Photo of Michael B. McGeehon
via Google Images
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 the 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!
The hackers also broke the links to my blog posts and deleted my blog search box. Accordingly, I created a compendium of all Sedgwick Detert posts. They appear below.
Camp Sock Monkey Hates Mean Old Lawyers
San Francisco Sock Monkey Lawyer
Sock Monkey Words for Sedgwick Detert Lawyer Michael B. McGeehon
The Sedgwick Detert Law Firm is Stalking Sock Monkey
A Final Warning To Sedgwick Detert General Counsel Michael B. McGeehon
The Sedgwick Detert Hacker Script Designed To Destroy My Evidence
A Sock Monkey Bag of Coal For Sedgwick Detert General Counsel Michael B. McGeehon
Gingerhead Sedgwick Detert Counsel Michael B. McGeehon + Gingerbread Cupcakes
Zen Cupcake is One Crazy Mad Cupcake. No More Hackers, Ever!
Shark Cupcakes for Sedgwick Detert General Counsel Michael B. McGeehon
Sedgwick Detert Still Stalks Zen Cupcake Even After Cease + Desist
Zen Cupcake: Happy Thanksgiving Cupcakes!
Martha Stewart's Gingerbread Cupcakes
* 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
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
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
Makes 1 3/4 cups, or enough for 10 large cupcakes.
* 6 ounces best-quality bittersweet chocolate or semisweet chocolate
* 1 cup heavy cream
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.
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
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.