Hello Everyone,

I will not be providing an excerpt from the new book and I will not post a new recipe this week.  With all that has happened in Connecticut, I felt those things were just a bit trivial and self serving.  I know this week has been a little difficult for all of us in America.  We have been forced to take a realistic look at our society as a whole and some of the fundamental beliefs we have held dear since our inception as a nation.   It is this authors opinion, and yes I know everyone has one but never the less.  It is my opinion that tougher gun laws should not be our main focus but instead mental health issues should be our primary focus. 

We must see mental issues for what they are and treat them as such.  We do not shy away from those who have cancer or Parkinson's or diabetes.  We must do the same for those of us who struggle with mental problems.  It is not something we should feel ashamed or embracement about.  It is a health issue just like any other.  We also need to provide help to those individuals and their families.  Now here comes the rub.  It takes money, time and effort.  Insurance companies must provide the same coverage for these issues as any other illness.  Our government must step in and provide more facilities and more health care personnel.  And we as Americans must change the way we view this issue.  This should be our new grass roots initiative.  We must first start with ourselves and then in our homes, family and friends.  It should be apart of our schools, churches and community centers.  It's going to take all of us working together to make a difference.  However, I believe we can do it.  We are after all, Americans.

Sending prayers to all of the families in Connecticut affected by this tragedy.

W.L. James

Posted by wljames at 11:29 AM EST

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Hi Everyone,

I Just got back from Louisiana.  I was taking care of my mother who is recovering from open-heart by-pass surgery.  She is doing well but a full recovery will take time.  I would like to take this time to thank all of her Doctors especially Dr. Michael Dejohn of Baker Louisiana and Dr. Deepak Thekkoott of Zackary Louisiana.  They have been very attentive to my mothers medical needs and health as well as all of her many quirks.  I would also like to thank the home health care nurse Ms. Kathy, she is now one of the family,  poor her.

Just to let you guys know, living in Louisiana is like living in food nirvana.  When I was there all I thought about was food.  I was like a junkie, just waiting to get my next fix.  Right after breakfast I started thinking about lunch and right after lunch I started thinking about dinner.  It was a viscous cycle of food cravings.  With that in mind I have included a recipe for old fashioned pound cake.  It is so good.  One of my mothers friends said it's has to be crack.  She took home a piece and refused to share it with her husband or anyone else.  Well, I can't blame her for that.  So now I am back in Boulder County and trying to detoxify.  It will probably take me a week or so before the cravings stop.  Wish me luck.

Although I was busy with my mother, I did get some writing done.  The new book is going well.  I have also included another excerpt from the new book.  I hope you enjoy it. Happy wishes to all.

W.L. James

Excerpt from Enemies Within The Realm

Ashley felt the presence of the being the moment he materialized in the corner of the room.  If not for the excellent reflexes she was born with and honed by years of training she would have flipped but-over-tea kettle off the treadmill, yet she still fell on her butt.   

Turning off the machine she looked toward the man whom she was finally getting to know and to love.

“Dad?  Next time I would appreciate it if you would give me a little warning before you pop in.”

Carmion walked over to his daughter and helped her to her feet before kissing her on the cheek and giving her a big hug.  Forcing himself to let her go and take a step back he smoothed her hair behind her ears as he’d seen her do on more than one occasion.

“Sorry baby, old habits die hard.  I did not mean to startle you.  You look great. How are you and your mother getting on?”

Ashley could only smile at that commit.  She was all sweaty and disheveled and her father looked as if he’d just stepped out of the pages of GQ magazine.  And if her tutorial with Alex was right he was dressed in his trade mark Armani from head to toe.  He was wearing a charcoal gray cashmere sweater with a slight vie neck letting just a little of the black tee beneath show, pared with black slacks that were tailored just for him. To say nothing about those fallen angel good looks. No wonder her mother had fallen for him.  Why had she not taken more after her father in the fashion department instead of her mother?

“Where fine Dad.  I was wondering if I would see you before I went to Myrtle Beach with Becky or not, and here you are.  My only questions are, how you managed to get into the house without being fried and what took you so long?”

Carmion could only smile at his little girl.  She was not one to beat around the bush.

"This classic pound cake, flavored with vanilla and lemon extracts, has no leavening powder-just the air you beat into it!"

INGREDIENTS:

DIRECTIONS:

Posted by wljames at 11:54 AM EST

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Hi Everyone,

Last week was full of the 3 Fs, good food, good friends and lots of family, and I must say I enjoyed them all.  I had to work my day job last week, you know, Denver's hometown Airline and my friend Lori invited me and my family to her house.  It was her husband John's birthday so me made a cake.  It was awesome.  I will include the recipe for you.  It's called a Salted Caramel "Ding Dong" Cake from Bon Appétit magazine.  And sorry to say like a lot of the recipes from that mag., it's kind of a pain to make but well worth the effort. 

Oh, and last week my guy and I celebrated our 23rd yr. anniversary.  Can you believe it?  23yrs. with the same man and I have not been institutionalized or incarcerated.  Well, not yet anyway.  We did the best thing ever, we got to say in our pj's for most of the day. Talk about old people.  Ok, well, have a great week and we will talk soon.

Yours,

W.L. James

Excerpt from Chapter One ENEMIES WITHIN THE REALM

Alexandra Draconian was wearing a hole in her rug again.  It was not just the feeling of loneliness she was feeling since she'd been separated from her guardian Isxion.  In fact, as much as she depended on having Isxion and the stabilizing effect she had on her sometimes volatile emotions Alex was happy they were not joined mentally.  Her parents had put her first summer session off a year so the fledglings of Boulder could attend together.  That had been fine with her.  The benefits had outweighed any negative ramifications.  She'd gotten to spend another summer with her BFF.  Her training had been stepped-up a bit to compensate for the missed session but all in all Alex felt it had been worth it.   Now however, it was time to grow up and make the needed moves toward adulthood.  Alex, not one to believe in self-delusion, knew she would have some separation anxiety.  So why was she feeling so itchy? 

Salted Caramel "Ding Dong" Cake

It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

12 SERVINGS

RECIPE BY Janet McCracken AND Alison Roman

PHOTOGRAPH BY Stephen Lewis

OCTOBER 2012

INGREDIENTS

CAKE

• Nonstick vegetable oil spray
• 1 cup natural unsweetened cocoa powder
• 4 ounces semisweet or bittersweet chocolate, chopped
• 1 cup hot strong coffee
• 3/4 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 large eggs

CARAMEL GANACHE

• 9 ounces semisweet or bittersweet chocolate, chopped
• 1 1/8 teaspoons kosher salt
• 1 cup sugar
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

FILLING AND ASSEMBLY

• 1 1/4 teaspoons unflavored gelatin
• 1 1/2 cups chilled heavy cream
• 1/2 cup powdered sugar
• 1 vanilla bean, split lengthwise
• Flaky sea salt (such as Maldon)

SPECIAL EQUIPMENT

• Two 9-inch-diameter cake pans with 2-inch-high sides; a 9-inch-diameter springform pan

PREPARATION

CAKE

• Preheat oven to 350°. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Place cocoa powder and chocolate in a medium metal bowl. Pour hot coffee over. Let stand for 1 minute. Stir until smooth. Stir in buttermilk and vanilla; set aside.
• Whisk cake flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat until light and fluffy, about 4 minutes. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients. Divide batter evenly between pans; smooth tops.
• Bake cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks; let cakes cool in pans for 10 minutes (cakes will deflate slightly). Run a knife around pans to loosen cakes; invert cakes onto racks. Peel off paper and let cakes cool completely. Turn cakes over.
• If needed, use a long serrated knife to cut off bumps or trim dome from top of each cake to create a flat, even surface.

CARAMEL GANACHE

• Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly.
• Place 1 cake layer in springform pan. Pour 1 cup ganache over. Chill until set, about 30 minutes. Cover remaining ganache and let stand at room temperature.

FILLING AND ASSEMBLY

• Place 2 Tbsp. cold water in a small heatproof glass or metal bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
• Pour water to a depth of 1/2-inch into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. Set aside.
• Place cream and powdered sugar in a large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream until soft peaks form. Add gelatin; beat filling until firm peaks form.
• Spoon filling over chilled ganache on cake layer in pan; smooth top. Gently place second cake layer on top. Cover tightly with plastic wrap and chill until cream layer is set, at least 6 hours or overnight.
• Remove sides from springform pan. Using a knife or offset spatula, scrape off any filling that may have leaked out from between cakes to form smooth sides. Transfer cake to a wire rack set inside a rimmed baking sheet.
• Rewarm remaining ganache until just pourable. (Microwave in a microwave-safe bowl, or set a metal bowl over a large saucepan of simmering water until just warm, not hot.) Pour ganache over cake, tilting cake as needed to allow ganache to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake. Chill until ganache is set, about 1 hour. DO AHEAD Cake can be made 2 days ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving.
• Sprinkle cake with flaky sea salt.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Cake Slideshow.

• NUTRITIONAL INFORMATION

  1 serving contains: 
  Calories (kcal) 750 
  Fat (g) 48 
  Saturated Fat (g) 30 
  Cholesterol (mg) 175 
  Carbohydrates (g) 85 
  Dietary Fiber (g) 5 
  Total Sugars (g) 59 
  Protein (g) 8 
  Sodium (mg) 550

Posted by wljames at 12:04 PM EST

Updated: Monday, 26 November 2012 12:32 PM EST

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Hello Everyone,

Last Friday was my birthday and it's official I am now an old lady.  My cousin Nelda would say "Not true, you have been an old lady for a while now." But what does she know, right.  Anyway my day was great.  I received lots of calls and cards from all of my friends at @flyfrontier.com and my family around the country. 

Last week I said I would down load one of my favorite recipes for the holidays.  Turns out I have lots of favorite recipes but this one I think everyone will enjoy.  Also there will be an excerpt from the first chapter of the new book, working title Enemies Within The Realm.  I am still hoping @Oprah.com will put me on her books to read list.  Oh well, maybe next year.

Excerpt from the first chapter of Enemies Within The Realm

"Why don't you take a seat son?"

His father was stalling.

"No thank you Dad.  I think I'll stand. And if you wouldn't mind, I'd appreciate it if you would just get on with it.  I know it's been hard having me here without a guardian.  It has not allowed you the opportunity to patrol as you would like with the other centurions.  But keep in mind I will be going to summer session soon and you can get back to your life without the inconvenience of my presence.  When the summer is over I can stay with Rudy or Peter if you want to go out more." 

Theroux knew he sounded a bit like a baby.  When his father had been his age he was already away from his family training to become a centurion.  He was just not ready to leave home yet.  He still needed the stability his family and friends offered.  He wanted to stay in Boulder with all of them not be sent off like so much baggage. 

Cornelius looked at his son and said the first thing that came to mind. 
"What the hell are you talking about boy?  Who said anything about sending you away?  I know you are looking forward to summer session, to finally be on your own, but is life here with your mother and myself so unbearable that you would leave us to live with others?"

Theroux looked accusingly at his parents.

"Don't try to spin this father, it is beneath you.  I heard you and mother talking about sending me away.  I just beat you to the punch.  I can feel your emotions.  You are nervous about what my reaction to your "news" will be."

"Hey look boy, do not take that tone with me."

Magdalena looked from her son to her mate.  The conversation had somehow gone totally wrong.  Now she had two very angry males glaring at one another for no reason.  It seemed she was not the only one in her home having hormonal swings. 

"Both of you shut the hell up."  Taking a breath and glaring at both of the males she loved to distraction, she dared them to say a word.

"Theroux, baby, your father and I were having a conversation that you only heard a very small portion of." 

CRAWFISH BISQUE

Ingredients

CRAWFISH AND STOCK:

5 pounds boiled crawfish

4 quarts water

STUFFED CRAWFISH HEADS:

1 stick (1/4 pound) butter

2 cups chopped onions

1 cup chopped bell peppers

1 cup chopped celery

1 tablespoon salt;

1 teaspoon cayenne

10 to 12 ounces crawfish tails plus about 1 1/4 pounds peeled uncooked crawfish tails, chopped

2 tablespoons chopped garlic

1/2 cup water

1 1/2 cups dried fine bread crumbs

2 tablespoons chopped parsley

100 crawfish heads

Flour, for dredging

BISQUE:

1 cup vegetable oil

1 cup flour

3 cups chopped onions

1 1/2 cups chopped bell peppers

1 1/2 cups chopped celery

1 teaspoon salt

1/2 teaspoon cayenne

2 pounds peeled crawfish tails (uncooked)

3 quarts crawfish stock

100 stuffed crawfish heads

1/4 cup chopped green onions

1/4 cup parsley

Instructions

Remove the tails and peel, preserving the meat and peelings. Clean the head section, using your index finger to remove cartilage and membranes. Pinch off the claws and reserve. Rinse the cleaned heads (you should have about 100) in cool water and soak in cool water for 15 minutes. Drain and pat dry. Set aside. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered,

for 45 minutes. Drain. You should have about 3 quarts of stock. Let stock cool.

Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and sauté for 6 to 7 minutes, or until the vegetables are soft and golden. Add the crawfish tails11/19/12 Crawfish Bisque : Soups : Recipes | emerils.com

www.emerils.com/recipe/2746/Crawfish-Bisque cayenne and sauté for 6 to 7 minutes, or until the vegetables are soft and golden. Add the crawfish tails and the garlic. Cook, stirring occasionally, for 8 to 9 minutes, or until slightly golden. Add the water and simmer for 2 minutes. Remove from the heat and put the mixture into a mixing bowl. Add the bread crumbs and parsley and mix well. Let cool.

Preheat the oven to 350ºF. Stuff each head with about 2 tablespoons of the stuffing. The amount will vary depending on the size of the heads. Reserve any remaining stuffing mixture. Dredge the heads in flour and place on a baking sheet. Bake for 30 minutes. Combine the oil and flour in large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add the onions, bell peppers, celery, salt, and cayenne. Cook, stirring often, 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour 15 minutes. Add the reserved stuffing mix, stuffed crawfish heads, and cook, stirring occasionally, for 15 minutes. Add the green onions and parsley.

Serve in deep soup bowls. Remove the stuffing from the heads with your fork.

Yield: 10 to 12 main-course servings

Copyright 2001 - 2012 Emerils.com All Rights Reserved

Posted by wljames at 10:19 AM EST

Updated: Monday, 19 November 2012 10:34 AM EST

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Hi Everyone,

Today I have hoped back on the marketing train for the old book and leaped back on the writing horse for the new one.  But before I ride into that particular sunset, I would like to remind everyone of the cold weather here in Boulder/Denver metro area.  And that everyone may not have the right gear to see them through the winter this year.  This month my little parish in Lafayette Colorado is supporting the Boulder Homeless Shelter and the shelter is in need of winter hats, gloves and socks for adults.  Please give if you can.

Also this week I will post an excerpt from the new book from the first chapter and include one of my favorite recipes.  Until then have a great week.

W.L. James

Posted by wljames at 10:22 AM EST

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Hi Everyone,

I hope you are doing well.  It has been very busy this fall with a lot of ups and downs in my personal and professional life.  The writing unfortunately has taken a back seat to all of the other thins going on so I am a little behind.  However I have gotten my second or maybe its my third wind and have started to turn out some pages.

I am attaching the prolog to my next book.  The working title is Enemies Within the Realm.  It follows the children to summer session and Ashley Margon to Myrtle Beach South Carolina.  You will meet a host of new characters as wells as all the old ones.  Boracus the nephew of Echidna and giant arachnid is now a featured character.  I hope you like the new book and as always please feel free to e-mail me anytime. 

Take care and with any luck I will post again soon.

Prolog

Windron, father to the late Elf Provolouse sat quietly in the darken meeting chamber of the Pure Heart Brotherhood.  He had made the ultimate sacrifice.  He had lost his only son to his cause.  And those who had taken his beloved child would pay with one or more of their own.  All was in place.  This summer his enemies would know the same pain and despair as he.  They would feel the unending sense of lost that could not be overcome by time.  He would not make the mistake his son made by thinking his fellow Elves would stand with him.  Windron knew now, the once proud and unequaled race of the Elvin people was no more.  They had become muddled with the impurities of other races by blood and by deed.  It was up to him and his brethren to bring the Elves back from the brink of self-destruction they found themselves.  And if he had to destroy the ruling monarchy or eliminate half the race to accomplish his goal, then so be it. 

Posted by wljames at 2:09 PM EST

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Hello Everyone,

This has been a very busy summer for me with my day job.  There have been a record number of people traveling on Denver's home-town airline.  But I have had a few bright  spots as well.  A few weeks ago I went on a family vacation to Myrtle Beach South Carolina.  We stayed at the Marriott Ocean View Vacation Resort.  We had a great time.  I would like to send out a thank you to my brother and sister-in-law for making it all possible.  During that time I also had a book event in Virginia with the Gum Springs Computer Club House.  Boy did I have a good time meeting all the kids there.  I would like to send my greatest appreciation to Pier Penic who arranged for me to meet the kids at the Computer Club House and those at the library.  All the kids were wonderful and I know they will have a bright and wonder future. 

I am still working on the new book.  The working title is Enemies Within the Realm.  It is going well.  I hope to have it completed by the first of December.

I hope everyone is doing well and please feel free to contact me anytime.

Sincerely,

W.L. James

Posted by wljames at 10:12 PM EDT

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Hello Everyone,

This past weekend was Denver’s first ever Comic Con and let me say it was great.  I had such a good time.  I got to meet lots of fantastic people and see many wonderful costumes.  This was just my second Con but I think I might have to do a few more if they are going to be this much fun.  I sold more books than I anticipated and that’s a good thing.  I would like to thank everyone who stopped by my table to say hello and to purchase a copy of Children Of The Realm.  I would like to send out a very special thank you to the young woman who ordered books for the Hudson Book Sellers located at the Denver International Airport.  Thanks for giving me the opportunity, it is greatly appreciated. 

One of the high-lights of the Con for me was getting to meet Colin Ferguson from Eureka.  He was so nice and personable.  Everyone who I spoke to was in agreement; Colin was more than worth the Waite.  I also got to met Steven Seagle from Men Of Action.  He was great as well.  I even got a zipper-pull from the Ben Ten/Generator Rex crossover episode.  To say I was such a Fan-Girl would be a big understatement.  I hope to see both these guys again next year.  Speaking of Next years Denver Comic Con, it was announced Stan Lee will be attending.  What a coupé.  This will insure a great turn out.

I am still working on the sequel to Children Of The Realm.  Please e-mail any thoughts. 

Hope to talk to you real soon.

W.L. James

Posted by wljames at 7:32 PM EDT

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Hi Everyone,

Last week I had my first book signing at Barns and Noble in Boulder. I had the chance to meet a lot of great people and even sold a few books.  I would like to thank all the store employees for their help.  They were so nice.  The Boulder store is wonderful.  It’s not the biggest but it is the best in the country and I am sure it is due to the great people they have working there.

I have not planned the February event yet but I will get that done as soon as possible.  If anyone has any suggestions please send an e-mail.  I will be at Denver’s first ever Comic. Con. June 15^th-17^th.  Please make plans to attend; it’s going to be so much fun.  My kids will be there with me as well.  I am not sure if I will be able to drag my husband out with us but who knows. He might want to get his geek on. By then the next book in the Fledgling’s series will be complete and I will have excerpts from the books available. 

That’s it for now.  I hope to hear from all of you soon.

W.L. James

Posted by wljames at 12:01 AM EST

Updated: Sunday, 22 January 2012 11:20 PM EST

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Hello Everyone,

Happy New Year.  I hope the Christmas holiday was as wonderful and festive for you as it was for me.  We made our way to Louisiana via plane and a four hour drive from Houston Hobby Airport through torrential rain.  We finally arrived at my mothers at around 2am Christmas morning.  Although the trip was exhausting, I must say it was well worth the trouble.  I am grateful and blessed to have gotten to see most of my relatives and a few friend again. 

As usual we had way too much food.  Every year my mother and Aunt Linda arrange the Christmas dinner and say they will cut back.  However this year I think they added even more dishes than before and more mac-n-cheese than any one family could ever possible eat in a year’s time let alone in one dinner setting.  My Aunt BB makes the traditional egg custard pie.  The recipe has been passed down from before my great-great grandmother’s time.  We call it crack pie because it’s so addictive.  Good thing she only makes them once a year.

This year the family got a great Christmas present.  My cousin made it home from Afghanistan alive and well.  He has a new baby daughter he will get to see grow up. 

Sometimes inspiration hits in the most unlikely places. I hve been looking for a way to bring the new book to gether.  When I was getting off the plane I was inspired to set-up the summer session in a particular way.  It was just what I’d been looking for.  I think it will help the story along nicely. 

As you may know.  I will be at the Barnes & Noble Booksellers - Crossroads Commons on Saturday January 7^Th from 11:am until.  Please come out and see me.  I look forward to seeing everyone soon.

W.L. James

Posted by wljames at 12:01 AM EST

Updated: Saturday, 31 December 2011 10:36 AM EST

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