Information on creating storage units, making a coat rack and home decorating will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday. (All times are Mountain). “Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University.
Deborah Durham will show how to make some creative storage units, including a toy chest, travel holder, jewelry bag and vanity cover, using velcro and a variety of other household items. She is the spokesperson for Velcro USA.
Furniture refinishing expert, Bruce Johnson, will demonstrate how to make a very attractive hat or apron rack using antique doorknobs. He represents Minwax in Upper Saddle, N.J.
Lana Bennet will show how to create custom home décor projects that are fun to make and economical. She is with Singer Sewing Co. in Murfreesboro, Tenn.
Information on embellishing furniture, heart healthy cooking and pin weaving will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday. (All times are Mountain).
Bruce Johnson will show how to use pre-woven caning to add texture and color to accessories and furniture. Johnson is the spokesperson for Minwax, and lives in Asheville, N.C.
Cookbook author, chef and restaurant owner, Lina Fat, will demonstrate some recipes for heart healthy cooking, which include the use of spices. She will also present some creative ways to garnish a dish for presentation. Fat lives in Sacramento, Calif.
Pat de Santis will demonstrate basic pin weaving and show how to use it for memory book covers or making pot holders, or even on recipe books. She is with Wm. E. Wrights Co. in West Warren, Mass.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.
Steamed Salmon in Ti Leaves
2 Tbsp. Preserved black beans, rinsed, drained and chopped
2 Tbsp. Minced garlic
4 ti leaves
1 1/2 lbs. salmon fillet, skinned and cut into 4 portions
4 green onions and tops, thinly sliced
4 thin slices fresh ginger, slivered
1/4 cup vegetable oil
2 tsp. minced, seeded small hot chile (such as fresh jalapeno)
2 tsp. sesame oil
1/4 cup soy sauce
Finely chop black beans and garlic together to make a rough paste. To make each packet, place a ti leaf on work surface vein side up. Place a piece of salmon on leaf and spread with 1 tablespoon black bean paste. Sprinkle with 1/4 cup of the green onions and 1/4 of the ginger. Wrap both ends of ti leaf around salmon to completely enclose. Ends of packet will be open.
Prepare the sauce: Warm vegetable oil in a small pan over low heat. Remove from heat and add minced chile and sesame oil. Stir in soy sauce (the oil will sizzle). Remove pan from heat. Place a bamboo steaming basket or steaming rack on wok. Add water to just below level of basket, and bring to a boil. Place packets in basket, cover, steam until the center of fish is opaque, seven to 10 minutes. To test, cut a tiny slit through a ti leaf into the fish. Transfer the fish to a platter or four dinner plates. Open ti leaves and tuck edges under the fish. Serve fish with warm chile-soy sauce for dipping. Makes four servings.
Ti leaves are widely available from florists. If you cannot find ti leaves, wrap each portion of salmon in a 12-inch square of aluminum foil.
52 Broadcast Center
Portales, NM 88130