Borden: Quick, easy gifts featured on show

Information on preparing vegan and gluten-free recipes and tips to help seniors protect their vision will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday. (All times are Mountain.)

Chef John Csukor is a culinary consultant in Fresno, California, and he’s going to talk about compelling flavors, visuals and nutrition as well as how to incorporate the satiety factor of a meal. Figs will be the center stage as John prepares vegan and gluten-free recipes. Csukor is with a food company in Ashland, Virginia.

link Sheryl Borden

Creative Living

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 an eye and wellness center in Dade City, Florida.

Information on “throwing” clay pots on a wheel and making quick and easy gifts will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday. (All times are Mountain).

Artist Lonzo Lassiter started working with clay as a hobby and now teaches others the techniques of “throwing” clay pots on a wheel. He’ll show several examples of beautiful pieces of clay pottery he’s made. Lassiter is from Clovis.

Connie Moyers is going to demonstrate some quick gift ideas, such as magnets and notepad covers that are easy to make. She is a home economist with the New Mexico Cooperative Extension Service and lives in Clovis.

Stuffed Figs with Yogurt and Grand Marnier

• 1/2 cup Greek yogurt

• 2 tablespoons orange zest

• 1/2 teaspoon chopped fresh thyme, leaves only

• 1 tablespoon Grand Marnier liqueur

• 12 large dried California Calimyrna figs

• 1 tablespoon finely chopped salted almonds

• 24 small mint leaves; for garnish

Mix yogurt, orange zest, chopped thyme, and liqueur together until smooth; set aside. Remove stems and cut figs in half lengthwise. Divide and spoon scant tablespoons of yogurt mixture onto cut side of each fig half. Sprinkle with chopped almonds and garnish with mint sprigs. Arrange on platter or individual serving plates. Store in refrigerator until ready to serve. Serve cold or at room temperature. Yields: 24 appetizers.

“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.