Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on making a “grand entrance” at our home and teaching children to sew using the Bella Stash Bag pattern will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday.
Interior decorator Latriece Brooks will show how to “make a grand entrance” so that your home portrays an inviting and cozy feeling. From the curb through the front door, she will explain how to choose colors and styles that make your home more welcoming. She is from Clovis.
Carina Gardner is a creative director and designer who’s going to demonstrate how to teach children to sew by using a pattern she created. She’ll also show how to make the bag without a pattern. She is from Salt Lake City, Utah.
Information on grapefruit, making a travel tote and molding chocolate dessert cups will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.
Eleisha Ensign will explain all of the interesting facts about grapefruit juice, including the best way to squeeze the grapefruit, different juicing devices, and share some fun things you can do with grapefruit juice. She’s from Mission, Texas.
Judy Novella is going to demonstrate how to make a slim travel tote designed to safely carry multiple electronic devices, such as iPads, Kindles and iPods, as well as your smartphone, along with the chargers and accessories. She lives in Danbury, Connecticut.
Everyone will look like a professional cake decorator when you make the chocolate dessert cups that Nancy Siler will show. Siler will show how to mold a candy cup or dessert shell and then fill it with swirls of mousse or ice cream.
Rio Star Grapefruit and Quinoa Salad
• 1 Texas Rio Star Grapefruit, sectioned
• 1 Texas Orange, sectioned
• 8 thin slices fresh ginger
• 1/4 cup extra-virgin olive oil
• 3/4 cup quinoa
• 1/2 teaspoon kosher salt, plus additional for seasoning
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1 small serrano or jalapeño chile, minced (with seeds for maximum heat)
• 2 scallions (both white and green parts), minced
• 2 carrots, peeled & diced
• 2 tablespoons chopped fresh cilantro leaves
n Freshly ground black pepper
Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about two minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil. Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with 1 1/2 cups water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for five minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool. Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste. Toss quinoa with the dressing, chiles, scallions, carrots and cilantro. Season with salt and pepper, to taste.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
