Join Caroline Wilson and Corrie Perkin for Ep 255 - How Grey Are You? Goodness Knows.

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SHOW NOTES

This week on the podcast - what is Bridge Congress, and why should we care? Because Caro and her bridge team came 2nd in the nationals! And we are very excited! The girls were pipped on the final day at the Gold Coast championships.

Caro and Corrie have been to a beautiful country wedding, they discuss the politics of Adelaide Writers Week, and wonder about the future of glossy magazines.

In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with a couple of great Spanish Sherry recommendations;

Use the promo code MESS online or instore Bank Street South Melbourne for your 10% listener discount. Prince Wine Store delivery Australia wide via www.princewinestore.com.au

In BSF for Red Energy

Corrie's Grumpy about drivers on country roads, we discuss a warm farewell for Olivia Newton-John, huge praise for the songs of Renee Geyer, divided opinions on whether a new trans-seasonal coat is worth the spend and the growing trend for women to embrace their grey hair. Are you?

We love reading out your emails and messages so don’t forget to contact us via [email protected] or via direct message on Instagram or Facebook via @dontshootpod.

Don't Shoot the Messenger is produced by Caroline Wilson, Corrie Perkin and produced, engineered and edited by Jane Nield for SEN.

Marinated zucchini with walnuts and stracciatella (recipe HERE) from A Year of Simple Family Food by Julia Busuttil Nishimura

1. In a bowl, combine the zucchini with 2 tablespoons of the olive oil and a good pinch of salt.

2. Heat a large frying pan over a high heat and cook the zucchini for 5–7 minutes until tender and golden on all sides. Return to the bowl, add the marjoram or oregano and pour over the vinegar and remaining 2 tablespoons of olive oil. Toss to combine and set aside to marinate for 5 minutes.

3. Spoon the stracciatella onto a small serving plate. Top with the zucchini and scatter over the walnuts and mint leaves. Drizzle over a little extra olive oil and serve with crusty bread to mop up all the juices, if desired.