(left to right) Diana, Cynthia, Cara (and Fiona), and Marissa pose partake in a Parisian spread for the 'One Day' meeting of the DBC.
Thursday, November 11th proved to be another VERY entertaining and lively meeting of the DBC! Cara hosted a lovely Paris-themed soiree in her adorable pink poodle apartment. We carefully selected our theme based on Dex and Em’s climatic rendezvous in Paris- this is when their relationship finally made that fateful turn that each of us DBC readers were praying for, from the moment we read the very first words of this book.
Tarika and Diana engage in DBC discussion
Our discussion ranged in topic from our perceptions of the characters, and which we related to on a personal level…to the different “forms” of love the characters felt for each other, and at the different points in there lives. Some felt Emma’s love to be more pure, in that she seemed to love him unconditionally, even when she “didn’t like him” anymore, while Dexter’s seemed to be rooted in his need for comfort and security after countless mistakes, and age began to take it’s toll. Others saw Dexter’s love for Emma as being simply, the result of the environment in which he grew up, and that he loved her in the truest way he knew how. Dex began the book with airs of confidence, success and luck, while Emma seemed stuck in a rut, content in meaningless relationships and jobs. We found it interesting the way they were finally able to come together as a couple, just as their lives converged…Emma on her way up, Dex on his way down. All in all, most of us appreciated the realism of their love story: the fact that it was genuine, passionate, yet full of complications and completely imperfect, made it relatable and compelling to read.
FOOD and DRINKS: No book club meeting is complete without delicious food and potent drinks. Keeping with our Parisian theme, we selected to bring items with a French flair. The favorites were a toss up between Cara’s succulent shrimp cocktail, and Cynthia’s, mouthwatering cheese fondue. We also enjoyed crème brulée (I was trying out a new agave nectar recipe, which to be honest, was less-than great, so I will be including a different, tried and true recipe below), fresh pastries, crisp veggies, and our signature cocktail- French martinis, of course!
Cynthia’s Mouthwatering Cheese Fondue
- 1 cup dry whit wine
- ½ lbs shredded Swiss cheese
- ½ lbs shredded Gruyere cheese
- 2 Tbs all-purpose flour
- ¼ tsp salt
- ¼ tsp ground nutmeg
- French bread for dipping
Directions: Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, ¼ pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Crème Brulée (The Food Network)
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
Directions: Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
2 oz Vodka
½ oz Chambord
2 ½ oz Pineapple Juice
Back a shaker full of ice and add all ingredients. Shake and Stain into a martini glass. Garnish with a lemon twist.
And in conclusion, some additional photos from the November meeting of the DBC:
Our hostess with the mostesst and her mini me
Cynthia and Dirty D
Miss Marissa, deep in tought, lol!
Cynthia's Mad Housewife wine! What a find!!!
The Fab Housewife with the Mad Housewife
Hawlie's fav part of Cara's Beverly Hills apartment...all the bookshelves are filled with shoes! A busy girl's gotta prioritize 🙂
Caught you D!
With her co-hosts, Cara couldn't have done it without them!
Even Belle needs a girls' night out sometimes 🙂
Fiona LOVES her French Martini!