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Cooking and baking my way through an existential crisis.

Recently, I decided shake things up and go to holistic culinary school for 6 months. Food is magical and healing and weird and fun. I created Sage and Absurd to document my gastronomical experiments, culinary triumphs, and laughable failures. Check it out.

Can one count wandering in @rainbow_grocery as a hobby?
Trust me, I’m a professional.
Knowledge is knowing that this Crack Pie has virtually no health benefits. Wisdom is accepting that I’ll happily devour it anyway.
RhuBART. Which will be furiously cleaned before consumption.
Scallion and Rosemary French onion soup. Butter and Gruyere mandatory. Homemade lemon-sesame breadcrumbs.
Roasted and radishing.
Feeling my way around food, one experience at a time. Thanks to @neighborbakehouse for a weekend of making brioche boule, baking kimchee toast, piping buns, and scaling everything. Now if you’ll excuse me, I’m going to happily crash from
Herbed chops. Holy Moses.
You say burnt, I say 🔥 AF artichokes and whisked-to-garlicky perfection aioli.
Weird Wednesday. Baked turnip and turkey situation with a cayenne-curry-fenugreek tahini sauce. 🤨
Babs G.
Celeriac ribbons with a butternut squash purée and loads of spices. A little too earthy, needs cheese.
When in doubt, strawberry and sage scones.
The lemon-sardine salad I make almost weekly. Endlessly riffable. Creamy and oh-so-tangy. Shockingly filling, too. Today with radicchio, mizuna greens, mung bean sprouts, capers, sauerkraut and parmesan.
That blood orange and thyme taste tho.
Culinary school, check. TBD on future life plans, but at least there’s beet-parsnip-miso mash and Dijon-crusted Brussels sprouts.
Hibiscus orange blossom Turkish Delight—agar agar and arrowroot to thicken, maple syrup to sweeten. Tastes as mild as my internal freakout that school ends this month. 😅
Matcha sesame tart. Tasted good but I’m still feeling sort of meh about it.
Violet delights.
Q: What would happen if I fermented burdock root in a spiced green tea brine vs just water? A: It tastes just as good.