October; A couple of weeks to breath

I spent a touch of time on some hot food in the past couple of weeks.  These are a couple of classical dishes that I revisited.

Oeuf Bourgnonne:

Lotte Cardinal:

Fennel cured salmon with traditional garnish & Parsnip soup:

Damn it feels good to cook a bit, I look forward to my full blown return to the culinary side.

*Thought for the season;  After spending 6 months in the pastry shop eating mostly sweets, my perception of other tastes has been heightened and I am finding more nuance in food...  "unexpected"