Ep 148 - Take That, Exclamation Mark!

Don't Shoot The Messenger

Join Caroline Wilson and Corrie Perkin for Ep 148.

LIVE PODCAST WEBINAR and Q&A.

We're celebrating our 150th episode with an online podcast event on Wednesday 4th of November at 5.30pm. To book your ticket head to the Try Booking page HERE.

Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.

SHOW NOTES

Our guest for a special Grand Final preview and 'lockdown update' is Caro's Mum Julia Wilson. Julia share her perspective of the last few months and the positives to come out of this challenging year.

Richmond's into another Grand Final - but how does this non Melbourne focused week feel for Richmond supporters? Plus Caro discusses coaches under pressure and we talk Brownlow Medal fashion - check out the red carpet looks HERE.

Caro's 'Crush of the Week' for Red Energy is David McAllister from the Australian Ballet on the release of his book Soar - A Life Freed By Dance (available at My Bookshop HERE).

BSF for Red Energy

• Corrie devoured Home Stretch by Graham Norton on the weekend – available at My Bookshop HERE.
• Caro's recommending The Trial of the Chicago 7 on Netflix
• Caro's been making Helen Goh's Puffed rice, Pecan and Maple Granola - you'll find the recipe HERE or scroll down below.

For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.

Puffed rice, pecan and maple granola by Helen Goh from Good Weekend

Ingredients

100g oats

100g puffed rice

100g pecans, roughly chopped

50g sunflower seeds

30g linseeds

30g sesame seeds

¼ tsp salt

zest of 1 orange

2 tsp coriander seeds, lightly crushed* (optional)

100ml maple syrup

2 tbsp light olive oil (or melted coconut oil)

150g dried fruit, roughly chopped (blueberries, dates or apricots are great)

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