HAPPY St. Patricks Day EVERYONE
Tomorrow is St. Patricks day
Don't forget to wear something green so you don't get pinched
We are always looking for more TDS
If anyone is interested, please go to this link to apply:
Player of the Month will be back in April
I have an online wheel with everyone's name in it and I will spin it once a month. Whoever it lands on will be the player of the month. I will ask questions nothing personal and will be posted in the newsletter and winner will get 10k.
chefboyrd1_2011 is the winner for December and his questions and answers are listed below \
1. How many years have you played online backgammon? 15
2. Have you ever played backgammon on a real board at home?
I have played live backgammon since 1981. I learned playing with the SIU-C backgammon team, I wasn't on the team, they played in a bar on Tuesday nights and they let me join in.
3. What is your favorite movie? I don't really have a favorite movie, I like good action/ adventure movies.
4. What kind of hobbies do you have at home? cooking, watching movies, shooting pool.
April Marathon will be Saturday April 13th
Here are the winners for March
20,000 chrispjlmtd Mag7primesspct 3 times MAG7_Ginny 2 times oilserve MagicDice tm7_gammon rayb12 stevenk3412 2 times 10,000 koalla38 AIM_equanimous 3 times magicalauss yardpup1 2 times tm7_gammon 5000 Mag7primesspct 1000 Mag7primesspct
BATTLE OF LEAGUES For March will be Saturday March 30th at 3pm Est time
TOC is always the qualifying tourney for BOL and is done the week before. Will be Saturday March 23rd The top 4 winners are the qualifiers. If for any reason they all cannot play admin will find a replacement
ALSO A BIG WELCOME TO OUR NEW MEMBERS
Looking Forward to Having You all Play In Our Tourneys
gammongal D_UB__66 startmeup AIM_Farhad MagicDice Minerva_ Toronto701 Nobody LadyJ2024 AIM_No1Player GammonVin Miss_Terious
Birthday Calendar
Chefboyrd1_2011 Corner
SHEPHERD'S PIE POTATO SKINS
250 g / 8 oz lamb or beef mince (ground meat) ▢1 tbsp olive oil ▢½ onion (brown, white or yellow), diced ▢1 clove garlic , minced ▢1 1/2 cups frozen mixed vegetables (pea, corn, carrots) (or fresh) ▢2 tbsp flour ▢1 cup beef stock/broth (or 1 stock / bouillon cube dissolved in hot water) ▢½ cup water ▢½ tsp salt ▢½ tsp dried thyme ▢½ tsp dried oregano ▢Black pepper POTATOES AND MASH ▢4 large potatoes , scrubbed clean (about 400g/13oz each) ▢½ to 1 cup milk (full or low fat) ▢2 tbsp butter (optional – but highly recommended) ▢Salt to taste
Instructions
Preheat oven to 180C/350F. PREPARE THE POTATOES AND MASH Prick the potatoes with a fork (about 6 times on each potato) and microwave on high for 5 minutes. Then turn and microwave for a further 5 minutes. Pierce with a knife to check if they are cooked. Remove from microwave (use a dish cloth). Cut off the tops and scoop out the center using a spoon, leaving a fairly thin skin (about 0.5 cm / 0.2”). Place the potato scooped out in a bowl. Add milk, butter and salt and mash with a potato masher until smooth, or to your liking. If you want to pipe the filling, place the mashed potato into a piping back with a large star tip nozzle. FILLING Meanwhile, make the filling. Heat the olive oil in a large fry pan over medium high heat. Add onion and garlic, sauté for 2 minutes until softened. Turn up heat to high. Add mince beef (ground beef) and cook, breaking up the mince as you go, until nicely browned and cooked – about 3 minutes. Sprinkle over flour and stir to combine. Add remaining ingredients and stir to combine. Bring to simmer and continue to stir until the sauce is thick and glossy – around 2 minutes. Remove from heat. ASSEMBLE POTATOES Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well. Pipe over the mashed potato, or scoop it on with a spoon then fluff it up with a fork. You probably won’t use all of it – save the remainder or serve it on the side. Place in the oven and bake for 15 to 20 minutes until the mashed potato is starting to brown on the ridges. Serve immediately! |