Guest guest Posted April 18, 2005 Report Share Posted April 18, 2005 Thanks , I want to say the same thing. I know it's not a black or white thing and even good hearted lawyers have to make a living. I have met some stellar lawyers and they are doing that job for the right reasons. I know that it's all around the case and if the case is good then the lawyyer will take it. If the case is not a good case in facts, data and evidence then they will not take it. I have known several lawyers that have relished a righteous case, it feels good fighting for the right thing. Jim In a message dated 4/17/05 4:49:38 PM US Eastern Standard Time, mhysmith@... writes: > The lawyers are becoming multimillionaires off of malpractice - their piece > > of the medical industry pie. They are not fighting to get things fixed. > They like it the way it is because it means money in their own pockets if > you have a tragic death result because of a pharmaceutical drug. > > > I want to take a moment to many of the attorney I know because they are out there. Rare. But they do exist. The ones I work with are not in this for the money. Their focus is on a child or truth they have come to love, and they cry just like we do when things go wrong. Most have spent a fortune themselves in an effort to secure protection for those they defend. I have seen them work day and night with passion and fury, all at the same time they were not paid nothing for their efforts. This was not only to change a child's life but to make a change for all of society. Their efforts are valiant and real. Marhoefer The Defense Foundation for Children USA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2011 Report Share Posted August 4, 2011 I’ve left my grains in their normal amount of milk for two days in my 80º+ kitchen without problems. The kefir will be more sour and more separated but otherwise it should be fine. From: Patt Dinsmore Sent: Thursday, August 04, 2011 9:15 AM Subject: 48 hours I'm planning to take a weekend trip and want to ask how I should handle my kefir grains left at home. Would it be better to double the amount of milk and leave it out in the kitchen for 48+or- hours (house will probably be about 80 to 85 degrees)? Or should I put the grains in milk just covering and place them in the refrigerator? Will placing them in the fridge for that long cause any rejuvenating time? Or any other thoughts? Thank you. Patt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2011 Report Share Posted August 4, 2011 Thanks, . Good to know! Patt On Aug 4, 2011, at 10:37 AM, wrote: > I’ve left my grains in their normal amount of milk for two days in > my 80º+ kitchen without problems. The kefir will be more sour and > more separated but otherwise it should be fine. > > > > From: Patt Dinsmore > Sent: Thursday, August 04, 2011 9:15 AM > > Subject: 48 hours > > I'm planning to take a weekend trip and want to ask how I should > handle my kefir grains left at home. Would it be better to double the > amount of milk and leave it out in the kitchen for 48+or- hours (house > will probably be about 80 to 85 degrees)? Or should I put the grains > in milk just covering and place them in the refrigerator? Will > placing them in the fridge for that long cause any rejuvenating time? > Or any other thoughts? Thank you. > Patt > > Quote Link to comment Share on other sites More sharing options...
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