Information on sponge painting on fabric, using a Klic-N-Kut die cutting machine and reducing allergens in the home will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Ava Green is a designer, and her company is Terri’s Yarns and Crafts in Sieverville, Tenn. She’s going to demonstrate sponge painting on fabric, which she says is a great project for kids to do when they are bored from being inside on a rainy day.
Sandy McCauley represents Accugraphic Sales Inc., and they make a machine called a Klic-N-Kut. She will demonstrate how the machine can cut fabric, felt and styrene. Then she’ll show additional samples of other items this amazing machine can cut. McCauley is from Tempe, Ariz.
Did you know you may be sleeping with more than 2 million dust mites in your bed every night? Laura Dellutri will show some products on the market to help reduce allergens in the home. She is a life and style expert with Healthy Housekeeper Inc. in Overland Park, Kan.
Information on infusion cooking, stenciling furniture without using stencils and breakfast recipes that are gluten-free will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Cookbook author and chef Lina Fat will demonstrate infusion cooking as she prepares recipes that have a Thai influence. She also will tell how to use foods from different countries to create new innovative dishes. She’s with California Fats Restaurants in Sacramento, Calif.
Furniture refinishing expert and syndicated columnist Bruce Johnson will show how to stencil furniture without using stencils. Johnson is the spokesperson for Minwax in Upper Saddle River, N.J.
Celiac and cookbook author Bette Hagman (now deceased) will demonstrate several delicious recipes for breakfast foods that are gluten-free. She also has suggestions about substitutions that can be made in other recipes.
Spicy shrimp and scallop pasta salad
• 1 1/4 cup minced shallots
• 1 Tablespoon minced fresh ginger
• 1 Tablespoon chopped fresh basil
• 1 Tablespoon chopped cilantro
• 6 Tablespoon lime juice
• 1/4 cup Thai fish sauce
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon crushed dried red chiles
• 1/2 cup vegetable oil
• 8 dried Chinese black mushrooms
• 2 cups chicken broth
• 1/2 pound medium raw shrimp, shelled and deveined
• 1/2 pound sea scallops, quartered
• 1 pound tri-colored spiral-shaped pasta
• 1/4 cup roasted peanuts, coarsely chopped
• Cilantro sprigs for garnish
In a blender or food processor, whirl shallots, ginger, basil, cilantro, lime juice, fish sauce, sugar, salt and chiles until smoothly blended. With motor running, add oil in a slow stream.
Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off stems and cut caps in quarters. Heat chicken broth to simmering in a 2-quart pan. Add mushrooms, shrimp and scallops. Simmer until shrimp turns pink and scallops are barely tender, 2 to 3 minutes. Drain; reserve poaching liquid for other uses. Place shrimp mixture in a bowl, add 1/2 cup of Thai dressing and stir to coat. Refrigerate, covered, for at least two hours. Cook pasta in a large kettle of boiling salted water according to package directions until barely tender to bite. Drain, rinse with cold water and drain again. In a large bowl, toss pasta with shrimp mixture. Add enough of the remaining dressing to coat pasta lightly; toss. Place in a wide shallow serving bowl; sprinkle with peanuts and garnish with cilantro.