Join Caroline Wilson and Corrie Perkin for Ep 239 - Now, Is Everyone Having a Good Time Out There?
This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.
This week on the podcast Caro and Corrie share a little slice of their l recent visit to Queensland for a special occasion celebration – Queensland it has been too long! A week on from Andrew Thornburn stepping down as the CEO of Essendon – we reflect on how weirdly that story became a political issue.
Ita Buttrose has been calling out ageism against seniors – is it just another thing we have to content with now? How do we make older people feel relevant, employable and needed? You can listen to Ita's interview on RN
HERE.
In the Cocktail Cabinet for Prince Wine Store we invite you to join us on October 26th for an instore catch up. Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in.
Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page
HERE.
BSF
Lessons by Ian McEwan
Chrissy’s Marinated Prawns (see recipe below)
Caro’s Grumpy about price gouging and flight cancellations in the airline industry – are they getting the reputation as the new ‘banks’?
In 6 Quick Questions Caro and Corrie discuss;
- Concussion – the AFL’s most frightening elephant in the room
- The Danish Royal Famlily are scaling down. Should the Brits do the same?
- Oscar Wilde stories
- The Lust, Love, Lost exhibition at the Shrine of Remembrance – more details HERE.
Plus Corrie shares some amazing facts about children and their growth spurts.
To receive our weekly email which includes recipes SIGN UP
HERE.
For videos and pics make sure you follow us on Instagram, Facebook or Twitter
Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Chrissy’s Marinated Prawns
Make up like a pesto paste
Coriander – chopped
Lemon Grass (only the white bits)
Lime rind – finely grated (but no juice or it will cook the prawns)
Ginger garlic, olive oil, fresh chili
Lots of salt and pepper.
Make into a thick pesto past.
Put raw prawns in a plastic bag work mix through. Refrigerate until ready to cook (couple of hours).
Pop on the BBQ or grill and serve.