#SistersInLaw dive into the validity of the various defense strategies Trump might use, and how being charged with violating The Espionage Act instead of the Presidential Records Act is so significant.  Then, they look at the pitfalls and potential issues posed by Judge Cannon being the one to handle the case, and explain the Supreme Court’s recent reaffirmation of the Indian Child Welfare Act.

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JILL’S RECIPES:

CHILLED WATERMELON SOUP
One bowl contains 90 calories and almost zero fat.

Makes 4 servings.
1-inch piece ginger, peeled and finely chopped
1 tbsp brown sugar
2 limes: one for zest and both for juice
3 cups cubed and seeded watermelon
2 mint leaves, plus more for garnish
1/4 cup sparkling wine (or sparkling water)
In a small nonstick skillet, gently sauté ginger, sugar, and zest over medium heat 2 minutes. Add lime juice and simmer until no liquid remains. Transfer mixture to a blender and add watermelon, mint, and sparkling wine. Puree until smooth; strain with sieve into bowl. Chill soup at least 3 hours before serving. For a more elegant version: Divide soup into 2 equal portions. Freeze a portion for 3 hours to make a granité (a slushy of sorts) and chill remaining half for 3 hours. Scrape granité into 4 bowls and pour chilled soup over granité. Garnish with mint leaves; serve immediately.



WATERMELON GAZPATCHO
Prep Time: 20 minutes

• 4 cups seedless watermelon (cube 1 cup into into 1/2-inch pieces)
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1 teaspoon salt or more to taste
• 1 to 2 cloves minced garlic
• 1 cup ripe tomato, cubed into 1/2-inch pieces
• 1 cup peeled or unpeeled seedless cucumber, cut into 1/2-inch pieces
• 1/2 cup sweet yellow or orange pepper, cubed into 1/2-inch pieces
• 3 tablespoons minced red onion
• 1 tablespoon balsamic or red-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped seeded jalapeno pepper (optional)
• Pepper to taste
• 2 tablespoons minced cilantro or dill or parsley
• Pinch sugar

Preparation:
1. Purée 3 cups watermelon and transfer to a large nonmetallic bowl. Add lime juice, lime zest, salt, garlic, tomato, cucumber, green pepper, red onion, vinegar, oil, fresh herbs of choice, sugar and jalapeno, if using, and 1 cup cubed watermelon. Mix well.
2. Chill until serving time. For a pretty presentation, fill martini glasses with the gazpacho and garnish with a slice of lime and fresh herb sprig, if desired.



Moroccan Inspired Watermelon Rind Salad Recipe
Rind of half a watermelon
1 tsp cumin
1/4 tsp ginger
3 tbsp lemon
2 tbsp paprika
2 tbsp oil
1 tsp garlic powder (or more, to taste)
1/2 cup fresh cilantro or parsley
1/4 cup scallions or home grown green onions (optional)
Salt (to taste)
Cayenne pepper (to taste)

Instructions
1. Cut the watermelon rind into strips (if it isn't already) approximately one inch thick. Cut off whatever pink part remains on the rind. Cut off the outer green peel, as it isn't edible. You can use a peeler or knife to do this, but a peeler will usually need to go over the peel at least 2 or 3 times, as the peel is quite thick. 
2. Cut the watermelon rind into squares or rectangles (however big you want them to be in your salad). I usually make mine approximately 1 inch by 1.5 inches, give or take. 
3. Steam the watermelon rind until it is soft. The watermelon rind should turn a pale yellow or orange-ish or even pinkish color. (The color may not be uniform, and that is fine.)
4. Let the watermelon rind cool down.
5. Add all the rest of the ingredients and mix well. 
6. Let sit at least half an hour for the flavors to meld. If desired, add more spices at this point.



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