Happy New Year! I’d say 2019 is off to a pretty strong start. I woke up on Tuesday morning clear-headed and well-rested (I scored 100% on my sleep app) after having turned in at about 11pm on New Year’s Eve, just about sober. And then I got to cooking through the piles of vegetables in my refrigerator, because one of my low-key resolutions is to EAT MORE VEGGIES. Marcella Hazan’s carrots with capers (a new favorite), swiss chard with mustard and creme fraiche and a British homity pie (shortcrust filled with mashed potatoes, leeks, onions and cheddar) made the cut for January 1, and I know they’re recipes I’ll use again and again.