January 2013 Book Club

Everyone wanted to come to the January Book Club because they wanted to discuss the book!  That was definitely a first in the history of our gatherings and we changed the date so that everyone had enough time to finish the book and be able to participate in the discussion.  I know you must be dying to know what got eleven ladies reading, so I will not wait until the end of the post to tell you what we read.

For January we read: The Light Between Oceans: A Novel by M.L. Stedman

The Light Between Oceans: Novel by M.L. Stedman
The book centers around Tom Sherbourne, a Lighthouse keeper stationed on a tiny island, Janus Rock, about a half day’s boat ride from the coast of Western Australia.  The job post is a three year commitment, with supplies arriving every few months and shore leave every year.  Alone on an isolated and weather ravaged island, Tom’s wife, Isabel suffers two miscarriages and one stillbirth.  Shortly after her stillbirth, a small row boat washes ashore with a dead man and a newborn baby girl.  Isabel immediately takes to the child and wants Tom to wait to report the discovery in his meticulously kept log book.  Much to Tom’s guilty conscious they bury the dead man and raise the child, that they name Lucy, as their own.  When they return to the mainland they find out that the dead man and Lucy are Hannah Roennfeldt’s husband and daughter, who is devastated and ruined by the loss of her family.  How do Tom and Isabel react when they find out  their “daughter” Lucy has a family?  What would you do in the situation?  It was one of our most talked about books with everyone adding their thoughts, wisdom and debating the topic.

While we discussed the moral issues presented in the book and the deep underlining meanings, we ate the most delicious meal prepared by Lisa.  We had Bucatini all’Amatriciana with homemade meatballs and a huge green salad. I will be making the meatballs this weekend and starting on next months book… Happy Long Weekend!

Lisa’s recipe notes for the Bucatini all’Amatriciana : Cook the pancetta in the pan first until crispy, remove with a slotted spoon and set aside.  Cook the onions next in the pancetta drippings and then add back the cooked pancetta. Proceed with recipe as written.  Use your hands to squish up the tomatoes and be sure to add the liquids from the can to your sauce

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  1. The book sounds interesting, I’ll have to check it out… & the pasta looks yummy too- I will have to try a vegeterain/gluten version of it though : )

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