visa overstay.
Apr 21st 2005, 1:30 am
#121
Forum Regular
Joined: Oct 2004
Posts: 296
Re: visa overstay.
Originally Posted by candy wy.
at the risk of being flamed by the duck and others i will answer you and say yes kids can aos without permission from the father.
I feel the OP should consult an attorney.
Quite frankly the OP was "in her own words" not factual when She originally posted.. and therefore everyone assumes that what this OP has to say about her daughter's father is true.
No one really knows once someone starts with ... well lets just say.. not factual information.. so the sake of not sounding like I am going off on anyone.
I will say at best.. there are a lot of issues that will need to be addressed.. this is not a typical immigration..
Mother overstayed
Brings child
Marries years after over stay
Who knows why the mother left her country with her child
Does the father really know where the child is and is it true he doesn't care where the child is.. after all we are taking the mothers word.
None of these questions have to be answered TO ME.. I frankly could care less. I am just pointing out that an immigration attorney is this OP's solution for the answers to her questions.
But she needs to be TRUTHFUL instead of posting one thing then when answers don't get the response she wants the story seems to alter etc.
AND as everyone says.. this is a forum.. there are people that want to help but when the OP is NOT factual is that really helping?
Apr 21st 2005, 1:32 am
#122
Forum Regular
Joined: Oct 2004
Posts: 296
Re: visa overstay.
Originally Posted by Boiler
Thank you.
I quite like Duck a L'Orange
Perhaps Ray can provide the recipe?
I quite like Duck a L'Orange
Perhaps Ray can provide the recipe?
Apr 21st 2005, 1:43 am
#123
Account Closed
Joined: Aug 2002
Location: Kentucky
Posts: 38,865
Re: visa overstay.
Originally Posted by Boiler
Perhaps Ray can provide the recipe?
Ian
Last edited by ian-mstm; Apr 21st 2005 at 1:47 am.
Apr 21st 2005, 2:07 am
#124
Forum Regular
Joined: May 2004
Location: my house
Posts: 275
Re: visa overstay.
Originally Posted by evoal2003
Alot more people than you'll ever realise.
i listen to you!
Apr 21st 2005, 2:10 am
#125
Joined: Mar 2003
Posts: 68,280
Re: visa overstay.
Originally Posted by Boiler
Thank you.
I quite like Duck a L'Orange
Perhaps Ray can provide the recipe?
I quite like Duck a L'Orange
Perhaps Ray can provide the recipe?
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.
Apr 21st 2005, 2:14 am
#126
SUPER CRUNCHY BALCONY COW
Joined: Jul 2003
Posts: 9,476
Re: visa overstay.
Originally Posted by Ray
2 cups freshly squeezed FLORIDA orange juice, about 6 oranges, orange rinds reserved
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.
I can't cook so
I can't believe the heat is still on
Apr 21st 2005, 2:14 am
#127
Joined: Mar 2003
Posts: 68,280
Re: visa overstay.
Originally Posted by candy wy.
at the risk of being flamed by the duck and others i will answer you and say yes kids can aos without permission from the father.
Apr 21st 2005, 2:40 am
#128
staying around
Joined: Jul 2003
Location: In peace
Posts: 2,328
Re: visa overstay.
Originally Posted by Ray
There are always two sides to the story.. Of course for all we know the father has reported the child missing...and with the reciprocal agreement the child and mother will get an early flight home courtesy of the USG. and if you did manage that Candy wy..then the system failed there...
the system did not fail..... i just said it is possible. you don't know the details of my case and every case is different..
Last edited by candy wy.; Apr 21st 2005 at 2:43 am.
Apr 21st 2005, 2:43 am
#129
Account Closed
Joined: Mar 2004
Posts: 2
Re: visa overstay.
Originally Posted by Ray
2 cups freshly squeezed FLORIDA orange juice, about 6 oranges, orange rinds reserved
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.
FIRST
Catch you duck.......
(Should you have mentioned excess fat? Sounds a bit personal)
Apr 21st 2005, 2:47 am
#130
Joined: Mar 2003
Posts: 68,280
Re: visa overstay.
Originally Posted by candy wy.
the system did not fail..... i just said it is possible. you don't know the details of my case and every case is different..
Apr 21st 2005, 3:16 am
#131
Joined: Mar 2003
Posts: 68,280
Re: visa overstay.
Anyway forget the duck!!! I think timeofmylife has got more rabbit than Sainsburys... definitely a super sniff job...
Apr 21st 2005, 3:36 am
#132
staying around
Joined: Jul 2003
Location: In peace
Posts: 2,328
Re: visa overstay.
Originally Posted by Boiler
FIRST
Catch you duck.......
(Should you have mentioned excess fat? Sounds a bit personal)
Catch you duck.......
(Should you have mentioned excess fat? Sounds a bit personal)
Apr 21st 2005, 3:52 am
#133
@matthewb76
Joined: Jul 2003
Location: Missouri
Posts: 21,886
Re: visa overstay.
I don't want to add to the band wagon here,
but this stinks a bit like parental kidnapping also to be honest.
I think www.reunite.org wouldn't mind a word with you.
but this stinks a bit like parental kidnapping also to be honest.
I think www.reunite.org wouldn't mind a word with you.
Apr 21st 2005, 4:03 am
#134
Forum Regular
Joined: Oct 2004
Posts: 296
Re: visa overstay.
Originally Posted by Manc
I don't want to add to the band wagon here,
but this stinks a bit like parental kidnapping also to be honest.
I think www.reunite.org wouldn't mind a word with you.
but this stinks a bit like parental kidnapping also to be honest.
I think www.reunite.org wouldn't mind a word with you.
Apr 21st 2005, 4:17 am
#135
Account Closed
Joined: Sep 2002
Posts: 16,266
Re: visa overstay.
Originally Posted by UKintheUSA
You need to file the appropriate paperwork to adjust your status here in the
USA. I am not sure how the kid thing works though. I know you file paperwork called petition for Alien Relative, but since YOU are the foreigner and it's YOUR child, he's the one that does that. I have never seen or heard about anyone adjusting status on a VWP that also includes that they have their kid with them. This sounds like a situation for a good immigration attorney.
USA. I am not sure how the kid thing works though. I know you file paperwork called petition for Alien Relative, but since YOU are the foreigner and it's YOUR child, he's the one that does that. I have never seen or heard about anyone adjusting status on a VWP that also includes that they have their kid with them. This sounds like a situation for a good immigration attorney.
Since the child is under 18 when mum married USC, she is the USC's "stepchild." Since there is no derivative status for "immediate relatives", the "stepchild" needs her own I-130. There ARE differences in the forms though -- no G-325 by petitioner [not a marriage I-130] and due to age of kid, no G-325 for the child. Lower filing fee [why they require the biometric fees for the kid, I don't know -- strikes me as strange]. The petitioner's pic is not required.