About the Book

Book: Road to Freedom

Author: Leigh Lincoln

Genre: Christian Literary Transformational Fiction

Release date: October 16, 2020

A marriage which shouldn’t be. The path to forgiveness begins in unlikely places. And love can bloom among the thorns.
Immigrant Francisco has escaped the cruelty of Cuba, but has been a man without a true home. Now terminal cancer has driven him into the arms of Stacy.
Traveling half-way around the world together, they each have a journey to take. Francisco confronts his past. While Stacy tries to open her heart after a devastating first marriage. Both pushing each other in ways they are unwilling to accept.
Can he make amends and say he’s sorry for his wrongs? Can she learn to let go and be free to love again?

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My Thoughts:

This was not an easy story to read. This was a story of a marriage of convenience due to a diagnosis of cancer that was not going to end well and there needed to be next of kin. Both Francisco and Stacy have had rough marriages in the past and whether due to the disease or a much deeper spiritual problem, Francisco was not going to make this one easy on Stacy either.

As Stacy exemplifies a good wife, she walks this difficult road with Francisco. Not only to be his care taker, but also help to put to rest his past and seek forgiveness from those he desperately needs to make things right with.

We are given glimpses of his past in communist Cuba and the difficulties living there and the nightmare that eventually became his life because he dared to speak his mind. The story alternates between both characters viewpoints.

I would not say that Stacy and Francisco were a romantic love match. It seemed they cared for each other in their own ways, and though this was not a lighthearted story, there was a good message there.

I was provided a copy of this novel from the author. I was not required to post a positive review and all views and opinions are my own.

About the Author

Leigh has spent the better part of the last thirty years involved in homeless and poverty advocacy in one way or another. Her first novel – Road Home – was born out of this work. She wanted to make people think about their lives and how they live. But most importantly, about how they treat others and how they want to be treated. Her second novel – Road to Freedom – looks at how our lives don’t always follow the path we choose. But yet somehow we must pick up the broken pieces and move on. How we grow and where our strength comes from is what’s most important. These two novels form the basis for her series – Broken Roads. Each shows how life is raw, painful and often leads us on journeys we never expected or imagined. While each book doesn’t seem to relate, the final book in the series will connect the dots of how these characters have touched the lives of each other in ways they never knew. Keep watching for updates on when new books will come out!

Leigh loves to travel, paint and hike. You never know where she’ll end up next, for she’s on her own journey of discovery.

More from Leigh

I wrote this book as my pandemic project – with all this time on my hands I needed something to do. No traveling, no meeting new people, no leaving my house, no, no, no. Fine, I thought to myself, I’ll sit at my computer and remember people I’ve met on my journeys, places I’ve been, things I’ve seen, foods I’ve savored. And then cram them all into a book. For those of you who want to be adventurous, I’ve learned how to make paella. It works best in a heavy skillet on a gas stove, but a non-stick pan or an electric stove will work as well. Ingredients: 1 1/2 cup stock, 1/8 cup olive oil, 1/4 large onion finely chopped, 1 clove fresh garlic minced, 1/3 cup tomato sauce, handful of fresh peas, 3/4 cup pearl or valencia rice, 1 large bay leaf, 1 cup meat (chicken, Spanish chorizo or seafood – or go crazy and do a mix of meats), salt, pepper and saffron to taste. Instructions: Saute onions, garlic, bay leaf in olive oil until soft. Add rice, continue to saute for 3-5 minutes until rice is a golden brown. Add about a 1/4 cup of stock, tomato sauce, peas, and spices. If you are using chicken add it at this point. Cook on low or medium low, shaking the pan from time to time, making sure the rice ends up level. Slowly pour about 1/4 cup of stock evenly around the pan every 5-10 minutes. Do not allow it to come to a boil, do not stir and do not cover. When the rice is almost tender, add Spanish chorizo or seafood if that’s your meat of choice. I often serve paella with fresh bread, a bowl of olive oil to dip the bread in and a few slices of lemon if people want some tang added to their paella.