She started off her career as a fashion columnist in New York, where her passion for all things DIY helped her build a reputation in the field. Her expertise and work have been featured on Good Morning America and Rachael Ray. After moving back to her hometown, Jenni decided to take on one of her biggest DIY projects, buying a house built in 1890 and doing a full gut renovation, leading her to showcase the journey on an HGTV pilot, My Flippin’ Friends....
Growing Knautia Knautia grows best in full sun and average, well-drained soil. A loose, clump-forming plant, it tends to flop and sprawl in windy growing areas. Plant it in a protected spot, such as near an evergreen shrub or a building that will protect it from prevailing winds. Plant knautia from seed or transplants purchased at a garden center. Plant seeds in spring as soon as the soil can be worked....
**Tip: You can prepare this recipe in 12 individual 3/4-cup molds or ramekins. Layer as directed; chilling times may be slightly less. ***Tip: For easier unmolding, set mold in a large bowl filled with warm water for 10 seconds. Using a thin spatula, loosen gelatin mixture from sides of mold. Invert a plate over mold; turn over plate and mold together. Gently remove mold. If using a baking dish, leave gelatin mixture in dish and cut into squares....
1 cup sugar 1 cup water
6 ounce cream cheese ⅓ cup butter ¼ cup lemon curd 6 cup powdered sugar 1 tablespoon milk Milk (optional)
4 pound ground beef 1 ½ cup chopped onions (3 medium) 1 cup chopped carrots (2 medium) ½ cup chopped celery (1 stalk) 4 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground black pepper Tomato Base 2 tablespoon olive oil 5 cloves garlic, minced ¼ teaspoon crushed red pepper 2 28-ounce cans diced tomatoes, undrained ½ cup dry red wine ⅓ cup tomato paste 2 teaspoon packed brown sugar 1 teaspoon salt
1 clove garlic ½ teaspoon salt 1 ⅔ cup plain Greek yogurt 2 tablespoon chives 1 tablespoon lemon zest Black pepper Fresh Herb, Tomato & Caper Sauce 3 extra-large lemons 2 cup chopped fresh Italian parsley ¼ cup sliced almonds, toasted ¼ cup chopped fresh oregano 2 tablespoon capers, drained ⅔ cup olive oil ½ teaspoon salt ½ teaspoon black pepper ¼ cup finely chopped oil-packed dried tomatoes Roma Tomato Romesco Sauce...
To Make Ahead: Prepare scones as directed through Step 3. Cover and chill in the refrigerator for up to 12 hours. Bake as directed in Step 4. To Store: Place scones in an airtight container or resealable plastic bag; cover or seal. (Because these scones are extra tender and crumbly, handle them carefully.) Store in the refrigerator for up to 2 days. To reheat, place scones on a baking sheet and bake in a 350°F oven for 5 to 6 minutes or until warm....
½ cup whipping cream 1 teaspoon sugar ¼ teaspoon instant espresso coffee powder
