By Sheryl Borden: Creative living
Information on women re-entering the workforce, collar applications and making quick and nutritious dips will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Lance Heft, a businessman, author and entrepreneur, has written a book titled “Your Turn to Win.” Heft will talk about tips for women re-entering the workforce, or working from home in a “home-friendly” business. He’ll also explain a key point that prohibits most people from pursuing their dreams. He’s from Collegeville, Pa.
Evelyn Terhune, owner of Ozark Crafts in Gilbert, Ark., will show a technique that can be used anytime when you have a collar opening with a facing. It’s quick, clean and much faster than the traditional application found on most commercial patterns.
If you’re looking for a quick, tasty and nutritious dip, Teresa Wagner of DairyMax will demonstrate making a cucumber yogurt dip. It can also be used to top a baked potato or as a dip for quesadillas. She’s from Fort Worth, Texas.
Information on making quick and inexpensive gifts and using wire-edged ribbons will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Evelyn Langston is a designer, and her company is Ozark Crafts in Gilbert, Ark. She’s going to show three quick projects that require little or no sewing and make great gift items.
Using a variety of wire-edged ribbons, Helen Gibb will demonstrate making a folded rose, a tea rose, carnations, poppies, gardenias and more. Gibb is an author, designer and teacher in Louisville, Colo.
Cilantro yogurt dip
Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.
• 2 cups plain nonfat yogurt
• 1/4 cup finely minced cilantro
• 1/2 teaspoon salt
Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in salt and cilantro.
Makes about 1 1/2 cups.