Baton Rouge Nesties
mzovoce
member
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.
F/U to vension loin
Thanks to all who contributed how ever many weeks ago for recipes for the venison loin. John ended up brining two of them in a vinegar & water bath for 24 hours then stuffing them with cream cheese and jalepenos. We served them at a dinner party and they were AMAZING! So thanks everyone, if we hadn't gotten the tips we probably would have prepared it like beef and then been unhappy with the results.
Warning
No formatter is installed for the format bbhtml
Re: F/U to vension loin
I love anything stuffed with cream cheese and jalapenos! Sounds great!