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.    

  

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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.