Falling Stars discussion

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message 1: by Maddie (new)

Maddie Hellwig (firstmatemaddie) | 5 comments Hi, Maddie here. My favorite part of the book was when Gus finished AIA. I laughed at the texts he sent to Hazel. I cried when Gus died.


message 2: by Sarah (new)

Sarah (stewreview) | 1 comments I love the the ending when Hazel reads the letter he sent to VanHouten! I cried so hard at the end...


message 3: by Maddie (new)

Maddie Hellwig (firstmatemaddie) | 5 comments Sarah, I know how you feel.


message 4: by Patrice (new)

Patrice | 7 comments Mod
Hi everyone,
I re-read this book over the weekend and finished it this morning (sob). I just love how it is witty and sad and charming! All wrapped up in a beautiful package. I think my favorite part is when they are in Amsterdam eating dinner by the canals. I love how the champagne is described as drinking the stars, and the food descriptions are wonderful. (can you tell I haven't had breakfast yet?)
I just loved the whole book!
Are you a foodie? maybe we could read a book about food some time? Ruth Reichl has a great food book called Tender at the Bone. I'll post a description for it.
Any other suggestions are welcome.


message 5: by Patrice (new)

Patrice | 7 comments Mod
"Tender at the Bone: Growing Up at the Table"
by Ruth Reichl
At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé , to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.


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