Certainly, BlogShares is a game of wit and strategy. You can either become very rich or end up trying to recover your losses. It is a fantasy game and is played with play currency called B$. You can play the game whether you own a blog or not, but if you have a blog, be sure to claim it. You will receive extra B$ and chips for doing so. You can also receive chips, karma and sigma by voting the industry that a blog belongs in. Chips can be used for fun on a game called chance or they can be sold for B$ to recover or get more money to buy with.

For you bloggers, this game also teaches you a lot about traffic and linking. You begin to realise where the real traffic is at and where it goes. Where else can you play a game that you can gain fantasy bucks, learn and have fun doing so? I suggest that you click here and check BlogShares out.

See you there!

Mike

Technorati Tags: blog, blogshares, fantasy stock market, online games, blogs, blogger

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Ingredients:

• 1 14/16 lb Turkey
• 3/4 Loaf of Breads
• 1 1/2 Stick of Butter
• 1 Medium Onion
• 2 Stalks of celery
• 1/2 lb Sausage
• 4 Cups of Water
• 1/2 teaspoon Basil Leaves
• 1/2 teaspoon Parsley
• 1 teaspoon Salt
• 1 tablespoon Chicken Broth Powder
• 3 Celery Leaf Tops

This recipe is for what I call a “traditional” turkey with homemade stuffing and can be prepared and cooked faster than my original slow cooked turkey. It is also for a smaller bird than my original recipe which again is for quick serving. Quick in this case is around 1 1/2 hour preparation and 4 1/2 hours cooking time. So if all goes right, you should have a tender and juicy stuffed turkey on the table in around 6 hours. OK, let’s get started!

Preheat your oven to 325. Notice that I say that we will use 3/4 loaf of breads. This is because for my stuffing I like to use a mixture of bread that will usually include some white, wheat, rye or pumpernickel rye, cuban bread or dinner rolls. I have used garlic bread sticks as well and that will give your dressing a nice flavor.

Gather together around 3/4 loaf of breads as above and put it in a 13 x 9 deep pan or larger. Put the pan loaded with the bread in the oven. You will need to keep an eye on the bread and turn it a couple of times so that you get some of the pieces close to a dark toast color as below.

While the bread is toasting, you can brown the sausage. Tip: because you are doing this early morning, I usually will cook the whole pound of sausage. Use 1/2 pound for the stuffing and the other half set aside to make sausage gravy and biscuits! Do this and you will have kitchen help hanging around. I will post my recipe for the sausage gravy and biscuits another time if you need it, but for now back to our turkey dressing.

While you are browning the sausage, chop the celery, celery leaves and onion and set it aside. Don’t forget the bread that is in the oven, turn it bringing some of the slices to the top and flip them over. The bread should be getting light brown by now.

In a medium sauce pan bring 4 cups of water to a boil and add a couple of the leaves from the celery finely chopped to the water. When the water boils, turn it down to a simmer and add the chicken broth powder, salt, basil and parsley. Let this mixture just steam a bit and turn it off. You will be adding this to the bread.

By now your bread should be well toasted. Remove it from the oven and let it cool a bit. While the bread is cooling, drain the sausage of fat and return to pan. Set the pan on the same burner, but lower the heat to just above warm. Put 1 stick of butter in the pan with the sausage and let it melt down. While the butter is melting, chop your bread into cubes. I usually add a bit more basil and parsley into the bread while chopping.

Now that the butter has melted down with the sausage, turn up to a medium heat and add the chopped celery and onion. You want to just lightly heat this mixture, being careful not to fully cook the celery or onion. When the mixture begins to sizzle a bit, add the bread that you have cubed.

While stirring the bread, butter, sausage, onions and celery together, slowly pour in the water and spice mixture to moisten the bread. Mix all together lightly trying not to mash up the bread to much, but get it all moist. You may need to add more water depending on the types of bread that you used.

Be careful not to soak the bread! It will gain moisture while cooking inside the turkey. Remove the wrapping on your turkey and wash the bird inside and out. Remove the neck and giblets and wash the inside of the turkey well with cold water. You can cook the neck and giblets for those who like them, if not, for this recipe, throw them away. Again, this would be used in the stuffing for my original recipe, but for the traditional, they are not of use.

Pull the turkey neck skin up and stuff some dressing into the pocket below it. Then pull the skin back down and tuck it under the turkey setting the bird in your roaster pan. You should have 1/2 stick of butter left and it should be soft from being out. Take the butter and rub the turkey down with it. Be sure to coat the turkey well with the butter as this is what will cause it to brown nicely. Lightly sprinkle the chicken spice all over the turkey and put it in the oven at 325. Your turkey should be ready to serve in about 4 1/2 hours depending on the size of the turkey. Most turkeys have a pop-up timer that will pop when the turkey has reached the proper temperature.

I also suggest that you use a roaster oven as in my post about my Thanksgiving Turkey.

Don’t throw that turkey juice away, it makes a wonderful gravy!

So there you have it. My traditional stuffed turkey recipe. Give it a try and tell me how it turns out. I will post my original turkey and dressing recipe on a later date. However, for this recipe you will need more time and a larger bird.

Merry Christmas!

By popular request, I have made this recipe available to print. Click here to view and print this turkey and dressing recipe.

Technorati Tags: thanksgiving, turkey recipe, food, cooking, holidays, stuffing, home cooking

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When I play online, I enjoy the first person shooter games. I am a big fan of Delta Force created by Nova World. The Delta Force game has many releases and I have just about all of them. I am currently playing the Joint Operations Escalation using the International Conflict MOD. I am not good mind you, I just enjoy it. My highest game rank is only Lieutenant Colonel. I do hold a silver ka-bar in close combat for knife kills and I am working the gold bars.

I also play America’s Army on occasion, just to break away from the keyboard patterns of the other games. I found that by playing games with different keyboard setup will increase my skill and movement. Thus I can stay alive a little longer. America’s Army was developed by the United States Army as a recruiting tool and the game has been very successful, as a game, I am not sure as to recruitment. The good thing about this game is that you must go through basic training and graduate before you can play with other people.

If you play these games and want to get together on the field, just let me know. I’ll set something up. If you just want to look me up, my nova world player name is here. Remember, you can run, but you will just die tired.

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During bike week or biketoberfest and when you are in the Edgewater, Florida area if you love a good steak visit Rich’s Place. Just south of Daytona Beach about a mile down Highway 1 from the noname saloon on the west side of the road. The atmosphere is laid back in a 50′s style with rock-n-roll and Elvis memorabilia all over.

I can’t think of any other steak place that I have eaten at where the steak has been cooked to perfection every time. Rich’s Place steak hits the spot! The burgers are fantastic too. Be sure to visit Rich’s next time you make the trip to Volusia County for any of the Florida motorcycle events. You won’t leave hungry and you won’t be disappointed.

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It was a big bird, 18 pounds! I used to cook my turkey in the oven wrapped in paper shopping bags. The paper bag holds in the juices and flavor and makes a very tender dish. It has to be slow cooked when you use a paper bag at about 225 F for two reasons. The turkey will turn out very tender and the obvious, it keeps the bag from catching fire.
 

Back a couple of Christmas ago, my wife and I received a roaster oven from her brother David. The kitchen tool has proved to be one of the most useful cooking appliances that I have. There is not much that I can not cook in this thing, including a Thanksgiving Turkey.
 

I still slow cook the turkey in the roaster, but have eliminated the paper shopping bag. The turkey still comes out juicy and tender cooked over night.

This turkey looked good when it came out after being slow roasted for 14 hours, but look at the way it slices! The dressing was home made from scratch, none of that pepperidge farm stuff. Needles to say, I was full when I walked away from the meal that I cooked today.

Hope everyone had a wonderful Thanksgiving!

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Capt. Rick brings my first dolphin aboard

Since my youth, I have loved to fish! As a kid I used to fish with my brothers at a small lake named Lake Osborne in the city Of Lake Worth, where I grew up. As we got older, we started fishing from the pier in the Atlantic Ocean off the Florida east coast.

Then we learned the art of snook fishing off the bridges of the Intercoastal waterway. When I say art, I mean this breed of fish is smart and it truly is an art to be able to bag one. Especially from the height of a bridge like the Lantana bridge. The Lantana bridge was my favorite place to stay over most weekends to fish for snook. Snook is a game fish and is controlled by the Florida Marine Patrol and at the time you were allowed to have 4 fish a day with a minimum length of 18 inches. Gone are those days.

Capt. Rick and my bud Jeff Townsend with his big bull Dolphin

Back in May, my good friend Jeff Townsend took me out for my first charter boat fishing trip aboard the Surf Rider with Captain Rick Marchetti. We had a blast! Jeff and I hooked into a dolphin at the same time. He caught the bull, which is the male of the species and I caught the cow.

We had a good day of offshore fishing

Capt. Rick wanted me to toss mine because Jeff’s fish was bigger. I said no way, I am hauling this thing in, as I started reeling even harder. We were successful at landing both fish plus a slew of others.

Technorati Tags: offshore fishing, florida, dolphin, jeff townsend, mike odom

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