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| Santa Loves All Kids. Even Ginger Ones Like Sedgwick Detert General Counsel Michael B. McGeehon |
In August, the identity of computer hacker Beth Sheresh of SystemsResearch.org was exposed as a Washington State hacker and best friend of Toni Towe. We also linked Autodesk of San Rafael and San Francisco to Beth Sheresh. Matthias Liechti is married to a woman from Thailand, who just happens to be a close friend of hacker Beth Sheresh. Don't these pathetic people have a life?
Dailybooth hackers Jon Wheatley, Catrific aka Catherine Valdes, Ryan Amos and Ryan Dice Kusaba continue to hack and harass this blogger and infect her template with malicious code and other acts of cyber terrorism. Next week, we seek a permanent Order of Protection against psychotic stalker Toni Towe and ask the court to jail her for countless violations of our restraining order. We will ask the court to jail her forthwith.
In the meantime, lawsuits for money damages against Michael B. McGeehon, psycho attorneys Joseph R. McFaul and J. Craig Williams takes place next week. Of course, we look forward to the findings of the State Bar against Joseph R. McFaul and J. Craig Williams and await our call to testify against them in State Bar court. Merry Christmas, indeed! Our NorCal attorney is preparing a lawsuit against Dailybooth, Jon Wheatley and his hacking network ASAP. We found the spyware in the university computer we've been using and we are waiting for the police to analyze it. Of course, it was spyware. Jon and Dice embedded an "ox" program in our blog template. That's a new one. See ya in court hackers and stalkers!
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This despicable Christmas card is no relic from the past. It was pulled from retail card racks this week after complaints were filed by the outraged public. People can be cruel. Even when it comes to the color of one’s hair. No doubt, Sedgwick Detert General Counsel Michael B. McGeehon was teased during childhood as a “ginger” head.
Therefore, you would think Mr. Michael B. McGeehon would be more sensitive to my personal rights and feelings as a target of the Sedgwick Detert malignant lawyers and bullies who continue to hack into my computer, harass and threaten me into silence. Yet, in the face of undeniable evidence and ongoing criminal and State Bar investigations, Michael B. McGeehon continues to ratify the actions of his attorneys even with the knowledge of the anguish and injury I am subjected to on a daily basis. Moreso, a federal court judge exposed fraud and corruption by the Sedgwick Detert law firm in a recent court ruling dismissing a frivolous Sedgwick Detert lawsuit, which was nothing more than a thinly veiled “shakedown” of a deep pocket target.
Today, I draw a line in the sand. The Sedgwick Detert Moran & Arnold law firm is hereby placed on formal notice. Cease and Desist forthwith and compensate me for the damages you have caused me to date. Your failure to do so will result in an immediate federal court law suit in the United States District Court, Central District of California for injunctive relief to prevent any and all persons acting at the direction of any Sedgwick Detert attorney from continuing to hack, annoy, destroy or access this or any of my websites pending a trial for a permanent injunction.
Additionally, I will seek $5 million dollars in damages against the Sedgwick Detert firm and its agents and representatives for Violation of the Computer Fraud and Abuse Act, Identity Theft, Cyberstalking, Invasion of Privacy, Extortion, Destruction of Personal Property, Spoilation of Evidence, Personal Injury and Punitive Damages in an amount to be decided at trial. The suit will name Michael B. McGeehon, James Craig Williams and Sedgwick Detert Computer Hackers, inter alia, Ryan Daisuku Kusaba, Chad Scira, Jon Wheatley and his DailyBooth crew: Tam Denholm, Paul Fraser, Emilie Rose Burt et al.
This is my last warning. I am fed up with this madness. It ends NOW!
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Martha Stewart’s Gingerbread Cupcakes
Makes 10.
* 2 teaspoons baking soda
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 8 tablespoons (1 stick) unsalted butter, room temperature
* 2/3 cup packed dark-brown sugar
* 1 cup unsulphered molasses
* 2 large eggs, room temperature, lightly beaten
* 1 recipe Butter Glaze
* 1 recipe Chocolate Glaze
* 1 recipe Meringue Buttercream
Cupcake Baking Directions
1. Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
2. In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
3. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.
Butter Glaze for Gingerbread Cupcakes
Ingredients
Makes 1 1/2 cups, or enough for 10 large cupcakes.
* 2 1/2 cups sifted confectioners’ sugar
* 8 tablespoons (1 stick) unsalted butter
* 2 tablespoons plus 2 teaspoons milk
Directions
1. Place 1 1/4 cups confectioners’ sugar in a medium bowl. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove the pan from heat; immediately pour the melted butter into the bowl with the sugar. Add 4 teaspoons milk; whisk until mixture is smooth. Working quickly, dip the top of each cupcake into the glaze, and place cupcake right-side up on a wire rack.
2. Repeat step 1; glaze remaining cupcakes. Allow glaze to set, about 20 minutes, before decorating.
Chocolate Glaze for Gingerbread Cupcakes
Ingredients
Makes 1 3/4 cups, or enough for 10 large cupcakes.
* 6 ounces best-quality bittersweet chocolate or semisweet chocolate
* 1 cup heavy cream
Directions
1. Chop the chocolate into small pieces, and place in a medium bowl. Scald the cream, and pour it over the chocolate. Let the mixture stand 5 minutes, then stir until smooth.
2. Let the glaze stand at room temperature for about 10 minutes.
3. For the smoothest possible surface, carefully dip the cupcakes into the prepared chocolate glaze. Let cupcakes drip, dripped-side down, for several seconds, and then turn right-side up. Allow glaze to set before decorating.
Meringue Buttercream
Ingredients
Makes 5 cups.
* 1 1/4 cups sugar
* 5 large egg whites
* Pinch cream of tartar
* 1 pound (4 sticks) cold unsalted butter, cut into small pieces
* 1 teaspoon pure vanilla extract
Directions
1. In a small saucepan over medium heat, bring the sugar and 1/3 cup water to a boil, and boil until syrup reaches soft-ball stage (a candy thermometer should read 238 degrees).
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until they are foamy. Add the cream of tartar, and beat on medium high until the mixture itself is stiff but not dry.
3. With the mixer running, pour the sugar syrup into the egg-white mixture in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter, piece by piece, on medium speed.
4. Add the vanilla extract, and beat for 3 to 5 minutes, until the frosting is smooth and spreadable. If the frosting looks curdled at any point during the beating process, keep beating to smooth it out. If the frosting becomes too soft for piping, stir it over a large bowl of ice water until it stiffens.
