Sheryl Borden: Creative Living
Information on arranging fresh cut flowers and fitting patterns will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday. “Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University in Portales.
Jill Slater is with the California Cut Flower Commission located in Watsonville, California. She will discuss the do’s and don’ts for people who want to be their own “home” florist. She will also show the tools and containers used for fresh cut flowers.
Judy Barlup is a sewing expert from Bellevue, Washington with Unique Techniques. She will demonstrate making a two-piece undercollar that is cut on the bias and also show how to make alterations and adjustments on the pattern.
Information on pizza recipes, selecting and caring for fresh cut flowers, and recipes for making healthy snacks will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Pat Baird, of Greenwich, Conn. is a registered dietitian who represents the Wisconsin Milk Marketing Board. She will share some delicious pizza recipes that incorporate a variety of different cheese products.
Rene Van Rems represent the California Cut Flower Commission in Watsonville, Calif. He will discuss how to select, handle and care for fresh flowers so they will look better and last longer.
Tara Gillette represents KitchenAid in Benton Harbor, Mich. She will share some recipes for making healthy snacks.
“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.
Fresh Fruit Cocktail
2 cups apple juice
1 Tbsp. lemon juice
1/2 tsp. grated orange or lemon zest
2 (3-inch) cinnamon sticks
2 Red Delicious apples, cored and chopped
1 1/2 cups chopped fresh pineapple
1 orange, peeled and sectioned
1/2 cup seedless grapes
In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes. Cool to room temperature. In large serving bowl, combine apples, pineapple, orange, and grapes. Remove cinnamon sticks from apple juice mixture and pour mixture over fruit. Chill before serving. Yield: 4 servings.