My Law License: How To Make Money As A Lawyer

Locksmithing - now there is a lucrative business. This guy comes over, after I locked myself out of my house like a bonehead. 50, and a whole lot of shame later I was in my house. I never thought that the law was going to be super lucrative, but I was hoping to do a little better than my contemporaries with nondescript undergraduate degrees. Instead, the judge takes his glasses off and rubs his eyes when he has to rule on a messy motion, and I'm paid peanuts in a provincial backwater. Clients are another matter - the bigger the felony sheet, the more they think they are a better lawyer than you.

Despite their superior legal prowess, they still manage to make incriminating statements to the police and Ma and Pa on visitation day. Last, and maybe not least, there is the disdain the prosecutor has for not only your clients, but for you personally. They are flabbergasted as to why your client doesn't just "plead guilty" when their best offer represents perhaps 10% less time than they would get after a jury verdict and sentencing. The difficulty is that we don't treat ourselves well enough as lawyers. We try to skimp on office support, which frankly, we can't afford because our clients routinely stiff us on our already discounted fees. Many of us practice out of fear of a disciplinary complaints, which is a terribly way to be a lawyer. So, to make a long story short - consider being a locksmith, or a surveyor, or any other building trade. You will be paid more, you will worry less on the weekends, and with that extra money you might be able to pursue that philosophy degree on evenings and weekends that you always wanted. P.S. Humorous blog - thanks for the badly needed laughs.

Then, using the side of your knife, scrape all the soft inside of the vanilla bean from one end to the other. You should have a little clump of vanilla seeds on the blade of the knife. 1. In a large mixing bowl, whisk together the milk and cream. Add the sweetener, and whisk to combine. Add vanilla bean scrapings, extract, and the salt. Whisk again to combine. 2. Set the bowl into the refrigerator for 15-30 minutes to let the cream mixture soak up the sweetener a little bit more. Remove from the refrigerator and give another whisk to completely combine. 3. Freeze according to the instructions of your ice cream maker.

Usually you will have to freeze the bowl for at least 24 hours, so make sure you plan ahead! 4. After the ice cream is frozen, scrape into a container and freeze for another 3-4 hours or overnight to “ripen” and let the ice cream solidify even more. Then you’re ready to chow down! 1. In a large mixing bowl, whisk together the milk and cream. Whisk in the cocoa powder until completely combined. Add the sweetener, and whisk to combine. Add vanilla bean scrapings, extract, coffee, and the salt. Whisk again to combine. 2. Set the bowl into the refrigerator for 15-30 minutes to let the cream mixture soak up the sweetener and cocoa a little bit more. Remove from the refrigerator and give another whisk to completely combine. 3. Freeze according to the instructions of your ice cream maker. Usually you will have to freeze the bowl for at least 24 hours, so make sure you plan ahead! 4. After the ice cream is frozen, scrape into a container and freeze for another 3-4 hours or overnight to “ripen” and let the ice cream solidify even more.

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