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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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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.
Cheese???
So I am making PW mac and cheese for T-day and it calls for like a pound of cheese. I really prefer mixing my cheeses when making mac. Any combo suggestions??
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Prince Charming stole my heart and we rode off on his white horse...
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Prince Charming stole my heart and we rode off on his white horse...
"A kiss is a lovely trick designed by nature to stop speech when words become superfluous."
-Ingrid Bergman-
Check out my Etsy shop: www.etsy.com/LemonDropDesignShop
Re: Cheese???
I've never met a cheese I didn't like
I usually mix something creamy (like brie or havarti) with something a little more sharp (like manchego or gruyere) in my mac and cheese. Occasionally I'll top it with a little bit of something super sharp (a stilton or Dubliner.)
My name is amanjay, and I have a serious cheese addiction. Far too much of our grocery money is spent at Forward Foods and Trader Joes (I make it to the St. Louis one on my way back from visiting my parents at least twice a year) on cheese.
Seriously, though, whenever I don't finish a block of cheese, I shread and freeze the little leftover bits in a freezer bag and then use them in my mac and cheese. I don't think you can mess up the pairings with mac and cheese, but it is important to have something kind of creamy as an initial base. Otherwise you won't get that good smooth, melty consistency.
I've used Velveeta for the creamy part of mac and cheese, too
Along with Gruyere, Cheddar, Monterrey Jack, Parmesan (the real stuff), and Gorgonzola. I've yet to meet a mac and cheese I've made that I didn't like.
My favorite is BLT mac and cheese--regular creamy base with Gruyere but with bacon, tomatoes, and sauteed leeks. Yum.
Oh my word. That sounds HEAVENLY.