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The Biggest Fight Of Our Lives: Us Vs. Our Former Landlords & State Farm Insurance Agency
Please note that this story is not only about me (Gonca Esendemir) being attacked
by our former landlords, Anne Marie and William Rose or R, Properties, LLC, but also
about State Farm Insurance Agency paying out over $70,000 to the Rose couple after
they constructively evicted us AND providing them FREE legal representation during the
lawsuits that we filed. Some of this post is opinion, some is straight up fact that is supported
by a paper trail that both the Roses’ and State Farm Insurance Agency left behind (including
emails from their field investigator, Chris Figarelli, who refused to cooperate with our insurance
company during State Farm’s investigation). It’s a long story that took place over the course of
four years and I have attempted to condense it as much as possible.
Some parts of the story that I left out can be further understood by reading our depositions and court
transcripts, as well as reviewing the evidence in this case. There was no settlement (though one was
offered during a pre-trial meeting with the judge by Guy Magnusson, the attorney hired by State Farm
Insurance agency to represent our former landlords) that would have resulted in a confidentiality
agreement being signed between all parties. We ended up winning a week-long jury trial and the
judge did not seal any parts of this case, so we are at free will to discuss it and are protected under
the first amendment of the United States Constitution.
Visit: for more information
#thebiggestfightofourlives #usvsourformerlandlords #statefarminsuranceagency

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!!!!!!! Stonefruit and Mint Julep !!!!!!
Total Time:15 min
Prep:10 min
Cook:5 min
Yield:1 pitcher
To make a mint-flavored simple syrup, begin by boiling the water and sugar with 2 cups of roughly torn and bruised mint in large sauce pot. Boil just until the sugar dissolves completely. Cool and strain the mint out of mixture. Add 2 bottles of whiskey and fruit puree to the infusion. Pour the mixture into a large bottle or pitcher. Stuff the pitcher with the remaining bunch of fresh mint. Cap and put in freezer overnight (if using a pitcher cover with plastic wrap).
Glasses: Wipe the rim of each glass with a lime wedge, then in sugar for a frosted appearance and chill. Fill with julep mixture straight from the frozen bottle and garnish with a mint or lavender sprig.
1/2 cup water
1 cup sugar, plus more for garnish
2 cups mint leaves, plus 1 bunch
2 bottles Southern whiskey
2 cups stonefruit puree (peach, nectarine, apricot, plum, etc.)
Lime wedges
Mint or lavender sprigs, for garnish
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So what’s in it?
!!!!!!!! A proper mint julep has just four ingredients.!!!!!!
— Bourbon: There are good bourbons and less-good bourbons, but I’m not here to snob it all over the place. Use whatever bourbon you want, because it’s your party. Better bourbon will make a better mint julep, which should be obvious. The Solmonsons use rye and only rye in their recipe, which has long been a controversial notion. “Any man who’d put rye in a mint julep … would put scorpions in a baby’s bed,” Kentucky writer Irvin S. Cobb wrote nearly 100 years ago in response to fellow writer H.L. Mencken’s stated desire to use rye.
— Mint: Obviously. A handful of leaves will do.
— Simple syrup: Sugar water, so easy to make and so useful for many other cocktails besides the mint julep. Take equal parts water and sugar, put them together in a pot, set the heat on your stove to medium-low and stir till the sugar is dissolved. Let the syrup cool to room temperature before using and stick the leftovers in the fridge, where it’ll last for a while. You can also steep mint leaves in the water while the sugar dissolves, if you’re feeling ambitious.
— Crushed ice. Always crushed ice, which will very slowly dilute the drink as it melts.
Do I need any special equipment?
The mint julep is traditionally served in a cup made of silver or some other metal that acts as a thermal conductor, “wicking any heat out of the drink,” Eater wrote last year. In other words, metal makes for a deliciously cold julep, slowing the melting of the ice. If you don’t have any metal cups sitting around, any tall, heavy-bottomed cocktail glass will do. You’ll have to muddle the mint in the cup or glass, so now’s the time to use that muddler you got as a wedding present. If you don’t have one of those, use the handle of a wooden spoon.
Okay, so can we finally get a recipe or what?
Again, this is adapted from the “12 Bottle Bar” recipe. Makes one cocktail.
— Handful of mint leaves
— 1 oz. simple syrup (2 tablespoons)
— 2 oz. bourbon (1/4 cup or 4 tablespoons)
— Put the mint in a cup and muddle it by pressing it gently against the sides and bottom of the cup for a few seconds. DO NOT MASH THE MINT. You just need to release the mint’s oils, which does not require a strenuous effort. Over-muddling will result in an overly bitter drink.
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###  For you Special Grilled Chicken with Charred Lemon and Heirloom Tomatoes  ####  3 way

Total Time: 4 hr
Prep: 20 min
Inactive: 3 hr
Cook: 40 min

Combine 1 cup of the olive oil, the Worcestershire, red pepper flakes, onions, scallions and lemons in a large bowl or large zip-top bag. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least a few hours.
Prepare the coals on an outdoor grill to medium hot or heat a gas grill. If using coals, bank them to one side of the grill so that one side is hot and the other less so.
Remove the chicken and vegetables from the marinade and transfer to 2 baking sheets. Discard the marinade. Sprinkle the chicken pieces well with salt and pepper and then place the chicken, onions, scallions and lemons onto the grill. You may lose some scallions or lemons, but hopefully most won't fall through the grates!
Put the cover on the grill to increase the heat and cook the hell out of the chicken. The grill will smoke like crazy, but try to resist opening the lid for 7 minutes or so. Open the lid, flip the chicken and continue cooking, mostly covered, until the chicken is cooked through, about 35 minutes total. If the chicken, lemon and onions are getting too charred, reduce the heat or move them to a cooler part of the grill, flipping as needed. Remove from the grill and let rest for 5 to 10 minutes before serving.
Meanwhile, mix together the remaining 1/4 cup olive oil, the parsley, vinegar and anchovies, if using.
To serve, brush the bread with olive oil and grill on both sides. Divide the chicken, lemon, scallions and onions among serving plates. Place the tomato wedges alongside and drizzle with the vinaigrette. Serve with the grilled bread.
Recipe courtesy of Scott Conant
ü  1 1/4 cups extra-virgin olive oil, plus more for brushing
ü  1 tablespoon Worcestershire sauce
ü  1 to 2 pinches crushed red pepper flakes
ü  2 medium onions, sliced into 1/2-inch-thick rounds
ü  2 bunches scallions, roots trimmed
ü  1 lemon, sliced
ü  2 whole chickens, 2 1/2 to 3 pounds each, cut into 8 pieces
ü  Salt and freshly ground black pepper
ü  1/2 cup chopped fresh parsley
ü  1 tablespoon red wine vinegar
ü  2 to 3 anchovies, well rinsed, finely chopped, optional
ü  4 to 6 slices ciabatta bread
ü  6 to 8 medium very ripe heirloom tomatoes or juicy beefsteak tomatoes, cut into wedges
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Mint Julep

Total Time: 5 min
Prep: 5 min

Yield: 1 serving

Level: Easy

Place mint leaves, sugar and a splash of water into a silver julep cup or a 12-ounce Tom Collins glass. Muddle the mint, sugar, and water together with the tip of the handle of a wooden spoon. Fill the glass with shaved ice, add the bourbon, and stir until combined. Garnish with a lemon or orange slice, a cherry, and a few sprigs of fresh mint.

Recipe courtesy of Bobby Flay


 5 fresh mint leaves, plus a few mint sprigs, for garnish
1 teaspoon sugar
Shaved ice
2 1/2 ounces bourbon whiskey
Lemon slice, for garnish, optional
Orange slice, for garnish, optional
Maraschino cherry, for garnish, optional
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