Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on working with pressed flowers, using a brayer to apply ink to embossing folders, and working with card kits will be the featured topics on “Creative Living” 9:30 pm.. Tuesday and noon Thursday (all times Mountain).
(Editor’s note: The following show schedule was printed last week in error.)
Kate Chu is the owner of Chu’s Consulting and pressed-flowers.com, and she’s going to give an introduction to working with pressed flowers. She’ll talk about what supplies and tools are needed, show how to use the flowers in various ways and talk about storing the delicate leaves and petals. Chu lives in Anaheim, California.
Diane Tunnell is an independent demonstrator with Stampin’ Up!, and she’s going to demonstrate how to use a brayer to apply ink to an embossing folder to create the background for a card. She also has some other techniques she’ll show. She’s from Clovis.
Creative Memories spokesperson Diane Lampert will show some items that you’ll want for gift giving or to keep and use yourself! Their company offers twelve different card kits and each card is unique once assembled. Cards and envelopes are blank and lots of bonus items are included to embellish your cards. She’s from St. Cloud, Mnnesota.
Information on getting more fiber in the diet, decorating with candles, and making a serving tray and centerpiece will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Cookbook author and dietitian Carol Fenster will show how to get more fiber in the diet with whole grain products, which are the primary source of fiber. Her company is Savory Palate, Inc. in Centennial, Colorado.
PartyLite consultant Christine Alt will show how to change decorations with each season by using clear glass candle holders. She suggests starting with timeless, versatile accessories that lend themselves to different candles. PartyLite is headquartered in Plymouth, Massachusetts.
Bruce Johnson is the spokesperson for Minwax in Upper Saddle River, New Jersey., and he’s going to show how to make a versatile serving tray for entertaining as well as create a table centerpiece that can be changed to compliment your décor or the season.
Sheet Pan Supper of Roasted Fish and Vegetables
Making meals the "sheet-pan" way works especially well when cooking for two because an entire meal fits in one 9 x 13-inch pan. You begin roasting the food(s) that take longest to cook such as potatoes, adding additional foods (fish, vegetables) later, since they cook faster. If your vegetables are especially delicate (or if you prefer them streamed) layer them under the fish.
1/2 pound (2 cups, about 6 potatoes) small Yukon gold potatoes or fingerlings, halved
1 tablespoon olive oil
3/4 teaspoon dried herbs of your choice (I like oregano or tarragon for this dish)
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 5-ounce salmon fillets
1 cup thin asparagus in 1/2-inch pieces
1/2 cup cherry or grape tomatoes, halved
1 fresh lemon, cut into 2 halves, for garnish
Place a rack in the middle of the oven. Preheat the oven to 425° F. Line a 9 x 13-inch nonstick (gray, not black) rimmed baking sheet with foil and lightly grease or use a 10-inch greased ovenproof skillet. In a medium bowl, toss the potatoes, 1/4 teaspoon of the herbs, and smoked paprika with the olive oil until well coated. Arrange evenly, cut side down, on the baking sheet and roast 20 minutes. Arrange the salmon, asparagus, and tomatoes on top of the potatoes and sprinkle with the remaining 1/2 teaspoon herbs and the salt and pepper. Continue to roast until the salmon is cooked through and the potatoes are tender, about 10 to 15 minutes, depending on thickness of the fish. Serve with lemon wedges, for garnish.
NOTE: You can also vary this dish: use cod instead of salmon, 1/8-inch red bell pepper strips instead of tomatoes, or broccoli florets or snow peas instead of asparagus - and monitor the roasting times accordingly. Generally speaking, the thinner and less dense the food, the shorter the cooking time. So, put the more delicate vegetables under the fish.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
