International 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.
Food related: In your country...
...do you have to pick moose hair out of your food? Or is it just Norway?
Gag me.
Re: Food related: In your country...
Bio
Moose soup (regular soup with added moose meat). So it's not a huge surprise.
My ILs have a freezer full of moose. I swear there's a whole damn moose in there.
Note: I don't much care for moose meat.
Ha ha!
Never meat hair, but sometimes there are still a few bits of feathers on poultry.
I love moose, my favourite way to have it in in fondue bourguignon.
This is why I stay away from meat here in Doha! Too many unknown sources!!
Dave & Jennifer 10.18.08
My Doha Adventures
Is this just regular fondue?
That's not a half bad idea.......
From Wiki: Fondue Bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various sauces are provided on the side. The dish is first attested in the mid-1950s.
It is amazing!