October 2009 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.
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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.
what sides?
What sides would you put with French dip/Italian beef sandwiches?
So far I have a creamy potato casserole (H's request for his birthday). I'm making him a vegetarian meatloaf and the sandwiches for everyone else. I don't think the casserole is enough. Should I do another veggie? Some kinds of salad?
Thanks girls!
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Re: what sides?
I like the idea of sauteed peppers and onions or a salad like heirloom tomato (especially since it's the end of the season) or watermelon feta. I have no idea if these go with beef and am narrowly thinking about the veg meatloaf.
Is your H vegetarian or is that just his favorite thing?
Oh girls, you have some great ideas! I'm digging on the sauteed onions and mushrooms, maybe even some green peppers.
Yep, H has been a vegetarian for about 10 years now. My dad made this meatloaf a few weeks back and knocked the socks off H. He hadn't had anything like that for ages.
The "meat" and recipe I'm using is locally produced; it's called MatchMeats. I love this stuff!! Here is the recipe. All the "meats" come ground up; you add the seasonings and shape into whatever. I've made cutlets, pork tenderloin, and meat balls. If you can't find them at a local store you can order online from.
I also found this one on allrecipes.com, but the MatchMeat one seems a whole heck of a lot easier.
Thanks for all the suggestions!