A note from Jaclyn Reding...

February, 2008

Greetings Friends,
We're watching through frosted windows, awaiting any sign of spring here in New England...and hoping its not too much longer before we'll be seeing the crocus and daffodil shoots peeking from beneath the frozen ground.

Thanks to those of you who have written to check in with me. I took some time off after a difficult couple of years for my family, but I'm happy to tell you I'm beginning '08 with a fresh story to write. I hope when I've finished it, you'll find it as poignant and inspiring as I do. It's exciting and new, this chapter in my career, but that doesn't mean I won't be revisiting Ipswich-by-the-Sea as some of you have asked. For now, I'm giving Flora and Jenna some "happily ever after" time before we visit them again in the next generation. Be sure to check back here for the progress on these upcoming ventures.

Until then, my most recent contemporary romance, Spellstruck is still available in case you missed its release. This sequel to The Second Chance is a story touched with a magic all its own. You may remember meeting the heroine of this story, Jenna Wren, in The Second Chance. In Spellstruck, this single mother of two and closet "hedge witch" is making her mark as the owner of a successful salon in the sleepy New England village of Ipswich-by-the-Sea. She uses her gifts for the mysteries of nature to transform and rejuvenate her clients, bestowing them with renewed energy and a sense of confidence so often lost in their everyday lives of carpools, office faxes, and soccer practices. If only she could find a way to come to terms with her exasperating ex-husband, Jack Gabriele, as successfully! Jack just seems to do everything to push Jenna's buttons—he's irresponsible, he can't be counted on, and he thinks all he has to do is flash that charming smile to melt Jenna's reserve—quite frankly, the man makes her crazy! But her eight-year-old daughter and fledgling witch-in-training has just the solution...by way of a spell Cassie secretly casts one moonlit autumn night. Only the magic somehow goes awry and unbeknownst to Jenna, it brings a handsome stranger to Ipswich-by-the-Sea. But is he the knight-in-shining-armor Jenna has been looking for...or something else entirely?

And finally, for those of you, like me, bundling up next to the fire, a new recipe for yummy lasagna rolls. On those days when a whole lasagna seems like too much, these individual rolls are easy and can even be made ahead for those nights when dinner time is on a fast food schedule (which is far too often in our house these days with school and hockey season in full swing!) You can find the recipe by clicking here.

I hope you'll take a moment to visit my Guestbook and tell me where in the world you are! Wherever that is, I hope you will be blessed with much happiness and joy this year.

Until next time, best wishes to you all...

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LASAGNA ROLLS
1/2 c. onion, finely chopped
1/4 c. carrot, finely shredded
1/4 c. celery, finely chopped
3 Italian sausage links or patties (you can use turkey if you prefer, for a low-fat version) 1 clove minced garlic
1/2 tsp. fennel seed, crushed
1/2 tsp. salt
1-8 oz. package frozen chopped spinach, thawed
1 c. ricotta cheese
1/3 c. grated Parmesan Romano
8 lasagna noodles, cooked "al dente" (slightly undercooked)

and for the sauce:
1 can (14 oz.) diced tomatoes
1 can (14 0z.) crushed tomatoes
2 Tbl. tomato paste
1/2 c. broth (chicken or beef)
either three fresh basil leaves, chopped finely or 1 Tbl. dried basil
salt and pepper to taste

Mix together onion, carrot and celery. If using sausage links, remove sausage from casing; add sausage meat to vegetable mixture, blending well. Cook in two tablespoons of olive oil over medium heat, stirring frequently to break up any clumps. Add garlic, fennel and salt, cooking an additional 3-5 minutes. Remove from heat, drain and allow to cool slightly. Squeeze excess water from thawed spinach. Add spinach, ricotta and Parmesan to meat mixture, stirring well.
Coat a 13x9 in. baking dish with non-stick spray. Mix all ingredients for sauce in a bowl and transfer to the baking dish, spreading evenly.

Cover a work surface with paper towels. Take two lasagna noodles and arrange end-to-end, overlapping by about an inch. Spread 1/4 of the meat mixture over noodles, leaving about an inch uncovered at one end. Begin to roll from the opposite end. Repeat for the remaining noodles and mixture, completing a total of four rolls. Cut each roll in half crosswise (making two thinner rolls from the one) while keeping the roll tightly together. Carefully arrange resulting eight finished rolls flat in baking dish so that sauce covers bottom and partial sides of each roll. Cover and bake at 375 degrees 35-40 minutes, removing cover for the final ten minutes. Enjoy with a loaf of fresh warm bread...