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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.

 

Featured post

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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potato vareniki

[Welcome to the Sous-Chef Series, a new, sporadic feature on SK in which I invite invite cooks I admire over to my small kitchen to teach me — and thus, us — to make one of their specialties. Spoiler: I’m the sous!]

I first heard of the Russian restaurant Kachka when I was last in Portland, Oregon on book tour (hi, Powell’s!), when no fewer than a dozen people separately told me I had to go while I was there. A few said it wasn’t just their favorite restaurant in Portland, but their favorite restaurant, period. This made me all the more sad that I didn’t have time to make it happen. My regrets snowballed when I finally dug into the restaurant’s eponymous cookbook last summer. I was no further than the first page — where the confusion as to what is “Russian” food when “food from the former Soviet Union including Russia but also the countries surrounding it like Belarus, Latvia, Ukraine…” would be more accurate is humorously laid out — when I became deeply, emphatically obsessed with all that I’d missed.

peeled and diced yukon gold poatoesadd butter and seasoning and mash

The book is a delight on every page; a bit of history, a substantial amount of wry observations, some hilarious guides (how to navigate a Russian grocery store, the rules of the “drunk fest” known as a pyanka, how to “tetris” your zakuski spread, and I will never stop laughing about the day in the life of sauerkraut, kickbacks and all, in the former Soviet Union) and recipes that will make you want to take the vodka bottle from your freezer (or start keeping it there, have I not taught you anything), have a rowdy group of friends over, and cook, eat, and drink until you make plans for next time. I immediately bought another copy for my mother-in-law and a third for a friend. I could go on and on, but then we’d never get to the wild thing that happened last month.

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austrian torn, fluffy pancake

A month ago, I made kaiserschmarrn, a shredded pancake, for my kids for a weekend breakfast at the suggestion of my neighbor (coincidentally the partner of the neighbor who challenged me to make dutch apple pie, and thus definitely someone with good taste). It was, as predicted, delicious, and as it’s the year 2019, I posted a photo of it on Instagram Stories in the moments before my children demolished it. It was only then, through an avalanche of DMs, that I learned how deeply beloved it is.

you'll need four eggsegg yolks, flour, sugar, etc.firm peaksfolding whites into batterwhites folded into batterspread the batter in buttered panslide onto a plate for easier flippingflipped
chop or shred itfinish cooking

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braised ginger meatballs in coconut broth

I’ve become the kind of person (a grandmother, perhaps; you can say it) who always implores you to stay for dinner. But it’s less benevolent than it sounds. I mean, yes, absolutely I’d love your company and not just because it will provide a welcome break from our usual dinner conversations of “Please take a bite. Of anything.” “No, I promise, that’s not a parsley fleck.” Or “But you liked roasted carrots last week!” And not just because I’ve found it takes 47 group texts to make dinner plans but if I say “just swing by at 6,” the answer is far more often a simple “Yes!” Not just because it’s part of my ongoing ulterior agenda to make entertaining less fussy — nobody is imagining you’d bring out a tray of hor d’oeuvres on a Tuesday night, thus nobody has to be disappointed that that will literally never happen — and therefore a more frequent thing in our lives. And not just because once you’re already making dinner, accounting for a serving or two extra is barely a hurdle.
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toasted pecan cake

When it’s quiet around here, it generally means one of two things: 1. I’ve been cooking a series of duds, or certainly nothing good enough to clear my throat into this microphone and sing the praises of. Or 2. We’re heading for another episode of Just What Has Deb Gotten Herself Into This Time (see: any Friendsgiving or wedding cake adventure). A couple weeks ago was the former; last week was resoundingly the latter.

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cannellini aglio e olio

If this were still April Fools Day, I’d tell you that my next cookbook will be about how to doctor up a can of beans. But, like the best April Fools Day jokes, it’s only funny if it could be true. Rest assured, I would never, but it’s definitely crossed my mind. It’s usually at lunchtime on a weekday, which is my single biggest failing as a home cook. Maybe you’re shocked that a person with so many ostensibly quick, five ingredient or fewer, and lunch-specific recipes at my disposal would not enlist them during a workday. Or you might gather that between thinking about breakfasts, lunches, and dinners for a family as well as all of the recipes I might create for this site, books, or columns, when it comes to the relatively low stakes of my own lunch, slacking is inevitable.

all you need

That is, unless I spot a can of beans. One of my favorite things to do with beans is to treat them as you would pasta. I don’t do this out of any grievance with pasta/gluten/carbs. I do it because most of our favorite pasta sauces translate so well to other ingredients. From here, I’ve landed on pizza beans, weeknight beans on toast, and this grilled zucchini and white beans with pesto.

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essential french onion soup

[Welcome to the final installment of ✨ Newer, Better Month ✨ on Smitten Kitchen, when I update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs, Extra-Flaky Pie Crust, and Extra-Billowy Dutch Baby Pancake.]

French onion soup is not just a forever favorite of mine, it’s — along with the other recipes I updated this month — what I consider a core recipe in my arsenal because it aligns with so much that I think is important in cooking. It’s totally budget-friendly (and downright cheap) to make. It’s made from buy-anywhere ingredients and very few of them — 99% of the flavor comes from just onions, cooked very slowly, transformed by a technique you need no advanced cooking skills to master. And it has a depth of flavor that is unparalleled in almost anything else I know how to make.

3 pounds of onionspeeled, halvedthinly slicedat the startfully caramelized onionssimmer for 15 to 20

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extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

beat your eggsadd the flour, whisk it smoothwhisk in the milkmelt the butterready to bakeextra-billowy dutch baby

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extra-flaky pie crust

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously.]

The concept of “newer better” is always going to be relative, and no more so than in this recipe. For all of the years I’ve been cooking, I’ve made pie dough one way. I shared the recipe with you in 2008, have referenced it in every recipe for pie since, and, until a couple years ago, never veered from it. My recipe is not an outlier; it contains the same ingredient ratios as 99% of American-style pie crust recipes out there. There might be variations in types of fats, preferred flours, sometimes there’s a little buttermilk or apple cider vinegar instead of some of the water or a little more or less sugar and salt, but they’re almost all the same ratio of fat to flour to water. It makes a great pie crust. Here’s where the relativity comes in: If you make pie crusts the way I’ve long made pie crusts and you’re happy with these pies, stop reading now. There’s nothing to see here! This isn’t for you! This is for people who have tried that fairly standard formula and found it lacking. A little tough. Not flaky enough. It comes up! I’m listening.

flour salt sugarchop your cold buttersquash the butter cubesbigger pieces are fine hereadd cold watermix until dough comes togetherchill until firmchill until firmflour everything wellfolded for extra flaky layers

So let’s talk about what that last one percent of pie doughs do differently. It’s not the butter or the liquid; by and large, these recipes use the same amount. It’s the flour — they use less. If you’re thinking, “but if you use less flour and the same amount of butter and water, the dough might be stickier and harder to work with?” — you are correct. I began auditioning these lighter-on-the-flour doughs a few years ago and found them a little pesky and if you’re wondering if “pesky” is smiled through gritted teeth, well, you are correct again. And I feel pretty comfortable with butter-flour doughs! What does this mean for people who do not? Given that making pie dough at all from scratch is even for some of the most skilled home cooks a hurdle they do not wish to surmount (hi mom!), why suggest a trickier recipe? Why raise the hurdle? (Why download DuoLingo and start with Russian, Deb? Ahem, I digress.)

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perfect meatballs and spaghetti

A little background: Smitten Kitchen is approaching its 13th anniversary on the internet, and I’m hoping for all of our sakes that its 13th year is nothing like mine (some very bad bangs decisions and a whole lotta awkwardness). When I began this site, I knew how to cook very few things. What I did know was what I wanted from the things I was cooking and where the dishes I was auditioning either exceeded my expectations or fell very short. I logged it all here like a dutiful aughts-era blogger with no larger agenda for what it would become, because how could I have known? I never knew I’d still be at it 1200 recipes, two cookbooks, and two children of unparalleled cuteness (no bias here whatsoever) later, although still in a small kitchen because I’d missed the Buy Tech Stocks or Possibly Have Become A Banker memo, but this is not a complaint — not about this lot, not in this lifetime.

I’ve learned how to cook hundreds of things over the years, and I’ve learned hundreds of things from the things I’ve cooked. An editorial conundrum I had never considered but that comes up pretty frequently is what I should do with a recipe way back in the archives that I no longer cook the way I once did. I could leave it. I mean, this website is an Important Historical Artifact. It’s essential that every stupid thing I’ve said in 13 years remain preserved intact on the web for all time. For, like, science. Needless to say, I am not devoted to this point of view.

meatballsready to bake

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salted peanut tart

My devotion to peanut butter and any and all of the ways we smash it up against chocolate would be impossible to question. From peanut butter cookies dotted with more peanut butter and chocolate chips, peanut butter-filled chocolate cookies, peanut butter and chocolate tarts, cakes, icebox and cheesecakes to peanut butter-swirled brownies, peanut butter blondies with chocolate chunks, it shouldn’t surprise you in the least that I also have a favorite Reese’s peanut butter cup shape (egg, as if there were ever a debate). However, my peanut devotion is neither limited to peanut butter or the proximity of chocolate, and so when we ended up at Houseman restaurant a couple weeks ago for dinner, we tried the salted peanut tart with sour cream for dessert and I have not been able to stop thinking about it since.

one minute latermake fork holesskip the weights and use foilpar-baked tart shell

It turns out it’s not just me. It’s “like pecan pie without all the goo” Pete Wells wrote in the New York Times. Tejal Rao described it as “a fine, low-to-the-ground number with a crisp pastry, plenty of actual peanuts, and very little of anything else” for Bloomberg. And Scott Lynch said “this gooey, crunchy, buttery beauty is like the peanut brittle of your dreams, and the whipped, fluffy dab of sour cream adds an unexpected and wholly welcome bit of tang to the party,” on Gothamist.

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