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Join Caroline Wilson and Corrie Perkin for Ep 264 - Floating on a Cloud of Relief This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week on the show Caro and Corrie delve into some wonderful listener feedback – we’d love to know where YOU are listening from. Send us an email to feedback@dontshootpod.com.au or via Insta or Facebook.   Caro and Corrie share their perspective of the Coronation of King Charles which they watched together with Caro’s Mum Julia and her sisters. They dissect the high and low points and wonder is Charles Australia’s last monarch?   In the Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us with some sure-fire Mother’s Day Pinots including; ·      Wickhams Road Whitlands Pinot Noir 2022 ·      May Mixed Dozen 2023 - Pinot Party which includes the Glaetzer-Dixon Avance Pinot Noir 2021 ·      Andre Clouet 100% Pinot Champagne Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.   In BSF for Red Energy; Corrie’s been reading Limberlost by Robbie Arnott  Caro and Corrie have both been bingeing The Diplomat on Netfilx Caro shares the Coronation Quiche - see recipe HERE or below (while admitting she bought the quiches for the Coronation party). Pear Ricotta and Pine Nut Cake (from Ep 143 – recipe HERE)   Caro is Grumpy about her leaking car which smells like wet dog. Plus in 6 Quick Questions we discuss the most eyebrow raising boycott of the week, the Trump court case, whether Melbourne or Sydney deserve the Barry Humphries memorial, Chris Fagan’s statements on the media coverage of the Hawthorn saga and Corrie has some Amazing Facts about just what went on in historical Coronations.   Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. Coronation quiche By Buckingham Palace/Mark Flanagan/Lucy Wilson Ingredients 250g block of ready-made shortcrust pastry For the filling 125ml milk 175ml double cream 2 medium eggs 1 tbsp chopped fresh tarragon 100g cheddar grated 180g cooked spinach liquid squeezed out and lightly chopped60g cooked  broad beans or soya beans (double pod the broad beans, if you like) Method STEP 1 Put a 20cm loose-bottomed tart tin or a 20cm pastry ring on a baking sheet. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick. Carefully lift the pastry into the tin and gently press into the corners, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 mins in the fridge. Heat oven to 190C/170C fan/gas 5. STEP 2 Line the pastry case with greaseproof paper – to do this cut a disc of greaseproof paper larger than the tin, scrunch it into a ball (this makes it more pliable), then unwrap and place it in the pastry case. It should come above the sides. Fill with baking beans or uncooked rice and bake blind for 20-25 until nicely golden and dry. Carefully remove the greaseproof paper and baking beans, and return to the oven for 5 mins to dry the base. Reduce the oven temperature to 160C/140C fan/gas 3. STEP 3 Beat the milk, cream, eggs and herbs with some seasoning. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the liquid mixture. If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed, but be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20-30 mins until set and very lightly golden. Learn more about your ad choices. Visit megaphone.fm/adchoices