I'm kinda tired right now. Hubby and I took a 4 plus mile walk earlier today, then I immediately starting cooking a hot lunch when we got home (a Moroccan shrimp dish). Then we went to a store to pick up a few things, after which hubby rested and I started cleaning the kitchen to prepare for cooking a nice dinner tonight. Hubby long since took his post walk shower. I'm more dead lounging on the bed with the fan on me now. I do need a shower, badly. I'll get up a little after posting this.

We aren't spending any time with others this July 4. Nor are we barbecuing anything. It's too hot and humid and Hubby doesn't want to. He's been suffering with bad back aches. Instead, I'll make a fancy French recipe - Magret de canard rhubarbe et gingembre (Duck breast with rhubarb compote and rhubarb honey ginger sauce). I've been trying to improve my culinary French. Though I learned words for different foods and meats in past studies, you don't learn terms and phrases like "Preheat the oven", "reserve cooking juices", "stir to smooth consistency", and things like that. I am already pretty good at understanding metric measurements. In fact, I've learned to prefer them over US measurements. Weighing ingredients provides far more accuracy for baking than fiddling around trying to carefully spoon stuff into measuring cups and level it for baking. Plus, using a scale tends to create fewer dishes, overall. I've even been converting some of my American baking recipes to metric measurements for that reason. Plus, if we move to Europe, most all recipes use metric. The only difficulty may be with some ingredients, like flours. Flours are not exactly the same throughout the world, or even within Europe. For example, some have different protein or gluten content, and coarseness. These differences can ultimately affect the success of a baked recipe. It's quite a science. The flour names are often different than in the US, some labeled with numeric codes, or coarseness labels.

Oui, je suis une cuisinière à la maison enthousiaste.