Home recipe of Pasta Con Sarde like seasoned attorney with a character and recipe all of their own

I had been contemplating what type of dinner to make for my wife and myself the other day, and decided to make a pasta con sarde, or pasta with sardines.  And, in this case, the more times you make it the more flavor you add to your taste and the more you add your personal touch to the dish.

This is much like choosing your attorney, in many cases they are seemingly with good credentials, research on the internet is a start, but until you meet them, really not going to know how they perform and in what manner or character.   And, like cooking, it does not have a specific formula.

For instance, when I first began making pasta con sarde, I took a recipe off the internet.   It was good, but did not add an ingredient that I thought added a lot to it, anchovies.    Mine is as follows:
6 baby fennel bulbs, including tops,
8 tbsp. Italian extra virgin olive oil
1 red onion peeled and thinly diced
(I removed the saffron threads (1tsp many cases) that is included in many recipes to enhance anchovy flavor)
50 grams of currant (do not use raisins really effects the flavor)
150 g of pine nuts ( this is a really important ingredient)
10 anchovies if from can or less if you are buying them whole and filleting them yourself
10 Sardines, or more if you are again buying them fresh and filleting them yourself add two more
1 pack of spagetti pasta

First, cook the pasta separate for half time at boil, about 5 minutes, and at the same time, add the other ingredients into a higher frying pan, first heat the olive oil, then add the fennel and onions, then the pinenuts, wait about a minute or two between each, then all the fish, and currants at the same time.      Cook for about 10 minutes total, adding salt and pepper generously, then at the end, add the pasta for cooking it the rest of the way for another 5 minutes with a little bit of the pasta water.  You need to look and see how it is cooking to determine how much of the water to add, but not too much because you do not want to have too much water there.

As you will notice, I have a few more ingredients, and a few less, the saffron for instance I have left out, and due to the red onions and anchovies they make up a different flavor.  This is to my taste.  

In similar matter you might walk into an attorney's office and begin to interview her as a client and should be very careful to check the way they talk, walk, discuss, and even follow up with you in a certain way, call back, email, only her paralegal speaks with you.  Check body language, dress, preparation for initial interview, and then ask about them.   Ask about experience in field, not necessarily a complete yes or no to retaining, litigation experience if in that area or transactional if in that type of case.  

Attorneys use the term, practice, and this means a lot here.  Lawyers develop differently, and while it is a little difficult to figure this out immediately, you should really probe the different type of legal experiences they have had and the different life experiences too.     Do not be afraid to find out the ingredients that make up your lawyer.

But, be careful too, you must be comfortable, rely less on other unknown attorney recommendations to evaluate.   You need to remember that law is not a science, and that many lawyers have a certain style in their practice.   Some are filled with hyperbole, and this might work, and you might like that, but low key attorney, may actually know their field the best.   If you become disappointed in service, indicate this to the attorney and see their explanation.    Remember, you may switch lawyers, at any time.   Be careful on jumping ship right away, it is difficult for another attorney to know the actual details of your case, and many will compete and attempt to persuade you.     Usually, best to stay the course, unless you see many missing pieces of the case.

And, if a few ingredients that are not critical are left out of the litigation, this is just the tactical decisions made by your counsel, and should not judge them or their practice on your claim.   A litigation like a recipe does not follow the same exact method to get to a great dish. 

  

If you leave out the sardines and fennel in pasta

 con sarde, you should definitely look elsewhere

 for your recipe and likewise attorney makes a

 similar mistake then find another one; you

 might have a cod of a lawyer.