Ep 77 - 'Keep 'em Laughing'

Join Caroline Wilson and Corrie Perkin for Ep 77 ' Keep 'em Laughing'. 

As Caro says we celebrate the light and mourn the shade in life - and there has been plenty of darkness in the past week. We discuss the horrific massacre in Christchurch and question the role of the media and the response from our politicians in the wake of such a crime. What of Fraser Anning's comments and Egg Boi?

We check in with Caro and Corrie's 'Goal of the Month' - can Corrie master the art of baking the perfect sponge cake?

We talk mentoring - why do we need mentors? What influence have our mentors had on us?

Caro has a spiritually inspired 'Crush of the Week' Shane Healy, former footy commentator and educator who's now the Director of Media & Communications for the Catholic Archdiocese of Melbourne.  

Our 'Crush of the Week' is thanks to our sponsor The Interchange Bench www.interchangebench.com.au

If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent. 

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Or see Interchange bench.com.au

BSF - Books, Screen and Food

Corrie's been reading The Story of Lucy Gault by William Trevor (available HERE). 

Caro's been to the movies to see Sometimes, Always and Never and Corrie's been back in the kitchen whipping up a simple but delicious Pancetta & Pea Risotto (see recipe below). 

Caro's grumpy that Barrie Cassidy has announced his retirement from ABC TV's Insiders. 

In '6 Quick Questions' Corrie give us her Top 8 for the 2019 AFL Season and recommends a couple of podcasts (The Reckoning with David Marr on the Rise and Fall of George Pell )   and The Outer Sanctum Podcast.

Caro's pays tribute to her hard copy diary and has a tasty GLT.

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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia. 

 

Pancetta and Pea Risotto - by Linda Malcolm & Paul Jones from Alimentari 

We’re extremely proud of our risotto. We’ve managed to package it up as a take-home meal without compromising the quality. We make the packaged product a few minutes off being finished, so our customers are able to follow simple instructions to finish off the process and enjoy a homemade meal.

INGREDIENTSMETHOD
Bring the stock to a soft boil in a saucepan over medium–high heat.
Meanwhile, heat the oil in a wide, heavy-based frying pan over medium heat. Sauté the onion for about 5 minutes until soft and translucent. Add the pancetta and garlic and cook for about 3–4 minutes, until the pancetta begins to caramelise.
Add the rice and cook, stirring, for about 2 minutes until the rice is toasted and well coated with the oil. Add the wine, scraping any tasty sticky bits up from the bottom of the frying pan. Once most of the wine is absorbed, reduce the heat to low and add a ladleful of stock to the rice and simmer, stirring, until absorbed. Add another ladle, and repeat, simmering and stirring until all of the stock has been added and the rice is al dente. This should take about 20 minutes.
Stir in the peas. Remove from the heat and mix in the butter and parmesan, and season to taste. Serve sprinkled with a little extra parmesan.
2 litressee method for ingredients125mlolive oil1onion, finely diced100gpancetta, cut into lardons4garlic cloves, crushed370garborio rice150mlwhite wine150gfresh or thawed frozen peas30gunsalted butter75gparmesan cheese, grated, plus extra to serve