BROADCASTS.com

Join Caroline Wilson and Corrie Perkin for Ep 145 – The women of Melbourne are falling apart. 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 Back together in the studio again! Shout out to listeners Lindsey in Perth and Doreen from Queensland who posted some face masks and aprons in. We discussed the changes in covid restrictions and observing others’ behaviour. Why does Corrie believe the women of Melbourne are falling apart? Caro paid tribute to Dean Jones the ‘pugnacious bugger’. He was a magical entertainer who set the world on fire. And Corrie reflected on the life of Susan Ryan and Harold Evans. Finals footy across 3 states this weekend, the trade period and Sheedy returning to the Bombers board. Corrie's 'Crush of the Week' for Red Energy is The Wheeler Centre. Corrie recommends checking out Richard Flanagan’s The Living Sea of Waking Dreams. In BooksScreenFood – Caro’s book Bluebird by Malcolm Knox Corrie’s screen The Comey Rule on STAN Caro’s recipe for potatoes (see below) For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod. Email the show via feedback@dontshootpod.com.au. Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE. Don't Shoot the Messenger is produced by Corrie Perkin and Caroline Wilson. Caro’s potato recipe Ingredients 1.2 kg potatoes, peeled and rinsed 6 tablespoons olive oil Juice of 1 large lemon (you can add more depending on what you will be serving the potatoes with) 500ml water 1 heaped teaspoon dried oregano You will also need a non-stick ovenproof dish of about 22 30cm. Method Preheat the oven to 180C. Halve the potatoes lengthwise then cut each half into two or three gondolas, depending on the size of your potatoes. Spread them onto the ovenproof dish. Splash the lemon juice and olive oil over the potatoes, and sprinkle salt and pepper generously. Crush the oregano between your fingers, letting it fall over the potatoes. Turn the potatoes to coat them well with everything. Dribble the water down the sides of the dish and give it a shuffle. Roast for about 1 1/2 hours until the potatoes are tender, melting and a bit golden here and there, with still a bit of sauce in the dish. You will need to turn and baste them every 20 minutes or so. Serve hot and add more salt and pepper to taste. Learn more about your ad choices. Visit megaphone.fm/adchoices