Ep 121 - 'What Do You Do With Your Bosoms?'

Join Caroline Wilson and Corrie Perkin for Episode 121 ‘What Do You Do With Your Bosoms?’.

We hunkered down in My Bookshop surrounded by beautiful books for our recording this week. Caro and Corrie have new monthly challenges – Corrie’s going to finish writing her children’s book and Caro’s going to start running again.

We reflect on the week that was as the Coronavirus crisis continues and share Quarantine Hobbies and weird corona moments.

Caro and Corrie discuss the latest AFL News including the huge bail out and the player payments deal.

Caro’s ‘Crush of the Week’ is Brisbane Lion’s coach Chris Fagan, who has pulled out all stops to help his club weather the Coronavirus shut down.

In BSF (Books, Screen and Food) – Corrie’s excited to get cooking from Falastin by Sami Tamimi (with a strong Ottolenghi connection), everyone’s raving about Giri/Haji on Netflix and Caro shares a simple but tasty salmon pasta dish (see recipe below).

Corrie is Grumpy this week with Donald Trump’s treatment of journalists at press conferences and in ‘6 Quick Questions’ we talk awkward retail moments, our favourite Alex Baldwin moments and weird pet sympathy gestures.

For videos and pics make sure you follow us on Instagram @DontShootPod.

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.
Light Lemon and Garlic Pasta with Salmon

Ingredients
· 16 oz. rigatoni/pasta
· 1 teaspoon garlic, minced
· 2 tablespoons extra virgin olive oil
· 1/2 cup basil leaves, finely chopped
· Salt and pepper to taste
· 1 lb. salmon fillet
· Zest of one lemon
· 2 tablespoons lemon juice
· 2 teaspoons capers
· Parmesan cheese, shaved or grated

INSTRUCTIONS
1. Cook the pasta according to package directions
2. Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness
3. Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste
4. Add lemon juice, zest and capers to the pasta and toss to mix
5. Flake the salmon into bite-size pieces
6. Gently toss salmon with the pasta
7. Dish and serve hot topped with freshly grated or shaved Parmesan cheese

Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Caroline Wilson and Corrie Perkin for Episode 121 ‘What Do You Do With Your Bosoms?’.

We hunkered down in My Bookshop surrounded by beautiful books for our recording this week. Caro and Corrie have new monthly challenges – Corrie’s going to finish writing her children’s book and Caro’s going to start running again.

We reflect on the week that was as the Coronavirus crisis continues and share Quarantine Hobbies and weird corona moments.

Caro and Corrie discuss the latest AFL News including the huge bail out and the player payments deal.

Caro’s ‘Crush of the Week’ is Brisbane Lion’s coach Chris Fagan, who has pulled out all stops to help his club weather the Coronavirus shut down.

In BSF (Books, Screen and Food) – Corrie’s excited to get cooking from Falastin by Sami Tamimi (with a strong Ottolenghi connection), everyone’s raving about Giri/Haji on Netflix and Caro shares a simple but tasty salmon pasta dish (see recipe below).

Corrie is Grumpy this week with Donald Trump’s treatment of journalists at press conferences and in ‘6 Quick Questions’ we talk awkward retail moments, our favourite Alex Baldwin moments and weird pet sympathy gestures.

For videos and pics make sure you follow us on Instagram @DontShootPod.

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.

Light Lemon and Garlic Pasta with Salmon

Ingredients

· 16 oz. rigatoni/pasta

· 1 teaspoon garlic, minced

· 2 tablespoons extra virgin olive oil

· 1/2 cup basil leaves, finely chopped

· Salt and pepper to taste

· 1 lb. salmon fillet

· Zest of one lemon

· 2 tablespoons lemon juice

· 2 teaspoons capers

· Parmesan cheese, shaved or grated

INSTRUCTIONS

1. Cook the pasta according to package directions

2. Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness

3. Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste

4. Add lemon juice, zest and capers to the pasta and toss to mix

5. Flake the salmon into bite-size pieces

6. Gently toss salmon with the pasta

7. Dish and serve hot topped with freshly grated or shaved Parmesan cheese

Learn more about your ad choices. Visit megaphone.fm/adchoices