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Join Caroline Wilson and Corrie Perkin for Ep 140. 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 Talk of dreams might be banned in Caro's house - but when Nathan Buckley starts popping into your Carona dreams it's worth a mention! Plus Corrie's been having Grandma Rona dreams too. Who's in YOUR Carona dreams? We discuss another week in Melbourne lockdown and praise the reporting on Four Corners this week as they investigate how COVID escaped back into the community after the first wave. We discuss some of the biggest AFL issues of the week including reported divisions behind the scenes at the AFL over several indigenous issues. Caro's 'Crush of the Week' is her son Ned, who's film Greenlight has just been picked up by Stan. You can find more details HERE. In BSF - Caro's recommending the author Angela Thirkill. Corrie's whipped up some delicious morning tea for us from Julia Busuttil Nishimura's new book A Year of Simple Family Food (available at My Bookshop HERE) plus you'll find the recipe HERE and below. And Corrie's also recommending watching Princess Anne at 70 on SBS on Demand. Plus this week Corrie is grumpy about not sleeping well - if you've got any tips on how to get a better sleep, let us know! 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. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia. Email the show via feedback@dontshootpod.com.au. Almond & Rose biscuits from Julia Busuttil Nishimura Ingredients 125 grams whole natural almonds 100g pure icing sugar, plus extra for dusting Pinch of sea salt 250g unsalted butter, softened 300g plain flour 1tbsp rosewater 1 tsp vanilla bean extract Rose petals, to garnish Silver pistachios, to garnish Preheat oven to 180C. Line two trays with baking paper. Place the almonds, icing sugar and salt in the food processor and blitz until the almonds are finely ground, but not a powder. Add in the butter and continue to blitz until the mixture is well combined. Add in the flour, rose water and vanilla and pulse until everything just comes together, scraping down the bowl as you go if needed. It should be soft but not sticky. Add in more flour if necessary. Roll the mixture into walnut size balls and arrange on the trays, allowing room for them to spread as they cook. Place the biscuits in the fridge for 10 minutes to firm up slightly. Bake in the preheated oven for around 15 minutes or until just beginning to Learn more about your ad choices. Visit megaphone.fm/adchoices