Information on sewing stuffed animals and developing a decorating game plan will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday (All times are Mountain). “Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University in Portales.
Lois Boncer is a sewing expert and designer. She will show how to make adorable stuffed animals and will also talk about fabric selection as well as sewing techniques. Her company is Aardvark to Zebra, and she lives in Carlsbad, Calif.
Jack Warner is an author and decorating expert, and he will talk about the concept of developing a decorating game plan. He will also share tips on saving both time and money when buying items for your home. His book is titled “Decorating Time Savers,” and he lives in Ridgewood, N.J.
Information on marketing crafts, healthy eating, and repairing heirloom fabrics will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Mary Roehr is a sewing expert, and she will share information on selling crafts, including how to price them and how to market them for profitability. Her company is Mary Roehr Books and Video, and she is from Sedona, Ariz.
Pat Baird is a registered dietitian and represents the Alaska Seafood Marketing Institute in Bellevue, Wash. She will explain why eating fish is so healthy. She will also talk about omega 3 fatty acids, vitamin A, and other nutrients found in fish.
Evelyn Kennedy is a textile specialist who will show how to repair delicate lace or embroidery pieces. Her company is Sewtique, and she is from Groton, Conn.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.
Poached Halibut with Vegetables
2 cups any chicken or fish stock
3 Tbsp. butter
2 medium-size carrots, finely diced
2 medium-size onions, finely diced
2 stalks celery, finely diced
1 clove garlic, minced
2 halibut steaks, 3/4 to 1 pound each
salt and freshly ground black pepper to taste
Bring the stock to a boil and keep it warm. In the smallest skillet or casserole that will later hold both the fish steaks, melt the butter over medium heat; add all the vegetables and cook over low heat, stirring occasionally, until they wilt, 5 -10 minutes. Place the fish steaks atop the vegetables, season with salt and pepper, and add stock to cover.
Simmer over medium low heat until the halibut is done, about 10-12 minutes (a thin knife inserted between bone and meat should show that the flesh is opaque). Remove the steaks and serve, topped with the vegetables and a little of the broth.