Earlier I was chatting with Kim, another food blogger, and we discussed how we were both at a conference last year but never actually met. She wondered how that could have happened but it made a lot of sense to me. I’m pretty confortable writing about my life here and chatting with others on social media. I have wonderful friends and am a fairly social person in my day to day life. But I’m also extremely shy in certain social situations. In a room full of strangers I’ll often become introverted and stick with the people I know. I really hope it never comes across as being snobby. I just find engaging with people I don’t know well to be somewhat draining after awhile. I never fully relax. It would be so convenient to be an extrovert at parties and blogger conventions! But that’s just not who I am.
Over the next few weeks I’ll be attending several more food blogger conferences. First up will be Camp Blogaway in California followed by Eat Write Retreat in Philadelphia. Later in the summer I’ll be attending the Big Summer Potluck and in the fall I’m heading to Seattle for IFBC. Phew, that’s a lot of conferences!
And while I’m very excited, I also feel nervous. I’m never totally sure who will come out to play at these events. Will it be the extroverted version of myself that appears after I’ve had a few drinks? Possibly, but for obvious reasons that’s not really sustainable. More likely than not people will meet Awkward Jen, a gal who smiles a lot and listens to others but often struggles when it’s her turn to talk. Sometimes Awkward Jen becomes preoccupied with how she feels awkward and then realizes she hasn’t been paying attention to the conversation at all. Which totally makes things more awkward.
Hopefully I won’t feel too shy and I’ll be able to mingle. There are so many people I’m looking forward to meeting! In order to meet them all I will really need to push myself out of my comfort zone.
Do you ever experience social anxiety? What are your tricks for handling it?
This smoked trout dip is inspired by an appetizer I had last month while dining out with friends. It really packs a lot of flavor punch and is a great way to whet the appetite before a large meal. I recommend letting it sit for awhile before serving to let the flavors combine and absorb into the rye bread.
Yields approximately 2 cups
30 minPrep Time
30 minTotal Time
- 6 ounces smoked trout, skin removed, diced
- 1 heaping teaspoon fresh chives, chopped
- 2 tablespoons capers (with some of the juice from the jar)
- 1 teaspoon fresh dill, chopped
- 1/4 cup plain greek yogurt
- 1 tablespoon mayonaise
- juice from 1/2 lemon
- 1/2 cup rye bread, chopped (I used marbled rye)
- Combine all ingredients in a bowl.
- For best flavor, allow the dip the sit for 20-30 minutes before serving so the flavors have a chance to blend.
- Serve with crostini, crackers or celery.