She's white. White.
I just made the best white sauce I've ever made, in fact it was so good that I almost another half a litre of milk to bring it back to something resembling a liquid, now the rice to 'other stuff' ratio in my Tuna Mornay is way off. I also had to cook it in a flat bottomed pan since I left the pyrex bowls in a box and we don't have any in the kitchen. I'm still stoked about the white sauce though.