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About the Book
Book: Love’s Rescue
Author: Linda Shenton Matchett
Genre: Historic Romance
Release Date: February 14, 2019
A prostitute, a spy, and the liberation of Paris.
Sold by her parents to settle a debt, Rolande Bisset is forced into prostitution. Years later, shunned by her family and most of society, it’s the only way she knows how to subsist. When the Germans overrun Paris, she decides she’s had enough of evil men controlling her life and uses her wiles to obtain information for the Allied forces. Branded a collaborator, her life hangs in the balance. Then an American spy stumbles onto her doorstep. Is redemption within her grasp?
Simon Harlow is one of an elite corps of American soldiers. Regularly chosen for dangerous covert missions, he is tasked with infiltrating Paris to ascertain the Axis’s defenses. Nearly caught by German forces moments after arriving, he owes his life to the beautiful prostitute who claims she’s been waiting for the Allies to arrive. Her lifestyle goes against everything he believes in, but will she steal his heart during his quest to liberate her city?
Click here to purchase your copy.
About the Author
More from Linda
Love’s Rescue is a modern retelling of the biblical book of Rahab. I set the story in Paris during the last weeks of the German occupation of France during WWII. While researching the book, I read numerous memoirs and interviews of folks who lived through the occupation. Two aspects discussed time and time again were rationing and the difficulty in getting food. People with any amount of land at all planted produce to supplement the meager supply in the shops. If they were fortunate and an egg was available, it would be fried to a runny consistency and poured over the top of the dish.
Here is a simple recipe for Ratatouille:
1 whole white onion
1 large eggplant
1 large zucchini
1 bell pepper
2 medium tomatoes
2 large cloves garlic
2 sprigs thyme
2 T Olive oil
Salt & Pepper
- Peel garlic cloves. Smash with end of knife, then cut into a small dice.
- Cut onions, bell pepper, and tomatoes into a medium dice.
- Chop the eggplant and zucchini into 1” cubes.
- In a large saucepan or pot, warm olive oil to coat the bottom of the pan. Warm over low heat. Add the onion to the pot and cook until tender – about five minutes.
- Add garlic and saute for about 30 seconds.
- Add remaining vegetables to the pot.
- Add a generous pinch of salt and a light pinch of pepper.
- Add the thyme.
- Cover the saucepan or pot with a lid and cook over medium-low heat for approximately 40 minutes, until all the vegetables are tender and there is little liquid in the pot.
- Serve on your favorite platter.