Northern California 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.
Recipe rave!
But only if you're not one of those crazies who hates mushrooms 
I made this mushroom bourguignon from Smitten Kitchen yesterday for dinner and it was super yummy. Both DH and I really liked it, and it was really filling. Definitely comfort food for a cold day.
We served it over egg noodles as suggested, but I think it'd be yummy with mashed potatoes too. My local market was charging $6.99/lb. for portobello mushrooms (!!!) so I used the criminis instead and it worked well. They also didn't have frozen pearl onions, only fresh, and they were fairly big for pearl onions so I ended up cutting them in half and cooking them a bit longer. Don't skip the fresh thyme - it adds a lot.
Enjoy!
Re: Recipe rave!
Same :-)
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This is supposed to be a faster version. I wouldn't call it quick - probably still took me an hour and a half from start to eating - but it's faster than the traditional beef version, and meatless. If you bought pre-sliced mushrooms, you'd probably be able to make it even faster - it takes a while to slice two pounds of mushrooms!
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Get the fresh ones like I did - they were really yummy and not at all watery tasting. Or skip them all together. They aren't crucial to the recipe. That is if you're interested in the recipe at all
Thanks
I'm totally going to try this. We love mushrooms in our house. Down with the haters! 
Women don't want to hear what men think,
women want to hear what they think, in a deeper voice