A few years back, I was working in little kitchen in Southern California, where we made the most amazing brussel sprouts. Pancetta cooked down, the fat rendered and tossed with the brussels, and roasted in the oven until crunchy, and caramelized. Watching my pancetta, as it starts to dry about half way through its hanging process, I can already smell the luxurious, yet simple memories of rendered fat, pork belly, and crispy roasted brussel sprouts. In a week, I’ll make that dish. I can almost taste it.