N came round just before 2 to finish the fencing. The first thing was to check the dry-in-fifteen-minutes concrete footings, but they are still damp. The ground is saturated and it rained over night. Frankly, I suspect an underground stream - that end of the garden is soaked.

We started with the easy bit, fitting the fence panel in that was flush with the two posts. The ground needed a big of redigging to make it flat, but the clasps nailed onto the posts with little difficulty. Then we had to fit the weatherboard in. Instinct would be to lower it in, but it's hard to lift a 6'x5' panel five foot in the air when there is a tree overhead. There was enough give in the posts to fix it in.

The second one was more difficult, given that one of the posts is 30 degrees from the line of the fence, and a foot shorter. We had to hammer the clasps much wider, and then hope they didn't sheer when we hammered to flush to the board. Thankfully I took the opportunity to dig up and move the camelia to a place where it is hopefully less likely to fry in the dawn's early light, so we had room top swing a hammer.

That much took an hour or so and leaves a two foot gap in the fence behind the shed. We repaired the boarding that was there before, pro tem, but we need something a bit better. "How about a gate?" suggested N. Yeah, sure, take the fence down and move it two foot along, why do I need a gate to the back of the shed? I thought about the wheelie bins, but I don't fancy such a trip with kitchen rubbish there. But I had considered having the composter there and it is clearly damper back there. So a gate it will be, eventually.

And one day that concrete will dry.
faustus: (Default)
( Feb. 11th, 2007 06:26 pm)
I'm having fun with recipes. Some of my recipes are in British, and some in America, and some in metric and some in imperial, and some in combinations of those permutations. A lot of what I'm cooking from right now is in US cups - which makes sense for flour and sugar, but less so for butter.

And of course US cup is 8 fl oz and UK is 5 fl oz.

Now I see that US and UK fl oz are not the same; 29.57353 ml and 28.41307ml repectively.

Can anyone point me to a website that will tell me how much 8 fl oz of flour, sugar and especially butter would weigh, either in oz or g? Or know this kind of thing off the top of their heads?

I think this might be the sort of thing I'm after - but the weights and measures rather than the ingredient side:
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