Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on setting goals by creating a vision and using gluten-free flours in cooking will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Author and speaker, Gary Barnes will explain how to create a GET statement and how that can help you create a vision. Unless you turn dreams into goals, you have no power. His latest book is titled “The Power of GET Statements,” and his business is Gary Barnes International and he lives in Littleton, Colorado.
Cookbook author, chef and teacher, John Vollertsen (known as Chef Johnny Vee) is going to demonstrate how to substitute gluten-free flours in cooking and baking to give those following a gluten-free diet new ideas for delicious recipes. He’s the owner of Las Cosas Cooking School in Santa Fe.
Information on creating background designs for quilts and new findings in skincare products will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Quilter and designer Laura Murray will demonstrate what she calls “playing in the grid.” She will show how to use a paintstik primer on the background fabric and then use the grid as a guide for your quilted creation. Murray’s business is Laura Murray Designs and she’s from Minneapolis, Minnesota.
Vincene Parrinello is the founder of Wai Hope Organic Skincare, and she’s going to talk about some of the actual chemicals used in skincare products, and explain how they may be contributing to serious health problems. She lives in San Diego, California.
Rosemary Flatbread
4 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 Tablespoon finely chopped fresh rosemary
2 cups plain yogurt
1 Tablespoon olive oil + 1/4 cup, plus additional for roasting garlic
3 heads garlic
Extra olive oil for spreading
Mix dry ingredients, including rosemary in a large bowl. Stir in yogurt and 1 tablespoon olive oil. Knead until dough is smooth. Cover dough with a damp cloth and allow to rise for one hour. (1/2 hour at high altitude.) Meanwhile, cut 1/4 inch off the top of each head of garlic. Place in an oven-proof dish and drizzle with olive oil. Sprinkle garlic heads with salt and pepper and pour 1/4 inch of hot water into the bottom of the dish. Cover with foil and roast at 400º for 45 minutes or until the garlic is golden brown and soft. Allow to cool and squeeze the heads over a bowl so the individual cloves pop out. Mash garlic and 1/4 cup olive oil with a fork and set aside. Cut dough into 12 pieces and roll each piece into a ball. On a lightly floured board, roll each ball into an 8-inch circle. Heat caste iron skillet and brush with olive oil. Cooking one flatbread at a time, cook 2 minutes on one side and then flip and cook 1 minute on other side. Serve with a sprinkle of kosher salt, brushing of olive oil and roasted garlic. Alternatively, grill each flatbread over high heat about 2 minutes on each side or until flatbread is nicely browned and bubbled up. Brush with olive oil, garlic and kosher salt as above. Makes 12 8-inch breads
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
