Houston 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.
Kimmer
Yes, I'm bored at work.
Here's the link to your board, in case that works. http://pinterest.com/kimmer123/yummy/
And, being totally creepy, here are the links per the WFD post:
http://budgetbytes.blogspot.com/2011/06/apricot-dijon-pork-chops-700-recipe-175.html
http://allrecipes.com/recipe/oregon-salmon-patties/detail.aspx
http://www.eatingwell.com/recipes/creamy_dill_sauce.html
http://www.mamalovesfood.com/2011/10/corn-and-potato-chowder-recipe-for.html
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Re: Kimmer
You're sweet, thank you
Apparently I never pinned the cajun chicken pasta, which I planned on making tonight. But I (ok, Harmony) found it for me.
It was really good, but certainly not low fat.
Glad I at least know you so you know I'm not creepy.
That pasta looks good. I'll pin and make on the "cheat" night.
LOL not creepy at all!
I think you could probably sub half and half for the cream. And it makes a lot, and doesn't reheat well, so next time I think I would half the recipe. I also sauteed a container of sliced baby portabella mushrooms and then diced a red bell pepper and sauteed it just until tender and threw that in.