ON TODAY’S SHOW:

School reunions – the awkward nature of them, but why they can be great

We look ahead to Gather Round (and some Barossa Reds)

Why Caro is thankful for Patrick Dangerfield

The new release book Corrie is desperate to read

If you want to contact us, please send an email to [email protected]

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SORRENTO WRITERS FESTIVAL:

YOU CAN WIN 2 x

tickets to our Don’t Shoot the Messenger event at the Sorrento Writers Festival

on Wednesday the 23rd of April.

To go in the draw

simply follow our page and tag who you would like to bring with you to see Caro

& Corrie LIVE in Sorrento!

T&Cs apply at

sen.com.au/win

And head to www.sorrentowritersfestival.com.au

to book tickets!

School reunions:

Love ‘em, hate ‘em, hard to ignore ‘em

The purpose of reunions – work, school, uni, international trips etc

Your first school reunion – and how a lot happened between 18 and 23 or 28

Subsequent reunions and what we observe as we age

Thinking about school what are the key memories

Did school make you who you are

THE COCKTAIL CABINET – with Myles Thomson. Search Prince Wine

Store dot com dot au

This week: To

celebrate Gather ‘Round, Barossa Reds

BSF brought to us by Red Energy: Owned by

Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red

Energy.

BOOK:

Corrie reviews After The Fall by Kirsten Alexander

SCREEN:

Corrie reviews Cry Wolf  SBS on Demand

FOOD:

Caro has a recipe

DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS

Spicy:

Thai chicken soup; opposite, pea soup with parmesan crisps

THAI CHICKEN SOUP

1 tablespoon

vegetable oil

2 tablespoons Thai green curry paste

3 spring onions, sliced

450g chicken breast, thinly sliced

160ml coconut milk

650ml

chicken stock

1-2 green chillies, deseeded and finely sliced

1 tablespoon grated fresh ginger

100g dried rice vermicelli noodles

200g sugar snap peas or snow peas, halved lengthways

2 heads pak choi, leaves separated Juice

1 lime, wedges to serve

Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish

Heat oil in large saucepan; add curry paste and

spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste.

Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring

to the boil and simmer for 10-12 minutes or until chicken is cooked Add

noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until

noodles are tender.

Check seasoning, ladle into serving bowls and

garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4

SIX QUICK QUESTIONS

Corrie to Caro: Which AFL player do you constantly thank the heavens for 

Caro to Corrie: What struck you about the weekend’s protesting crowds in the

United States

Corrie to Caro: What’s’ your latest example of “when the cover-up is worse than

the crime?”

Caro to Corrie: What struck you about Joe Biden this week

Corrie to Caro: What new-release film are you desperate to see

Caro to Corrie: What new-release book are you desperate to read