I shot an even-par 72 Friday for a 1-over-par 145 total and made the cut by one shot. I'm tied for 28th place, 13 shots off Greg Norman's lead.

I wasn't really thinking about the cut on Friday. Had I started the round poorly, that might have been something I was thinking about. But to play well on the front nine with all pars, then to birdie No. 10, it gets you a little more comfortable. I also birdied No. 17. My bogeys were on Nos. 11 and 15.

I was playing well coming into the tournament but at the same time, the way I was feeling this week, to put up two decent scores is satisfying.

I came down with a flu bug on Tuesday morning. I am feeling better than I did on Thursday. I didn't feel nearly as tired or weak. My voice isn't quite the same but I'm not nearly as congested as I was the last couple of days.

On a scale of 100 percent, I was probably about 20 percent healthy on Thursday. Friday, I was about 55. I'm getting there.

The reason I bogeyed No. 15 was that I left a shot in the bunker. That put me at 2-over-par for the tournament. I didn't know what would make the cut, but I figured it would be best if I went ahead and made one or two birdies coming in.

It's not like you can force anything on this course. I made a par 3 at No. 16, which is a real good score on that hole.

On No, 17, the pin was back-right and it was a difficult one to get to. I was fortunate to hit a shot just over the bunker and it kicked all the way back there. I made about a 10-footer for birdie and then parred No. 18.

The 12th hole was playing hard Friday. You can't feel what's going on with the wind. You just pull the club and hit it. I made a 3 and ran to the next tee.

Puggy Blackmon, my golf coach when I played at Georgia Tech, has been out here since Tuesday. I want him here. He's one of the important people in my life. I felt like it was important to have the people you care about around. It's a big thing, playing in your first Masters.

If you ask any golfer who plays twice a week anywhere in the country, they could go through every hole here and tell you what the par is on them. I bet if you give them some other famous courses they couldn't do that. It's just a special place that everybody knows about it.

I'm enjoying the experience this week. It would be tough not to enjoy it, even if you were shooting a ton. You don't encounter these type of playing conditions ever. In the U.S. Open, you can get greens that are really fast but they don't have the severe undulations that these greens here do.

It looks like everything is wide open off the tee, but you have to put the ball in certain spots. You can't just hit it in the fairway. You have to hit it in the right third of the fairway or the left half. Things like that.

It makes it enjoyable. At other courses, you just peel it off the tee and then you hit it at the flag. Here, you've got to bounce it around and do some various things with it. It makes it a lot of fun. It's kind of like playing overseas for the British Open. It's a nice change.

I'll teeing off today at 11:45 a.m. with former Masters champion Craig Stadler.