Tips on improving pet's diet on show

Creative Living

link Sheryl Borden

Information on improving a pet’s diet, making desserts with figs, and cooking with turkey year ’round will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday.

Pet owners know that a sick pet can cost a lot of money. Will Post knows a pet’s diet can impact their health, and he will talk about ways a pet’s diet can be improved.

Karla Stockli will talk about fresh fruit and figs as popular items for desserts, as well as share some of her favorite ways to incorporate figs into desserts.

Christine Palumbo is going to demonstrate some recipes that can add a new twist to traditional holiday entertaining — or for anytime you want to spice up your mealtime.

Information on planting perennials, making a beaded lampshade, and making pillows will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. Saturday.

Gardening expert Curt Jaynes says that planting perennials is an excellent way to add value and interest to any garden. The job also requires little time and effort, and the results are spectacular.

Mary Maxwell is an artist and designer. She will demonstrate how to make a beautiful all beaded lampshade and show multiple examples of finished lampshades that feature the triple ring shade.

Designer, Lise Horvath will demonstrate how to turn a standard square pillow into a holiday masterpiece. She’ll show kits that come with the fabric and trims measured and pre-cut, and the embellishments are ready to be attached.

Spiced port poached figs

with honeyed cream

• 12 fresh, ripe medium California figs

• 1/4 cup honey

• 4 cups port wine

• Pinch of salt

• 1/4 cup balsamic vinegar

• 2 lemons, zested

• 2 oranges, zested

• 2 whole cloves

• 2 cinnamon sticks

• 3 star anise

• 8 peppercorns

Honeyed cream

• 1/2 cup heavy cream

• 1/2 cup sour cream

• 1 tablespoon honey

• Mint leaves for garnish

Trim thin slice from bottoms of figs; set aside. Combine 1/4 cup honey, port, salt, vinegar, lemon and orange zests, cloves, cinnamon, anise, and peppercorns in large saucepan. Heat to boiling; reduce heat. Add figs and simmer for five minutes. Set aside to cool.

Meanwhile, whip creams and 1 tablespoon honey together until fluffy; divide and spoon onto six individual serving plates. Arrange figs on top and drizzle with poaching liquid and garnish with mint leaves.

• Serves: six (two figs each)

“Creative Living” is produced and hosted by Sheryl Borden.