June 2008 Weddings
MrsJaay
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.
Fall/Winter Foods
What do you look forward to making for dinner this time of year? I make most meals year round but we grill a lot in the Summer. Brainstorming for meals is easier when it's warm outside 
So far I've made chicken noodle soup, chili, spaghetti and meatballs, french dips, tortilla soup, and a few casseroles.
I'm looking forward to making more soups (tomato in particular), meatloaf, and pot roast.
Happiest place on Earth!
Re: Fall/Winter Foods
Claire Elizabeth 12/31/2011
Married Bio
Curried Butternut Squash Soup.......AMAZING!
Easy Curried Squash Soup(serves 3-4)
1 small onion, chopped
1 medium kabocha squash (or other winter squash or pumpkin), skinned, seeds removed and chopped (about 7 cups worth)
1 teaspoon salt
1 tablespoon curry powder
1 L chicken stock, vegetable stock or water
salt and pepper to taste
4 tablespoons cream
Combine onion, squash, curry, salt and liquid in a soup pot and bring to a simmer. Simmer until squash is tender, about 30 - 40 minutes. Remove from the burner and allow soup to cool so you can puree it.
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