Seth Wolfington’s fate was sealed at the age of 13 when he heard the poem being chanted by his aunt Queenie, kneeling in the center of a pentagram.  As the disguised master illusionist, The Devil Knight, he performed his greatest illusion, making himself permanently disappear when he’s questioned in the death of his assistant.
Trying to live a normal life with his young daughter, someone who knows the secrets from his past turns his life into a living nightmare.  Now, only the pure of heart can set him free.

Elaine Madison is a single mother raising her two children.   Her well-ordered life changes when she goes to a Tricky Tray at her children’s school.  Fate has her winning a tea leaf reading at the new tea shop in town, Tahlia’s Mystical Teas. Not one to believe in silly fortune-telling, she’s skeptical of anything the gypsy might reveal. She’s shocked to learn two men with blue eyes will come into her life.  The gypsy gives Elaine an evil-eye talisman to wear for the next eleven days to keep away evil spirits.  That’s the number of days she’ll have to decide on which man to bring everlasting happiness.    




Judy Kentrus' Newsletter

The witch’s heart is cold, filled with a cauldron of secrets untold.
Eyes a brilliant hue of blue shed tears of sorrow. 
Where once there was happiness, he’s tortured by grief.
Trapped in a witch’s lair of loneliness, only the pure of heart will set him free.
In dreams amber eyes bring a crystal spirit of light and happiness.
Secrets revealed will change his destiny and be rewarded with a heart of gold.


                                            BUTTERNUT SQUASH BISQUE

1 tablespoon Canola Oil
½ cup diced onion
1 cup diced carrots
4 cups peeled and cubed butternut squash *
3 cups vegetable stock

1 cup apple cider or juice
¾ cup of half and half (can substitute coconut milk) Add last
¼ teaspoon salt
1/8 teaspoon of pepper

Dash of nutmeg

Grated apple - added after the squash has been pureed

1.  Heat the oil in a large pot over medium/low heat. Cook and stir the onion until tender.

2.  Pour in vegetable stock, carrots, and squash.*  Season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender – about 35-40 minutes

3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the half and half. Heat through, but do not boil. Serve warm with a dash of nutmeg.

*I like to roast my butternut squash.  Cut it in half (scrape out the seeds) and bake in the oven, 375 degrees, until tender.  Once it’s cool, I scrape out the pulp and add it to the cooked vegetables before I puree the soup mixture.  This could be done ahead of time.