August 2009 Weddings
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.
spicy food
It hurts so good, anyone have some good recipes they want to share?
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Re: spicy food
Alyson & Phil | Planning Bio | Married Bio!
Dates & Quinces Blog
The Daily Nugget
Cycle 12, IUI #1 - 33m post wash 10/15/10 = BFN
Cycle 13, IUI #2 - 15m post wash 11/16/10 = BFP, missed m/c, D&C 1/3/11
Cycle 15 - 18, IUI #3-6 = BFN
Cycle 20, IUI #7 = BFP!, missed m/c 9/14, D&C
DE-IVF Aug. 2012: ER 8/30 11R, 7M, 4F; ET 9/4 returned 2
Beta 9/18 #1-820, #2-1699, #3-7124
10/1 1st u/s measuring right on track, 125 bpm
My favourite recipe:
Drunken Spaghetti with Clams and Stout
(Recipe from ?The Beerbistro Cookbook?, by Stephen Beaumont and Brian Morin)
Shellfish and stout are such great friends, we can hardly be blamed
for wanting to add our beer cuisine twist to an Italian classic (spaghetti
alle vongole).
2 Tbsp olive oil
1 medium onion, sliced
1 red bell pepper, julienned
4 jalape?o peppers, thinly sliced
1 1/2 cups chicken stock
1 tsp crushed hot pepper flakes
1 tsp Worcestershire sauce
1 can (14 oz) baby clams (meat and juice) See note below if you choose to use fresh clams
12 oz spaghetti
1/2 cup pesto
6 oz. stout
1/4 cup vodka
1/4 cup butter
1/2 cup freshly grated Parmesan cheese
1 bunch fresh flat-leaf parsley, chopped
? In a large, heavy-bottomed saucepan over medium-high, add olive
oil, onion, and peppers. Saut? until onion is soft and fragrant,
about 3 minutes.
? Add chicken stock, hot pepper flakes, Worcestershire sauce, and
clam juice. Bring to a boil and reduce until almost dry.
? While sauce is reducing, cook spaghetti until al dente in a large
saucepan of boiling salted water.
? Reduce the heat under the sauce and add clams, pesto, and
stout, taking care not to boil the liquid, which will cook the
cheese in the pesto.
? Stir in cooked spaghetti, vodka, butter, cheese, and parsley until
the cheese and butter have melted. Serve immediately.
Note: If you want to use fresh clams for this dish, steam 2 lbs (1 kg)
of clams in their own juice and reserve the liquid the clams leave
behind in the pot. Shell clams and add the meat with its reserved
liquid as above. Serves 4?6
Alyson & Phil | Planning Bio | Married Bio!
Dates & Quinces Blog