Creative Living: Festive foods on show menu

Information on decorating a teenager’s bedroom and preparing festive foods will be the featured topics on “Creative Living” at noon Tuesday and at 2 p.m. Saturday.

Deborah Durham, spokesperson for Hewlett-Packard, will show how to turn an ordinary bedroom for a young girl into a dream room by using your computer, scanner and printer to create unique embellishments. She lives in Santa Fe.

Connie Moyers, former marketing home economist with Southwestern Public Service Co., will present one of her "Festive Foods" demonstrations. Moyers is now the Extension Home Economist in Portales.

Information on drinking 100 percent orange juice, training for a triathlon, and making candy melt desserts will be the featured topics at 9:30 p.m.  Tuesday and at noon Thursday.

Pat Baird of Florida Citrus will explain the health and nutrition benefits of drinking 100 percent orange juice. She cites the revised Dietary Guidelines as she reminds Americans how to make better food choices, which is important for people of all ages. Baird lives in Greenwich, Conn.

 Student athlete Whitney Hobson believes that training for a triathlon has benefits for everyone, from the professional to the “wanna be” athlete.  She’ll talk about how to get involved, what food choices are best when training and explain why people enjoy participating in triathlons. She’s from Roswell.

Nancy Siler is vice president of consumer affairs with Wilton Enterprises in Woodridge, Ill., and she will talk about the convenience of using candy melts and disposable bags, and she’ll demonstrate making chocolate dessert shells.

Peppered Black-eyed Pea Salad

1/4 cup vegetable or olive oil

1/2 cup apple cider vinegar

2 Tbsp. sugar

1 Tbsp. garlic powder

2 tsp. hot pepper sauce

2 tsp. salt

2 tsp. ground black pepper

4 cans (15 oz.) black-eyed peas, drained

2 jars (7 oz.) pickled baby corn, drained and cut into 1/2 inch pieces

1 onion, chopped

1/2 cup grated carrots

1/4 cup chopped green pepper

1 jar (2 ozs.) chopped pimiento, drained

Combine oil, vinegar, sugar, garlic powder, pepper sauce, salt and pepper in a 1-pint jar with a tight fitting lid. Shake until well blended. In a large bowl, combine peas, corn, onion, carrots, green pepper and pimiento. Pour dressing over vegetables and stir until well coated. Refrigerate 8 hours or overnight until ready to serve. Serve well chilled. Makes about 8 servings. This will keep well several days in the refrigerator.

“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.