Episode 1: Why Books and Tea?
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Welcome to the first episode of Books and Tea Podcast. In this episode, you will learn who Kyrie and Cori are, how they met, and why they started this podcast.
Kyrie and Cori will also share some book likes and dislikes and then make recommendations for each other based on what they talked about.
Kyrie and Cori got this idea from Modern Mrs. Darcy and her show of “What Should I Read Next.” Cori thought it would be fun to do this for Kyrie, and then Kyrie did it for Cori. With the completion of reading their book recommendations to each other, they had the idea of starting their own podcast and using the first few episodes to do this “book matchmaking” before they start their genre exploration.
Next week, Kyrie and Cori will share their reactions to two book recommendations they gave each other.
What We Are Drinking:
Books discussed on this episode by Cori and Kyrie include the following.
Books We Enjoy:
Perks of Being a Wall Flower by Stephen Chbosky, Pride and Prejudice by Jane Austen, Anne of Green Gable series by L.M. Montgomery, Wizard of Oz series by L. Frank Baum, Headmistress of Rosemere by Sarah Ladd, Secrets of a Summers Night by Lisa Kleypas, Cloud Atlas by David Mitchell, The Stand by Stephen King, Year of Saying Yes: How to Dance It Out, Stand in the Sun, and Be Your Own Person by Shonda Rhimes, Animal Vegetable Miracle: A Year of Food Life by Barbara Kingsolver
Books We Aren’t So Fond Of
A Rather Lovely Inheritance by C. A. Belmond, Room by Emma Donoghue, The Other Einstein by Marie Benedict, The Emperor’s Children by Claire Messud, Jonathan Strange and Mr Norrell by Susanna Clark
Cori’s Recommendations for Kyrie
Lizzy and Jane by Katherine Reay, Eligible by Curtis Sittenfeld, The Guernsey Literary and Potato Peel Society by Mary Ann Shaffer and Annie Barrows, The Hundred Thousand Kingdoms by N. K. Jemison
Kyrie’s Recommendations for Cori
Hitchhiker’s Guide to Galaxy by Douglas Adams, The Circle by Dave Eggers, Big Magic: Creative Living Beyond Fear by Elizabeth Gilbert, Cooked by Michael Pollan