August 2006 Weddings
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.
*ESF*
I'm probably a big dork by doing this, but I was just recipe-searching online and came across this, and it made me think of you:
Pesto with Basil & Arugula
Ingredients
- 2 cups basil leaves
- 2 cups arugula leaves
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons walnuts
- 3 tablespoons olive oil
- 4 garlic cloves, peeled
- 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese
- 1/3 cup fat-free, less-sodium chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preparation
Place
first 6 ingredients in a food processor; pulse 7 or 8 times or until
mixture forms a smooth paste. Add cheese, broth, salt, and pepper;
pulse until combined.
Re: *ESF*
yum yum yum!!!
Thanks! I am bookmarking this post!