Ep 351 - People Surprise You

ON TODAY’S SHOW: School reunions – the awkward nature of them, but why they can be great We look ahead to Gather Round (and some Barossa Reds) Why Caro is thankful for Patrick Dangerfield The new release book Corrie is desperate to read   If you want to contact us, please send an email to [email protected] Or follow us on Instagram, X and Facebook   SORRENTO WRITERS FESTIVAL: YOU CAN WIN 2 x tickets to our Don’t Shoot the Messenger event at the Sorrento Writers Festival on Wednesday the 23rd of April. To go in the draw simply follow our page and tag who you would like to bring with you to see Caro & Corrie LIVE in Sorrento! T&Cs apply at sen.com.au/win   And head to www.sorrentowritersfestival.com.au to book tickets!   School reunions: Love ‘em, hate ‘em, hard to ignore ‘em The purpose of reunions – work, school, uni, international trips etc Your first school reunion – and how a lot happened between 18 and 23 or 28 Subsequent reunions and what we observe as we age Thinking about school what are the key memories Did school make you who you are   THE COCKTAIL CABINET – with Myles Thomson. Search Prince Wine Store dot com dot au This week: To celebrate Gather ‘Round, Barossa Reds BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie reviews After The Fall by Kirsten Alexander SCREEN: Corrie reviews Cry Wolf  SBS on Demand FOOD: Caro has a recipe DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS Spicy: Thai chicken soup; opposite, pea soup with parmesan crisps THAI CHICKEN SOUP 1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 3 spring onions, sliced 450g chicken breast, thinly sliced 160ml coconut milk 650ml chicken stock 1-2 green chillies, deseeded and finely sliced 1 tablespoon grated fresh ginger 100g dried rice vermicelli noodles 200g sugar snap peas or snow peas, halved lengthways 2 heads pak choi, leaves separated Juice 1 lime, wedges to serve Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender. Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4   SIX QUICK QUESTIONS Corrie to Caro: Which AFL player do you constantly thank the heavens for  Caro to Corrie: What struck you about the weekend’s protesting crowds in the United States Corrie to Caro: What’s’ your latest example of “when the cover-up is worse than the crime?” Caro to Corrie: What struck you about Joe Biden this week Corrie to Caro: What new-release film are you desperate to see Caro to Corrie: What new-release book are you desperate to read

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