The first series I wrote was as Erika Chase
and it features the sleuthing of the Ashton Corners Mystery Readers and Cheese
Straws Society, a mystery book club. It has seven members, all mystery savvy
when it comes to solving crimes between the pages and in the town. And, at the
end of each book is a reading list from each members with suggestions of titles
and authors you might like to try.
My new series, written by the real me, is also about a
club, the Culinary Capers, a dinner club although it’s also a cookbook club
since the members agree on a cookbook for each month’s meal and choose their
recipes out of it.
I seem to be drawn to clubs. Book clubs in
particular. I belong to a very gregarious group of readers with a varied list
of books for consumption each year, along with a spa weekend and a pool party –
books are discussed at all these events! As the owner of a mystery bookstore in
a past life, I often would visit book clubs and share new authors with them. As
a writer, I’m delighted to keep meeting with book clubs but now the focus is on
my books.
One thing every book club I know, fictional
and real, has in common besides the reading, of course, is food. My real book
club calls for wine and chocolate to be served at every meeting. For the Ashton
Corners gang, it's cheese straws. And the Culinary Capers club, well they
enjoy a full course meal!
Here’s an easy recipe that's a favorite stand-by because it goes so well with so many food groups. I'm talking about Citrus Salsa and I pair it with crackers, tortillas, French loaf, pita...see what I mean? Nothing like salsa and pita when you're talking plots.
You'll find some more sharing going on at the end of this recipe.
Citrus
Salsa
1 pink
grapefruit
1 medium sized navel orange
2 limes
a pinch of Himalayan
salt
1 tsp.
finely chopped cilantro
¼ c.
salsa verde -- found on the shelves of most grocery stores or make your own
(Note: you can have fun and switch up the colors by using plain grapefruit and a blood orange)
Start with the citrus fruits. Cut them into segments, disposing of the white pithy parts. Using a large bowl so you catch any escaping juice, remove the segments from the membranes, cut them into bite-sized portions, and add to the bowl. Squeeze what remains to get even more of the juice.
Add the Himalayan salt, cilanto and salsa verde, stirring until totally mixed.
Refrigerate until needed. Then dish out, add a variety of carbs, and enjoy!