September 16, 2020

Ep 144 - That's A Stupid Husband Making a Farting Noise

50 minutes

Join Caroline Wilson, Corrie Perkin and special guest Anna Barry (aka Anna from the Op Shop) for Ep 144.

Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.

SHOW NOTES

We're thrilled to have Anna from the Op Shop join us this week to add her reflections of lockdown and COVID unemployment into the mix.

We discuss what Daniel Andrews needs to do next to bump up his approval ratings and contemplate the things we'll do first when restrictions ease, and the items of clothing we're looking forward to resurrecting.

We discuss the latest from the AFL and the hubs and discuss what's next for the AFLW.

Corrie's 'Crush of the Week' for Red Energy are the various guests from Monday's Q&A episode The Age of Loneliness - you can watch it HERE.

In BSF - Anna's already putting Column Mc Cann's latest novel Apeirogon into her Top 5 books of the year - you can order it from My Bookshop HERE (also recommended his other book Let The Whole World Spin). Plus Anna can't wait to cook from Yotam Ottolenghi's new book Flavour - available HERE.

Caro has been watching Season Two of The Split on ABC TV and Anna shares a recipe for Eggplant, Chickpea and Tomato bake from Falastin - click HERE for the recipe or see below.

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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 Crocmedia.

Eggplant, Chickpea & Tomato Bake recipe Falastin by Sami Tamimi & Tara Wigley

Ingredients

5 medium eggplants (2 ¾ lb./1.25 kg)

½ cup/120 mL olive oil

Salt and black pepper

1 onion, finely chopped (1 cup/150 g)

6 garlic cloves, crushed

1 tsp chile flakes

1 tsp ground cumin

½ tsp ground cinnamon

1 ½ tsp tomato paste

2 green bell peppers, seeded and cut into 1 ¼”/3 cm chunks (1 1/3 cups/200 g)

1 x 14-oz./400 g can chickpeas, drained and rinsed (1 ¾ cups/240 g)

1 x 14-oz./400 g can chopped tomatoes

1 ½ tsp sugar

¾ cup plus 2 tbsp/200 mL water

1 cup/20 g cilantro, roughly chopped

4 plum tomatoes, trimmed and sliced into ½”/1.5 cm rounds (12 ¼ oz./350 g)

Preheat the oven to 450°F. Line two baking sheets with parchment paper.

Use a vegetable

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