I baked bread yesterday and had some charcuterie with it, plus a locally produced fresh mozzarella cheese.

I love French baguettes, but I don't have the right kind of oven to faithfully reproduce them, so I modified my bread recipe to suit my tastes. It's not really French bead, it's my American take.

The charcuterie was also locally produced, and not authentic to the original, but I like it. It suits my tastes.

The fresh mozzarella came from Wisconsin, made with cow's milk not buffalo milk. It's not Italian at all, and somebody who was expecting Italian mozzarella would probably be disappointed.

But it's still very good, and it suits my tastes.

I make my own version of the German "jeagerschnitzel" dish quite often. I learned to love it when I lived in Germany. But when I make it, it's not the German version. I adapt it to my personal tastes.

I think this is ordinary and positive.

I'd love to taste the popular Australian version of sushi. I'd also love to taste the Australian version of fish and chips, which I'm told is remarkably delicious, and not quite the same as the British version.