Serious Eats - seriouseats.com

"6. You actually quit your high paying job for one that is less money but involves food and you are way way happier." -- 3 weeks from now for me!

... your friends ask you expectantly how much you watch the Food Network, and you sneer and talk about the superiority of the cooking shows on PBS

... the appearance of 'honey mustard vinaigrette' on a menu immediately begs for a clarification of what kind of honey, what kind of mustard, what kind of vinegar

... you get text messages from friends that are out at restaurants like 'quick - what is a soubise???'

... your freezer could be confused for that of a deranged livestock serial killer - bones, parts, tubs of fat, etc.

... you haven't set foot in a Cheesecake Factory in years

... you have extensive, heated debate about restaurants that you haven't actually eaten in yourself

... $450 for a home immersion circulator sounds more and more reasonable... even if it means not going out to eat for a few months

... you've watched more knife skills videos on youtube than cute cat videos

... your dog-eared copy of the Flavor Bible or Ratio sits atop of a pile of barely-opened cookbooks given to you by friends and family

... you follow chefs other than executive chefs on Twitter

... you've been up past 3 AM reducing / clarifying a stock (several times), even though you're the only one who will notice the difference

... Spring makes you more excited for ramps and lamb than for flip flops

In the summer I love prosciutto with burrata and thin-sliced heirloom tomatoes. The sweetness of the prosciutto and the tomato mixes with the saltiness and creaminess of the prosciutto and burrata and it's just... divine. In the winter though I like to use prosciutto to wrap a whole chicken and then roast it - the prosciutto keeps the chicken breast moist, and you can use the chicken and prosciutto drippings to make a gravy - not to mention how delicious the crispy roasted prosciutto is on its own!!

You're right - why didn't I think of that?? In addition to other leafy greens like kale or chard, this dish would also work well with brussels sprouts - they're a little more forgiving than greens in terms of how long you can cook them too

While you can still find them (at least in LA), you could also use green zebra heirloom tomatoes instead of tomatillos. I love using different heirlooms in guacamole - they add different flavors as well as colors