It’s hard to believe it’s 2014 already. Despite a small set-back of a “mid-twenties” crisis (my friends and I find ourselves clinging to youth as we enter a limbo between irresponsible young adults and sophisticated, independent members of society), I am feeling confident about 2014. I am starting to see this new year not as another notch on my belt, but as a new opportunity for personal growth, creativity, spontaneity and rejuvenation.
Among many resolutions (yes, I want to exercise more, lose weight, save money…the usual), Cathy and I have decided that in 2014 we will focus on eating local, seasonal, wholesome foods as much as possible. We live in the wonderful urban sprawl of Los Angeles and cannot afford to live in a house with a large garden, but Los Angeles has a plethora of Farmer’s Markets (we visited our local Brentwood Farmer’s Market this week) and alternative ways to indulge in local garb. To kick off the new year, we have prepared a guilt-free, local and seasonal potato leek soup. Potatoes and leeks are both in-season for January, and we have re-designed the heavily creamed and buttery traditional potato leek soup into our own healthy treat that still feels like comfort food on a cold winter’s day.