About the Book

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Book Review:

I’m trying not to use the word cute. This novella is a retelling of the Bible’s Rahab, the prostitute who saved two of Joshua’s men. That’s why I don’t want to use the word cute. What this woman did, her willingness to put her life at risk for these men was the most unselfish thing. It deserves the proper word: clever. She was very clever.

Before I started Love’s Rescue, I went back and purchased Love’s Harvest which is a retelling of Ruth and Boaz and is book one in this series. Both books give a good insight into why we should not judge one another. We do not know the pain and suffering the other has endured.

Love’s Rescue is my favorite so far of Linda’s books. While I’ve not read everything she’s written, I’ve read a few, and this one was really good. The balance of description and dialogue, the character depth and growth were all on point and she did not skip over the hard parts of being a spy during wartime.

The only issue I had came from Rolande’s salvation. I never read where she prayed a prayer of salvation, only asking repeatedly if God could hear her. Maybe I missed it, maybe it was done off the page. In any case, it was only a small thing. The point is that she learned to trust and listen to God’s direction.

About the Author

Linda Shenton Matchett is an author, speaker, and history geek. A native of Baltimore, Maryland, she was born a stone’s throw from Fort McHenry (of Star Spangled Banner fame) and has lived in historic places all her life. Linda is a member of ACFW, RWA, and Sisters in Crime. She is a volunteer docent and archivist at the Wright Museum of WWII and a trustee for her local public library.

More from Linda

Dear Reader:

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:

Ingredients

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

Instructions

• 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.

Bon Appétit!