After living on both sides of the pond over the last 30-plus years and keeping two kitchens (at least 2!) during that time period, I find that our experiences might be useful to others who are experiencing the same split across the ocean.  We export cinnamon and vanilla extract to France and fleur d’orange, thon catalan, cinq epices, and saffron to the US.  But which kitchen has the juniper berries when I need them?  And do I really need to take Bisquick and shortening to France this year?   Exploring French cuisine, particularly in our local Catalan region, for three months a year, then exploring Southern cuisine in our new abode in the southern US the other 9 months has been a voyage of discovery of new tastes, new cooking techniques, and fabulous wines (at least on the French side!).  Enjoy the stories of the Roussillon as we learned that French electric meters must have their power increased in order to support an American’s kitchen and that you really do have to shop every day if you have only a typical small refrigerator in your little French apartment.  And shopping means walking around to all four epiceries in town looking for all the ingredients you might need for your noon meal, as rarely is everything to be found in one store.  Our fondest memories are always of the food and the great friends we have made along the way.