Starting Over
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.
BNOTB Awards
Re: What's for dinner tonight?
Mmmm margarita. I will just drink my dinner.
They see us rollin'...they be hatin'.
Make this. I've had marriage proposals over it:
http://tastykitchen.com/recipes/soups/chicken-and-rolled-dumplings/
Ohhh comfort food. Now we are talkin'!
You can come live with me rent-free if you promise to cook like this every night
lol seriously it's an awesome recipe. I love cooking! I even clean but somehow I don't think you'd ask me to cook/clean naked like the bf does
I think I am making stuffed peppers.
Hahaha! i think I'll leave that activity for you and him
I actually came across a fantastic recipe for broccoli. I love it cause it doesnt call for a bunch of ingredients that I didnt have. I'm just going to copy and paste -
You preheat the oven to 425.
Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here?s the key that she doesn?t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn?t wash a chicken before putting it in a hot oven: ?The heat kills all the germs,? he said in his French accent. ?If bacteria could survive that oven, it deserves to kill me.? By that logic, then, I didn?t wash my broccoli; I wanted it to get crispy and brown. If you?re nervous, though, just wash and dry it obsessively.
Now, it?s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until ?crisp-tender and the tips of some of the florets are browned.?
I shook the pan around a bit as it went, but not sure that?s necessary.
When it?s done, take it out of the oven?and here?s where it gets really good?zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.
You won?t miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life. I guarantee it; you will go ga-ga over it. I?m so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch. Broccoli for lunch? After trying this, you?ll never want to eat anything else for breakfast, lunch or dinner ever again.
The issue with broccoli *usually* isn't bacteria--it's pesticides, and those don't die in the oven. Also, rinsing chicken just moves the germs from your chicken to your sink and all over the counter where the water splashed when you were rinsing the chicken. Safer not to rinse.
I'm having chili served over baked potatoes, with all the toppings!