Creative Living — June 8

Information on creating a faux brick wall, using dried and fresh figs and ways to make “green décor” will be the featured topics on “Creative Living” 9:30 p.m. Tuesday at 9:30 p.m. and noon Thursday
Whether you want to cover up a plain wall in your home or create a faux brick wall, Barbara Wurden knows exactly how to achieve a professional look. She will demonstrate creating faux red bricks as a wall covering.  Her company is Barbara Wurden Fine Art and Faux Fun and she’s from Long Beach, California.

Sheryl Borden

Sheryl Borden

Karla Stockli is the CEO for the California Fig Advisory Board, and she’s going to talk about fresh and dried fig varieties and compare the flavor notes to popular wine varietals. She’s from Fresno, California.

Designer and crafter, Shannon Bielke will show how to take items around the house and incorporate them into new creations or what she calls “green décor.”  Bielke’s company is Sha & Co. in  Payson, Arizona.

Information on preventing identity theft, recipes from Virginia and ways to de-clutter your vehicle will be the featured topics on “Creative Living” noon Tuesday at noon and 2 p.m. Saturday.

Richard Bradfute is the chief information officer at J.P. Stone Community Bank, and he’ll talk about identity theft, fraud alert, identity theft techniques, phishing, pharming, and tell how to protect yourself online. Bradfute lives in Portales.

Rowena Fullinwider is the owner of Rowena’s Foods and is also a cookbook author. Some of her recipes have been featured in the “Celebrate Virginia” cookbook, which embraces Virginia’s history and heritage. She’ll share some of these recipes.  Her business is located in Norfolk, Virginia.

Author, speaker and professional organizer, Kathryn Porter will show how to de-clutter your vehicle so you can enjoy traveling as a family. She’s from Colorado Springs, Colorado.

Roasted California Mission Figs Stuffed with Bacon, Jalapeno Peppers and Cheese

  • 2 slices thick-sliced bacon
  • 8 dried California Mission figs
  • 1 jalapeno pepper
  • 4 ounces Fontina cheese
  • 1 tablespoon extra-virgin olive oil
  • 8 decorative wooden skewers or cocktail picks

Preheat oven to 350°F. In heavy skillet, cook bacon over medium-high heat until browned but not too crisp; cool and cut each slice into 4 pieces. Remove and discard stems from figs, and trim a thin slice from the bottom of each fig so that it will stand upright. Then, cut each fig in half, horizontally. Without removing seeds, slice jalapeno crosswise into 8 round slices — for spicy bites, make slices thick or, if you prefer milder bites, cut very thin slices. Slice cheese about 1/4-inch thick and cut slices into 8 pieces, each about 1/2-inch square.
Arrange bottom half of figs on well oiled baking sheet. Layer each half with a slice of cooked bacon, slice of jalapeno, and square of cheese, and replace top half of each fig. Press together lightly. Then, heat in oven at 350°F for about 15 minutes or until cheese has melted. Very carefully transfer figs to serving dish, and drizzle lightly with extra virgin olive oil. Insert decorative skewers or picks in center of each fig and serve warm.

Yield: 8 appetizers.

“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.