Delaware Nesties
s517
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.
Sausage
Hey ladies. Remember those sausages cooked in sauce (maybe jelly) at our cookie exchange last year? Who made those? And how do I go about making them??
Re: Sausage
I made them. They were keilbasa in apricot preserves. Just brown the keilbasa and then let it simmer in the apricot preserves for 10-15 minutes.
I use hillshire farm kielbasa like this:
And a 12 oz jar of preserves, so for every sausage link use 12 ozs of perserves. If you're doing it for a party so can brown the sausage and then put it in a crock pot with the preserves on warm.
The Rowdy Roberts