Airbrushed with pageant hair

Dear Diary-
AHHHH I had so much fun yesterday! I was an on air guest yesterday at HSN! :)Oh it was a long long day- I was up at 6am and left at 7pm. But the day was so much fun. I worked with the food stylist for my little demo table, i had this ear piece smashed into my ear- not that I could hear anything or maybe i just blocked it out. Oh and I had my hair and make up done. It was the first time I had airbrushed makeup put on my face- and it freaked me out! For some reason I refused to breathe! The make up lady was like Jen just relax it's ok. But I could not handle it! I ran out of breath each time she did this! Anyway, it looked great and then Stacey- I think that was the makeup lady's name...she did my hair. WOW I felt like I was in the running to be Miss Texas. I had full on pageant hair! I was scared... but I guess you need it that big to make an impact on TV...who knows! :)
Soooo I peeled and chopped away. And then I had an audition too to be an on air regular... I think I rocked it! I had them laughing and they loved my kalamata olive tapenade... recipe below. I talked about cooking techniques and what a tapenade was... the flavors and how I got into the cooking world and how I live my life and where I want to go. Before my last spot Diary I got to meet a big wig over there that said she was impressed with my first segment and that she was hearing a lot of good buzz around the HSN campus about me! She said that she wanted to talk further and work with me more. Ohhhhh man yesterday could have been a huge turning point for me and my life's path. I'm pumped and jazzed... fingers crossed I get back to be airbrushed and have my hair teased again soon!
Check out my HSN debut below!
http://www.hsn.com/infomercial/viatek-veggie-peel-and-chopper-combo_p-5540361_xp.aspx?web_id=5540361&ocm=sekw

Kalamata Tapenade
1 jar of kalamata olives pitted and drained of juice
1 small jar of capers drained of juice
2 garlic cloves
1 tbs thyme
2 anchovy fillets

Combine all ingredients in food processor and mix until well incorporated yet still a little chunky.
Serve on toast rounds