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SPECIAL GUEST BLOGGER J.L. WILSON
Talks about publication, the new year, and Tiramisu!
Here we are, facing a new year. In 2006 I signed my first publishing contract, and I now have 8 books out, 4 more scheduled for next year and 5 scheduled for 2010. Whoa. How things change.
And yet they don't change THAT much. I still worry when I submit a book ("will the editor like it?" "will I have a bunch of changes to make before they buy it?"), I'm still grateful when a manuscript is bought, and I'm still amazed that people buy my books and seem to love my stories -- I thought I was the only one who would love a wise-cracking dog who communicates telepathically with a prissy, uptight guy. But people seem to love Cerberus, the dog in my latest book, "Endurance" and Nico, the hero.
I promised myself when I started the Road to Publication that I would (1) have fun doing it, (2) not take myself too seriously and (3) write the kinds of stories I want without feeling compelled to change the age of the h/h (mine are middle-aged) or add a bunch of sex (my books are 'spicy' but not 'hot'). So far, so good. I'm still finding editors to buy them and readers to read them, so I'm going to stick with it for a while longer.
Speaking of Nico: I'm including his recipe for tiramisu. Nico was infected with an immortality virus and has had a chance to study a lot of careers: musician, chef, assassin ... He once attended culinary school with Julia Child and that's where he learned this recipe.
I hope you all have a happy and safe holiday season and are all looking forward to 2009. There's a lot of challenges ahead for the country and its people, but I think we're up to the task. Exciting times lie ahead!
J www.jayellwilson.com
Nico’s Eggless Tiramisu
½ cup brewed coffee, cooled ¼ cup Amaretto liqueur
8 oz mascarpone cheese ¾ cup heavy cream
1 tbsp vanilla 20 ladyfingers
1 tbsp unsweetened cocoa powder
3 tbsp sugar
Combine coffee & amaretto. Divide the cheese in half, stirring coffee mixture into one half. Set aside. Whip cream with vanilla and sugar in a medium bowl until stiff peaks form. Fold whipped cream into remaining cheese.
Line a 7x11 dish with parchment paper and put 10 ladyfingers in the bottom. Spoon half of the coffee mixture over the cookies. Top with half of the whipped-cream mixture. Repeat layers. Sprinkle with cocoa. Refrigerate overnight before serving.
