As I’ve noted elsewhere, Alicia has been staying with us for a while during the COVID-19 pandemic. In addition to her talents as a data scientist, she is an amazing chef who has inspired me to photograph some of her creations.
“Inspired by almost always having mint, a pound or two of different types of frozen berries, and Cardinal Spirits gin on hand, I modified the Rabble Rouser recipe by simply adding more berries and more mint. This cocktail is perfect for days that feel like summer and days you want to feel like summer. If you’re planning to forget to secure the top of the cocktail shaker, try to wear black. Berries stain.” — Alicia White
“My starter Brunhilde came into being before Covid-19 was around, but she’s really come into her own in lockdown. 2020 has really been her year. I mostly riff on the classic Claire Saffitz guide, often by running out of different kinds of flour and forgetting to fold on schedule. Bread Scheduler has fun Gantt charts. Muddy Fork Bakery in Bloomington, Indiana, has great locally milled flour, and even does contact free delivery!” – Alicia White
Beware the mint! We planted two tiny mint plants in a shady, moist area near our deck a year or two ago. Today we could bale it. Clever persons that we are, we prevailed on Alicia to make the world’s best gimlets.
“A classic gimlet, with some extra mint leaves from the mint forest outside the door.” — Alicia White
“Kroger ran out of acceptable pasta, so rather than subject ourselves to Creamette, I made pasta and pesto. The pasta is a standard egg pasta – easy to assemble and painful to roll out (but worth it). The pesto comes from a great and practical cookbook, The Top One Hundred Pasta Sauces.” — Alicia White