Grapefruit, oranges featured on show

By Sheryl Borden: Creative Living

Information on museum collections, using grapefruit and oranges, and making centerpieces will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon.

Pamela Kelly works with the Museum of New Mexico in Santa Fe. She will explain how licensees use the historic collections of museums for product development and how there is a place in any home for historic pieces or family heirlooms, along with contemporary furniture.

Kymberly Meade is the marketing coordinator with TexaSweet Citrus Marketing Inc. She will demonstrate how to entertain with grapefruit and oranges, and show how to make an elegant centerpiece with these fruits. Other tips include the health benefits and proper selection. She’s from Mission, Texas.

Michelle Robertson, who is a floral designer, will show how to make a centerpiece for every day or for special occasions. The tips apply to just about any type of floral arrangement. She is the manager of Hestand’s Floral and Gifts in Portales.

Information on using beads in knitting, hemming techniques and Mexican cuisine will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Author and designer Jane Davis will show various ways to use beads in knitting, focusing on using larger beads when making very casual projects. She lives in Ventura, Calif.

Sewing expert Nancy Lovett will demonstrate how to do hems with cover stitching, which resembles ready-made garments. Lovett represents Ann Silva’s Bernina Sewing Center in Albuquerque.

One product — 10 different recipes. That’s the premise behind Vicki Gagliano’s segment, which focuses on one of the most popular ethnic influences during the last decade — Mexican cuisine. Gagliano represents Lawry’s Foods in Monrovia, Calif.

Texas fiesta soup

• 1 Rio Star grapefruit, sectioned

• 2 Texas oranges, sectioned

• 1 cup plum tomatoes, chopped

• 1/2 cup green bell pepper, chopped

• 1/4 cup cucumber, peeled, seeded and chopped

• 1/2 cup tomatillo, chopped

• 2 tablespoons purple onion, chopped

• 2 tablespoons fresh cilantro, chopped

• 2 garlic cloves, minced

• 1/2 cup tomato juice

• 1/4 cup chicken broth

• 2 tablespoons lime juice

• 1 teaspoon Tabasco sauce

• Salt and pepper

Coarsely chop grapefruit and orange sections, and place in a bowl. Add remaining ingredients; cover and chill 4 hours.