[Pen] That's the distance to the watermill who make the flour I usually use for breadmaking. I can buy the normal white, wholemeal and malted grain from my local butchers, but more specialist stuff is only sold at the mill.

I meant to add...
[INJ] Doesn't your mill supply any other shops? Poor you. I think even though I complain about the paucity of food here, (no big chunks of meat, for a start - there's nothing to roast in this bit of the Netherlands) I can actually get a lot of local produce, and just have to cut my culinary cloth accordingly.

[Pen] It might do, but I haven't found it yet.

making sandwiches to feed 50 new volunteers at three windmills on the island. I volunteer that I am a complete idiot.

[pen] You must be using yards of Edam and spek.

[Softers] Metres. There's still several decimetres of it left in the fridge, dammit. Tasteless cheese. But no-one can say I'm not inburgering into my new life here.

[pen] as an engineer I seriously slipped up there.

I posted this on MCIOS as well: Anyone in the Morniverse know of a suitable family for an Italian language student in or near Hastings? She is a charming young lady mid 20s and she stayed with Mrs Software and I for a month this summer.

[rab] finding ingredients that way sounds dangerous. Taste? I can see how that would work. However, looking alike, I think could get really confusing! My sister says I should give this link to show how that could be dangerous. Though, I'm not sure that you'd have a lot of these in your house. Now, I just need to find the metric equivalents to US - I'm sure they're online - just gotta get going in a bit. I'll bother y'all about ingredients over times, maybe ;) I don't think I'll be using too much different, though - baking powder, sugar, flour, salt, pepper, garlic powder, butter . . . things off the top of my head that I'll be using at times.

I hope no one had too much of a fire in their belly...