Join Caroline Wilson, Corrie Perkin and guest Brendan Donohoe for Ep 118 'Times Have Changed'.

After resigning his position as Channel 7's State Political Reporter recently, Brendan speaks for the first time about his reasons for stepping down after 30 years.

We discuss the Coronavirus and the impacts it's having on our daily life plus we mourn the loss of AAP (Australian Associated Press) and Caro admits to a little accidental text message slip up which saw her send Eddie McGuire a private text meant for a friend!!

Corrie's 'Crush of the Week' is the Aussie Women's T20 World Cup winning team and she's grumpy about rampant Coronavirus panic buying.

In BSF Corrie's enjoying The Mirror and the Light by Hilary Mantel, everyone's raving about Stateless on ABC TV and we've got two sure-fire scone recipes for you (see recipes below).

In keeping with a theme - Caro's 'GLT' is a Who Gives A Crap toilet paper subscription. With 50% of profits going to build toilets and sanitation projects in the third world AND the convenience - it's perfect to help you avoid the panic buy! You can check out their subscriptions HERE.

DON'T SHOOT THE MESSENGER FOOTY TIPPING

We'd love you to join us as we tip the 2020 AFL Season. Sign up for our tipping competition HERE and search for the Don't Shoot the Messenger Podcast competition.

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Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.

Email the show via [email protected].

Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

SAVOURY MUFFINS / SCONES

125 ml water

125 ml milk

1 egg

60ml olive oil

265g Plain Flour

10g Baking Powder

10g Caster Sugar

20g sunflower seeds

20g Pepitas

4g Cayenne Pepper

110g Australian Fetta Cheese

75g Tasty Cheese (shredded)

75g vintage cheddar

50g baby spinach

Combine the dry ingredients in a bowl. Add wet ingredients and spinach and mix until combined. Fold through crumbled cheese gently. Spoon 160g into each muffin case. Garnish with Pepitas, black sesame and white sesame.

Bake at 175 degree C for 27 – 30 minutes.

CARO’S FAVOURITE SCONE RECIPE (from Kel Ireland)

Pre heat oven to 200 degrees C

3 cup SR flour

1 cup of cream

1 cup of lemonade

Pinch of salt

Use a knife to quickly but gently fold the mixture together.

Use only your fingertips to spread out dough to about 3-4cm high

Use a middle or small size scone cutter

Brush tops with milk

Bake for 15 – 20 minutes.

Top with Jam and Cream

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