May 2007 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.
***Paula***
Tell me more about this chicken acapulco you always speak of...
Re: ***Paula***
It was a recipe from the e-Mealz that I signed up for:
6 servings
3/4 c uncooked rice
1 c sliced mushrooms
1? lb boneless/skinless chicken breasts, diced
14 oz can FF chicken broth
12 oz can FF evaporated milk
8 oz salsa
? c 2% shredded cheddar cheese
Layer rice & mushrooms in a 9 x 13 baking dish. Place chicken on top. Combine broth, evaporated milk, and salsa and slowly pour over chicken. Bake 45 min @ 375. Sprinkle cheese on top the last 5 min of baking.
We used brown rice and cooked it at least partially before we made it (so it looked like ABSOLUTE CRAP, but tasted okay in the end.) LOL