AAJ Convention: Baltimore trial lawyer trifecta

July 25, 2014

VesperThomson Reuters, my cuz Tom Vesper and I are offering any of you who want to show up this year in Baltimore for AAJ’s convention and check out the Thomson Reuters exhibit area a chance to win a trifecta for (1) yourself, (2) your family & friends, and (3) your law firm and its clients. And to win this “trial lawyer trifecta” you don’t have to go to Pimlico – just stroll by the Thomson Reuters exhibit to browse Trial Lawyers Cookbook (by Yours Truly & my cuz Tom Vesper).

AAJ & all PI lawyers can learn the “TRIPLE PLAY OF DEP PREP: HOW TO BULLET PROOF PLAINTIFFS” and see Tom’s tried-tested-ready-to-use forms and outlines for:


The Cookbook also includes deposition preparation techniques I guaranteed will improve

  1. your clients’ medical exams or DMEs (Defense Medical Exams),
  2. your clients’ depositions, and
  3. their trial testimony.

Speaking of “triple  sec” or liqueurs –here’s a very tasty/easy to make dessert/snack  we offer you in the “Dolce” (Dessert/Sweets) section of our cookbook:


INGREDIENTS (Makes about 55 cookies):

1 cup All-purpose flour

1 tsp Baking soda

1 cup Butter or margarine

¾ cup Packed brown sugar

1 tsp Amaretto liqueur

½ cup Granulated sugar

2 ½ cups Regular or rolled oats

1 cup Snipped apricots

½ cup Finely chopped almonds

For The Glaze:

2 cups Sifted powdered sugar

2 or 3 Tbsp Amaretto liqueur


Stir together flour and baking soda and set aside.

In a large mixer bowl, beat butter or margarine until softened.

Add brown sugar and granulated sugar and beat until fluffy.

Add egg and 1 Tbsp of Amaretto and beat well.

Add flour mixture and beat until well mixed.

Stir in oats, apricots, and almonds.

Drop, by rounded tsps, onto an ungreased cookie sheet.

Bake in 375̊ F oven for 8-10 minutes or until done.

Cool on cookie sheet for 1 minute, then remove and set aside and cool thoroughly.

Stir together powdered sugar and enough of the remaining Amaretto liqueur to make an icing of drizzling consistency.

Drizzle over cooled cookies and allow to dry.

BOCCONCINI: Apricots are Armenian? I couldn’t believe it!? But according to my Cuz Dom, the scientific name of this species of fruit, plum or prune is Mala armeniaca or “Armenian apple.” “Apricot” came from a tree mentioned by Ancient Roman Pliny for these apples (mala); it also comes from praecocia, “cooked or ripened beforehand.” And if you cook Arlene’s cookies “beforehand,” you will be a big hit in any orchard!