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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.
Pre-making kabobs
My sister and I are thinking about doing a kabob dinner one night at our family reunion. I know we can prepare the chicken and beef a couple of days before and freeze it. Is there any way we could pre chop things like bell peppers, onions, and pineapple and keep them crisp for a couple of days? Thinking about doing this on a Thursday evening for a Saturday night dinner.
Thanks for any help!
Re: Pre-making kabobs
Same here. I've never done two days but I'm assuming it would be fine, so long as your vegetables were really fresh when you started.
If you buy the chicken Thursday, you shouldn't really have to freeze it. I'd probably leave it in the fridge and marinate it on Friday.
Awesome. Good to know they will still be crisp. Thanks!
Ok. And we should be able to do the same with the beef then.