Information on using a Design-a-Doll kit, making lap quilts and smoking salmon will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Mary Mertens is with Ticche & Bea in Chicago, Ill., and she will show how to learn to sew with the Design-a-Doll kit. It provides a quick project for kids to make when they are first learning to sew.
Evelyn Terhune will demonstrate how to make use of sewing scraps by making a cute children’s quilt, a senior citizen’s lap quilt or even a wall hanging by using decorative stitching. Her business is Ozark Crafts in Gilbert, Ark.
John Vollertsen (known as Chef Johnny Vee) is a chef and owner of two cooking schools. He will demonstrate how to use a stovetop smoker to smoke a side of salmon in nine minutes. He lives in Santa Fe.
Information on canned cherries, making “survivor hats” for cancer patients and make-ahead meals will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Registered dietitian Pat Baird will talk about how we can enjoy sweet cherries all year long. Thanks to the availability of canned and frozen sweet cherries, we can add them to many of our favorite desserts, salads, sauces and other recipes. Baird represents Northwest Cherry Growers and lives in Greenwich, Conn.
Seamstress and designer Evelyn Langston of Ozark Crafts has designed a line of “survivor hats” for cancer patients. She’ll not only show how to make these hats, but will point out specific features needed for cancer patients. Langston lives in Gilbert, Ark.
Make-ahead meals were so popular in the ‘50s and ‘60s. Even though it’s not a new notion, it is one that really compliments our busy lifestyles today. Vicki Gagliano will demonstrate three great make-ahead meals. She represents Lawry’s Foods Inc. in Monrovia, Calif.
Pecan and herb-crusted salmon
• 6 salmon fillets, 5 to 6 ounces each, skinned
• 1 tablespoon olive oil
• Salt and pepper, to season
• 1/4 cup Dijon mustard
• 1/2 cup finely chopped toasted pecans
• 1/4 cup plain bread crumbs
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons lemon zest
• 1/4 cup capers, rinsed if salted
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh thyme
Brush fillets with olive oil and season with salt and pepper. Place salmon in a roasting pan, flesh side up, and smear with mustard. In a medium bowl, combine remaining ingredients. Mix well and then pat mixture onto mustard-spread fish, pressing well to keep it in place. Preheat oven to 450 degrees F. Place salmon into oven, crumbed side up, and immediately lower temperature to 400 degrees F. Bake for 10 to 12 minutes or until the fish loses its translucency. Serve immediately.