Ep 274 - You Left Me in a Gelato Queue - a podcast by SEN

Join Caroline Wilson and Corrie Perkin for Ep 274

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au 
SHOW NOTESThis week on the podcast Caro’s in the midst of a Melbourne winter while Corrie joins us from Sicily on the last leg of her European vacation. 
This week we were rocked by the news that the Victorian government was cancelling the 2026 Commonwealth Games – Caro and Corrie discuss the fall out.Corrie shares more of her travel highlights and how it’s offered a welcome shift in perspective on life.
 In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum.
·      The Plantation Dark Rum·      Beach House Mauritius Gold Spiced Rum
 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.In BSF for Red Energy;
·      The Enchanted April by Elizabeth Von Arnim·      The Quiet Girl (at the movies)
·      Caro’s Rhubarb and Cinnamon Cake (see recipe below) 
Caro’s grumpy (admittedly a first world problem) by the demise of the great pubs on the southside of Melbourne. 
Plus Corrie’s wishing she was back in Melbourne to see the Sjaella a Female Vocal Sextet performing on Friday. You can check them out on Youtube HERE. 
Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.
 This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

You can listen to Home Style with Shaynna Blaze on Spotify HERERhubarb and Cinnamon Cake
60g butter380g brown sugar
1 egg1 tbsp vanilla
300g flour1 tsp bicard soda
1 tsp salf1 tsp cinnamon
500g rhubarb sliced into 2cm piecesRind of 1 lemon
250ml of full cream sour cream 
Beat butter with brown sugar. Add egg and vanilla. Stir in sifted flour, bicarb, salt and cinnamon.Add rhubarb, rind and sour cream. Stir with a wooden spoon then spoon into a buttered and floured 22cm round cake tin. Sprinkle with extra brown sugar and cinnamon. Bake in a pre heated oven at 180C for 50-60 minutes.
 Rhubarb can be replaced with apples and pears.
  
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