Creating bulletin boards topic of show

Sheryl Borden: Local Columnist

Information on making bulletin boards and pairing wine and food will be the featured topics on “Creative Living” Tuesday at noon and Saturday at 2 p.m. (All times are Mountain).

“Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University in Portales.
Bruce Johnson is a furniture refinishing expert and represents Minwax. He will show how to make a bulletin board to match any room. Johnson lives in Asheville, N.C.
Sunny Cristadoro is a chef with St. Supery Vineyards & Winery in Rutherford, CA.  She will talk about wine, tips for serving, recipes for pairing wine and food and lots of other culinary tips.

Information on ballet recital costumes, senior citizens, and food safety will be the featured topics on “Creative Living” Tuesday at 9:30 p.m. and on Thursday at noon.

Andrea Schewe is a pattern designer for Simplicity Pattern Company in New York City. She will show how to make quick costumes for a ballet recital and demonstrate some tips for working with tulle.

Thomas Lee is a leading elder attorney who represents Senior Resources of America.  He will talk about elder abuse and some of the services this group provides for senior citizens and their families. Lee is from West Hills, Calif.

Connie Cahill represents the West Coast United Egg Producers in Folsom, Calif. She will talk about food safety, demonstrate how to correctly hard cook eggs, and explain how to safely transport food.

“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, NM.

Peppy Deviled Eggs
6 hard-cooked eggs
1/4 cup (1 ounce) shredded Cheddar cheese
1/4 cup taco sauce
1/4 teaspoon chili powder
Pitted ripe olive slices, optional

 Cut eggs in half lengthwise. Remove yolks to a small bowl and set whites aside. Mash yolks with fork. Blend in remaining ingredients except olive slices.  Refill whites using about 1 tablespoon yolk mixture for each egg half.  Garnish with olive slices, if desired.