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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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korean braised short ribs

The single most frequently asked questions on this site of late has not been “Wait, you just put peanut butter inside a chocolate cookie, are you pregnant?” (Which is too bad because I want nothing more than an excuse to say this.) It’s not “Can I make this recipe gluten-free/dairy-free/Whole30-compliant?” (Me.) And it’s not even, “How do you do your daughter’s hair?” (We wake her up at 4 to set it in curlers, it’s a little crazy but obviously worth it). It is, in fact, some combination of “I need Instant Pot recipes.” and “How do I make this in an Instant Pot?” or “Should I get an Instant Pot?” Today I’ll do my best (and, of course, just skip ahead if you’ve already made peace with the presence or absence of one in your life):

* Is it worth the space? While I cannot answer for you whether you have the space for another large kitchen appliance, it’s worth noting that the IP could ostensibly replace a slow-cooker (or slow-cookers, in my crazy case), a stovetop pressure cooker, should you have one, and a rice cooker, although I’ll get rid of mine when you pry it out of my cold, dead hands. I can tell you with authority that I don’t have room for mine, but I like it anyway. I also don’t have room for my children and their belongings in this apartment, but I like them anyway (“anyway” = after 7am).

* But I am perfectly happy with my slow-cooker: I think of the IP/other electric multicookers and Crock-Pots/slow-cookers on the same continuum with different speeds. They excel at many of the same things: beans and stocks and long braises. Both are plugged in so you can put stuff in them and walk away (unlike a live gas flame on a stove). The slow-cooker requires you to think about what you’d like for dinner either the night before or that morning before you go off to work — it slows things down. Electric pressure cookers allow you to do it when you get home — it speeds things up. (The IP also makes yogurt, hard-boiled eggs, and rice, you can simmer a pot of liquid in it about as fast as you would on a stove, and you can actually brown things like meat, so it’s got a few other tricks up its sleeve, but rice and eggs at least cook faster on a stove.)

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slow-roasted sweet potatoes

I have been obsessed with the Argentinian chef Francis Mallman since I saw his of Chef’s Table episode in 2015. Sure, about the only thing we have in common is a desire to set food on fire, you know, artfully. He does so these days to great acclaim on his private Patagonian island (and 8 other restaurants around the world), accessible through two flights, a five-hour drive, and then 90-minute raft across a lake. I live on a busy block of a crowded city accessible by nearly every format of public transportation, and do so to moderate acclaim (relative mostly to how well the patrons slept that day) under a wispy-by-design gas broiler.

sweet potatoes

A few weeks ago, my obsession led us to a restaurant named Mettā in Fort Greene, Brooklyn, where everything is either cooked or finished over an open fire (if you go, do so on a cold night and sit at the counter, you’ll be glad you did) where the chef is protégé of Mallman. On the dessert menu is a highly regarded ash-roasted sweet potato with an infused whipped cream* and while it was delicious, forgive me, I didn’t have the Moment with it that every other restaurant reviewer has, but still tucked it away in my head as something I wanted to get back to soon. I just didn’t expect it to be exactly two days later, when I spotted a slow-roasted and charred sweet potato recipe from Michael Solomomov in Saveur. Obviously — because a jump from Patagonia to Fort Greene and then Solomomov is the very definition of “obvious” — it was fate.

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chocolate peanut butter cup cookies

The internet, or at least as far as I’ve seen, has three favorite peanut butter cookies. The first is a thing where you take a peanut butter cookie dough or prepared chocolate chip cookie dough, press it into a mini-muffin tin, press a miniature peanut butter cup inside of it and bake them together. Nobody has ever made these for me and I’m kind of mad about it. The second is this 4-ingredient, one bowl, hand-whisked salted peanut butter cookie, curiously absent in flour, butter and leaveners, that’s been around forever until the clever cooks at Ovenly figured out that using brown sugar instead of white, them into larger half-domes, and covering them with sea salt raised them to the unforgettable. The third is a soft chocolate cookie wrapped around a peanut butter filling and bakes into peanut butter cup cookies. No wait, pillows.

weighing peanut butter is the only way to livepeanut butter bellies, ready to gohello dark cocoain the food processor

I’ve seen them around for years. I thought I’d try my hand at them one day. But then in December, rumor has it that this cookie won the annual cookie contest at my publisher’s. And as a certain cookie — the gooey oat / bake sale winning-est bars in my second cookbook — won the previous year, this cookie effectively knocked it off its pedestal, oh, my interest was piqued. And by piqued, I mean, how dare it.

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stromboli

This is not a stromboli. If we’ve spoken in the last day, I’ve demanded that you weigh on a name for this dish. Pizza Streudel? Thousand-Layer Stromboli? Stromboli Babka? But that’s not where it began. It began as a dish called Scaccia Ragusana, which I found in an old Saveur issue. This stuffed flatbread is a Sicilian specialty from the province of Ragusa, made with a very thin rectangular layer of dough that’s folded in on itself a few times to make a veritable mille-feuille of a pie, with a dozen stunning layers greeting you when you, lucky you, cut into it. Not all scaccias have these thin folded layers; usually only the tomato and cheese ones do, while others have fillings from ricotta and fried eggplant, ricotta and sausage, greens, beans and more, folded over and crimped at the edges, sometimes elaborately with a braid, like a giant empanada.

what you'll need, mostly

I haven’t heard of any that are tweaked to taste like an American pizzeria pepperoni pie — fluorescent red salami rounds, oregano, red pepper flakes, mozzarella and all — but we can thank my husband for this suggestion.

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banana oat weekday pancakes

My favorite buttermilk pancakes are tall, fluffy, buttery show-offs. I make them on the weekend because my mom always made pancakes on the weekend and it feels as weekend-y as cake for breakfast should. But does Thursday morning deserve a pancake, just for being Thursday? I realized recently that a weekday pancake is different to me — fork-mixed, one-bowl, and fairly nutrient-packed, something I could make the kids before school and feel like I was sending them out armed with essentials — and also that my existing recipes left me short. Even these very beloved oatmeal pancakes require you to have or to make oatmeal before you begin, and then use two different flours and two different sugars. I love them… it’s just not happening on a weekday. [See also: complex thoughts or even a bare modicum of functioning before 9 am; alas, I live with two charges who disagree.]

fighting over whose turn it is to help

I found what I was looking for in an old recipe from Gourmet that uses only whole wheat flour plus quick oats, but it somehow not dry or heavy or even overly wholesome-tasting. From there, despite that, the whittling began. I made them with thinned yogurt instead of buttermilk, which I figure more people keep around, and they were great, but then, on a whim, I decided to replace the yogurt in part, and then in full, with mashed bananas and was delighted with the results; the resulting pancakes no longer needed sugar or melted butter to work. I nixed the nutmeg, because: laziness. And, as promised, mixed the whole thing in one bowl with a fork. Sometimes with help, I mean, “help.”

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sheet pan meatballs with crispy turmeric chickpeas

In October of last year, I made one of the best, and prettiest, dinners I’d had all year and couldn’t wait to tell you about them. Then I got a *little* (29 flights and 24 cities in 7 weeks) busy and somehow (somehow!) they — along with the Dutch apple pie, this endive salad and some brown butter carrots I’m still holding out on you — fell by the wayside. And so let me present a long-overdue entry in the Best of 2017 files, eagerly hoping to make a run in 2018.

what you'll need, kindaseason and spice the chickpeastoss the spiced chickpeas with half of onion slicesmix the meatballs

This dish is inspired by two others. The first is a favorite recipe from my first cookbook, the sesame-spiced turkey meatballs that teeter on a lemony smashed chickpea salad; I will forever love the combination of lemon, spices, chickpeas and just enough protein to balance the meal out. The second is a sheet pan chicken with turmeric, roasted and lightly pickled red onions and lemon I spied on the New York Times website last year and couldn’t get out of my head. However, I’m on a bit of a meatball kick, especially since I recently realized (only after all of you have been telling me for years and me stubbornly waiting to find out) how easy they are to bake, and how delightfully they keep their golf ball shape when you do. And those spiced meatballs, just barely tweaked, work fantastically here.

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boulevardier

According to my calendar, on December 19th I ostensibly signed special ordered books at The Strand and then took my two year-old to a holiday party, but I know the truth, which is that I was actually reading this hilarious piece on Bon Appetit from Alex Delany in which he complains that winter cocktails are usually too unsubtly wintery, that he doesn’t need “seven sticks of cinnamon, half a holly tree or a metric ton of cloves, mulling spices or liquor that tastes like cookies” to entice him to drink booze in the winter, and texting my husband that we should make boulevardiers that night after the kids went to sleep.

what you'll need, plus ice

Boulevardier, according to Google, means “a wealthy, fashionable socialite,” (aka “what is the opposite of Deb?”) but from that day on, it will be forever be the official drink of the winter of 2017-2018 (this is the official cookie, by the way) because we’ve found it downright habit-forming.

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split pea soup

Here are a few things I know to be true: Split pea soup is never going to win the winter soup Olympics. Its signature hue of mushy pea green will never be prized as fashionable by anyone but the unfashionable likes of me. If you know people who stand up and cheer when they hear that it’s a split pea soup for dinner kind of evening, you know amazing, rare unicorn people I would like to have over for dinner more often. It could be argued that split pea soup doesn’t help its cause by its, ahem, mushy texture that usually solidifies into a brick in a fridge overnight, which is why it surprised me as much as it did that when I mentioned making it — along with this black bread — in this food diary I kept for Grub Street last week, so many people asked me for the recipe.

what you'll need

I had been eating split pea soup for at least half my life before I realized it was not traditionally a vegetarian soup. Growing up, my mom made it from, well, tubes from the grocery store that included the dried peas and a seasoning packet I thought the results were above reproach. The fact that it was usually from Manischewitz probably could have explained the absence of ham hocks, but I don’t like to jump to conclusions or anything.

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salted butter chocolate chunk shortbread

Can there be a cookie of the year? Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. But if I didn’t, I wouldn’t have seen Alison Roman’s Salted Butter and Chocolate Chunk Shortbread Cookies virtually everywhere, weakening my resistance to the point that I had to try them, and when I did, realizing that just in case you’d missed them on, like, Refinery 29 or Eater or in her incredible first cookbook, I had to tell you about them because they should not be missed.

beat until softened

Roman’s book, however, was not new to me. I was lucky enough to read it the moment it was ready and it instantly became a favorite. If you saw me on book tour asked me what cookbooks I was into this year, I guarantee it came out of my mouth first. Roman has done stints at Milk Bar and Bon Appetit and writes regularly for the New York Times Food and her recipes show: she knows how to make the food we really want to eat. She’s also a sharp writer; I love her love letter to boiled potatoes. There wasn’t a chance I was going to miss the Roasted Broccolini with Lemon and Crispy Parmesan, Caramelized Winter Squash with Toasted Coconut Gremolata, Cucumbers and Kohlrabi in Crunchy Chili Oil, her whole section of Knife and Fork Salads, not-the-usual fruit salads (i.e. all savory), her Whole Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat and Egg Yolk, Baked Pasta with Artichokes, Greens and Too Much Cheese and do I have to stop here? I don’t want to stop here but I’m getting close to just copying and pasting the table of contents.

dice cold, salted butteradding flouri had a lot of small chocolate bars!chopped chocolate

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dutch apple pie

Before I abandoned you (online) to spend time with you (in person) the better part of the last two months, leading to premature but rightly deserved obituaries*, I spend about half of the fall I was in town for obsessed with Dutch apple pie, and a significant amount of that time trying to understand what it was and was not. There seems to be a divide wherein American home cooking sites largely refer to a Dutch apple pie as a deep-dish apple pie (sometimes, but not always, in a cake pan) with a crumb topping and Dutch (or Dutch-sounding; I do not speak the language** so am making an educated guess) cooks use a more cookie-like dough that’s cross-crossed on top with a shiny finish. Fortunately, around this time I remembered that one of my son’s good friend’s mom is Dutch and she was happy to set me on the right course: yes the lattice is shiny, the dough is sweet and more buttery tasting than its American counterpart, the end result looks more like a cake, and please remember to send all samples over.

butter into flour and sugaradd the eggkneaded togetherwrap and chill the dough

divide the dough roughly into thirdscut a circle for the baselining the springform with crustlined crust

From there, I was off to the races… sort of. First I had to watch a lot of videos of home cooks making it and, as no two recipes precisely agreed, basically just throw my hands in the air and hope I could work it out in the kitchen. It does not always happen — figuring things out on an early go — but this time it did. I hope this is a good omen for the year to come, as my cooking wish list for 2018 could fill five calendars, and for you too: this is much, much easier than it looks.

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