It's always a bit of a challenge to cook here. First, one has to translate cups and tablespoons to grams. Then, there's the fact that the ingredients are slightly different than I'm used to using. The ovens used forced air which heats differently. The cookware is thinner so I burned my pound cake. Some ingredients just don't exist here - green chiles, Velveeta cheese, Monterey Jack cheese and Crisco to name a few.
The other morning, George came into the room where I was emailing and told me someone in the neighborhood was barbequing and it smelled so good. I thought it odd that someone would be grilling so early and said, "Are you sure it's not the food you were warming in the microwave?" "No, come in the kitchen and smell this! It smells so wonderful." It was actually the almonds I was toasting in the oven and forgot about.
However, the classic cooking story is that of our Christmas Eve turkey. One of the butchers had a flyer telling us to order our fresh turkeys early so we dutifully submitted our order for an eight kilogram bird. When George went to pick it up, the clerk gave him two turkeys, each weighing four kilograms, and asked him if that was OK. He asked what his alternatives were and she actually said his choices were that he could take them or leave them. So we found room in the freezer for one and cooked the other. It looked more like a big chicken than a turkey but it tasted good.
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