Having attended four different colleges in four different states and working summers elsewhere, I have been afforded the opportunity to live in a lot of different locations and experience a lot of the different experiences of the regions of our country.  I’ve lived in Boston, Virginia, Wisconsin, Denver, San Francisco and, my hometown, Los Angeles.  And every year at about this time, I get phone calls from across the country boasting about changing foliage and changing weather.  And to this I say pish-posh.  Los Angeles is the place to be for fall.  Let me tell you why.

1.    Efficiency to Start Afresh.  Most people will tell you that fall is gorgeous because of the reds and yellows of leaves before they fall.  Our leaves here in LA don’t really change much.  But I understand that the whole changing and falling leaves represents an opportunity to start over and begin afresh – of course, this opportunity manifests itself in nature.  Well, we too ascribe to this theory.  Only we do it much faster.  Across the country it takes weeks and even months to achieve this but here in LA we have a much more effective method: fires.  You see, if fires are all the rage, then trees, bushes, leaves, everything’s stripped bare, charred, or gone.  It inspires new growth.  But the cleansing session occurs in a matter of hours to a matter of days.  We’re much more efficient with our fall.

2.    The Beauty of the Sunset.  Now this follows from reason number one and the effectiveness of fires.  One of the many side-effects of a series of fires, as we call it, is an increase in air pollution.  We in LA are no strangers to air pollution, smog, call it what you will, but we appreciate the added toxins caused by fires because such rich particles enhance the sunsets.  Every evening, we get to experience the oranges, pinks, and purples of the waning sun over the ocean – and all due to the simplicity of a fire.

3.    Catchy Phrases. Our adjacent neighbors here in sunny CA reside in Arizona, one of the states that does not ascribe to this theory of “Daylight Savings.”  And let me tell you, it is their misfortune!  Daylight Savings provides us with one very catchy phrase.  We love catchy phrases in Los Angeles.  For example, “An apple a day sends the plastic surgeon my way;” “Eat dirt; but make sure it’s organic;” “Money is the root of all evil, so start digging!” and “Stand your ground; it cost a lot to buy it.”  Those are just a few of the catchy phrases cycling through the LA area but none can come close to comparing with the catchy phrase we only get to use two times a year, fall being one of those times.  “Spring forward; fall back.”  Try it. Just say it. It’s catchy, isn’t it?  “Spring forward; fall back.”  You’re going to say it again, aren’t you?

4.    Seasonal Rains. Every so often, around this time of year, LA gets its first rainfall in months.  It’s a time of joyful festivities where all the cars on the freeways come to a walking pace in order to get a glimpse of this strange and eerie event.  Some hit the streets with jars and basins, marveling at the idea that there is supposed to be enough of this stuff for everyone to wash their hands with each day…even several times a day.  The streets gloss over with dampened oil and – make sure you have a sled on hand because – the mudslides are about to begin!  Sigh. Such a lovely time.

I’m tempted to conclude my comments in some insightful way, but really? Did you read the reasons to be in LA in the fall?  They speak for themselves.  Eat your heart out, rest of the country (but don’t come to visit; we don’t like tourists).

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Curried Pumpkin Soup

I created this recipe while living in Western Australia. In Oz, all squashes are called pumpkins, so that’s where this soup gets its name.  A perfect soul-soothing treat for the fall, this soup is not only delicious (the IATG staff can testify!), but very healthy and chock full of vitamins (Beta carotene from the carrots, ginger for soothing the tummy, fiber and potassium from the yam, and Vitamin A from the butternut squash).

2 Tablespoons Curry Powder
1 Tablespoon Cumin
½ Tablespoon Turmeric or Garam Masala
Chili Sauce or Sambal Oelek to taste
½ teaspoon ginger
½ Onion, chopped
1 clove garlic, minced
1 can light coconut milk
1 can chicken/veggie broth
1 tablespoon olive oil or ghee

1 medium sized yam
½ butternut squash
3 medium sized carrots

Cilantro and low/non-fat sour cream to garnish

Preheat oven to 350. Place halved and seeded butternut squash in a Pyrex dish, face down. Add a cup of water. This helps steam the squash. Place in the oven and cook for about 45 minutes or until flesh is soft. After 10 minutes of cooking the squash, put the yam and carrots in the oven on a Pam-sprayed baking sheet. (They take a shorter time to cook.) They will all be finished around 45 minutes, depending on varying oven temps and squash sizes.

While all of the magic is happening in the oven, head over to the stove. In a large soup pan, heat up your olive oil. Add chopped onion and garlic. When almost translucent, stir in curry powder, cumin, and turmeric. Indian cooks will tell you it is VERY important that you roast your spices a bit before adding liquid. It unlocks the flavor.

Stir them around for about two minutes. Then add coconut milk and chicken broth and simmer. Turn off heat until veggies are done cooking.

Take veggies out of the oven. Scoop the meat out of the butternut squash with a metal spoon. Cut the carrots into quarters. Squish out the center of the yam. Put all of that in the pot with the broth. Simmer for another ten minutes.

Now, either let and put in your food processor or puree with Cuisinart hand processor if you have one. That’s my absolute favorite tool in the kitchen. Ask for one for the holidays! If you don’t have time to let the mixture cool, add the soup in quarters to the food processor. NEVER fill it entirely full and try to blend. It will be a big mess.

Serve with a dollop of low/non-fat sour cream and cilantro. Bon appétit!

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