Thứ Tư, ngày 01 tháng 7 năm 2015

My story Failure to register

MO - My story Failure to register

The following was sent to us via the "Tell Us Your Story" form and posted with the users permission.

By SD:
In the State of Missouri those that predate January 1 1995 are not required to register under State law due to the States Constitutions 13th amendment. But they claim that there is a federal obligation to register with the State. So the State will charge and convict those that predate the law under state law due to federal obligation.

In 2010 I was charged with a State law of failure to register. By this time I had done my research and had only to put a few things together. I was ready. By 2012 my case was dismissed without a word. I can’t even find a clue as to why. But I do know why. I had forced my public defender to ask a couple of questions I wanted answers to.

My questions were simple. If I am not required to register under State law due to the State Constitution then why am I being charged under a State law? If I am required to register with the State under a Federal obligation thus a Federal law then why am I not charged with USC 2250 failure to register under Federal law?

I also gave my public defender research that I was working on. I will give you an idea as what this research consisted of so you can look things up.

According to the US Supreme Court when one case results in two upheld verdicts (both standing) that may conflict with one another the State is required to ensure that no one is charged within such a conflict. If the State fails to do so and the defendant is forced to correct the matter then the State must pay without argument.

This was the first bit of research that I gave out. So my questions were backed up by case law and were starting to cause trouble. So all I had to do was show that there was indeed conflict between the two verdicts to cause the court to try and figure out how to get around this whole issue. I knew there was only one way. That is if I didn’t bring it up formally in the court. At the time I had reason not to.

Back in the 1800s the Missouri Constitution had an amendment that required people to swear an oath that they had nothing to do with fighting against the Union Army. This amendment found its way into the US Supreme Court and the court was trying to figure out how to remove it from Missouri’s Constitution. When the court looked to Congress as a possible they found that the US Constitution had something to say on the subject. The result is that Congress can not pass a law nor be seen to have passed a law that violates a States Constitution.

That got me looking for more on the subject and I found plenty. I gave this to my public defender and the court was silent from there on. I had shown that there was indeed a conflict. So for almost a year it was just going in to get a new date to go back to court to get a new date.

I continued to give out other findings of my research each time I saw my public defender. I gave him little things that showed that I could indeed win a case against the State. There is no way I could post all my research on this matter here. But at least you got a basic idea where to start looking.

Thứ Năm, ngày 04 tháng 6 năm 2015

Amazing lunch salad

So simple but so good. This is what's in the bowl:

2 leftover chicken drumsticks

1 avocado



Small handful edamame beans

Little bit of red onion

1 white nectarine

Balsamic vinegar


Y U M!

Thứ Ba, ngày 02 tháng 6 năm 2015

Orange-soy-ginger chicken legs

Oh, these chicken legs were yummy! At least I thought so. The kids.. Well. Not today. But no worries, I don't blame the chicken. I'll totally make it again.

It's simple. Make a marinade from the zest and juice from one orange. Add grated ginger - about a tablespoon. Add two garlic cloves, minced. Add a tablespoon or so of Japanese soy sauce, and about the same amount of neutral oil. And a small splash of sesame oil.

Marinate about one kilo of chicken legs in this, for about an hour. Then bake at 200 degrees for about 30 minutes, turning about half way through.

You're done!

Thứ Hai, ngày 01 tháng 6 năm 2015

Chocolate orange cake


Sticky chocolate cake is a staple in most households (at least in Sweden), but this one is particularly tasty. I dare say it's the combination between orange zest and vanilla extract that makes this taste so good. Make it at least a few hours in advance, and serve completely cooled - it's better that way. And serve a dollop of cream with it.

As you can see, this was also one of Dante's birthday cakes. Perfect for his little guests and everyone enjoyed it!


As you can see, the photos are far above my usual iphone-level. That's because they're by the super-talented Lisa-Marie Chandler, a superb photographer and a dear friend.

Chocolate orange cake

150 g butter
300 ml sugar
100 ml cocoa powder
2 eggs
2 tsp vanilla extract
Pinch of salt
Zest of one orange
150 ml flour 

Melt the butter. Stir in sugar and cocoa, and the eggs. Add vanilla, salt and orange zest and finally fold in the flour.

Pour into a greased springform tin, and bake at 175°C for about 18-20 minutes. Let cool completely before eating.

Thứ Năm, ngày 28 tháng 5 năm 2015


It's a really warm day today - feels like summer! Perfect time to have a big scoop of gelato for lunch! As always, my very favorite place to go for ice cream in Stockholm is Stikki Nikki. She - Nikki herself - makes the gelato daily, from premium organic ingredients, and the quality is just super. I might ask for a quick behind-the-scenes-tour one day - would that be something you'd want to read?

The flavors vary daily by the way. Today I went for Tin Roof and Walnut. Yum!

Thứ Hai, ngày 18 tháng 5 năm 2015

And the winner is...

Philips Restaurang Hemmet

Congratulations to Anna Selander, who's the lucky winner of the Philips pasta maker! (I used to pick a number.)

Thứ Bảy, ngày 09 tháng 5 năm 2015

Philips Pastamaker - giveaway!

Philips Restaurang Hemmet

At the end of this post - there's a giveaway, so read on!

Philips have recently put out a pasta maker as part of their koncept ”restaurant at home”, meaning you can produce restaurant quality food in the home. This is an extrusion-style pasta maker, and I was really excited to try it since I’d never tried one before. Normal pasta machines – the kinds with a crank – still require you do make a dough, and then spend a lot of time running the dough to the proper thickness, then cutting it. It’s fun but takes a long time, and I find that the pasta often gets pretty sticky and messy. With an extrusion-pasta maker, the pasta is pushed out through different nozzles, to make different shapes. I was given this machine for an honest review, but I happen to love it.

So, to make pasta, you simply add flour to your machine – I used 400 g durum wheat and 100 g regular all-purpose flour. (This is a double batch which made plenty for our family, but you can also make a regular batch which serves 2, generously.) Next, put on the lid and start the machine. Add the liquid – I had two eggs, and enough water to make a total of 190 g.


And that is it. That’s all. The machine kneads the dough, and when it’s firm enough, it’ll start pressing it out through the pasta mold. For our first run, we made spaghetti. You have to cut it as it comes out, which means you can make it super short or as long as you want. The resulting pasta was great! It was firmer and a little drier than the home made pasta I’ve made before, so it didn’t stick at all. It needed a little longer cooking time – about five minutes – but that was fine. My three picky eaters – husband and kids – all loved it.


We tried penne the next time, and again, very successful!  Our third run was plain pasta sheets (which we used to make these) and again - it was so simple. For these, I used less durum wheat and more all-purpose flour, in an attempt to get a slightly softer dough. It was still a little on the dry side, which is a side effect of the durum.  In addition to just pasta, you can also make noodles or even dumpling dough, and you can flavor your pasta as well as long as you keep an eye on the wet-dry proportion. I've even seen someone try to make fresh tortilla chips in the machine - amazing! I *have* to try that next.


Cleaning up is also easy enough. You dissemble all the parts and wash them, and when they’re dry, put them back together. It took me all of three minutes. Which is, incidentally, less time than the pasta needs to cook. I do find the pasta from this machine a little drier than other "fresh pasta", and it needs to cook for a little longer than the pre-made kind. I don't mind this at all, though.

My one and only problem is that I have NO place to store this. It’s a big machine and it’s fairly heavy. I’d love to have it close by but it just really takes a lot of valuable bench space – so you might want to think about that. But other than that, if you love pasta, definitely consider this.

Philips have very generously allowed me to give away one of these machines to one of my readers as well! In order to enter the giveaway, please leave a comment on this post with a recipe for your favorite pasta dish. Don't forget to leave a way to contact you, if you win.  I'll hold a random drawing on Sunday, May 17. (Sweden only, I'm afraid.)