BENTON HARBOR, Mich. -- Ah. Another picture perfect day by Lake Michigan.
Eighty-four degrees. Not a cloud in the sky. But wind? There was plenty of that during the second round of the KitchenAid Senior PGA Championship at Harbor Shores.
Here's what we learned...
The wind on the 209-yard, par-3 fourth hole was vicious on Friday. The hole, with water all up the left side, is difficult enough without wind.
But with the crazy wind that was whipping in off Lake Michigan on Friday, this hole was causing fits.
Scott McCarron, who finished the day with a 3-under 68 and had the lead at 8-under 134, bogeyed the hole after hanging his tee shot well out to the right, as you can see in the video below:
That was a popular place to miss.
The hole played as one of the most difficult in Round 2 with a scoring average nearly a half a stroke over par.
Players aren't afraid to let Nicklaus know how hard the Harbor Shores greens are
Jack Nicklaus took a stroll along the Harbor Shores driving range Friday to greet players.
Just about every player he stopped to chat with had something to say about the difficulty of the course's greens. Nicklaus, of course, designed them.
First it was Olin Browne, playing well at 3 under, who admitted to Nicklaus, "I've been cursing your name for two days."
Nicklaus told him, "good!"
Vijay Singh, 2 under for the week, told Nicklaus that once he was done on the range, he was headed to the practice green.
"I've got to figure out your greens," he said.
Nicklaus seemed to love the critiques. After all, his goal was to make sure his course would challenge the best players on the over-50 circuit and that's what's happening.
In Round 2, the par-4 third hole played to just 263 yards.
While that yardage might seem like a green light from the tee box, there's an awful lot to consider. First, there's the Paw Paw River that runs through the left side. There's plenty of fairway to the right, but there's no bargain on the second shot if you hit it there.
Two very different scenarios played out there on Friday morning in the same group.
First, Miguel Angel Jimenez used a 3-wood off the tee and hit a perfect shot onto the green. He would 2-putt for an easy birdie.
Meanwhile, Jimenez's playing partner Doug Rohrbaugh -- a club professional from Colorado -- hit driver. He found the right side of the fairway and it was not a good spot to be.
Check out what Rohrbaugh did with that second shot -- over a bunker -- with what little green he had to work with running away from him.
That went through the green and into the rough. He would bogey the hole.
The moral of the story? For those players not going for the green, they're better off laying the ball way back and staying away from that right side.
At the very end of a Jack Nicklaus press conference Friday afternoon, KitchenAid Senior PGA Championship clubhouse leader Scott McCarron was waiting in the back of the room for his chance to meet with the press following his 3-under 68 in Round 2.
But, before he was the one taking the questions, he had a question to ask Nicklaus, the winningest major champion in history.
Here's how it went down:
SCOTT MCCARRON: When you have a lead at a major or near the lead in a major, what did you like to eat on that Friday night and did Barbara make you do the dishes?
JACK NICKLAUS: I'm going to answer that in a little different way. I go back to the Presidents Cup in South Africa. And the, we had a gala that we had to go to on Friday night or Saturday night whatever it was -- Friday night. Friday night of the matches. And Jeff Sluman was my assistant captain and the he says, 'what do you want?' We want to have hamburgers. And they went out and had hamburgers on Friday night and they played like hamburgers on Saturday night. So that was the answer to that. No hamburgers.
I'm pretty simple. I like, in the morning, I like to have what I had in the morning before if I played well. If I didn't play well I would change my food. And I like repetition a little bit. I was usually a little bit of fruit and a cheese omelette in the morning that usually carried me through most of the day and have a little snack midway in the round. At night if I was going to have a steak it was going to be a smallish one -- because I don't want too much heavy -- or fish or something like that. But I tried to stay pretty basic. I always tried to stay basic. I always had a lot of uric acid, which means that your joints get stiff. New Orleans was a tough place for me, shellfish and so forth where you get the inflammation in your hands and so forth from that. So I always tried to stay away from that kind of stuff. And I always tried to be fairly simple. Tried not to change where I was the day before. Does that make sense?
SCOTT MCCARRON: That makes sense. No hamburgers. I got it.
Tommy Armour III is the epitome of cool.
He's one of the best-dressed players on the PGA Tour Champions and could easily be confused for a rock star.
It was no surprise that when we walked by Armour's golf bag on Friday afternoon, that even his headcovers had some serious spunk.
Check out these babies, complete with spikes:
It's almost like you need protective gloves to take them off.
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