Familiar and experimental

 I made a risotto. With asparagus. I think we've been here before. 

I did also make the peas with dill and garlic and mix it in for the second day, and I commend this to you. It's not original, but it's very good. 

 Meanwhile, if you gave any cash to The Spirits newsletter, you'll have got an aromatic cocktail challenge through your inbox. I had the day off today, so I spent part of yesterday evening cautiously trying some experimental cocktails with half-measures to let me mess around a bit. I am very much not a creative cook - I'll tweak a recipe but I don't like inventing most of the time. This was quite fun, but not actually very successful, so I think I've shot my bolt.

Let the record show though:

Gin with Lillet Blanc, cassis, and a sinister swathe of liquorice powder: less exciting than you'd think, sadly. A bit thin and unexciting.

I'm still sure this liquorice thing will work somehow (I've had a glorious Russian spring punch style job with it in among muddled raspberries), but yet to work it out and I don't think the Manhattan style is ideal.

Nor is the Old Fashioned. This is light rum with apricot brandy, and the liquorice note again. More successful but not a keeper.

Finally, a big success that I really don't want to drink in June: bourbon: Marsala: chestnut liqueur at 2:2:1. Will be lovely on Christmas Eve.

 I shall, of course, be around for #ConfinedCocktails tomorrow. I think even if reopening plans carry on as planned on 21 June I'll carry on the Saturday hashtag thing till mid-July at least. I know some of you (hello Kate) are in a similar boat with me regarding jabs/immunity schedules and health issues, and I'm not expecting to be out any evenings soon. Besides, the worst that can happen is I'm having a nice cocktail without much twitterage. And that's a risk I'm prepared to take.