August 2009 Weddings
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Baby #2: Surprise BFP 9.19.12, EDD 5.24.13, natural m/c 10.19.13 at 9w
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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.
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.
Cooking question
V and I are in the process of making French macaroons for a party tomorrow. The cookies turned out fantastic and I will make the filling probably tonight.
By the end of the process, I'll have 6 egg yolks leftover. What the heck can I do with 6 egg yolks?
Baby #2: Surprise BFP 9.19.12, EDD 5.24.13, natural m/c 10.19.13 at 9w
Re: Cooking question
Creme brulee!!!
I use this recipe and it always turns out fabulously.
Or, a custard base ice cream?
We'll just not tell H about this little fact, m'kay?
like, "Pistacia Vera" fantastic?
Yahuh! They were our inspiration, actually. We're pretty proud of ourselves. I'd mail you some if I had any confidence that they'd last in the mail.
Baby #2: Surprise BFP 9.19.12, EDD 5.24.13, natural m/c 10.19.13 at 9w
Both excellent ideas. Nom nom nom!
Baby #2: Surprise BFP 9.19.12, EDD 5.24.13, natural m/c 10.19.13 at 9w
The Daily Nugget
Cycle 12, IUI #1 - 33m post wash 10/15/10 = BFN
Cycle 13, IUI #2 - 15m post wash 11/16/10 = BFP, missed m/c, D&C 1/3/11
Cycle 15 - 18, IUI #3-6 = BFN
Cycle 20, IUI #7 = BFP!, missed m/c 9/14, D&C
DE-IVF Aug. 2012: ER 8/30 11R, 7M, 4F; ET 9/4 returned 2
Beta 9/18 #1-820, #2-1699, #3-7124
10/1 1st u/s measuring right on track, 125 bpm
nom.
P.V. is 2nd only to Jeni's, which have an ice cream filling. droooool.
I saw Jeni's on Food Network recently... maybe on The Best Thing I Ever Ate. Well deserved!
Baby #2: Surprise BFP 9.19.12, EDD 5.24.13, natural m/c 10.19.13 at 9w
It certainly is the best thing I ever ate!
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http://www.bonappetit.com/recipes/2011/01/french_macaroons_with_raspberry_rose_buttercream
(I don't feel like making the raspberry filling so I'll be using Martha Stewart's Swiss Meringue filling recipe instead.)
Baby #2: Surprise BFP 9.19.12, EDD 5.24.13, natural m/c 10.19.13 at 9w
Alyson & Phil | Planning Bio | Married Bio!
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yum!
The Daily Nugget
Cycle 12, IUI #1 - 33m post wash 10/15/10 = BFN
Cycle 13, IUI #2 - 15m post wash 11/16/10 = BFP, missed m/c, D&C 1/3/11
Cycle 15 - 18, IUI #3-6 = BFN
Cycle 20, IUI #7 = BFP!, missed m/c 9/14, D&C
DE-IVF Aug. 2012: ER 8/30 11R, 7M, 4F; ET 9/4 returned 2
Beta 9/18 #1-820, #2-1699, #3-7124
10/1 1st u/s measuring right on track, 125 bpm
ooh that looks good! let me know if you want the chocolate one...
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Yes please!
Baby #2: Surprise BFP 9.19.12, EDD 5.24.13, natural m/c 10.19.13 at 9w
This is a really awesome recipe from America's Test Kitchen (I love them) and it's not difficult, but turns out like some amazing fancy thing. I've made it twice and the second time I was a little impatient and didn't let the hot cream mixture sit over the chocolate long enough so there were sort of chocolate shreds still in there. People liked it and it was kind of interesting, but I like it better with an absolutely creamy texture, so just make sure to let it sit, and I might even try wrapping the bowl with a towel or something so it stays warmer.
5 egg yolks, 5 Tbsp sugar, ? tsp salt, 1? cups heavy cream, ? cup half & half, 10 oz 60% chocolate (recommended: Ghirardelli), 1 Tbsp vanilla, ? tsp instant espresso powder (dissolved in vanilla)
Whisk together egg yolks, sugar and salt until combined. Add in heavy cream and half & half. Pour mixture into saucepan and stir constantly over medium-low heat until it reaches 175-180? and holds a streak on the spatula when you run your finger across.
Chop up chocolate and put into a bowl. Pour sauce through strainer over chocolate and let sit for 5 minutes to help melt the chocolate. Stir until fully combined. Add in vanilla and espresso powder.
Pour into ramekins on a baking sheet. Tap to release bubbles and let cool until room temp. Cover with plastic wrap and put in the refrigerator for at least 4 hours (up to 72 hours). Take out and let them come back up to room temp before serving.
Top with fresh whipped cream and chocolate shavings.
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