Linda Hirshman tells the fascinating story of the intertwined lives of Sandra Day O’Connor and Ruth Bader Ginsburg, the first and second women to serve as Supreme Court justices.
The relationship between Sandra Day O’Connor and Ruth Bader Ginsburg—Republican and Democrat, Christian and Jew, western rancher’s daughter and Brooklyn girl—transcends party, religion, region, and culture. Strengthened by each other’s presence, these groundbreaking judges, the first and second to serve on the highest court in the land, have transformed the Constitution and America itself, making it a more equal place for all women.
Linda Hirshman’s dual biography includes revealing stories of how these trailblazers fought for their own recognition in a male-dominated profession—battles that would ultimately benefit every American woman. She also makes clear how these two justices have shaped the legal framework of modern feminism, including employment discrimination, abortion, affirmative action, sexual harassment, and many other issues crucial to women’s lives.
Sisters-in-Law combines legal detail with warm personal anecdotes that bring these very different women into focus as never before. Meticulously researched and compellingly told, it is an authoritative account of our changing law and culture, and a moving story of a remarkable friendship.
Here are the recipes we enjoyed that memorable evening . . .
DRINKS & APPETIZERS
Fresh Fruit Margaritas
Juice the following fruits:
3-4 oranges
5 limes
1 lemon
1 mango (optional)
Container of coarse salt, large enough for glass to fit.
Tequila of choice, we splurged and used Hussong’s Tequila.
Crushed ice
Margarita glasses
Juicing can be done earlier and stored in refrigerator until ready to use.
At serving time, quarter 1 lime, rub one section of lime on rim of Margarita glass, then salt the rim. Pour one jigger of tequila in bottom of glass - add more to taste, if desired. Add crushed iced, pour juice over ice to fill glass. Stir and set lime quarter on rim.
Made 3 servings in large margarita glasses.
Guacamole
3 large ripe avocados
1 small tomato
1 small fresh jalapeño finely chopped
2-3 tablespoons lime juice
Salt, pepper to taste
Bag of corn tortilla chips
Cut avocados in half, scoop out fruit, save 2 of the pits and set aside. Mash the avocado with fork until smooth texture. Finely chop tomato and jalapeño. Gently stir in tomato and jalapeño to mashed avocado. Add lime juice and salt and pepper to taste.
To keep guacamole from turning brown: insert 2 pits into the guacamole, so they are entirely covered. Smooth top of guacamole, cover with plastic wrap, press wrap onto guacamole so there is minimal space between the wrap and guacamole. Refrigerate until serving time.
Place chips in serving container, such as a basket if desired.
Enjoy! We certainly did!
MAIN ENTREE
Chicken Tinga-slow cooker recipe
Makes 10 servings
4 skinless, boneless chicken breast halves
1 onion, chopped
1 (15 ounce) can tomato sauce
1 tablespoon cider vinegar
1 cup chicken broth (used lower sodium)
1/4 (7 ounce) can chipotle chili peppers in adobo sauce, chopped and seeded (If you like heat add 1/2 to 3/4 can)
1 tablespoon adobo sauce from can
1 fresh med. jalapeño pepper, seeded and chopped (add 1 more if you want spice)2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 pound chorizo sausage
salt and pepper
*Serve on tostada shells or corn tortillas. Chicken Tinga is very versatile and can also be used in nachos, burritos and other dishes.
Directions:
Mix chicken, onion, tomato sauce, vinegar, chicken broth, chipotle chili peppers, adobo sauce, jalapeño pepper, garlic, oregano, cumin, chili powder, marjoram, thyme, and red pepper flakes in a slow cooker.
Cook on low until chicken is tender and no longer pink in the center, 3 1/2-4 hours. Remove chicken from slow cooker and shred using 2 forks, then return to the slow cooker.
Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
Cook on low for 45 minutes to 1 hour.
Top with Amy’s Cilantro Cream Sauce and serve with Cilantro and Lime Coleslaw Dressing (recipes below)
Amy's Cilantro Cream Sauce
*This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken.
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 (7 ounce) can tomatillo salsa (used “mild”)
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/4 teaspoon ground cumin
2 teaspoons garlic powder (used 1 teaspoon Penzeys roasted garlic)
3/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
NOTE: Recipe adapted from Allrecipes.com
Cilantro and Lime Coleslaw Dressing
1/4 cup chopped green onions
1/2 cup cilantro leaves
2 cloves garlic, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
1/4 cup fresh lime juice
1/4 cup water
1/4 cup oil
1/4 cup mayonnaise
1/4 cup sour cream
Put first 7 ingredients in a food processor and pulse until combined. When mostly smooth, while processor is running, slowly pour in the oil. Add the mayonnaise and sour cream, pulse until combined. Taste and adjust as needed.
DESSERT
Since the rest of our meal was Southwestern fare in tribute to Sandra Day O'Connor, I decided a New York Style Cheesecake was in order in honor of Ruth Bader Ginsburg. I decided to purchase one in order to save time. My Father's Table makes a delicious cheesecake which we all shared and thoroughly enjoyed. Plus, 50% of profits are donated to charities. You can't beat that!
