Inkblot butterflies ahead on show
Last updated 10/31/2020 at 3:18pm
Information on making inkblot butterflies and caring for orchids or other small plants will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Margaret Peot is an author, artist and painter, and she is going to show how to make inkblot butterflies that can be mounted in a shadowbox or in a frame for display. Peot lives in New York City.
Ray Pawley is a retired zoologist, and he says that if your orchids or other plants have a fly or small insect problem, you should think about getting a “flypaper” plant that can attract, capture and devour the small pests that land on their leaves. He’ll also tell about caring for these types of plants. Pawley lives in Hondo.
Information on preparing crepes and the changes in kitchen designs since the 1920s will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Author and chef John Vollertsen (more commonly known as Chef Johnny Vee) will demonstrate how to make a simple crepe batter using a blender. He’ll prepare both a sweet and a savory filling for the crepes. He owns and operates Las Cosas Cooking School in Santa Fe.
Kitchen and bath designer Jenny Rausch will discuss how kitchens have changed since 1920 when they were first designed for efficiency. Now we realize the need for beauty, too. Her company is Karr Bick Kitchen & Bath in Brentwood, Missouri.
Spinach crepes mornay
8 crepes (1 cup flour plus 1 cup milk plus 1 egg)
6 Tbsp. flour
6 Tbsp. butter
3 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 cup grated Swiss cheese
2 Tbsp. butter
6 green onions, chopped
2 Tbsp. parsley, chopped
2 cups shredded spinach
3/4 tsp. salt
3 oz. grated Parmesan cheese
Melt 2 tablespoons butter in a large skillet. Add chopped green onions and parsley, sauté till tender. Mix in shredded spinach and salt. Set aside. Make bechamel sauce using first 6 ingredients, add cheese to melt. Mix one cup of sauce in spinach to bind. Fill crepes with spinach mixture, pour the remaining sauce over them, top with Parmesan and bake at 350° F. for 30 minutes til bubbly. Serves 4.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at: