ON THIS EPISODE
- Work Life balance weighing on working mothers
- The dual role a hairdresser plays
- Happy birthday to Cher!
- A must listen podcast tip
- Footy news with Caro
‘”Thanks, Mum, but I don’t want your life’ – is the load that buckled their mothers putting off Gen Z?”
Article in The Age this week by Wendy Tuohy.
Stories from a Hairdresser
When the hair salon/manicurist/pharmacist/bookshop owners becomes The Confidante – the impact on stylists’ mental health
- How to equip young trainees in particular
- Have you ever used the retail friend as best friend
- In these times of increasing social isolation and alone-ness
- Coincides with a national surge in people seeking the support of mental health professionals
Findings from the 2020–2022 National Study of Mental Health and Wellbeing show that the number of psychology visits had jumped 123% since 2007.
Shoutout for Prince Wine Store – MYLES returns next week!
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BOOK: Corrie: The Artist by Lucy Steeds
“What a wonderful book this is. I love an art mystery… And it ticks all the boxes. There are two things I love about this book. The three characters… And the way the author Lucy Steed writes about painting and the painting process”
SCREEN: Corrie: In Vogue: The 90s on Disney
“The 90s was a decade where fashion changed completely. I was absolutely enthralled. It looks at a moment when fashion changed forever. It’s a fantastic piece of work”
FOOD: Caro: Steak with Peppercorn Sauce (from Frog Hollow Kitchen)
“It’s an absolute winter special. This is delicious…”
Serves 6-8
Ingredients
1.4 kg mid section of eye fillet -ask your butcher to tie for even thickness.
20 gm ghee room temp, Salt and pepper
Sauce au poivre
Butcher trimmings of eye fillet 100ml white or rose wine
10g ghee 200ml of bone broth
25g of peppercorns, ½ fine, ½ granular 150ml full cream
2 large eschallots finely chopped salt to season
30g butter 1 tsp of red wine vinegar
Small bunch of thyme, 3 sprigs of rosemary 2 tsp of dijon mustard
Method
Remove eye fillet from the fridge at least 60 mins before cooking, allow to come to room temperature. Salt as soon as you remove it from the fridge.
Heat oven to 190℃. Heat skillet, rub ghee all over the fillet.
Sear all sides of fillet (about 2 mins - generally 4 sides so the whole fillet is
seared) Place the meat in a roasting dish and put in the oven for 20 minutes.
Remove and cover in double foil and tea towel on top. Set aside for at least 90 minutes. Once meat has rested, add any juices to your sauce..
To make the sauce, coat meat trimmings in a teaspoon of the crushed
peppercorns and saute in heated ghee in a heavy pan until the pan is well
seasoned with the meat and pepper flavours, remove the meat pieces.
Add butter and when melted add thyme and rosemary (you can tie them with kitchen string so they are easy to remove at the end of cooking).
Add crushed peppercorns, stir, then add eschallots, salt, wine and stock,
reduce a little.
Finally add the cream, vinegar and mustard, then reduce to a perfect consistency and colour.
SIX QUICK QUESTIONS
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Caro to Corrie: Who might history judge as the man who forever changed the British Royal Family’s relationship with their subjects?
Corrie to Caro: What dubious sponsor story continues to haunt the Geelong Football Club and AFL community?
Caro to Corrie: Which podcast is this week’s must-listen tip?
Corrie to Caro: What family saga won’t leave the AFL hierarchy in peace?
Caro to Corrie: Who turns 80 this week and fully deserves our Happy Birthday wishes?
Corrie to Caro: What weekend dates have you been counting down the days to?
Australia