Fearless Friday: Sharing a Presentation

Heather says:
Since Fridays are for being fearless, I’ve decided to share two things with all of you.
First is the YouTube of my appearance on Lowcountry Live. Yes, I was very nervous. If you listen, you’ll hear I received a promotion. Also, I went completely blank when he asked me about staples. Oh well.

What I should have said: Olive oil, canned tomatoes, garlic, herbs, eggs, potatoes, rice, and pasta

Next I have the slideshow from Saturday’s workshop at the Center for Women. While you won’t get the benefit of the hands on knife-skills demonstration, I think it’s a decent overview of what I’ll be covering. It will be edited a little more to smooth some of the transitions, get rid of some visual clutter and to add a few more pictures.

Have you been brave, tried any new recipes? Share your experiments in the comments or feel free to link to your own site. A more traditional Fearless Friday will return next week.


  1. @notdiyheather on March 3, 2010 at 1:29 am

    You did a great job, Heather! Congrats on the wonderful opportunities that have been coming your way.

    • Heather Solos on March 3, 2010 at 8:32 pm

      Thank you, Heather. Will you be at CREATE South this year?

  2. Tea Trips to London on February 27, 2010 at 12:05 am

    I've been trying new recipes from the UK's Delia Smith's cookbook. The real challenge with many of these recipes is finding the ingredients or at least determining appropriate substitutes which – as we all know in cooking – can be tricky. My goal is to learn how to cook as many of my husband's (who is British) favorite recipes as possible. My next major attempt – and since I have never cooked one before – will be Roast Duck with Cherry Sauce http://bit.ly/ctUAJk . I purchased the duck from Whole Foods. -Denise

  3. tinkerschnitzel on February 27, 2010 at 4:00 am

    Hmm. I once again put off cooking dinner. To be fair, I had to watch two separate people throw up today, so my appetite wasn't exactly there. Hey, there's leftover pizza in the fridge and everyone knows how to work the microwave, right?

    I'll have to wait to watch the video on Monday, since I have no sound on my computer at home. I can't wait! I'm sure you did an excellent job.

    • HeatherSolos on March 1, 2010 at 2:05 pm

      Ugh, one of my kids is a sympathy puker, so if even the dog has an upset stomach, I have to keep him separated. It doesn't do much for my appetite, either.

  4. Heather Solos on February 27, 2010 at 12:57 am

    I've only had grilled duck. I'm not a huge fan of dark meat so my opinion is heavily biased. I would definitely give that recipe a try as it looks good and my husband is a big fan. Despite all appearances to the contrary, it's not always all about me. 😉

  5. Heather Solos on February 27, 2010 at 12:55 am

    Everyone's busy feels busy, there's absolutely no need to downplay your own. In fact, now that the book deadline is over, things feel positively laid back. Enjoy your company!

  6. Stacy on February 27, 2010 at 12:37 am

    I should qualify that by "super busy" I don't really mean book deadline/TV show/speaking gig busy…but still busy…and ready for a sleep-in Saturday…but company's coming.

  7. Stacy on February 27, 2010 at 12:32 am

    Great job, Heather! Congatulations on getting through this week. Now, is the book deadline already dealt with, or is that still to come? It was good to see you "live" on the TV show.

    I've been super busy this week, so my only fearless thing is getting through it. No kitchen feats.

  8. Erin on February 26, 2010 at 10:44 pm

    You did great! The meal looks delicious and simple!

    • Heather Solos on February 27, 2010 at 12:58 am

      Thanks Erin. It's definitely one even a true novice could attempt and expect good results.

  9. Julie on February 26, 2010 at 7:32 pm

    I made tabouli this week for the first time ever. Way easier than I thought it would be to make. It turned out pretty good, I served as a side dish to some roasted shrimp that I'd coated in greek seasoning. Next time I'll probably use a little less parsley (I followed a recipe on the bulgur wheat box) and add a little tabasco to heat it up.

    • Heather Solos on February 27, 2010 at 1:30 am

      Tabouli looks like something I would love. My husband however has the strong feelings for parsley that most people reserve for cilantro. I don't claim to understand this.

  10. Cheryl on February 26, 2010 at 7:04 pm

    Ahhh! You did a great job Heather! And you looked fabulous 🙂 Give yourself a big pat on the back from me!
    My recent post The Final Installment : Exploring Homebirth

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