Hello, foodies…

Our ITKWD road trip continues! From sunny North Carolina we go to...sunny Galveston, Texas, where we found the inspiration for this shut-the-front-door-good Upside-Down Chocolate Pecan Pie.

Upside-Down Chocolate Pecan Pie
Serves 8

This recipe is prepared with the Technique® Set of 2 Lightweight Cast Iron Frying Pans (K39699).

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

Ingredients:

• 1-1/4 sticks unsalted butter
• 1/3 cup honey
• 2/3 cup packed light brown sugar
• 1/8 cup granulated sugar
• 10 oz pecan halves, toasted
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 (9") refrigerated pie dough
• 1/2 cup semisweet chocolate chips, melted

Preparation:

1. Place the butter, honey, and both sugars in a 10" cast-iron skillet set over medium-low heat. Stir until the ingredients are melted and bring the mixture to a boil. Boil for 5 minutes, stirring often. Add the pecans, heavy cream, and vanilla, and boil for 3 more minutes. Remove the pan from the heat. Set aside and cool for 20 minutes.
2. Position an oven rack on the middle level and preheat the oven to 400°F. Roll out the refrigerated pie dough over the skillet, pressing down against the pecan filling. Fold in the edges of the pie dough, about 1/4", and press to seal it. Cut a 1-1/2" slit in the middle of the pie.
3. Place the skillet on a metal baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F, and continue baking for 13–15 more minutes, or until golden brown and the caramel is bubbling around the edges of the skillet. Remove the pie from the oven, and let it cool about 15 minutes.
4. Carefully invert the pie onto a serving plate. (If there are any pecans that stick to the skillet, just scrape them off with a spatula and place them on top of the other pecans.) Let the pie cool for 15 minutes. Pour the melted chocolate chips into a piping bag and draw stripes on top of the pie. (Or, just drizzle on the chocolate with a spoon.) Cut and serve warm.

Meet, Naoma, foodies:

Naoma wrote to us about her favorite restaurant—Gaido’s—which is hop, skip, and a jump away from Texas A&M at Galveston. Gaido’s is famous in Galveston because of its food and its incredible spirit. When Hurricane Ike hit in 2005, the restaurant set up tables in its parking lot—due to damage to its own facility—and fed misplaced folks in the parking for free. And on top of that, Naoma says the food there is fresh, made-from-scratch, and great. They still peel their own gulf shrimp, they shuck local Galveston oysters, and filet the fish the same way they have for almost 100 years. But her favorite food, by far, is their Upside-Down Pecan Pie, hence the recipe we shared above.

Just a quick note about our pecan pie, foodies…it's important to allow the filling to cool before placing the dough on top, because the heat of the mixture can actually start baking the crust. After baking, you must let the pie rest otherwise the pecan filling will ooze all over the plate.

Now that you've got dessert for tonight. Here’s your main course…my Parmesan Crusted Pork Chops. I posted this a while back as my “what’s for dinner photo” on Facebook and lots of you asked for the recipe.

Parmesan-Crusted Pork Chops

Ingredients:

• 1 (4.2-oz) box seasoned coating mix for pork (such as Oven Fry)
• 2/3 cup finely grated Parmesan cheese
• 1 egg white, whisked
• 4 medium boneless pork chops, about 1” thick
• 4 Tbsp butter

Preparation:

1. Preheat the oven to 400°F. Combine the coating mix and cheese in a medium-size shallow dish. Place the egg white in a bowl and dip each pork chop, coating both sides. One at a time, press each pork chop into the coating mixture forming a thick crust on both sides. (Optional—if you have a Deni, place the coated chops on a cutting board and tenderize.
2. Melt the butter over medium heat in a large oven-safe, hard-anodized skillet. Make sure the butter is evenly coated in the pan. Place the chops in the pan and cook until crispy on both sides, about 2–3 minutes. You may need to add a bit more butter to the pan before flipping the meat. (I always add more!)
3. Place the skillet in the oven and bake for 10-15 minutes, or until the internal temperature reaches 145°F. Serve and enjoy!

I’ll see you on Sunday at Noon ET for In the Kitchen with David.

Keep it flavorful!
—David

How wonderful that we keep the ones we love alive in our hearts and our memories. I know that's how you feel about Joan Rivers.  Every time I slip on a jacket, put on an earring, or see one of her books on my shelf, I can hear her voice and remember the laughs we had together!

Joan brought people together, and I will bless her forever for bringing David Dangle into my life.  I usually need some tissues when I'm with him because we laugh uncontrollably whenever we are together!  We were chatting last week and couldn't believe that I have never visited the offices in NYC.  So off I went to the Big Apple to visit David.

The first thing I saw when I arrived were orchids in the entrance way. Classic Joan, she loved them.

Then it was off for a tour of the offices, including David's cool couch, a wall of jewelry, and a tribute to Joan's movie "A Piece of Work." It was neat seeing the jewelry and fashions planned for the rest of this year.

I was lucky to have my daughter Cara with me and she shared in the laughter and the memories.  I'm all smiles when I'm with David, he is talented, funny, stylish, simply a great friend.  He is the perfect person for keeping Joan's legacy alive! 

did you know your skin can actually get better with age? in this today’s special value, we bring you the world-wide launch of our anti-aging breakthrough duo, ultimate miracle worker multi-rejuvenating face and eye cream, to do just that! Not only do these products protect skin from damage and premature aging, they also reduce the appearance of pore size, fine lines and wrinkles while dramatically firming the skin. how do we do it, you ask? it’s simple- protect your skin from future damage as our most advanced multi-tasking anti-aging ingredients go to work fighting signs of aging.

Read on to find out why philosophy expert’s dara, mari lyn and heidi love this today’s special value!

dara lynn: 

Do you believe the best is yet to come? I do. Having something positive to look forward to is a very good thing in life.  It can be a small thing, like a perfect cup of morning coffee, a lunch with a friend, a cozy night in simply relaxing. What about adding to this list of things to look forward to, the best skin of your life with minimal effort?  That day is here. Ultimate miracle worker targets lines and wrinkles, works on firmness and pores all the while protecting you from the environment. The ultimate miracle worker duo is the true definition of multi-tasking, hardworking skincare.

Recently, I put this product to the test on a trip out of the country.  The sample of the product arrived right before I departed.  I debated, do I take all the other things I would normally take or do I pack only the ultimate miracle worker? I decided to take a chance and bring only the ultimate miracle worker for my daytime routine. During my trip I noticed I was using less foundation and concealer when I was getting ready for the evening. Even in a vastly different time-zone, different water, and a lot less sleep, my skin looked better. I am a believer, and love the positive difference the ultimate miracle worker has made on my skin and I hope you find the same result. I feel very good about this product and can't wait until you try it! Don't worry anymore about your skin; the best is yet to come.

mari lyn meier:  
I’m often asked how I feel about getting older.  I’ve always been the “little” sister in my family so I’ve never thought too hard about it.  As I get closer to 50 years old, I look in the mirror and I like what I am seeing.  I believe it is important to embrace the journey of life.  If you aren’t happy with what you are seeing, change it.  Philosophy has allowed me to love my life, and my skin, without worrying about taking time away from what I love to do.  so I look as youthful as I feel. 

As the masters of multi-tasking, we believe that our products will improve your skin and fit into your lifestyle.  As we introduce our ultimate miracle worker face and eye duo, the terms “multi-tasking” and “ultimate” cannot be rivaled.  This is BEST combination of protection and treatment, and we have the claims to back it up!  I am excited because we are treating the whole face.  We used multiple objective instrumental methods in these studies and saw results we have never seen before.  If you are concerned about wrinkles, loss of firmness, loss of hydration and enlarged pores, and you want the ultimate moisturizer that the skincare industry has to offer, I believe this is it!  who doesn’t want an all-in-one product? 

heidi guest: 

The fact that we are bringing you TWO new multi-tasking performers in one collection is a first for philosophy in a Today’s Special Value.  But, to tell you the truth, we wouldn’t have it any other way.  Once we saw the performance potential of this best of science blend, we knew that we had to offer it for both the face and eyes, simultaneously.  The clinical results as well as the before and after photographs of our testers confirmed, and elevated, this belief.  It was inevitable, when a person started using the multi-rejuvenating cream, that she would want to see the same miraculous results around the thin-skinned and fragile eye area too (skin that shows the effects of time, stress and environment). 

As a brand, we have always brought you multi-tasking formulas in the form of products that simplify your life, doing the maximum we can do for your skin with less time and effort on your part.  It’s one of the reasons that I started using philosophy as a customer before working for the brand.  The Ultimate Miracle Worker Collection takes multi-tasking into a whole new stratosphere, providing extraordinary levels of de-aging and prevention all in one. 

I’m so proud that we are setting a whole new standard for performance, yet again, with both the multi-rejuvenating face and eye creams.  Imagine products that give you patented gold-standard high performance retinol which is now super-charged for optimal speed and accuracy. Combine that with revolutionary and patented active plant cells that set a new standard for both protecting and regenerating the skin.  Then, to round out the equation, we are giving you the ultimate shield to protect your skin with a patented and exclusive anti-oxidant complex that also provides broad-spectrum protection and so much more!   The net-net of this multi-tasking goodness?  Your skin can actually get better with age . This TSV is just another example of a best practice that we follow at philosophy:  when science evolves, so do we. The gold standards of skin care have just gone platinum!  Try this special collection and you’ll see why.

I'm very lucky that I have many close friends....people who have come in to my life at different points and because of connection, fate, love, respect, whatever it might be, have remained the tried and true I can call anytime, no matter how long it’s been, and pick up right where we left off.  As an only child, my friends are the brothers and sisters I never had...they are those family members I've been lucky enough to choose (and how lucky they chose me too!).

But there is one friend, confidant, "sister" who knows me better than all the rest.  Her name is Emily, and in honor of National Best Friend Day, I’d like to share our friendship with all of you.

Emily and I met in the third grade.  Our Dads took classes together at Pepperdine University, our Moms were both teachers, and we just hit it off.  We'd hang out at each other’s homes, reenacting the latest episode of Charlie's Angels (I was ALWAYS Sabrina, but really wanted to be Kelly!  Emily was always Kris or Jill).  We'd become so engrossed in Atari "Maze Craze" that our screaming during an intense game session prompted her neighbors to call to see if we were okay or being attacked!  We loved to make Shrinky Dinks, we loved the same books, and I can't even begin to count to number of chocolate chip cookie batches we've made together over the years.

Our friendship had its silly ups and downs, but we both knew we could always count on the other.  We became even closer in high school....and added our friends Kristen and Karen to the mix.  For most of our high school years, the 4 of us were the 4 musketeers...we spent all of our free time together....we compared notes on boys, talked about the pressures of school, played sports together, had lunch together EVERY DAY.

I love these gals....I look back on high school with such fondness because of our times together.  We were happy....it was a wonderful time.

When Emily and I headed off to college, I worried that our friendship would change.  I was at the University of Missouri, she was at Columbia University in NYC.  But phone calls, care packages and Christmas and summer breaks back in California kept our friendship strong. 

After college, we both moved again, Emily to San Francisco and me to Indiana.  We'd talk as often as we could, and would try to get together whenever time and money would allow. Despite the time difference, she was always willing to take my calls at all hours of the day or night when I needed counsel on my career, needed to cry over a boyfriend breakup, or just needed to rant about something.  She was never too busy...and always knew the right thing to say.

No matter how long it had been since we'd last seen each other, it always felt like yesterday when we'd get back together....here we are at our 10 year high school reunion.

and reunited with Kristen and Karen for Kristen's wedding in 1997.

Emily's husband attended Harvard Business School, so I was so happy when I was in PA and she was in Boston.  She came to visit me in my little apartment here....

And I would fly up to Boston to hang out with her too.

I was honored to be in her wedding....it was a wonderful day!  My parents were there celebrating with Emily's parents...it is a special memory of mine.

 And of course, Emily was there for my wedding too...she was my maid of honor.  On this day, in 2003, we had already been friends for more than 25 years. 

I couldn't imagine this day without her.

I'm so lucky that our paths crossed all of those years ago.  Emily is not just my friend...she is a woman I greatly admire. She is smart, savvy, creative....and measured. (in great contrast to my sometimes impulsive behavior!).  She is thoughtful and caring.  I admire her as a wife and mom...she always has incredible insight into parenting and creative opportunities for her children.  She is patient....and she’s a great listener....I mean, you'd have to be with me, the chatterbox, on the other end of the phone.  But she really HEARS what I'm saying...she knows me.  I think that's a luxury you find in a childhood friend.  She's known me since the beginning....before I was a journalist, a television personality, a wife, a mom, or anything else.  She knows ME.  She'll never know the comfort I take in having someone in my life like that.

 And perhaps my greatest joy is that my children know her now too.  She makes it a point to spend one on one time with them when we are together.  What a gift.

So, here we are today...this was taken a few months ago when Emily was in town.  We've known each other for nearly 40 years....and she's still one of my most favorite people in the world.  Happy National Best Friend Day, Emily!  Thanks for always being there for this stressed out, manic, sometimes grumpy gal....and thanks for always laughing at my jokes.  xoxox  JB

We’re celebrating Founder’s Day this week at QVC! That means, we want to celebrate our beginnings and how far we have all come together. In 1986, I was living in Germany and having a WONDERFUL time being an Army Brat, traveling all over Europe, and swinging around my little Dorothy Hamill haircut like I had some sense (I did not).

Little did I know, that same year, the best company I would ever work for was being born.

Let’s fast-forward a bit to 2007. I was hired to work at QVC in the Call Center in West Chester as a Supervisor. My buddies Dave, Joe, Jane, and Jill (and many more) were introduced to this ex-flight attendant who would be their new co-worker in a fast-paced call center. Here's my first badge photo. :)

I was welcomed with OPEN ARMS. They were so patient with me. They trained me, nurtured me, and even played along with my weirdo sense of humor.  

It was my introduction to QVC’s hard-working, fun-along-the-way, supportive spirit. I was instantly addicted. I dearly loved, and still love, the friends I made from my time in the Call Center. They worked hard, played hard, and loved hard.

Things have moved along over the years and I’ve been lucky enough to have an amazing career here at the Q. Every Founder’s Day, I think of all my sweet friends from the Q and remember them fondly. Some have passed on, some have moved to other jobs, and some I still get to see in the building. I will never forget the kindness I was shown and I’ll never forget to pass it on.

Since we’re on the subject of being eternally grateful, THANK YOU. If you’re reading this, you are part of the QVC family. Without you, there would be no us, no dream job, no rockin’ team. I searched for a long time to find a place that I would fit in. Because of YOU, I now belong. From the bottom of my little traveler-heart: THANK YOU.

The photo above was taken my first week in my backstage gig. I'm still that excited about it!

Now that we’re talking about you, how long have you “Q’d”? What do you remember about the early days at the Q? I’d love to read your stories! ~ Mary DeAngelis

Hello, foodies…

The In the Kitchen with David team and I had a whole lot of fun when we were reading through your ITKWD Road Trip entries, only we were STARVING by the time we were finished. Y’all ate some REALLY good food when you were in college…and lots of you are still eating it! The minute we had chosen the finalists, we made a beeline to the café and ordered the cheesiest, meatiest foods we could find.

I tried not to play favorites…I really did. But Michele from Layton, Utah wrote to me about a Bacon Mac & Cheese Pizza and I insisted that dish be part of the June line-up. And that I taste-test the WHOLE pie after we develop it.

Bacon Mac & Cheese Pizza
Serves 8-10

This recipe is prepared with the Cook's Essentials® Hard-Anodized 11-Piece Cookware Set (K42101).

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

Ingredients:

• 1 lb bacon
• 1-1/2 Tbsp bacon fat (reserved from bacon)
• 2 Tbsp flour
• 3/4 cup milk
• 4 cups shredded extra sharp cheddar cheese, divided
• 1/4 tsp ground mustard
• 1 tsp salt
• 1/8 tsp black pepper
• 1 cup dry elbow macaroni, cooked
• 1 lb pizza dough

Preparation:

1. Preheat the oven to 400°F. Lay out the bacon slices in a single layer on a baking sheet. Cook the bacon until crisp, but still slightly underdone. Remove the bacon from the baking sheet and drain it on a paper towel-lined plate. Reserve the bacon fat for later use.

2. Increase the oven temperature to 450°F. Set aside 6 whole slices of bacon and chop the remaining bacon. Add the flour and 1-1/2 Tbsp of bacon fat to a medium-size saucepan. Cook, while stirring, on medium heat for 30 seconds. Add the milk and bring to a simmer, stirring constantly. When the sauce begins to simmer, remove the pan from the heat and add 2 cups of the shredded cheese, mustard, salt, and pepper. Stir until all of the cheese has melted, returning the pan to the heat, if needed. Add the chopped bacon and the cooked macaroni to the cheese sauce and stir to combine. Set aside.

3. Spray a 12" pizza pan with cooking spray. Spread the pizza dough out on the pan so there is about an 1-1/2" hanging over the diameter. Cut the whole slices of bacon in half widthwise and lay it out creating a circle about 1" from the edge of the crust. Stuff the bacon into the crust by folding the dough over the bacon creating a 1/2" raised edge. Pinch the dough to seal the edge on the inside. Brush the crust with the reserved bacon fat. Spread 1 cup of cheese over the pizza. Spread the bacon mac and cheese near the edge of the dough. Top with the remaining cheese.

4. Bake for 20 minutes. After 20 minutes, remove the pizza from the pan with a large spatula and put the pie directly on the oven rack. Bake for an additional 10 minutes. Slide the pizza back onto the pan and remove it from oven. Let the pizza cool for at least 5 minutes before slicing.

That’s Michele in the hat…and all those gals are at Slackwater! This is what Michele told me (which sold me!) in her entry: “They also serve freshly made pizzas, calzones, salads, nachos, sandwiches, wine and have many brews to choose from. Our favorite is the MACARONI AND CHEESE WITH BACON PIZZA…HELLO…happy dance times infinity!”

So where is this magical restaurant? It’s in Ogden, Utah right near Weber State University. I don’t know if Slackwater would approve of our pizza, but you all give it a go and let us know what you think. And if you’re a regular at Slackwater, tell us how ours measures up!

Now what dad would turn down a Bacon Mac & Cheese Pizza? None that I know. Since Father’s Day is right around the corner, you might keep this recipe in your back pocket and treat dad. And, if you’re looking for a great Father’s Day gift, think no further than...the grill and his stomach! Here are a few terrific ideas on QVC.com you may not have seen:

Cuisinart Bacon Grilling Rack (K304288)

Anderson Seafoods 3 lbs King Crab Legs (M114663)

Cuisinart 13-Piece Wooden Handle Grilling Set  (K304286)

Cuisinart Non-Stick Grill Wok (K304290)

Cuisinart Meat Flavor Injector (K304292)

Kansas City Steaks (6) 10-oz KC Strips & (8) 4-oz Steakburger (M106493)

I’ll see you all this Wednesday night at 8pm ET on In the Kitchen with David.

Keep it flavorful!
—David

Until I packed my suitcase for London, I didn't realize just how many piece of QVC clothes I have. I actually surprised myself! And not only do I wear QVC clothing on air, I wear it in my everyday life! 

I wanted to look good, plus I had to be prepared for any kind of weather. 

Of course I had to take my LCNY trench coat. It's classic, packs and wears well and looks very nice, even in the rain. And, I just noticed it's on Easy Pay for the next few days. 

While touring, I was wore my Liz Claiborne New York sweater and my Liz Claiborne Tank Top. I love that tank so much I think I might have it in every color. I get so much use out of them.

 I 

And I live for skorts in the spring and summer. At my age, I am no longer comfortable in shorts, but I love a skort. They give me the benefit of staying cool while still looking modest and pulled together. 

And for the wedding I wore my Ming pearls from Honora.

You can see the necklace here

and the earrings here

And I always travel with Oatmeal Kind bars and Re Body Protein bars.

I also packed my Dooney bag, my Go Walks and my LCNY pajamas. 

Safe travels wherever you're going and whatever you're doing!

Counting our blessings, 
Mary Beth Roe 

FAQ Forums & Blogs Changes:

Why are you making changes to the QVC Forums & Blogs?

We’re working hard every day to improve your QVC Community experience, and these enhancements are designed to do just that by providing updated features and options. We hope this makes your QVC Community experience even better.

Why do you need my email address?

We use an email address to validate your QVC Community sign on. You will need to submit a valid email address to comment on forums or blogs.   

Will I be able to keep my nickname?

Yes! You can continue conversations using your QVC Community nickname.

How do I start a new Forum topic?

The “New Message” button will be at the top left of any category. We love to hear your stories! 

Will I be able to “Ignore” another user’s content?

For now, this feature is not available.

How do I upload a profile image?

Go to your profile page. Then, click on the avatar (gray image) at the top left of the page. Select an image from your computer, and click on upload. Let’s see those smiles!

What does the “Heart”mean? How do I “Heart”a post?

The “Heart” is a way for you to let another Community member know that you like their post. You can “Heart” a post by clicking on the “Heart” icon at the bottom of their post.

What are Notifications in the QVC Forums & Blogs?  

Notifications are a way for us to let you know that another Community member has engaged with you by responding, hearting, or sharing your post. It’s also a way to share important information with you. Notifications will be located in the top right corner next to your nickname.

How do I upload images to my posts?

Click on the photo icon in the Post toolbar. Select an image from your computer, and click on upload. 

What does it mean to @ mention someone?

This is a feature that alerts another member about a conversation that may be of interest to them. To send a Notification, simply type the @ sign followed by a member’s nickname within your comment. For example, @JaneDoe. 

What does it mean to tag a post?

Adding a tag is an easy way to make a specific topic searchable in the Forums & Blogs. The tag makes your post visible to all members who are searching for the same topic.

How do I create a tag?

Type the words into the text box under “Message Tags.” When adding multiple tags to a post, be sure to separate each tag using a comma.

Will I still be able to quote another member?

Yes! To quote or repost from another member, click on the quote link and you will see the content that you are quoting inserted at the top of your new post.

How do I get back to the Forums & Blogs main page?

To get back to the Forums & Blogs main page, use the “breadcrumbs” (path example listed below) at the top of the page. Click on Forums & Blogs to go directly back to the main page.

Will I be able to access the Forums & Blogs from my mobile device?

Yes! Many Community members asked for this option, and we are excited that our new system provides a mobile view, so you can access the Forums & Blogs anywhere. 

How long will Community members have access to topics?

As part of our system enhancements and simplification, we will provide access to topics for up to one year.

How do I report inappropriate content?

Look for the “Report Inappropriate Content” link at the bottom left of the post. After clicking on this link, you may explain why you believe the content is inappropriate. When you are finished typing your comments, click the “Notify Moderator” button to submit to the moderation team for review.

We’re working hard every day to improve your QVC Community experience, and these enhancements are designed to do just that by providing updated features and options. We hope this makes your QVC Community experience even better. We realize that you might need help navigating these updates at first, so here are a few important points to get you started.

Email Authentication: Our new Community requires every user to validate your QVC Community sign on.  You will need to submit a valid email address to comment on forums or blogs. This step will help us confirm your identity and provide added security in our Community. Once your email has been validated, you will only have to sign on once to enter the community. 

Profile Photo: You now have the option to upload a profile image! Click on your username to go to your profile page and add a custom image. Click here for more information.

My Preferences: Control your own personal settings by clicking on the My Preferences link at the bottom of the community homepage. You can now customize how the community appears to you, control your privacy settings, create and edit bookmarks and more!

Simple Navigation: Get back to a previous page by clicking on the “breadcrumbs” at the top of the page. You can always get back to the Community homepage by clicking Forums & Blogs.

Click here to read more about the changes. You can also check out our Community FAQs!

Founder's Day reminds me of this unique opportunity I have been blessed with at QVC.  I would tell you that I grew up dreaming of working at the Q, but the industry did not even exist a few decades ago!

As hosts, each of us has taken a different journey to arrive at the Q...mine was boarding the Bieber bus from my hometown and heading to NYC. I spent five years in NYC and Japan, both modeling and doing commercials. I soon realized I needed a college education, so I graduated with a degree in Communications. My goal was to work in the news industry.

I landed my first job after graduation in December. It was at a small station in Delaware hosting an infomercial…and the shoot was on Friday the 13th, which seems fitting since my car transmission blew on the way to the job! I made it, though, and it was there that one of my coworkers suggested auditioning for this new business in West Chester called QVC. I was told to bring three things to the audition to sell...as a poor college student, I brought my window fan, my watch, and a pencil.

One interview question from Mr. Giles stands out in my memory. He asked me where I saw myself in ten years. Well, fast forward to over two decades later, and I am still grateful every minute of every day to have been given such an awesome opportunity to work with a company that has vision, cares about people, and has made it fun along the way.

Yes, the early years were very different than the QVC we know today. I enjoyed the challenge then…just as I do now. We all have stories to tell about packing jewelry, answering phones on Black Friday to take orders, and doing inventory in our first years. It was very exciting to be part of a growing company, and I wore lots of different hats whenever it was necessary.

From Fashion Formulas and Yves Roche to the Q Bird and so much more...who would have ever guessed that we could one day be able to talk directly to you and share our lives on Facebook?

Founder's Day is all about saying thank you to the many who have been with us from the beginning and have helped grow QVC into the leader in the industry that it is today. Most of all, it is our way of saying Thank You to all of you! I want to thank you from the bottom of my heart for sharing our vision at QVC and making this so much more than shopping…

I have grown up with all of you and have a lifetime of memories and friendships to cherish always...and there is so much more to celebrate!

Please share your favorite QVC memories with me! I'd love to hear from you. :)

Many Thanks,

Pat

You can find me on Facebook at: www.facebook.com/PatJamesDeMentriQVC

Twitter: www.twitter.com/pdementri

Instagram: www.instagram.com/PatJamesDeMentriQVC

In honor of QVC’s Founder’s Days this week, I thought I’d share my story of how I first got started as an on-air host.

I had worked in traditional retail for over 20 years before I came to QVC.  I was hired as an Assistant Buyer for Quacker Factory, Fashion Formulas, and Sport Savvy and I loved it. Selecting the clothing, the buying trips to New York, working with the manufacturers—it all added up to a truly fantastic job. I also watched QVC…all the time (thanks to the TVs we each had at our desks), and the more I watched, the more I wanted to try being on the other side of the camera.

One day I heard that the talent department was going to have an open call audition and I thought— I have nothing to lose! I have as good a chance as anyone else, right? So I showed up for the audition totally nervous and embarrassed because I was standing in this line that wrapped around the building and people that I worked with were coming up to me and asking, “What are you doing out here?!” Finally, it was my turn and I walked into the audition room and realized I was supposed to bring something to present and I completely forgot. I was standing there with my organizer calendar in my hand and when they asked what item I was going to present, I hesitated and then said, “Ugh, this!”

So basically they videotaped me presenting the organizer and then asked me to do another item. After I finished, I headed around the corner to my desk and finished my work day.  About three weeks later I got the call back for the next round of auditions. I was thrilled to have made it that far—from 400+ people on the first day to one of the  15 finalists.  About two weeks after the second round, I received the call that changed my life, “Jayne, we would like to offer you a position as Program Host trainee.” Yes! And the rest is history. When I walked through the doors of QVC 16+ years ago, I had no idea that I would be blessed with such an amazing opportunity. It’s with gratitude that I walk into this building each day. And I hope QVC feels as lucky as I do.

I hope you’re all enjoying the beginning of the summer!

Blessings,

Jayne

You can find me on Facebook at: www.facebook.com/JayneBrownQVC

Twitter: www.twitter.com/jaynebrown1

Instagram: www.instagram.com/jaynebrownqvc

I wanted to eat something a little lighter this week so I tried this salmon recipe.  I am not a big fan of salmon but if it is cooked well I will eat it.  This has a light fresh flavor and is quick and easy to prepare.  I hope you like it.

Honey Glazed Salmon

4 salmon filets 

Kosher salt and freshly ground black pepper, to taste 

4 tablespoons all-purpose flour 

4 tablespoons honey 

2 tablespoons olive oil 

Brown Butter Lime Sauce

Ingredients for sauce:

6 tablespoons unsalted butter 

2 cloves garlic, pressed 

1 tablespoon honey 

2 tablespoons lime juice

Kosher salt and freshly ground black pepper, to taste

Instructions:

Preheat oven to 400 degrees F. 

To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside. 

Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey. 

Heat olive oil in a large cast iron skillet over medium high heat. Working in batches, add salmon to the skillet and sear on all sides until golden brown, about 1-2 minutes per side. 

Place into oven and bake until completely cooked through, about 8-10 minutes. 

Drizzle with the lime sauce.  Serve with rice.  

You can find me on Facebook at: www.facebook.com/JayneBrownQVC

Twitter: www.twitter.com/jaynebrown1

Instagram: www.instagram.com/jaynebrownqvc

Several of you asked that I share pictures from Eric and Alice

s wedding reception in the states ... I am so touched and will gladly share. There are so many photos and they keep coming in, so I will have to share them with you in pieces. Here is the first round ... I think you will recognize a few familiar faces.

Enjoy!! More to come ......... be patient with me :) 

Hi, everyone!

When I was growing up, we never flew anywhere for vacation. We piled into the family station wagon and drove. One summer, we hit the road for six weeks and went to Maine and it's one of my fondest memories as a kid. My mom made us snacks and my dad (who should have worked for Igloo) had a red and white cooler of cold water. He would stock it with ice at every single stop...we were ALWAYS going to have ice-cold water at the ready. And we did.

We played at least one car-game every hour, like the license plate game (who can get the most out-of-state license plates) and “my father owns a grocery store.” Have you played that one? You say...“my father owns a grocery store and in it he sells…” Then, you start with an "A" word and go all the way to xylophones, yoyos, and zebras.

We had so much fun in the car, and to this day, I play those games with my kids. Trevor is SO good at the grocery store game...I think he wins every time. I also make sure they have their modern toys and drawing pads and pencils for when we stop for dinner at restaurants. And blankets and travel pillows are a must.

But my mom was one smart lady: snacks are the KEY to a happy car. Here are two of my family’s favorite snack mixes. Just be sure to give everyone their own bag!

Crunchy Ranch Snack Mix

This recipe is prepared with the Crisp-Ease Set of 2 Non-Stick Oven Crisper Trays (K40835).

Ingredients:

• 3/4 cup vegetable oil
• 1 packet ranch dressing mix
• 1/2 tsp dried dill
• 1/4 tsp lemon pepper
• 1/4 tsp garlic powder
• 2 cups pretzel nuggets
• 2 cups plain oyster or cheese crackers

Preparation:

1. Preheat the oven to 275°F. Whisk the vegetable oil, ranch dressing mix, dill, lemon pepper, and garlic together in a small bowl. Pour the pretzels and crackers in a large bowl and pour the seasoning on top. Stir to coat. Spoon the snack mix onto a baking sheet and bake for 20 minutes.

Grandma’s Snack Mix

This recipe is prepared with the Crisp-Ease Set of 2 Non-Stick Oven Crisper Trays (K40835).

Ingredients:

• 1/2 cup butter
• 4-1/2 tsp Worcestershire sauce
• 1 tsp onion salt
• 1 tsp celery salt
• 1 tsp garlic salt
• 2-1/2 cups rice cereal
• 2-1/2 cups corn cereal
• 1 cup wheat cereal
• 1 cup pretzel sticks
• 1 cup unsalted peanuts

Preparation:

1. Preheat the oven to 300°F. Melt the butter in a small bowl and then mix in the Worcestershire and spices. Dump the cereals, pretzels, and peanuts into a large bowl. Pour the butter mixture on top and stir to coat. Spread out the mixture on a baking sheet. Bake, stirring every 10 minutes, until light brown.

This second recipe was my grandmother’s…she always had a tub of mix on her kitchen counter. It was one of the first things she taught me how to make! Don’t be afraid to be creative with your add ins…these are my favorites, but any mix of nuts or crunchy crackers will be yummy.

What I love about both recipes is they won’t make a mess. All it takes is one road trip with those cheese curls to know they were a very bad idea. Cheese. All. Over. The. Car. YUCK. Even so, I don’t leave home without the trunk organizer stocked with hand sanitizer, wet wipes, and tissues…and sometimes toilet paper, and paper towels. (You just never know.) And depending on the trip, other necessaries like towels, toys, and sunscreen.

What are some of your best road-trip memories? Did you spend six weeks in the car, too? Are you planning a trip this summer? I’d love to hear about it. Have an awesome weekend…and safe travels, if you’re headed anywhere!

From my home to yours,
—Jill

Hello, foodies…

I was incredibly honored and humbled this week by this:

That’s a New York Times article (I still can’t believe it really exists…) on me and on In the Kitchen with David. I’m thrilled our little show was given so much time and attention and I’d love for you to read it if you haven’t already. I couldn’t do this without you support, or without the support of my ITKWDteam. So to all of you and them, THANK YOU.

What have you thought of our virtual road trip so far? We’re really just getting started and our next destination is in East Lansing, Michigan, where a local restaurant is making some of the best nachos around. Here’s our take on the Nachos at El Azteco!

Kitchen Sink Nachos
Serves 6-8

This recipe is prepared with the Green Pan 10-Piece Cookware Set with Ceramic Non-Stick (K41657).

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

Ingredients:

• 1 lb ground beef
• 1 cup medium diced onions
• 1 (8-oz) jar taco sauce
• 1 (15-oz) can seasoned black beans, drained and rinsed
• 1/4 cup chopped pickled jalapeños
• 2 cups shredded extra sharp cheddar cheese
• 2 cups shredded Pepper Jack cheese
• 1 (12 to 14-oz) bag tortilla chips
• 1 avocado, peeled, pitted and finely diced
• 1 (10-oz) can diced tomatoes with green chilis, drained
• 1/2 cup small diced red onions
• 1/2 cup cilantro leaves, chopped
• Juice of 1 lime
• 1 Tbsp olive oil
• Sour cream, for serving

Preparation:

1. Preheat the oven to 350°F. Add the ground beef and diced onions to a large skillet and place the skillet on medium-high heat. Cook until the meat is no longer pink and then drain the beef. In a large bowl, combine the cooked beef, taco sauce, beans, and jalapeños. In a smaller bowl, combine the sharp cheddar and Pepper Jack cheeses.
2. Lay half of the tortilla chips out on a baking sheet or oven-safe skillet. Spread half of the beef mixture over the chips and top the chips with half of the mixed cheeses. Sandwich the spread with the remainder of the tortilla chips. Use the remaining beef and cheese to create a second layer. Bake for 20 minutes, or until the cheese is melted.
3. While the nachos are baking, combine the avocado, tomatoes, red onions, cilantro, lime juice, and olive oil in a separate bowl. When the nachos are done baking, add the avocado mixture on top. Serve with sour cream.

Sometimes I tell you it’s really important that you follow a recipe closely because the procedure and ingredients are important. That’s not really the theme with this recipe. If you like chicken, add chicken. If you love olives, add them. If you don’t like avocado, skip it. The end result will still probably be the best nachos you’ve ever had. At parties, these can go a long way. If it’s you and the fam, make these for dinner.

That’s El Azteco, which was THE best Mexican place near Michigan State University, according to Nancy.

Since she graduated in 1982, I don’t think Nancy’s professors will mind if I tell you she and her girlfriends sometimes skipped class to go to El Azteco for “the most delectable nachos and a cold pitcher of beer,” which, at the time, sold for just $5. When Nancy was in school, the restaurant was in a dark basement…now it’s got its own rooftop bar. We’d like to give a shout out to Nancy and to the folks at El Azteco for serving up Spartans and the East Lansing community for 39 years. Thanks so much for your submission!

Join us on Sunday at Noon ET for In the Kitchen with David. And don’t forget to check out QVC’s Founder’s Days. The special sale is going on now on QVC.com and lasts through the weekend.

Keep it flavorful!
—David

My first TSV!!  This is that special top that takes you from normal to fabulous in 5 seconds!  Pair it with jeans for a casual outfit or fancy it up with white slacks for a classier occasion.  I wanted to make this available in those perfect summery shades and neutrals for every season.  This knit top really epitomizes my California-cool look and adds the laid-back luxury to your wardrobe.  And it comes in regular and petite sizing!

I had some help from the Hosts here too...they wanted to share with you all on how they styled or completed their look with my TSV.  Take a look! Don't they all look fabulous?!!  

{I paired mine with white jeans and a pair of hoop earrings}  -Lisa

{I'm taking the boho route in styling this top. It has the perfect print and comfortable feel to pair with a pair of boyfriend jeans. Casual and comfortable never looked so cute!!}  Host, Amy Stran 

{The perfect chic top for this on the go mommy!  Throw it on with a pair of jeans and a low ponytail...and GO!}  Host, Gabrielle Kerr

{I was inspired by the gold bar accent on the top, so I went for Marc Fisher gold wedges, a gold hoop, and 24/7 stretch trousers from Isaac Mizrahi. When my fashion stylist Ed saw me he said "You need bangles!" So we completed the look!}  Host, Jane Treacy

{Perfect for the poolside in my white jeans and wedges}  Host, Jayne Brown

{I styled my top with a pair of Not Your Daughters Jeans, Cole Haan wedges and lots of silver jewelry.  The one thing I would have added to this look was a pop of pink to my lips, to complete the outfit.  So I grabbed a rose from the host lounge instead!} Host, Jill Bauer

{I love this top because it fits into that California cool beach/pool attire I wear.  Love the color, love the feel and love the vibe!} Host, Kerstin Lindquist

{I styled my Lisa Rinna top with a pair of grey jeggings and my favorite heels, but for a more casual look I would also wear this with my Vionic thong sandals. Both looks are still so incredibly comfortable, and that is why I may need one in every color when it comes to this top!} Host, Sandra Bennett 

{This top is a must have for summer! I love the comfy style in exclusive fun prints and colors!!  Another reason to love Friday} Host, Pat James-Dementri

{I styled 2 looks.  One simple look with my LOGO stretch twill shorts}

{The second look: out for the day in my crops, White Mountain Wedges and GILI bag}  Host, Sharon Faetsch

{I normally wear a statement necklace to complete an outfit.  But this top and that beautiful gold bar accent, I didn't need too!  So easy to put this on with a pair of my skinny jeans and a blazer}  Host, Stacey Stauffer

I hope you love and enjoy this top as much as I do!!  

xo, 

Lisa

Below is Sheila's (AM Style Model) recipe for Avocado Spring Salad. As with any recipe, get creative and feel free to substitute.

Don't care for mangoes? Try apples or pears. Skip the tomatoes if you're not a fan; add your favorite spice or salad dressing. Experiment and have fun!

Sheila's Avocado spring Salad

• 3 diced avocados
• 2 chopped mangoes (Sheila prefers champagne mangoes) 
• 1 diced cucumber 
• 1 pint grape tomatoes (Sheila prefers to cut them in half)
• 1 cup fresh corn (I cut corn from a cooked corn of cob)
• 1/4 cup fresh chopped cilantro (use less if jarred)
• 1/4 cup EVOO (extra virgin olive oil
• 1 Tablespoon sugar
• Juice of two fresh limes (or 4 Tablespoons lime concentrate)
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (try blue cheese, if you prefer)

Stir together all ingredients. Top with feta cheese.

I hope to see you tomorrow forAM Beauty and AM style beginning at 7am ET!

Join me on Facebook and Instagram!

Best Regards!

Leah Williams

When I tell this story, nearly 29 years later, I still can't believe it happened to me!

I was working as a television host and producer in the fall of 1986.  I loved my job but it wasn't full time, and I had a car payment to make! Promises that the job would evolve to full time weren't coming true, so I decided to answer an ad in the newpaper for a host position on a new thing called QVC. It was a home shopping channel, and  even though I had never seen shopping on TV,  I figured I'd go for it!   However, when friends in the TV business heard my decision they told me I was being ridiculous and I would never get a real job if I aligned myself with this new venture.

But, I needed a job! The day I was called to come for the audition dawned dreary and rainy. It matched my mood. I sat in my Mom's kitchen, starting to second guess my decision. For goodness sake I had never sold anything in my life! Why was I going to this audition??  My Mom replied, "Oh Janie, you are a natural born sales person, here, sell me this pencil!"

So I took the pencil and told her a pencil is a wonderful tool, because a child can get an A on a math test, and a lover can write a love letter, and an artist can draw a picture.....  And she said get in the car and go to the audition.

I drove out to West Chester, ran through the raindrops to a makeshift studio (since the studios were still under construction) and went into a small room with two guys and a camcorder.  The one gentleman said, "Now this is very simple. I just want you to sell me this pencil."

Whoa. We stared at each other for about a full minute, and then I launched into exactly what I said in my Mom's kitchen about one hour ago.  At the end he said, "This is where we usually say don't call us we'll call you but can you come back tomorrow??"

I was on the air two weeks later. I know that QVC and I were meant to be!!

June is officially "Adopt a Shelter Cat Month" here in the U.S. and with that I thought I'd give a quick blog shoutout to my kitties Allie and Millie. 

Allie, formally Allison Catherine is a Mississippi girl. I found her underneath my car during college and we've been best buds ever since.  Allie prefers the life of luxury. She likes to curl up in fine linens, watch TV, and is always up for a late night snack. She is plus sized and fabulous, and is the best health a kitty could be in!

Millie was rescued right here in Pennsylvania when I first started at QVC in July 2010. She's a character. She speaks to no one, is super snuggily, loving, has a fascination with boxes and making them her permanent home, and loves a good piece of fashion. 

All in all, these beautiful kitty babies add so much to our family. They are their own character and our family would never be the same without them.  If you are looking to adopt, this a great month to bring home a sweet furbaby. So much love and so much fun ;-) 

On Thursday QVC hosted a Maven Meet up for the lovely Julep Mavens and QVC customers. When I heard about it I was so excited to attend to see the newest collection from Julep coming to QVC in July, to meet some of our wonderful customers, and also to spend some time with Jane, the founder of Julep!

Jane is amazing! She is gorgeous, kind, brilliant, and her story is absolutely amazing. It is always nice catching up with her, but I am just so thrilled that some of our customers and the Julep Mavens had the opportunity to meet her and learn more about the company and her mission.

Over some appetizers, refreshments, and of course polish, Jane shared her vision with the group of attendees and gave some background on how Julep was born. After that she explained Julep’s partnership with QVC, gave a sneak peek at the newest collection of polishes, and even shared some of her beauty tips!

Here is one of my favorites from the collection: 

One of my friends Rachel, that works in our beauty buying office, happened to match some of the new colors you will see in July!

I was so happy to spend some time with fellow polish lovers at the event. I saw some fabulous manis and nail art that I had to share!

.

I feel like I should also mention, the room full of fabulous QVC fashion! Seriously, from LOGO to Isaac to Vionic, these QVC Queens were fully decked! I'm so thrilled I was able to stay and chat with the group!

Overall it was a successful night with new friends and old friends! Thank you so much to the lovely ladies that work in our beauty buying office for coordinating the event. I work very closely with this group and it is always such a pleasure. Finally, a huge thank you to Jane for joining us here at QVC with her contagious energy and spirit!  

Be sure to follow me on social for more Polish Picks, beauty tips, recipes, and more!

FB: Sandra Bennett QVC

Twitter: SandraQVC

Instagram: SandraBennettQVC