Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on making treat pops, making purses from old jeans and fabric scraps, and a discussion of kitchen transformations will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Nancy Siler formerly represented Wilton Brands in Woodridge, Illinois, and she’s going to demonstrate how to make Treat Pops, which are sweet, individual servings of cake layered with icing or a favorite filling and topped with a festive accent suitable for any occasion.
Designer and seamstress, Patty Dunn will show purse samples made from old jeans and fabric scraps, demonstrate cutting jeans, using the zipper in other ways with options for lay out. She is the owner of All Dunn Designs in Corpus Christi, Texas.
Interior designer, Jenny Rausch will talk about the transformation of kitchens in the 20th century. She’ll go over the motivation for these changes, tell what advancements have taken place, and tell who some of the fascinating women were who brought about these changes. Her company is Karr Bick Kitchen & Bath in Brentwood, Missouri.
Information on making charm quilts, creating basket gifts and cooking catfish will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Kimberly Jolly is the owner of The Fat Quarter Shop in Manchaca, Texas and she will show how to use table runners to create pre-cut charm squares to make quilts or wall hangings.
Rowena Fullinwider, President of Rowena’s Inc., Norfolk, Virginia. will show several themed gift packages in unique wraps. These gifts can be personalized and individualized for recipients.
Brian Stapleton, a chef at the Carolina Inn in Chapel Hill, North Carolina, will talk about the benefits of eating catfish. He also represents the North Carolina Farm Raised Catfish Association.
Roasted honey and pecan catfish
6 Tbsp. unsalted butter, divided, softened
2 Tbsp. honey (tested with organic honey)
1/2 cup pecans, coarsely chopped
4 6 oz. filets catfish
1 bunch Italian parsley, finely chopped
Zest of one orange
Salt and pepper to taste
2 Tbsp. Olive oil
1 lb. spinach, cleaned and dried
Using a sauté pan over medium heat, add 2 tablespoons butter, honey and pecans, slowly cook for 5 minutes, remove from heat and let cool. To make butter, in 2 quart mixing bowl, combine remaining 4 tablespoons of soft butter, parsley, and orange zest; finish with salt and pepper to taste. Once combined, roll butter in plastic wrap into round log shape, refrigerate until firm. Season catfish filets with salt and pepper; using an oven proof sauté pan over high heat, add 2 tablespoons of olive oil and sauté filets until golden brown, turn over, sprinkle pecans on top of fillets. Place in 350 degree oven and roast for 5-7 minutes or until done. Braise spinach in another sauté pan over medium heat, season with salt, pepper and divide onto four pre-warmed plates. Place catfish on top of spinach. Remove plastic wrap from chilled herb butter and divide into four slices. Place one slice of butter on top of each filet and serve. Serves 4.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
