Phoenix 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.
***Jaye/ other boutiful basket-ers***
I made Sweet and Sour Swiss Chard last night and it was great, better than the sauteed I did earlier.
It'll be on the blog tomorrow but if you want the recipe let me know (I adapted it from the one that was linked yesterday)
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Re: ***Jaye/ other boutiful basket-ers***
Can't wait to meet my baby boy!
it is in the same family as spinach, but I wouldn't eat it in a salad it is too bitter when not cooked.
But cooked it has a similar spinach taste and also tastes kind of buttery.
It's not something I would buy all the time, but I like it
Can't wait to meet my baby boy!