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Star Wars:  The L...
Yanik is currently reading
by John Jackson Miller (Goodreads Author)
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Dead Space: Martyr
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  (page 160 of 428)
"It's been getting progressively better and I'm quite enjoying it now.
Characters are quick to perish, but for the most part, they get decent amount to shine and build up to their demise now. Tensions, mysteries and dread are being build up."
May 21, 2026 11:26AM

 
Nagash Immortal
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by Mike Lee (Goodreads Author)
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  (page 35 of 512)
"Gehe, always fun when people are playing a tabletop wargame in a Warhammer novel." Mar 17, 2026 12:23AM

 
See all 29 books that Yanik is reading…
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John Wyndham
“When a day that you happen to know is Wednesday starts off by sounding like Sunday, there is something seriously wrong somewhere.”
John Wyndham, The Day of the Triffids

Samuel R. Delany
“There is nothing left to watch but fire and the night: circle within circle, light within light. Messages arrive in the net where discrete pulses cross. Parametal engines of joy and disaster give them wave and motion. We interpret and defeat their terms by terminus. The night? What of it. It is filled with bestial watchmen, trammeling the extremities and the interstices of the timeless city, portents fallen,
constellated deities plummeting in ash and smoke, roaming the apocryphal cities, the cities of speculation and reconstituted disorder, of insemination and incipience, swept round with the dark.”
Samuel R. Delany, Dhalgren

Jack Vance
“Notice this rent in my garment; I am at a loss to explain its presence! I am even more puzzled by the existence of the universe.”
Jack Vance, Tales of the Dying Earth

Jack Vance
“What exists is real; therefore it is tragic, since whatever lives must die. Only fantasy, the vapors rising from sheer nonsense, can now excite my laughter.”
Jack Vance, The Green Pearl

Jack Vance
“The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet.”
Jack Vance, The Green Pearl

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