Painting, embroidery on schedule

By Sheryl Borden

Information on painting on candles, creating embroidered-looking flowers on cakes, and new food trends will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.

Kris Cranford, a certified instructor for One Stroke Décor, will demonstrate different stroke techniques used in painting daisies and leaves on candles. She lives in Portales.

Nancy Siler is vice president of consumer affairs with Wilton Industries in Woodridge, Ill., and she’s going to demonstrate using a paint brush to create embroidered-looking flowers on a fondant covered cake. This is the ultimate in cake decorating simplicity.

Author and chef, Marcie Rothman will talk about food trends and what’s in style now. She’ll present a little background on pestos and pasta and tell how new recipes have been created using these “old” products. Her company is Five Spot Press, and she’s from San Diego, Calif.

Information on gourmet potatoes, faux finishes on furniture, and pairing wines and foods will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and noon on Thursday.

Connie Cahill, spokesperson for the Colorado Potato Administrative Committee in Monte Vista, Colo., will demonstrate some easy and unusual recipes that call for nutritious potatoes. She’ll also discuss and show the new “gourmet” potatoes on the market.

Home décor expert, Sharon Hanby-Robie, will show how to create the exotic, stunning look of faux tortoise with brush strokes and decorative paint finishes. She serves as a consultant and spokesperson for Minwax Home Décor in Upper Saddle River, N.J.

According to Sunny Cristadoro, living well is a pleasure, especially when you have good food and wine on your table. Cristadoro is a chef with St. Supery Vineyards and Winery in Rutherford, Calif.

Tortellini Pesto Salad
16 oz. pkg. Armanino Cheese Tortellini
7 oz. Armanino Basil Pesto, thawed
2 Tbsp. Mayonnaise
2 tomatoes, seeded and roughly chopped
1 yellow bell pepper, seeded and julienne
Cook tortellini according to directions and rinse in cold water to help cool. When cooled, add Armanino Basil Pesto, mayonnaise, tomatoes and bell pepper. Season to taste with salt and pepper. Chill and serve.
Artichokes & Pesto
4 artichokes
1/2 cup butter
3 Tbsp. Armanino Basil Pesto
1/4 cup Italian Seasoned Breadcrumbs
Wash and trim 1 inch off the top of the artichokes. Steam artichokes until tender. Mix together the melted butter and the Armanino Basil Pesto. Spread leaves from the center of the artichoke gently leaving them attached. Drizzle pesto mixture over the upright artichokes. Sprinkle breadcrumbs on top and serve.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations including KENW-TV in Portales. E-mail her at:
sheryl.borden@enmu.edu