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Join Corrie Perkin and Caroline Wilson for Ep 160. 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. And thanks also to Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au What else to do on Day 3 of Lockdown 3.0 than to jump in and podcast? Caro and Corrie discuss the safety of Hotel Quarantine in Victoria, what we hate about lockdown and those things we actually can enjoy. . .plus a few Good Local Tips for coping with this snap lockdown. Corrie has a Crush of the Week for Red Energy - all of the parents of little kids coping with school from home again. In BSF we talk about; Maggie O'Farrell's brilliance including Instructions for a Heatwave andThis Must Be The Place (available at My Bookshop HERE). The Little Drummer Girl (on SBS or Stan) News of the World on Netflix (recommended by Anna from the Op Shop) Silent Witness on ABC TV and Iview Call My Agent on Netflix Caro's raving about the Crispy Smashed Potatoes with Walnut Dressing from Bon Appetit (get the recipe HERE or see below). Caro and Corrie also discuss the merits of Valentine's Day, Trump's acquittal and a whole lot more. To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via feedback@dontshootpod.com.au. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE. Crispy Smashed Potatoes with Walnut Dressing from Bon Apetit A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes. Ingredients 4–6 SERVINGS2 lb. new or other small waxy potatoes 1cup Diamond Crystal or ½ cup Morton kosher salt, plus more ⅔ cup extra-virgin olive oil, divided Freshly ground black pepper ½cup walnuts, coarsely chopped 2 oil-packed anchovy fillets, drained 1 garlic clove 3 Tbsp. golden raisins 4 tsp. Aleppo-style or other mild red pepper flakes ¾ cup sour cream ½ cup mixed tender herbs, such as parsley, dill, cilantro, and/or basil Lemon wedges (for serving) Preparation Step 1 Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending Learn more about your ad choices. Visit megaphone.fm/adchoices