Ep 250 - Who Said We Weren't Going to Make It?

This podcast is proudly supported by Red Energy and Prince Wine Store  SHOW NOTES This week on the podcast Caro and Corrie reflect on 250 episodes of the podcast and how Don’t Shoot the Messenger came to be (with a special nod to the enthusiasm of daughters, Annabel Crabb and Craig Hutchison). We reflect on some of the enduring issues and themes that have continued on the show over the years, some of our favourite episode titles, guests and events. We also review some of the highlights of the Summer including late afternoons spent at the beach, special family time spent embracing Grandmother-hood, standout meals and the domination of the media cycle by Harry and Meghan as the Royal Family saga continues. Corrie admits to being more than a little excited by the successful launch of the inaugural Sorrento Writers Festival – head to Instagram here for updates ahead of the festival with kicks off on Thursday the 27th of April.   BSF for Red Energy The Seven Moons of Maali Almeida by Shehan Karunatilaka Shrines of Gaiety by Kate Atkinson Trespasses by Louise Kennedy The Serpent Queen (Season 2) on Stan Slow Horses (season 2) on Apple TV Slow Roasted Salmon with Citrus Salsa Verde (recipe HERE or below). Classic Baked Cheesecake by Julia Busuttil Nishimura (recipe HERE or below)   Plus in 6 Quick Questions we discuss Dominic Perrottet’s predicament, the sad passing of Renee Geyer, Prince Harry v Boris Johnson’s memoir, an annual Summer dilemma and an Amazing Fact. Follow the show on Instagram or Facebook and email [email protected]  This podcast is produced, engineered and edited by Jane Nield for SEN. Slow Roasted Salmon with Citrus Salsa Verde ingredients 2-3 pounds salmon 2 lemons zested and juiced 2 oranges zested and juiced 1 red onion thinly sliced 1 garlic clove finely grated 1 tsp smoke paprika 1/4 cup chopped cilantro 1/4 cup chopped parsley 1 cup extra virgin olive oil instructions Preheat oven to 250°F. In a small bowl, combine half of the lemon and orange zest and juice, plus two tbsp of olive oil, and the sliced red onion. Transfer the salmon to a baking dish, season with salt. Pour the citrus and onion mixture over the salmon. Bake for 30-45 minutes or until fish is cooked through. In another small bowl, combine the remaining citrus juice and zest, remaining olive oil, grated garlic and smoked paprika. Mix the chopped herbs in RIGHT before serving (the citrus will cause them to brown over time). Remove fish from the oven, top with herbs and serve.  

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