Click here to find a good plot summary.
Most of our readers agreed that, aisde from the rather engaging first chapters detailing Marner's life in Lantern's End, this book was a bit slow for the first half of the book. However, once we got through to the arrival of Eppie at Marner's door, we all felt that reading was easier and more rewarding. We had a nice discussion about Marner's gold and the place it had in his life. We discussed the place of religion in his life and how Eppie effected his life and really brought about his redemption. We were all touched by the devotion that existed between Eppie and Marner. We talked further of Eppie's biological father, Godfrey, and talked possible motives for his actions as well as the regrets that he had to live with from the choices we made. We all pitied him to a degree.
Language, pacing and sifting through seemingly extraneous material was a challenge for all of our readers, but in the end the message of this book really won most of us over. It was a good, challenging read and was great fun to discuss. Thanks Ladies!
Want to find the recipe for the delicious trifle we had that night...look below!!!
Raspberry Cream Trifle
(I used strawberries instead)
* 1 can (14 ounces) sweetened condensed milk
* 1 cup cold water
* 1 teaspoon almond extract
* 1 package (3.4 ounces) instant vanilla pudding mix
* 2 cups heavy whipping cream, whipped
* 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
* 2 tablespoons seedless raspberry jam
* 2 cups fresh raspberries
* Chocolate curls and fresh mint
* In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
* Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint. Yield: 14-16 servings.