Friday, January 21, 2011

Trunk Show Shopping Guide


Hi ladies,

For those of you that are new to shopping in a Jillry Online Trunk Show, here's a run-down of what to expect:

~ Loads of new jewelry will be posted throughout the day on Tuesday, February 1st starting around 9am in a photo folder labeled TRUNK SHOW. If you see a piece of jewelry that you would like to purchase, simply leave a comment under the photo to claim it as yours. "Mine", "I want this", "for me please" - anything of the sort will do. First come, first served, so the person who comments first receives the item.

~ Sounds easy right? You only need one ability to shop the show: speed. Yes, you heard me. I lovingly call my Jillry fans that shop my Trunk Shows "vultures". So if you see something you want, comment to claim before its gone. I will have duplicates of some items and if you see something you like and missed out on it, simply ask if I can make or order another of the piece. Never hurts to ask!

~ ATTENTION: All jewelry photos will have details of the piece underneath. Facebook has a delay so please be patient, the details will show.

~ At the end of the day on Tuesday, the Trunk Show will officially end. When you are ready to check out, simply post a comment to the Jillry Fan Page wall with your email address. Feel free to comment to check out anytime before the show's end if you would like to beat the rush. I send invoices in order of comments received.

~ Payment: I accept Paypal. Once you a ready to check out, I will send an invoice to your email address. If you do not have a Paypal account you can still pay your invoice with a debit or credit card. This is a safe and secure process that I have been using for 10+ years. PLEASE NOTE: Payment must be received within 48 hours of invoice. If payment is not received, your items will be relisted.

~ Shipping: Shipping starts at $2.25 and rarely do I ship a package over $3. Packages are priced by weight and shipped via First Class USPS. These shows can get really big and out of hand and its just little ole me running the business. I'm the jewelry designer, photographer, photo editor, communications and packing department. Add a sweet baby boy at home with me on top of that. :) That said, please allow 2-3 days after payment is made for your order to be processed and shipped. However, the longer you wait to check out the further along in the line you'll be and it may take up to 4 days before your order is shipped. Purchases are shipped in the order in which they are paid for. Thank you in advance for your patience! xo

~ Please be fair. If you do not plan to pay for the items you comment on, do not comment. Not only does this throw my inventory log off, it takes that item away from a fan who really wanted it in their jewelry box.

Questions? Just ask! Look, I have to be a stickler on payment policies, fairness and such but please know that these shows are all about having fun. I'm a friendly jewelry addict turned designer from the south that loves getting to know her fans. I've made some of the best girlfriends through these shows. Without my fans I wouldn't be able to do what I love for a living and believe me, I'm aware of that! So please, don't think I'm a stuffy business woman - consider me just another jewelry lover like yourself. And, thank you. :)

****I throw these shows once a month and give plenty of notice before. I will also give everyone a heads up 10 - 20 minutes or so before posting jewelry so everyone can be ready to comment.***

Love and hugs,

xo Jill Corkern
Creator of Jillry

Thursday, January 06, 2011

Savory Crockpot Chicken, Spinach & Mushrooms

Just made this one up walking through the aisles of the grocery, thank goodness it turned out the way I expected. This was an attempt at a healthy crockpot dish and as you can see by the ingredients, its waistline-friendly! Enjoy. :)


3-4 boneless skinless chicken breasts
2 packets McCormick Garlic, Wine & Herb Seasoning packets (the black packet with green label, near the other seasoning packets like chili, taco & spaghetti.)
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can water
1 box frozen spinach, thawed and squeezed free of water
1 carton sliced button mushrooms
1 yellow onion cut into bit size pieces


Place all ingredients except chicken in crockpot and stir to mix well. Place chicken on top of mixture, spooning some of the mixture over the chicken. Cook on low for 8 hours. So tender and savory!

Recipe submitted by me, Jill Corkern. :)

Monday, January 03, 2011

Fish Tacos with Spicy Sour Cream Sauce & Black Bean Relish

This is a recipe that was inspired by the fish taco dish at Lulu's in Gulfport. It was the first time I had fish tacos and immediately fell in love. Can you tell I'm passionate about this? I AM. Here's my recipe, hope you enjoy!

SERVES 4-6 tacos.

Ingredients for tacos:

3 large (or 4 small) tilapia fillets
1 packet favorite taco seasoning
butter (I use fat free Parkay in the spray bottle)
shredded cheese (as much as you'd like, again I use fat free)
shredded lettuce
soft tortillas

Ingredients for Black Bean Relish:

1 can black beans drained and rinsed
1 can whole kernel corn drained and rinsed
1 tbsp finely chopped red onion
sprinkle of salt

Ingredients for Spicy Sour Cream Sauce:

1 cup sour cream (I use light)
1 packet favorite taco seasoning
1/4 cup salsa
1 tbsp finely chopped red onion
splash Louisiana hot sauce
splash jalapeno juice from the jar OPTIONAL
pinch of kosher salt (you can use regular)


Pan-frying the fish doesn't take but about five minutes, so I suggest preparing your taco station first.

Chop the lettuce into shredded pieces. Then toss the ingredients for the Black Bean Relish together in a bowl. I always make the relish topping in a tupperware container so I don't have to clean an extra bowl.

Mix all the ingredients for the Spicy Sour Cream Sauce together (again, good idea to use a tupperware bowl), eyeballing the amount of taco seasoning added. Remember: you can always add but you can't take away, so taste-test to your liking. I like mine with a good spicy bite to it.

Turn non-stick pan (or sprayed regular pan) on medium heat and melt a little butter in it. Season both sides of fish fillets with taco seasoning and place in pan when its hot. After about two minutes flip the fish and cook on the other side. The fish is done when it flakes as you press your spatula into it. When it does this, break the fish into pieces with the spatula like you would ground meat, creating chunky bits. Add a little butter and seasoning to it at this point (again, another eyeball & taste test job.)

Turn off heat and start building your tacos. I do it in this order:

Place warm tortilla (microwave is fine) on plate and top with shredded cheese. Top with hot fish to melt the cheese a bit. Next, top with a healthy dollop of the Spicy Sour Cream Sauce and then a spoonful of your Black Bean Relish. Last top with as much lettuce as you'd like.


Recipe created by me, Jill Corkern. :)

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