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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.
KNJepp: Souvlaki recipe
I usually reduce the red wine and the mint by about 1/3.
Also, I don't know if you have experience with tzatziki sauce, and I haven't tried the one included with this recipe, but if you want to try it, the instructions they give are incomplete. Unless you're using a thick yogurt (like Greek), the yogurt must be drained for a few hours before using; also the excess liquid needs to be squeezed from the grated cucumber before mixing it into the yogurt, or it will be a runny mess. Not to mention the amounts need to be cut in half at least, if not more--I mean, that makes a crap-ton of tzatziki sauce to eat with only 2 lbs. of meat!
