Monday Madness
Posted by Michelle Moquin on November 18th, 2013
Good morning!
Oh…Happy Monday….
Open your mouth that you are an advocate for women’s rights and not only may your career be jeopardized, but the country as well when it comes to women having a voice on the U.S. Court of Appeals for the D.C. Circuit, a position where we really could use another strong intelligent woman on the bench who is committed to women and their rights.
From Think Progress:
Senate Republicans Filibuster Judicial Nominee Who Dared To Talk About Women’s Rights
*****
As expected, the Senate blocked an up-or-down confirmation vote Tuesday on one of the nation’s leading women’s rights attorneys, Georgetown University law professor Nina Pillard.
Pillard is one of three nominees to the powerful U.S. Court of Appeals for the D.C. Circuit that Republicans committed to block. Democrats have warned that if Republicans go forward with their threat and block all three nominees, they will invoke what is known as the nuclear option, and change the Senate rules with a simple majority vote. Under existing rules, 60 votes are needed to invoke cloture and overcome a filibuster. The Senate vote Tuesday evening was 56-41, meaning that Pillard’s nomination had the support of a majority of senators but was nonetheless blocked.
Two weeks ago, Senate Republicans signaled their commitment to filibustering these nominees when they similarly blocked a vote on Patricia Millett, a nominee that has garnered little particularized opposition from Republicans. Instead, Senate Republicans have cited misleading statistics to claim that judges are no longer needed to fill the three vacant seats, belying the reality that filibustering Obama’s nominees would maintain the conservative stronghold over the court that has blocked environmental regulations and issued a radical ruling that could undercut all federal labor regulation.
Filibustering Pillard, who was rated unanimously well qualified by the American Bar Association, sends an even broader message. Unlike the generalized opposition to Millett and Obama’s third nominee to the D.C. Circuit, Judge Robert Wilkins, Republicans have aimed more personal attacks at Pillard. One prominent conservative group warned of Pillard’s “militant feminism,” saying, “America can’t afford to give a lifetime appointment to a radical ideologue!” And Sen. Ted Cruz (R-TX) attacked a law review article in which Pillard opposed gender stereotyping in public school curricula.
As Senate Judiciary Chairman Patrick Leahy (D-VT) pointed out just before the vote, Pillard is also the third highly qualified woman whose nomination to the D.C. Circuit has been blocked by Senate Republicans. (The other two were Millett and Caitlin Halligan).
Today’s vote against Pillard may confirm what U.S. Supreme Court Justice Ruth Bader Ginsburg predicted when she said her record as a women’s rights attorney for the American Civil Liberties Union “would probably disqualify” her from confirmation if she were nominated to the bench today.
The filibuster of Pillard not only brings Senate Democrats a step closer to invoking the “nuclear option.” It also suggests a grim future for judicial nominees who are open about their commitment to women’s and reproductive rights, and raises questions about who will carry on the legacy of Justice Ginsburg. Among those Republicans who voted against Pillard were a host of Republican senators who pledged during George W. Bush’s presidency never to filibuster a judicial nominee, and some who even said it was unconstitutional.
*****
Readers: Don’t you just love the last line of this write? So much for these repubs thinking filibustering a judicial nominee is unconstitutional anymore. As usual, they vote for whatever works best for them at the moment. In other words, the hypocrisy is still alive and kicking.
Thoughts? Blog me.
Lastly, greed over a great story is surfacing from my “loyal”(?) readers. With all this back and forth about who owns what, that appears on my blog, let me reiterate that all material posted on my blog becomes the sole property of my blog. If you want to reserve any proprietary rights don’t post it to my blog. I will prominently display this caveat on my blog from now on to remind those who may have forgotten this notice.
Gratefully your blog host,
michelle
Aka BABE: We all know what this means by now :)
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November 18th, 2013 at 1:59 pm
It seems the douchebaggery writings amd musings of the inadequate and prejudicial Richard Cohen has been handled so ill save my own gag reflex on that topic.
This topic today is far more threatening and did produce a gag reflex bc if women get held back for giving opinion on women’s rights, what’s next?
I’ve aleeady taken the red pill and now i guess i must kick some Mr Smith Matrix ass :-/ a daunting task indeed.
Brittany, I haven’t seen my name in the same sentence with Anonz’s in a very long time though if you put him and RobertRT along with Mischa and I, hmmm, it could be better than the trilateral or bilderberg mtgs (& it just might get tactile, too ; )
Luv, Zen Lill
November 18th, 2013 at 9:42 pm
I’m alone again?
OK since my Matrix reference may sound like a non sequitor I thought I’d explain, I just saw Matrix again yesterday : ) and I thought of your basic teabagger, er oops, tea partyier as a blue pill dropper and free thinkers (not necessarily all liberals are FT-ers either bc it really isn’t just about being Dem or Repug, that’s just politics 101 BS sold for public consumption) as red pill droppers. Sometimes, I understand why someone would want the blue pill, bc ignorance is bliss.
Howie, just wanted YOU to know I only left you out of my above meeting reference bc it seemed incestous to include my blogging brother in the tactile part of that commentary, hope you understood that?
Misch, chat time tomorrow anytime?
-ZL
November 19th, 2013 at 7:03 am
Howie,
What do you make of this?
http://www.dailymail.co.uk/sciencetech/article-2507377/Humans-NOT-come-Earth–sunburn-bad-backs-pain-labour-prove-expert-claims.html
Luv, Zen Lill
November 19th, 2013 at 10:52 am
I agree with you Zen Lill I would love to hear Howie’s take on this. I do remember way back when this blog was less that a year old that someone it could have been Howie or an Alien that said we were brought here from Mars.
November 19th, 2013 at 10:53 am
Could the action here be exacerbated by the court the appointment is for? I recall that the DC panel holds a special jurisdiction over federal government cases, especially on regulatory issues. Just sayin’.
Republicans suck.
November 19th, 2013 at 10:53 am
If you don’t support war criminals and torture than the Republicans are afraid of you. We need to send them to the Hague for trial.
November 19th, 2013 at 10:56 am
Republicans just don’t respect women.
November 19th, 2013 at 10:58 am
Senate republicans show they are just like the counter parts in the House. They are pissed at her because she dared to talk about women’s rights.
November 19th, 2013 at 10:59 am
Why don’t we just acknowledge that the republicans will never accept any nominee for the courts by Obama and enact the nuclear option.
November 19th, 2013 at 11:00 am
They are against her because she holds the view that women are equal to men.
November 19th, 2013 at 11:01 am
These are people who don’t fear the women in their constituencies that is the truly scary thing.
November 19th, 2013 at 1:46 pm
Fast and Flavorful—Delicious Quick Appetizers
Here are quick, easy appetizers that take less than 10 minutes to make. Serve them for guests or as snacks for the family.
TOMATO-BASIL SHOOTER
This can be made a day ahead and stored in the refrigerator.
1½ pounds ripe tomatoes, quartered, or canned whole peeled tomatoes, drained (about 4¼ cups)
¾ cup fat-free, low-salt chicken broth
1 cup fresh basil, cilantro or parsley, plus extra for garnish
6 Tablespoons tomato paste
2 Tablespoons olive oil
2 medium garlic cloves, crushed
¼ teaspoon cayenne pepper
1 teaspoon sugar
Salt and freshly ground pepper
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Place the tomatoes, chicken broth, herb, tomato paste, olive oil and garlic in a blender or food processor. Process until smooth. Add the cayenne pepper, sugar and salt and pepper to taste. Process to combine the flavors. Pour into a pitcher, and refrigerate until needed. Bring to room temperature, and pour into shot glasses or small martini glasses. Garnish with an herb in each glass. Serves six to eight.
BALSAMIC BLACK BEAN DIP
1 can black beans (15 ounces), rinsed and drained (about 2 cups)
2 Tablespoons chopped red onion
2 Tablespoons balsamic vinegar
1 medium garlic clove, crushed
1 Tablespoon orange juice
Salt and freshly ground pepper
1 small red cabbage
Rinse and drain the black beans. Place in a blender or food processor with the onion, balsamic vinegar, garlic and orange juice. Blend until smooth. Add salt and pepper to taste.
Slice off the bottom of the cabbage so that it sits flat. Slice two inches off the top, and hollow out the center. Spoon the dip into the cabbage and refrigerate. To serve, bring to room temperature. Serves 10.
FIVE-SPICE SHRIMP
The shrimp can be broiled or grilled on a stove-top grill.
12 small wooden skewers (about 6 inches long)
3 teaspoons sugar
1 teaspoon salt
2 teaspoons five-spice powder
½ teaspoon freshly ground pepper
12 large raw shrimp, shelled (frozen and thawed are fine)
Preheat the broiler—the rack should be about six inches from the heat. Soak the wooden skewers in water. Mix the sugar, salt, five-spice powder and pepper together. Toss the shrimp in the mixture. Thread one shrimp onto each skewer, making sure to pierce the shrimp in two places.
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Line a baking sheet with foil, and add the shrimp skewers. Broil six inches from the heat for 30 seconds, turn and broil 30 seconds more. If using a stove-top grill, preheat the grill and cook the shrimp for the same amount of time. Serves six.
HONEY MUSTARD YOGURT DIP
This tangy sweet dip will keep in the refrigerator for several days.
½ cup nonfat plain Greek-style yogurt
4 Tablespoons Dijon mustard
2 Tablespoons honey
Drain the yogurt—place it in a colander lined with a paper towel or coffee filter, and set the colander over a pan or bowl for about two hours. Mix the mustard and honey together until smooth. Add the drained yogurt, and mix well. Taste for flavor, and serve with pita chips, sliced fruit or cut vegetables. Serves six to eight.
MINI QUESADILLAS
Olive oil spray
2 8-inch whole-wheat flour tortillas
¼ pound Monterey jack cheese, shredded (about 1 cup)
1 jalapeño pepper, seeded and chopped (1 Tablespoon)
Several basil leaves or cilantro or parsley sprigs, for garnish
Heat a large skillet over medium heat, and spray with olive oil spray. Add one tortilla. Spread one-half cup of the shredded cheese over half the tortilla. Sprinkle cheese with one-half tablespoon jalapeño. Fold the tortilla in half, and press it down with a spatula. Turn it over, and press again. Cover the skillet with a lid for 30 seconds, or until the cheese melts. Remove from the skillet, and cut into six triangles. Repeat with the remaining tortilla, cheese and jalapeño. Garnish with herbs. Serves six.
CRANBERRY-BAKED BRIE
This can be prepared several hours ahead, refrigerated until needed, brought to room temperature and then cooked right before serving.
¼ cup slivered almonds
1 8-ounce round Brie
1 cup cranberry chutney
Preheat the oven to 325°F. Line a baking sheet with foil, and add the almonds. Place the almonds in the oven while it preheats to toast them, about two minutes, or until they are golden.
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Cut the Brie into two rounds by slicing one inch off the top. Spread half the cranberry chutney over the Brie base. Sprinkle half the toasted almonds over the chutney. Replace the top of the Brie, and spread the remaining chutney over it. Sprinkle the remaining almonds on top. Place the Brie in the oven for seven minutes, then serve on a platter with crackers or small toasted baguette slices. Serves six to eight.
HUMMUS ENDIVE SPEARS
These spears can be made several hours in advance. To clean the endive, wipe the outer leaves with a damp paper towel.
1 large head endive
½ cup prepared hummus
2 sprigs cilantro or parsley
1 cup cherry tomatoes
Cut one inch off the bottom of the endive. Remove the leaves, and place them in a circle on a round platter, thick ends toward the center. Place a rounded teaspoon of hummus in the thick end of each leaf. Snip the cilantro or parsley into small pieces, and place one piece on the hummus. Add the tomatoes to the center of the plate. Serves six.
OLIVE TAPENADE CROSTINI
These can be made one to two hours ahead. Olive tapenade can be found ready-made in jars at the supermarket.
1 small whole-wheat baguette
6 Tablespoons olive tapenade
1 Tablespoon pine nuts
Cut the baguette into half-inch slices on a diagonal. Lightly toast the slices. Spread tapenade over the toasted bread. Sprinkle pine nuts on top. Serves six.
SPICY TUNA PÂTÉ
8 pitted green or black olives
1 6-ounce can white meat tuna, packed in water and drained
3 Tablespoons mayonnaise
3 Tablespoons prepared horseradish
½ cup fresh basil or cilantro, plus more for garnish
2 medium cucumbers, washed and sliced ½-inch thick on a diagonal
Place the olives, tuna, mayonnaise, horseradish and one-half cup of the basil or cilantro in a food processor, and process until smooth. Taste for seasoning, adding horseradish or mayonnaise if desired. Just before serving, spread the pâté on cucumber slices and top with a small basil leaf or sprig of cilantro. Serves eight.
Source: Linda Gassenheimer is an award-winning author of several cookbooks, most recently, The Flavors of the Florida Keys (Atlantic Monthly) and Fast and Flavorful: Great Diabetes Meals from Market to Table (American Diabetes Association).
She writes the syndicated newspaper column “Dinner in Minutes.” DinnerInMinutes.com