Information on nutritional chemotherapy, making peel and stick lampshades, and cooking turkey will be the featured topics on “Creative Living” on Tuesday, November 1st at 9:30 p.m. and on Thursday, November 3rd at 12:00 noon. (All times are Mountain.)
Author and chemist, Shane Ellison will talk about nutritional chemotherapy, which he covers in depth in his book Over-the-Counter Natural Cures. He lives in Los Angeles, CA.
Michele Muska is with Simplicity Creative Group in Antioch, TN., and she’s going to show a quick and easy way to use peel and stick fabric to create a beautiful lampshade. She also has several samples to show.
Marty Van Ness is a spokesperson and home economist for Butterball, and she’s going to do a demonstration called Turkey 101, which teaches new cooks simple recipes, entertaining ideas and cooking tips to help them become a pro. She lives in Naperville, IL.
Information on using fondant icing, knitting with beads, and starting a home-based business will be the featured topics on “Creative Living” on Tuesday, November 1st at 12:00 noon and on Saturday, November 5th at 2:00 p.m. (All times are Mountain.)
Nancy Siler is Vice President of Consumer Affairs with Wilton Enterprises in Woodridge, IL., and she will demonstrate how to use fondant icing to decorate lots of different cakes — not just for weddings. She calls this “edible scrapbooking.”
Author and designer, Jane Davis will show various ways to use different sizes of beads in knitting, and she’s going to focus on using larger beads on some very casual projects. She’s from Ventura, CA.
Barry Feig, a marketing consultant from Santa Fe, NM., will talk about how to start a home-based business and what costs are involved, as well as some of the “headaches” that come along. His company is Center for Product Success.
Turkey sausage with apple-sauerkraut
This easy-to-prepare skillet dish features sauerkraut, apple and onion topped with smoked sausage.
• 1 tablespoon pure vegetable oil
• 1 cup chopped onions
• 2 cups chopped cooking apples
• 1 can (14 ounces) sauerkraut, drained
• 1 tablespoon firmly packed brown sugar
• 1/2 teaspoon caraway seeds
• 1 package (14 ounces) Butterball