DUI Lawyers Range in Skill
By: Daniel Jaffe
As a DUI attorney, my job ranges from the mundane to the outright shocking. Some days are regular days at the office, others are spectacular days spent in front of juries or at police stations interviewing cops.
As DUI law becomes more and more strict throughout the nation, there are more and more attorneys who, because they see it as a lucrative opportunity, call themselves DUI attorneys. Having been at this now for nearly a decade, I have witnessed a range of practitioners. There are those who are so skilled at what they do that their craft or art borders on the sublime. There are others who couldn't even sell used cars, let alone advocate for an unpopular client in an unpopular cause.
With the advent of the internet, there is so much misinformation in regards to DUI lawyers. My first suggestion to anybody starting the long and painful process of a DUI charge is to read as much as you can on the subject. There are many good websites out there. I also highly recommend buying a book written by Larry Taylor, a top-notch DUI attorney in California. It is written for lawyers, but if you, as a layperson facing a DUI charge, read and understand it, you will be able to spot the swindler, and hire the wizard.
If you face a DUI, your future is in your hands. Don't recklessly turn it over to somebody just because they claim to be the top or premier DUI lawyer in your area. Check out their credentials. But most of all, educate yourself so that you can not be fooled.
About the Author
Daniel Jaffe is a trial attorney in the Phoenix Arizona Metro Area.
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Excellent Chocolate Recipes:
Marvelous Chocolate Fillings, Ice Cream, and more:
The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).
Chocolate STICKS
- 6 tablespoonfuls of butter,
- 1/3 cup of sugar (scant),
- 1 egg,
- 1 tablespoonful of milk,
- 1 teaspoonful of vanilla or pinch of cinnamon,
- 5 teaspoonfuls of Baker's Cocoa,
- 1/8 teaspoonful of baking powder,
- 1 1/4 to 1 1/2 cups of sifted pastry flour.
Cream the butter until soft; add the sugar gradually and beat well; add the beaten egg, milk and vanilla; mix thoroughly. Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour; stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers. Set on the ice to harden. Sprinkle the board with cocoa and a very little sugar. Use small pieces of the dough at a time, toss it over the board to prevent sticking, roll out thin, cut in strips about one-half inch wide and three inches long. Place closely in pan and bake in moderately hot oven three or four minutes. Great care should be taken in the baking to prevent burning.
It is advisable to gather the scraps after each rolling, if soft, and set away to harden, for fear of getting in too much cocoa, thus making them bitter.
The colder and harder the dough is, the better it can be handled; therefore it can be made the day before using.
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