Entertaining Ideas
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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.
Re: Poll: How did everyone's Thanksgiving go?
also known as buffalo chicken dip
Um, ok. That sounds vile, but whatever.
I was a guest at my aunt's house. I was pretty surprised to look back and realize it was the first time in a decade I'd spent a holiday with my extended family (I've been with DH's family or abroad or with friends in college).
It was strange to be back with my family - I felt like a 6 yo girl again at the table with all the grown-ups lol
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I don't care for it at all, but I know it's insanely popular. To me it's really wasteful - the recipes I've seen call for four chicken breasts. I can get on board with the 2 cans of chopped chicken, though, in that recipe.
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Well, meth is popular too, but I don't want to serve it at Thanksgiving.
I hosted the ILs the weekend before Thanksgiving, but the day of, it was just me and DH.
The menu for the ILs was:
Turkey
Brown Butter, Sage and Mushroom Stuffing
Macaroni and Cheese
Steamed Haricots Verts
Pistachio and Raspberry Dacquoise
For me and DH, I just did pizza bianca.
Mine was good. My mother cooked a turkey stuffed with celery, onion, sage, rosemary, thyme, and apple, then butter basted every 20 minutes.
Then she made homemade cornbread dressing from scratch, heavy on the sage, and it had pecans on top.
We also had a mix of white and wild rice, steamed broccoli with homemade lemon butter, and acorn squash marinated in orange juice, orange zest, cinnamon, and brown sugar, then baked and brushed every 20 minutes with marinade.
Stick that in your EI pipe and smoke it.
fancy for green beans. i need to start listing my menu in Fench from now on - will really class things up.
we had "le SPAM" topped with "les beanie-weenies" with a garnish of le boeuf en poudre and for the main course le renard
Except that they're actually a different variety and are longer and thinner than typical American green beans.
But, hey. My degree is in French and I'm in culinary school, so I'm prime food snob material.
I'm didn't know you were in culinary school! How far along are you? Does one specialize in culinary school?
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I'm in my second term and I finish in August. At my school, you can either go baking and pastry or culinary, but, beyond that, there's no specialization. If they did, I'd go European cuisine with a focus on French, but alas, no such luck. Guess that's what internships are for.
Learning you're in culinary school explains so much lol The recipes you've posted have always been new and interesting
Hope you get a great French internship somewhere.
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