See cold process soap-making on show

Information on needle sculpting a doll’s face and make homemade soap will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)

Patty Dunn will demonstrate how to needle sculpt a doll’s face to make a puppet that looks very life-like. She uses a nylon hose, stuffing and needle and thread to make some very easy stitches for the doll’s face. She also provides a pattern for reference. Dunn is from Corpus Christi, Texas.

David Fisher is a self-taught soap maker, and he’s going to demonstrate the basic cold process of making homemade soap. He’ll show how to make the lye solution, how to weigh and melt oils and also how to prepare colors and scents. He lives in Dallas.

Information on finding inspiration when creating garments and preparing healthy fish will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.

Rae Cumbie is a custom dressmaker, artist and designer, and she will talk about how she finds inspiration for her work in a variety of places. She’ll also explain how to use her ideas to create a beautiful garment. She is in Baltimore, Maryland.

Chef and cooking school owner John Vollertsen (known as Chef Johnny Vee) will demonstrate preparing Salmon en Papilote, or salmon baked in parchment paper, which is a quick, easy and elegant way to prepare this popular and healthy fish. He’s in Santa Fe.

Salmon and fennel en papilote

• 6 fillets of salmon, 6 oz. each, skinned

• 1 bulb fresh fennel, sliced thin

• 1 small sweet onion, sliced thin

• 1 large carrot, cut into a fine julienne

• 1 cup thin sliced shitake mushrooms

• 1 teaspoon kosher salt

• 1 teaspoon fresh ground pepper

• 2 tablespoons unsalted butter

• 24 leaves flat-leaf parsley

• 2 tablespoons orange peel, cut into a fine julienne

• 2 tablespoons dry vermouth or dry white wine

• Vegetable oil

Preheat oven to 425° F. Season both sides of the fish fillets with salt and pepper. Cut 6 pieces of parchment paper 12x18 inches. Fold paper in half and cut each piece in the shape of an oval flying saucer that is 16 inches across and 12 inches from top to bottom. Place fish in center of one side of the parchment paper. Scatter vegetables and parsley over fillets and dot the top of each with 1 tea-spoon butter and 1 teaspoon orange zest. Splash 1 teaspoon of vermouth over each fillet. Fold paper over fish and pleat to seal papillote along entire diameter of the paper finishing with a small twist at the end of fold. Brush surface of paper with vegetable oil and place on baking sheet. Bake 8 to 12 minutes depending on thickness of fish fillet. Carefully peel back paper and serve immediately.

“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.