A COUSIN RIVALRY GAVE THE SUPREME COURT ITS POWER (YES, REALLY)
When Justice Ruth Bader Ginsburg passed away and Judge Amy Coney Barrett was nominated to take her place, the eyes of the country turned to the U.S. Supreme Court. It’s no secret that the court has a lot of power. Its decisions, like Loving v. Virginia , Brown v. Board of Education , and Roe v. Wade , have reshaped America. But how did just nine people come to hold so much sway? Well, the answer lies with two rival second cousins: Thomas Jefferson and John Marshall. Back in 1803, the Supreme Court was the laughingstock of Washington. It was a collection of misfits (including a man nicknamed “Red Old Bacon Face”) and met in Congress’ basement. When Marshall was chief justice of the court and Jefferson was president, the cousin controversy reared its head.
Marshall and Jefferson were in rival political parties and, to add insult to injury, Marshall's mother-in-law had once spurned Jefferson’s romantic advances, according to Washington legend. In 1803, Jefferson (a Republican) was upset because a judge whom his predecessor, President John Adams (a Federalist), had tried to appoint to the Supreme Court was suing Jefferson's secretary of state over failing to actually appoint him. This judge-to-be was named William Marbury, and he took his case straight to the U.S. Supreme Court pursuant to the Judiciary Act of 1789. After hearing the case, Marshall had two options. He could side with Jefferson, even though he believed he was legally wrong, or he could side with Marbury and risk the wrath of the president, who he feared would dissolve the court. In a historic twist, he chose door No. 3.
Digging through the Constitution, Marshall discovered a line that required cases to go through a lower court before coming to the Supreme Court. That made Marbury v. Madison , which had come to the Supreme Court directly, out of Marshall’s jurisdiction. It also made the law Marbury had operated under unconstitutional. When Marshall pointed this out, it was the first time the Supreme Court had ever ruled on constitutionality, which set the precedent for its power today. To learn more about this crazy piece of history, check out “Kitten Kick the Giggly Blue Robot All Summer,” an episode of the podcast “Radiolab.”
CRISPY FISH WITH BROWN BUTTER SAUCE
Want to enjoy the decadence of the holiday season without adding too much to your waistline? Swap red meat for fish and serve this delicious, easy dish.
INGREDIENTS
1 tbsp olive oil
1/2 cup blanched hazelnuts, chopped
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4 5-oz Chilean sea bass or salmon fillets, skin-on
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2 tsp lemon juice
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Salt and pepper, to taste
Lemon wedges, for garnish
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6 tbsp unsalted butter, cut into pieces
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DIRECTIONS
1. In an unheated skillet, add oil. Season fish with salt and pepper, then add to skillet (skin-down). 2. Heat the skillet to medium and cook for 4 minutes. With a spatula, press each fillet down, rotating between fillets every few seconds. When the skin begins to crisp, stop pressing and cook 8–10 minutes, then flip and cook for another minute. Remove the fish. 3. Wipe the skillet clean and return to medium heat. Add the butter and hazelnuts. Heat, swirling continuously, until butter foams and browns. Remove from heat. 4. Stir in lemon juice and season to taste. Pour over fish, garnish, and serve with salad.
Inspired by BonAppetit.com
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