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Drunk Driving & How It May Affect Your Life

No one plans to drive drunk, risking injury and putting lives at stake, but nonetheless, it happens every day. If you find yourself in this unenviable situation, it is important to call an expert to defend you, someone who specializes in Driving While Intoxicated cases. While you may feel confident that you are competent enough to defend yourself, there are very compelling reasons to hire someone with expertise in the legal field.

Laws vary from state to state, so it is important to know the DWI laws in your state. DWI, also called Driving Under Influence, or DUI, carries some hefty fines and penalties, so it is best to know what you are up against if you are arrested for driving DWI.

If you believe that you are guilty and plan on pleading guilty to a DWI or DUI offense, you may not need an attorney. It cannot hurt, however, to consult a specialized attorney just to see if you might have a defense. If you would like to fight the case, having a DWI attorney may save you time, money and heartache in the long run. Many factors will come into play in your case, including the results of the field sobriety tests you were given and what your blood alcohol content were at the time of arrest. If you have been arrested for DWI previously, that will also factor into your case. When in doubt of your rights, consult an expert. Even if you feel you have gathered all the evidence and feel prepared, it will be helpful to speak with a lawyer in case you missed important information or to confirm what to expect if you are going to plead guilty.

If this is your first DWI offense and no one was injured, the consequences of the guilty plea may be less severe. And whether or not a lawyer is representing you, a guilty plea is by far the most common result in DUI cases. If someone testifies that you were intoxicated, or your blood or breathalyzer tests indicate your blood alcohol content to be at least .08 percent, or you failed the any sobriety tests when you were pulled over, your chances of being found guilty are much stronger. These are the biggest factors used when a prosecutor looks to get a DWI conviction. This is where an effective DWI attorney can be of immense assistance.

lawWhile you may feel educated and competent enough to attempt a plea bargain with the prosecutor, there may be factors that make an attorney a necessity. If your blood alcohol content is just above the legal limit, an experienced DWI attorney might be able to plea the charge to something that carries a lighter sentence, like reckless driving. Also, a prosecutor is more likely to strike a deal with someone who has legal representation since they do not want to take their chances at a trial if they don’t have a strong case. If you try to bargain with the prosecutor and cannot come to an agreement, he or she will have no qualms about facing you in court. And while you may be a master orator, a legal professional has perfected that sought after combination of legal knowledge, experience, and negotiation skills. Hiring a lawyer with a respected, tough reputation may be enough to dissuade a prosecutor from taking your case to trial.

Other than representing yourself or hiring a DWI attorney, your other option is to have a public defender represent you in court. The public defender is assigned to your case and paid for by the government. This option is available for lower income clients but if it is determined that your income is not low enough, you will have to opt for self-representation or you will need to hire your own attorney.

Driving While Intoxicated or Under the Influence is a serious offense; one that can carry some harsh penalties including the loss of your driver’s license, numerous court appearances, restrictive conditions like an Ignition Interlock device, and possibly even jail time. In addition, you may have to pay for alcohol education classes, fines and even restitution is there is another party involved. While these are financial setbacks, there is also the damage to your reputation—some employers will not hire or will dismiss employees convicted of a DWI offense. All of these add up, financially, emotionally and otherwise, so if paying for a sharp attorney can help you avoid the severe penalties assessed for your crime, it would be money well spent, especially if the attorney is able to plea bargain to a lesser charge.

If you don’t accept the deal offered by the prosecutor—if one is even offered—and you feel that you can prove your innocence, you may go to trial, generally one with a jury. You can represent yourself, you can be represented by a public defender if you financially qualify, or you can invest in a DWI attorney for your defense. The reasons for professional legal representation might not be apparent, especially if you have a knowledge of the law; however, you may be skilled at washing windows, but an expert would catch the streaks and spots you would miss. This is true of a criminal defense / DWI lawyer—he or she can review the facts of your case, gather evidence to present, and duly represent your case in front of the judge or the jury, if it is a jury trial. The defense attorney has seen it all, and he or she may have previous information from another case that may benefit your case. Since the attorney is also versed in the rules of law, they may be able to find a mistake made by police during your arrest that will result in a lesser charge or the charge being dismissed altogether.

Finding an experienced DWI attorney takes some work but it can be well worth your time in the end. Ask friends, family and co-workers for recommendations and research the attorney yourself. A good reputation and outstanding results are earmarks of an excellent defense attorney. Remember, however, that someone whose practice is dedicated to DWI/DUI defense will have the most experience, but he or she might be more expensive than someone who also takes additional types of cases. Arrange a consultation with the attorney and ask about his or her courtroom philosophy and make sure you are comfortable with the attorney. If the costs associated with the defense is too high, see if you can set up a payment arrangement. While the cost may seem expensive to hire representation, it can wind up being costlier WITHOUT representation.

 

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corn chowder with chile, lime and cotija

I evicted a longtime resident of my To Cook list this week with this corn chowder. I have no argument with traditional corn chowder — it has cream, bacon, and potatoes and thus would be impossible not to love as soup or salad — but I adore to the point of boring everyone around me with my gushing, Mexican-style corn either elote-style (on the the cob rolled in butter, mayo, lime juice and coated with salty crumbled cotija cheese and chile powder or a chile-lime seasoning blend) or esquites-style (all of the above, but in a cup). This corn chowder attempts to celebrate the best of both.

making a mess of the kitchencutting kernels from the cornassistantblended and whole corn kernels

I started with a classic corn chowder using whole and blended fresh kernels, onion, garlic, milk, and cream but added some jalapeño and chili powder for flavor and used cooked black and small red beans instead of potatoes for bulk. Then, right before you eat it, because I am fully of the conviction that finishes are what make a soup, you make a rich street corn-like dressing with mayo, sour cream, cheese, and lime and dollop it right into the center of the soup. Squeeze more lime all over, shake on some chili powder and finish it with fresh cilantro and, if you’re not sure you’ve gilded the lily enough (or, perhaps, have children still viewing this meal skeptically), bake some corn tortilla wedges into chips.

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grilled zucchini ribbons with pesto and white beans

I have never once woken up on a cold January day and longed for pesto or summer squash. It doesn’t even occur to my taste buds in the winter. But like clockwork around this time each summer — usually when it’s only the first week of July but already hot enough that I cannot even remember why I live in NYC, where it currently as stagnant and steamy as a bathroom after a shower with none of the hygienic aromatics, seriously, why do I, I digress — it is all I want to eat.

pretty zucchinithin planksgrilling the zucchini planksgrilledbasil for pesto vinaigrettepesto into white beans

One of my favorite things to do in the kitchen is to give things that are not pasta the pasta treatment. I love and adore pasta. I don’t want to live a life without it. I just think a lot of the things that taste good on pasta taste good elsewhere — see the viral one-pot pasta reimagined on farro, or giant white beans given the baked ziti treatment. Here, something similar happens with smaller white beans. Rolling them around in a pesto vinaigrette and letting ribbons of grilled lemony zucchini wind around them then finishing the whole thing with a blanket of grated parmesan is my current summer fixation. I made it a couple weeks ago because I was craving it. I hadn’t expected anyone else to be into it, but everyone was so enthusiastic, I’ve made it weekly since. I hope you find it equally habit-forming.

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ciambellone, an italian tea cake

A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone. As I can never resist the siren call of either an everyday cake or a doughnut, I am unequivocally here for this.

lemon zest
sift

When someone told me last month the version at Caffe Marchio — which is described as a “rich, Italian-style bundt with a lemon glaze” — is one of her favorite cakes, and even found the recipe on the internet for me (subtle hint, there), my first thought was: but wait I already have a lemon cake that I know and love. Ina Garten’s assertively lemony lemon pound cake is a Top 5-level cake classic; you bring it to housewarmings, as host gifts, to teachers; everyone loves it. So, I broke the recipes out into proportions and found that the Caffe Marchio version uses oil instead of butter, more of it, a bit more sugar too, a combination of mascarpone and yogurt instead of buttermilk, and a lot less lemon. Why should I make a more rich, more sweet, and more mildly flavored cake than one I already like, you might ask? I mean, I did. So, I made them both, fully doubting that there was anything new worth needing to know in the land of citrusy tube cakes, and the ciambellone stopped me in my tracks.

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linguine and clams

It’s only the first day of summer and I’m already weeks deep into our unofficial dish of it, linguine alle vongole, preferably hastily prepared about 10 to 15 minutes before we dive in, eaten outside with a current favorite rosé, caprese salad and a massive bowl of kale caesar (from SKED). It’s infinitely summery. It’s pasta, but I don’t feel like I need a nap after I eat it. And hey, there’s even a t-shirt to go with it (hat tip).

dried pasta is ideal here
a good heap of parsley

You do not need one fancy thing to make it, save the freshest clams you can find. You can pick them up on the way home from the beach or sprinkler park or wherever you’re going to spend your summer day now that cooking will be the easiest part of it. I prefer manila clams, as they’re smaller and, I’m convinced, sweeter, but littleneck or cherrystone are fine as well. From there, a glug of oil, red pepper flakes, a lot of garlic, a cup of wine, a bag of dried pasta, a lump of butter, a squeeze of lemon, and a pile of chopped parsley, and boom, so easy let’s do it again every week.

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watermelon cucumber salad

We’ve decided to spend as much time as humanly possible at the beach this summer, which has led to my other new favorite habit: grabbing a few cookbooks I’ve been meaning to go through and reading them en route. In the fleeting moments when the kids have limited their bickering in the backseat and the traffic isn’t too terrible, when I’ve been away from my laptop and the kitchen for enough hours that I’m ready to absorb new inspiration, I find myself more open-minded and curious to try new recipes than I am, understandably, in the thick of deadlines and or hangry o’clock, approximately 6:15pm when dinner is nowhere near done.

basically all you need

Two weekends ago it was Saladish, a cookbook from Ilene Rosen, who is the chef and co-owner of R&D Foods in Prospect Heights, Brooklyn and previously did a 15-year stint as the savory chef at City Bakery, creating a salad bar with a cult following. This book is a natural progression. “All of the food I really like to eat and make is saladish,” she says in the intro, something I immediately related to. To me, salads are meals and meals can be salads, and only a fraction of them really need leafy greens. Layers of grains or roasted or raw shaved vegetables plus something pickled or punchy and something crunchy and herby and a good vinaigrette; I ate lunch 15 minutes ago and I literally made myself hungry again typing that.

watermelon triangles

I struggled a little as the book continued because I kept running into ingredients I didn’t keep around, pappadum, green garlic, makrut lime leaves, Chinese preserved cabbage, pea greens, and honestly, this is barely the tip of the iceberg. There wasn’t a recipe that didn’t have something that required an extra grocery run (easy for me to get in NYC, but still, I am lazy, and even when I overcome it, I know you guys would appreciate me finding alternatives) but wait, come back. You see, the sun was shining in the windows, little puffs of popcorn clouds dotted a blazingly blue sky, the shore towns were approaching, and I decided to stop being such a curmudgeon and look beyond these sticking points, which in many places are merely accents or extras. And here, at the base of each recipe, I found a dozen things I couldn’t wait to make.

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garlic lime steak and noodle salad

For most of the last decade or two, my dad was on a perennial low-carb diet, eschewing bread and often sugar, save for carefully chosen exceptions. When family would come over for dinner, he’d always tell me I didn’t need to make anything special for him, but I enjoyed the challenge of coming up with a menu that would work for everyone. The results became some of my favorite meals to this day. Previously, dinner parties usually had a carb-assault at the center — lasagna or spaghetti and meatballs or mussels and fries — but in these, protein (and a great heap of vegetables) get the spotlight: chicken gyro salad, street cart chicken (one of my favorites in Smitten Kitchen Every Day), piri piri chicken, and many steak salads. As should be clear, these aren’t bread- or carb-free, but they’re set up in an assemble-your-own style that allows the carb-rejecting to eat as they wish, and the carb-demanding (or not) children to get into the meal too. Everybody wins.

lime juice for marinade and dressingthin rice noodlescooked green beanspersian cucumbers
lightly marinated cucumberssome fixings

This is one of the more recent ones. I jokingly called it the Not-Really-Thai Steak Salad because I was craving a flavor profile, not authenticity. [While it’s probably closest to yum neua yang (grilled beef salad), it wouldn’t include noodles or greens beans, just for starters; neua naam tok (waterfall beef) would have even fewer extras, and is often served with rice.] The first time I made it, while it was delicious, I completely overdid it with fixings: chile-lime peanuts, crispy fried shallots, julienned mango, sheesh, almost full-sized salad bar of options. I was craving it again last Friday (when this handsome couple came over) but vowed to keep it simpler, trying to distill it to its most essential parts — it’s the garlic, lime, and fish sauce marinade that I crave most — and landed on this, and it was so good, it’s officially in the summer rotation now.

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ice cream cake roll

Wait, come back! No matter how charming Mary Berry and Paul Hollywood made them look on that early episode of Great British Bake Off, I know how most of us feel actually feel about making rolled cakes, which is that they’re the worst: pesky with separated eggs, fragile, cracking, prone to failure, causing foul language to leave the mouth of the person cooking. (“You owe me a quarter, mom.” “Not if you want cake.” is a conversation that might or might not happen around here on Passover.) But this one is different. With flour and cocoa inside, plus an additional egg, it’s stretchier and softer, and it doesn’t fight you so much when you want to roll, unroll it, and then reroll it. And you want to do all of these things because this is one of the prettiest ice cream cakes I’ve ever made, and much easier and faster than it looks.

getting startedstiff egg whitesbeat egg yolkssift dry ingredients over

This is one of those old-school recipes I’d seen bouncing around for years and studiously avoided due to an inherent and well-earned distrust of rolled cakes. But then it showed up in a new book this spring, The Vintage Baker*, there as a holiday-ready peppermint cake roll, and I couldn’t resist any longer. I love this story behind this book, which is that one day a decade ago, Jessie Sheehan, then a baker at the new Baked bakery in Red Hook, went into an antique/junk shop with her not-exactly-patient toddler in a stroller that didn’t exactly fit in the narrow aisles, something I can relate to just a little bit. She spotted boxes filled with brightly colored antique recipe pamphlets, the kind that were once distributed by brands as a thank you for purchases but really were just brilliant marketing devices, since all the recipes called for that brand’s goods, and in a haste to leave, scooped up as many as she could carry. She ended up going back for more and more, amassing quite a collection, and the resulting baking she did — with flavor and ingredient tweaks for modern tastes — is assembled in this book. Butterscotch pecan curls, pull-apart cinnamon raisin pull-apart flake bread, sand tarts, sour cream jumbles, and cornflake macaroons, I want to make everything in it. But I think I started in the right place.

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pasta salad with roasted carrots and sunflower seed dressing

Almost every year, I attempt to set off the summer with a pasta salad that aspires to be everything the underseasoned, swmming-in-mayo pasta salads many of us grew up dreading were not. That is, unsoggy pasta that still has a bite to it, dressings with crunch and acidity, and vegetables that are there for substance, not just flecks of color. But this is the first year I did it by public polling, and by public I mean, my husband keeps reminding me how much he likes roasted carrots, Sara, who helps out behind the scenes here, reminded me how much she likes the roasted carrots at the Dig Inn chain, and many of you have told me over the years about nut allergies and nut-free schools and workplaces, which means it’s high time to give sunflower seeds their time in the spotlight. (Besides, I’d choose sunflower seed butter over almond or cashew butter any day, wouldn’t you?)

sad from the store but taste fine
ready to roast

Look, I don’t know anything about dating or making fashion choices by algorithm, but I think the results of this new-recipe-by-polling were exceptional. Carrots are out at the markets right now, but have also come a long way at the grocery store, where I bought these rainbow pretties, although monochrome carrots work too. While they’re in the oven for a quick, high-heat blast, you grind sunflowers (but not all the way, no powder here) with garlic, parmesan (if you wish), lemon zest, and some carrot greens, and if yours came without, a few kale leaves. The green is important here (and I should have used more) because the natural color of sunflower seeds is a bit gray/beige, not exactly the summery brightness one hopes “sunflower” would impart. You then stir in olive oil, lemon juice, more salt, and pepper, more than you think you’ll need because carrots are sweet, pasta is neutral, and you’re going to want the seasoning to stretch across all of it.

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ruffled milk pie

I first learned about ruffled milk pie from Vefa’s Kictchen, a substantial Greek cooking volume that first came out in 2009. A type of galatopita (“pie made with milk,” aka a baked custard pie), this is more striking in appearance than most due to wound and rumbled sheets of pastry, which also providing texture and crunch. It’s so pretty and it sounded so simple — there are 7 ingredients and I bet we keep 6 of them around — it was absolutely, unequivocally something I could get into and want to tell you about immediately save one thing: it uses filo. And would rather do almost anything than work with filo. And I have! I’ve had two kids. I’ve written two cookbooks. I’ve moved apartments. I have planted gardens and taken up running and gone on vacations and okay, maybe I didn’t do all of these things just to avoid using filo in one single recipe, but I can tell you that when the top two items on my to-do list sifted out last week as 1. Purge too-small clothes from kids’ overstuffed dressers, and 2. Make ruffled milk pie, I at last found something I hated more than more than I dreaded working with filo. I am pleased to tell you that my kids clothes are still an unmitigated disaster but this pie is fantastic.

first sheetmessily ruffled filostart your rufflesready to bake

“Geez, Deb, what did filo ever do to you?” Fair question and, in short, it stresses me out. It tears and cracks. It likes to dry out before you can blink and it’s unforgiving once this happens. You’re supposed to keep a piece of plastic on the open package of sheets followed by damp towel on it but when I run a towel under faucet and wring it out, it’s always too heavy and wet and manages to glue all of the sheets together at the edges. I’ve opened up boxes that were nothing but shards. I know, I know, way to sell a recipe, Deb. [Don’t worry, I’ll share some tips for the filo-averse below.]

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chilaquiles brunch casserole

I have never met an intersection of tortillas and salsa and cheese and eggs I did not love excessively, or at minimum, could leave a restaurant where it was on the menu without ordering. Things were relatively controlled between the earliest iteration of huevos rancheros on this site, to a still-favorite, almost shakshuka-ish baked eggs in ranchero sauce with beans, a cheesy broiled lid, and strips of fried tortilla chips in my first cookbook. But it was during a brief trip to Mexico City two years ago that my obsession really went off the rails as I realized I’d need a month to get through all the glorious ways to eat eggs/salsa/tortillas, see also: huevos revueltos al gusto, rancheros mexicanos, divorciados, motuleños, al albañil, and ahogados, not to mention chilaquiles.

12 small corn tortillascrisping the tortillasfried tortillascheddar and monterey jackassembly timestart layering like this

Actually, let’s talk about chilaquiles. Fried tortillas are smothered with red or green salsa and simmered, then topped with shredded chicken, refried beans, or eggs, followed by crema and crumbled cheese and it’s quite amazing on any plate, at any time, anywhere, but when my friend made us this casserole-d version for brunch on New Year’s Day, I threatened to never leave. [Also there was champagne, freshly baked cinnamon buns, and not a single person discussing a cleanse or resolution, praise be.]

ready to bakebake for 15 minutes without eggsadd the eggsfinished

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triple coconut cream pie

I would like to tell you that I made coconut cream pie because after 12 years of requests for it, I submerged my doubts over whether it was my “thing” and finally saw the light. Or that apparently this specific coconut cream pie created by Tom Douglas at Dahlia Bakery in Seattle is so well-known and loved, a previous president would ask for it by name. Or that I made it because I was delighted by the history of coconut in America outlined by Stella Parks in her Bravetart cookbook (which we are already way into), where she explains that the earliest packaged coconut you could get in the US, after the Civil War, was dry and chewy, and not very appealing unless you soaked it in something. That thing became cream for custard, because we have very good tastes. Or that in one of those food holidays I’m a bit dubious of but not above mentioning should the stars/cravings align, apparently May 8th is National Coconut Cream Pie Day, and we might as well begin preparing today.

let's make the pie doughall the buttercoconut crustthin crustthis crust is a (delicious) painready to par-bake, no weights

None of these are true. I actually — in a veritable sad trombone after a build-up like the above — made coconut cream pie because I went so overboard buying coconut for a certain wedding cake I made last summer that I had quite a bit left to use up before its okay-let’s-be-honest-I-blinked-and-missed-it expiration date.

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