Using patterened paper, Dupioni silk ahead on show

Information on using patterned paper to transform projects through folding, and using Dupioni silk in quilts will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Susan Legits is an independent demonstrator for Stampin’ Up! She’s going to demonstrate making various containers, cards, gift card holders and party favors just by transforming patterned paper through folding. The best part is you don’t even have to measure the paper to transform it into something useful. Legits is from Albuquerque.

Dorothy Brown, owner of International Fabric Collection, will talk about the properties of silk and show how to quilt using Dupioni silk. Since Dupioni silk has a tendency to unravel, it’s important to use a lightweight iron-on stabilizer to make it more manageable. Brown lives in Erie, Pennsylvania.

Information on making fabric postcards, using duct tape to make bangle bracelets and putting a vegetarian spin on Carne Adovado will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Franki Kohler has written a book about fabric postcards and she will tell how they are keepsakes you can make and mail. She’s going to show a method of finishing the edges of the postcard that enhances the design used on the front side. Believe it or not – these fabric postcards can go through the postal service and even be machine canceled. She’s from Oakland, California.

Guess what? You can use Duct Tape to make beautiful bangle bracelets. Marisa Pawelko represents Westcott Brand Cutting Tools, and she’s going to show how to make a layered and folded duck tape bracelet that can be made in different colors and pattern combinations and is so easy to do. Her company is Modern Surrealist and she’s from Winfield, Illinois.

Cookbook author, chef and teacher, John Vollertsen (known as Chef Johnny Vee) is going to demonstrate how to make a vegetarian spin on the New Mexico favorite Carne Adovado. It’s made with eggplant instead of beef but it’s just as tasty. Vollertsen is the director of the Las Cosas Cooking School in Santa Fe.

Grilled Eggplant Adovado

2 medium eggplants

1/3 cup olive oil

1/4 cup crushed caribe chile

2 tablespoons ground mild chile

2 tablespoons ground hot chile

4 garlic cloves, crushed

1 tablespoon toasted and ground cumin

1 teaspoon Mexican oregano

1 1/2 teaspoon salt + additional

Fresh ground pepper

2 cups water

Juice of one lime

Slice eggplant into 2-inch slices. Brush both sides with olive oil and season with salt and pepper. Prepare the grill. Grill eggplant slices until nice and browned, about 4 minutes on each side. Cut slices into 1” x 1” pieces. Place chilies, garlic, cumin, oregano, salt, lime juice, water and lime juice in a blender and blend until smooth. Scatter eggplant in large baking dish and pour chile mixture over it. Stir and allow to marinate for 10 minutes. Cover dish and bake at 400°F for 30 minutes or until sauce has thickened and coated eggplant. Serve with grated cheddar cheese, sour cream, chopped scallions, and sprigs of fresh cilantro. Serves 6 or more as a side dish.

Chef Chat - Use this as the filling for vegetarian tacos, taquitos, or tamales. The cooked-down eggplant will taste like a delicious sweet meat filling.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]