to come

to come

to come

For my June #TBT - Throwback Thursday photo, I came across this old QVC Insider Article about the fun I had planning my wedding and I wanted to share it with you all.  Here I am in my veil on the cover:

With my mom - dress shopping:  

My bridal book:

And my shoes:

My jewelry and headpiece:

P.S.  QVC actually now has Bridal Jewelry if you are looking for that.  

And if you are attending the wedding, instead of walking down the aisle, here are some Great Gifts for the Bride and Groom!

Best,

Jill

(Hmmm ....... I wonder if I can dig up some photos of the actual wedding for next weeks #TBT?)

Hello, foodies…

Father’s Day is coming up next Sunday? What are you doing for dad or grandpa? Going fishing? Going to a game? Every wise woman that I know has always said, "The way to a man’s heart is through his stomach." Foodies, that’s one expression this man will tell you is TRUE. There’s nothing I love more than a plate of my favorite foods. And, I just know all the dads and husbands out there would love nothing more than one of these recipes served up on Father’s Day. All of these recipes can be found on QVC.com…just search David’s Recipes. You can also find them on Pinterest!

Moms, wives, if your kids are too little to help you cook, here's a picture the little ones can color for dad!  

Buffalo Mac and Cheese

BBQ Pulled Pork Egg Rolls

Healthier (but he won't know it!) Chicken Nachos

S.O.S. Waffle Style

Healthy Meat Lover’s Frittata

Loaded Breakfast Baked Potato

Flat Iron Steak Sandwich

Stuffed Burgers with Poblano Pepper Relish

Italian Muffuletta Sandwich

Grilled Steak Fries with Garlic Sauce and Parmesan

Down Home Southern Fried Chicken

Batter Fried Corn Dogs

Italian Grilled Sausage Sandwich

Cheesy Cheeseburger Casserole

Grilled Vidalia Onion & Bacon Salad

Frozen Chocolate Peanut Butter Pie

Flourless Chocolate Cake with Peanut Butter Whipped Cream

Maple Bacon Cupcakes with Cream Cheese Frosting

Chocolate Chocolate Chip Bacon Cookies

Keep it flavorful!
—David

June babies, you are blessed with a gift from the ocean - Pearls.  These true treasures are found hidden within not just oysters and mussels – but also in our Honora Collection on QVC.  Our pearls are so much above the others because of the high concentration of nacre’ – which allows the pearl to be, not only more lusturous and stunning – but also more durable and able to withstand everyday wear.

June babies you get luster, glow, beauty and the actual finger print of Mother Nature herself.  Just like a fingerprint, each and every pearl is unique. No two are alike, and all have some imperfections. (don’t we all!  )  Pearls are the ONLY gemstone that is made by animals.  And, even better news, the harvesting of the pearls from the mollusks does not kill the animals, as they can be re-implanted and used to make more pearls. 

Pearls are both earthy and ethereal.  It remains the only gemstone that is exclusive to women and it’s femininity is celebrated!   Soft curves are always evident, whether the pearl is round, baroque, keshi or coin shaped. 

The oldest known pearl jewelry fragment was found in the sarcophagus of a Persian princess who died in 520 BC.  They have always rated “Heirloom status” – passed down from generation to generation of women who were lucky enough to have them.  Now, we are lucky enough to live in the age that we do… where pearls are readily available in all colors, shapes and styles…..from classic to trendy.

Picture Jackie Kennedy, Audrey Hepburn, Coco Chanel – and pearls immediately come to mind.  They take on the essence of the woman that wears them – becoming a signature.  So, enjoy your gorgeous birthstone June girls – and wear them proudly…. one final piece of pearl trivia:  In 1916, Jacques Cartier (yes – THAT Cartier!!!!) bought his 5th Avenue store by trading two pearl necklaces for the land.  WOW!!!!  Wish I could have seen those!!!!!  :-O !!!! 

Xoxo,

A

It’s been almost 6 months since the brand that you know and love, Orthaheel, became Vionic with Orthaheel Technology. I wanted to take some time to reflect and share with you the reasons for this evolution.

The Orthaheel brand has had a very long and proud history. It was started by a podiatrist, Phillip Vasyli, with the purpose of creating life-changing footwear solutions for everyone. He achieved this by developing a way to add orthotic support to a wide range of footwear styles. This innovation has helped a lot of people feel greater levels of comfort and support in the footwear they wear. And all this comfort and support was wrapped up in great- looking footwear.

In January 2013, it was decided that Orthaheel would evolve to become Vionic with Orthaheel Technology. This was not a decision that was made lightly, given the popularity of the Orthaheel brand and also as many of the people involved in the decision making process had been a part of the brand since the very early days. The decision came after extensive customer consultation (including QVC customers), where a lot of people told us what they wanted – the same comfort and support of the Orthaheel technology, but with more style and a fresh new brand look. This gave us the confidence and inspiration to go ahead and become Vionic with Orthaheel Technology.

Now that the marketing spiel out of the way, I’d like to tell you what this evolution means for you. We’ve received (and greatly appreciate) feedback from so many of you over the last 5 years here at QVC. We love the suggestions that you give us and take so much away from all of your comments, whether they be on the community forums, in response to my blogs, and of course, on my Facebook page. Much of the feedback that you’ve provided tells us that you want more fitting options, you want more heel heights, you want more leather options, but you still want the same feeling of support that Orthaheel Technology provides. This is what we can bring you with the Vionic brand. The same great feeling of comfort and support, but with the ability to continue to give you the styles that you have come to know and love, along with new and innovative ways to provide you with new, stylish options such as wedges, heels, ballet flats and even boots (oops.. there’s a little sneak peek into the Fall collection)..

The company and the brand still remains the same as it was as Orthaheel. But with one main difference: under the single Vionic name (you might recall that we used to have 3 brands – Orthaheel, Vionic and Weil) we are able to have a singular focus in achieving our company mission – To create life- changing footwear solutions. All of the styles we have at QVC still carry the Seal of Acceptance from the APMA, and we still carry the endorsement of world-renowned integrative medicine expert, Dr. Andrew Weil.

What do we want to do as a brand at QVC? We want to continue bring you new and innovative footwear styles. We want to keep bringing you our classic designs but also offer you more style, all with the built- in orthotic support. Most of all, we want to bring you footwear styles that will help change your life, that will give you the freedom and confidence to get out and be active. Whilst many may think that I am extremely passionate about this brand, I can assure you that the hard working teams behind the scenes – in fact every member of our company, are just as passionate. We all share the same belief in what we are trying to offer you, our QVC customer.

I hope you get a chance to check out the Lauren Slide, our 6/9/2014 Today’s Special Value. My old mate Steve and I will be here online throughout the day to answer any questions that you have.

-Liam

Hi Everyone, Steve and I will be answering your questions at 12am, 10am and 6pm and are excited to hear your questions throughout the day today. Please send through any questions you have about the great Lauren TSV, or any of the other wonderful Vionic styles available on QVC and QVC.com!

Also, don't forget to join me on Facebook at Liam Bourke – Vionic w/ Orthaheel for QVC.  Looking forward to catching up with you!

-Liam

Our summer Walk In Your Shoes Mini Series on Shoe Shopping with Jane continues. The member of our shoe family featured this week is Leilani Learn from Ryka. During the show she shared these great pictures of her beautiful family and their trip to Fenway Park. I wanted to share them with you in case you missed them. They are adorable. Enjoy!

Hubby Sean with Connor, Gabby and Patrick!

Tune in next Thursday to Shoe Shopping with Jane to see who from our shoe family is featured next!

-Jane

Hi there,

Chili is a great year round meal. I like it in winter with a loaf of crusty bread, and in the summer with nacho chips. It’s perfect for a party because you can leave it on a warm burner on the stove or in a crock pot and let guests serve themselves. I admit that I usually make chili with a seasoning packet and a pound of ground beef for a quick meal. But for special occasions, I use this 2 Die 4 Chili recipe.

My friend Tova Borgnine first shared this recipe with me in 2004. She got it from a dear friend of hers, C.V. Wood, Jr., an amusement park developer and the man who brought the London Bridge to Lake Havasu, Arizona. Known as “Woody,” this ex-Texan was living in Beverly Hills when he first entered the International Chili Society's Annual World's Championship Chili Cookoff, which he won in 1969.

Woody brought flair and showmanship to the World's Championship Chili Cookoff with a large rooting section, T-shirts with his name on them, a monstrous spice chest, a couple of Hollywood starlets as assistants, and an electronic chili gauge which, when placed in his chili, registered “Excellent” and set off a siren.

Here is the recipe Tova gave me, based on C.V. Wood, Jr.’s. Be warned, this recipe makes six quarts, so be sure you have lots of family and friends over to help eat it! I actually cut the recipe in half when I made it, browned the meat on the stove, and cooked the chili in a crock pot. Now, however, we have the wonderful Ninja 3-In-1 Nonstick Cooking System that allows you to brown the meats and then switch to the slow cooker function, all in the same liner!

Ingredients

10-oz can chicken broth

5 lbs thin, center-cut pork chops

1/2 cup cooking oil

4 lbs flank steak

6 long green chilies, peeled

2 tsp sugar

3 tsp ground oregano

3 tsp ground cumin

1/2 tsp MSG (optional)

3 tsp black pepper

3 tsp salt

5 Tbsp chili powder

1 tsp cilantro

1 tsp thyme

Juice of 1 lime

1 dash hot pepper sauce

8 oz beer

2 15-oz cans crushed tomatoes

1/4 cup celery, finely chopped

2 cloves garlic, finely chopped

3 medium onions, cut into 1/2-inch pieces

2 green peppers, cut into 3/8-inch pieces

1 lb jack cheese, grated

Directions

1. Pour chicken broth into a large pot and set aside.
2. Trim all fat and bones from pork and cut into 1/4-inch cubes. Heat oil in a skillet and brown pork, half the amount at a time. Remove pork from skillet, reserving oil, and add to the broth. Cook slowly over low heat for 30 minutes.
3. Trim all fat from flank steak and cut into 3/8-inch cubes. Brown beef in the remaining oil, about one-third at a time, and add to the pork mixture. Cook slowly, about one hour.
4. Boil chilies 15 minutes, or until tender. Remove seeds and cut chilies into 1/4-inch squares. Set aside.
5. Mix the next 11 ingredients with the beer in a bowl until all lumps are dissolved. Set aside.
6. Add the tomatoes, celery, garlic, onions, peppers, chilies, and beer mixture to the broth. Simmer 2-3 hours, stirring occasionally, until meat is broken down.
7. Serve with grated cheese.

Do you have a favorite chili recipe you’d like to share? Send it to QVCInsider@QVC.com and I’ll post it in a future blog.

Happy trails!

Troy

QVC Editor

Hi, everyone!

It’s another picture perfect day here in the Philadelphia area and this weekend is supposed to be just as nice. Isn’t summer wonderful? It’s a season that’s literally made for outdoor entertaining. So this Wednesday on You’re Home with Jill, I’m going to show you how to host a summer barbecue. I've got recipes from our special guest, Meredith Laurence, The Blue Jean Chef. And I've got lots of great ideas on how to set a summery table!

Isn’t that adorable? There’s nothing more family-friendly than that—and virtually everything you need for your barbecue is right there. Talk about functional decoration. Almost the whole scene is made from things I had at home…the wagon, the trunk organizer, the lanterns, the picnic basket, the cake plate, everything! And, of course, the most important part of all…the bandanas.

The idea to decorate with bandanas actually stemmed from the utensils. When you’re outside, it’s always nice to have the napkin and silverware in one easy-to-carry package. And you NEED to have something heavier than paper napkins if there’s ANY wind....and there always is! So I went to my local craft store for napkin inspiration and I found the bandanas. I thought, how perfect…I already have a few, I can get more cheap, they’re functional, and I can do a patriotic theme and use my Temp-tations®, Le Creuset, and Rachael Ray pieces.

How cute! Then I thought…what if I got a few extra bandanas and placed them on the table for decoration? Well…it worked. I think those bandanas just made the whole theme feel cozy and familiar…reminds me of the good old days and lazy days of summer.

Here’s a close-up of the silverware...I used swatches of extra fabric and spare buttons to secure them closed.

Then, I grabbed a basket and wove some extra fabric through the wicker to tie it all together.

I know there’s so much to see here…I promise I’ll tell you everything in this Wednesday’s episode of You’re Home with Jill…exactly what I used where and why. You can watch anytime this Wedneday on QVC.com. If you get QVC PLUS(R) on TV, you can also see the show at 7pm ET.

From my home to yours,
—Jill

I was born with a forehead so large I call it a “five head.” It has always made me self-conscious. For most of my life I tried to wear some type of bangs so that people wouldn’t see it. If I wore my hair back, you could see up into my hair and it made it even larger. That was just not an option!

Then I found “Great Hair Day." It is my American Express of hair products; I can’t leave home without it. It allows me to make my hair look thicker, it defines my hairline so that my forehead does not look as large, and I can wear a million hairstyles I never would have been comfortable with before, and it camouflages gray roots.

I am so used to seeing myself with it that I look bald to myself without it! I know a lot of us struggle with different hair issues real or imagined. Great Hair Day has been a lifesaver of mine. It’s QVC's Today’s Special Value(R) and if you’re struggling with hair issues I hope you try it. :)

See you soon,
--Lisa

It was a short week, but boy was it busy! On Tuesday morning, I joined the team at CNN New Day to discuss a new study about diet soda and weight loss. The debate rages on, but I'll stick to water, thanks. Chris Cuomo, Kate Bolduan, and Michaela Pereira are always a pleasure—smart and fun. And I was especially excited to work with Elizabeth Cohen, senior medical correspondent for CNN's Health, Medical, and Wellness unit. We chatted in the green room about various health issues and mom issues—she's the busy mother of four girls, which makes her superwoman in my book.

Tuesday afternoon, my Katie show appearance aired. The topic was probiotics, and Katie Couric and I tried out a bunch of different probiotic foods and drinks—yum! She's a real TV pro, so I love to watch her in action and learn from a media guru. She's very friendly and warm—the kind of girl you'd want to be friends with! Wednesday, I was at Good Day New York, where I'm the morning news medical correspondent.

Thursday, I was back at the Today show, one of my regular media haunts, where my pals in the hair and makeup area worked their magic on me. I spied John Malkovich in the green room and managed to catch a shy smile. This was really exciting for me, as Dangerous Liaisons is one of my all-time favorite movies. I also teamed up with Peter Moore, the editor of Men's Health magazine to talk about "signs you may be aging too fast" with Al Roker and Natalie Morales—two of my favorite anchors to work with. Al is always in a fantastic mood, and Natalie is the definition of sweetness. Of course, in between all this, my medical practice was busy as usual. And lest you think I'm going to kick back and relax this weekend, think again! My son's 7th birthday party is on Saturday, and the theme is Harry Potter. Wands, robes, and glasses have been ordered, and although I'm feeling more Muggle than Wizard today, I'm hopeful it'll all come together in the end. Phew! When is our next three day weekend again??

Best,

—Dr. Raj

Hello, foodies…

Have you had time to drool over the Father’s Day recipes I posted yesterday? I’m trying to convince myself that I don’t need to make the Stuffed Burger with Poblano Pepper Relish or an Italian Muffuletta Sandwich right this minute. I could, however, make both this weekend…and so could you, whether for an early Father’s Day celebration or not. The burger is a natural fit for your backyard grill. And you could take the Muffuletta on a picnic. If you’re in the Northeast or on the West coast, the forecast looks like perfect picnic weather.

As for all of you foodies who are getting rain for what looks like the entire weekend, here’s a little sunshine for you.

Ginger Pineapple Mojito
Serves 4–6

Ingredients:

Syrup:

• 3/4 cup water
• 1 cup sugar
• 1/2 cup peeled and sliced fresh ginger

Mojito:

• 3 limes, divided
• 1 cup loosely packed mint leaves, plus additional for garnish
• 2 cups frozen pineapple chunks, defrosted
• 1 cup rum
• 1 cup pineapple juice
• 1 cup club soda
• Ice
  

Preparation:

1. To prepare the syrup, bring the water, sugar, and ginger to a simmer in a small saucepan. When the sugar has dissolved, remove from the heat and chill. When the syrup has chilled, strain and discard the ginger.
2. To prepare the mojito, remove the stem ends from 2 of the limes and slice into 1/8"–thick rounds. Cut the remaining lime into wedges. Place the lime rounds, mint leaves, pineapple chunks, and 1/4 cup of the ginger syrup into a serving pitcher.
3. Mash the lime and mint with a muddler or with the handle of a wooden spoon to release the juices and oils. Add the rum, pineapple juice, 1 additional cup of the ginger syrup, and club soda and stir. Fill each glass with ice and pour the mojito into each glass. Garnish with mint leaves and lime wedges.

This recipe is prepared using the Rachael Ray Stoneware Crock with 5-Piece Bamboo Tool Set (K31340).

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

Foodies, a note about simple syrup. You can keep it a LONG time…indefinitely, actually. Sugar has no expiration date. And, because simple syrup is sugar and water, you can keep it covered in the fridge for weeks...even months. You want it to be good and cold when it’s time for your party, so make it well in advance. You know what I always say: do as much as you can beforehand. It’s not fair to you or your guests if you’re running around cooking and prepping during a get-together.

Let’s talk drinks for today’s blog question. What’s your favorite summertime beverage? Do you love margaritas? Daiquiris? Are you more of a lemonade or iced tea person? I’ll see you this Sunday on In the Kitchen with David at Noon ET.

Keep it flavorful!
—David

Chicken A L'Orange

• 1/2 cup flour
• 1/2 teaspoon salt
• generous dash of pepper
• 3 pounds chicken
• 1 - 2 Tablespoons cooking oil of your choice
• 1 cup orange juice
• 2 tablespoons packed brown sugar
• 2 teaspoons soy sauce
• 1/2 teaspoon ground ginger

To make ribbon oranges: cut an orange in thin slices, then cut halfway through the orange slice. Hold each end of the orange between your first finger and thumb of each hand and twist gently in opposite directions. Voila!

Counting our blessings, 

Mary Beth Roe

I have a new friend named Fitbit.  He has become my constant companion! I was on the air with Sarah Cottelesse who brings Fitbit to QVC. She was in my That's Cool show and, although I didn't own it, I did think tracking your fitness was cool.  So, a few days later I decided to order it.  I have the fitness tracker and we have several options on qvc.com.  I thought it would help me, but I never believed it would be as eye-opening and life changing as it has been! 

QVC is a big building and hosts are in many meetings that take us barreling all over our campus.  I thought I got a lot of steps in on those days! Imagine my dismay when I looked at my Fitbit and on a meeting day and only got in about 4000 steps! I was hoping for 10,000 in a day!  So, I realized just trekking around the house and around work wasn't cutting it, so I started seriously walking to get in my steps. 

After checking in with Sarah and telling her how much I loved it, (once I misplaced it for three days and was about to post a reward for it's return, thankfully I found it) Sarah asked me if I had the app on my phone, not just my computer. Since I tend to do things in stages I said no, and got the app. Revelation number two! On days when I got a good amount of steps in, I wasn't always logging a lot of active minutes. So, now I can check in to make sure I am revving it up every day. 

The benefits have been tangible and intangible.  Since I spend many days in Philadelphia waiting for dance classes to end, I would sit in a cafe sipping tea and reading. Now I am on the go! The steps are great, but even better is the fact that I have rediscovered the sights of my city. 

I would never experience these moments had I not bought my Fitbit.

On a recent trip to Disney, where we averaged 25,000 steps a day, I wasn't as tired, nor did my feet hurt, as they had in previous trips. Now that's training for fun!  

I wouldn't go a day without my new little friend, and I'll keep walking while he keeps tracking!

-Jane

Join me on Facebook: www.facebook.com/JaneTreacyQVC

Blog to support the poll

Summertime = soul enriching visits with friends across the nation. I spent the bulk of my career in news, which means that I’ve always lived far away from dear friends and family. While I always visited family, there was little time left for friends whom I adore. Over the past three years at QVC, I’ve put seeing friends at the top of my bucket list.

I returned to my heart-city of Chicago. Michele was one of the first people I met at Brown (I knew her children before they were born!!!). Summertime = multiple busy schedules, so we visited, laughed, and ate ice cream as we chauffeured her really cool “kids” hither and yon.

Vanessa and I became besties when I was in business school. Now a mom, she and I delighted in walking Navy Pier and visiting Shedd Aquarium with her daughter.

Las Vegas, a former home, holds a special place in my heart. Sharon and I talk every day. We walked the ever-changing Las Vegas landscape, but mostly we talked and laughed while overlooking this beautiful golf course.

It took a girlfriend moving to Miami to get me there. Lori and I have been connected at the hip since Brown. We walked along the beach, toured the hotels, and ate at her favorite restaurants.

Timi and I have been best friends since I was 12, but we had never taken a vacation together until our big Caribbean cruise last year. We filled our days with ice cream on the Lido Deck, adventure… like zip lining, and lounging on one glorious beach after another.

Summertime =  time to revel in the beauty of life. Be it spending time with family and friends, or visiting that place you’ve always wanted to see, I hope that your summer is filled with laughter and love. What do you have planned to make it so???

Carolyn & Dan’s Pawparazzi Showcase

Thank you all SO MUCH for sharing your “Backyard Oasis” with your furbabies with us! Here is this week’s Showcase…

XOXO from your fellow pet lovers, Carolyn and Dan 

Hello, foodies…

What’s on your calendar for the weekend of August 15? Nothing? EXCELLENT! We’re hosting the next In the Kitchen with David Weekend here in West Chester and we’ve got a brand-new, very exciting itinerary planned. For the first time ever, we’re going to explore the Amish countryside in Lancaster, PA…we’ll be stopping by a hydroponics farm, shopping at Amish markets, watching a Shoo-Fly Pie demonstration, and more. If you’ve never tasted homemade Pennsylvania-Dutch cooking, you’re in for a treat just for the eats! Of course I’ll join you for dinner on Saturday night and see you Sunday at QVC for our live In the Kitchen with David show at Noon ET. I truly hope to see lots of new faces there—it’s so nice meeting all of you and I think this will be our best trip yet.

So far we’ve had a pretty easy June, as far as recipes are concerned. We’re not cooking, baking, or fussing this month because it’s getting hotter every day. And no one wants to use a hot stove or oven to make things worse. What’s on the menu for Wednesday? Watch and see.

S’more Dirt Cake
Makes 14–16 servings

Ingredients:

• 1 (14.4-oz) box chocolate graham crackers, broken into pieces
• 3-2/3 cups whole milk
• 2 (3.5-oz) packages instant vanilla pudding mix
• 2 (8-oz) packages cream cheese, softened
• 2 (7.5-oz) jars marshmallow crème
• 1 (11.5-oz) bag milk chocolate chips
• 1 (10.5-oz) bag mini marshmallows, divided

Directions:

Place the graham crackers into the bowl of a food processor and pulse until finely ground. Set aside.

Whisk together the milk and the instant pudding in a large mixing bowl until thick and well mixed. Set aside.

Beat the cream cheese in the bowl of a stand mixer fitted with a paddle attachment, until light and fluffy. Add the marshmallow crème to the bowl and whip until fully incorporated. Add the pudding mixture to the cream cheese mixture and mix until evenly combined, scrapping down the sides of the bowl.

Fold in the chocolate chips and 3-1/2 cups mini marshmallows to the cream cheese pudding mixture until fully incorporated. Refrigerate until ready to assemble.

Layer the pudding mixture and the graham cracker pieces into a large trifle bowl, starting and finishing with the graham crackers.

Layer the rest of the mini marshmallows on top and carefully burn or brown the marshmallows with a handheld blowtorch, as you would over a camp fire. Refrigerate until ready to serve.

This recipe is prepared using the KitchenAid 13 Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).

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

Foodies, before I ask you today’s blog question, I wanted to remind you about our live webcast of In the Kitchen with David this Sunday. Because QVC is having its 24-hour jewelry event—A Day of Vicenza Style®, we won’t be on the regular channel at Noon ET. Instead, we’ll be broadcasting live on QVC.com and QVC PLUS(R), which some of you around the country are able to watch, thanks to your local cable provider. We’re calling Sunday's show our Customer Favorites event, in honor of you—our foodies who tell us that ITKWDis your favorite show. Antipasto Pinwheels await, as do some of your favorite recipes, which I’ll make start-to-finish.

I like to call today’s recipe a campfire in a bowl. Speaking of campfires, what kind of foods do you have to have at your campfire? Hot dogs? Moon pies? S’mores? Let me know! I’ll see you Wednesday at 8pm ET.

Keep it flavorful!
—David