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    My Hot Pick is a choice of potstickers from The Perfect Gourmet.  They are SO delicious, that you really don't need anything fancy on the side.  But, if you love sauces, I have a quick and easy hoisin sauce recipe that will not only add freshness to the potstickers themselves, but to stir fried veggies, rice or the Asian noodles of your choice.

    5 tablespoons soy sauce (low sodium if you can find it)
    3 tablespoons peanut butter (chunky for added texture!)
    1 tablespoon honey
    2 teaspoons rice vinegar
    2 teaspoons sesame oil
    1 garlic clove, finely minced  or 1/4 teaspoon garlic powder (if you are in a hurry)
    1/8 teaspoon black pepper
    1 teaspoon Chinese hot sauce (optional)

    Place all ingredients in a bowl, and mix it until thoroughly combined.  Done!

    You can find all of these ingredients at your regular supermarket, some in the Asian food aisle.  While you are there, look for some great asian noodles.  This is one of those times when you don't want to substitute regular pasta instead.  A beautiful udon or cellophane noodle works well here.  However, if you don't want the noodles to be too dry, you may want to double the sauce recipe, since the noodles will absorb some of it.  After you cook the noodles according to the package directions, you can stir fry some of the moisture out before adding the sauce.  Then, for a pop of fresh flavor, sprinkle some fresh chopped scallions on the top.  Yum!!  

    My favorite thing about the sauce is the versatility.  But, it won't hurt my feelings of you don't use it for the potstickers, because they are that good!  The potstickers are the perfect Friday Night Meal, because the are delicious in a variety of ways.  And since The Wishful Dish is always on a Monday, the frozen items get there by Friday!  So, you can be enjoying this by the end of the week!

    Also, I try to have one new item in every show, at a fabulous price.  It's the Perfectly Lite Savory Vegetable Souffle Assortment.  The only presentation at that price will be in my show!   You can get a sneak peek by clicking here.  I can't wait for you to join me for The Wishful Dish on Monday at 5pm!


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    While Memorial Day is the unofficial start to summer for most, in my home it is the kick off to cookout season!  That means burgers and hotdogs, steamed crabs and daiquiris! 

    So this Memorial Day we fired up the grill, invited over some family and dusted off the Margaritaville.  The Margaritaville is always a HUGE hit at our cookouts.  Everyone is always curious to see how it works but even more excited to taste.  My favorite drinks to make and serve are pina coladas and strawberry daiquiris.  The pre-made drink mixes are pretty good but I do like to doctor them up just a bit. 

    Here is my recipe for a strawberry daiquiri smoothie:

    1 cup strawberries

    8oz. pineapple juice

    2 oz. strawberry daiquiri mixer

    2 oz. rum

    Ice

    I like to make my own fresh mixer base, which you can do ahead of time. 

    In a separate blender puree 1 cup strawberries with 8 oz. of pineapple juice.  Put 2oz of the fresh puree with 2 oz. of the mixer into the Margaritaville pitcher along with the 2 oz. of rum.  Fill the ice reservoir in the Margaritaville and start the machine.  The daiquiri will be thick, like a smoothie and extra fruity!  For an alcohol free version substitute 2 oz. of pineapple juice for the rum. 

    Add a little umbrella and enjoy!


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    Day 1 - Look what was waiting on my couch today.. my new "friend", the Megan orYANY tote. I've been asked to carry her for a week as part of our new Purse-onality campaign. It's a tough job, but someone has to do it!  

    Day 2 - Here I'm with my newest bag at America's oldest roadside attraction, Lucy the Elephant in Margate, NJ. (I'm also wearing Logo by Lori Goldstein pants and Isaac Mizrahi moccasins - I own multiple pairs of both.) It's the perfect bag to hold a lot of stuff on a day trip!

    Day 3 - Today, Megan went with me to work, where she was immediately grabbed by my girlfriends. I bet you recognize them! This was at a meeting to look at upcoming Today's Special Values. By the way, the bag is great for carrying a ton of work stuff!

    Day 4 - I took it to lunch with my friend Susan Bacus who brings us Northern Nights. We ate at a yummy all raw restaurant. The food was cold, but the bag is hot!

    Day 5 - I even held onto her while Chaz Dean cut my hair this morning! From the beach, to work, to lunch and the salon - she was the perfect companion!

    So after carrying "Megan" for a week, I have to say, we really hit it off :)

     

    This purse makes me feel STYLISH when I carry it. I love to take it to WORK because It fits my IPad AND A MILLION OTHER THINGS that I can't live without. It looks best with SUMMER CLOTHING because it is SUNNY YELLOW. Overall this purse fits into my HECTIC BUT HAPPY life because IT MAKES ME FEEL ORGANIZED. And THAT is my Purse-onality.



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    Home photography has come a long way in just a few short years. Take the Canon EOS 60D digital SLR, for example—even if you’re a camera newbie, you can take gorgeous 18-megapixel still photos and stunning Full HD video with the push of a button. If you’re thinking about picking up the Canon EOS 60D DSLR, Today’s Special Value® for 6/4, here are a few more ways to make your memories last a lifetime.

    Once you start snapping photos with your Canon EOS 60D DSLR, you won’t want to stop. That’s one of the things that makes digital cameras so great—go ahead and take photos and videos of every birthday, graduation, vacation, celebration, and family gathering, because you don’t have to worry about running out of film. But where will you store all of those photos? It’s great to have them on your computer, but you should also back them up with the E224395 Picture Keeper 16,000 Photo Backup USB Drive. It’s so easy to use; just plug it into the USB drive on your PC or Mac, and it automatically finds and stores photos. With space for thousands of your digital pictures, you won’t have to worry about losing those precious captured memories if your computer crashes.

    In addition to storing your photos digitally, you’ll definitely want to have them on display. After all, when it’s that easy to take such beautiful photos, why wouldn’t you want to show them off? You could print them out one by one—or simply display them all on the chic E223944 Vera Wang 8" Digital Photo Frame. The frame itself is stylish and sophisticated, so it will look great on a shelf or end table in your home. Even better, it’s got built-in memory that can hold thousands of digital photos, with a simple interface that makes it easy to load.

    You’ll need a sturdy case to transport your DSLR, but that doesn’t mean you can’t tote your camera in style. The E223448 Jo Totes Betsy Camera Shoulder Bag for SLR/ DSLR Cameras has the support and protection you want when you’re on the go with your most-prized electronics—just rearrange the adjustable pads and you can carry your camera, tablet, or laptop with ease. Multiple pockets provide room for your must-have accessories, like chargers and flash drives, and it’s all confined neatly in one luxurious bag.

    Say cheese! What will you do with your Canon EOS 60D DSLR camera? Be sure to let us know—and share your favorite camera accessories—in the comments!


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    We’re just about halfway through the year and, for many, this is the time to relax and unwind. Whether you're going on vacation or just spending time at home with your family, we hope you’ve got some great summer plans ahead of you.
    Instead of relaxing, this is when everyone at WEN really goes into high gear. Chaz and his on-air team already hit the ground running at QVC on May 29. Hopefully, they got some rest before jumping right into the long days of prepping models for shows and planning for the next 30 days at the Q.
    Chaz has been hard at work on great new products that are set to launch in the second half of the year, but the big event is, of course, gallons of WEN coming back to QVC for the month of June. With more gallons available than ever before, this year is going to be our biggest yet. All of your favorites are back, like Sweet Almond Mint, Tea Tree, Fig, Cucumber Aloe, Lavender, and Pomegranate, so get yours while they last.
    Chaz Dean - Gallons
    In even more exciting news, WEN Kids is a part of the gallon season at QVC this year. For the first time anywhere, you can get WEN Kids Apple, Strawberry Banana, and Watermelon in gallons. Since WEN Kids launched, you've asked us to make it available in gallon sizes through phone calls, emails, and posts on Facebook and Twitter. Well, they've finally arrived and are sure to sell out quickly!
    Kids Gallons
    You don’t want to miss these shows because once your favorite scent sells out, it won’t be back until June of 2014. Every year around July 1, we hear from people saying they missed the shows or their favorite scent sold out before they could order it. Even though we’ve never made so many gallons available, they'll sell out once again since they'll be at the lowest price you’ll find here all year.
    The WEN by Chaz Dean Team

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    Hello! Gabrielle here. I'm looking forward to talking with you during AM Style - chat here during the show!

    Talk to you soon!

    Ps - How great is this Eyelet Shirt & Tank Set from Susan Graver?

    To see more things in the show, click here!


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  • 05/31/13--11:16: A [Sanctuary] Spa Day
  • Confession time: I totally cheated today.

    I got in around midnight last night after a long (but fun) day of broadcasting live from New Jersey during our Memorial Day celebration here on QVC. It was fast-paced, the energy was great, the guests were enthusiastic, the weather was a blessing. But after 14 hours, I was beat!

    So today, on a school day when I normally get up well before Gabby so I can shower, dress and get breakfast all ready, I cheated. I woke up at the very last minute, roused Gabby up in time to give her the rare bowl of cereal, and drove her to school with hair pulled back and oversized shades covering my non-made-up face.

    That's not scandalous, but what followed was admittedly rare.

    I went to the spa! No, I didn't book an overpriced day of pampering at a faraway resort. Instead, I turned my own home into a spa. I drew the curtains closed in my room, lit a candle, and drew a bath. I pulled up my soothing sounds playlist, and entered a Sanctuary at home.

    The Sanctuary line from Convent Gardens is what made it possible: To start, I spent 20 minutes giving myself a facial thanks to their At Home Youth Boosting 5-Step Facial. I am now 100% officially addicted to their dead sea salt body scrub, which smells like what I imagine the flowers at Convent Gardens themselves smell like. Oh and here's a tip: to layer that fragrance and skip your perfume altogether start first with their spa body wash..divine! Then I pampered my feet with their moisture-rich foot butter and locked that in with my coziest socks all morning. Then right before I left for meetings, I slathered on the Sanctuary Spa Body Butter.

    In under an hour I felt pampered, soft, smelling good and most importantly, relaxed and content. And I didn't have to book a single appointment!

    I understand the real Sanctuary Spa was established as a gift of love by U.S. choreographer Gary Cockerill for his ballerina wife. He envisioned a special place in London's Covent Garden, which is close to the Royal Opera House where The Royal Ballet company trains and performs. That's some present!! And it's great to know this busy mom can reap the benefits of that act of love decades later.

    In my humble opinion, taking a little me time as a busy mom means I can do a better job of being a mom throughout the day. I hope you agree. And I hope you indulge in your own way as often as possible!! 


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  • 05/31/13--12:09: A Look Inside Our Kitchen!
  • Every Sunday afternoon and Wednesday evening, David Venable brings us innovative kitchen gadgets, tasty edibles, and the newest in cookware.  But there is a lot more that goes into showing you the next ground-breaking item for your kitchen.

    Even with the peeks behind the scenes when we check in with Mary throughout the show, there is plenty that you don't see.  There have been many requests among you the viewer to see more, so am I excited to give you an inside look at what production day is like for In The Kitchen With David.

    As early as four hours before the show, our talented prep chefs begin to cook the food and style the tables we use to present our cookbooks, kitchen items, or featured foods.  Their job can get pretty stressful and hectic, but as you can see they love what they do and it shows through their creative displays.

    Our kitchen could not look this good without the help of our set stylists.  Shannon joins us every Sunday and Wednesday to give the set its signature look.  She is also the person who creates those amazing chalk board signs all over the set, showing our theme and recipe item for the day.

    Before the show, a pre-production meeting is held to go over every element of the show and make sure that everything is mapped out and in order.  Here you can see David and Mary, as well as Tony, one of our Associate Producers, Gabe, our Line Producer, Jonathan, our Managing Producer, and Mariann, our Director.

    While the production meeting is going on, guests are meeting with their prep chefs to discuss their displays and demos.  Here you see Chef Bonnie meeting with Anna Boiardi, and Chef Donna meeting with Tara McConnell and Lisa Gleason.

    About an hour before the show, David meets with all of the guests and looks over his recipe item for the day.  Here is a glimpse of David meeting with Hungry Girl author Lisa Lillien and David reviewing the on-air steps to his recipe with Chef Lynn.

    Shortly before the show begins, Mary ties on David's apron and we're ready to begin!

    During the show we use 2 jib cameras, handheld cameras, and multiple robotic cameras.  You may see these cameras moving behind Mary on the set.  In case you don't know, a jib is a camera attached to the end of a long arm, which flies fluidly in the air to show you every angle of what we're presenting.  No one can make the food look as good as they do – it looks so good you can almost taste it!  It's just another way we try to bring you inside our kitchen.

    Throughout the show, our awesome producers have the enormous task of keeping the show moving and running smoothly.  They wrangle up guests, prepare teases of our products, and make sure that everyone is on task so we can show you everything we have in store for the show.  They are also near David throughout the show to make sure he has everything he needs during a 3, 4, or sometimes 5 hour show!  Jonathan has been known to make an appearance or two on air.

    And now to a perk of the job... the food!  All of the delicious food you see on air does not go to waste!  Here you see some of our crew grabbing some lunch after Cookbook Corner.  What is not eaten among the 50 crew members is taken home by the chefs for their families or saved if it can be used again for a future airing.

    And we can't forget about our Studio Coordinators!  I am a Studio Coordinator and there are many things we do before and during the show. We will look through the products and start meeting with the prep chefs as early as 4 hours before the show begins.  We meet with David and the guests so that we are all on the same page and make sure that they have everything that they need to share our products with you!  On the left, I am talking with Lisa Gleason about what colors are still available in this Temp-tations item.  On the right, Kristen is letting Melissa Fleming-Epps know how much time she has until she sells the Keurig. 

    Of course, what would the show be without our Associate Producer, Mary?  Here is a glimpse at what it looks like from our point of view on the set.  Along with all the work she does for the show during the week, Mary is constantly working during the show, chatting with our Foodie Friends, talking to guests, and giving us social updates. A BIG thanks to Mary for everything she does!

    We feel lucky to join you every Sunday and Wednesday for In the Kitchen With David.  I hope you enjoyed a little glimpse into what it’s like in our kitchen, here at QVC!

    Follow us @QVC on Twitter and Instagram and use #StudioScoop

    -Jacki, Studio Coordinator and Foodie Friend


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    I know one of the most difficult things to photograph are kids. They get bored easily, don’t sit still, and they have a tendency to flash the same smile that you have seen in every school photo. I put together a few tips on this video for you to try this summer that will hopefully help you take better photos of your kids. Watch the video and let me know what you think with your comments. Also follow me on facebook www.facebook.com/qvcavejames

     

     


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    The Canon EOS 60D is a fun camera to use. I am a big believer that it isn’t the camera that makes a great photograph. It’s the photographer. But I have to tell you the truth; it sure helps to take better photos with an awesome camera like this pro-sumer camera. My favorite thing about this camera is it’s ease of use. Most “pro-sumer” cameras start to lose many of the “auto” features. So now you can step up to more pro features like faster shutter speeds and better color saturation while still utilizing automatic settings.

    I took it out recently to take some photos of my kids. I kept them busy with a couple of fun activities. Watch my photo tips for kids video here. I used my “double bubble" technique, which is giving kids bubble gum and soap bubbles . . .uh, not at the same time though! With the Canon 60D I was able to snap some fun shots of my daughter blowing bubbles with bubble gum. Remember the key to any good photo is being ready to take the photo at a moments notice. It isn’t necessarily the bubble being blown but be ready for when it pops! With the soap bubbles, my son always has fun. Be sure and set the camera on sports mode because soap bubbles come out of the wand much faster than anticipated.

    Now one of the MAJOR advantages the Canon 60D has over other cameras is the ability to shoot in low light. This is key in today’s times to have a more natural and realistic look to your photos. Take a look at this photo I shot one evening my family and I around a campfire. I snapped a quick photo of the s’more I was about to bite into. Can you imagine how bad this photo would be if a flash had been used? This Canon captured the essence and mood of the evening as it was happening.

    The HD video is awesome, PLUS it has the articulating screen so taking photos or video is so much easier than getting down on the ground or having to stand on higher ground. So if you re ready to step up your photography level but still want a bit of automation the Canon 60D is a solid choice for you. Follow me on facebook at www.facebook.com/qvcdavejames for more photo examples!


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    Hello! Kerstin Lindquist here to chat during Saturday Morning Q. 

    What are you up to this weekend? Speak to you soon :)

     

     


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    Hello, foodies…

    Are you ready? Set? Then, let’s go on a Foodie Road Trip! We’ve got nine delicious destinations lined up this month on In the Kitchen with David. Now—while we may not be physically traveling to these places, we are making a tasty recipe to represent each region’s specialty. And, we’ll also be hearing from local folks who know a thing or two about the region and its cuisine. More on that in a minute...

    In the meantime, if you didn’t see my special blog yesterday, I’m excited to tell you we’re running a Road Trip Contest this month! Submit videos and/or photos to davidsroadtrip@qvc.com and tell me why your town’s a must-see foodie destination, and I just might come to dine with you! The whole ITKWD team is selecting five finalists…all of whom will be featured here in my blog throughout the month. But, one of those finalists will be our winner and I can’t wait to get out and meet you.

    So, back to those local folks….our first stop on our Road Trip is Portland, Maine and our recipe is a Lobster Roll! I’m not sure there’s anyone who knows more about Maine—or its food—than Bill Green. Bill’s a life-long Mainer, and the host of “Bill Green’s Maine” for WCSH-TV. (He’s also Mary’s uncle!) From hiking 100 miles of wilderness to interviewing baseball legend Ted Williams, Bill stops at nothing to uncover Maine’s best stories. That’s why I asked him to give you an up-close-and-personal view of his hometown, Portland.

    Bill Green
    (Can you see the family resemblance?)

    David: Tell us a bit about Portland, Bill.
    Bill: It's been called the "City by the Sea," and the waterfront still plays an important role here. Around 1990, the citizens voted to keep Portland, a working waterfront….that means that a certain amount of footage along the water front must be maintained for "marine use." So you'll always see commercial fishing boats, draggers and trawlers, ferries, or water taxis along with a number of recreational boats. You'll also notice processing plants and marine engineering facilities along with some upscale condos and office space. In short, in Portland, the preppies and yuppies have not shoved the longshoremen out of the way.

    David: Is there a section of the city that’s a must-see for tourists?
    Bill: Yes, and we call tourists PFAs, by the way, or People From Away. Anyway, the Old Port section is a must-see. Anyway, everyone is welcomed in Portland. You go down to the Old Port and you'll see every type of person imaginable...skate boarders and hipsters to moms and dads to tourists off cruise ships that visit daily in the summer.  Everybody goes there. It's cool.  Great shops, great restaurants. Foodies would love the place. There’s everything from gourmet restaurants to hot dog stands. You don't have to stroll very far before you find something of interest. Some of the streets are cobblestone. The sidewalks are brick. There’s also a thriving night scene in Old Port.

    David: How’s the food in Portland?
    Bill: Portland is often on those “top ten lists” for many things and food is one of them…in fact, Bon Appétit named Portland “Foodiest Small Town in America.” I always recommend the fish. It’s obviously fresh. We’re like the rest of the country in that many of our restaurants emphasize “eat local.” Here, the fish and lobster make that particularly exotic. If you’re not a seafood fan, however, go to Congress Street and stop at NOSH. It’s home of the Pig Burger—a beef and pork patty, American cheese, extra bacon, lettuce, tomatoes, pickles, and onions on a brioche bun. AND THE FRENCH FRIES ARE SPRINKLED WITH BACON DUST. People in Portland say bacon dust makes you happy.

    David: What’s your favorite restaurant in Portland?
    Bill: Gosh, there so many great ones. How about Grace? It's a converted church. I also love Street and Company, Hugos, Fore Street, and the Salt Water Grill. My favorite restaurant in Maine is Primo in Rockland. Owner/chef Melissa Kelly just won the James Beard award as the best chef in the Northeast.

    David: So this Sunday we’re making a lobster roll. Where can I get a lobster roll in Portland?
    Bill: Anyplace. For lobster itself, generations have gone to DiMillo’s. It’s a converted ferry boat which has become a floating restaurant. A popular favorite is lobster boiled in the Maine tradition and served with drawn butter. Maine lobstermen caught 126 million pounds of lobster last year.

    David: What makes a good lobster roll?
    Bill: Lots of fresh lobster and precious little mayonnaise. Oh, and two slices of pickle.

    David: So where can I find a fresh lobster?
    Bill: A lobster boat goes out every 90 minutes taking tourists out to haul traps.  They stay right in the harbor.  Everybody gets a rubber bib and gloves!  They'll sell you the lobster at boat prices so you can take it to a restaurant and have them cook it up for you.  By the way, last summer lobster was cheaper off the boat than bologna.

    Foodies, here’s my recipe for a Lobster Roll. I hope Bill approves!

    Lobster Roll

    Lobster Roll
     
    This recipe is prepared with the Technique® 10-Piece Hard Anodized Dishwasher Safe Cookware Set (K38576).
     
    Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

    Ingredients:
     
    1 lb cooked lobster meat (from two 2-3 lb whole lobsters), cut into 1/2" pieces
    1/4 cup celery, minced
    1/4 cup mayonnaise
    1-1/2 Tbsp lemon juice
    1/8 tsp black pepper
    1/4 tsp salt
    Dash of hot sauce
    Pinch of cayenne
    2 Tbsp butter
    4 split-top hot dog rolls
     
    Directions:
     
    Place the lobster meat, celery, mayonnaise, lemon juice, pepper, salt, hot sauce, and cayenne in a bowl and mix until well combined. Refrigerate until the buns are toasted.
     
    To toast the buns, preheat a large skillet over medium-low heat. Lightly spread the butter over both sides of each bun. Cook until golden brown, about 2–3 minutes. Turn the buns over and toast the other side. When the buns are ready, stuff each with about 3/4 cup of the lobster mixture.

    Time for your blog question! I’m sure our ITKWD Road Trip isn’t the only thing you’ve got planned this summer. Where are you headed? Up to Maine? Down to Florida? Maybe out to your backyard for many a’barbecue? Tell me about it, foodies. And, if you’ve already made your big trip, send me photos on Facebook! See you Sunday at Noon ET.

    Keep it flavorful!
    —David


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    Many of you may have noticed that reviews for the Linea items are not showing. We are working on correcting this problem and will be sure to update you as soon as we have resolved the situation.

    Please note that submitting reviews still works correctly. Any reviews submitted while we address the display of reviews will be saved. All reviews will be visible once the fix is in place.

    Thank you for your patience.

     


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    At Honora, we're often asked how we come up with all of the ideas for our pearl jewelry. At many companies there’s a single designer or design team. We're fortunate to be blessed with both, but one of the best things about Honora is that anyone and everyone at the company is encouraged to share his or her ideas.

    Many of our most popular designs come from Joel, Ralph, Jennie, Julie and the rest of our design team, but there isn't a day that goes by where an inspired idea comes from an unexpected member of the Honora family. We're surrounded by pearls at all times and that tends to get the creative juices flowing.

    Over the years we've also gone looking for ideas beyond our team and beyond our walls. You saw this during our last visit with Susan Rockefeller and now, you'll see it again with the introduction of our Orbit Earrings – a collaboration with designer Marisa LaBelle.

    So what is this big new idea? The Orbit Cultured Pearl Coin Earring contains a patented design which suspends a large pearl directly below the earlobe via a unique wire finding that clicks firmly into the back. The coin remains suspended in place with a beautiful curvature loop done in sterling silver. It was unlike any pearl earring we'd seen and we just *had* to bring it to you.

    A creative team and creative friends go a long way, but there's one inspiration we're yet to mention. You. So many of our best ideas come from your emails and your comments on Facebook. As our designs have benefited by encouraging conversations within our walls and collaborations beyond them, we want to do more to hear from you.

    With that in mind, we would like you to help us choose the final color option for an upcoming Honora necklace, bracelet, and earring's set. Please pick your choice at the end of this post but here are your options:

    Rose Ombre
    Rose Ombre Detail

    Green Ombre
    Green Ombre Detail

    Purple Ombre
    Purple Ombre Detail

    Also, Jennie Rossini, Vice President of Honora, will be host a live blog chat at 10am ET on June 6 during Ralph and Mary Beth’s show. We can't wait to hear all of your ideas and answer any of your questions. Post those questions below and Jennie will be answering on Thursday at 10.

    We'll see you on June 6th for the unveiling of our Honora Coin Cultured Pearl Orbit Earrings or PendantToday's Special Value® at midnight and hope that you'll join us for our live Q&A at 10am with Jennie.

    Honora Coin Cultured Pearl Orbit Earrings or Pendant
    Honora Coin Cultured Pearl Orbit Earrings or Pendant


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    Hello to all of you! I feel like it has been such a long time since we last chatted.  I hope you are doing well and enjoying the summer so far…  I know I am!  My garden is taking off, I’ve completed a small summer project, and I was able to go to the beach for a few days with my parents and boyfriend.  I’ll get to all of that in a second, but I want to share with you my new Beauty Obsession because I took it on vacation and now I can’t be without it! 

    Josie Maran Argan Oil Tan Extending Body Lotion

    As you all know, I live for Self tanner, but what you may not know is that my love for it is not always because of the color.  I have always been self conscious about my pale skin because I felt like it lacked depth.  I have never had that healthy glow and my skin just seems to be a little dull side, which has never been a problem because there have been great products for a quick fix.  Well this past week,  I had the opportunity to try Josie’s Tan extender before I went on vacation and I have to tell you, if you’re someone who has stayed away from self tanner or you love self tanner; this is your new Beauty Go-To.  If you love self tanner… this extends your tan with DHA (DHA is what gives you color from self tanners). What that means to you, no smell… why is that important? Sometimes DHA can be smelly, and usually you know from a couple feet away if someone has used a self tanner with a high amount of DHA.   If you don’t love self tanners, this is a perfect way to get some glow that’s meant for you.  When I went on vacation, every night before I went to bed, I would put on the tan extender.   Josie did a really nice job of creating a product that works itself with your skin tone.  When you put this on, you will notice you have a healthy-looking color that syncs to your skin tone and if you like it, it’s buildable.  I noticed that I loved my color after three days on continuous use.  After that I applied every other day to maintain.  Tonight, I’ll be coming to PM Style having used just one application of the tan extender so let me know what you think{#emotions_dlg.biggrin} .

    PM STYLE

    This week I have decided there is something you must have. It’s a jacket from Isaac.   It’s sporty, It’s preppy, and the look you love of piping to deliver a tailored fit.  It’s got princess seaming to die for, and if you like the feel of pajamas, well then this feels like loungewear.  And the colors I love?  Royal Navy and Citron.  Hamptons here I come. 

    There’s also a new top in the show from a stylist and designer that has been taking PM Style by storm, Jen Raid.  Look at this new light and airy tunic she’ll be on with tonight…  where won’t you go in this top?

    Summer Review

    Ok as promised, here are some photos from vaca, my summer project, and my new work tote back that has been taken over by Millie ,literally every day.  Yesterday, I caught her laying in the bag… not sure what she has going on with Henri Bendel, but she can’t seem to get enough of it! 

    Family Photo, Sport, Me, my step-mom Jen, and my step-sister Natalee

    Me and Sport

    Zoey doing what she does best… basking

    Aaron and I on the Tilt-a-whirl, my favorite carnival ride!

    Beautiful Gulf Water


    My roses are in full bloom.

    Millie and her new favorite bag.

     

    Have a wonderful week and I can’t wait to catch up with you!

    CC

     

     


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    Hello, foodies…

    Turns out Bill Green isn’t the only New Englander who knows a thing about Lobster Rolls. "Lobster Gal" is a blogger based in Hartford, Connecticut who’s got one clear mission: to sample every lobster roll in New England…and beyond. From Maine to Connecticut to New York City (yes!), Sally goes wherever she can find “the greatest food known to man” and writes a detailed review of each sandwich on her blog. In other words, she’s tried a roll or two!

    This past weekend, Lobster Gal was visiting family and friends here in the West Chester area and decided to make my recipe. Here’s her expert review…peppered with tips and insight.

    My first impressions of the recipe were that he solidly had the essentials down on this one -fresh picked lobster meat including all parts of the lobster, not just claw and knuckle. Each part of the lobster just has such a unique texture and flavor that any lobster roll wouldn't be complete if it didn't involve it all.  And fresh-picked; I've said it before, and I'll say it a thousand times more, if lobster meat has been previously-frozen it has no business being in a lobster roll. Frozen can be fine for cooked dishes, but the lobster roll, where the meat is on full display in all its glory, can be nothing but perfectly briny and fresh. He also involved a split-top hot dog bun, the standard in lobster rolls. I liked that he didn't suggest a specific brand, which if I may suggest -never use any mass-produced supermarket bun. This is fresh picked lobster meat, and it deserves a bakery-fresh bun. Fortunately, most bakery-fresh hot dog buns are not split at all, so you can just split them down the top yourself and buttery grill up those sides.

    When reading the recipe, the controversial parts for me were first, the inclusion of celery. I have only ever had one lobster roll where I was on board with the inclusion of celery, Ed's Lobster Bar, and that was because he minced it into tiny pieces so that it just melted into the lobster meat. David says “minced” in the recipe, so that's just what I did. The other flair in the recipe was a dash of hot sauce and a pinch of cayenne pepper. Woah, spicy stuff in a lobster roll--crazy!! I've never seen it done, and I must admit I was skeptical. I'm not usually good at following recipes; I just throw things in a bowl and stir them around until I think it tastes right. The down side of that, of course is that I can never recreate it. So, I was going to follow this recipe by the book.

    I started at my favorite fish shop nearby, City Fish in Wethersfield, CT, for fresh picked lobster meat (and it’s worth every penny). The price per pound may at first seem high, but I've done the math on this, and it takes 5, 1.25 pound lobsters to get 1 pound of picked lobster meat.  If you're lucky enough to have a shop near you that sells fresh picked lobster meat, support it whenever you can so they keep doing the hard work. I picked up my buns from the bakery at The Fresh Market, a specialty foods chain nearby.  I've tried them before and they are the perfect complement to lobster.

    Lobster Roll Ingredients

    After I crafted this lobster roll and took my first bite, I knew that it was an absolutely amazing lobster roll. It was even far better than what I usually make myself, which is really saying something, since I’ve been at this for quite some time. Now, I may have been skeptical about a few things in this recipe, but David has fully made me a convert to the idea that a lobster roll can be oh-so-right with unexpected ingredients!

    The celery, which I minced finely, was just the right amount and added a fresh-tasting flavor that seamlessly integrated into the lobster without crunch. The tiny green flecks actually looked kind of pretty, too. Also the mayo and lemon were perfect amounts. But for me, the spicy additions were what really put this recipe over the top. You couldn't specifically taste them, but the dash of hot sauce and cayenne pepper really woke up the lobster flavor and made it more pronounced. I'm still reeling from the shock that hot sauce and cayenne pepper can not only have a place in a lobster roll, but genuinely enhance and amplify what is already the perfect food. The power of a secret ingredient!

    David's Lobster Rolls

    I rarely say this, but I wouldn't change a thing about this recipe. The combo of the fresh lobster, buttery grilled bun, lemon, mayo, celery, and those "secret ingredients" made this, without a doubt, a top tier lobster roll and most certainly one I will make again. Thanks, David!

    Thank you, Sally! I’m absolutely flattered—and thrilled that we nailed it.

    Now—onto our next (and sure to be just-as-fantastic) recipe! We’re making Chilled Crab Dip in honor of Wednesday’s Road Trip destination…Chesapeake City, Maryland!

    Chilled Crab Dip

    Chilled Crab Dip

    This recipe is prepared with the Temp-tations® 9” x 13” Lid-It Baker with Lasagna Server & Wire Rack (K34825).

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

    Ingredients:

    1 (8-oz) package cream cheese, softened
    3/4 cup sour cream
    3/4 cup mayonnaise
    1/2 tsp garlic powder
    3 Tbsp lemon juice
    1/2 tsp hot sauce
    1 jalapeño, seeded and finely chopped
    1/3 cup red bell pepper, finely chopped
    1/3 cup parsley, finely chopped
    4 green onions, thinly sliced
    12 oz crabmeat, drained and flaked

    Directions:

    Place the cream cheese in the bowl of a stand mixer and fit the mixer with a paddle attachment. Mix until creamy and add the sour cream, mayonnaise, garlic powder, lemon juice, hot sauce, jalapeño, red pepper, parsley, and green onions. Mix until combined. Remove the bowl from the stand mixer and gently fold in the crab. Serve (or refrigerate for up to 2 days).

    If you’re leery about the “chilled” angle, all I have to say is give this a-go, foodies. And, if possible, make it a day or two ahead of time so the flavors can really marry. It’s beautifully balanced—with just the right amount of crab.

    For your blog question today, let’s talk seafood. What catch catches your fancy? Do you love tuna, tilapia, or salmon? Or are you more of a shellfish person? More on beautiful Chesapeake City this Wednesday at 8pm ET.

    Keep it flavorful!
    —David

    P.S. Speaking of bloggers, check out this recent blog by Foodie Friend Jackie! Chatters, you're always asking what happens behind-the-scenes and here's a typical ITKWD show day. Thank you, Jackie!


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    Hi Denim & Co. ladies!  It’s Heather from the design team.  I hope everyone had a great weekend.  I can’t believe it’s Tuesday already!!   If you have questions about items in today’s 11 AM show or just want to chat about Denim & Co. fashion, ask away!  I’ll be here during the show to chat and answer your questions.  Feel free to leave more comments after the show, and I’ll check back throughout the day.

    I also wanted to share with everyone that starting this month I’ll be chatting with you only during the first Tuesday 11 am show of the month.  I am 7 months pregnant now with number three {#emotions_dlg.biggrin} and will be taking some time off when the new baby comes.  Please continue to look for me the first Tuesday of the month, and please note you can also still continue to post questions through the Community Q&A where the design team is always available. 

    Here is my question today:  How do you wear your Denim & Co. French Terry??  Do you wear it on top or on the bottom, or both??   It is a season-less fabric, and we have some great items for the spring.  Do you have a favorite French terry style??

    Short Sleeve Scoop Neck Trapeze Top

     

    Short Sleeve French Terry Tunic Sweatshirt

     

    Stretch French Terry Shorts

     


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    Dear friends:

    Our eyes are mirrors to our souls. They're the first thing we notice about each other. Eyes connect us all. They also happen to be the first place on our faces to show the signs of aging, fatigue, lack of sleep, and even emotional states. Because of that, it's so important to take care of our eyes so we look youthful and rested.

    The skin around our eyes is the thinnest on our bodies. In order for it to be hydrated and nourished, it needs extra attention. We really must provide a lot of care to keep our eye regions looking their best.

    For starters, make sure you get proper rest and try to avoid any excess of salt in your diet.

    My favorite trick for eyes that need a quick pick-me-up is to grate cucumbers, put them in gauze, wrap the gauze into a sushi roll, and place it onto your eye region. It feels amazing―so cooling and refreshing!

    You also need to invest in a good nighttime product for eyes. I recommend my best-selling Ultimate Firming Eye Gel. Ole Henriksen Ultimate Firming Eye Gel 1 oz.It addresses both the upper and under-eye regions while you sleep, helping firm and reduce the appearance of fine lines and even wrinkles. The state-of-the-art formulation is loaded with peptides, pure cucumber extract, and Eye-Brite. In my opinion, it's never too early in life to start treating the eye region.

    Cheers!

    ―Ole Henriksen


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    Many of you may have noticed that reviews were not displaying for a variety of brands (Linea by Louis Dell'Olio, Bob Mackie, Cook's Essentials, L'Occitane, and Roberta's just to name a few of the brands impacted). In addition to a problem with the reviews displaying, many customers reported that the review submission link was not available for the same brands that did not display reviews.

    The review submission and review display problem has now been resolved.

    If you continue to have a problem reading or writing reviews on qvc.com please post a comment to this blog with as much detail about the item/brand you were attempting to read/write, or use the feedback function located at the top right of the website.

    Thank you to all the customers who use the feedback tool to alert us of probelms you experience with qvc.com, we value your input very much.

     


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    Recently, I had a chance to go to New York for a big QVC Beauty event. Our best beauty brands, big and small, were there to meet with beauty editors from the major magazines and blogs. The editors seem thrilled to see the newest products and get some beauty tips that they can share with their readers. So, I decided to play beauty editor for a day, and interview some of my favorite industry innovators. I asked each of them the same question:

    Spring is here and summer is around the corner. What should we be doing to look our best during warmer weather?

    Maureen Kelly, founder of tarte

    "I am so excited for the warm weather to finally arrive! I live at the beach and LOVE spending time riding the waves and building sandcastles with my 2 little boys! I always make sure to dust on my Amazonian clay body bronzer to my arms, legs and shoulders before we hit the beach though! It is water-resistant so it stays on, even though playing in the sand and the ocean!  The rich bronze color warms up my skin. I can’t live without it!"

     

    Lev Glazman, founder of Fresh

     

    "My spring beauty tip is to use a mask! Masks are essential to deep cleanse your skin, hydrate, and open your pores. Masks are perfect after wintertime to wake up your face."

    Sarah Potempa, celebrity hairstylist

     

    “If you have frizzy hair because it is starting to get warm out, you want to spray hairspray onto your styling brush then brush it through your hair.  When you put the spray on the brush, not directly on your hair, you get a much smoother look without weighing hair down."

     

    Do you have a warm weather beauty tip? You can leave a comment here or join the discussion on my Facebook page. Here’s to warm weather!

    -Sandra

     

     


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