On Saturday, May 5, I gave a book talk at the Kress Library in DePere, Wisconsin. The winner of a Death Nosh e-book was Nancy Close, who is working on her first children’s book. Congratulations, Nancy! I hope you enjoy my story.
A few weeks ago, a friend and I visited Plae Bistro for lunch in Green Bay. We each had been there before, but not since their expansion. There are now three large and tasteful spaces with a good size bar and an outdoor area. Even though the previous area was cozy, we both appreciated the more upscale look.
Now to the main event – our meal!
I ordered the Grilled Shrimp and Beet Salad. The shrimp topped crisp mixed greens, beets, avocado, red onions, and feta cheese. It was dressed with a Dijon vinaigrette. I have to admit this was one of the most delicious lunches I’ve ever had. It was definitely my favorite salad. I love beets and avocado, but it was the flavor of the shrimp that sold it for me. I’ve thought about those shrimp more than once since then and I’m anxious to return and order it again.
My friend ordered the Grilled Caesar Salad with Salmon, which was seasoned and drizzled with olive oil. It highlighted the grilled heart of romaine, cherry tomatoes, red onions, kalamata olives, and croutons. Then it was topped with a tangy house-made Caesar dressing. She was more than happy with her entrée salad, too.
A warm slice of bread accompanied each salad and hit just the right note. If you haven’t taken a trip to Plae Bistro since its renovation, wait no longer. If you’ve never been there, now’s the time. The atmosphere is lovely and the food is extraordinary.
True Nosh or Truly Nauseous? You Decide!
This dessert is included in Death Knock and is one of my favorites because it’s scrumptious and a cinch to make. I came up with the recipe after watching many cooking shows and reading countless recipes. It’s a mix of several ideas that really come together well. This could also be prepared using a springform pan with your own crust and lemon curd. Topping it off with homemade whipped cream makes it beautiful and delicious. Either way you fix it, the taste is tart and fresh. I hope you and your guests enjoy it as much as my family and friends always do.
12 ounce tub of Cool Whip, thawed
2 10 ounce jars of lemon curd*
1 shortbread premade pie crust
Pour the contents of one of the jars of lemon curd into a bowl. Stir until soft and well blended. Then spread into a layer over the pie crust. Pour the other jar of curd into the same bowl and stir again until well blended. Add one half of the tub of Cool Whip into the bowl and then stir carefully so the whipped cream doesn’t break down. When it is blended , pour onto the layer of lemon curd. Layer the remaining Cool Whip on the top. Finally zest the lime and sprinkle for decoration. Refrigerate for at least two hours.
*Lemon curd can be found in the jam/jelly or the baking section of most grocery stores.
I’m pleased to announce that Death Knock came out a couple weeks ago to high praise from family and friends. I’ve been told that readers enjoyed it more than my first book, Death Nell. Music to my ears. In the book, three new features have been added. A map of Bayshore is at the beginning and recipes are offered at the end. I also included a few pages of my next culinary mystery, Death Nosh. Readers have appreciated these changes. I’m hoping each book continues to intrigue fans of my Noshes Up North series. The books can be purchased on Amazon through a link here on my website, at B&N, Smashwords, and Kobo. If you live in the area, you can find it at Bayshore Books in Oconto. May you find this slice of life amusing, heart-warming, and thought-provoking. You might even recognize Nell in yourself or someone you love.