Information on getting more fiber in the diet, decorating with candles, and making a serving tray and centerpiece will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Cookbook author and dietitian, Carol Fenster will show how to get more fiber in the diet with whole grain products, which are the primary source of fiber. Her company is Savory Palate, Inc. in Centennial, Colo.
PartyLite consultant, Christine Alt will show how to change decorations with each season by using clear glass candle holders. She suggests starting with timeless, versatile accessories that lend themselves to different candles. PartyLite is headquartered in Plymouth, Mass.
Bruce Johnson is the spokesperson for Minwax in Upper Saddle River, NJ., and he’s going to show how to make a versatile serving tray for entertaining as well as create a table centerpiece that can be changed to compliment your décor or the season.
Information on sculpting doll faces, booking hotels online, and using decorative bobbin threads will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Lois Boncer is a designer and the owner of Aardvark to Zebra in Carlsbad, Calf. She will demonstrate how to do face sculpting on dolls and animals designs. This technique is called needle-sculpting.
Travel expert, Kendra Thornton will show how to find the best hotels — and the best rates — online. She’s with orbitz.com in Chicago.
Vivian Lavinskas, manager of Consumer Affairs with Singer Sewing Co., will demonstrate some special effects that can be created by using decorative threads in the bobbin case. She’s from Lavergne, Tenn.
Wild rice salad
- 3 cups vegetable broth
- 1 cup wild rice, rinsed 3 times and drained
- 1/2 teaspoon sea salt
- 1 cup fresh snow peas, halved diagonally
- 4 green onions, chopped
- 1/2 cup chopped dried apricots
- 1/4 cup chopped toasted walnuts
- 2 tablespoons fresh parsley, plus extra for garnish
- 1/4 cup freshly-squeezed orange juice
- 2 tablespoons sherry vinegar
- 2 teaspoons grated orange zest
- 1 medium garlic clove, minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
Lettuce for lining bowl or platter
In a large saucepan, bring the broth to a boil over high heat. Add the wild rice and salt. Return to a boil, reduce the heat to low and simmer, covered, until done, about 45 minutes. Drain any remaining liquid, then transfer the wild rice to a serving bowl.
While the wild rice cooks, bring a small pan of water to a boil. Add the snow peas and cook 1 minute, then drain and immerse in cold water to stop the cooking. Add them to the serving bowl, along with the green onions, apricots, walnuts, and parsley.
In small bowl, whisk together the orange juice, vinegar, orange zest, garlic, salt, and pepper until well blended. Whisk in the oil until slightly thickened. Drizzle it over the salad and toss to coat well. Serve on a lettuce-lined bowl or platter at room temperature, garnished with parsley. Or, chill for 4 hours, let stand at room temperature for 20 minutes, and then serve. Serves 4.
“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.