Rhode Island Nesties
cheekywife
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.
cheeky + pw = YUM
so i decided that i would meld my favorite aspects of my creamy campanelle & PW's pasta with pancetta & leeks for dinner tonight and this may be my go-to way to make it from now on. i mostly followed PW's recipe but used a peppered bacon (just one slice) instead of pancetta, added chicken sausage once the bacon was rendered, extra cream and parm reggiano. using just a bit of bacon gave just the right amount of kick, more would have been too spicy to be enjoyable.
http://thepioneerwoman.com/cooking/2010/07/pasta-with-pancetta-and-leeks/
ww gals: i used fat free half & half and skipped the butter so this came out to 14 points/serving (which at 2 cups is a nice, big bowl of pasta)
Re: cheeky + pw = YUM