Information on basic cake decorating, cooking salmon and watermelon and decluttering our lives will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Nancy Siler represents Wilton Brands in Woodridge, Ill., and she’s going to show how to use icing dots, zigzags and lines to turn a simple chocolate cake into an extraordinary treat. Add some gold-dusted chocolate curls and this dessert is just over the top!
Connie Moyers is going to talk about wild-caught California king salmon, which is tasty and contains omega-3 fatty acids and is easy to prepare. She’s going to pair this with watermelon, which is delicious, also easy to prepare and extremely healthy. Moyers lives in Clovis.
Kathryn Porter is a book author and has coined a phrase she calls Clutternomics — or making the economy of clutter work for you. She’ll explain how to de-clutter our homes and lives so we can have more room and more time for the things that are truly important to us. Porter is from Colorado Springs, Colo.
Information on getting great travel deals online, knitting by machine, and colorectal cancer will be the featured topics on “Creative Living” noon Tuesdayand 2 p.m. Saturday.
Kendra Thornton is a travel expert with orbitz.com, and she will tell how to save money on vacation packages, as well as share some other tips for getting great travel deals online. She is from Chicago.
Sewing instructor Nancy Lovett will show some knitting frames for the sewing machine and demonstrate the ease of using them versus knitting needles. She teaches for Ann Silva’s Bernina Sewing Center and the University of New Mexico. She’s from Albuquerque.
Oncologist and hematologist Dr. Davor Vugrin will discuss colorectal cancer, which affects over 150,000 people every year. Vugrin will talk about the importance of early detection, symptoms, tests, and who is most at risk. He is from Lubbock.
California king salmon salad
• 1 lb. California king salmon filets
• olive oil spray
• 2 tsp. olive oil
• 2 tsp. fresh lemon juice
• salt and pepper to taste
• 1 clove garlic, minced or pressed
• 1 1/2 tsp. fresh rosemary leaves minced
Spray broiler pan or grill with the cooking spray. Preheat oven broiler or grill. Mix the olive oil, lemon juice, salt, pepper, garlic and rosemary. Brush mixture on both sides of the fish. Place fish under the broiler or on the grill. Broil about 4 inches from the heat for 5 minutes per half-inch of thickness, or until fish is flaky in the middle. Cut salmon into 3- to 4-inch chunks.
• 6 oz. bag spring salad mix, or your favorite mix
• 1/2 red bell pepper, thinly sliced, then cut in half
• 1/4 cup mushrooms, sliced
• 1/2 cup cherry or grape tomatoes, halved
• 1 cup Mrs. Cubbison’s Kitchen Tuscan Herb Focaccia Croutons or Basil Pesto Panini Croutons
• Vinaigrette or your favorite salad dressing to taste
In a big bowl, add salad mix, red bell peppers, mushrooms and tomatoes. Top with salmon chunks and croutons. Toss with your favorite dressing, or serve dressing on the side. (This salad is just as good with cold salmon as it is with hot.).
“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, Albuquerque, NM.