You play crazy bridge with 3 or more players. It resembles standard bridge but it is CRAZY and players compete for tricks or groups of cards. The short-term goal is to take the exact amount of tricks that you bid.

If you do this successfully, you achieve the long-term goal of having the most points.

This game is power packed with score card, high-tech pencil and dip and pretzels to boot.

Looking for a strategic and challenging game to play with friends and family? This is it.

It does not take long for the strategic wits to shine.

Crazy Bridge by GH Enterprises. Preorder now.

RAR –The Holiday Baker & Artist

Mom’s Famous Buttercream Frosting

1 package of confectioners sugar
1 stick of butter
1 box of Philadelphia Cream cheese
1 tsp vanilla

Homemade apple pie–my best tasting recipe to date.

Ingredients
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
3 tablespoons butter, diced
Sugar, for sprinkling
Preheat oven to 450 degrees F.

Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.

Mound the apple and sugar mixture into a pie pan lined with dough. Dot with the cubed butter. Cover with dough and crimp edges.

Sprinkle top with cinnamon and sugar.

Bake pie for 45 minutes. Let rest 20 minutes before slicing.

Spaghetti squash and sautéed kale. Thank you, Katie–another healthy meal tonight.

Cut squash in half, brush with olive oil, place on grill at 400 degrees and cook for 30 minutes.

Our Day of Grace, 17.6 lbs–Best turkey ever.

3 1/2 hours, plus 1 to 3 days’ standing
Ingredients
1 turkey-10 to 12 servings
(10 to 12 pounds)
Using a bigger bird?
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed

Preparation

1.Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).

2.Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).

3.When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

4.Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff remaining onions and the lemon quarters into the turkey cavity. Brush turkey skin generously with oil or melted butter.

5.Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

A Sunrise, Jupiter, FL, November 23, 2013

Thank you, Katie for your gardening efforts and green thumb.

Sauteed Kale

Ingredients
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Saturday, November 17, 2013–Jupiter, FL

First pumpkin pie this year–November 15, 2013

It was the perfect evening–breezy and cool and Oxbridge Academy defeated Gateway Charter (60-26 ) under Friday night lights.

Gateway Griffins, the lion eagles who are drawn to powerful fierce monsters, had to face their fate.

The Griffins were overcome by Oxbridge Thunderwolves’ sheer physical strength, stamina and skill. They were struck by the pack.

Myth or Truth- Are Griffins to be feared? No.

The Thunderwolves add another accolade to their rooster–the mythbusters.

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Friday, November 8, 2013

Chandler Holroyd, Player 37–At his best