Anne, if only.....sigh! I went into a cupboard to get out some herbs for the spagbol and knocked the bottle of whisky. Smash. Crash!
Although, I admit to having used a dash of whisky in some previous spagbols that I've made. Some years back we visited the Wild Turkey distillery in Kentucky. At the end of the tour they gave us tastes of food made using their bourbon. They did choc brownies and a spicy meaty sauce like a bolognese sauce. It really is good with whisky of any sort added (a tablespoon or so). But sadly, my whisky yesterday went all over the floor
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