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
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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
Australia