Senior vision tips featured on show

link Sheryl Borden

Information on preparing festive foods and tips to help seniors protect their vision will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.

Festive foods usually indicates a special occasion, and Connie Moyers will demonstrate several recipes that can be for a special occasion or even for special times just with family and friends. She represents Bertolli Extra Light Olive Oil and lives in Clovis.

According to the American Federation for the Blind, there are increasingly more people who are experiencing eye problems. Dr. Edward Kondrot says this is especially true for those over the age of 65. He’ll discuss some tips to help seniors protect their vision. He is the founder of Healing the Eye & Wellness Center in Dade City, Florida.

Information on kitchen cutlery, making pins, and a discussion about teenage dating violence will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Dean Laffey, vice president of Messermeister Cutlery, will discuss the different types of knives every kitchen should have and tell which knives work best for certain tasks.

He lives in Mesa, Arizona.

Sewing expert Pat de Santis, formerly with Wrights in West Warren, Massachusetts, will show how to make a floral pin with several flowers and leaves made from a crochet trim and accented with a beaded product that is already on a wire base. This quick and easy project makes a great gift item.

District judge Donna Mowrer will talk about teenage dating violence. She says young people can become trapped in a cycle of dating violence without a positive understanding of healthy relationships. She’ll also talk about how to prevent this type of violence.

Mowrer lives in Portales.

Macaroni salad with tomatoes

z 1 pkg. (8 ozs.) uncooked pasta

z 3 Tbsp. Bertolli White Wine vinegar

z 1 Tbsp. minced fresh basil

z 3/4 tsp. salt

z 1/2 tsp. sugar

z 1/4 tsp. crushed red pepper

z 2 Tbsp. Bertolli Extra Virgin Olive oil

z 2 tsp. minced garlic

z 4 cups chopped, seeded tomatoes (about 6 tomatoes)

z 1/4 cup toasted bread crumbs

z 2 Tbsp. thinly sliced fresh basil

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water, drain. Cover and chill. Combine vinegar, 1 tablespoon basil, salt, sugar and crushed red pepper in a large bowl. Add 2 tablespoons oil and minced garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat. Sprinkle with bread crumbs and remaining sliced basil.

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