Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on preparing festive foods and tips to help seniors protect their vision will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Festive foods usually indicates a special occasion, and Connie Moyers will demonstrate several recipes that can be for a special occasion or even for special times just with family and friends. She represents Bertolli Extra Light Olive Oil and lives in Clovis.
According to the American Federation for the Blind, there are increasingly more people who are experiencing eye problems. Dr. Edward Kondrot says this is especially true for those over the age of 65. He’ll discuss some tips to help seniors protect their vision. He is the founder of Healing the Eye & Wellness Center in Dade City, Florida.
Information on making decorative frames, non-traditional sashiko and preparing breakfast recipes using pecans will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
June Mellinger is the former director of Education with Brother Sewing Machines in Bridgewater, New Jersey. She will show how to make use of decorative stitches on sewing machines to make personalized photo frames.
Dorothy Brown is the owner of the International Fabric Collection, and she will explain about traditional sashiko and then demonstrate making non-traditional sashiko designs. These include wall hangings and pillows that feature beads, embroidery floss, and other embellishments. She’s from Fairview, Pennsylvania.
Food specialis, Ann Cox will talk about ways to incorporate pecans in some delicious recipes for breakfast. She represents the Western Pecan Growers Assn. located in College Station, Texas.
Macaroni salad with tomatoes
1 pkg. (8 ozs.) uncooked pasta
3 Tbsp. Bertolli White Wine vinegar
1 Tbsp. minced fresh basil
3/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. crushed red pepper
2 Tbsp. Bertolli Extra Virgin Olive oil
2 tsp. minced garlic
4 cups chopped, seeded tomatoes (about 6 tomatoes)
1/4 cup toasted bread crumbs
2 Tbsp. thinly sliced fresh basil
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water, drain. Cover and chill. Combine vinegar, 1 tablespoon basil, salt, sugar and crushed red pepper in a large bowl. Add 2 tablespoons oil and minced garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat. Sprinkle with bread crumbs and remaining sliced basil.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
