Baton Rouge 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.
**mzovoce**
I'm thinking of attempting at home philadelphia cheese steak sandwiches. I know to people in Philadelphia, there are some strong feelings regarding what makes one of these authentic (much like us with our cajun food!).
Any tips on trying to achieve the best, most authentic one? Any do's or don'ts? Do you like yours with Cheez Whiz or Provolone? I've never had it with CW, only provo, but I read where the original used CW.
Any input would be appreciated, I don't want to be slammed by angry Philadelphians on my blog!
christen & james 04.20.07
elise - 08.16.08
Cooking With Christen
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Cooking With Christen
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Re: **mzovoce**
onions, peppers?
Drat, I was hoping you would say "cheez whiz, that's crazy!!" It just doesn't sound good, but if that's how they do it then that's what I'll do!