Ep 186 - All They Want Is A Swing and A Slide

Don't Shoot The Messenger

Join Caro and Corrie for Ep 186.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week we discuss;

• Our latest week of lockdown and the rumours of the carrots being dangled to encourage Sydneysiders to get vaccinated - what would be a suitable reward for Victorians?
• How our leaders dealing with the crisis this month
• With news that David Teague has been sacked from Carlton, Corrie and Caro discuss which clubs handled dismissals better this season

In The Cocktail Cabinet for Prince Wine Store Myles introduces us to Tam Navulin Double Cask Whiskey - perfect for Father's Day.

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

Caro's Crush of the Week for Red Energy is Peter Gutwein the Tasmanian Premier who's standing up against the AFL.

Plus in BSF we discuss;

• The Girl From the Channel Islands by Jenny Lecoat
• Nine Perfect Strangers (Amazon Prime)
• The Sandham Murders (SBS on Demand)
• Clean and Green Pasta by Sarah Pound of Two Pounds Food (see recipe below)

Plus in 6 Quick Questions we pay tribute to Charlie Watts from The Rolling Stones, pit I Dream Of Jeanie against Bewitched! and ponder Nigella Lawson's decision to change the name of her Slut Red Raspberries in Chardonnay Jelly recipe.

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Sarah Pound’s Clean & Lean Green Pasta

Ingredient: Serves 4

Prep time: 15 mins

Cook time: 15 mins

Ingredients:

- 2 tablespoons of olive oil

- 1 packet of spaghetti (or your desired pasta)

- 1 cup chopped rocket

- 1 cup chopped kale

- 1/2 cup lemon juice

- 1 zucchini, roughly chopped

- 2 cloves garlic, finely chopped

- 1/2 bunch basil, leaves torn

- 1/2 bunch parsley, roughly chopped

- 1 cup raw or roasted cashews (leave a few for garnish)

- 2/3 cup of water

- 1/2 teaspoon of salt

- 1 teaspoon of pepper

- 1/2 teaspoon chilli flakes (optional)

- Parmesan cheese for topping (optional)

Method:

1. Cook pasta according to package directions. Drain and add back into pot. Set aside.

2. Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for a 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.

3. In a food processor or blender, add the sautéed zucchini & garlic, kale, rocket, parsley, basil, lemon juice, cashews, water, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.

4. Add 1 tablespoon of olive oil to a frying pan on medium heat. Ad

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