Having been born and raised some 24 years in the temperate climes of Southern California, stews, braises and all other things reserved for freezing weather were basically made out of novelty. Don’t get me wrong: I loved cooking a good stew, but the fact that cooking things over a low flame for a long period of time can essentially warm your house was lost on me completely (I mean, it’s always 65º in Los Angeles, right?)
