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
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:
EASY CAULIFLOWER SOUP
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
OPTIONAL TOPPING IDEAS
Drizzle of olive oil or sesame oil, crumbled blue cheese, parmesan, za’atar
YOU WILL ALSO NEED
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.
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