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Join Caroline Wilson and Corrie Perkin for Ep 139. Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy. SHOW NOTES A week into Melbourne's Stage 4 lockdown we reflect on the change of mood once again and wonder how many of us are experiencing what Michelle Obama described recently as low-grade depression. Plus we touch on the worst and the best stories to come out this week - including the wonderful viral video of Dr Jonathan Papson’s PPE rap song on Tik Tok. You can check in out HERE. We discuss the latest AFL news - including encouraging signs that club members have stuck by their teams and helped save them through COVID, plus Caro updates us on the Richmond groping story. In BSF - Caro has been reading The Safe Place by Anna Downes (available at My Bookshop HERE) and she's been enjoying Little Fires Everywhere on Amazon Prime. In the kitchen Corrie has been loving her home delivered meals from Map 58, especially the Beef Bourguignon (check out the recipe below). Corrie's Crush of the Week for Red Energy is the anonymous nurse whistle-blower who spoke up about the reality of the Hotel Quarantine situation in Victoria. We'd love to hear your lockdown stories. Send us a voice mail or email feedback@dontshootpod.com.au. 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 feedback@dontshootpod.com.au. BEEF BOURGUIGNON from Map 58. INGREDIENTS · 1 large carrot, diced thick · 2 large Brown onion, diced · 6 cloves garlic, crushed · 2 kg beef, gravy beef or oyster blade or cut into 3 cm chunks · 1 x 750 ml bottle red wine · 750 ml Beef stock · 1 handful fresh thyme · ½ cup Tomato Paste · 500 gm small mushrooms · 6 Rashers streaky bacon, roughly chopped · 8-10 eschallots · 2 tablespoons fresh parsley- for garnish if desired INSTRUCTIONS 1. Heat 2 Tblsp of EVOO in a large dutch oven or heavy based pot, over a medium heat. 2. Add Carrots, onions, sauté until softened, (about 10 minutes), then add minced garlic and cook for 1 min. 3. Increase heat to high, add beef , cook while continually stirring until beef brown all over . 4. Then add the tomato paste, red wine, beef stock & Thyme. Bring to a simmer on the stove. 5. Cook for further 60 mins –lid on, remove lid and cook for further 30 mins or until beef is tender Meanwhile: Pour yourself a large glass of wine and begin drinking. 6. Add 50g butter to a non stick frying pan, over medium heat add mushroom, bacon & eschallots cook for 10 mins. 7. Add mushroom, bacon eschallot mixture to the pot, allow to simmer for an additional 5 to 10 minutes, stirring occasionally, to combine. Garnish with parsley and serve with mashed potato if desired Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia. Learn more about your ad choices. Visit megaphone.fm/adchoices