What's Cooking?
nmlahaie
member
If you want to play this month, hop on board! Tentatively, the due date is 8/29 but enough people need an extension, I'm happy to push it back.
As a nod to the real "Chopped" show, this month's "basket" is from the very first episode of Season 1.
August Basket: Prunes, Animal Crackers, Cream CheeseCooking Method: AnyCourse: Dessert
As we get closer to the end of the month, please let me know if you plan on participating by the original due date or if you need an extension, so I'll know who to expect.
Thanks!
Nicolealdridge dot nicole at gmail dot com
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.
Get Choppin'!
As a spin off of "What's Baking," we are starting a "Chopped" group this month. I'm hosting, but since this is the first time, I'm anticipating a few bumps in the road along the way. There are no set rules yet, except that it will be up to each month's host to choose the "basket" of ingredients, the course, and if there is any specific cooking method (only baked, etc.).