Have I told you that I’m heading up to the airport today to pick up a friend who is my very first visitor since moving to Oregon? And that we’ve never met IRL (in real life) before? And that we’re totally going to Forks, WA to investigate the claims that vampires and werewolves exist?
Well, now I have. That’s seriously how I’m spending today. I know, it’s awesome.
In the interest of full disclosure, I have decided to tell my friend, Kristan, the truth about what happens when I meet people who I may already be friends with, but I’m also a fan of, and therefore geeking out about meeting. In fact, I’m going to illustrate it for her.
(The fact that Kristan is already on a plane to get here, and therefore won’t be reading this until it’s already too late to turn back is a coincidence…really…)
I met the Pioneer Woman, Ree Drummond, back in April. I’ve never met, or even talked to, Ree before; to be perfectly honest, I was only there for a friend who wanted to see Ree, but didn’t want to drive almost 4 hours alone. Ree was very kind, and treated each person with respect and interest, even after hours of signings.
As my friend and I stood in line, towards the end of the night, I got more and more nervous as we got closer to the front of the line. I mean, this is The Pioneer Woman. Love her or hate her, she’s “famous,” and I’m a freak around famous people.
You may recall that I got to meet one of my all-time favorite bloggers, Jen Yates (of Cake Wrecks and Epbot) last year. I was blessed to have the opportunity to spend dinner with Jen and her hubby John after her book signing that evening, and I was never really able to relax, so I knew I was in for an awkward meeting with Ree.
As I’m waiting, the next in line, I watched her greet the woman in front of me, and I was in awe at the fact that this woman was talking to Ree as though she were an old friend or neighbor, and I knew when I got up there, that this was never going to happen to me. I know myself well enough to know that I’ll never be one of those people at ease around someone well known, no matter who they are. I could feel my insides turning to jelly, and I swear to you, my voice was trying to crawl out of my face.
Finally, it was my turn, and there’s no other way to put this… I blew it. I totally froze and stood there smiling like a fool, and sort of fumbled my book into her lap, while shoving one of my cards in her face with a violently trembling hand.
Really, though, words don’t do justice to my utter lack of composure, so let’s illustrate, shall we?
There I am, with Ree Drummond. In case you’re not sure, I’m totally the hunched over giddy one with the giant smile and crazy eyes. Seriously, look at my eyes. o_O She can’t have known that I was making that face, or she certainly wouldn’t have been leaning closer like that.
This was how I felt the entire time I spoke with Ree…or rather, mumbled while she ever so kindly tried to pry sense out of me during the 2 minutes we had to chat.
What this picture doesn’t show is the violent trembling that I’m fighting, or the instantaneous sweat that began rolling down my back.
None of this is a joke or exaggeration. I am truly that inept at meeting new people, and particularly the famous. It doesn’t matter that I don’t really read her blog…I have zero composure.
Now, starting today, I’ll be spending the entire week meeting new people, because after Kristan and I finish our Twilight Tour, we’re headed to Seattle for BlogHer Food. Don’t be surprised if you don’t here from me for at least a week afterwards…my nerves will need that long to recover from meeting so many bloggers I admire, all in one place.
Send help. And valium.
I decided, since I ended up with a copy of Ree’s new cookbook that I’d whipp up a batch of her cherry limeade this past weekend. Cherry limeade has been my favorite drink, pretty much ever, since I was in college. I’ve sort of made it at home before, but I’ve never really put much effort into it. I usually just added a little grenadine to some sprite and left it at that. I know, right? Could I be more lazy? So when I saw PW’s recipe in her new cookbook, I didn’t waste time trying it.
The fact that it’s super easy helped…
I decided, though, that I wanted to tweak it so that it could be made individually, seeing as I don’t really have need for a whole batch of cherry limeade when I know all of one person in the state of Oregon, besides the kiddo.
You’ll notice the sugar settled on the bottom of the glasses above. I swirled each glass for a minute to allow the sugar the dissolve. I did this before adding the soda, so that I wouldn’t have to risk making the soda go flat by stirring it. The acidity in the lime juice dissolves the sugar very quickly.
Now, all you gotta do is add the soda, the cherries, and some lime slices, and you’re good to go. I altered P-Dub’s recipe slightly by reducing the sugar and increasing the maraschino cherries/juice. Ree’s recipe was slightly too sweet for me, and not cherry-y enough, but that’s the great thing about this recipe – it’s easily tweaked to suit your taste. It only took about 10 minutes to make these (and most of that time was spent juicing and slicing limes), and they’re amazing! The kiddo said they’re better than any cherry limeade he’s ever had, including Sonic’s, so what more incentive do you need? Go. Make. Enjoy!
Cherry Limeade [Printable Version]
FOR A FULL BATCH
1 cup ( 8 ounces or ml) lime juice
3/4 cup sugar
1 16-ounce jar maraschino cherries and juice
1 2-liter lemon lime soda (I prefer Sierra Mist)
FOR A SINGLE SERVING
2 tablespoons (1 ounce or 30 ml) fresh squeezed lime juice
1 tablespoon sugar
2 tablespoons (1 ounce or 30 ml) maraschino cherry juice, plus a few cherries (as desired)
1 cup (8 ounces or ml) lemon lime soda
To make a full batch: Chill all of the ingredients thoroughly. In a large pitcher or jar, combine sugar, lime juice, and maraschino cherry juice. Swirl or stir until the sugar has dissolved. Add the soda. Garnish with the cherries and several lime slices, cut thin.
To make a single serving:Â Chill all of the ingredients thoroughly. In a 12 ounce or larger glass, combine sugar, lime juice, and maraschino cherry juice. Swirl or stir until the sugar has dissolved. Add the soda. Garnish with cherries and lime slices, cut thin.
Recipe adapted from The Pioneer Woman Cooks: Food from My Frontier by Ree Drummond