Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on floral designing, using frames made with scrapbook paper, and cooking for a Paleo diet will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Floral designer, Carly Cylinder will show how to use flowers from a simple wrapped bouquet to create an easy arrangement using the “spiraling” method, which is a basic technique of floral design. Her company is Flour LA and Flour LA Jr., and she lives in Brooklyn, New York.
Another designer, Shannon Bielke will show how to make fabulous frames using scrapbooking paper and embellishments. Bielke’s company is Sha & Co. in Payson, Arizona.
Cookbook author Carol Fenster will talk about the Paleo diet and what it consists of, as well as the pros and cons. Then she’ll demonstrate using Chia seeds, which are high in Omega 3 and have a long shelf life, in recipes. Fenster’s company is Savory Palate Inc., and she lives in Centennial, Colorado.
Information on reverse applique, making swirl decorated cakes and incorporating fabric and crayon art in designs will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Kim Deneault is a designer and the owner of Raggedy Reverse Applique in Lincolnton, North Carolina. Deneault will show seventeen different patterns featuring a reverse appliqué technique, which can be used on various garments and home décor items.
Nancy Siler is the Vice President of Consumer Affairs with Wilton Enterprises in Woodridge, Illinois, and she will demonstrate how to make an easy swirl buttercream cake. It is an impressive decorating technique, and one that is very simple to do.
Patsy Shields is the Director of Education with Sulky of America. She will show how ordinary crayons can create works of art. Combined with snips of fabric, Shields will show how to create a unique mix of color and design on a variety of projects. She’s from Sellersburg, Indiana.
Chia pudding
One of the easiest ways to use chia seeds is in no-cook puddings. Eat as a dessert or as a hot breakfast cereal. You can vary this basic recipe by adding your favorite flavorings, such as cocoa, dried fruits, coconut, or whatever appeals to you. Perhaps a sprinkle of cinnamon or a dusting of slivered almonds would be good.
1 tablespoon chia seeds
1/2 cup non-dairy milk of choice (almond, coconut, or hazelnut work well, but use what you like)
1 1/2 teaspoons sweetener of your choice (agave nectar, maple syrup, etc. Honey hardens when added to cold food so heat it first so it blends into the pudding)
1/2 teaspoon vanilla or almond extract
Whisk all of the ingredients together in a screw-top glass jar and refrigerate overnight. Shake or whisk a few times during the first two hours to redistribute the seeds as they soak up the liquid. Eat as a pudding, which will have a consistency similar to tapioca pudding. If you prefer a smoother texture, grind the chia seeds in a blender before blending with the other ingredients. Heat it for a hot breakfast cereal. Makes one serving.
“Creative Living” is produced and hosted by Sheryl Borden. The show is filmed at KENW-TV in Portales and is carried by more than 118 PBS stations. Contact her at: [email protected]
