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Ep 338 - If Alan Jones was a woman...
Manage episode 451791267 series 2343580
ON TODAY’S SHOW:
Alan Jones’ fall from grace
The Martha Stewart documentary
Changing AFL media landscape
Saoirse Ronan’s viral clip from The Graham Norton Show
Extra fee for tomato sauce at the pub!?
Email us at feedback@dontshootpod.com.au
Facebook.com/dontshootpod
Instagram @dontshootpod
Twitter @dontshootpod
Blessed are the babysitters. How did we go?
Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world.
Case studies: Alan Jones and Martha Stewart
Update on charges against Alan Jones and events that led to this moment
How and why for so many years did he survive as a protected species
Martha Stewart doco on Netflix Martha
Update on her corporate crime and 5 months’ prison sentence
How and why did she become a target – why was she not protected species
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson
This week: Summer whites mixed dozen
BSF brought to us by RED ENERGY
BOOK: Caro has a book: the New York Trilogy by Paul Auster
SCREEN: Caro and Corrie review: Last Night on Netflix
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay
INGREDIENTS
- 300g lamb backstrap (boneless loin)
- olive oil, for brushing
- 1 tablespoon marjoram or oregano leaves
- sea salt and cracked black pepper
olive and almond couscous
- 1 cup (200g) couscous
- 1¼ cups (310ml) hot chicken stock
- 20g butter, softened
- ¼ cup (40g) sliced green olives
- ⅓ cup (20g) toasted flaked almonds
METHOD
- To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds.
- Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice.
- Place the couscous in bowls and top with the lamb to serve. Serves 2
DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference?
SIX QUICK QUESTIONS for RED ENERGY.
CORRIE TO CARO: What pub surcharge horrified you this week
CARO TO CORRIE: What talk show message caught your eye over the weekend
CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder
CARO TO CORRIE: What Youtube message caught your eye over the weekend
CORRIE TO CARO: What’s your latest cultural example of female revisionism
CARO TO CORRIE: What’s your latest fashion GLT
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices
444 에피소드
Manage episode 451791267 series 2343580
ON TODAY’S SHOW:
Alan Jones’ fall from grace
The Martha Stewart documentary
Changing AFL media landscape
Saoirse Ronan’s viral clip from The Graham Norton Show
Extra fee for tomato sauce at the pub!?
Email us at feedback@dontshootpod.com.au
Facebook.com/dontshootpod
Instagram @dontshootpod
Twitter @dontshootpod
Blessed are the babysitters. How did we go?
Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world.
Case studies: Alan Jones and Martha Stewart
Update on charges against Alan Jones and events that led to this moment
How and why for so many years did he survive as a protected species
Martha Stewart doco on Netflix Martha
Update on her corporate crime and 5 months’ prison sentence
How and why did she become a target – why was she not protected species
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson
This week: Summer whites mixed dozen
BSF brought to us by RED ENERGY
BOOK: Caro has a book: the New York Trilogy by Paul Auster
SCREEN: Caro and Corrie review: Last Night on Netflix
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay
INGREDIENTS
- 300g lamb backstrap (boneless loin)
- olive oil, for brushing
- 1 tablespoon marjoram or oregano leaves
- sea salt and cracked black pepper
olive and almond couscous
- 1 cup (200g) couscous
- 1¼ cups (310ml) hot chicken stock
- 20g butter, softened
- ¼ cup (40g) sliced green olives
- ⅓ cup (20g) toasted flaked almonds
METHOD
- To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds.
- Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice.
- Place the couscous in bowls and top with the lamb to serve. Serves 2
DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference?
SIX QUICK QUESTIONS for RED ENERGY.
CORRIE TO CARO: What pub surcharge horrified you this week
CARO TO CORRIE: What talk show message caught your eye over the weekend
CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder
CARO TO CORRIE: What Youtube message caught your eye over the weekend
CORRIE TO CARO: What’s your latest cultural example of female revisionism
CARO TO CORRIE: What’s your latest fashion GLT
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices
444 에피소드
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1 2024 Rewind - From Ep 323 - Cocktail Cabinet, Spanish Wines 6:31
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1 2024 Rewind - From Ep 300 - Our milestone episode, The Cocktail Cabinet 6:09
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