By Sheryl Borden: PNT Columnist
Information on using Sol-u-Web, choosing proper foods for diabetics, and cleaning tips for heirloom fabrics 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.
Jane Schenck is with Pellon Consumer Productions in Durham, N.C. She will show a new sewing aid for machine embroidery called Sol-u-Web, which temporarily holds the layers of fabrics together.
Catherine Carrigan is a fitness expert from Atlanta, Ga. She will discuss what foods people with diabetes should eat. Her business is called Total Fitness.
Evelyn Kennedy is a textile specialist from Groton, Conn. She will demonstrate a wet cleaning method that successfully cleans stains from heirloom fabrics and garments. Her company is Sewtique.
Information on making decorative frames, non-traditional saskiko and preparing breakfast recipes using pecans will be the featured topics on Creative Living on Tuesday at 9:30 p.m. and on Thursday at noon.
June Mellinger is the director of Education with Brother Sewing Machines in Bridgewater, N.J. She will show how to make use of decorative stitches on sewing machines to make personalized photo frames.
Dorothy Brown is the owner of the International Fabric Collection and she will explain about traditional sashiko and then demonstrate making non-traditional designs. These include wall hangings and pillows that feature beads, embroidery floss, and other embellishments. She’s from Fairview, Pa.
Food specialist, Ann Cox will talk about ways to incorporate pecans in some delicious recipes for breakfast. She represents the Western Pecan Growers Association in College Station, Texas.
“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.
CURRIED CHICKEN PECAN SALAD
3/4 cup mayonnaise
2 tsp. lime juice
3/4 tsp. curry powder
2 cups cooked chicken, chopped
1 cup pineapple chunks
1 cup seedless grapes, cut in half
3/4 cup sweetened dried cranberries
1/2 cup chopped pecans
Sliced green onions, garnish
Combine mayonnaise, lime juice and curry powder in a large mixing bowl. Add remaining ingredients and toss to coat. Cover and refrigerate at least one hour before serving. Yield: four to five servings.