With the thermometer hovering at a nippy 56° today, piping hot comfort food sounded pretty delightful, so I decided to make soup. Inspired by my parents' recent departure to Ecuador, I tried my hand at locro de papas, a traditional potato stew from the Andean region. The last time I investigated traditional Ecuadorian recipes, I discovered my love for llapingachos, so locro had a high standard to live up to. It did not disappoint. The broth was a creamy blend of potatoes, milk and cheese and the layers of flavor included annatto seed, cumin and onion. Topped with fresh avocado and a sprinkle of queso fresco, every bite was a pleasant change of pace for my American palate. As I enjoyed each warm spoonful, I realized my admiration for my parents and their inspiring decision to immerse themselves in a culture unknown to them. Faintly green with envy, I lifted my glass in their honor... Cheers, Mom and Dad! Safe travels.