The Leaker

January 21, 2023

In This Episode:

The #SistersInLaw come together to analyze the involuntary manslaughter charges facing Alec Baldwin stemming from the shooting on the Rust set, and how gun enhancements have a role.  Then they look at how the SCOTUS search for the Dobbs leaker has been handled and it’s relative weaknesses before diving into the case Elon’s shareholders have against him stemming from his reckless actions.

Read the transcript.

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From The #Sisters This Week:

Support The ERA

Flood President Biden’s office and that of Jennifer Klein, head of the White House Gender Policy Council, with emails, letters, and phone calls. Or Click here to send a note: LINK: White House.

Contact your Congressional Representatives and U.S. Senators and ask them to take action to persuade President Biden to do this or to make sure that Congress passes a resolution like the ones Representatives Speier and Maloney sponsored in the last Congress or the one  Senator Cardin is now sponsoring.

Write letters to the editor or opinion pieces – and share them. You can also share this piece and the posts of ERA advocates on social media. LINKS

Join groups actively advocating for the ERA –  such as Vote Equality, the ERA Coalition, NOW, AAUW, Zonta, and the League of Women Voters.

Ask your State legislatures to pass resolutions like the one in the Illinois General Assembly filed by State Rep Jennifer Gong-Gershowitz. It affirms the ERA and asks the various branches of the national government to take action to do the same.


Jill’s Cauliflower Soup Recipe:



1 head cauliflower, about 2 lbs.



Unsalted butter (optional, recommended) – you can sub olive oil or a high quality vegan butter like Earth Balance, if you like


Drizzle of olive oil or sesame oil, crumbled blue cheese, parmesan, za’atar


Medium saucepan, blender

Total Time: 10 Minutes

Servings: 4 servings

Kosher Key: Pareve or Dairy

Remove the leaves and tough core from the cauliflower. Chop into small florets and carefully clean them.

In a medium saucepan, bring 1 quart (4 cups) of water to a boil. Stir in 2 tsp of salt till dissolved. Pour in the cauliflower florets. Bring the water back to a boil and cover. Let the cauliflower cook for about 5 minutes till very soft and tender.

Remove the florets from their cooking water using a slotted spoon; reserve the salted cooking water.

Place the cooked cauliflower into a blender, filling it halfway. Carefully pour in cooking water, adding till it reaches about halfway up the cooked cauliflower.

Cover the blender carefully and blend, scraping the sides as needed, until the soup becomes a smooth puree. You may need to add more cooking water to achieve a soup-like texture. The longer you blend, the more silky and smooth the soup becomes. Add salt, pepper, and butter to taste. I use about 1 tbsp butter (or I’ve used up to 2 Tbsp) for a whole head of cauliflower (1/2 tbsp per batch). Salt is your friend here, if the soup is tasting bland don’t be afraid to add more. You can also add some good quality olive oil or Earth Balance instead of butter if you’d like a richer flavor without dairy. Also add ground fennel.

Repeat process with the remaining batch of cauliflower. Serve soup hot. Leftovers will keep for 1-2 days in a covered tupperware container; soup will need to be stirred after reheating.

Get More From The #Sisters In Law

Joyce Vance: Twitter | University of Alabama Law | MSNBC | Civil Discourse Substack

Jill Wine-Banks: Twitter | Facebook | Website | Author of The Watergate Girl: My Fight For Truth & Justice Against A Criminal President

Kimberly Atkins Stohr: Twitter | Boston Globe | WBUR | Unbound Newsletter

Barb McQuade: Twitter | University of Michigan Law | Just Security | MSNBC

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