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I like it too, though the last time I had any was over a decade ago at the funeral of a friend who was something of a connoisseur (with the attitude to match). His friends, several of whom appeared to have brought bottles to pass around, consumed vast quantities of the stuff in his honor.

are my favorite I like Caol Ila and Bunnahabain I don't like whisky in warm weather, much better in front of a fire in the winter, listening to good music Bob - - - - - - - - - - - - - - Spanish Jam

What a wonderful and romantic whisky adventure! But Martin would NOT like this story, as he keeps telling me that fine whisky is to be sipped delicately and enjoyed, and not for getting schockered on! We will probably have our bottle for the next 5 years or so, as he promised only to drink it when we are together.

funny you should mention that ...my wife and I fell into eachothers arms for the first time many years ago after sharing much of a bottle of Lagavulin on hot tropical night in Java Indonesia (this is true I promise)! She says the stuff was her downfall, but we drank toasts with it at our subsequent wedding and we always have a bottle stashed somewhere for special occasions!

Have old bread that was soaking, so will make una migas hoy. Usually I made stuffing for a chicken from old bread, but will try something different. As for your question about whisky, am not such a knowledgeable person myself, but my best friend Martin here is a real connisseur (sp?). For our mutual 40th birthday party in April we got a bottle of 16 year old Lagavulin, which is an Islay single malt, and according to the box, Lagavulin COULD be "one of the oldest distillery sites in Scotland". Am finding the flavor quite nice, but as I said am no specialist. Do enjoy that this one tastes dark and peaty though.

Migas is really a base for a dish, like Pasta and Couscous Spanish Bread is mostly like French Baguettes Cut the crusts from the bread, cut into cubes sprinkle with water and season with salt and pepper and wrap in a cloth overnight. half an hour before serving heat olive oil in a pan with 2 garlic cloves that have been bruised with a knife. When this smokes discard the garlic and add the crumbs from your cloth. cook for 15 mins stirring constantly. Serve Migas very hot which whatever you want as you would potatoes or Pasta Bob - - - - - - - - - - - - - - Spanish Jam

any fans of Malt out there I love Islay Malts there is a discussion going on on The yahoo Eurotraders group about Malts at the moment any fav Malts Bob - - - - - - - - - - - - - - Spanish Jam

You can put anything in a tortilla, as there is not more filling than egg. Peppers tomatoes Jamon, Chorizo as long as the filling is not too wet then the tortilla does not set properly Bob - - - - - - - - - - - - - - Spanish Jam

Thanks Bob! Had always wondered why Spanish tortilla's are so firm and non-scrambled eggy, and now you have solved the mystery for me. Must be the potatos. Feel sooo much better now! And what is the red stuff that you get on tortilla sandwiches? Is that just tomatos? Peppers? Tastes more like tomatos, but as was spread so thin, I wasn't sure. No onions then? Thought I tasted onions, but perhaps was mistaken. You can continue on this theme, if you want. Both recipes so far I will make a.s.a.p. Wonder whether I should get a little grill for my balcony?

Spanish Omelettes are very different from French, they are thick like a cake. It is possible to buy them ready made in all supermarkets Spanish fast food 500g potatoes diced and peeled 6 large eggs 125ml Olive oil salt and freshly ground black pepper use a 9 inch frying pan and heat the oil until very hot add the potatoes and stir until they are covered with oil. Reduce the heat and cook the potatoes turning regularly so they do not colour. remove the potatoes with a slotted spoon and put into a boil lined with kitchen paper to absob the oil. Drain the oil from the pan into a cup and clean the pan with kitchen paper if there are any sticky patches. strain 2 tablespoons of oil back into pan and reheat Beat together the eggs and seasoning. Pull the paper from under the potatoes and pour the egg mixture over coating the potatoes well Pour this mixture into the hot oil, give it about a minute in the hot oil then turn the heat down. with a spatula pull the tortilla off the edge of the pan and shake the pan occasionally to make sure it doesn't stick. when the top has ceased to be liquid put under a hot grill to cook top for another 2 minutes until browned. turn out onto upside down onto a plate ( in Spain you can buy a special plate for this) it can be eaten hot or cold, just cut a wedge Bob - - - - - - - - - - - - - - Spanish Jam