Updating bathrooms, candle safety, and cooking fish on ‘Creative Living’

Sheryl Borden: Local Columnist

Information on updating existing bathrooms, candle safety, and the health benefits of cooking fish will be the featured topics on “Creative Living” on Tuesday at noon and on 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, author and syndicated columnist. He will show how to refinish a new vanity cabinet to provide an update to an existing bathroom. Johnson represents Minwax in Upper Saddle River, N.J.
Beth Vesco-Smith and Bob Rosenberger are with PartyLite Gifts, Inc. in Plymouth, Mass. They will share some suggestions that will help ensure safer use of candles.

Pat Baird is an author and registered dietitian. She will talk about the health benefits of eating fish, and demonstrate cooking Alaska seafood. Baird represents the Alaska Seafood Marketing Institute located in Juneau, Ak.

Information on making biscotti, safer food preparation, and creating beautiful decorative items for the home will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon.

Sharon Davis is with the Home Baking Association in Lincoln, Neb. She will demonstrate how to make biscotti from scratch.

Charles Gerba is an environmental microbiologist with the University of Arizona in Tucson, Arizona. He will discuss how to make the kitchen cleaner and safer for food preparation.
Tracia Ledford is with Delta Technical Coatings, Inc. She will show how to use paint ‘n press transfers, along with air dry perm-enamel paint, to create some beautiful decorative items for the home. Ledford is from Orlando, Florida.

“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 of Albuquerque.

Alaska Salmon, Beans & Rice Wrap
1 package (5 oz.) red beans and rice
1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked
1 cup (8 oz.) salsa con queso processed cheese blend
5 (10 inch) flour tortillas
1 cup chunky salsa, if desired
Prepare beans and rice blend according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through 3 to 5 minutes. Portion 3/4 cup salmon mixture near center of a tortilla. Roll up envelope style; repeat with remaining mixture. Serve with chunky salsa, if desired. Makes five burritos, about 3 3/4 cups.