Baton Rouge Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Christen
I'm thinking of making your goat cheese and spinach tartlets for Thursday. I have a couple questions though.
Instead of messing with phyllo dough, do you think I could just use the little dough cups they sell at sam's?
Also, can these be made on Wed, put in the fridge and then baked just before everyone arrives on Thursday?
Thanks!
I just noticed that I have that exact same fleur de lis platter. We got it as a wedding gift from someone. 
Re: Christen
I'm making those for Thanksgiving too! I'm also going to attempt using the little already made cups. I haven't done that before so I really don't know how it will come out, but phyllo dough is a pain in the (_|_) and I won't have time to mess with it. So my plan is to make the filling the day before and stick it in the fridge, then Thursday when it's time to bake it, I'll sprinkle some parmesan cheese into the already made cups, heat up the filling and fill them, then sprinkle a little more parmesan cheese. Because I don't know how the cups will do being refrigerated and reheated.
I remember you saying it was a pain. I wont have time to mess with it either. Ok, thanks! I am officially putting this on the menu!