The Eastern New Mexico News - Serving Clovis, Portales and the Surrounding Communities

Yes, you can stamp on velvet


November 5, 2017

Information on eliminating germ-ridden pet bowls, customizing handbag patterns and stamping on velvet will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)

Did you know that pet bowls are ranked the fourth “germiest” place in the home? Alex McKinnon is going to explain how to eliminate the spread of household germs from unsanitary pet food and water bowls to adults and children living in the same household. McKinnon is from Aliso Viejo, California.

Jen Fox will show how to take a favorite handbag sewing pattern and customize it with basic raw edge machine applique. She’ll also show examples of bags made with her own line of patterns. She lives in Albuquerque.

Lisa Rojas is a mixed media artist and designer, and she’s going to show how to make a beautiful velvet stamped photo book. Who knew you could stamp on elegant fabric such as velvet? She’s from Victorville, California.

Information on self-improvement, drawing a quilt pattern and preparing recipes for southern cuisine will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.

Lance Heft is a businessman, author and entrepreneur. Heft will tell about his ideas and suggestions, and explain his self-help program. He’s from Collegeville, Pennsylvania.

Author and quilter Norah McMeeking will show how to draw a quilt pattern using a compass, ruler and a large sheet of paper — and she says that fellow quilters like this method. She lives in Santa Barbara, California.

Home Economist and spokesperson Connie Moyers represents a company in Los Angeles and she’s going to share some recipes for interesting foods from the South. She’ll talk about yams, fried turkey, refried beans and other traditional southern cuisine.

Brownie trifle

• 1 pkg. (19 1/2 ozs.) fudge brownie mix

• 1/4 cup coffee liqueur (optional)

• 2 pkgs. (3.9 ozs. ea.) chocolate fudge instant pudding

• 1 container (12 ozs.) frozen whipped topping, thawed

• 8 (1.4 ozs. ea.) chocolate-covered toffee candy bars, coarsely crushed

• Ground nutmeg

Prepare brownie mix according to package directions using a 13x9x2-inch pan. Prick top of warm brownies at 1-inch intervals with a wooden pick; brush with coffee liqueur, if desired. Cool and crumble. Prepare pudding mix according to package directions, omitting chilling. Layer half of the crumbled brownies in a 3-quart trifle bowl or dish, top with half of pudding, half of coarsely crushed candy bars, and half of whipped topping. Repeat with remaining brownies, pudding and topping. Cover and chill 8 hours or overnight. Garnish with nutmeg and remaining crushed candy bars. This can also be prepared and served in stemmed glasses for individual servings.

“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, Albuquerque.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017