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BATON ROUGE, La. -- Ed Orgeron is encouraging everyone associated with LSU to forget the recent past and let go of the frustration that led to the firing of arguably the most successful football coach in school history.Were excited to start Week 1 of our new season, Orgeron, who is now LSUs interim coach , said this week as he prepared the Bayou Bengals to host Missouri on Saturday night.The game is the first for LSU since last weekends firing of popular but polarizing coach Les Miles , who won 114 games in 11-plus seasons in Baton Rouge, not to mention the 2007 national title. A pair of early season setbacks this fall -- both characterized by stagnation on offense and unproductive quarterback play -- hastened the end of the Miles era.LSU (2-2, 1-1 Southeastern Conference) had entered the season ranked fifth nationally , largely because the squad featured a slew of returning starters headlined by a Heisman Trophy candidate in running back Leonard Fournette. But after last Saturdays 18-13 loss at Auburn, LSU fell out of the AP Top 25 .LSU athletic director Joe Alleva wasnt ready to give up on this season. He figured the best coach to save it might be Orgeron, who went 6-2 in his last interim gig with USC.Orgeron also offers continuity, having been a defensive line coach at LSU since last season, and the recruiting coordinator for most of the past year.I would expect our team to come out and play very emotional and play with a lot of energy, Orgeron said. If youve been to our practice the last couple days, guys are having fun.LSU quarterback Danny Etling said his team knows that with only one SEC loss, its season is far from ruined.We still have a lot of goals. We cant let the season go to waste, Etling said. To win out will require hard work, perseverance and guys coming together despite all the distractions.If Orgerons promotion doesnt work out, then at least every top coach in college football knows now would be the time to take a serious look at whether LSU might provide an enticing opportunity in 2017.In any event, recent upheaval on the bayou makes this an interesting time for Missouri (2-2, 0-1) to make its first appearance ever in LSUs Death Valley.Ive been through a coaching change during the season and I understand how that goes, said Missouri coach Barry Odom. Im guessing and suggesting that both sides will be ready to play.Some things to know about Mizzous visit to LSU:HIGH-FLYING TIGERS: Mizzou leads the SEC with 569.5 yards per game. Sophomore QB Drew Lock tied a school record by passing for five TDs in a game twice already this season. Lock is passing for 377 yards per game, which also leads the SEC.They have a passing game that will test you if you try to play the run too much, Orgeron said.But Lock still has to prove he can sustain such prolific play against SEC defenses. Much of his production has come against overmatched non-conference opponents Eastern Michigan and Delaware State.SHIFTING ON THE FLY: While LSU has run the ball on nearly 60 percent of offensive plays this season, Orgeron has promised a change in offensive style under newly promoted coordinator Steve Ensminger.Were putting in new plays, a new offense, Orgeron said. You cant put a lot in in one week but were trying as best we can.WHAT A CROCKETT: Freshman running back Damarea Crockett is showing signs of emerging as a featured player in Mizzous offense. He isnt a speedster, but his all-around ability and 220-pound frame give him potential.Hes a talented kid, and for us, his running style is fitting what were doing schematically, Odom said. He understands that this team is leaning and relying on him. Hes going to play meaningful snaps as we move forward.STOPPING POWER: One area in which LSU has been solid is defense. Under first-year coordinator Dave Aranda, LSUs defense ranks third in the SEC and did not allow a touchdown at Auburn last week, forcing six field goals. Orgeron, a long-time defensive coach, was impressed. He elevated Aranda to associate head coach.FOURNETTES STATUS: Fournette appeared to injure his lower leg late in the loss at Auburn , leaving his availability this Saturday in doubt.We dont know, Orgeron said. All likelihood is that hell try to play.---AP College Football: collegefootball.ap.org Nike Air Vapormax Flyknit Greece . -- The plastic that was taped across the lockers in Oaklands clubhouse came down and the champagne that was on ice went back into the cooler. nike vapormax γυναικεια . A statement from the worlds top-ranked player says all checks "were satisfactory and showed positive evolution" regarding the injury, which contributed to his loss to Stanislas Wawrinka in the final in Melbourne. http://www.vapormaxgreece.com/nike-vapormax-flyknit-3-greece.html .C. - The Carolina Hurricanes have placed backup goalie Anton Khudobin on injured reserve with an unspecified lower-body injury. nike vapormax plus γυναικεια . Howard Ganz, an MLB lawyer, said in a letter to U.S. District Judge Edgardo Ramos that Rodriguezs claims do not come "remotely close" to what is needed to overturn an arbitration decision in federal court. nike vapormax skroutz .R. Smith realized how easily basketball can be taken from him, and he wasnt going to take his place in the NBA for granted anymore. Alysha Clark dominates as a forward for the Seattle Storm -- and she can also throw down in the kitchen.Growing up, my family cooked a lot. My parents had four kids in the house, so eating out wasnt an option really, Clark said. My parents were always in the kitchen cooking and I was always there watching and thats kind of how I began.While her WNBA career keeps her busy, she also loves sharing her passion for cooking with the people that she loves.It gives me a chance to connect with friends and family in a different way other than sports, Clark said.Her go-to meal to for entertaining her guests? This baked chicken spaghetti dish:Day and time: When I have a big group of people at my housePlace: At home in SeattleWhat Im eating: Baked chicken spaghettiWhose recipe: Just kind of my own. When I was playing overseas in Israel, a friend of mine showed me how he did it -- and threw a bunch of stuff together and put it in the oven. I then started making it how I wanted based on how he did.Why Im eating it: When my friends come into town and they want a meal, this is easy for me to make because it makes a lot. And then I can have it for leftovers and eat it the next day for lunch.The recipe: Ingredients: 1 box of spaghetti? 2 jars of spaghetti sauce 1 package of thin-sliced chicken breasts Seasonings (My favorite combination is seasoning salt, garlic powder, pepper and Tony Chacheres creole seasoning) Sliced Kraft singles (2 percent American or cheddar) Gouda (I get the wedges because its easier to shred) Shredded Parmesan cheeese (Or the shredded Italian blend) 1/2 cup sliced mushrooms 2 handfuls baby spinach 13x9-inch casserole panPreheat your oven to 400 degrees.dddddddddddd Cook spaghetti according to box. Drain the water and set aside. Season both sides of the chicken with the seasonings you choose. (Season more than you normally would because this will be the flavor in your spaghetti.)In a lightly oiled skillet, cook the chicken breast on medium-high heat for about 8-10 minutes. Turn occasionally. While the chicken is cooking, in a separate lightly oiled skillet, cook the mushrooms 4-5 minutes until tender and slightly browned. Once the mushrooms are cooked, add your two handfuls of spinach and cook until wilted.Add the noodles, spaghetti sauce and mushroom and spinach mixture to the pot you boiled the pasta in.Once the chicken is cooked, shred the chicken on a cutting board using two forks (one in each hand, pulling in opposite directions.) Add the shredded chicken to your spaghetti mixture and mix together. Take half of the spaghetti and place it in the casserole pan. Cover the top of the spaghetti with the sliced cheese (usually about 6 slices) and season with the Italian seasoning blend. Add the remainder of the spaghetti on top and cover with the shredded Parmesan (or Italian blend) cheese.Bake for 15-20 minutes. You want the cheese in the middle to be melted and the cheese on top to be slightly browned. ' ' '