One for me, I think

One particularly useful aspect of a blog is as the aide memoire, particularly when you are as scatty and easily distracted as I. If the following recipe sits uneasily with a dead tortoise and Jerry Garcia, please accept my profound apologies and move on:

From an illuminating article in today's Guardian on that fine beverage, Marsala:

'I used it to make the most delicious pasta sauce. Here's how: fry chopped shallots with garlic until golden, throw in a few chunks of chicken liver and, when these are nicely brown on the outside but still pink in the middle, add a good wallop of marsala. Once a little of the alcohol has bubbled off, throw in lots of chopped parsley and serve over linguine.

Victoria Moore