add FF recipe, minor updates

main.tex

@@ -2,10 +2,10 @@
 \usepackage{fancyhdr,wrapfig,xcolor,graphicx,xparse,lmodern,cooking-units}
 \renewcommand*\familydefault{\sfdefault} % Force the sans-serif version of any font used
 \usepackage[%
-	papersize={5.5in,8.5in},
+	papersize={5.5in,8.5in},   %	replace whole line with just "a5paper," to switch to A5
-	margin=0.6in,
+	margin=15mm,
-	top=0.75in,
+	top=20mm,
-	bottom=0.75in
+	bottom=20mm
 	]{geometry}
 
 \usepackage[%

meme/1-Crumble.tex

@@ -0,0 +1,21 @@
+\recipe[Layer 1]{Almond Sablé Crumble (Base)}[Preheat the oven to 160°C (320°F).]
+
+\begin{step}
+   100g almond flour
+   50g all-purpose flour
+   50g sugar
+   Pinch of salt   
+\method
+   In a bowl, combine almond flour, all-purpose flour, sugar, and a pinch of salt.
+
+\end{step}
+
+\begin{step}
+	60g unsalted butter, chilled and cubed
+\method
+   Add the cubed butter and use your fingers to mix until a crumbly texture forms.
+   
+   Spread the crumble mixture onto a baking sheet lined with parchment paper.
+
+   Bake for 12-15 minutes, or until golden brown. Allow it to cool completely.
+\end{step}

meme/2-Custard.tex

@@ -0,0 +1,26 @@
+\recipe[Layer 2]{Chocobo Egg Custard}
+
+\begin{step}
+   300ml whole milk
+\method
+In a small saucepan, heat the milk until just simmering. Remove from heat.
+\end{step}
+
+\begin{step}
+	3 egg yolks
+   50g sugar
+   1 tablespoon cornstarch
+\method
+   In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
+
+   Slowly pour the hot milk into the egg mixture, whisking continuously.
+
+   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).
+\end{step}
+
+\begin{step}	
+   1 teaspoon vanilla extract
+   Zest of 1 lemon or 1 small orange
+\method
+   Remove from heat and stir in vanilla extract and citrus zest. Allow it to cool before assembling.
+\end{step}

meme/3-Cake.tex

@@ -0,0 +1,22 @@
+\recipe[Layer 3]{Honey Elvaan Cakes}[Preheat the oven to 180°C (350°F) and grease a small baking pan.]
+
+\begin{step}   
+   2 eggs
+   100g sugar
+   100g unsalted butter, melted
+   2 tablespoons honey
+\method   
+   In a bowl, whisk together the eggs, sugar, melted butter, and honey.
+\end{step}
+
+\begin{step}
+	100g all-purpose flour   
+   1 teaspoon baking powder
+   Pinch of salt
+\method
+   Sift in the flour, baking powder, and salt, and fold until just combined.
+   
+   Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted comes out clean.
+   
+   Let the cake cool, then cut into small cubes.
+\end{step}

meme/4-Compote.tex

@@ -0,0 +1,15 @@
+\recipe[Layer 4]{Berry Compote (Tarutaru Hat Layer)}
+
+\begin{step}
+   100g tart cherries (fresh or frozen)
+   100g blackberries
+   100g raspberries
+   50g sugar
+   1 tablespoon lemon juice
+\method
+In a saucepan, combine cherries, blackberries, raspberries, sugar, and lemon juice.
+
+Cook over medium heat, stirring occasionally, for 10-12 minutes, until the berries break down and the mixture thickens.
+
+Allow it to cool before layering.
+\end{step}

meme/5-Cream.tex

@@ -0,0 +1,10 @@
+\recipe[Layer 5]{Whipped Cream}
+
+\begin{step}
+   200ml heavy whipping cream
+   1 tablespoon powdered sugar
+   1/2 teaspoon vanilla extract
+\method
+   In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
+   Keep chilled until ready to use.
+\end{step}

meme/6-Meringue.tex

@@ -0,0 +1,24 @@
+\recipe[Layer 6]{Meringue "Tarutaru Ears"}[Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.]
+
+\begin{step}
+   2 egg whites
+   Pinch of salt
+\method
+   In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form.
+\end{step}
+
+\begin{step}
+   100g sugar
+\method
+   Gradually add the sugar, a tablespoon at a time, whisking until stiff peaks form.
+\end{step}
+
+\begin{step}
+   1/2 teaspoon vanilla extract
+\method
+   Add vanilla extract and mix until incorporated.
+   
+   Pipe or spoon small ear-shaped meringues onto the baking sheet.
+   
+   Bake for 1 hour, then turn off the oven and let the meringues cool inside with the door slightly open.
+\end{step}

meme/TEMPLATE

@@ -0,0 +1,40 @@
+\recipe[OPTIONAL HEADNOTE]{RECIPE NAME}[INITIAL INSTRUCTIONS]
+\serves{6-8}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+\dishtype{\freeze} %   options: vegetarian, glutenfree, freeze, mealprep
+\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner
+
+\begin{step}
+	Batter the dry:
+	\cutext{1}{cup} AP (or GF) flour
+	\cutext{0.5}{cup} almond flour
+	\cutext{1}{TL} baking powder    %   TL=teaspoon, EL=Tablespoon
+	\cutext{0.5}{TL} cinnamon
+	\cutext{0.25}{TL} nutmeg
+	\cutext{0.25}{TL} salt
+\method
+	Whisk the flour, baking powder, spices, and salt together in small bowl.
+\end{step}
+
+\begin{step}
+	4 large apples (if you can, choose 4 different kinds)
+\method
+	Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
+\end{step}
+
+\begin{step}
+	Batter, the wet:
+	2 large eggs
+	¾ cup maple or brown sugar
+	3 tablespoons dark rum
+	½ teaspoon pure vanilla extract
+	2--3 drops lemon extract
+	8 tablespoons unsalted butter, melted and cooled
+\method
+	In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, and lemon oil. Whisk in  the flour and when it is incorporated, add the melted butter, mixing gently so that you have a smooth, rather thick batter.
+
+	Use a rubber spatula to fold-in the apples--it might look as if there isn't enough batter, but there is. Put the batter into the prepared pan, smoothing the top as much as possible. Bake for 55--65 minutes, or until a toothpick inserted  in the middle comes out clean.
+
+	Let cool 30 minutes. Before removing the side of the springform pan, run a knife around the edge of the cake to make sure no apples stuck to the pan.
+\end{step}

meme/main.tex

@@ -1,5 +1,5 @@
 \documentclass{article}
-\usepackage{fancyhdr,wrapfig,xcolor,graphicx,xparse,lmodern,cooking-units,fontspec}
+\usepackage{fancyhdr,wrapfig,xcolor,graphicx,xparse,lmodern,cooking-units}
 \usepackage[%
 	papersize={5.5in,8.5in},
 	margin=0.6in,
@@ -18,7 +18,7 @@
 	colorlinks=false
 	]{hyperref}
 
-\setmainfont{ComicRelief}
+\usepackage{fontspec}  \setmainfont{ComicRelief}
    
 %	have to define a cup cause the cooking-units writer is german and doesn't understand the flawed american way to measure ingredients.
 \declarecookingunit{cup}
@@ -263,5 +263,31 @@
 \input{ChefTonberrys.tex}
 \input{RockRootStew.tex}
 \input{SauteedMandragona.tex}
+\pagebreak
+\section{Tarutaru Trifle}
+\textit{This dessert is a whimsical, layered trifle presented in a small crystal glass, symbolizing the noble elegance of San d'Oria, with playful elements representing the cute and mischievous nature of the Tarutaru.}\smallskip
 
+Assembly:\\
+Prepare small crystal glasses or dessert bowls for serving.\\
+Layer 1: Add a generous spoonful of almond sable crumble as the base.\\
+Layer 2: Pour a layer of Chocobo egg custard over the crumble.\\
+Layer 3: Add small cubes of the honey-soaked Elvaan cake.\\
+Layer 4: Spoon a layer of the berry compote on top to mimic the red Tarutaru hat.\\
+Layer 5: Pipe or spoon the whipped cream over the berry compote, shaping it into soft peaks to resemble the Tarutaru's face.\\
+Layer 6: Gently place the meringue ears on top of the whipped cream.\medskip
+
+Garnish:\\
+Sprinkle shaved white chocolate over the whipped cream for a snowy, regal touch.
+Scatter miniature sugar stars across the top for a magical, starry finish.
+If desired, place a tiny edible flag with the San d'Orian crest in the whipped cream.\medskip
+
+Presentation:\\
+Serve each trifle in its crystal goblet with the meringue ears peeking out and the whipped cream shaped into soft peaks. The edible flag and sugar stars add a playful, magical touch, perfect for a dessert inspired by the world of Final Fantasy! ChatGPT can suck my nuts, you either use metric or imperial. I (David) personally guarantee this recipe would suck.
+
+\input{1-Crumble.tex}
+\input{2-Custard.tex}
+\input{3-Cake.tex}
+\input{4-Compote.tex}
+\input{5-Cream.tex}
+\input{6-Meringue.tex}
 \end{document}

recipes/Pancakes.tex

@@ -1,7 +1,7 @@
 \recipe{Pancakes}
-\serves{?}
+\serves{10}
-\preptime{\cutext{?}{min}}
+\preptime{\cutext{10}{min}}
-\cooktime{\cutext{?}{min}}
+\cooktime{\cutext{20}{min}}
 \dishtype{\freeze} %   options: vegetarian, glutenfree, freeze, mealprep
 %\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner
 

recipes/TEMPLATE

@@ -5,36 +5,13 @@
 \dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze, mealprep
 \dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner
 
-\begin{step}
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
-	Batter the dry:
 	\cutext{1}{cup} AP (or GF) flour
 	\cutext{0.5}{cup} almond flour
-	\cutext{1}{TL} baking powder    %   TL=teaspoon, EL=Tablespoon
+	\cutext{1}{TL} baking powder    
 	\cutext{0.5}{TL} cinnamon
 	\cutext{0.25}{TL} nutmeg
 	\cutext{0.25}{TL} salt
 \method
 	Whisk the flour, baking powder, spices, and salt together in small bowl.
 \end{step}
-
-\begin{step}
-	4 large apples (if you can, choose 4 different kinds)
-\method
-	Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
-\end{step}
-
-\begin{step}
-	Batter, the wet:
-	2 large eggs
-	¾ cup maple or brown sugar
-	3 tablespoons dark rum
-	½ teaspoon pure vanilla extract
-	2--3 drops lemon extract
-	8 tablespoons unsalted butter, melted and cooled
-\method
-	In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, and lemon oil. Whisk in  the flour and when it is incorporated, add the melted butter, mixing gently so that you have a smooth, rather thick batter.
-
-	Use a rubber spatula to fold-in the apples--it might look as if there isn't enough batter, but there is. Put the batter into the prepared pan, smoothing the top as much as possible. Bake for 55--65 minutes, or until a toothpick inserted  in the middle comes out clean.
-
-	Let cool 30 minutes. Before removing the side of the springform pan, run a knife around the edge of the cake to make sure no apples stuck to the pan.
-\end{step}

render.sh

@@ -7,15 +7,21 @@ cd "$(dirname "$0")"
 
 printf "\n-_-_-_-_-_-_-_-_-  Main  -_-_-_-_-_-_-_-_-\n"
 pdflatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname=Recipes main.tex
+printf "\n-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-\n\n\n"
 pdflatex -file-line-error -interaction nonstopmode -shell-escape -jobname=Recipes main.tex
+mv  -v -t /home/david/fileshare/LaTeX/Recipes Recipes.pdf
 
 printf "\n-_-_-_-_-_-_-_-_-  Booklet  -_-_-_-_-_-_-_-_-\n"
-#  https://github.com/jenom/pdfbook2
+   #  https://github.com/jenom/pdfbook2
 pdfbook2 --no-crop --top-margin=5 --bottom-margin=5 --outer-margin=0 --inner-margin=0 --short-edge --paper=letterpaper Recipes.pdf
+mv  -v -t /home/david/fileshare/LaTeX/Recipes Recipes-book.pdf
 
 #printf "\n-_-_-_-_-_-_-_-_-  Meal Planner  -_-_-_-_-_-_-_-_-\n"
 #pdflatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname="Meal Planner" meal-planner.tex
 #pdflatex -file-line-error -interaction nonstopmode -shell-escape -jobname="Meal Planner" meal-planner.tex
+#mv  -v -t /home/david/fileshare/LaTeX/Recipes "Meal Planner.pdf"
+
+rm *.aux *.out *.log *.toc
 
 #printf "\n-_-_-_-_-_-_-_-_-  Meme  -_-_-_-_-_-_-_-_-\n"
 #cd meme
@@ -23,7 +29,3 @@ pdfbook2 --no-crop --top-margin=5 --bottom-margin=5 --outer-margin=0 --inner-mar
 #lualatex -file-line-error -interaction nonstopmode -shell-escape -jobname=Meme main.tex
 #rm *.aux *.out *.log *.toc
 #mv  -v -t /home/david/fileshare/LaTeX/Recipes Meme.pdf
-#cd ..
-
-rm *.aux *.out *.log *.toc
-mv  -v -t /home/david/fileshare/LaTeX/Recipes Recipes.pdf "Meal Planner.pdf" Recipes-book.pdf