Q. How did you kick it into gear in your opening round?
IAN POULTER: Drivable par-4, obviously just drove it just over the back and a chip shot that you would like to hole, really, so that was a pretty easy birdie.
I hit lob wedge into the next to two feet for birdie there.
17, actually hit gap wedge and had it jump to about 15 feet behind the hole.
And then hit gap wedge into the last.
So you've got opportunities out there if you drive the ball really well, you can cut a couple of the corners and hope that some of these pins -- it was a bit frustrating, I hit three shots heavy today, which was a little unlike me, but 3-under par, I would take obviously on the back nine.
Q. We hear so much about momentum in golf and it's usually going back-to-back weeks. You had a T-3 finish and then a week off. How does that change the dynamics? Anything that you carried over to this week?
IAN POULTER: I think the mindset is to think you didn't have a week off. There was a lot going on last week and a couple of days rest to hit balls, Luke was playing in a tournament and I was busy, because this stretch is possibly three in a row without going back home and then obviously got to go back to the U.K. Packing for three weeks on the road I don't like, but you have to do it. So I think mentally prepare yourself to come away, play hard, try and earn as many World Ranking points and Ryder Cup points as we possibly can and kind of push on into the summer.
Q. I have to ask you the hard hitting investigative questions, (inaudible) and family hosting, was it true that you said it was the best dinner that you had in the clubhouse or where is this on your power rankings of best meals you've had?
IAN POULTER: The two chefs, the husband and wife chef that they have here are remarkable. I have to tell you, it's the best.
Q. The best?
IAN POULTER: The best golf club food I've ever had. I'm actually going to be pounding some weight on this week, so I'm glad it's kind of hot and I can actually burn some calories off, because, I mean, it's starter, main course and dessert. I mean, the food is just sensational. So we're being looked after really well here. There's a number of players staying on-site. And people who have never seen Congaree -- I didn't know about it until only a few months ago -- it's a real treat, it's a gem, it's a well-designed golf course and the food's even better. So it's a great week.
FastScripts Transcript by ASAP Sports