Join Corrie Perkin and Caroline Wilson for Ep 160.
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What else to do on Day 3 of Lockdown 3.0 than to jump in and podcast?
Caro and Corrie discuss the safety of Hotel Quarantine in Victoria, what we hate about lockdown and those things we actually can enjoy. . .plus a few Good Local Tips for coping with this snap lockdown.
Corrie has a Crush of the Week for Red Energy - all of the parents of little kids coping with school from home again.
In BSF we talk about;
Caro and Corrie also discuss the merits of Valentine's Day, Trump's acquittal and a whole lot more.
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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.
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Crispy Smashed Potatoes with Walnut Dressing from Bon Apetit
A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Ingredients
4–6 SERVINGS2
lb. new or other small waxy potatoes
1cup Diamond Crystal or ½ cup Morton kosher salt, plus more
⅔ cup extra-virgin olive oil, divided
Freshly ground black pepper
½cup walnuts, coarsely chopped
2 oil-packed anchovy fillets, drained
1 garlic clove
3 Tbsp. golden raisins
4 tsp. Aleppo-style or other mild red pepper flakes
¾ cup sour cream
½ cup mixed tender herbs, such as parsley, dill, cilantro, and/or basil
Lemon wedges (for serving)
Preparation
Step 1
Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending