Information on professional needlework stitching, outdoor entertaining ideas and cooking with quinoa will be the featured topics on “Creative Living” at noon Tuesday and at 2 p.m. Saturday.
Paul Sheehan, owner of GhostStitchers, will show how to do needlework stitching on motif fabrics. He’ll show how to center the design, stitch over and under borders, and he’ll discuss thread count. He lives in Canandaigua, N.Y.
No matter what season or thermometer reading, Jill Roe, consultant with PartyLite, says people love to entertain outdoors. She’ll share some simple ideas and table centerpieces that will spruce up the outdoor living space. She is from Houston.
Cookbook author and registered dietitian Carol Fenster explains that quinoa is more nutritious than wheat. It’s also a great product for those who are gluten-intolerant, and it can be used in side dishes, baked products, and even with cereals. Her company is Savory Palate, Inc. in Centennial, Colo.
Information on decorating with candles, adding extensions to waistbands and making floral projects will be the featured topics at 9:30 p.m. Tuesday and at noon Thursday.
Rita Fuentes of PartyLite Gifts, Inc., will demonstrate the new trend of creating "multiple points of light" by grouping candles and holders of different heights and sizes. She lives in Rancho Palos Verdes, Calif.
Mary Roehr, author and sewing instructor, will show how to add an extension to waistbands on pants, skirts or shorts. Her company is Mary Roehr Books & Video in Sedona, Ariz.
Lisa Neifert, owner of Lisa's Tropicals in Santa Fe, will show some of her latest floral projects and talk about how she gets her inspiration from nature.
2 cups rolled rice flakes*
1/2 cup shredded coconut flakes
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/4 up almond slivers
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup hot water (120º F)
1/4 cup honey or maple syrup
1/4 cup brown sugar
1/4 cup sunflower seeds
1 Tbsp. canola oil
2 tsp. vanilla extract
1/4 cup golden raisins
1/4 cup dried sweetened cranberries
1/4 cup chopped dried apricots
Grease 15 x 11-inch baking sheet or line with parchment paper. In large mixing bowl, combine rice flakes through salt. In another bowl, mix together hot water, honey, sugar, oil and vanilla. Add mixture to dry ingredients. Spread well in pan. Bake 50 to 60 minutes at 300 degrees F or until lightly browned. Stir every 15 minutes to assure even browning. Watch carefully to avoid burning. Remove from oven and cool 15 minutes. Add dried fruit. Cool completely. Store in airtight container in a dark, dry place. Makes about 4 cups. Serves 8 (1/2 cup each).
* Available at health food stores or
“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.