A Recipe

Take one Scot, of the female variety, slightly damaged if possible
(will be more tender
and probably cheaper). Mature for thirty five years.
The varieties range from - intensely bitter to teeth-itchingly sweet,
try to find something in between (if a little to the sweet side).

Marinate in a good, dry Chardonnay for several…litres,
as this will bring out the true flavours.

Take one Belgian, also of the female variety
(the Belgian is a slow-burner, maximum age should be thirty years).
Try to find one with a cynical edge.
On its own the taste may be bitter, but mixed
with the Scot, the two blend to create the perfect dish.

Use immediately. Always serve hot.
May not last long,
but will provide instant satisfaction.


      Mandy Maxwell

Copyright Notice
The content on glasgowreview.co.uk is © 2008 The Glasgow Review and
individual contributors, and may not be reprinted, reproduced or retransmitted
in whole or in part without the Editor's prior express written consent.