Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on hiring a team for a remodeling project, foods and nutrients to protect our brain, and re-doing a teen’s bedroom on a budget will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Why is it important to hire the right team when doing a remodeling project? Jenny Rausch is an interior designer, and she’ll explain what typically makes up a good team and share some of her thoughts about undertaking such a project. She is the owner of Karr Bick Kitchen & Bath in Brentwood, Missouri.
Elizabeth Somer, a registered dietitian and author, will explain what foods and nutrients can help to protect your brain and keep you smart today and down the road. She’s a part of the Beautiful Minds program. She lives in Salem, Oregon.
Bruce Johnson is going to show how to re-do a teen’s bedroom on a budget. He’ll also explain how the environmentally friendly bedroom re-do features soap and water cleanup. Johnson is the spokesperson for Minwax in Upper Saddle River, New Jersey.
Information on making pillows with fat quarters of fabric, preparing food gifts with pistachios, and talking about parental advice will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Kimberly Jolly owns the Fat Quarter Shop in Manchaca, Texas, and she explains what fat quarters are and then shows how to make a 14” pillow using 5 fat quarters of fabric.
Lisa Journagen, spokesperson for the California Pistachio Commission in Fresno, California will talk about the history, harvesting and availability of pistachios as she demonstrates some delicious dessert recipes featuring pistachios.
Author and educator Jane Bluestein will share some tips and techniques for parents as they deal with common sense problems of rearing children. Her company is Instructional Support Systems in Albuquerque.
Desserts with pistachios
With good nutrition and good taste, California pistachios are pleasers at any occasion. Whether a fun, upscale snack or a flavor-flattering ingredient, pistachios provide nutrients for energy-boosting nutrition. Each one-ounce serving (49 pistachio kernels according to the USDA) offers 300 milligrams of potassium, six grams of protein and nine grams of total carbohydrate with three grams of dietary fiber. Pistachios contain just 1.5 grams of saturated fat and are cholesterol free.
How to store pistachios:
California pistachios are excellent “keepers” when stored properly. To keep them at their freshest, store pistachios in a refrigerated, airtight container, or keep them in the freezer for long-term storage. (A temperature of 32 to 40 degrees F. should be maintained with a relative humidity of 70%.) To restore crispness to pistachios that have lost their crunch, toast them at 200 F for 10-15 minutes. Any pistachios stored in bulk containers should be rotated frequently to maintain freshness.
Nutty pistachio ice cream
1 cup half-and-half
3/4 cup sugar
1/8 tsp. salt
2 egg yolks, beaten
1 Tbsp. vanilla
2 cups heavy cream
1 cup blanched, natural California pistachios, chopped
1 Tbsp. finely grated orange peel
Heat half-and-half in saucepan; stir in sugar and salt. Pour a small amount of hot half-and-half into egg yolks, stirring constantly. Return yolk mixture to half-and-half; cook and stir over medium heat about 5 to 10 minutes or until thickened and creamy. Do not boil. Cool. Stir in vanilla and heavy cream. Chill. Pour into freezer container; following manufacturer’s directions for freezing. Add pistachios and orange peel when almost frozen; freeze until firm. Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors. Makes 1 1/4 quarts.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
