October 14, 2020

Ep 147 - Maybe In My 90's I'll Be Able To Conquer It

49 minutes

Join Caroline Wilson and Corrie Perkin for Ep 147.

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SHOW NOTES

This week Caro and Corrie discuss another week in Melbourne lockdown where spirits seem to be at an all time low. How is Daniel Andrew's coping after the resignation of Eccles and Mikakos?

We weigh up the pros and cons of Zoom v In Person interrogations as inquiries go online - and discuss the remarkable situation Glady's Berejiklian finds herself in. Should she stay or should she go?

We talk AFL and make some finals predictions - plus Caro's 'Crush of the Week for Red Energy' is Brisbane Lions coach Chris Fagan.

In 'BSF'

Caro's been reading Too Much Lip by Melissa Lucashenko (available at My Bookshop HERE)

We've been watching Love Sarah on Amazon Prime

Corrie's raving about her home delivered feast by Tables By Jake and shares a recipe for Jake's Candied Walnut, endive and blood orange salad. Check out the recipe below - for more info head to www.tablesbyjake.com.au

Plus in '6 Quick Questions' we talk bizarre lockdown stories, Spring traditions we won't miss, Grand Final entertainment and more.

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Candied walnut, blood orange and endive salad by Tables By Jake

Serves 6

Salad base:

½ head endive (base removed and leaves washed

¼ bunch chives (cut into batons)

¼ bunch parsley (leaves picked and washed)

¼ bunch mint (leaves picked and washed)

2 blood oranges (peeled and segmented) *replace with oranges if blood oranges are out of season. Squeeze juice from remaining orange for dressing

Dressing:

100 ml olive oil

Juice from blood orange should be approx. 50ml

Mix ingredients together and season with salt and pepper

Candied walnuts:

1 cup walnuts

½tsp sea salt

1 cup sugar

2 cups water

Bring water sugar and nuts to the boil and simmer until water is almost evaporated or walnuts look transparent approx. 15-20mins

Once walnuts are transparent place on a wire rack with a backing tray underneath to catch sugar drips

Bake in the oven @ 130 degrees for 15-20 mins, allow to cool. Place into an airtight container for future use. These will keep for 2 weeks

These walnuts are the perfect garnish for salads, accompaniments for your cheese board or even adding a little extra something to your soup topping

*mix all ingredient together in a mixing bowl (using only half the amount of

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