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I'm a New Englander doing my doctorate in Germany.
My recipes reflect the fact that I travel a lot and often have to deal with substitutions. This has made me a *much* better cook in the long run.
I'm happy to say that, after 3 years, I have not only finally started to translate my mom's recipes into ml and Celsius but also started to use mystery German ingredients like "quark" and "schmand". :)