Information on scrapbooking, redoing a teen’s room on a budget and making delicious decadent desserts will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Do you have drawers, tubs and shoe boxes full of pictures — or hundreds of photos on your computer? Tyleen Caffrey, an independent scrapbooking consultant from Clovis, teaches classes on how to begin to organize all those photos and will explain how to bring structure to your clutter.
Bruce Johnson is going to show how to redo a teen’s bedroom on a budget. He’ll also explain how the environmentally friendly bedroom redo features soap and water cleanup. Johnson is the spokesperson for Minwax located in Upper Saddle River, N.J.
Chef and cooking school owner John Vollertsen (known as Chef Johnny Vee) will demonstrate making delicious decadent desserts, but the best part is that the recipe is simple and easy to make — it just looks complicated. He lives in Santa Fe.
Information on making party favors, cooking “almost” from scratch and decorating items in the home will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Nancy Siler, Wilton Industries, shows how to make a variety of party favors for different occasions. She’s from Woodridge, Ill.
Whether you start from scratch, or just want your family and friends to think you cook that way, Linda Eckhardt will show how to do half-scratch entertaining. Her company is Eckhardt Enterprises, and she’s written several cookbooks. She’s from Maplewood, N.J.
Artist and designer Tracia Ledford will show how to achieve fabulous results using the new Stencil Trios and Air Dry paints, as she uses them to decorate a variety of items in the home. She’s with Delta Technical Coatings Inc. and lives in Orlando, Fla.
• Juice and zest of 3 large lemons
• 1 cup sugar
• 3 large eggs
• 8 Tablespoons cold butter
• 1/4 teaspoon salt
Combine lemon juice, zest and sugar in a medium metal bowl. Place bowl over simmering water in a saucepan on stove and stir until sugar dissolves. Beat the eggs in a small bowl and then, using a large balloon whisk, whisk into lemon mixture, making sure water is only simmering, not boiling. Whisk constantly until the mixture thickens, remove from heat and then whisk in butter, one tablespoon at a time. Once butter is completely cooked into mixture, stir in salt. Serve in small pastry cups topped with a squirt of meringue, whipped cream or a raspberry. Curd may be stored in small jars in refrigerator for up to two weeks.
Makes about 2 cups.