She was considered something of an epicurean among magic users. She hated brewing her potions and elixirs in big iron cauldrons, as was customary.
Not content to reproduce formulae from grimoires, she could usually be found in her kitchen, studying and practicing.
She sought out other methods, and mastered techniques that she claimed were faster, easier, and produced better effects. She infused reagents using the Sous Vide method, and developed serious knife skills for chopping herbs.
The traditionalist witches claimed that experimentation would only lead her to ruin, but she became well known for the effectiveness of her witch’s roux.

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