Hearty clay ahead on show
Last updated 10/23/2021 at 3:28pm
Information on working with hearty clay, cooking for longevity and using figs in popular food trends will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Dianna Effner is a designer of doll molds, and she will show several dolls and other items made from Hearty Clay. She’ll demonstrate how to mix colors and how to condition the clay for pressing. Her company is Expressions, Inc. in Jamestown, Missouri.
Maria Benardis will talk about some of the ancient Greek secrets for longevity. She has studied the ancient Greeks, many of whom are family members, and made observations that can help us learn to eat for longevity. Her book is titled “Cooking & Eating: Wisdom for Better Health.” She lives in New York City.
Karla Stockli is the CEO for the California Fig Advisory Board, and she’s going to demonstrate how easy it is to incorporate California figs into five popular food trends, including Pops, Salty Sweets, Small Bites, Sliders and Cheese plates. Stockli is from Fresno, California.
Information on thread painting, tailoring and making jewelry will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Nancy Prince is a designer and sewing expert from Orlando, Florida. Prince is going to show what is called the “direct method” of thread painting.
Judy Barlup is also a sewing expert who teaches Japanese Tailoring Techniques. She will show examples of why this system works so well for home sewing. Her company is Unique Techniques, and she’s from Bellevue, Washington.
Pat de Santis is going to demonstrate making various pieces of jewelry using colorful safety pins and beads. De Santis represents Wm. Wrights Co. in West Warren, Massachusetts.
California Korean BBQ beef (bulgogi)
8 oz. California figs, soaked in water
1 oz. Gochujang (Korean red pepper paste)
3/4 tbsp. Chinese 5 spice
4 oz. rice vinegar
2 oz. mirin, sweetened rice wine
1 tbsp. garlic powder, roasted
1/2 oz. salt, kosher
Water retained from soaking
1 tsp. sesame oil
2 tbsp. sesame seeds, toasted
8 oz. steak, thin sliced across grain, such as flank steak, sirloin strip, or top round
In a food processor or blender, blend all ingredients (EXCEPT sesame seeds and oil) on low for 1-2 minutes. Then blend on high until completely smooth. Pulse on low until the sesame oil is combined. Remove the sauce from the blender and fold in sesame seeds until evenly mixed. Marinate sliced beef in half of the marinade for a minimum of 4 hours, refrigerated. Grill meat medium or as desired on charcoal grill or contact grill. Serve immediately with steamed rice. Garnish with fresh sliced scallions.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at: