Pomegranate Balsamic Vinaigrette & behind the scenes from GMA!
Now for the trip itself! I left very early Monday morning to arrive mid afternoon into New York City. A driver was sent to pick me up and take me to the hotel. That trip took forever because it was rush hour….in New York…..with millions of drivers! It took us 1 1/2 hours to go 17 miles from the airport to the hotel! Once I got into my room, I got settled and then ventured out to look around Times Square. I got a slice of NY pizza and picked up a few things for my appearance on GMA.
I fell asleep watching TV around 8 and then woke up at 9 and fell back asleep. THEN!!! An alarm went off in the entire hotel at 12:30 or so! Some dude on the intercom said that an alarm was triggered and that everyone should stay in their rooms! Freaky, right? So after 15 minutes or so, the alarm stopped and I was able to go back to sleep peacefully. Except I couldn’t fall back asleep because nerves started setting in. So, I did not sleep at all from 12:30 am until 5:45 when I was supposed to meet the producer in the lobby of the hotel. At this point I was too nervous to feel tired.
I met the Food Producer, Anthony, from GMA and we walked over to ABC studios which was right across the street from my hotel. I was able to get settled in the green room and eat some breakfast–meaning I drank some herbal tea to settle my stomach. Then around 6:20, I checked on my tables that were going to be in front of me on air. I met the chef who worked there who made my dessert look good. Her name was Karen and she was so nice! I got my hair and make up done after that and then got my mic pack in place. I was ready to go! I met Sandra Lee around 7:55 am. She is a ball of energy and is constantly on the go. She was really nice, too! Here’s the first conversation we had:
“You can call my Sandy because you know me now. Actually, you can call me Aunt Sandy because I’m old enough to be your aunt!”
“You’re not that old at all!”
“Oh, please! I’m 104!”
I thought she was witty and funny. After that, we didn’t have much more time to even chat because she had to get her hair and makeup done still and I had to double check a few more things. We did two live shots in the kitchen (where we looked busy preparing for the segment when in reality it all was done (thanks to Karen!).
Funny Story: Between the first and second live shot, we were going over a few things about the segment. Some where in there Sandra told me to watch out for these thick cords taped to the floor. It was maybe 30 seconds later when I trip on the cords and fall into Sandra’s arms! We both crack up, try to compose ourselves and then continue prepping. Then 30 seconds after that, SHE trips on the cords and I catch her. We bust up again and the Food Producer thinks we’re crazy. Oh well!
The segment itself just snuck up on us and before I knew it we were on the air! I felt rushed through the whole thing but 4 minutes goes by quickly! I was talking and trying to get everything in that I wanted to. And then it was over and we were watching Sting! A few interesting things: Sam Champion ate two of my Brownie Cream Cheese Peppermint Bars and said “You did a great job! And these are just delicious!” Sandra Lee also said “great job” and “great recipe” to me several times. Once I was done, I was so relieved!! I didn’t actually get to watch a tape of myself until I got home that night at 1:30 am! And to be honest, I was so nervous that I forgot what I had said or what had even happened! Luckily, it all was fine and I didn’t embarrass myself!
After the show was over, I was able to get an autograph from Sting for my husband and then go explore the city for a few hours! It was a marvelous, once in a lifetime opportunity! Thank you all for being so supportive!
Pomegranate Balsamic Vinaigrette
yield: 1 large salad (could cover 8 entree salads or 12 sides)
Print This Recipe
1/2 cup pomegranate arils
1/4 cup balsamic vinegar
3/4 tablespoon sugar
1 clove garlic, finely minced
1/2 cup light olive or canola oil
salt & pepper, to taste
In a small saucepan, combine arils, vinegar and sugar. Heat over medium low heat and crush the arils with a fork or potato masher. Take off the heat once sugar gas dissolved and strain into a small bowl. Whisk in remaining ingredients and refrigerate until ready to use.