October 11, 2019

Ep 104 - 'Great To Take Out, Bugger To Get Home'

52 minutes

Join Caroline Wilson and Corrie Perkin for Ep 104.

We kick off with an October Challenge update, analyse the coverage of the workplace relationship between magistrate Rodney Higgins and his substantially younger clerk turned fiance and Caro gives us an update on what's happening in the AFLW.

In BSF Corrie's been reading Maybe the Horse Will Talk by Ellioy Perlman (available HERE). Caro rather enjoyed the film adaption of Donna Tartt's The Goldfinch and she shares a recipe for a Summer Vegetable Salad with Mint and Lemon Dressing from Gourmet Traveller (see recipe below).

Corrie's 'Crush of the Week' is on wonderful book lovers who support independent bookstores (like hers) and she's Grumpy about the prospect of having to move house AGAIN!

In '6 Quick Questions' we chat biopics and Renee Zellweger, journos bagging fellow journos, 50 years of Monty Python's Flying Circus, the issues that may dampen the success of Aussie flick Ride Like A Girl and get the low down on 'cleanfluencers'.

Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.

Visit Vitalsmarts.com.au/dstm to find out more.

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Summer Vegetable Salad with Mint and Lemon Dressing (from Gourmet Traveller)

2 cobs of corn

16 zucchini flowers, trimmed and halved lengthways

3 bunches of asparagus, trimmed sliced diagonally into 4cm pieces

200 gm podded peas

Mint and lemon dressing

¼ cup loosely packed coarsely torn mint leaves

2 green onions, coarsely chopped

2 cloves of garlic, coarsely chopped

2 tbsp coarsely grated lemon rind

60 ml lemon-infused extra-virgin olive oil, such as Colonna Granverde (¼ cup)

60 ml lemon juice (¼ cup)

2 tbsp white wine vinegar

Using a sharp knife, cut corn kernels from cobs, trying to keep in clusters. Blanch corn in boiling salted water for 5 minutes or until tender, refresh in iced water and drain. Blanch zucchini flowers for 2 minutes or until tender, refresh in iced water and drain. Blanch asparagus for 2 minutes or until tender, refresh in iced water and drain. Blanch peas for 5 minutes or until tender, refresh in iced water and drain. Arrange vegetables on a platter.

For mint and lemon dressing, combine mint, green onion, garlic, lemon rind and 2 tsp sea salt in a mortar, and using a pestle, pound to a coarse paste. Transfer to a small bowl,

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