from on-lookers, I would do it in a heartbeat! From fur to lace to chain, there are so many different styles in gloves, and I guarantee that there are a pair of gloves out there to suit anyone. Need your fall and winter glove and handbag fix? Me too!We know summer is over and the fall season is pretty much here, so the question arises, "How do I wear gloves with my handbag? And which pairs of gloves look good with what handbag?" Well, here are some glove-to-handbag tricks, tips and trends!ChainChain is tough, edgy and very much still in these days. What goes great with chain? Studs, of course.

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