Hello from Los Angeles

I've been baking since I was old enough to crack eggs into the cookie dough and lick the beaters, and my mill was the first appliance I bought after I left home, but I just discovered the grains and milling forum here this weekend, after some pointers from another web site. 

I love the flavors I can achieve with fresh ground whole grain flours when spices are milled right in with them, making things with whole wheat that don't leave more impression of healthy intentions than of good taste.  I am probably more obsessed with cookies than with bread, but still enjoy everything from no-knead to sweet buttery breakfast rolls, light toast/sandwich breads to unleavened sprouted flatbreads. 

I'm especially looking forward to participating in a place where I can share recipes with others who won't be put off if I describe a recipe that starts out with

'Mill 500 grams hard wheat berries'

I attempted to post a simple link to the index of my recipes on my own web site, but apparently the hypervigilant spam service here does not like that.  I've participated in other forums where links are not allowed from new members immediately on joining the forums, but it would be very helpful if there were actually some description of what is and isn't allowed.