Rhode Island Nesties
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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.
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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.
Delayed Cooking Club Theme - Italian-Inspired
The weather is turning cooler, we may be trapped inside for a few days when Frankenstorm arrives... so let's hear some yummy, Italian-inspired dishes to warm up and enjoy!
Wife, mom, attorney, blogger, runner - trying to learn to love all the good things in life!!
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
Re: Delayed Cooking Club Theme - Italian-Inspired
Yum italian, my favorite!
I like this edamame risotto from real simple. It's not super italian but you know...
http://www.realsimple.com/food-recipes/browse-all-recipes/risotto-with-edamame-lemon-zest-tarragon-10000001728834/index.html
For the winter I switch the tarragon for sage and throw in chicken. It's an easy weeknight meal.
And i make a mean roasted veggie lasagna.
Roast eggplant, red peppers (I like to roast them myself so they aren't doused in oil) and zucchini (or basically any of your favs. but i think this pairs well). After roasting rough chop the veggies. <-- i use one small eggplant or 1/2 of a large, 1 red pepper and 1 zucchini.
Make a lasanga as usual, I use those no-bake noodles to do this the "easy" way but they don't have the same result as actually cooking the noodles, so if you have time- cook the"good noodles"
I add spinach to the ricotta mixture (ricotta, egg, about 1/2 box frozen spinach thawed) and layer, then layer the roasted veggies and then sauce, and keep laying.
I also like to use a parm, motzerella, and asiago mixture for the cheese.