Hello, foodies…

I hope you all had a terrific weekend. I’m still on cloud nine after spending Friday, Saturday, and Sunday with 80 energetic foodies who were in town for our In the Kitchen with David weekend! From dinners a tour of the Amish countryside to the live show here at QVC yesterday, I think our guests had a terrific time. I know I often tell you what a pleasure it is to get to know all of you, but I mean it. Yesterday I had the great pleasure of chatting with a lady named Delores, who was one of our more senior guests. She came to QVC with her son and her family. Delores is a huge fan and she was just so dear…so, so dear. She was as giddy as a school girl all weekend and was so happy to be at QVC and be a part of our live show audience. I really had a lovely time sitting and chatting with her.

Here are a few photos from the weekend—Delores, if you’re reading, you’ll have to come back...I didn’t get my team to take a picture of us!

Thinking ahead to Wednesday night and our “Month of Meatless Meals” topic, my recipe is Easy Vegetarian Pad Thai. I’m sure a lot of you have seen it on Chinese takeout menus and maybe even some of you have tried it. But, for those who haven’t heard of this dish, know this: noodles, veggies, and peanuts have never tasted so tasty together!

Easy Vegetarian Pad Thai
Serves 4–6

Ingredients:

• 1 (11-oz) box rice noodles, cooked according to package directions and slightly al dente
• 1/3 cup vegetable stock
• 2-1/2 Tbsp soy sauce
• 1/3 cup fish sauce
• 3 Tbsp lime juice
• 1/4 cup sweet Thai chili sauce
• 2 Tbsp brown sugar
• 2 tsp chili garlic sauce
• 1/2 lb silken tofu
• 2 Tbsp oil
• 1 Tbsp minced ginger
• 1 tsp minced garlic
• 1 cup sliced scallions
• 1 cup julienned carrots
• 1 red pepper, julienned
• 1 cup chopped dry roasted salted peanuts, divided
• 2 cups bean sprouts, divided
• 1/2 cup loosely packed cilantro leaves, roughly chopped
• Additional cilantro leaves (optional garnish)
• Lime wedges (optional garnish)

Preparation:

1. Place the vegetable stock, soy sauce, fish sauce, lime juice, sweet chili sauce, brown sugar, chili garlic sauce, and tofu in a blender and blend until smooth.
2. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and scallions and sauté until the garlic begins to brown. Add the carrots and red pepper and sauté until they begin to soften. Stir in the rice noodles and sauce until well combined and bring to a simmer. Let the Pad Thai simmer, stirring occasionally, until the noodles are cooked through.
3. Add 1/2 cup of peanuts, 1 cup of bean sprouts, and chopped cilantro, toss together. Serve with the remaining peanuts, bean sprouts, cilantro leaves, and lime wedges.

This recipe is prepared with the Cook's Essentials® Hard Anodized 10-Piece Set with Color Nonstick Interior (K40940).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

A quick note: If you don't have—or can't find—rice noodles, you can easily substitute linguine. Rice noodles and linguine are almost identical in terms of texture and size. Now, noodle over this blog question, foodies…what’s your favorite noodle dish? Do you like Chicken Noodle Soup? Shrimp Lo Mein? Spaghetti and Meatballs? Or maybe you love Pasta Salad? I’ll see you Wednesday at 8pm ET.

Keep it flavorful!
—David

My daughter had never met her Uncle David, Aunt Kasi and their two youngest children, David & Tommy.  In fact, I hadn’t seen my brother’s family in over 7 years!  NOT good!  So, my brother, thankfully, pushed for the first ever Hornback Family Reunion this summer.  And it was a blast! 

We descended upon my parents place in Indy on Saturday for breakfast and ended the gathering on Sunday after breakfast.  What ensued in between was one for the memory books!  My sister-in-law, Kasi, put together a whole day of competition and prizes for the winners and losers.  LOL!  Here is just a snapshot of our time together.  Enjoy!

My immediate family together for the 1st time in over 7 years!

Team Tommy

Team Isabella

Donut race

Golf challenge

Sponge Dodgeball

Boo-boo's happened...no worries, we had Indiana Univ. Band-Aids!

Cannonball contest

Closing Ceremony & Winners - Team David

Messages on the prizes

We had loads of fun thanks to my sister-in-law, Kasi! Can't wait until the next one!

-Nancy

Hi, everyone!

I’m so thrilled with the photos you’ve shared for our #YHJInsipred challenge! It’s clear I’m not the only one who loves to play interior decorator and have fun with colors, decorations, and textures. I’ve sorted through your living room photos and landed on three terrific rooms:

This is Karen’s living room. She told me she likes to use patterns and colors in pillows, curtains, artwork, and accessories to brighten a room or add interest and that’s so apparent—there’s so much to look at in this room, but it doesn’t feel cluttered, heavy, or confusing. Karen skillfully picked every piece in this room and I LOVE THOSE BOOKSHELVES! Nicely done, Karen.

And this is Rosemary’s living room. Rosemary, too, carefully chose the pieces in this room and it reminds me of the rooms I toured at the Henry du Pont mansion on our You’re Home with Jill Weekend! I love the antique feel and how upscale it seems. Yet, it’s also welcoming.

Finally, welcome to Pamela’s living/dining room. She said this space was dated and wallpapered, so she took great care to update it to a “Country French” décor. It’s not always easy to decorate rooms that have dual purposes, but it looks like Pamela did so nicely.

I have one more challenge left, if you’re up for it…share with me your outdoor inspirations. Did you make or find a perfect fall wreath? Did you find some perfect outdoor furniture for your patio or porch? Just like before, you can submit your photos to Facebook, Instagram, or Twitter but be sure to use #YHJInspired so we can find them! Or, you can email your photos to us at yhj@qvc.com. We need them by Monday, August 25.

Now, onto some exciting news…the new season of You’re Home with Jill starts this Wednesday at 7pm ET! So, starting this Friday, I’ll be blogging twice a week, so look for an extra post. Today, I’d like to bring you fall in a dish. On Wednesday, I’m sharing my recipe for my Pork Tenderloin with Apples which you can find on my recipe page. What you won’t find there—yet, anyway—is my FAVORITE stuffing recipe. I wanted you to see it first here in my blog.

Jill’s Favorite Fall Stuffing
Serves 14

Ingredients:

• 1-1/2 sticks unsalted butter
• 2-1/2 cups finely chopped yellow onions
• 3 tart apples, cored & chunked; do not peel (I use Granny Smith)
• 1 lb roll breakfast sausage with sage
• 3 cups crumbled cornbread
• 3 cups cubed whole wheat bread
• 3 cups cubed white bread (I like French)
• 2 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper, to taste
• 1-1/2 cups chopped flat leaf parsley
• 1-1/2 cups pecan halves (optional)
• 2 cups chicken stock

Preparation:

1. Preheat the oven to 325°F.
2. Melt half of the butter in a skillet over medium heat. Add the onion and cook until tender and lightly colored. Transfer the onions to a large mixing bowl.
3. Melt the remaining butter in the same skillet. Add the apples and cook over medium-high heat, stirring, until lightly colored, but not mushy. Transfer the apples to the bowl with the onions.
4. Crumble the sausage into the same skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl.
5. Add the remaining ingredients except the stock to the mixing bowl and combine gently.
6. Transfer the stuffing into a 13” x 9” casserole. Pour half of the chicken stock over the stuffing. Cover with foil and bake for about 45 minutes, adding the remaining stock about halfway through the cooking time.

Feel free to use this stuffing at Thanksgiving…I often do. This recipe will fill a 20-lb turkey. Just let the stuffing cool completely after adding the hot onions, apples, and sausage. Then, stuff your bird!

I can’t wait to see you tomorrow for You’re Home with Jill—we have another awesome season planned and so many terrific fall ideas. See you at 7pm ET.

From my home to yours,
—Jill

P.S. I'd love your help decorating a family room on toGather(R)! Heart your favorite product, I’ll decorate away and we’ll have a big reveal.

It's Rachael Ray's birthday week, and some of our program hosts here at QVC wanted to send some well wishes!

Hi Rachael, 

You do so much for others, so it's time we did something for you! So I wish you a happy birthday and hope you and John have a wonderful dinner out, so you don't have to cook or clean up after!!!  Have a spectacular day!!

MBR

I want to wish my dear friend Rachael Ray a very Happy Birthday! I’m so lucky to have you in my life as well as in my kitchen! Wishing you the happiest of birthdays and many, many more!

Jane

Carolyn Gracie:

“Happy Birthday to one of the sweetest, most down-to-earth, and TALENTED kitchen pros I know! Love ya Rach! XO, Carolyn”

Jennifer Coffey:

“Happy Birthday! From one of the many gals who loves your style, smarts, and skills in the kitchen and beyond. I hope you're celebrating this special day in every way! XO Jenn Coffey”

You, Me and Cleopatra, Priests and Pirates all love Peridot.  August babies, you are adorned with the mellow glow of peridot, also known as the evening emerald. Its clear, endearing and a true delight.  Truly unique of all the gemstones. it is the only one that only comes in a single color!

This stone symbolizes love, warmth and openness.  Pirates and Priests revered it because it was thought to ward off evil.  

Many of Cleopatra's jewels contained peridots and Napolean gifted one to his beloved Josephine.  

A true gift from Mother Nature and the heavens, because some come from volcanos and some from meteorites. ( how cool is that?!?!  )

So, you August girls, unite and be proud of your gleaming, green glorious birthstone.  You are unique - and definitely a one of a kind gem!!!  Green Goddesses from the Heavens and from the Earth!

Happy Happy Birthday!

XOXO  A

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Erika-I have come in here and added the video-please do not delete the "white space below" between this and the word POLL below, is the video sitting there.  I will add in the poll once I have the information for that. Thanks-Reba

POLL

I love spending time with Josie Maran! She has such a knack for making women look and feel their very best.

Chicken Salad

• 3 cups chicken, cooked and diced
• 2 cups chopped celery
• 1/2 cup (or more, according to your liking) mayonnaise or Miracle whip
• 1/4 cup chopped sweet pickles or relish
• 3 Tablespoons Lemon juice
• 1 teaspoon salt
• 1/4 teaspoon pepper

Combine chicken and celery. Combine all other ingredients in a separate bowl. Add chicken and celery stirring thoroughly and chill in refrigerator for at least one hour prior to serving.

Counting our blessings,

Mary Beth Roe

to come

to come

Would you rather wear one statement piece or a lot of small pieces of jewelry? That is the question that the fashion world is answering right now with big bold statement pieces. A statement piece is something that stands out on its own. It defines everything else that you're wearing and is a very noticeable part of your look. One easy way to know a statement piece is by its size. If it is a bold enough scale, then it definitely becomes a statement piece. It can be unusual, it can be large, or it can be a little of both, whatever you think defines you better. We have some amazing designers on QVC that design some bold, beautiful statement pieces. Robert Lee Morris is back this week with his new bronze line. Barbara Bixby is known for her amazing detail and Jai John Hardy is known for amazing craftsmanship.

Since a bold statement piece is such a trend right now, I wanted to put together a toGather(R) collection of some beautiful pieces to get you started. It's all absolutely beautiful! Enjoy your statement!

See you soon!
—Lisa

LOGO TSV

As we head into the last weeks of August, I may be in full-on summer mode, but it turns out Mother Nature has some other ideas in mind. I’m feeling a hint of crispness in the air, the days are getting shorter…and I’m even starting to daydream about cinnamon, spice and other yummy fall flavors. Move over, summer…Autumn is definitely on its way! 

And, just in time, QVC has new and special offers on temp-tations as part of the Your Fall Kitchen Cook Event. So you’ll be fully stocked with everything you need to make the most of fall flavors! Like this brand new set of Scoop and Measuring Spoons. Bring on the nutmeg, pecans and pumpkin pie spice! ;)

My calendar is already feeling the change in season, too. We’ve got a very busy fall ahead at temp-tations, so I know I need to start carving out some time to do the things I love best about fall. Otherwise, we’ll be into the holiday season before I know it.

So here’s what’s on my fall bucket list. Now the trick is to make it happen! 

1)      Leaf Peeping Road Trip! I grew up in the Hudson Valley, where – and, I’ll admit, I MAY be biased – the fall foliage is more beautiful than anywhere else on earth. J So I always make it a point to visit friends and family in my home town in the fall. Nothing beats a hike in the woods with no particular destination. Every once and a while you step out onto a lookout and the combination of autumn sunshine and color is truly dazzling.

2)      Apple and Pumpkin Picking. OK, this one isn’t just about relaxing. I love visiting local farms to pick my favorite apples (Golden Delicious) and pumpkins because I can stock up on farm-fresh ingredients AND décor at the same time! Plus, I find it’s great design inspiration. The gorgeous harvest colors of our Verona Pumpkin Baker came straight from my local farmer’s market.

3)      Fall Baking. Once you pick all those apples and pumpkins, it’s time to make the most of them! That’s why I love sharing my tried-and-true recipes, like the absolutely yummy Pumpkin Pie recipe in my Figural Pumpkin Pie Baker.

But, sometimes, you want fall flavors in a flash. And here’s a secret. You can get your fall flavor fix without a trip to the orchard with this super-easy recipe.

EASY APPLE COBBLER

4 cups apple pie filling

1 cup flour

½ cup brown sugar

½ cup butter, softened

¼ cup old fashioned oats

¼ cup pecans

1. Preheat oven to 350 degrees. Put pie filling in your temp-tations 1 Qt round baker.
2. Place the flour and sugar in a bowl and blend. Cut the butter into the flour mix with a pastry blender or 2 knives until coarse crumbs form.
3. Add oats and pecans and mix well.  Cover apple filling with the streusel mixture.
4. Bake until bubbling and browned, about 30 minutes.  Remove from oven and let cool slightly before serving.  Serve with ice cream or whipped cream.

4)      Outdoor Entertaining. You won’t find me packing up my patio set the minute summer is over! Brisk fall weather is perfect for outdoor entertaining. And there are some ooey-gooey recipes that just taste better when you’re gathered with friends and family around a roaring bonfire and there’s a hint of chill in the air. 

5)      Tailgating. I played soccer from the time I was 10 years old all the way up through college. And though you’ll find me in the cheering section instead of on the field these days, I always associate fall with great game days. Especially when there’s tailgating involved!

Here’s a recipe that’s guaranteed to be a hit at your next tailgating event…especially with kids (of all ages)!

CORN DOG CASSEROLE

1 Tablespoon butter or margarine

2 boxes (8.5 ounces each) corn muffin mix

2 large eggs

3⁄4 cup milk

6-8 hotdogs or turkey franks

1 Tablespoon sugar

4 slices American cheese, optional

1. Preheat oven to 400 degrees. Place butter in a 2 quart temp-tations baking dish and microwave for 15-20 seconds, just until melted. Shake dish from side to side to coat bottom and sides with the melted butter.
2. Place the muffin mix, eggs, and milk into a large temp-tations mixing bowl and mix until smooth.
3. Pour 1⁄3 of the batter into the greased 2 quart baking dish and then place whole hotdogs in rows over top, about 3⁄4 inch apart. To extend each row to about 1⁄2 inch from the edge of the dish on either side, you will most likely need to cut 2 of the hotdogs into smaller pieces to add in.
4. Place 4 slices of American cheese evenly over the hotdogs, and then cover all with the remaining 2⁄3 of the batter. Bake for 30-35 minutes or until the top has browned and a toothpick inserted into the center comes out clean. Let cool 5 minutes before slicing. Serve with ketchup or mustard, or whatever you usually serve with corn dogs.

So what are your fun fall plans? Any great recipes that go along with them? Fill me in on your fall bucket list in the comments, below. :)

XOXO

Tara

Hello, foodies…

Labor Day Weekend—the “end” of summer—is next weekend. Taps is playing in my head as I think about that. I truly love the summertime and am sorry its nearly over.  But I intend to eat my heart out next weekend, foodies. In fact, we all should. Here are 20 summer “hurrahs,” if you will. Dig in.

Garden Vegetable Mac and Cheese

Chilled Crab Dip

Vegetarian Taco Cups

Zucchini Fritters with Garlic Aioli Dipping Sauce

Summer Fruit Punch

Summer Shrimp Salad

Light Potato Salad

Grilled Corn Salad

Chicago-Style Hot Dog Relish

Slow-Cooked Baked Beans

Kansas City-Style Smoked Chicken

Grilled Teriyaki Glazed Pork Chops

Grilled Garden-Fresh Pizza

David’s Turkey Burgers

Zesty Grilled Scallops with a Mango & Arugula Salad

Shrimp on the Barbie

Grilled Peaches with Ice Cream

Nana’s “Nanner” Pudding

Sweet Corn Ice Cream with Salted Caramel Peanuts

Strawberry Icebox Pie

Look for these recipes on my Pinterest page!

Keep it flavorful!

—David

I do love this time of year when I can simply go out my back door to pick flowers and vegetables from my garden.   There are so many aspects to enjoy – picking the perfect tomato, pairing flowers with wildflowers for my kitchen table, the scents of the dirt and vegetables, finding the perfect recipe for each cucumber…I also love to plan an outing to a local you-pick farm and make a day of it with family and friends.  Last weekend we went to a local farm out by our farm (that’s a mouthful!) and picked sweet corn and berries. 

Depending on where you live, there are many you-pick farms that post on-line their crops schedules, current crops, conditions and pricing.  Some of the larger, established farms will also have tips and recipes for your produce – which is fantastic for people like me who like to, try “tried and true” recipes.  This is a wonderful advantage to have so you can plan ahead not only your visit, but what you plan to do with your produce – jams, canning, pies, freezing, or even a dinner party.   

Like the you-pick farms I frequent out by my farm, you get to know the owners and they keep me advised on when and what to pick. I do love this personal connection to both the people and their crops.  Like I always say about picking from your own garden “it all tastes better” applies to my local you-pick farms too.  And I do not want to leave out the many local Farmer’s Markets that are stocked with fresh fruit and vegetables.  You get the best of both worlds; wonderful produce supporting local farms and already picked for you! 

Here is what I did with some of our bounties last weekend:

Fresh White Corn:

My farm friends gave me great advice on freezing my favorite “Silver Queen” corn so we can enjoy it well after the summer harvest time:

-Have two large pots (I use lobster pots) ready; one filled ¾ full with water to boil, the other to be filled ¾ with ice water (I like to have a bag or two of ice on hand so there is plenty).

-Keep the corn in the refrigerator until you are ready to shuck it (the cold temperature will keep the sugar from breaking down.)  Shuck the corn and use a soft brush to get as much of the silk off as you can. 

-In batches, blanch the corn in rapidly boiling water for approximately 4-6 minutes.  Remove from the cobs from the pot (do not throw out the water, keep it boiling for more batches) and place directly into the ice bath for the same time as blanching, 4-6 minutes to stop the “cooking” process.

-Once your batches are complete, cut the corn from the cobs.  There are many ways to do this, but I prefer the old hold the cob and cut with a serrated knife way.  Once the kernels have been cut, place batches in small freezer bags that are labeled with a sharpie pen with the date and contents.  Be sure to get out as much of the air in the bag before sealing it.    

-When you want to use a batch from your freezer, you simply have to microwave the corn to warm it as it has already been “cooked” during the blanching process.       

Mixed Berry Pie:

A friend gave me this recipe which she adapted from a recipe given to her.  She made it very simple and delicious.

Pie Crust:

-Store bought frozen pie crust (use directions for fruit pies by baking the pie crust, letting cool and then fill with filling)

Filling:

-2 cups strawberries

-2 cups blueberries

-1 cup blackberries

-1 cup raspberries

-1 cup frozen cherries (this gives the same taste without the process of pitting which can be stain-filled and arduous)

-1/2 cup flour

-1 cup sugar

-1 ½ tablespoons butter

-1 tablespoon lemon juice

(Combine all ingredients in a large bowl, mix together gently and let sit in room temperature for 10 minutes or more)

Topping:

8 ounces snicker doodle cookies or sugar cookies

1 stick frozen butter

(Using a food processer, blend cookies and butter until it becomes “crumbly.”)

Fill the pie crust with the filling and top with the cookie topping and bake in preheated over 350 degrees for 45 minutes.  I keep an eye about mid-way through baking in case I want to put a foil top on so not to overcook the top layer.  Set aside and let cool before serving.  

Enjoy and let me know what you make from your harvests!

- Barbara

This past week, as I was on vacation and the evenings were cool, all I could think about was how I wished I had my new LOGO hoodie and how it is time!!!! I just cannot believe fall is right around the corner!

The days will soon get a little shorter and the weather a bit cooler. As kids head back to school and we wrap up our summer vacations we will naturally be swapping out those bright summer shorts and tanks for long sleeves and darker hues. Though the transition of summer into fall may be bittersweet, it does bring new exciting shades of color and divine fabrics to the LOGO collection. The new LOGO pieces will make the summer into fall transition so easy and fun all while keeping you looking chic and feeling comfortable — it’s what we do!

Here are some tips to keep in mind as we transition:

Color mixing— There are no rules in fashion. Don’t be afraid of mixing colors and creating your own unique palette. Remember what I always say….anything goes with everything!!! Just think of the possibilities that this in-between season lends you.

Pair a gorgeous Burgundy French Terry Hooded Jacket over a LAYERS top in Abyss Blue, which adds an unexpected and exciting color pairing to your outfit. Or how about a lightweight Pearl LAYERS Knit Tank under a Light Auburn LOUNGE Cardigan for a palette and fabric feel that works summer or fall? The possibilities are endless!

Layering is key (and you know we love our layers!) — As we approach fall we may have cooler mornings and warmer afternoons. Layering gives us flexibility in our wardrobe to add on or remove the layers of our outfit as the temperature fluctuates. This is really the core of LOGO, it’s about simple high quality pieces that can be mixed, matched and added upon. Be creative and just have fun with your clothes!

The end of summer doesn't have to be so bittersweet anymore! It's a time for mixing things up and experimentation. Be your own stylist!

Enjoy!

XXLori

Shop the complete LOGO by Lori Goldstein collection

Be sure to follow me on my Facebook and Twitter pages, as well as on www.lorigoldstein.com.

I knew I wanted a right-hand ring, but I couldn’t seem to find the perfect one. I looked at a lot of styles, and many of them had details that I liked. But no single ring had exactly what I wanted.

So, I decided to have a custom ring made. When the jeweler was working on my ring, I thought about some of the others that inspired it. Those rings had names like “celebration”, “commemoration” and “jubilation”. The idea was that the right-hand ring could represent many enjoyable things.

I decided I would call mine my “happiness” ring. It’s a reminder that there are always reasons to be happy! 

And since so many of you have kindly asked about it, the Diamonique team and I decided to replicate it. We hope you like it!

My right-hand ring

My right-hand ring

The Diamonique version of my right-hand ring

The Diamonique version of my right-hand ring

If you would like to see more of the Diamonique version of my ring, just click here

Also, it will air tomorrow for the first time during AM Style with Leah Williams.

I look forward to "seeing" you then!

Leah

Hi, everyone!

Thank you all for watching and chatting last Wednesday night for our first episode of You're Home with Jill…it felt great to be “back!” I know lots of you were asking if we could add my fall stuffing recipe to QVC.com and it’s there. So, my Pork Tenderloin with Apples and my Favorite Fall Stuffing are both on my recipe page…enjoy!

I know we just “started,”  but this Wednesday we have one of my favorite DIY pieces of the season…a gorgeous fall wreath. What do you think?

Gorgeous, right? Here’s how you make this:

You will need:

1 10-yard roll of burlap garland
1 wire wreath frame
1 package of tan-colored pipe cleaners
15 small pumpkins and gourds
2 bunches of leaves
2 different bunches of colored flowers (for a pop of color, if desired)
Glue gun and glue sticks

How-to Assemble:

Begin by securing the end of the burlap to the wreath with a pipe cleaner. Push loops of burlap through the back of the frame and secure with pipe cleaners, alternating sections and pushing them together as you go. Continue pushing and securing loops through the frame all the way around. Once the frame is full, fluff, and even out the loops.

Hot glue the pumpkins and gourds in clusters around the wreath. Cut sprigs of leaves and flowers and hot glue around the wreath to fill in color and texture. It’s up to you whether you rest the wreath on a nail or if you want to add a hanging loop.

You never thought it was going to be so easy, did you? You could really make one of these for every season…spring, summer, winter…burlap works in every season. Just change the flowers and decorations.

So that’s my front door—now show me yours! That was my challenge for you last Wednesday night because our theme this Wednesday is #YHJInspired Outdoors! Submit your photos to Facebook, Instagram, or Twitter but be sure to use #YHJInspired so we can find them. Or, you can email your photos to us at yhj@qvc.com. We need them by Monday, August 25. And then I’ll reveal my three favorite photos in my blog on Tuesday and on the show Wednesday at 7pm ET on You're Home with Jill.

From my home to yours,
—Jill

P.S. Don’t forget to help me decorate a family room on QVC’s toGather(R)! Heart your favorite products, I’ll decorate away, and we’ll have a big reveal.

We’ve got a great Today’s Special Value in our Chaz’s Salon Favorites Collection. Team WEN will be standing by to answer your questions all day long on 8/30, so make sure to post them here! We’ll share tips from Chaz throughout the day and talk about how we incorporate each piece into our daily work at our salon in Hollywood.

Don’t miss this amazing TSV and keep those questions coming!

- Team WEN