Merge branch 'master' of https://github.com/LukeSmithxyz/based.cooking

# Conflicts:
#	content/granola.md

.github/pull_request_template.md

@@ -1,12 +0,0 @@
-<!--
-- Recipes should be `.md` files in the `src/` directory.  Look at already
-  existing `.md` files for examples or see [example](example.md).
-- File names should be the name of the dish with words separated by hyphens
-  (`-`). Not underscores, and definitely not spaces.
-- Recipe must be based, i.e. good traditional and substantial food. Nothing
-  ironic, meme-tier hyper-sugary, meat-substitute, etc.
-- Be sure to add a small number of relevant  tags to your recipe (and remove
-  the dummy tags). Try to use already existing tags.
-- Don't include salt and pepper and other ubiquitous things in the ingredients
-  list.
--->

.github/workflows/pr.yaml

@@ -1,12 +0,0 @@
-on: pull_request
-
-jobs:
-  check_files:
-    runs-on: ubuntu-latest
-    steps:
-      - uses: actions/checkout@v2
-        with:
-          fetch-depth: 0
-      - name: Check files for compliance
-        run: .github/workflows/scripts/check-files.sh
-

.github/workflows/scripts/check-files.sh

@@ -1,153 +0,0 @@
-#!/bin/sh
-set -eu
-
-SIZE_LIMIT=150000
-FAIL=0
-
-check_size() {
-	size="$(stat --printf="%s" "$1")"
-	if [ "$size" -gt "$SIZE_LIMIT" ]; then
-		echo "File $1 is bigger than specified $SIZE_LIMIT limit"
-		FAIL=1
-	fi
-}
-
-check_file_name() {
-	fileName="$1"
-	expectedFolder="$2"
-
-	shouldname="${expectedFolder}/$(basename "$fileName" |
-		iconv --to-code=utf-8 |
-		tr '[:upper:]' '[:lower:]' |
-		tr '_ ' '-')"
-
-	if [ "$shouldname" != "$fileName" ]; then
-		echo "$1 should be named $shouldname."
-		FAIL=1
-	fi
-}
-
-check_webp_name() {
-	check_file_name "$1" "data/pix"
-}
-
-check_recipe_name() {
-	check_file_name "$1" "src"
-}
-
-check_recipe_content() {
-	errMsgs="$(awk '
-		BEGIN {
-			HAS_TITLE                   = 0;
-			HAS_TAGS                    = 0;
-			HAS_INVALID_TAGS            = 0;
-			NUM_TAGS                    = 0;
-			HAS_INGREDIENTS             = 0;
-			HAS_DIRECTIONS              = 0;
-			HAS_CONSECUTIVE_EMPTY_LINES = 0;
-
-			CONSECUTIVE_EMPTY_LINES = 0;
-		}
-
-		# First line should be the title
-		NR == 1 && /^# / {
-			HAS_TITLE = 1;
-			next;
-		}
-
-		$0 == "## Ingredients" {
-			HAS_INGREDIENTS = 1;
-		}
-
-		$0 == "## Directions" {
-			HAS_DIRECTIONS = 1;
-		}
-
-		$0 == "" {
-			CONSECUTIVE_EMPTY_LINES++
-			if (CONSECUTIVE_EMPTY_LINES >= 2) {
-				HAS_CONSECUTIVE_EMPTY_LINES = 1;
-			}
-		}
-
-		$0 != "" {
-			CONSECUTIVE_EMPTY_LINES = 0;
-		}
-
-		END {
-			# Last line should be the tags list
-			if ($1 == ";tags:") {
-				HAS_TAGS = 1;
-				NUM_TAGS = NF - 1;
-
-				# Loop through all the tags
-				for (i = 2; i <= NF; i++) {
-					# Make sure that each tag only contains lowercase letters and hyphens
-					if ($i !~ "^[a-z-]+$") {
-						HAS_INVALID_TAGS = 1;
-						break;
-					}
-				}
-			}
-
-			if (!HAS_TITLE) {
-				print "Recipe does not have a properly formatted title on the first line."
-			}
-
-			if (!HAS_TAGS) {
-				print "Recipe does not have a properly formatted tags on the last line."
-			} else {
-				if (HAS_INVALID_TAGS) {
-					print "Recipe has invalid tags. Tags must be separated by spaces and contain only lowercase letters or hyphens (-)";
-				}
-
-				if (NUM_TAGS < 2) {
-					print "Recipe only has " NUM_TAGS " tags. Add some more."
-				} else if (NUM_TAGS > 5) {
-					print "Recipe has " NUM_TAGS " tags which is too many. Remove some tags."
-				}
-			}
-
-			if (!HAS_INGREDIENTS) {
-				print "Recipe does not have an ingredients list."
-			}
-
-			if (!HAS_DIRECTIONS) {
-				print "Recipe does not have a directions section."
-			}
-
-			if (HAS_CONSECUTIVE_EMPTY_LINES) {
-				print "Recipe has at least 2 consecutive empty lines.";
-			}
-		}
-	' "$1")"
-
-	if [ -n "$errMsgs" ]; then
-		echo "$errMsgs"
-		FAIL=1
-	fi
-}
-
-while IFS= read -r file; do
-	echo "Checking '$file'"
-	case "$file" in
-		# Ignore these files
-		index.md) ;;
-		.github/*.md) ;;
-
-		*.webp)
-			check_size "$file"
-			check_webp_name "$file"
-			;;
-		*.md)
-			check_recipe_name "$file"
-			check_recipe_content "$file"
-			;;
-	esac
-	# Separate each file for easier reading.
-	echo ""
-done <<EOF
-$(git diff --name-only "$(git merge-base origin/master HEAD)")
-EOF
-
-exit $FAIL

.github/workflows/upload.yml

@@ -30,4 +30,4 @@ jobs:
           cd repo
           git stash
           git pull --force origin master
-          make deploy
+          hugo -s . -t /var/www/lugo -d ~/based.cooking/ --cacheDir ~/hugocache

.gitignore

@@ -1,4 +1,10 @@
-rss.xml
+/themes/
-atom.xml
+
-blog
+# Generated files by hugo
-tags
+/public/
+/resources/_gen/
+/assets/jsconfig.json
+hugo_stats.json
+
+# Temporary lock file while building
+/.hugo_build.lock

LICENSE

@@ -1,121 +0,0 @@
-Creative Commons Legal Code
-
-CC0 1.0 Universal
-
-    CREATIVE COMMONS CORPORATION IS NOT A LAW FIRM AND DOES NOT PROVIDE
-    LEGAL SERVICES. DISTRIBUTION OF THIS DOCUMENT DOES NOT CREATE AN
-    ATTORNEY-CLIENT RELATIONSHIP. CREATIVE COMMONS PROVIDES THIS
-    INFORMATION ON AN "AS-IS" BASIS. CREATIVE COMMONS MAKES NO WARRANTIES
-    REGARDING THE USE OF THIS DOCUMENT OR THE INFORMATION OR WORKS
-    PROVIDED HEREUNDER, AND DISCLAIMS LIABILITY FOR DAMAGES RESULTING FROM
-    THE USE OF THIS DOCUMENT OR THE INFORMATION OR WORKS PROVIDED
-    HEREUNDER.
-
-Statement of Purpose
-
-The laws of most jurisdictions throughout the world automatically confer
-exclusive Copyright and Related Rights (defined below) upon the creator
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-
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-the purpose of contributing to a commons of creative, cultural and
-scientific works ("Commons") that the public can reliably and without fear
-of later claims of infringement build upon, modify, incorporate in other
-works, reuse and redistribute as freely as possible in any form whatsoever
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-These owners may contribute to the Commons to promote the ideal of a free
-culture and the further production of creative, cultural and scientific
-works, or to gain reputation or greater distribution for their Work in
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-
-For these and/or other purposes and motivations, and without any
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-associating CC0 with a Work (the "Affirmer"), to the extent that he or she
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-     thereof, including any amended or successor version of such
-     directive); and
-vii. other similar, equivalent or corresponding rights throughout the
-     world based on applicable law or treaty, and any national
-     implementations thereof.
-
-2. Waiver. To the greatest extent permitted by, but not in contravention
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-irrevocably and unconditionally waives, abandons, and surrenders all of
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-revocation, rescission, cancellation, termination, or any other legal or
-equitable action to disrupt the quiet enjoyment of the Work by the public
-as contemplated by Affirmer's express Statement of Purpose.
-
-3. Public License Fallback. Should any part of the Waiver for any reason
-be judged legally invalid or ineffective under applicable law, then the
-Waiver shall be preserved to the maximum extent permitted taking into
-account Affirmer's express Statement of Purpose. In addition, to the
-extent the Waiver is so judged Affirmer hereby grants to each affected
-person a royalty-free, non transferable, non sublicensable, non exclusive,
-irrevocable and unconditional license to exercise Affirmer's Copyright and
-Related Rights in the Work (i) in all territories worldwide, (ii) for the
-maximum duration provided by applicable law or treaty (including future
-time extensions), (iii) in any current or future medium and for any number
-of copies, and (iv) for any purpose whatsoever, including without
-limitation commercial, advertising or promotional purposes (the
-"License"). The License shall be deemed effective as of the date CC0 was
-applied by Affirmer to the Work. Should any part of the License for any
-reason be judged legally invalid or ineffective under applicable law, such
-partial invalidity or ineffectiveness shall not invalidate the remainder
-of the License, and in such case Affirmer hereby affirms that he or she
-will not (i) exercise any of his or her remaining Copyright and Related
-Rights in the Work or (ii) assert any associated claims and causes of
-action with respect to the Work, in either case contrary to Affirmer's
-express Statement of Purpose.
-
-4. Limitations and Disclaimers.
-
- a. No trademark or patent rights held by Affirmer are waived, abandoned,
-    surrendered, licensed or otherwise affected by this document.
- b. Affirmer offers the Work as-is and makes no representations or
-    warranties of any kind concerning the Work, express, implied,
-    statutory or otherwise, including without limitation warranties of
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-    infringement, or the absence of latent or other defects, accuracy, or
-    the present or absence of errors, whether or not discoverable, all to
-    the greatest extent permissible under applicable law.
- c. Affirmer disclaims responsibility for clearing rights of other persons
-    that may apply to the Work or any use thereof, including without
-    limitation any person's Copyright and Related Rights in the Work.
-    Further, Affirmer disclaims responsibility for obtaining any necessary
-    consents, permissions or other rights required for any use of the
-    Work.
- d. Affirmer understands and acknowledges that Creative Commons is not a
-    party to this document and has no duty or obligation with respect to
-    this CC0 or use of the Work.

LICENSE.md

@@ -0,0 +1,24 @@
+This is free and unencumbered software released into the public domain.
+
+Anyone is free to copy, modify, publish, use, compile, sell, or
+distribute this software, either in source code form or as a compiled
+binary, for any purpose, commercial or non-commercial, and by any
+means.
+
+In jurisdictions that recognize copyright laws, the author or authors
+of this software dedicate any and all copyright interest in the
+software to the public domain. We make this dedication for the benefit
+of the public at large and to the detriment of our heirs and
+successors. We intend this dedication to be an overt act of
+relinquishment in perpetuity of all present and future rights to this
+software under copyright law.
+
+THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND,
+EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF
+MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT.
+IN NO EVENT SHALL THE AUTHORS BE LIABLE FOR ANY CLAIM, DAMAGES OR
+OTHER LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE,
+ARISING FROM, OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR
+OTHER DEALINGS IN THE SOFTWARE.
+
+For more information, please refer to <https://unlicense.org>

Makefile

@@ -1,198 +0,0 @@
-#!/usr/bin/make -f
-
-BLOG := $(MAKE) -f $(lastword $(MAKEFILE_LIST)) --no-print-directory
-ifneq ($(filter-out help,$(MAKECMDGOALS)),)
-include config
-endif
-
-# The following can be configured in config
-BLOG_DATE_FORMAT_INDEX ?= %x
-BLOG_DATE_FORMAT ?= %x %X
-BLOG_TITLE ?= blog
-BLOG_DESCRIPTION ?= blog
-BLOG_URL_ROOT ?= http://localhost/blog
-BLOG_FEED_MAX ?= 20
-BLOG_FEEDS ?= rss atom
-BLOG_SRC ?= articles
-
-
-.PHONY: help init build deploy clean taglist
-
-ARTICLES = $(shell git ls-tree HEAD --name-only -- $(BLOG_SRC)/*.md 2>/dev/null)
-TAGFILES = $(patsubst $(BLOG_SRC)/%.md,tags/%,$(ARTICLES))
-
-help:
-	$(info make init|build|deploy|clean|taglist)
-
-init:
-	mkdir -p $(BLOG_SRC) data templates
-	printf '<!DOCTYPE html><html><head><title>$$TITLE</title></head><body>' > templates/header.html
-	printf '</body></html>' > templates/footer.html
-	printf '' > templates/index_header.html
-	printf '<p>Tags:' > templates/tag_list_header.html
-	printf '<a href="$$URL">$$NAME</a>' > templates/tag_entry.html
-	printf ', ' > templates/tag_separator.html
-	printf '</p>' > templates/tag_list_footer.html
-	printf '<h2>Articles</h2><ul id=artlist>' > templates/article_list_header.html
-	printf '<li><a href="$$URL">$$DATE $$TITLE</a></li>' > templates/article_entry.html
-	printf '' > templates/article_separator.html
-	printf '</ul>' > templates/article_list_footer.html
-	printf '' > templates/index_footer.html
-	printf '' > templates/tag_index_header.html
-	printf '' > templates/tag_index_footer.html
-	printf '' > templates/article_header.html
-	printf '' > templates/article_footer.html
-	printf 'blog\n' > .git/info/exclude
-
-build: blog/index.html tagpages $(patsubst $(BLOG_SRC)/%.md,blog/%.html,$(ARTICLES)) $(patsubst %,blog/%.xml,$(BLOG_FEEDS))
-
-deploy: build
-	rsync -rLtvz $(BLOG_RSYNC_OPTS) blog/ data/ $(BLOG_REMOTE)
-
-clean:
-	rm -rf blog tags
-
-config:
-	printf 'BLOG_REMOTE:=%s\n' \
-		'$(shell printf "Blog remote (eg: host:/var/www/html): ">/dev/tty; head -n1)' \
-		> $@
-
-tags/%: $(BLOG_SRC)/%.md
-	mkdir -p tags
-	grep -ih '^; *tags:' "$<" | cut -d: -f2- | tr -c '[^a-z\-]' ' ' | sed 's/  */\n/g' | sed '/^$$/d' | sort -u > $@
-
-blog/index.html: index.md $(ARTICLES) $(TAGFILES) $(addprefix templates/,$(addsuffix .html,header index_header tag_list_header tag_entry tag_separator tag_list_footer article_list_header article_entry article_separator article_list_footer index_footer footer))
-	mkdir -p blog
-	TITLE="$(BLOG_TITLE)"; \
-	PAGE_TITLE="$(BLOG_TITLE)"; \
-	export TITLE; \
-	export PAGE_TITLE; \
-	envsubst < templates/header.html > $@; \
-	envsubst < templates/index_header.html >> $@; \
-	envsubst < templates/tag_list_header.html >> $@; \
-	first=true; \
-	for t in $(shell cat $(TAGFILES) | sort -u); do \
-		"$$first" || envsubst < templates/tag_separator.html; \
-		NAME="$$t" \
-		URL="@$$t.html" \
-		envsubst < templates/tag_entry.html; \
-		first=false; \
-	done >> $@; \
-	envsubst < templates/tag_list_footer.html >> $@; \
-	envsubst < templates/article_list_header.html >> $@; \
-	first=true; \
-	echo $(ARTICLES); \
-	for f in $(ARTICLES); do \
-		printf '%s ' "$$f"; \
-		git log -n 1 --diff-filter=A --date="format:%s $(BLOG_DATE_FORMAT_INDEX)" --pretty=format:'%ad%n' -- "$$f"; \
-	done | sort | cut -d" " -f1,3- | while IFS=" " read -r FILE DATE; do \
-		"$$first" || envsubst < templates/article_separator.html; \
-		URL="`printf '%s' "\$$FILE" | sed 's,^$(BLOG_SRC)/\(.*\).md,\1,'`.html" \
-		DATE="$$DATE" \
-		TITLE="`head -n1 "\$$FILE" | sed -e 's/^# //g'`" \
-		envsubst < templates/article_entry.html; \
-		first=false; \
-	done >> $@; \
-	envsubst < templates/article_list_footer.html >> $@; \
-	markdown < index.md >> $@; \
-	envsubst < templates/index_footer.html >> $@; \
-	envsubst < templates/footer.html >> $@; \
-
-
-blog/tag/%.html: $(ARTICLES) $(addprefix templates/,$(addsuffix .html,header tag_header index_entry tag_footer footer))
-
-.PHONY: tagpages
-tagpages: $(TAGFILES)
-	+$(BLOG) $(patsubst %,blog/@%.html,$(shell cat $(TAGFILES) | sort -u))
-
-blog/@%.html: $(TAGFILES) $(addprefix templates/,$(addsuffix .html,header tag_index_header tag_list_header tag_entry tag_separator tag_list_footer article_list_header article_entry article_separator article_list_footer tag_index_footer footer))
-	mkdir -p blog
-	PAGE_TITLE="Articles tagged $* -- $(BLOG_TITLE)"; \
-	TAGS="$*"; \
-	TITLE="$(BLOG_TITLE)"; \
-	export PAGE_TITLE; \
-	export TAGS; \
-	export TITLE; \
-	envsubst < templates/header.html > $@; \
-	envsubst < templates/tag_index_header.html >> $@; \
-	envsubst < templates/article_list_header.html >> $@; \
-	first=true; \
-	for f in $(shell awk '$$0 == "$*" { gsub("tags", "$(BLOG_SRC)", FILENAME); print FILENAME  ".md"; nextfile; }' $(TAGFILES)); do \
-		printf '%s ' "$$f"; \
-		git log -n 1 --diff-filter=A --date="format:%s $(BLOG_DATE_FORMAT_INDEX)" --pretty=format:'%ad%n' -- "$$f"; \
-	done | sort | cut -d" " -f1,3- | while IFS=" " read -r FILE DATE; do \
-		"$$first" || envsubst < templates/article_separator.html; \
-		URL="`printf '%s' "\$$FILE" | sed 's,^$(BLOG_SRC)/\(.*\).md,\1,'`.html" \
-		DATE="$$DATE" \
-		TITLE="`head -n1 "\$$FILE" | sed -e 's/^# //g'`" \
-		envsubst < templates/article_entry.html; \
-		first=false; \
-	done >> $@; \
-	envsubst < templates/article_list_footer.html >> $@; \
-	envsubst < templates/tag_index_footer.html >> $@; \
-	envsubst < templates/footer.html >> $@; \
-
-
-blog/%.html: $(BLOG_SRC)/%.md $(addprefix templates/,$(addsuffix .html,header article_header tag_link_header tag_link tag_link_footer article_footer footer))
-	mkdir -p blog
-	TITLE="$(shell head -n1 $< | sed 's/^# \+//')"; \
-	export TITLE; \
-	PAGE_TITLE="$${TITLE} Recipe -- $(BLOG_TITLE)"; \
-	export PAGE_TITLE; \
-	AUTHOR="$(shell git log --format="%an" -- "$<" | tail -n 1)"; \
-	export AUTHOR; \
-	DATE_POSTED="$(shell git log -n 1 --diff-filter=A --date="format:$(BLOG_DATE_FORMAT)" --pretty=format:'%ad' -- "$<")"; \
-	export DATE_POSTED; \
-	DATE_EDITED="$(shell git log -n 1 --date="format:$(BLOG_DATE_FORMAT)" --pretty=format:'%ad' -- "$<")"; \
-	export DATE_EDITED; \
-	TAGS="$(shell grep -i '^; *tags:' "$<" | cut -d: -f2- | paste -sd ',')"; \
-	export TAGS; \
-	envsubst < templates/header.html > $@; \
-	envsubst < templates/article_header.html >> $@; \
-	sed -e '/^;/d' < $< | markdown -f fencedcode >> $@; \
-	envsubst < templates/tag_link_header.html >> $@; \
-	for i in $${TAGS} ; do \
-		TAG_NAME="$$i" \
-		TAG_LINK="./@$$i.html" \
-		envsubst < templates/tag_link.html >> $@; \
-	done; \
-	envsubst < templates/tag_link_footer.html >> $@; \
-	envsubst < templates/article_footer.html >> $@; \
-	envsubst < templates/footer.html >> $@; \
-
-blog/rss.xml: $(ARTICLES)
-	printf '<?xml version="1.0" encoding="UTF-8"?>\n<rss version="2.0">\n<channel>\n<title>%s</title>\n<link>%s</link>\n<description>%s</description>\n' \
-		"$(BLOG_TITLE)" "$(BLOG_URL_ROOT)" "$(BLOG_DESCRIPTION)" > $@
-	for f in $(ARTICLES); do \
-		printf '%s ' "$$f"; \
-		git log -n 1 --diff-filter=A --date="format:%s %a, %d %b %Y %H:%M:%S %z" --pretty=format:'%ad%n' -- "$$f"; \
-	done | sort -k2nr | head -n $(BLOG_FEED_MAX) | cut -d" " -f1,3- | while IFS=" " read -r FILE DATE; do \
-		printf '<item>\n<title>%s</title>\n<link>%s</link>\n<guid>%s</guid>\n<pubDate>%s</pubDate>\n<description><![CDATA[%s]]></description>\n</item>\n' \
-			"`head -n 1 $$FILE | sed 's/^# //'`" \
-			"$(BLOG_URL_ROOT)`basename $$FILE | sed 's/\.md/\.html/'`" \
-			"$(BLOG_URL_ROOT)`basename $$FILE | sed 's/\.md/\.html/'`" \
-			"$$DATE" \
-			"`markdown < $$FILE`"; \
-	done >> $@
-	printf '</channel>\n</rss>\n' >> $@
-
-blog/atom.xml: $(ARTICLES)
-	printf '<?xml version="1.0" encoding="UTF-8"?>\n<feed xmlns="http://www.w3.org/2005/Atom" xml:lang="en">\n<title type="text">%s</title>\n<subtitle type="text">%s</subtitle>\n<updated>%s</updated>\n<link rel="alternate" type="text/html" href="%s"/>\n<id>%s</id>\n<link rel="self" type="application/atom+xml" href="%s"/>\n' \
-		"$(BLOG_TITLE)" "$(BLOG_DESCRIPTION)" "$(shell date +%Y-%m-%dT%H:%M:%SZ)" "$(BLOG_URL_ROOT)" "$(BLOG_URL_ROOT)atom.xml" "$(BLOG_URL_ROOT)/atom.xml" > $@
-	for f in $(ARTICLES); do \
-		printf '%s ' "$$f"; \
-		git log -n 1 --diff-filter=A --date="format:%s %Y-%m-%dT%H:%M:%SZ" --pretty=format:'%ad %aN%n' -- "$$f"; \
-	done | sort -k2nr | head -n $(BLOG_FEED_MAX) | cut -d" " -f1,3- | while IFS=" " read -r FILE DATE AUTHOR; do \
-		printf '<entry>\n<title type="text">%s</title>\n<link rel="alternate" type="text/html" href="%s"/>\n<id>%s</id>\n<published>%s</published>\n<updated>%s</updated>\n<author><name>%s</name></author>\n<summary type="html"><![CDATA[%s]]></summary>\n</entry>\n' \
-			"`head -n 1 $$FILE | sed 's/^# //'`" \
-			"$(BLOG_URL_ROOT)`basename $$FILE | sed 's/\.md/\.html/'`" \
-			"$(BLOG_URL_ROOT)`basename $$FILE | sed 's/\.md/\.html/'`" \
-			"$$DATE" \
-			"`git log -n 1 --date="format:%Y-%m-%dT%H:%M:%SZ" --pretty=format:'%ad' -- "$$FILE"`" \
-			"$$AUTHOR" \
-			"`markdown < $$FILE`"; \
-	done >> $@
-	printf '</feed>\n' >> $@
-
-taglist:
-	grep -RIh '^;tags:' src | cut -d' ' -f2- | tr ' ' '\n' | sort | uniq

README.md

@@ -3,7 +3,9 @@
 [https://based.cooking](https://based.cooking)
 
 This is a simple cooking website where users can submit recipes here for credit.
-There are no ads, trackers, cookies (unless recipes thereof) or javascript.
+There are no ads, trackers or cookies (unless recipes thereof).
+
+This site is compiled and organized with Hugo, using [this very simple theme](https://github.com/lukesmithxyz/lugo).
 
 ## Ways to contribute
 
@@ -15,10 +17,10 @@ There are no ads, trackers, cookies (unless recipes thereof) or javascript.
 
 ## Rules for submission
 
-- Model submission files after [example.md](example.md). Put them in `src/`.
+- Model submission files after [example.md](example.md). Put them in `content/`.
 - Recipes should start with a title, with a single `#`, *on the first line*. No
   empty line at the top, no trailing line at the end. The file needs to be `\n`
-  terminated in linux-fashion (if you're on linux you don't need to care, it
+  terminated in unix-fashion (if you're on linux you don't need to care, it
   should be automatic).
 - File names should be the name of the dish with words separated by hyphens
   (`-`). Not underscores, and definitely not spaces.
@@ -29,61 +31,38 @@ There are no ads, trackers, cookies (unless recipes thereof) or javascript.
 
 **If you fail to do these things, I will close your submission and you will have to resubmit. I am tired of having to fix more than 50% of submissions.**
 
+You may include a json file with your personal links/donation addresses in
+`data/authors/your-name.json`. See mine (`data/authors/luke-smith.json`) for a
+model. You can include: `website`, `donate` (general donation link), `email` or
+crypto addresses as `btc`, `xmr` and `eth`.
+
 ### Tags
 
-You can (and should) add tags at the end of your recipe. The syntax is:
+Remember to add tags to your recipe, but try to use tags already used by other recipes.
-```
-;tags: tag1 tag2 tag3
-```
-
-The tag line should be a single line, at the end of the markdown file, preceded
-by a blank line.
-
-Add between 1 and 4 tags, **prioritize existing tags**. As a general guideline,
-add the country from which the recipe originates if the recipe is representative
-of said country, using the adjective form (eg. *mexican*, *italian*, etc). Tag
-the main ingredient if it's something slightly special.
-
-List of special, categorical tags to use if relevant:
-- `basic`: for basic recipes that aren't meant to be stand alone but are supposed
-  to be incorporated in another recipe.
-- `breakfast`
-- `dessert`
-- `quick`: for recipes that can be cooked in under ~20 minutes.
-- `side`: side dishes such as mash, fries, etc.
-- `snack`
-- `spread`
 
 If your recipe contains no meat or dairy, include the `fasting` tag.
-If it includes dairy but no milk, incude the `cheesefare` tag.
+If it includes dairy but no milk, include the `cheesefare` tag.
 
 ### Images
 
-Images are stored in `data/pix`.
+Images are stored in `/pix`.
 
-Each recipe can have a title image at the top and perhaps
+Each recipe can have a title image at the top and perhaps several instructional
-several instructional images as absolutely necessary.
+images as absolutely necessary.
 
-Do not add stock images you found on the internet.
+Do not add stock images you found on the internet. Take a good picture yourself
-Take a good picture yourself of the actual dish created.
+of the actual dish created. If you see a bad or substandard image, you may
-If you see a bad or substandard image, you may submit a better one.
+submit a better one.
 
-Images should be in `.webp` format and with as small file size as possible.
+Images should be in `.webp` format and with as small file size as possible. If
-If you submit an image for say, `chicken-parmesan.md`, it should be added as `pix/chicken-parmesan.webp`.
+you submit an image for say, `chicken-parmesan.md`, it should be added as
+`pix/chicken-parmesan.webp`.
 
 If you would like to add additional directional images,
 they should be numbered with two digits like: `pix/chicken-parmesan-01.webp`, etc.
 
-## About the site
+Note also that images should have links beginning with a slash in this use
-
+case, i.e. `/pix/...`.
-The front page, for now, will just be a list of recipes automatically generated
-from the content of `src`.
-As more articles are added, the site will be reorganized, categorized
-or will implement server-side scripting or searches.
-This is not necessary yet though.
-
-I don't really want images of recipes on the mainpage yet.
-I'll think about how best to do it to minimize bandwidth if possible.
 
 ## License
 

archetypes/default.md

@@ -0,0 +1,6 @@
+---
+title: "{{ replace .Name "-" " " | title }}"
+date: {{ .Date }}
+draft: true
+---
+

config

@@ -1,6 +0,0 @@
-BLOG_TITLE:=Based Cooking
-BLOG_REMOTE:=/var/www/based.cooking
-BLOG_DATE_FORMAT_INDEX:=%F
-BLOG_DATE_FORMAT:=%F
-BLOG_SRC:=src
-BLOG_URL_ROOT:=https://based.cooking/

config.toml

@@ -0,0 +1,15 @@
+baseURL = 'https://based.cooking/'
+languageCode = 'en-us'
+title = 'Based Cooking'
+theme = 'lugo'
+
+[params]
+  favicon = "/favicon.svg"
+  stylesheet = "/style.css"
+  indexarticles = 50
+  taglist = true
+
+[markup]
+  [markup.goldmark]
+    [markup.goldmark.renderer]
+      unsafe = true

content/_index.md

@@ -0,0 +1,85 @@
+---
+title: "🍲 Based Cooking 🍳"
+description: 'The fast-loading recipe site with cooking only and no ads.'
+layout: single
+---
+
+## What do you want to cook?
+
+<div class="search js-only">
+  <input type="text" id="search" placeholder="Search ALL Recipes...">
+  <button id="clear-search">
+    <svg xmlns="http://www.w3.org/2000/svg" class="ionicon" viewBox="0 0 512 512"><title>Backspace</title><path d="M135.19 390.14a28.79 28.79 0 0021.68 9.86h246.26A29 29 0 00432 371.13V140.87A29 29 0 00403.13 112H156.87a28.84 28.84 0 00-21.67 9.84v0L46.33 256l88.86 134.11z" fill="none" stroke="currentColor" stroke-linejoin="round" stroke-width="32"></path><path fill="none" stroke="currentColor" stroke-linecap="round" stroke-linejoin="round" stroke-width="32" d="M336.67 192.33L206.66 322.34M336.67 322.34L206.66 192.33M336.67 192.33L206.66 322.34M336.67 322.34L206.66 192.33"></path></svg>
+  </button>
+</div>
+
+<script>
+// @license magnet:?xt=urn:btih:5ac446d35272cc2e4e85e4325b146d0b7ca8f50c&dn=unlicense.txt Unlicense
+
+document.addEventListener("DOMContentLoaded", () => {
+  for (e of document.getElementsByClassName("js-only")) {
+    e.classList.remove("js-only");
+  }
+
+  const recipes = document.querySelectorAll("#artlist li");
+  const search = document.getElementById("search");
+  const oldheading = document.getElementById("newest-recipes");
+  const clearSearch = document.getElementById("clear-search");
+  const artlist = document.getElementById("artlist");
+
+  search.addEventListener("input", () => {
+    // grab search input value
+    const searchText = search.value.toLowerCase().trim().normalize('NFD').replace(/\p{Diacritic}/gu, "");
+    const searchTerms = searchText.split(" ");
+    const hasFilter = searchText.length > 0;
+
+    artlist.classList.toggle("list-searched", hasFilter);
+    oldheading.classList.toggle("hidden", hasFilter);
+
+    // for each recipe hide all but matched
+    recipes.forEach(recipe => {
+      const searchString = `${recipe.textContent} ${recipe.dataset.tags}`.toLowerCase().normalize('NFD').replace(/\p{Diacritic}/gu, "");
+      const isMatch = searchTerms.every(term => searchString.includes(term));
+
+      recipe.hidden = !isMatch;
+      recipe.classList.toggle("matched-recipe", hasFilter && isMatch);
+    })
+  })
+
+  clearSearch.addEventListener("click", () => {
+    search.value = "";
+    recipes.forEach(recipe => {
+      recipe.hidden = false;
+      recipe.classList.remove("matched-recipe");
+    })
+
+    artlist.classList.remove("list-searched");
+    oldheading.classList.remove("hidden");
+  })
+})
+// @license-end
+</script>
+
+## Newest Recipes
+
+{{< artlist >}}
+
+## Or Browse by Category...
+
+{{< tagcloud >}}
+
+## About this site
+
+Founded to provide a simple online cookbook without ads and obese web design.
+See the story of this site unfold in three videos:
+
+- [A Demonstration of Modern Web Bloat](https://odysee.com/@Luke:7/a-demonstration-of-modern-web-bloat:f)
+- [The War Against Web Bloat Continues...](https://odysee.com/@Luke:7/the-war-against-web-bloat-continues...:a)
+- [SoyDevs DESTROYED Epic Style by Based Cooking!](https://odysee.com/@Luke:7/soydevs-destroyed-epic-style-by-based:6)
+
+## It's easy to contribute!
+
+New recipes can be submitted [on Github](https://github.com/lukesmithxyz/based.cooking).
+We are funded by you only, not 20MB of ads or privacy-violating trackers per page.
+
+{{< crypto >}}

content/aelplermagronen.md

@@ -1,6 +1,11 @@
-# Älplermagronen (Alpine macaroni)
+---
+title: "Älplermagronen (Alpine macaroni)"
+date: 2021-03-11
+tags: ['swiss', 'pork', 'potato', 'pasta']
+author: alexander-bocken
+---
 
-![Älplermagronen](pix/aelplermagronen.webp)
+![Älplermagronen](/pix/aelplermagronen.webp)
 
 A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet.
 It's the definition of comfort food for the Swiss.
@@ -32,9 +37,3 @@ Feel free to vary these amounts, it's not like this is anything strict.
 9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough, it is most likely due to using the wrong cheese.
 10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
 11. Serve with apple sauce. Should be eaten together, not as a dessert.
-
-## Contributors
-
-- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)
-
-;tags: swiss pork potato

content/aglio-e-olio.md

@@ -1,4 +1,9 @@
-# Spaghetti aglio e olio
+---
+title: "Spaghetti aglio e olio"
+date: 2021-03-21
+tags: ['italian', 'pasta']
+author: robert5800
+---
 
 Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It's quick, easy, and uses a lot of basic pantry ingredients which makes this a convenient weeknight meal.
 
@@ -15,16 +20,10 @@ Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greate
 
 ## Directions
 
-1. Heat a large skillet on medium-high heat, start [cooking the pasta](pasta.html).
+1. Heat a large skillet on medium-high heat, start [cooking the pasta](/pasta).
 2. Finely slice or mince the garlic and finely chop the parsley.
 3. Add the oil and garlic to the skillet and gently cook it until it's lightly golden brown.
 4. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil.
 5. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water.
 6. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency.
 7. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary.
-
-## Contribution
-
-- Robert [github](https://github.com/robert5800)
-
-;tags: italian pasta

content/aljotta.md

@@ -1,6 +1,11 @@
-# Aljotta
+---
+title: "Aljotta"
+date: 2021-03-16
+tags: ['fish', 'soup', 'mediterranean']
+author: shou-ganai
+---
 
-Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabaisse and similarly refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the picture should give you an idea of the density you're going for. **Fresh herbs are a must**.
+Aljotta ("jo" as in "Yo!") is a traditional Maltese light fish soup with roots in french bouillabaisse and similarly refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the picture should give you an idea of the density you're going for. **Fresh herbs are a must**.
 
 ## Ingredients
 
@@ -20,16 +25,10 @@ Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabais
 ## Directions
 
 1. Cook some rice and set aside. White short-grain is best but other types will do as long as it's not starchy. Don't use arborio or sushi rice.
-2. Prepare the stock, possibly the day before, by boiling fish and fish bones in a tall stock pot on medium heat for 1-2 hours. It's customary to have loose chunks of fish in the soup so you can boil the fish and separate the meat as it starts to cook. As an example, the head, tail, skin and spine from the [anglerfish fillet recipe](https://based.cooking/fried-anglerfish-fillet) were used to make stock, then half a fillet and meat that separated from the offal became part of the soup.
+2. Prepare the stock, possibly the day before, by boiling fish and fish bones in a tall stock pot on medium heat for 1-2 hours. It's customary to have loose chunks of fish in the soup so you can boil the fish and separate the meat as it starts to cook. As an example, the head, tail, skin and spine from the [anglerfish fillet recipe](/fried-anglerfish-fillet) were used to make stock, then half a fillet and meat that separated from the offal became part of the soup.
 3. In a pot, heat some oil on low heat and add in the onions. Saute until translucent.
 4. Add the garlic, tomato, herbs and salt if desired. Switch to medium heat, stirring occasionally until the water starts to boil.
 5. Add the fish and let simmer on low heat until the fish are cooked thoroughly, being careful not to break them. Turn the heat off and add the olive oil.
 6. Take the fish out to be served separately. They are traditionally served topped with olive oil and a squeeze of lemon with steamed vegetables.
 7. If you are using lemon juice or rice, add them to each serving according to your preference.
 8. Leave some for tomorrow. It always tastes better the next day.
-
-## Contribution
-
-Shou, [website](https://shouganai.xyz)
-
-;tags: fish soup mediterranean

content/almeirim-stone-soup.md

@@ -1,4 +1,9 @@
-# Almeirim Stone Soup
+---
+title: "Almeirim Stone Soup"
+date: 2021-03-10
+tags: ['portuguese', 'soup', 'pork']
+author: artur-mancha
+---
 
  It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food.
 
@@ -19,7 +24,7 @@
 ## Directions
 
 1. In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
-2. If necessary, add more water while it’s boiling. 
+2. If necessary, add more water while it’s boiling.
 3. Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
 4. Let the potatoes cook on medium to high heat for about 30-35 minutes.
 5. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
@@ -29,9 +34,3 @@
 
 > A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time.
 > - According to the people of Almeirim
-
-## Contribution
-
-- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker)
-
-;tags: portuguese soup pork

content/apple-chicken.md

@@ -0,0 +1,37 @@
+---
+title: "Apple Chicken"
+tags: ['spanish', 'chicken', 'oven']
+date: 2022-07-11
+author: miraunpajaro
+---
+
+![Applechicken](/pix/apple_chicken.webp)
+Baked chicken with apples and onions. Suprinsingly good and simple combination.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- Chicken breast or similar.
+- Onions.
+- Nuez moscada.
+- Apples.
+- Potatoes.
+- Cream or creme fraiche.
+- Salt.
+- Pepper.
+- One glass (33c) of wine or cognac.
+## Directions
+
+1. Heat the oven to 200C and prepare an oven tray.
+2. Mix the chicken with nuez moscada, salt and pepper.
+3. Remove the center of the apples, fill with nuez moscada and butter.
+4. Put the chicken in the oven tray.
+5. Put the chicken, onions and apple in the oven tray.
+6. Add salt and pepper.
+7. Cook in the oven for 40 min.
+8. While the chicken is the oven prepare mushed potatoes. First you boil them until they are soft (keep the skin on). Once they are soft, peel them. Then mush them with a fork and add milk or creme fraiche.
+9. Add the wine or the cognac. Cook until the chicken is well cooked.
+10. Enjoy.

content/apple-pie.md

@@ -1,6 +1,11 @@
-# Apple Pie
+---
+title: "Apple Pie"
+date: 2021-05-13
+tags: ['dessert', 'pie', 'sweet']
+author: mfed3
+---
 
-![Apple Pie](pix/apple-pie.webp)
+![Apple Pie](/pix/apple-pie.webp)
 
 - ⏲️ Prep time: 30 min
 - 🍳Cook time: 45 min
@@ -15,7 +20,7 @@
 - 50 g white sugar
 - 65 g brown sugar
 - 5 g (1 tsp) cinnamon
-- 1-2 g nutmeg 
+- 1-2 g nutmeg
 - 15 g cornstarch
 - 15 g ice water
 - 226 g (2 sticks) cold butter, cut into slices
@@ -46,13 +51,7 @@
 9.  Put the bottom half dough into the pie pan and cut off the excess dough with a knife
 10. Dump the sauce pan full of the filling into the pie pan and even it out
 11. Cover the pie filling with the top dough and fold over and tuck in the excess crust
-12. Use a fork or your fingers to pinch down the top crust to the bottom crust so you don't have air gaps 
+12. Use a fork or your fingers to pinch down the top crust to the bottom crust so you don't have air gaps
 13. Optionally you can now brush on the egg wash to make the crust get a shiny golden brown color when it cooks
 14. Cut a few slits in the top crust with a knife to give it a nice design and allow for air to release
 15. Bake 45 minutes at 350°F or until the crust is brown to your liking and the apples are bubbling inside
-
-## Contribution
-
-- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2`
-
-;tags: dessert pie sweet apples

content/apple-strudel.md

@@ -1,6 +1,11 @@
-# Apple strudel
+---
+title: "Apple strudel"
+date: 2021-03-22
+tags: ['dessert', 'breakfast']
+author: "Lorenzo Iuri"
+---
 
-![apple-strudel-1](pix/apple-strudel-1.webp)
+![apple-strudel-1](/pix/apple-strudel-1.webp)
 
 - ⏲️ Prep time: 10 min
 - 🍳 Cook time: 40 min
@@ -24,13 +29,7 @@
 4. Arrange the apple slices over the jam.
 5. Sprinkle with cinnamon and breadcrumbs.
 6. Cut tiny pieces of butter and arrange them over the apple slices.
-![apple-strudel-2](pix/apple-strudel-2.webp)
+![apple-strudel-2](/pix/apple-strudel-2.webp)
 7. Roll the puff pastry edges over, overlapping them.
 8. Bake for around 40 minutes at 180°C (360° F).
 9. Cover with powdered sugar.
-
-## Contribution
-
-- Lorenzo Iuri
-
-;tags: dessert breakfast

content/ardei-umpluti.md

@@ -0,0 +1,36 @@
+---
+title: "Ardei umpluti with meat"
+tags: ['romanian', 'peppers', 'oven', 'meat']
+date: 2022-07-11
+author: miraunpajaro
+---
+
+![Ardei umpluti](/pix/ardei_umpluti.webp)
+Farcies tomates with rice.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 2 yellow peppers per person
+- Around 120g of ground beef meat per person.
+- 1 or 2 onions.
+- Condiments of your choice: Parsley, origan or cumin.
+- Olive oil
+- Salt and pepper.
+- Optional: Bechamel.
+
+## Directions
+
+1. Heat the oven to 200C.
+2. Empty the peppers and remove the seeds.
+3. Slice the top to the peppers and place them in the oven tray, you may need to slice the bottom a litte bit to make them stand together. (Hint: Put the peppers inside a pan over the oven tray).
+4. Cover the peppers with aluminum and cook in the oven for 1h30min.
+5. Meanwhile¸saute the onions, garlic and last, the meat.
+6. Mix with fresh tomato soup.
+7. When the peppers are finished, remove the aluminum, fill the peppers with the mix and cook in the oven for another 45 minutes.
+8. Optionally: (Not traditional!) Add the bechamel a couple of minutes before the time is up and finish cooking in the oven.
+9. Optionally: Instead of bechamel you can use sour cream.
+10. Enjoy.

content/arroz-chaufa.md

@@ -1,8 +1,13 @@
-# Arroz Chaufa
+---
+title: "Arroz Chaufa"
+date: 2021-03-16
+tags: ['peruvian', 'chinese', 'rice']
+author: andy-rufasto
+---
 
 Peruvian-chinese dish. Easy to cook just add and mix everything.
 
-![Arroz Chaufa](pix/arroz-chaufa-2.webp)
+![Arroz Chaufa](/pix/arroz-chaufa-2.webp)
 
 - ⏲️ Prep time: 40 min
 - 🍳 Cook time: 10 min
@@ -18,7 +23,7 @@ Peruvian-chinese dish. Easy to cook just add and mix everything.
 - Soy Sauce
 - Welsh Onion
 
-![Ingredients](pix/arroz-chaufa-1.webp)
+![Ingredients](/pix/arroz-chaufa-1.webp)
 
 ## Directions
 
@@ -29,9 +34,3 @@ Peruvian-chinese dish. Easy to cook just add and mix everything.
 5. Mix everything over low heat, adding soy sauce.
 6. Optional: Add bacon, sesame oil.
 7. If everything is salty, you can reduce it with just a teaspoon of sugar, especially if you cook the rice with salt.
-
-## Contribution
-
-- Andy Rufasto - [contact](mailto:andy@andyrufasto.cf), [GPG](https://keyoxide.org/0A3D7C5B8C2499A8BEBCE72869D2E5C413569DA2)
-
-;tags: peruvian chinese rice

content/asian-style-chicken-sticky-sauce.md

@@ -1,8 +1,13 @@
-# Asian Style Chicken with Sticky Sauce
+---
+title: "Asian Style Chicken with Sticky Sauce"
+date: 2021-03-23
+tags: ['asian', 'chicken']
+author: pazu
+---
 
 Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled rice.
 
-![Asian Style Chicken with Sticky Sauce](pix/asian-style-chicken-sticky-sauce.webp)
+![Asian Style Chicken with Sticky Sauce](/pix/asian-style-chicken-sticky-sauce.webp)
 
 ## Ingredients
 
@@ -14,7 +19,7 @@ Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled
 - 10 tbsp all-purpose flour
 - 1/2 tsp garlic powder
 - 2 tsp paprika powder
-- Around 5 tbsp of vegetable oil for frying the chicken
+- Around 5 tbsp of sesame oil for frying the chicken
 
 ### Sauce
 
@@ -38,9 +43,3 @@ Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled
 8. Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch.
 9. Let the sauce bubble for one or two minutes and you're done.
 10. Serve with boiled rice.
-
-## Contribution
-
-- pazu - xmr: 48QiCovstDPbHtMR5DP8tp3fUgguVUcdUX2pjbh6utt88fMe5h233ZnY7PxxdQYCjrVuCBQA2D8JBYU7rH2MdVDHFKd7QJi - btc: 17FWEWrKuock7eeZY3DTne7LgES1uKYZK5
-
-;tags: asian chicken

content/assam-tea.md

@@ -1,6 +1,11 @@
-# Assam Tea
+---
+title: "Assam Tea"
+date: 2021-03-21
+tags: ['drink', 'quick']
+author: chandra-kiran
+---
 
-![Assam Tea](pix/assam-tea.webp)
+![Assam Tea](/pix/assam-tea.webp)
 
 This is a simple Assam tea recipe.
 
@@ -21,9 +26,3 @@ This is a simple Assam tea recipe.
 2. Then add 2 teaspoons of tea into it and reduce the heat to low.
 3. Strain the tea using a tea filter into a cup.
 4. Add sugar and milk to taste.
-
-## Contribution
-
-- Chandra Kiran - [GitHub](https://github.com/ackr-8)
-
-;tags: drink quick

content/aussie-snags.md

@@ -1,4 +1,8 @@
-# Aussie Snags (sausage sizzle)
+---
+title: "Aussie Snags (sausage sizzle)"
+date: 2021-06-05
+tags: ['basic', 'snack', 'australian', 'pork']
+---
 
 An Australian BBQ classic tradition that is simple and very easy to make. Great for parties and outdoor events
 especially national events. Sometimes served at hardware chains.
@@ -27,5 +31,3 @@ especially national events. Sometimes served at hardware chains.
 5. When the onions are golden brown turn off the hotplate
 6. When the sausages are cooked, butter the bread, then the onions, and add a sausage (optionally split)
 7. Finally tomato sauce on top
-
-;tags: basic snack australian pork

content/autumn-soup.md

@@ -0,0 +1,32 @@
+---
+title: Autumn Soup
+tags: ['vegetable', 'soup']
+date: 2022-08-04
+author: joel-maxuel
+---
+
+You can cook the veggies on the stove instead of baking them, just pay more attention to avoid burning. You can also use pumpkin instead of squash.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 Medium Squash
+- 3 Potatoes
+- 4 Carrots
+- 1 Small Onion
+- 1 Chicken Bullion Cube
+- 1 cup Water
+- 2 cups Milk
+- Salt
+- Pepper
+
+## Directions
+
+1. Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot.
+2. Add bullion and enough water to avoid burning (1 cup), place pot in oven (350F) to bake until veggies are soft.
+3. If there is too much stock, don't be scared to pour some down the drain.
+4. Puree (I use electric beaters) while adding the milk.
+5. Add the salt and pepper, as desired.

content/babas-feta-pasta.md

@@ -1,4 +1,9 @@
-# Baba's Feta Pasta
+---
+title: "Baba's Feta Pasta"
+date: 2021-03-21
+tags: ['greek', 'feta', 'pasta', 'supper']
+author: peepopoggers
+---
 
 Greek Pasta Recipe with sauce made out of feta, stock, cream cheese and other ingredients.
 Uses mixed spice for special flavour, and is a great dinner or mid-day meal.
@@ -22,27 +27,20 @@ Serves Around 3 People. You can scale up to 4 If you increase most quantities by
 - 1/2 Block of feta (Washed)
 - 1 Chicken stock (Added to 3/4 Mug boiling water)
 - Overfilled Teaspoon Mixed Spice
-- 3/4 Bowls fusilli pasta 
+- 3/4 Bowls fusilli pasta
 - Overfilled tablespoon Creme Cheese
 - 1/3 Mug whole milk
 
 ## Directions
 
-Make sure to prepare & chop most ingredients before you start. 
+Make sure to prepare & chop most ingredients before you start.
 
 1. Get a small deepish pan and heat it to low-medium temperature. Add a good amount of virgin olive oil and place one of the small onion pieces into the pan. Wait until it starts to sizzle and add the rest of the onion. Mix well and make sure the temperature is not too high as it can damage ingredients. Optional: You can sprinkle some sugar over the onion to make it sweeter. Then after a few minutes, when the onion has browned/softened, add in the garlic and wait 1-2 minutes, then you can turn off heat and put it to the side for later.
 2. Get a medium-large sized deepish pan, heat with oil and then add in the olives, courgettes and mushrooms. Sprinkle salt every now and then to enhance taste. After a few minutes when they are soft and are around the same color, then add in the onion and garlic from the smaller pan.
 3. Wait a couple minutes and then add the broccoli and tomato slices to the mix. Wait 2-3 more minutes and then get your rinsed feta and melt it in the pan (chop to speed up).
-4. Start [cooking the pasta](pasta.html).
+4. Start [cooking the pasta](/pasta).
 5. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor.
 6. After the 5 mins timer is up, add the overfilled tablespoon creme cheese to the main mix, stir, then re-add lid.
 7. Wait 2-3 more minutes and then you can test the sauce if you want. If you feel there is some missing, add more mixed spice or herbs such as parsley to it.
 8. Turn down the main mix again slightly and add the 1/3 Mug of Whole milk to the mix.
 9. Strain and serve your pasta and cover with the sauce. Enjoy!
-
-## Contribution
-
-- peepopoggers - [github](https://github.com/peepopoggers)
-- Original recipe.
-
-;tags: greek feta pasta supper

content/baby-back-ribs.md

@@ -0,0 +1,31 @@
+---
+title: "Baby Back Ribs"
+date: 2022-04-15
+tags: ['pork', 'american', 'supper', 'southern']
+author: crazywillbear
+---
+
+Some classic and delicious baby back ribs. Keep in mind that if you do not have a smoker, a grill with some tin-foil wrapped smoking wood with poked holes will suffice.
+
+## Ingredients
+
+- Applewood (or other sweet cooking wood such as cherry or maple)
+- 2 baby back rib racks
+- 1 container of barbecue rub ([Traeger Pork and Poultry Rub](https://www.traeger.com/rubs-spices/pork-poultry) is recommended)
+- Tin foil
+- Bag of brown sugar
+- Bottle of honey
+- Barbecue Sauce ([Oakland Dust, The One BBQ Sauce](https://www.sincerelysf.com/products/oakland-dust-the-one-bbq-sauce-1) is recommended)
+- (Optional) A stick of butter
+
+## Directions
+
+1. Preheat your smoker to 180 degrees Fahrenheit using applewood.
+2. Take the membrane off of the back of the ribs if your butcher hasn't already done so ([tutorial](https://www.youtube.com/watch?v=uQVIMKDpZfg))
+3. Cover both sides of the ribs heavily in your barbecue rub, and let sit at room temp for 30 minutes.
+4. Place the ribs bone down (meat up) on your smoker, and let smoke at 180 degrees Fahrenheit for 3 hours.
+5. Take the meat out and place on top of two sheets of tin foil. Then, apply a generous amount of brown sugar and honey to both sides of the ribs, followed by a small amount of the barbecue rub. If you have butter, cut it into slices and add it on the meat side (butter is optional).
+6. Wrap your ribs in the tin foil and place them back on the smoker at 225 degrees Fahrenheit for 2 hours.
+7. Take your ribs out of the foil and place them bone down (meat up) on your smoker.
+8. Apply a generous helping of your barbecue sauce to the ribs once every 30 minutes for an hour (twice).
+9. Take out of smoker and cover in tin foil, allow to sit for 10-30 minutes before serving.

content/baked-mostaccioli.md

@@ -1,8 +1,13 @@
-# Baked Mostaccioli
+---
+title: "Baked Mostaccioli"
+date: 2021-03-21
+tags: ['pasta', 'italian']
+author: "zyansheep"
+---
 
-![baked mostaccioli in bowl](pix/baked-mostaccioli-00.webp "Baked Mostaccioli in Bowl")
+![baked mostaccioli in bowl](/pix/baked-mostaccioli-00.webp "Baked Mostaccioli in Bowl")
 
-Baked pasta cooked in dish with spicy sauce
+Pasta baked in dish with spicy sauce
 
 - ⏲️ Prep time: 15 min
 - 🍳 Cook time: 15-20 min
@@ -18,17 +23,10 @@ Baked pasta cooked in dish with spicy sauce
 
 ## Directions
 
-1. Bring a pot to a boil and [cook pasta](pasta.html) for 6 minutes (very al dante).
+1. Bring a pot to a boil and [cook pasta](/pasta) for 6 minutes (very al dente).
 2. Put pasta and sauce in baking dish(es) and mix well.
 3. Cover pasta and sauce generously with grated cheese until you can't see the pasta.
 4. Bake at 350°F / 175°C for 20 minutes
    - Or 375°F / 190°C for 15 minutes on convection bake.
 
-![baked mostaccioli on stove](pix/baked-mostaccioli-01.webp "Baked Mostaccioli right out of the Oven")
+![baked mostaccioli on stove](/pix/baked-mostaccioli-01.webp "Baked Mostaccioli right out of the Oven")
-
-## Contributors
-
-- Recipe created by Dan
-- Refined & Uploaded by Zyansheep.
-
-;tags: pasta italian

content/baked-pasta-with-broccoli.md

@@ -1,6 +1,11 @@
-# Baked pasta with broccoli, boiled eggs and scamorza cheese
+---
+title: "Baked pasta with broccoli, boiled eggs and scamorza cheese"
+date: 2021-04-15
+tags: ['italian', 'pasta', 'broccoli', 'cheesefare']
+author: davide-costa
+---
 
-![baked-pasta-with-broccoli](pix/baked-pasta-with-broccoli.webp)
+![baked-pasta-with-broccoli](/pix/baked-pasta-with-broccoli.webp)
 
 - ⏲️ Prep time: 15 min
 - 🍳 Cook time: 20~30 min
@@ -10,9 +15,9 @@
 
 - 500g pasta
 - 500g broccoli
-- 4 eggs 
+- 4 eggs
 - 200g scamorza cheese
-- 400g béchamel 
+- 400g béchamel
 - sage (optional)
 - parmesan cheese (optional)
 
@@ -28,10 +33,3 @@
 8. Add sage leafs on top (optional).
 9. Put the pan inside the (preheated) oven at 180°C for 15~20 minutes.
 10. End with 5~10 minutes of cooking with the grill function.
-
-## Contribution
-
-Davide Costa - [website](davcloud.xyz),
-Monero: `4BD4REH2QyC5dhb7W4hYUnD3poGgpg9TGVrn1iRcdkQzBrm44eAre1GcfvsPakPF1thy2CBcBqZmzCLRsU6gZftY1Bg23f9`
-
-;tags: italian pasta broccoli cheesefare

content/baked-salmon.md

@@ -1,4 +1,9 @@
-# Baked Salmon
+---
+title: "Baked Salmon"
+date: 2021-03-17
+tags: ['basic', 'fish']
+author: carl-zimmerman
+---
 
 Simple method for making a good serving of salmon. Goes well with just about anything.
 
@@ -16,13 +21,7 @@ Simple method for making a good serving of salmon. Goes well with just about any
 
 ## Directions
 
-1. Season salmon with salt, black pepper, and red pepper to taste. 
+1. Season salmon with salt, black pepper, and red pepper to taste.
 2. Spray or rub in cooking oil on aluminum foil and place on cookie sheet or in baking pan.
 3. Squeeze lemon juice and place a teaspoon of butter on each salmon steak.
 4. Bake at 400°F / 200°C for 19 mins.
-
-## Contribution
-
-- Carl Zimmerman -- [website](https://codingwithcarl.com)
-
-;tags: basic fish

content/banana-bread.md

@@ -1,4 +1,9 @@
-# Banana Bread
+---
+title: "Banana Bread"
+date: 2021-03-11
+tags: ['bread', 'dessert', 'sweet', 'fasting']
+author: martin-chrzanowski
+---
 
 Not too sweet. Great for when you have friends over for tea.
 
@@ -15,13 +20,13 @@ Not too sweet. Great for when you have friends over for tea.
 - 1 1/2 cups mashed bananas (this is around 4-5 bananas)
 - 2 eggs
 - 1 cup sugar (brown or white is fine)
-- 1/2 cup butter or vegetable oil
+- 1/2 cup butter
 - 1/4 cup crushed walnuts
 
 ## Directions
 
 1. Preheat oven to 350°F (175°C)
-2. Mix the wet ingredients (eggs, bananas, oil, sugar) in one bowl.
+2. Mix the wet ingredients (eggs, bananas, butter, sugar) in one bowl.
 3. Mix the dry ingredients (flour, baking soda/powder, spices, salt) in another
    bowl.
 4. Slowly add the wet to the dry while mixing.
@@ -29,9 +34,3 @@ Not too sweet. Great for when you have friends over for tea.
 6. Pour into lightly buttered or oiled loaf pan.
 7. Bake for around an hour (it's definitely ready when a wooden skewer or
    chopstick poked inside comes out clean).
-
-## Contribution
-
-- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
-
-;tags: bread dessert sweet fasting

content/banana-muffins-with-chocolate.md

@@ -1,6 +1,11 @@
-# Banana Muffins with Chocolate
+---
+title: "Banana Muffins with Chocolate"
+date: 2021-03-12
+tags: ['dessert', 'sweet', 'snack', 'cake', 'fasting']
+author: lukasz-drukala
+---
 
-![banana-muffins](pix/banana-muffins.webp)
+![banana-muffins](/pix/banana-muffins.webp)
 
 - ⏲️ Prep time: 15 min
 - 🍳 Cook time: 30 min
@@ -25,9 +30,3 @@
 4. Pour the butter into the bananas, then add the flour, then the cooking powder, the chocolate, the whipped eggs and sugar, and the optional vanilla sugar; stirring it all the time.
 5. Pour the mass into your muffin dish.
 6. Heat up the oven to 160 °C / 320 °F and bake the muffins for around 20-30 minutes at 170 °C / 340 °F.
-
-## Contribution
-
-- Łukasz Drukała - [website](https://masflam.com), [donate](https://masflam.com/#donate)
-
-;tags: dessert sweet snack cake fasting

content/banana-oatmeal-cookies.md

@@ -0,0 +1,27 @@
+---
+title: Banana and oatmeal cookies
+tags: ['snack', 'quick', 'dessert']
+date: 2022-07-12
+author: "Éric G."
+---
+
+- ⏲️ Prep time: 3 min
+- 🍳 Cook time: 20 min
+- 🍽️ Serving : 3
+
+## Ingredients
+
+- 2 ripe bananas (250 g/9 oz peeled)
+- 100g (3.5 oz) of oatmeal
+- 1 table spoon of cinnamon powder (optional)
+- 1 table spoon of honey (optional)
+
+## Directions
+
+1. Pre-heat the oven to 180°C (350°F)
+2. Peel the bananas and squash them not too finely in a bowl.
+3. Incorporate the oatmeal.
+4. Incorporate cinnamon powder and/or honey (optional).
+5. On the oven tray, place parchment paper and form discs of the mix, each around 8 cm (3 in)
+6. Cook with rotating heat for around 20 minutes, until outside becomes golden and slightly crispy.
+7. Eat warm or cold. Can be kept a couple of days in a sealed container.

content/banana-pancakes.md

@@ -1,4 +1,9 @@
-# Banana Pancakes
+---
+title: "Banana Pancakes"
+date: 2021-03-13
+tags: ['breakfast', 'quick', 'sweet', 'pancake', 'cheesefare']
+author: ricky-linden
+---
 
 - ⏲️ Prep time: 10 minutes
 - 🍳 Cook time: 10 minutes
@@ -22,9 +27,3 @@
 5. Make smaller or bigger pancakes, up to you. Wait until tiny air bubbles form on top (2 to 5 minutes), turn and continue frying until the bottom is browned. Repeat.
 
 Either eat the pancakes as they get ready or put a plate in a preheated oven (low degree) to keep the ready pancakes warm.
-
-## Contribution
-
-- Ricky Lindén - [website](https://rickylinden.com), [donate](https://rickylinden.com/donate.html)
-
-;tags: breakfast quick sweet pancake cheesefare

content/basic-meatballs.md

@@ -1,4 +1,9 @@
-# Basic Meatballs
+---
+title: "Basic Meatballs"
+date: 2021-03-25
+tags: ['basic', 'italian', 'beef', 'pork']
+author: john-hubberts
+---
 Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub.
 
 - 🍳 Cook time: 25 min
@@ -34,9 +39,3 @@ Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub
     * You can skip this step and go straight the oven if you want to cut corners
 1. Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
 1. Serve with pasta or on a meatball sub
-
-## Contribution
-
-- John Hubberts - [github](https://github.com/jhubberts)
-
-;tags: basic italian beef pork

content/bean-salad.md

@@ -0,0 +1,33 @@
+---
+title: Three Bean Salad
+tags: ['salad', 'american', 'fasting', 'quick']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+Easy recipe to expand - black turtle beans and chickpeas also work well here.
+
+- ⏲️ Prep time: 10 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 1/3 cup Salad Oil (olive oil, canola, or sunflower)
+- 1/2 cup Cider Vinegar
+- 1 tsp Salt
+- 1/2 tsp Pepper
+- 1/4 cup Sugar
+- 1/2 tsp Celery Seed
+- 1 can Cut Green Beans
+- 1 can Cut Waxed Beans
+- 1 can Red Kidney Beans
+- 1 Carrot, thinly sliced
+- 1 small Onion, chopped
+- 1 Bell Pepper
+
+## Directions
+
+1. Put dressing ingredients in a large salad bowl an whisk until blended.
+2. Empty cans of beans into a colander and rinse under cold water.
+3. Chop remaining vegetables and add to dressing.  Add beans and gently stir.
+4. Refrigerate for at least an hour before serving, stirring occasionally.

content/beef-and-broccoli.md

@@ -0,0 +1,33 @@
+---
+title: Beef and Broccoli
+tags: ['beef', 'asian', 'rice']
+date: 2022-09-10
+author: joel-maxuel
+---
+
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 3
+
+## Ingredients
+
+- 1/2 lb Beef, cut into strips
+- 2 Tbsp Vegetable Oil
+- 1 Tbsp Ginger, minced
+- 2 cloves Garlic, minced
+- 1 cup Carrots, sliced
+- Snow Peas
+- Bean Sprouts
+- 1 cup Broccoli Pieces
+- 1/2 cup Beef Bouillon
+- 1 Tbsp Corn starch
+- 1 Tbsp Soy Sauce
+
+## Directions
+
+1. Heat oil, add beef and stir-fry until meat is browned and push to sides of pan.
+2. Add broccoli and carrots. Cover and steam vegetables until they are only slightly crunchy.
+3. Remove vegetables to a bowl. Add bouillon, salt and pepper to meat.
+4. Combine corn starch, 2 Tbsp water, and soy sauce. Add to meat to thicken sauce.
+5. Add vegetables and heat. Serve over rice.

content/beef-goulash.md

@@ -1,6 +1,11 @@
-# Beef Goulash
+---
+title: "Beef Goulash"
+date: 2021-03-12
+tags: ['beef', 'stew']
+author: yaroslav-smirnov
+---
 
-![Beef Goulash](pix/beef-goulash.webp)
+![Beef Goulash](/pix/beef-goulash.webp)
 
 Although it takes some time to make, it is actually quite easy to make, and it is a really hearty and delicious recipe, if I do say so myself.
 
@@ -46,12 +51,4 @@ Although it takes some time to make, it is actually quite easy to make, and it i
 9. Remove from stove, serve hot and enjoy with some beer or cider (or your
    favorite beverage).
 
-## Contribution
-
 Originally published at [https://www.yaroslavps.com/food/beef-goulash/](https://www.yaroslavps.com/food/beef-goulash/)
-
-- Yaroslav de la Peña Smirnov -- [website](https://www.yaroslavps.com/), 
-[other website](https://saucesource.cc/),
-[donate](https://www.yaroslavps.com/donate)
-
-;tags: hungarian beef stew

content/beef-jerky.md

@@ -1,4 +1,9 @@
-# Beef Jerky
+---
+title: "Beef Jerky"
+date: 2021-03-11
+tags: ['beef', 'snack']
+author: elias-howell
+---
 
 Beef Jerky is ideal for road trips and camping, as it will not perish as readily as fresh meat.
 It is suitable not only as a snack but also as a meal.
@@ -8,9 +13,9 @@ This recipe for jerky is not heavily brined and flavored as commercial jerky is.
 
 - ¾ tsp. salt
 - ¼ tsp. pepper
-- 1 tbl. brown sugar
+- 1 tbsp. brown sugar
 - ¼ tsp. garlic
-- 2 tbl. Worcestershire sauce or Teriyaki sauce
+- 2 tbsp. Worcestershire sauce or Teriyaki sauce
 - ¼ tsp. Liquid Smoke
 - 1 Lb. (450 g) beef (flank or skirt steak is ideal)
 - Other common seasonings may include (¼ tsp. of) cayenne pepper, cheese powder, and/or white pepper
@@ -27,9 +32,3 @@ This recipe for jerky is not heavily brined and flavored as commercial jerky is.
 ## Note
 
 Other meats may be substituted instead of beef, but use caution.
-
-## Contribution
-
-- Elias Howell -- [website](https://snarf.top)
-
-;tags: beef snack

content/beef-kidney.md

@@ -1,4 +1,9 @@
-# Beef Kidney
+---
+title: "Beef Kidney"
+date: 2021-06-05
+tags: ['beef']
+author: philip-wittamore
+---
 
 My wife's beef kidney recipe
 
@@ -9,7 +14,7 @@ My wife's beef kidney recipe
 ## Ingredients
 
 - 1 beef kidney
-- 60g butter 
+- 60g butter
 - 2 onions
 - 2 shallots
 - 1 sprig of fresh parsley
@@ -28,9 +33,3 @@ My wife's beef kidney recipe
 8. simmer for 35 minutes
 9. add about 400g of toasted bread in pieces
 10. simmer for another 10 minutes
-
-## Contribution
-
-Philip Wittamore - [Website](https://wittamore.com)
-
-;tags: kidney beef 

content/beef-stew.md

@@ -1,4 +1,9 @@
-# Traditional beef or lamb stew
+---
+title: "Traditional beef or lamb stew"
+date: 2021-03-10
+tags: ['irish', 'stew', 'lamb', 'beef']
+author: eoin-coogan
+---
 
 This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes a lot better and is more readily available in North America I've been told. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 2 or 3 days. Besides browning the meat this is really just throwing stuff into a pot in a certain order. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 2 or 3 days.
 
@@ -6,10 +11,10 @@ Serve with mashed potatoes.
 
 ## Ingredients
 
-- Lamb shoulder or beef chuck 
+- Lamb shoulder or beef chuck
 - Onion, celery, carrot and garlic
 - Thyme, rosemary and some bay leaves.
-- Beef or [chicken stock](https://based.cooking/chicken-stock-bone-broth.html)
+- Beef or [chicken stock](/chicken-stock-bone-broth)
 - (Optional) a bottle of stout or porter for some extra flavour.
 
 ## Directions
@@ -20,9 +25,3 @@ Serve with mashed potatoes.
 4. (Optional) If you have a Guinness or some other stout add the meat back in an deglaze with about a third of the can. This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
 5. Add back in the meat and add in the stock and herbs. Lower the heat and allow to simmer for about 2 - 2.5 hours.
 6. After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise you can mix a teaspoon of flour with water in a cup and slowly add this to the stew while whisking.
-
-## Contribution
-
-- Eoin Coogan - [website](https://eoincoogan.com), [youtube](https://www.youtube.com/channel/UCehh50T6qtDpt_kEUF33GJw)
-
-;tags: irish stew lamb beef

content/beef-tips.md

@@ -1,4 +1,9 @@
-# Beef Tips in Gravy on Sour Cream Mashed Potatoes
+---
+title: "Beef Tips in Gravy on Sour Cream Mashed Potatoes"
+date: 2021-03-11
+tags: ['american', 'beef', 'potato']
+author: batu-cam
+---
 
 Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark Rippetoe.
 
@@ -42,10 +47,3 @@ Tender chunks of meat in a rich brown gravy poured over sour cream mashed potato
 6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of the mash)
 7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency
 8. Plate under your beef tips in gravy
-
-## Contributors
-
-- **Batu Cam** -- Transcribed recipe from Mark Rippetoe's video with moderate to significant modifications based on experience -- Monero (XMR) to help me save for an unazoomer cabin: `85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg`
-- **Mark Rippetoe** -- Original recipe author, creator of starting strength, and pink nationalist -- [Website](https://startingstrength.com)
-
-;tags: american beef potato

content/beef-wellington.md

@@ -0,0 +1,34 @@
+---
+title: "Beef Wellington"
+date: 2022-04-15
+tags: ['english', 'beef']
+author: "HiddenSquid321"
+---
+
+- ⏲️ Prep Time: 10 min
+- 🍳Cook Time: 2 hours
+- 🍽️Servings: 4
+
+## Ingredients
+
+- 1lb of **Fillet** Beef
+- Extra Virgin Olive Oil
+- 1lb of mushrooms
+- 4 Thinly Cut Slices of Ham
+- 2tbsp of Yellow Mustard
+- 7oz of Puff Pastry
+- 2 Egg Yolks Beaten
+
+Side note: Fillet beef is preferred.  It gives the beef wellington a soft, tender and juicy flavour.  Trust me, using fillet is worth it.
+
+## Directions
+
+1. Season the fillet with salt and black pepper.
+2. With a nicely-oiled pan on high heat, sear the fillet on all sides, including the ends.  For the standard medium-rare beef wellington, do not cook the fillet, just sear it, tough if you want something more cooked than medium-rare, it's wise to give it more heat here.  Put it aside on a plate.
+3. Brush the fillet with yellow mustard *immediatly* after taking it out of the pan.  This allows the musturd's flavour to be absorbed by the fillet and thus preserve a mildly hot flavor.
+4. Chop the mushrooms. Put them in a food processor. Transfer the purée to a sauté pan that has been heated to medium high heat to cook. Allow the mushrooms to release their moisture; once the moisture has been boiled away take the mushrooms out of pan to cool.
+5. Lay out the slices of ham on plastic wrap and spread the mushroom mixture over the ham.  Place the fillet in the middle.  Wrap the fillet into a tight barrel shape twist the end of the plastic wrap to secure the wrap and the refrigerate the whole thing for 20 minutes.
+6. Preheat the oven to 302°F/150°C.
+7. On a lightly floured surface, roll out a sheet of puff pastry to a size that will fit the fillet.  Preserve a little excess pastry. Unwrap the fillet-mushroom-ham from the plastic wrap and place in the middle of the pastry dough.  Brush the edges of the pastry with the beaten egg yolks.
+8. Place the pastry-wrapped thing on a baking tray. Brush the exposed surface again with the beaten eggs. Optionally, score the top of the pastry with a knife, to give it a better presentation.  Scratch the surface of it but don't cut it through.  Season it through with coarse salt.
+9. Bake at 302°F/105°C for 35-42 minutes. The pastry should be nicely golden when done.  Let it rest for about 10 minutes and cut it into 1in/2.54cm-thick slices for presentation.

content/belgian-pear-syrup.md

@@ -1,4 +1,9 @@
-# Belgian pear syrup
+---
+title: "Belgian pear syrup"
+date: 2021-03-21
+tags: ['syrup', 'fruit', 'belgian']
+author: yiusa
+---
 
 A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
@@ -29,9 +34,3 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 10. After two to two and a half hours, your syrup should be nearly done.
 11. At this point, it's up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a little bit on a cold plate or on your countertop to see how it is at room temperature.
 12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them.
-
-## Contribution
-
-- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
-
-;tags: syrup fruit belgian

content/bloody-mary-mix.md

@@ -1,4 +1,10 @@
-# Bloody Mary Mix
+---
+title: "Bloody Mary Mix"
+date: 2022-04-14
+date: 2021-03-19
+tags: ['drink', 'sweet', 'breakfast']
+author: front3ndninja
+---
 
 - ⏲️ Prep time: 5 min
 - 🍳 Cook time: 5 min
@@ -18,9 +24,3 @@
 ## Directions
 
 1. In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.
-
-## Contribution
-
-Front3ndNinja - [Website](https://github.com/Front3ndNinja)
-
-;tags: drink sweet breakfast

content/bolinhos-de-coco.md

@@ -1,4 +1,9 @@
-# Bolinhos de Coco
+---
+title: "Bolinhos de Coco"
+date: 2021-03-16
+tags: ['portuguese', 'quick', 'sweet', 'dessert', 'cheesefare']
+author: "Mealwhiles"
+---
 
 This is a Portuguese dish that translates to "coconut cupcakes," though there are probably lots of equivalent dishes from other cultures.
 Its simplicity and short preparation time make it perfect for a snack or dessert.
@@ -21,10 +26,3 @@ Its simplicity and short preparation time make it perfect for a snack or dessert
 3. Cook for around 10 minutes or until slightly brown on top.
 4. Top with powdered sugar if desired.
 5. Let cool and enjoy!
-
-## Contribution
-
-- A family recipe (not mine)
-- Submitted by Mealwhiles
-
-;tags: portuguese quick sweet dessert cheesefare

content/bolo-do-caco.md

@@ -1,4 +1,9 @@
-# Bolo do Caco (Caco Bread)
+---
+title: "Bolo do Caco (Caco Bread)"
+date: 2021-03-23
+tags: ['bread', 'portuguese']
+author: joão-freitas
+---
 
 _A traditional Madeiran-Portuguese Bread_
 
@@ -40,9 +45,3 @@ __Metric__
 12. Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly.
 13. Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides.
 14. Serve warm or lukewarm with salted butter and parsley.
-
-## Contribution
-
-- João Freitas - [website](https://joaoofreitas.tech), [github](https://github.com/joaoofreitas)
-
-;tags: bread portuguese

content/bolognese-sauce.md

@@ -1,6 +1,11 @@
-# Bolognese Sauce
+---
+title: "Bolognese Sauce"
+date: 2021-03-23
+tags: ['sauce', 'italian', 'pasta']
+author: tait
+---
 
-![Bolognese sauce](pix/bolognese-sauce-1.webp)
+![Bolognese sauce](/pix/bolognese-sauce-1.webp)
 
 Basic bolognese sauce for lasagne or pasta dishes
 
@@ -42,10 +47,3 @@ stir it through until it has completely evaporated. (If you are using it you can
 10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn.
 11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated
 12. You can add your glass of milk, let it simmer for 10 more minutes and serve.
-
-## Contribution
-
-- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
-- Tait, [website](https://tait.tech)
-
-;tags: sauce italian pasta

content/bread.md

@@ -1,4 +1,11 @@
-# Basic Bread Recipe
+---
+title: "Bread"
+date: 2021-03-10
+tags: ['basic', 'bread', 'fasting']
+author: alex-selimov
+---
+
+![Finished bread in its baking mold](/pix/bread.webp)
 
 This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should).
 
@@ -31,9 +38,3 @@ This is a recipe for a basic loaf of bread. The dough itself can be used however
 * For whole wheat version use 2 cups of whole wheat bread and 1 and 3/4 cup unbleached all purpose flour.
 * Add sunflower seeds and/or rolled oats for extra flavor/grains.
 * For buns or rolls divide dough into smaller pieces before second rest. Shape them and then let the dough rest. Recommended lowering oven temperature to 350 F and not using water as those will result in a hard crust and potentially dry interior.
-
-## Contribution
-
-Alex Selimov - [Website](https://alexselimov.xyz)
-
-;tags: basic bread fasting

content/breakfast-wrap.md

@@ -1,4 +1,9 @@
-# Breakfast Wrap
+---
+title: "Breakfast Wrap"
+date: 2021-03-21
+tags: ['breakfast', 'quick', 'basic', 'eggs']
+author: "Linux Lounge"
+---
 
 The basic parts of a full English in a wrap. Inspired by McDonald's breakfast wraps.
 
@@ -22,9 +27,3 @@ The basic parts of a full English in a wrap. Inspired by McDonald's breakfast wr
 3. Next, possibly while the bacon is frying, crack an egg into a bowl, add a dash of milk and whisk it
 4. Then, put the egg mixture into the microwave for a minute, take it out and whisk it again, do this twice again or until the scrambled egg is ready.
 5. Add the sausage, bacon and scrambled egg to a wrap (I recommend two sausage halves, a bacon rasher and half the bowl of scrambled egg per wrap). Add ketchup if desired.
-
-## Contribution
-
-- Linux Lounge
-
-;tags: breakfast quick basic eggs

content/breton-crepes.md

@@ -1,4 +1,9 @@
-# Breton Crêpes (Breton Galettes)
+---
+title: "Breton Crêpes (Breton Galettes)"
+date: 2021-03-14
+tags: ['french', 'cheesefare']
+author: aeredren
+---
 Buckwheat crêpes eaten as dishes, traditionally garnished with ham, eggs and cheese (galette complète).
 
 ~15/20 galettes.
@@ -18,10 +23,3 @@ Buckwheat crêpes eaten as dishes, traditionally garnished with ham, eggs and ch
 
 Always keep the crepe-maker's T stick in water while cooking so the dough doesn't dry on it.
 It will then be easier to spread the dough.
-
-### Contributor
-
-- Aeredren - [GitHub](https://github.com/Aeredren)
-- Tait Hoyen - [website](https://tait.tech)
-
-;tags: french cheesefare

content/brigadeiro.md

@@ -1,4 +1,11 @@
-# Brigadeiro
+---
+title: "Brigadeiro"
+date: 2021-03-16
+tags: ['dessert', 'quick', 'brazilian', 'cheesefare']
+author: daniel-kemmerich
+---
+
+![Brigadeiro](/pix/brigadeiro.webp)
 
 A very traditional Brazilian dessert that is present in every Brazilian birthday party! Delicious and super easy to make.
 
@@ -17,12 +24,5 @@ A very traditional Brazilian dessert that is present in every Brazilian birthday
 4. If you chose to roll it into balls, you may also roll them around in sprinkles while still hot.
 
 ## Closing remarks
+
 Depending on how much brigadeiro you want to make, you'll have to add more or less of each ingredient, so be creative! Be careful with the chocolate powder, you definitely do not want to add too much of it!
-
-## Contribution
-
-- https://github.com/cabinetto
-- https://github.com/actuallyexeon
-- https://github.com/daniel-zimmer
-
-;tags: dessert quick brazilian cheesefare

content/broiled-trevally.md

@@ -1,4 +1,9 @@
-# Broiled Trevally
+---
+title: "Broiled Trevally"
+date: 2021-03-10
+tags: ['fish', 'cheesefare']
+author: oq-olarte
+---
 
 Well, it's actually a *giant* trevally, and if you have seen one, that fish looks ugly.
 So here's a recipe to make it look---and taste!---more appealing.
@@ -27,8 +32,3 @@ So here's a recipe to make it look---and taste!---more appealing.
 6. Flip the fish on the other side, just to make sure that it's properly cooked.
 7. Check the doneness of the squash: if it's cooked, everything is.
 8. Let everything set for 5 mins. before serving.
-
-## Contribution
-- O.Q. Olarte [website](https://oqolarte.github.io), [donate](https://oqolarte.github.io/support)
-
-;tags: fish cheesefare

content/brown-sauce.md

@@ -1,4 +1,9 @@
-# Brown Sauce
+---
+title: "Brown Sauce"
+date: 2021-03-23
+tags: ['sauce']
+author: "Vili Kangas"
+---
 
 A very basic sauce that can be used for various dishes.
 
@@ -23,9 +28,3 @@ A very basic sauce that can be used for various dishes.
 5. Let the sauce boil and thicken for few minutes
 6. Add the onions and ground some pepper in the sauce
 7. (optional) Add preferred meat to the sauce or use as is
-
-## Contribution
-
-- Vili Kangas
-
-;tags: sauce

content/burger-dressing.md

@@ -0,0 +1,24 @@
+---
+title: "Hamburger dressing"
+date: 2021-04-06
+tags: ['sauce', 'basic', 'dressing']
+author: brox
+---
+
+![burger-dressing](/pix/burger-dressing.webp)
+
+A delicious home made hamburger dressing 🍔
+
+- ⏲️ Prep time: 1 min
+- 🍳 Cook time: 1 min
+
+## Ingredients
+
+- 3 tbsp [mayonnese or aioli](/mayonnaise-or-aioli)
+- 2 tbsp ketchup
+- 1 tbsp sriracha
+- 1 clove garlic, if using mayonnese and not aioli (optional)
+
+## Directions
+
+1. Mix ingredients in a bowl

content/butter-based-biscuit.md

@@ -0,0 +1,41 @@
+---
+title: 'Butter-based biscuit and cookies'
+author: 'Arnaud Poittevin'
+date: 2022-06-29
+tags: ['snack', 'side', 'dough']
+---
+
+This recipe is some basic recommandations for making butter based biscuits (aka shortbread, sablés, cookies ...). The complexity comes from the presence of butter mostly.
+
+- ⏲️ Prep time: 10 min
+- ⏲️ Wait time: 1h
+- 🍳 Cook time: 15 min
+
+## Ingredients
+
+- Butter
+- Flour
+- White sugar
+- Eggs (optionnal)
+
+## Directions
+
+### Prepare the dough
+
+1. Mix the sugar and eggs until it gets white
+2. Add the "Pommade" butter and mix thoroughly until the preparation is airy. "pommade" is french for ointment, this is a specific state of butter that is nor liquid nor solid.
+3. Gradually add the flour
+
+### Let it sit
+
+6. The dough should not be sticky and made into a ball wrapped in cellophane/film
+7. Put the dough ball 1h in the fridge (15 minutes in the freezer if you are in a hurry **less consistent**). The dough needs to be cold when putting in the oven to prevent butter from flowing out and separating from the dough
+
+### Cooking the dough
+
+8. Heat your oven to 200 °C with the cooking tray
+9. Quickly shape the dough so it remains cold. Most important is the thickness, the thicker it is the longer it has to cook and the more chances the butter flows out.
+10. Transfer the baking paper with the uncooked shortbreads on the hot cooking tray
+11. Let cook for 12 to 15 minutes to your liking, the brown colour means the sugar has caramelized and it is crunchy
+12. Work is not done, when out of the oven, the shortbreads will fill soft and crumbly, they need 1 or 2 minutes of cooling before being solid enough to handle
+13. Whenever possible transfer the shortbreads on a grid or "oven shelf" so air flow can circulate **Necessary for the texture of the shortbread** otherwise moisture will remain inside and will be less crunchy

content/butter-chicken-masala.md

@@ -1,6 +1,11 @@
-# Butter Chicken Masala Curry
+---
+title: "Butter Chicken Masala Curry"
+date: 2021-03-15
+tags: ['indian', 'curry', 'chicken']
+author: nihar-samantaray
+---
 
-![Butter Chicken Masala](pix/butter-chicken-masala.webp)
+![Butter Chicken Masala](/pix/butter-chicken-masala.webp)
 
 Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.
 
@@ -18,7 +23,7 @@ Butter chicken Masala is one of India's most popular chicken recipes, a mild cur
 - Lemon juice 1 tbsp
 - Garlic cloves 3, minced/crushed
 - Ginger 1tbsp, minced/paste
-- [Garam Masala](garam-masala.html)/Chicken Masala 1 tbsp
+- [Garam Masala](/garam-masala)/Chicken Masala 1 tbsp
 - Cream 4tbsp (or cashew paste)
 - Chilli Powder 1 tbsp
 - Turmeric powder 1/4 tbsp
@@ -34,9 +39,3 @@ Butter chicken Masala is one of India's most popular chicken recipes, a mild cur
 5. Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
 6. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
 7. Adjust salt, garnish with the coriander leaves. Serve over rice or naan.
-
-## Contribution
-
-- Nihar Samantaray - [website](https://nihars.com), [contact](mailto:i@nihars.com)
-
-;tags: indian curry chicken

content/cacio-e-pepe.md

@@ -1,6 +1,11 @@
-# Cacio e Pepe
+---
+title: "Cacio e Pepe"
+date: 2021-03-11
+tags: ['italian', 'quick', 'pasta', 'cheesefare']
+author: siedes
+---
 
-![pepe](pix/cacio-e-pepe.webp)
+![pepe](/pix/cacio-e-pepe.webp)
 
 Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly simple, ideal for lazy neets and similarly minded people who don't want to wash too many dishes and don't like complicated recipes with too many extra ingredients.
 
@@ -13,7 +18,7 @@ Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly s
 ## Directions
 
 1. Cook your chosen amount of spaghetti 3-4 minutes under the time on the package
-   according to the directions on the package or however you usually do it. See [Pasta](pasta.html).
+   according to the directions on the package or however you usually do it. See [Pasta](/pasta).
 2. Meanwhile place the peppercorns on a cutting board and mash them with a pestle.
 3. Place half of the peppercorns in a pan and toast them at medium heat.
 4. Drain the pasta, place it in the pan and save the boiling water for later use.
@@ -21,12 +26,3 @@ Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly s
 6. Prepare the Pecorino by putting half of it a bowl with a spoon of the pasta water you saved; continue mixing the cheese with the water until a cream is formed.
 7. When the pasta is almost cooked, add the cream and mix (you can add more water if the pasta is too dry).
 8. Serve on a plate with the Pecorino left before on top.
-
-## Contributors
-
-- Some guy called [siedes](https://github.com/siedes)
-- Batu Cam -- Added picture -- XMR: `85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg`
-- [S0NN1](https://github.com/S0NN1) -- fixed the recipe based on the original italian one -- [website](https://nicolosonnino.it)
-- mathik
-
-;tags: italian quick pasta cheesefare

content/caesar-salad.md

@@ -1,6 +1,11 @@
-# Caesar Salad
+---
+title: "Caesar Salad"
+date: 2021-03-11
+tags: ['italian', 'salad', 'cheesefare']
+author: "gucko"
+---
 
-![caesar_salad](pix/csalad.webp)
+![caesar_salad](/pix/csalad.webp)
 
 Caesar Salad is an easy and delicious meal for lunch or dinner.
 
@@ -18,9 +23,3 @@ Caesar Salad is an easy and delicious meal for lunch or dinner.
 3. Add croutons.
 4. Grate Parmesan over salad.
 5. Eat with hands.
-
-## Contributors
-
-- gucko
-
-;tags: italian salad cheesefare

content/cannellini-bean-salad.md

@@ -1,4 +1,9 @@
-# Cannellini Bean Salad
+---
+title: "Cannellini Bean Salad"
+date: 2021-03-17
+tags: ['beans', 'italian', 'salad']
+author: carl-zimmerman
+---
 
 - ⏲️ Prep time: 5 min
 - 🍳 Cook time: 10 min
@@ -7,24 +12,18 @@
 ## Ingredients
 
 - 1 can Cannellini beans, drained and rinsed
-- 2 tbsp minced garlic 
+- 2 tbsp minced garlic
 - 1/2 onion
 - 1 tsp smoked paprika
 - 1/2 tsp ground cumin
 - 1 15 oz can diced tomatoes
 - 1 tbsp parsley flakes
 - Prosciutto
-- Arugula 
+- Arugula
 
 ## Directions
 
 1. Sauté garlic and onions in olive oil until onions are translucent.
 2. Add diced tomatoes, seasonings, and salt and pepper to taste. Simmer for 3 minutes.
 3. Add the beans, season to taste, mix until combined, and simmer for an additional 2 minutes.
-4. Serve over arugula and top with bits of prosciutto. 
+4. Serve over arugula and top with bits of prosciutto.
-
-## Contribution
-
-- Carl Zimmerman -- [website](https://codingwithcarl.com)
-
-;tags: beans italian salad

content/carbonade.md

@@ -1,4 +1,9 @@
-# Carbonade Flamande (Traditional Flemish beef stew)
+---
+title: "Carbonade Flamande (Traditional Flemish beef stew)"
+date: 2021-03-10
+tags: ['stew', 'beef']
+author: "1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy"
+---
 
 This one is a delicious slow cooked beef stewed in beer.
 The smoked bacon is not in the traditional recipe but it's good. Don't add it if you want the real deal.
@@ -16,9 +21,9 @@ The smoked bacon is not in the traditional recipe but it's good. Don't add it if
 - diced smoked bacon: 250g | 1/2lb (optional)
 - mustard
 - butter
-- vegetable oil
+- olive oil
 - thyme
-- cloves(not garlic cloves, just cloves): 5
+- cloves (not garlic cloves, just cloves): 5
 - juniper berries: 5
 - bay leaves: 2
 
@@ -26,7 +31,7 @@ The smoked bacon is not in the traditional recipe but it's good. Don't add it if
 
 1. Cut meat into big chunks
 2. Dice onions
-3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using vegetable oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
+3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using olive oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
 4. Set meat aside, deglaze the pot with a bit of beer, put in the onions, bacons and the brown sugar.
 5. Once the sugar is melted and the pot is deglazed properly, put the meat back in.
 6. Pour the rest of the beer into the pot.
@@ -35,9 +40,3 @@ The smoked bacon is not in the traditional recipe but it's good. Don't add it if
 9. Add salt.
 10. Let it simmer for 4 to 8 hours. Check on it regularly and add water if you feel like the sauce is too thick and you need to cook it longer.
 11. Serve with a nice mashed potato.
-
-## Contribution
-
-- anon btc: `1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy`
-
-;tags: flemish stew beef

content/carbonara.md

@@ -1,8 +1,13 @@
-# Carbonara
+---
+title: "Carbonara"
+date: 2021-03-11
+tags: ['italian', 'pasta', 'quick', 'cheesefare']
+author: "Peter Piontek, Ladislao Blanchi"
+---
 
-![carbonara](pix/carbonara.webp)
+![carbonara](/pix/carbonara.webp)
 
-Carbonara is a simple dish. The quality of your ingredients make or break it.
+Carbonara is a simple dish. The quality of your ingredients makes or breaks it.
 I recommend using the best ingredients you can source.
 Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs.
 
@@ -22,14 +27,8 @@ This recipe assumes medium eggs.
 ## Directions
 
 1. Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or Parmigiano) around 35g (you can optionally add a dash of black pepper).
-2. Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you would normally too. (see [Pasta](pasta.html))
+2. Fill a pot with water and salt it less than typical [pasta](/pasta) water. When it boils, cook the pasta one minute less than advised.
-3. Fry the preferred pork (Guanciale or Smoked Pancetta) in a iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
+3. Fry the preferred pork (Guanciale or Smoked Pancetta) in an iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
 4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
 5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
 6. Plate and optionally garnish with the preferred grated cheese and black pepper. Voila.
-
-## Contribution
-
-Peter Piontek, Ladislao Blanchi
-
-;tags: italian pasta quick cheesefare

content/ceviche.md

@@ -0,0 +1,39 @@
+---
+title: "Ceviche"
+tags: ['seafood', 'peruvian']
+author: jacob-smith
+date: 2022-04-16
+---
+
+![tilapia ceviche on rice](/pix/ceviche.webp)
+
+Ceviche is a South American dish which originated in Peru. The following recipe will only cover
+the bare minimum ingredients, so feel free to experiment by adding things like garlic, ginger, peppers
+tomatoes, cilantro, other citrus juices, and anything else you feel might taste good in there.
+
+- ⏲️ Prep time: 10 min
+
+## Ingredients
+
+- Seafood
+- Red Onion
+- Lime Juice
+
+## Directions
+
+1.  Slice your onion as thinly as you can then let them all sit in a
+    bowl of cold water for a while. Soaking your onion slices like this
+    will make it so that their flavor is not as strong so that it won't
+    overpower everything.
+2.  While your onion is soaking cut your chosen seafood into cubes.
+    Ceviche can be made with any type of seafood but fish with white
+    meat native to South America, or things like shrimp and octopus are best. Season your cubed seafood generously with salt
+    and pepper and place in a bowl.
+3.  Squeeze the juice of several limes onto your seafood, remember when
+    shopping for limes the softer ones will have the most juice. You
+    want to get good coverage over all your meat but it is important to
+    remember that there is such a thing as too much lime.
+4.  Add the onion slices then cover and let sit in the fridge. You can
+    get away with eating it after only an hour but ceviche gets better
+    as it ages so it may be best to have more patience and let it sit
+    overnight.

content/challah-bread.md

@@ -1,4 +1,9 @@
-# Challah Bread
+---
+title: "Challah Bread"
+date: 2021-04-15
+tags: ['israeli', 'bread']
+author: siggines
+---
 
 A kind of braided bread preparation.
 
@@ -14,10 +19,10 @@ NOTE: Prep time does not account for the 3-4 hours the dough must be left to ris
 - 1 tablespoon dry active baking yeast
 - 7 tablespoons honey
 - 1.5kg flour
-- 3 eggs 
+- 3 eggs
 - 1 tablespoon salt
 - 1 tablespoon poppy seeds
-- 4 tablespoons vegetable oil
+- 4 tablespoons olive oil
 
 ## Directions
 
@@ -33,9 +38,3 @@ NOTE: Prep time does not account for the 3-4 hours the dough must be left to ris
 10. Grease two baking trays or use baking paper, cover with dry cloth and let rise for one hour. Preheat oven to 190°C / Gas mark 5.
 11. Whisk an egg and brush onto each plait, sprinkle with seeds.
 12. Bake until bread has a hollow sound when tapped, cool on a rack for an hour before slicing.
-
-## Contribution
-
-- siggines - [website](http://jacobsiggins.co.uk)
-
-;tags: israeli bread

content/cheddar-crusted-chicken.md

@@ -0,0 +1,27 @@
+---
+title: Cheddar-Crusted Chicken
+tags: ['chicken']
+date: 2022-08-09
+author: joel-maxuel
+---
+
+Suggested sides: Roasted green beans as well as sweet potatoes mashed with sour cream and butter
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 2 Chicken Breasts
+- 2 Tbsp Mayonnaise
+- 1/4 cup Panko Breadcrumbs
+- 1/4 cup Cheddar Cheese, shredded
+- 1 Tbsp Smoked Paprika-Garlic Blend
+
+## Directions
+
+1. Combine panko, cheese, and smoked paprika-garlic blend in a shallow dish. Preheat oven to 425F.
+2. Pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast lengthwise and parallel to the cutting board - leaving 1/2 inch intact on the other end. Open up chicken like a book, and season both sides with salt and pepper.
+3. Coat one side of each chicken breast with mayo. Firmly press mayo-coated side into panko mixture to adhere, one at a time.
+4. Transfer chicken to a parchment-lined baking sheet, coated-side up. Bake chicken on the middle oven rack until cooked through (18-20 mins).

content/cheese.md

@@ -0,0 +1,48 @@
+---
+title: "Cheese" 
+date: 2022-04-16
+tags: ['basic', 'cheesefare']
+author: "SuperDuperDeou" 
+---
+
+The success of this recipe depends entirely on the quality of the milk. The fresher the milk the better. Your regular UHT milk won't work, because the necessary bacteria have been killed.
+
+You do not necessary need cow milk, basically every animal milk will work, but the cheese will have vastly different (not necessarily worse) characteristics.
+
+## Ingredients
+
+- thermometer
+- 1 cheesecloth 
+- 1 cheese recipient
+- 2l of milk
+- 25g of table salt (optional with aging)
+- 2g of rennet
+- Some coarse salt
+- Oil and vinegar (for aging)
+
+## Directions
+
+### Preparation
+
+Pour the milk and the salt into a pot, stir it well, and heat it up to 35°C.
+Once the temperature has been reached, add the rennet and stir well.
+Let it cook until it solidifies (about 1 and a half hours), then cut in 1x1cm squares.
+Let it rest for half an hour.
+Pour the cheese into the cheesecloth and il drip until it has completely separated from the liquid part (whey).
+Place the cheese into the recipient.
+Cover both sides of the cheese with coarse salt, repeat this operation twice, waiting 1 hour between two saltings.
+Store in the fridge.
+
+
+### Aging (optional)
+
+Store the cheese in a chill place (around 12°C).
+Every day of aging, flip the cheese upside-down.
+For the first two weeks, also cover it with oil and vinegar every day.
+
+
+## Extra: Uses for the whey
+
+You might have noticed you've obtained way more whey than cheese, it's normal, so you probably want to use it in some way instead of throwing it away. 
+
+If they like acids, you can feed it to your plants: it's pretty much giving them water and fertilizer in one go, you can feed it to your animals, since it's a great source of proteins, it's the prime ingredient of another cheese called "Ricotta", it can be used instead of water in sever recipes, and many other: you can even drink it. People have engineered ways to use the whey since the dawn of cheese.

content/cheesy-meatballs.md

@@ -1,6 +1,11 @@
-# Cheesy Meatballs with Tomato Sauce
+---
+title: "Cheesy Meatballs with Tomato Sauce"
+date: 2021-03-12
+tags: ['beef', 'cheese']
+author: yaroslav-smirnov
+---
 
-![Cheesy Meatballs with Tomato Sauce](pix/cheesy-meatballs.webp)
+![Cheesy Meatballs with Tomato Sauce](/pix/cheesy-meatballs.webp)
 
 Nothing beats meat, cheese and tomato combined together to create the best
 combination of flavors that man has created.
@@ -52,11 +57,3 @@ For the sauce:
 12. Serve with some side dish and enjoy!
 
 Originally published at [https://www.yaroslavps.com/food/cheesy-meatballs/](https://www.yaroslavps.com/food/cheesy-meatballs/)
-
-## Contribution
-
-- Yaroslav de la Peña Smirnov -- [website](https://www.yaroslavps.com/), 
-[other website](https://saucesource.cc/),
-[donate](https://www.yaroslavps.com/donate)
-
-;tags: beef cheese

content/cheesy-pasta-bake.md

@@ -1,4 +1,9 @@
-# Cheesy Pasta Bake
+---
+title: "Cheesy Pasta Bake"
+date: 2021-03-21
+tags: ['bacon', 'cheese', 'italian', 'pasta']
+author: techiedamien
+---
 
 - ⏲️ Prep time: 15 min
 - 🍳 Cook time: 1 hr
@@ -17,7 +22,7 @@
 
 1. Grate the cheese.
 2. Chop up the bacon into roughly 2cm x 2cm squares.
-3. Start [cooking the pasta](pasta.html).
+3. Start [cooking the pasta](/pasta).
 4. Start melting the butter in another saucepan.
 5. Once melted, add flour and mix until the mixture forms a paste that does not stick to the sides. The quantity of flour required may vary.
 6. Now start adding the milk slowly, while mixing, as to avoid lumps.
@@ -28,9 +33,3 @@
 11. If using bacon, fry it up and mix into the dish, making sure to include any fat that comes out of the bacon for extra flavour.
 12. Use the rest of the cheese to cover the top.
 13. Bake at gas mark 6 for about 30 minutes.
-
-## Contribution
-
-- TechieDamien - [website](https://techiedamien.xyz)
-
-;tags: bacon cheese italian pasta

content/cheesy-potatoe-bake.md

@@ -1,4 +1,9 @@
-# Cheesy Potato Bake
+---
+title: "Cheesy Potato Bake"
+date: 2021-03-21
+tags: ['american', 'cheese', 'potato']
+author: "Kyle Johnson and Sabina Mortensen"
+---
 
 Potatoes baked in a dish smothered with cheese, what's not to love?
 
@@ -38,10 +43,3 @@ Potatoes baked in a dish smothered with cheese, what's not to love?
     4. Repeat steps 1-3 of assembly until there are no more potatoes/sauce
     5. Add the remaining 1/4 cheese to the top
     6. Put in oven for 45 min. If it starts to brown too much cover with tinfoil
-
-## Contribution
-
-- Originally published at [https://www.taste.com.au/recipes/cheesy-potato-bake/9749dafb-5288-4066-aa45-d9c99025b975](https://www.taste.com.au/recipes/cheesy-potato-bake/9749dafb-5288-4066-aa45-d9c99025b975)
-- Kyle Johnson and Sabina Mortensen -- [website](https://www.kylecjohnson.site/)
-
-;tags: american cheese potato

content/chicharrones.md

@@ -1,4 +1,8 @@
-# Chicharrones
+---
+title: "Chicharrones"
+date: 2021-03-20
+tags: ['mexican', 'pork']
+---
 
 ## Ingredients
 - Pork Butt with fat
@@ -22,9 +26,3 @@
 11. Put some oil to make sure it doesn't stick too much
 12. Use spoon to spin/stir and fry until a golden brown
 13. Take out the Chicharonnes and put into the colander. You may keep some of the fried bits that come off to eat as well.
-
-## Contribution
-
-- Abuela's Cooking 
-
-;tags: mexican pork

content/chicken-biscuit-potpie.md

@@ -1,4 +1,9 @@
-# Chicken Biscuit Potpie Recipe
+---
+title: "Chicken Biscuit Potpie Recipe"
+date: 2021-03-11
+tags: ['chicken', 'milk']
+author: front3ndninja
+---
 
 ## Ingredients
 
@@ -14,9 +19,3 @@
 
 1. Preheat oven to 400°F (200°C). In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
 2. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.
-
-## Contribution
-
-Front3ndNinja - [Website](https://github.com/Front3ndNinja)
-
-;tags: chicken milk

content/chicken-in-red-wine-vinegar-sauce.md

@@ -1,4 +1,8 @@
-# Chicken in Red Wine Vinegar Sauce
+---
+title: "Chicken in Red Wine Vinegar Sauce"
+date: 2021-03-16
+tags: ['chicken', 'french', 'wine']
+---
 
 - ⏲️ Prep time: 15 min
 - 🍳 Cook time: 25 min
@@ -21,9 +25,3 @@
 3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm.
 4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat.
 5. Return chicken to platter. Add garnish if available, and serve.
-
-## Contribution
-
-- Anonymous
-
-;tags: chicken french wine

content/chicken-paprikash.md

@@ -0,0 +1,40 @@
+---
+title: "Chicken Paprikash"
+tags: ['stew', 'chicken', 'hungarian']
+date: 2022-06-18
+author: hcm444
+---
+
+Chicken Paprikash is a delicious meal from Hungary, and I hope you are also Hungary! I make it all the time when I have guests.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 1 hr 25 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 8 bone-in, skin-on chicken thighs
+- salt to taste
+- pepper to taste
+- 2 cups chicken or beef broth
+- 2 tablespoons olive oil
+- 2 medium sized onions
+- 1 tablespoon powdered garlic
+- 3 tablespoons tomato paste
+- 1/4 cup Hungarian paprika or regular paprika
+- 1 tablespoon cayenne pepper (optional)
+- 1 cup sour cream (optional)
+
+## Directions
+
+1. Pat raw chicken thighs with paper towels for crispier skin. Season with salt and pepper.
+2. Heat up a heavy, deep-sided pan on high heat with a little olive oil.
+3. Add the chicken thighs skin-side down. Brown the thighs for five minutes on each side then remove each thigh and place them aside once browned.
+4. Add chopped onions to the pan with the chicken fat and sauce until the onions are golden.
+5. Add powdered garlic and tomato paste. Stir this another 5 minutes to create a tomato-roux.
+6. Add Hungarian paprika and stir another minute.
+7. Add chicken or beef broth and bring it to a medium temperature.
+8. Reduce the heat to medium low and transfer the chicken thighs from the plate back into the pan. Be sure not to waste any chicken fat.
+9. Cover the pan with a lid and simmer the dish for 45 to 60 minutes.
+10. With a fork, test to see that the chicken is tender. Add salt and pepper to taste afterwards.
+11. Plate the chicken with an optional dusting of cayenne pepper and serve it with some nice hearty bread. This dish has sour cream added to it traditionally, however if dairy is not your thing it’s delicious without it also. So for this last step you can add some sour cream to the sauce and stir it or add the sour cream at the end when you plate the chicken. Then garnish with herbs and enjoy!

content/chicken-parmesan.md

@@ -1,4 +1,9 @@
-# Chicken Parmesan
+---
+title: "Chicken Parmesan"
+date: 2021-03-10
+tags: ['italian', 'chicken']
+author: luke-smith
+---
 
 The recipe that started this very site.
 
@@ -11,7 +16,7 @@ The recipe that started this very site.
 - bread crumbs
 - eggs
 - flour
-- [pasta sauce](pasta-sauce.html)
+- [pasta sauce](/pasta-sauce)
 
 ## Directions
 
@@ -25,7 +30,7 @@ The recipe that started this very site.
 8. Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does not evaporate.
 9. Move fried breasts to an oiled or buttered pan, add mozzarella and parmesan on them.
 10. Broil/cook the breasts only long enough for the cheese to melt.
-11. Serve the breasts with [pasta sauce](pasta-sauce.html) either above or below. This is often served with [pasta](pasta.html).
+11. Serve the breasts with [pasta sauce](/pasta-sauce) either above or below. This is often served with [pasta](/pasta).
 
 ## Note
 
@@ -34,9 +39,3 @@ Some place it on the chicken before cooking it with the mozzarella.
 The sauce, if left on the chicken too long will make the breadcrumbs go soggy.
 That also will make leftovers mushy (while still tasty).
 I recommend keeping the breasts separate and only adding the sauce when served.
-
-## Contribution
-
-- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
-
-;tags: italian chicken

content/chicken-pasta-casserole.md

@@ -1,6 +1,11 @@
-# Chicken Pasta Casserole
+---
+title: "Chicken Pasta Casserole"
+date: 2021-03-12
+tags: ['chicken', 'italian', 'pasta']
+author: miika-nissi
+---
 
-![Chicken Pasta Casserole](pix/chicken-pasta-casserole.webp)
+![Chicken Pasta Casserole](/pix/chicken-pasta-casserole.webp)
 
 Easy to throw together and transport for the working fellow. High in protein!
 
@@ -23,12 +28,6 @@ Easy to throw together and transport for the working fellow. High in protein!
 
 1. Preheat oven to 400F/200C.
 2. Dice chicken and pan cook with oil until fully cooked.
-3. [Cook the pasta](pasta.html) for a few minutes less than usual (about 7-8 minutes).
+3. [Cook the pasta](/pasta) for a few minutes less than usual (about 7-8 minutes).
 4. Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep mixing. Top with parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top.
 5. Cook in the oven for 22-25 minutes, until the top looks golden.
-
-## Contribution
-
-- Miika Nissi - [website](https://miikanissi.com)
-
-;tags: chicken italian pasta

content/chicken-satay.md

@@ -0,0 +1,31 @@
+---
+title: Chicken Satay with Peanut Sauce 
+tags: ['chicken', 'thai', 'asian']
+date: 2022-07-10 
+author: "Eric Lindberg"
+---
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 2 lbs boneless chicken breast or thigh
+- 1.5 tbsp oyster sauce
+- 1 tbsp ground tumeric
+- 2 tbsp sugar
+- 2 tbsp coconut milk
+- 3 tbsp peanut butter (creamy)
+- 1 tbsp massaman curry paste
+- water to thin peanut sauce
+
+## Directions
+
+1. Cut the chicken into 1/2 inch thick strips.
+2. Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk.  Allow chicken to marinade for at least an hour.
+3. Optionally, you can skewer the meat with wooden skewers.
+4. Grill chicken until cooked through.
+5. Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan.  Add enough water to thin to a thick sauce.
+6. Cook for 1-2 min stirring frequently.
+7. Serve chicken with peanut sauce for dipping.

content/chicken-soup.md

@@ -1,4 +1,9 @@
-# Chicken Soup
+---
+title: "Chicken Soup"
+date: 2021-03-16
+tags: ['chicken', 'soup']
+author: aj
+---
 
 Hearty soup that is adaptable to customizing to your desired vegetables or other additions
 
@@ -8,7 +13,7 @@ Hearty soup that is adaptable to customizing to your desired vegetables or other
 
 ## Ingredients
 
-- 2 [chicken breasts](pan-seared-chicken.html)
+- 2 [chicken breasts](/pan-seared-chicken)
 - 1 Onion
 - 2 carrots
 - 2 celery stalks
@@ -17,14 +22,8 @@ Hearty soup that is adaptable to customizing to your desired vegetables or other
 
 ## Directions
 
-1. Cook [chicken breasts](pan-seared-chicken.html), shred, and set aside in a bowl.
+1. Cook [chicken breasts](/pan-seared-chicken), shred, and set aside in a bowl.
 2. Cut up carrots and celery, place in pot and saute.
 3. Add in chicken and stock or broth and mix together well. Season with salt, pepper, hot sauce, whatever you desire
 4. Allow it to simmer on low heat for 2 hours mixing every so often.
 5. If adding noodles, add in pasta and allow pasta to cook until al dente.
-
-## Contribution
-
-- AJ XMR: `45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ`
-
-;tags: chicken soup

content/chicken-stock-bone-broth.md

@@ -1,4 +1,9 @@
-# Chicken Stock or Bone Broth
+---
+title: "Chicken Stock or Bone Broth"
+date: 2021-03-10
+tags: ['chicken', 'stock', 'basic']
+author: luke-smith
+---
 
 Chicken stock, or "bone broth" is not a final dish in itself, but is used in many soups and other dishes to add great taste to something otherwise very simple.
 While it is easy to make, it sells for very expensive in the store, so it's a good thing to know to make by yourself since it can be done very cheaply.
@@ -27,9 +32,3 @@ While it is easy to make, it sells for very expensive in the store, so it's a go
 
 You may also eat the remaining chicken, possibly for lunchmeat, but since it has imparted its flavor to the stock, it will be slightly more bland so some seasoning might be advised.
 You may eat or compost the remaining vegetables.
-
-## Contribution
-
-- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
-
-;tags: chicken stock basic

content/chicken-tacos.md

@@ -1,4 +1,9 @@
-# Slow-cooked Chicken Tacos
+---
+title: "Slow-cooked Chicken Tacos"
+date: 2021-03-10
+tags: ['mexican', 'chicken', 'slowcooked']
+author: luke-smith
+---
 
 ## Ingredients
 
@@ -22,9 +27,3 @@
 9. Shred chicken with forks once cooked. Optionally add a dash more seasoning for taste or appearance.
 10. Add chicken, cheese and all the diced ingredients to tortillas.
 11. Squeeze remainder of lime over finished product.
-
-## Contribution
-
-- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
-
-;tags: mexican chicken slowcooked

content/chicken-tenders-airfried.md

@@ -0,0 +1,30 @@
+---
+title: "Chicken Tenders Airfried"
+date: 2021-05-08
+tags: ['chicken', 'fry']
+author: mental-outlaw
+---
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 20 min
+
+## Ingredients
+
+- Raw chicken strips
+- Flour
+- Egg wash
+- Bread crumbs
+- Olive oil
+- Seasoning: salt and pepper with cayenne or paprika (optional)
+
+## Directions
+
+1. In a plate, mix a little over a table spoon of spices into your flour.
+2. Dip the chicken into the flour one strip at a time coating the entire surface.
+3. Dip the floured chicken into the eggwash.
+4. Press the chicken into the breadcrumbs trying to pick up as much as possible.
+5. Repeat until all strips have been floured egged and breaded.
+6. Coat both sides of the tenders with a light amount of olive oil.
+7. Place the tenders into your airfryer, do not layer them on top of each other.
+8. Set your airfryer to chicken mode and cook for 20 minutes at 360 degrees fahrenheit.
+9. Serve with honey mustard for maximum effect.

content/chicken-tikka-masala.md

@@ -0,0 +1,37 @@
+---
+title: "Chicken Tikka Masala"
+tags: ['chicken', 'slowcooked', 'indian']
+date: 2022-04-16
+---
+
+- ⏲️ Prep time: 25 min
+- 🍳 Cook time: 4 hours
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 1 can (29 ounces) tomato puree
+- 1-1/2 cups plain yogurt
+- 1/2 large onion, finely chopped
+- 2 tablespoons olive oil
+- 4-1/2 teaspoons minced fresh gingerroot
+- 4 garlic cloves, minced
+- 1 tablespoon [garam masala](/garam-masala)
+- 2-1/2 teaspoons salt
+- 1-1/2 teaspoons ground cumin
+- 1 teaspoon paprika
+- 3/4 teaspoon pepper
+- 1/2 teaspoon cayenne pepper
+- 1/4 teaspoon ground cinnamon
+- 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
+- 1 jalapeno pepper, halved and seeded
+- 1 bay leaf
+- 1 tablespoon cornstarch
+- 1 cup heavy whipping cream
+- Hot cooked basmati rice
+- Chopped fresh cilantro, optional
+
+## Directions
+
+1. In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
+2. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

content/chicken-tomato-spinach-curry.md

@@ -1,4 +1,9 @@
-# Chicken, Tomato and Spinach Curry
+---
+title: "Chicken, Tomato and Spinach Curry"
+date: 2021-03-10
+tags: ['curry', 'chicken']
+author: luke-goule
+---
 
 This dish is a very simple and tasty curry that can be made with minimal ingredients, but pairs amazingly with anything else one may want in a curry (i.e. ginger, lemongrass).
 Note: You may also need a blender / food processor.
@@ -22,9 +27,3 @@ Note: You may also need a blender / food processor.
 4. As the chicken cooks through, dump all of your tomatoes and extra ingredients into a food processor and turn it all into a thin tomato paste. Add the paste to the curry directly. If you do not wish to use a food processor you can skin the tomatoes and add them to the curry anyway.
 5. Add all of your wanted spinach, and don't be shy about doing so. At first it may seem like you are adding too much but it quickly shrivels up in the curry and you'll need to add more.
 6. Make sure the chicken is cooked all the way through and serve.
-
-## Contribution
-
-- Luke Goule - [GitHub](https://github.com/LukeGoule), [XMR Donation QR](https://ergine.cc/xmr.png)
-
-;tags: curry chicken

content/chicken-wings.md

@@ -1,4 +1,9 @@
-# Chicken Wings
+---
+title: "Chicken Wings"
+date: 2021-03-10
+tags: ['chicken', 'american']
+author: kyle-steger
+---
 
 Perfectly cooked fall off the bone buffalo wings.
 
@@ -19,9 +24,3 @@ Perfectly cooked fall off the bone buffalo wings.
 \* **Not** the "wing sauce" version
 
 † A pan might work, but I've only ever used a grill
-
-## Contributors
-
-- **Kyle Steger** -- [GitHub](https://github.com/kyleVsteger) -- _just some dude_
-
-;tags: chicken american

content/chili-con-carne.md

@@ -1,4 +1,9 @@
-# Chili Con Carne
+---
+title: "Chili Con Carne"
+date: 2021-03-11
+tags: ['mexican', 'beef', 'beans']
+author: aaron-taylor
+---
 
 ## Ingredients
 
@@ -31,9 +36,3 @@
 6. Simmer for at least 45-60 minutes. Stir occasionally and add liquid if getting too dry.
 7. Stir in kidney beans and dark chocolate.
 8. Serve over rice and garnish with fresh cilantro.
-
-## Contribution
-
-- Aaron Taylor -- [website](https://atay.me)
-
-;tags: mexican beef beans

content/chimichanga.md

@@ -1,6 +1,11 @@
-# Chimichanga
+---
+title: "Chimichanga"
+date: 2021-03-19
+tags: ['mexican', 'beef', 'basic']
+author: aj
+---
 
-Essentially, just a fried burrito. Use whatever your favorite filling is. 
+Essentially, just a fried burrito. Use whatever your favorite filling is.
 
 - ⏲️ Prep time: 120min
 - 🍳 Cook time: 30 min
@@ -8,7 +13,7 @@ Essentially, just a fried burrito. Use whatever your favorite filling is.
 
 ## Ingredients
 
-- [taco-meat](taco-meat.html)
+- [taco-meat](/taco-meat)
 - 1 Onion
 - Diced Tomatoes
 - 1 Bell Pepper
@@ -27,10 +32,4 @@ Essentially, just a fried burrito. Use whatever your favorite filling is.
 
 ## Frying
 * My preferred method to frying is air frying, place into air fryer and set for about 10 minutes. Just as crunchy with practically no grease from oil
-* For oil frying, I've found using just a film of oil and flipping on to the sides works well with more time. 
+* For oil frying, I've found using just a film of oil and flipping on to the sides works well with more time.
-
-## Contribution
-
-- AJ XMR: `45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ`
-
-;tags: mexican beef basic

content/chipolata-in-balsamic-vinegar.md

@@ -0,0 +1,40 @@
+---
+title: "Chipolata Sausage in Balsamic Vinegar"
+tags: ['beef', 'oven', 'italian']
+date: 2022-07-27
+author: "Kensix"
+---
+
+Easy to prepare Italian dish with lots of flavour great for a relaxing evening dipping bread and sipping wine.
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 60 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 12 chipolata sausages
+- 4 red onions
+- 500g of cherry tomatoes (preferably mixed species)
+- 4 garlic cloves
+- Fresh basil leaves
+- Black balsamic vinegar
+- 1 loaf of ciabatta bread
+
+## Directions
+
+1. Pre-heat the oven to 200c (400f)
+2. Put the chipolata sausages in an oven dish
+3. Cut 4 red onions into quarters spread them out in the oven dish.
+4. Mince 2 of the garlic cloves and add them to the oven dish.
+5. Add the 2 remaining garlic cloves to the oven dish, This can be done with the skin to create a garlic spread for the bread.
+6. Add 3 tablespoons of oil to the oven dish and toss to cover everything in oil
+7. Put the dish in the oven for 30 minutes. Toss everything around at 15 minutes to ensure even baking.
+8. Cut half of the cherry tomatos in half keep the other half intact.
+9. After 30 minutes take the dish out of the oven.
+10. Add all the tomatoes to the oven dish.
+11. Add 3 tablespoons of balsamic vinegar to the oven dish.
+12. Put the dish back into the oven for another 30 minutes at 200c (400f)
+13. After 30 minutes take the dish out of the oven and reheat the oven as per instructions on the ciabatta bread.
+14. Tear the fresh basil leaves and add to the oven dish. Let it rest while you wait for the bread.
+15. Take the bread out of the oven and serve along with the oven dish. Bread can be used to dip in the oven dish.

content/chocolate-chip-cookies.md

@@ -1,6 +1,11 @@
-# Chocolate Chip Cookies 
+---
+title: "Chocolate Chip Cookies "
+date: 2021-05-13
+tags: ['dessert', 'cookies', 'sweet', 'chocolate']
+author: mfed3
+---
 
-![Chocolate Chip Cookies](pix/chocolate-chip-cookies.webp)
+![Chocolate Chip Cookies](/pix/chocolate-chip-cookies.webp)
 
 - ⏲️ Prep time: 10 min
 - 🍳Cook time: 10 min
@@ -23,14 +28,8 @@
 
 1. Preheat oven to 375°F
 2. Mix the flour, baking soda, and salt in a bowl
-3. Using a mixer or whisk, beat the butter, sugar, eggs, and vanilla in a separate bowl for a few mins
+3. Using a mixer or whisk, beat the butter, sugar, eggs, vanilla and milk in a separate bowl for a few mins
 4. Combine and stir in the dry ingredients, then the chocolate chips
 5. Use an ice cream scooper or spoon to make uniform balls of cookie dough to the size you like and evenly space them out on a parchment paper lined baking sheet (you may need more than one sheet depending on the size of the cookies)
 6. Bake in the oven one baking sheet at a time for around 8-10 minutes, taking them out when they start to brown
 7. Cool for a few minutes then put them on a cooling rack
-
-## Contribution
-
-- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2`
-
-;tags: dessert cookies sweet chocolate

content/chorizo-and-chickpea-soup.md

@@ -1,4 +1,9 @@
-# Chorizo & Chickpea Soup
+---
+title: "Chorizo & Chickpea Soup"
+date: 2021-05-08
+tags: ['pork', 'soup', 'spanish', 'quick']
+author: siggines
+---
 
 Recommend serving with corn bread.
 
@@ -20,11 +25,3 @@ Recommend serving with corn bread.
 1. Fry the sliced Chorizo in butter, along-with diced Ginger and Garlic. Add oil after a couple mins.
 2. Pour in Lemon-juice, Chickpeas, and Cumin & Paprika. Then 100ml of water.
 3. Allow to boil for 5 or so min. Add Parsley and then salt to taste.
-
-## Contribution
-
-Recipe modified from original published at: ( https://www.bbcgoodfood.com/recipes/chorizo-chickpea-stew )
-
-- Siggines - [website](http://jacobsiggins.co.uk)
-
-;tags: pork soup spanish quick

content/cinque-pi.md

@@ -1,6 +1,11 @@
-# Cinque Pi
+---
+title: "Cinque Pi"
+date: 2021-03-19
+tags: ['italian', 'pasta', 'quick']
+author: elias-pahls
+---
 
-![Cinque Pi](pix/cinque-pi.webp)
+![Cinque Pi](/pix/cinque-pi.webp)
 
 This is a nice simple dish made up of five ingredients: panna, pomodori, parmigiano, pepe, e prezzemolo
 
@@ -18,16 +23,10 @@ This is a nice simple dish made up of five ingredients: panna, pomodori, parmigi
 
 ## Directions
 
-1. Start cooking the [pasta](pasta.html).
+1. Start cooking the [pasta](/pasta).
 2. Mix the cream with the purée and bring to a boil.
 3. Turn the heat down to medium and add the grated parmigiano.
 4. Let it cook on medium to low heat until the pasta are done.
 5. Add chopped up parsley and pepper.
 6. You can either add the sauce to the pasta ore serve separately.
 7. Serve with some additional parmigiano and a leaf of parsley.
-
-## Contribution
-
-- **Elias Pahls** - [contact](mailto:pahlse@pm.me)
-
-;tags: italian pasta quick

content/classic-bechamel-sauce.md

@@ -1,4 +1,9 @@
-# Classic béchamel sauce
+---
+title: "Classic béchamel sauce"
+date: 2021-03-21
+tags: ['basic', 'sauce', 'french', 'italian']
+author: yiusa
+---
 
 Classic French sauce, base for a lot of dishes
 
@@ -23,9 +28,3 @@ Classic French sauce, base for a lot of dishes
 5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out.
 6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily.
 7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way.
-
-## Contribution
-
- -yiusa, eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80`
-
-;tags: basic sauce french italian

content/coconut-oil-coffee.md

@@ -1,4 +1,9 @@
-# Coconut Oil Coffee
+---
+title: "Coconut Oil Coffee"
+date: 2021-03-16
+tags: ['drink', 'sweet', 'breakfast']
+author: front3ndninja
+---
 
 - 🍽️ Servings: 1
 
@@ -11,9 +16,3 @@
 ## Directions
 
 1. Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.
-
-## Contribution
-
-Front3ndNinja - [Website](https://github.com/Front3ndNinja)
-
-;tags: drink sweet breakfast

content/colcannon-bake.md

@@ -0,0 +1,31 @@
+---
+title: Colcannon Bake
+tags: ['cheesefare', 'potato', 'irish']
+date: 2022-08-09
+author: joel-maxuel
+---
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 70 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- 3 Potatoes, peeled and quartered
+- 7 Tbsp Butter, cut into small chunks
+- 1/2 cup Sour Cream
+- 1 Egg
+- 1 Tbsp Milk
+- 3 cup Cabbage, shredded
+- 2 Leeks, chopped
+- 1 small Onion, chopped
+- 2 cubes Chicken Bouillon
+- 1/2 cup Cheddar Cheese, shredded
+
+## Directions
+
+1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 Tbsp of the butter, the sour cream, egg, and milk.
+2. Preheat oven to 350F. Grease a 2-quart casserole dish.
+3. Heat the remaining butter in a skillet over medium heat. Stir in the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent (10 mins).
+4. Crush the bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole dish.
+5. Bake in the preheated oven for 40 minutes, top with cheddar cheese, and return to oven until the cheese melts (10 mins).

content/coleslaw.md

@@ -1,4 +1,9 @@
-# Coleslaw
+---
+title: "Coleslaw"
+date: 2021-05-08
+tags: ['side', 'cabbage', 'southern', 'salad']
+author: declan-cash
+---
 
 This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This recipe makes more dressing than needed for the coleslaw, so you can save it or use it as a vegetable dip.
 
@@ -13,12 +18,12 @@ This is a coleslaw recipe that I got from a chili restaurant in my neighborhood
 - 3 tbsp lemon juice
 - 3 tbsp apple cider vinegar
 - 4 tbsp distilled vinegar
-- 1/3 cup canola oil
+- 1/3 cup olive oil
 - 1/4 cup granulated sugar
 - 1 1/2 tsp kosher salt
 - 1 tsp ground black pepper
 - 1 tsp celery seeds
-- 1/2 tsp onion powder 
+- 1/2 tsp onion powder
 - 1/4 tsp granulated garlic
 - 1/4 tsp mustard powder
 - One large head of green cabbage
@@ -28,14 +33,8 @@ This is a coleslaw recipe that I got from a chili restaurant in my neighborhood
 
 1. Finely shred, rinse, and drain the carrot
 2. Finely shred the cabbage (use a food processor if possible)
-3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil, and sugar
+3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, olive oil, and sugar
 4. Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
 5. Combine the shredded cabbage and carrot in a separate bowl
 6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
 7. Refrigerate for at least an hour before serving
-
-## Contribution
-
-- Declan Cash - [website](https://declancash.com)
-
-;tags: side cabbage southern salad

content/collard-greens-with-smoked-duck-and-parnips.md

@@ -1,4 +1,9 @@
-# Collard Greens with Smoked Duck and Parsnips
+---
+title: "Collard Greens with Smoked Duck and Parsnips"
+date: 2021-03-29
+tags: ['vegetables', 'side', 'duck']
+author: "Jayson"
+---
 
 This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we eat it an an entree. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so it's better to season to taste after cooking. Serve with good quality, crusty bread.
 
@@ -8,7 +13,7 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.
 
 ## Ingredients
 
-- 1/2 smoked duck breast (skin on) chopped  
+- 1/2 smoked duck breast (skin on) chopped
 - 1 large onion sliced
 - 1 small parsnip julienned
 - 1 large bunch collard greens chopped into ribbons
@@ -21,10 +26,4 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.
 ## Directions
 
 1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
-2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite. 
+2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.
-
-## Contribution
-
-- Jayson
-
-;tags: vegetables side duck

content/cooked-chickpeas.md

@@ -1,4 +1,9 @@
-# Cooked Chickpeas
+---
+title: "Cooked Chickpeas"
+date: 2021-03-17
+tags: ['basic', 'beans', 'fasting']
+author: carl-zimmerman
+---
 
 Easy recipe for cooked chickpeas. Can be add to salads, rice, or almost anything else.
 
@@ -19,9 +24,3 @@ Easy recipe for cooked chickpeas. Can be add to salads, rice, or almost anything
 
 1. Heat oil in pan. Add chickpeas and seasonings.
 2. Cook over medium-high heat for 10-15 minutes. Salt and pepper to taste.
-
-## Contribution
-
-- Carl Zimmerman -- [website](https://codingwithcarl.com)
-
-;tags: basic beans fasting

content/coriander-chicken.md

@@ -1,4 +1,9 @@
-# Coriander Chicken
+---
+title: "Coriander Chicken"
+date: 2021-04-02
+tags: ['indian', 'lunch', 'spicy']
+author: chetan-basuray
+---
 
 Boneless chicken marinated in a gravy of yoghurt and coriander
 
@@ -17,7 +22,7 @@ Boneless chicken marinated in a gravy of yoghurt and coriander
 - Garlic
 - 2 medium onions
 - Green chillies
-- [Garam masala](garam-masala.html)
+- [Garam masala](/garam-masala)
 - 2/3 Cardamom pods
 - 1 Bayleaf
 - 1 Cinnamom stick
@@ -37,12 +42,4 @@ Boneless chicken marinated in a gravy of yoghurt and coriander
 11. On medium heat, add the marinated chicken mixture and cook till oil starts separating from the chicken.
 12. Add salt to taste and keep stirring the chicken to make sure it does not burn or stick to the bottom of the pan.
 13. Once the oil separates, add the remaining mixture which was left behind after step 4.
-14. Stir until it has a thick consistency. Serve with [naan](naan-bread.html) or [rice](rice.html).
+14. Stir until it has a thick consistency. Serve with [naan](/naan-bread) or [rice](/rice).
-
-## Contribution
-
-- Chetan Basuray
-    - [website](https://github.com/chetanbasuray)
-    - [donate](http://chetanbasuray.tk/)
-
-;tags: indian lunch spicy

content/corn-salsa.md

@@ -1,4 +1,9 @@
-# Corn Salsa
+---
+title: "Corn Salsa"
+date: 2021-03-23
+tags: ['sauce', 'mexican']
+author: joe-powerhouse
+---
 
 - ⏲️ Prep time: 10 Minutes
 - 🍳 Cook time: 1 Hour+ in fridge
@@ -16,8 +21,3 @@
 ## Directions
 
 1. Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.
-
-## Contributions
-- Joe Powerhouse - BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju
-
-;tags: sauce mexican

content/country-crisp-cereals.md

@@ -1,4 +1,8 @@
-# Country Crisp Cereals
+---
+title: "Country Crisp Cereals"
+date: 2021-03-23
+tags: ['breakfast', 'english']
+---
 
 This is a recipe for making Jordan's Country Crisp-like cereals.
 
@@ -11,12 +15,12 @@ This is a recipe for making Jordan's Country Crisp-like cereals.
 - Oat Flakes (270 g - 800 mL)
 - Rice Flour (or any other flour) (20 g - 55mL)
 - Sugar (100 g)
-- Crushed Hazelnuts (20 g) 
+- Crushed Hazelnuts (20 g)
 - Oil (any type) (60 g - 75 mL)
 - Water (50 g)
 - Chocolate (70 g) (optional)
 - Vanilla Extract (1/2 tsp) (optional)
- 
+
 ## Directions
 
 1. Preheat the oven at 120°C.
@@ -28,9 +32,3 @@ This is a recipe for making Jordan's Country Crisp-like cereals.
 7. Bake the mixture in the 120°C oven until it becomes hard (in approximately 2 hours)
 8. Break the hardened mixture to obtain cereals.
 9. Add if you want some broken chocolate (or chocolate chips) in the cereals, or anything you want.
-
-## Contribution
-
-Recipe translated from french and tested by [Pr.Walter Bulbazor](https://prwalterbulbazor.868center.tech), from [this blog article](https://vegebon.wordpress.com/2010/07/27/country-crisp-au-chocolat-la-recette-maison/)
-
-;tags: breakfast cereals english

content/country-skillet.md

@@ -1,6 +1,11 @@
-# Country Breakfast Skillet
+---
+title: "Country Breakfast Skillet"
+date: 2021-03-12
+tags: ['american', 'breakfast', 'pork']
+author: yaroslav-smirnov
+---
 
-![Country Breakfast Skillet](pix/country-skillet.webp)
+![Country Breakfast Skillet](/pix/country-skillet.webp)
 
 If you are feeling quite hungry after just waking up and want to have a
 breakfast to fill your HP and stamina bars for the day, I've got just the
@@ -50,7 +55,7 @@ have used, but seldom use.
       thoroughly.
 8. Cut the cheese into small slices and add it.
 9. Cook for a couple of minutes more, until eggs are cooked enough. Don't let
-   the eggs dry (unless that's the way you like your eggs ¯\\\_(ツ)\_/¯).
+   the eggs dry (unless that's the way you like your eggs ¯\\_(ツ)\_/¯).
 10. For the final touch, chop the parsley (or whatever other spices/herbs you
    decided to use) and add it on top.
 11. Serve hot and add some freshly ground pepper.
@@ -59,11 +64,3 @@ have used, but seldom use.
 frying pan.
 
 Originally published at [https://www.yaroslavps.com/food/country-breakfast-skillet/](https://www.yaroslavps.com/food/country-breakfast-skillet/)
-
-## Contribution
-
-- Yaroslav de la Peña Smirnov -- [website](https://www.yaroslavps.com/),
-[other website](https://saucesource.cc/),
-[donate](https://www.yaroslavps.com/donate)
-
-;tags: american breakfast pork