Scrapbooking ahead on show

Information on scrapbooking and flower arranging will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Do you love scrapbook layouts that include a lot of photos? Carlie Robertson says that “flip flaps” are the best answer, and she’ll show how to build interactive photo flaps for your pages. She is with Close to My Heart in Pleasant Grove, Utah.

Casey Schwartz co-owns the Flower Duet in Redondo Beach, California. She is going to demonstrate how to bundle flowers together to keep them organized when working with a tall vase. She’ll also show how to create a grid atop the vase opening.

Information on decorating cupcakes, making a tapestry crochet beaded basket and preparing omelets will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Nancy Siler, formerly with Wilton Enterprises in Woodridge, Illinois, will demonstrate making simple fun cupcakes for a variety of occasions.

Carol Ventura, an art history teacher at the Tennessee Technological University in Cookeville, Tennessee, will show how to do basic crochet stitches as she demonstrates how to tapestry crochet a beaded basket with a heart motif.

Connie Cahill represents the West Coast United Egg Producers in Folsom, California, and she will demonstrate making omelets as she focuses her discussion on the freshness of eggs, egg anatomy and other interesting egg facts.

Basic French plain omelet

2 eggs

2 Tbsp. water

1/8 tsp. salt

Dash pepper

1 Tbsp. butter

Beat together eggs, water, salt and pepper until blended. In a 7- to 10-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. While top is still moist and creamy-looking*, fill, if desired. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate.

*It is better to fill omelet when it is slightly underdone. Heat retained in eggs completes the cooking. Yield: 1 serving. (NOTE: Multiply the recipe by as many servings as you need and use 1/2 cup of the egg mixture for each omelet. For a sweet dessert omelet, substitute a pinch of sugar for the salt and pepper.)

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

[email protected]