change name, add recipe

Dependance on Deities/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}

Dependance on Deities/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}

Dependance on Deities/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}

Dependance on Deities/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}

Dependance on Deities/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}

Dependance on Deities/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}

Dependance on Deities/BlackenedMuddySiredon.tex

@@ -0,0 +1,28 @@
+\recipe[Submitted by Jack]{Blackened Muddy Siredon}[Muddy siredon is a newt found only in the Phanauet Channel. It is easily recognizable by its large outer gills. Blackened siredon is a delicacy, as long as you make sure to cook the meat quickly so it doesn't dry out. As always when blackening, don't be afraid to get your pan extremely hot. Make sure you do it in a well-ventilated kitchen, or even outside, as it creates a fair amount of smoke if you're doing it right. Most importantly, get ready to please your taste buds and impress your friends.]
+\serves{6-8}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+
+
+\begin{step}\method
+   Place a large cast-iron skillet over high heat until very hot, about 7 minutes.
+\end{step}
+
+\begin{step}
+   2 pounds siredon meat, cut into \cutext{1}{in} pieces
+   5 tablespoons Chef Tonberry's 12 Herbs \& Spices (recipe follows)
+\method
+   In a large bowl, add siredon meat, and toss with Chef Tonberry's 12 Herbs \& Spices.
+\end{step}
+
+\begin{step}
+   1 tablespoon canola oil
+\method
+   Add canola oil to the skillet, and carefully add siredon in batches.
+
+   Let cook until meat is blackened and releases easily, 2 to 3 minutes.
+
+   When it releases, turn each piece, and cook 1 to 2 minutes more.
+
+   Remove siredon from the skillet, and serve hot.
+\end{step}

Dependance on Deities/ChefTonberrys.tex

@@ -0,0 +1,22 @@
+\recipe{Chef Tonberry's 12 Herbs \& Spices}
+\preptime{\cutext{15}{min}}
+\dishtype{\mealprep} %   options: vegetarian, glutenfree, freeze, mealprep
+
+
+\begin{step}
+	Smoked paprika
+   Cayenne pepper
+   Toasted onion powder
+   Garlic powder
+   Black pepper
+   Rock salt
+   Dried marjaram
+   Dried thyme
+   Dried bay leaves
+   Celery salt
+   Ancho chile powder
+   Ground White Pepper
+\method
+   In a medium bowl, combine all ingredients.
+   Store covered for up to 1 year.
+\end{step}

Dependance on Deities/Onigiri.tex

@@ -0,0 +1,52 @@
+\recipe[A simple Far Eastern dish consisting of hand-shaped balls of lightly salted rice wrapped in dried seaweed.]{Onigiri (Elshimo Rice Ball Lunch)}[Build a fire, let it burn for an hour or so, and then split it into a bed of coals on one side and a small fire on the other.]
+\serves{6-8}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{87}{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}
+	\cutext{2}{cup} uncooked Koshu Sticky Rice\\\scriptsize{{Unlike the drier varieties common in San d'Oria and Windurst, this particular strand of Far Eastern rice becomes extremely sticky when cooked.}}
+\method
+Make the rice: Put the Koshu Sticky Rice in a large bowl, add enough water to cover the rice, and wash it, using your hands to swish the grains around. Discard the water. Repeat this process 3 or 4 times. Let the rice soak in water for 30 minutes. Transfer the rice to a sieve, drain and let sit for at least 15 minutes.
+\end{step}
+
+\begin{step}
+   \cutext{2_1/2}{cup} water
+\method
+Combine the rice and water in a medium pot. Cover the pot with a lid and bring to a boil over the fire. Once the water is boiling, lower things to a simmer by suspending the pot an inch or so above the coals and continue to cook, covered, until the water is completely absorbed, 12 to 13 minutes. Take a quick peek, and if you see any water left, cover and continue cooking for another minute or so.
+
+Remove the pot from the heat and let it sit, covered, for another 10 minutes. Uncover and let the rice cool until you can hold the rice without burning your hands. Do not let the rice cool down completely.
+\end{step}
+
+\begin{step}
+	Algae Salt\\{\scriptsize A briny salt harvested by sun-drying then burning sea algae.}
+   1 (\cunum{6}{oz}) Yugr'am Salmon fillet\\{\scriptsize This freshwater fish matures in the salty waters of the Bloodbrine Sea, only to return up the Yugr'am River where it was born to spawn.}
+\method
+Make the filling: Sprinkle a little Algae Salt on both sides of the Yugr'am Salmon fillet, and place the fillet in a small pan or baking dish. Bake over coals for 10 to 20 minutes, until the salmon flakes easily.
+
+Break the cooked salmon into flakes and set it aside, discarding the skin.
+\end{step}
+
+\begin{step}
+   4 sheets Ama Nori\\{\scriptsize This edible seaweed can be consumed raw, or dried into paper-like squares and wrapped around sticky rice.}
+\method
+While the rice is cooling, cut the Ama Nori into 1½-inch-wide strips.
+\end{step}
+
+\begin{step}
+\method
+Wet your hands to prevent the rice from sticking to them. Put some salt on your hands by dipping three fingertips in salt and rubbing to spread it all around your palms.
+
+Scoop a handful (about \cutext{1/3}{cup}) of warm rice into one hand. Create a small indentation in the center of the rice. Put \cutext{1--2}{TL} of salmon inside. Then mold the rice with your hands around the indentation to cover the filling completely.
+
+Gently form the rice into a triangle, using three fingers (thumb, pointer finger, middle finger) to make a triangle corner. Squeeze and pat the rice just firmly enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tightly.
+
+Wrap the nori around the onigiri like you're wrapping a blanket around a baby. If your hands get too messy, wipe them off and re-dip them in water and salt before you make the next one. Repeat these steps with the rest of the rice, salmon and nori.
+\end{step}
+
+\begin{step}
+   Elshimo Tea Leaves\\{\scriptsize These leaves, when dried and steeped in hot water, create a sweet-smelling tea known for its curative properties.}
+\method
+To brew the tea, use water that is just off the boil, add a teaspoon of Elshimo Tea Leaves to your cup, and steep for \cunum{2--3}{min}, avoiding over-steeping which can lead to a bitter taste; for best results, consider using a teapot with an infuser to easily remove the leaves when ready to serve.
+\end{step}

Dependance on Deities/RockRootStew.tex

@@ -0,0 +1,51 @@
+\recipe[Submitted by Bibith]{Rockroot Stew}[The use of rockroot, a tough and fibrous plant, represents Wannaren resilience and adaptability. It's a staple that requires patience and effort to prepare, much like the Galka themselves.]
+\serves{6-8}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{2--3}{h}}
+\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}
+	2 large rockroot roots
+\method
+   Peel and dice the rockroot into large chunks. Since it's tough, make sure to cut it into manageable pieces.
+\end{step}
+
+\begin{step}
+   2 tablespoons Cooking Fat (substitute with animal fat or oil)
+	500g Wild Game or Dried Fish (can be substituted with venison, rabbit, or smoked trout)
+\method
+   In a large pot, heat the cooking fat over medium heat. Add the wild game meat or smoked fish, searing until browned on all sides. Remove and set aside.
+\end{step}
+
+\begin{step}
+   1 large Onion, diced
+   2 medium Carrots, sliced
+   2 stalks Celery, chopped
+\method
+   In the same pot, add the diced onions, carrots, and celery. Sauté until the onions become translucent and fragrant.
+
+   Toss in the rockroot chunks and cook for a few minutes, letting them absorb the flavors from the aromatics.
+\end{step}
+
+\begin{step}
+   4 cups Broth (preferably bone broth or fish stock)
+   1 tablespoon Juniper Berries, crushed
+   2 teaspoons Thyme, dried
+   1 small Chili Pepper, finely chopped (optional for heat)
+\method
+   Return the meat or fish to the pot. Pour in the broth, making sure the ingredients are fully submerged. Add the juniper berries, thyme, and chili pepper.
+
+   Bring to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, stirring occasionally, until the rockroot is tender and the flavors have melded.
+\end{step}
+
+\begin{step}
+   Mountain Bread: 2 slices, torn into chunks 
+   Cornmeal Dumplings: (optional) made with 1 cup cornmeal, ½ cup flour, 1 teaspoon baking powder, salt to taste, and enough water to form a dough.
+\method
+   If using mountain bread, add the torn chunks to the pot about 15 minutes before serving to soak up the stew's flavors.
+
+   For cornmeal dumplings, mix the ingredients to form a dough. Drop spoonfuls of the dough into the simmering stew about 20 minutes before serving, covering the pot to allow them to cook through.
+
+   Taste the stew, adding salt and pepper as needed. Serve hot, with the hearty chunks of bread or dumplings in each bowl, offering a true mountain meal.
+\end{step}

Dependance on Deities/SauteedMandragona.tex

@@ -0,0 +1,40 @@
+\recipe[Submitted by Boquila]{Sautéed Mandragora}[This traditional dish has its roots deep within the jungles of Elshimo, where the elusive Mandragora thrives. As the Viera departed these lands, they sought to recreate the dish using eggplant, with moderate success. However, during times when the Mandragora population grew too large and unruly, posing a threat by attracting predators from deeper in the jungle, the village guardians would be tasked with culling about one-third of the population. These culled creatures were brought back, counted, and prepared by the village cooks to be shared amongst all.]
+\serves{6-8}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+
+\begin{step}
+	Fresh Mandragora (or substitute with eggplant)
+\method
+   Keeping the skin on, wash the body of the Mandragora thoroughly.
+
+   Slice the body into your preferred shape: \cutext{1/4}{in} discs, \cutext{1/2}{in} strips, or \cutext{1/2}{in} cubes.
+\end{step}
+
+\begin{step}
+   Salt
+   Pepper
+   Garlic powder
+\method
+   Sprinkle the slices with salt, pepper, and garlic powder to taste.
+\end{step}
+
+\begin{step}
+   Olive oil
+\method
+   In a large skillet, heat oil over medium heat.
+
+   Add the Mandragora pieces in a single layer, working in batches to avoid overcrowding.
+
+   Sauté the Mandragora on both sides until they become soft, tender, and caramelized.
+
+   Once cooked, remove from heat.
+\end{step}
+
+\begin{step}
+   Lemon (optional)
+   Fresh parsley (optional)
+   Cheese, basil, onion, olive, tomato, and goat cheese (optional for variation)
+\method
+   Finish with a squeeze of fresh lemon juice or a sprinkle of parsley for added flavor.
+\end{step}

Dependance on Deities/TEMPLATE

@@ -0,0 +1,17 @@
+\recipe[OPTIONAL HEADNOTE]{RECIPE NAME}[INITIAL INSTRUCTIONS]
+\serves{6-8}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+\dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cutext{1}{cup} AP (or GF) flour
+	\cutext{0.5}{cup} almond flour
+	\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}

Dependance on Deities/main.tex

@@ -0,0 +1,294 @@
+\documentclass{article}
+\usepackage{fancyhdr,wrapfig,xcolor,graphicx,xparse,lmodern,cooking-units}
+\usepackage[%
+	papersize={5.5in,8.5in},
+	margin=0.6in,
+	top=0.75in,
+	bottom=0.75in
+	]{geometry}
+
+\usepackage[%
+	unicode=true,
+	bookmarks=true,
+	bookmarksnumbered=false,
+	bookmarksopen=false,
+	breaklinks=false,
+	pdfborder={0 0 1},
+	backref=section,
+	colorlinks=false
+	]{hyperref}
+
+\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}
+\cudefinename {English}
+	{
+		{cup}   {cup}[cups]
+		{oz}    {ounce}[ounces] %  lol, the plural isn't right
+	}
+
+\cuaddtokeychain
+{
+   {ml} {240}    % this unit already exists
+   {cup} {1}   % 1 (US Legal) cup is 240ml. We're not converting to oz cause that would require implementing fluid ounces, which is outside the scope of this project. Maybe I'll do good on making a PR for the package.
+}
+\cuaddtokeychain
+{
+   {ml}  {30}
+   {oz}  {1}
+}
+\cuaddtounitgroup{volume}{cup}
+\cusetup{use-phrases=true}
+\cusetoptionfor{g,ml}{round-precision=0}	%	rounds grams to whole numbers, I don't care *that* much
+
+%	Removing the numbers from the sections & sub-sections
+\setcounter{secnumdepth}{0}
+
+\newcounter{stepnum}
+
+\makeatletter
+
+\def\plus{\texttt{+}\hspace{.3em}}
+\def\minus{\texttt{-}\hspace{.3em}}
+
+%% From Donald Arseneau. Add after the wrapping text. Whew!
+\def\wrapfill{% Just glad it works.
+   \par
+   \ifx\parshape\WF@fudgeparshape
+   \nobreak
+   \ifnum\c@WF@wrappedlines>\@ne
+      \advance\c@WF@wrappedlines\m@ne
+      \vskip\c@WF@wrappedlines\baselineskip
+      \global\c@WF@wrappedlines\z@
+   \fi
+   \allowbreak
+   \WF@finale
+   \fi
+}
+
+
+%% Used for the headnote and in \showit
+%% If the text is small it is placed on one line;
+%% otherwise it is put into a raggedright paragraph.
+\long\def\testoneline#1{%
+  \sbox\@tempboxa{#1}%
+  \ifdim \wd\@tempboxa <0.75\linewidth
+		\begingroup
+			\itshape
+			#1\par
+		\endgroup
+  \else
+	\parbox{0.75\linewidth}{\raggedright\itshape#1}%
+	\par
+  \fi
+}
+
+\title{Recipes}
+\author{The Entity}
+\date{\tiny{last updated \today}}
+
+%% Borrowed from book.cls
+\newif\if@mainmatter \@mainmattertrue
+
+\newcommand\frontmatter{%
+	\cleardoublepage
+	\@mainmatterfalse
+	\pagenumbering{roman}
+	\tableofcontents
+   }
+
+\newcommand\mainmatter{%
+	\cleardoublepage
+	\@mainmattertrue
+	\pagenumbering{arabic}}
+\makeatother
+
+%% Vary the colors at will
+
+\definecolor{vegcolor}{rgb}{0,0.5,0.2}
+\colorlet{gfcolor}{brown}
+\definecolor{frzcolor}{rgb}{0,0.8,0.8}
+\definecolor{dessertcolor}{rgb}{0.5,0.2,0.1}
+\definecolor{mealprepcolor}{rgb}{0.5,0.5,0.6}
+
+%% Thanks to alephzero for the excellent start:
+%% #1 [optional headnote]; #2 Title of recipe; #3 [optional initial instructions]
+\NewDocumentCommand{\recipe}{o m o}{%
+	\setcounter{stepnum}{0}%
+	\newpage
+	\thispagestyle{fancy}
+	\lhead{}%
+	\chead{}%
+	\rhead{}%
+	\lfoot{}%
+	\rfoot{}%
+	\subsection{#2}%
+	\IfNoValueF{#1}{\begin{center}\testoneline{#1}\end{center}}
+	\IfNoValueF{#3}{\noindent\emph{#3}\par\medskip}
+}
+
+\newcommand{\serves}[2][Serves]{%
+	\chead{#1 #2}}
+\newcommand{\dishtype}[1]{%
+	\rhead{#1}%
+}
+\newcommand{\dishother}[1]{%
+	\lhead{#1}%
+}
+\newcommand{\vegetarian}{%
+	{\large\color{vegcolor}\textbf{V}}%
+}
+\newcommand{\glutenfree}{%
+	{\large\color{gfcolor}\textbf{GF}}%
+}
+\newcommand{\freeze}{%
+	{\large\color{frzcolor}\textbf{F}}%
+}
+\newcommand{\dessert}{%
+	{\large\color{dessertcolor}\textbf{D}}%
+}
+\newcommand{\mealprep}{%
+	{\large\color{mealprepcolor}\textbf{MP}}%
+}
+
+%% Optional arguments for alternate names for these:
+\newcommand{\preptime}[2][Prep time]{%
+	\lfoot{#1: #2}%
+}
+\newcommand{\cooktime}[2][Cook time]{%
+	\rfoot{#1: #2}%
+}
+%% Optional argument is the width of the graphic, default = 1in
+\newcommand{\showpic}[3][1in]{%
+	\begin{center}
+		\bigskip
+			\includegraphics[width=#1]{#2}%
+			\par
+			\medskip
+			\testoneline{#3}%
+			\par
+	\end{center}%
+}
+
+\NewDocumentEnvironment{step}{}{%
+	\parindent0pt
+	\leftskip0pt
+	\begin{minipage}{\textwidth}
+		\begin{wrapfigure}{r}{0pt}
+			\kern-0.5em
+			\vrule width 1pt\enskip
+			\begin{minipage}{0.5\textwidth}
+				\leftskip=1.5em
+				\parindent=-1.5em
+				\parskip=0.25em
+				\obeylines
+}{%
+		\wrapfill
+	\end{minipage}
+	\medskip
+}
+
+\NewDocumentCommand{\method}{}{%
+			\end{minipage}
+		\end{wrapfigure}
+		\rightskip0pt plus 2em
+		\parskip0.25em
+		\everypar={\llap{\stepcounter{stepnum}\hbox to 1.5em{\thestepnum.\hfill}}}
+}
+
+
+\pagestyle{plain}
+\setlength{\intextsep}{0pt}
+
+% Different layout for Drinks that adds an hline at the end of a recipe, no serving amounts, no prep/cook time, no letters in the corner
+%% #1 [optional headnote]; #2 Title of recipe; #3 [Initial instructions]
+\NewDocumentCommand{\drink}{o m o}{%
+	\setcounter{stepnum}{0}%
+	\thispagestyle{fancy}
+	\lhead{}%
+	\chead{}%
+	\rhead{}%
+	\lfoot{}%
+	\rfoot{}%
+   \renewcommand{\headrulewidth}{0pt}
+	\subsection{#2}%
+	\IfNoValueF{#1}{\begin{center}\testoneline{#1}\end{center}}
+	\IfNoValueF{#3}{\noindent\emph{#3}\par\medskip}
+}
+
+\NewDocumentCommand{\drinkspace}{}{%
+  \par
+  \bigskip
+  \filbreak
+  \hrulefill
+  \smallskip
+}
+
+\NewDocumentEnvironment{drstep}{}{%
+	\parindent0pt
+	\leftskip0pt
+	\begin{minipage}{\textwidth}
+		\begin{wrapfigure}{r}{0pt}
+			\kern-0.5em
+			\vrule width 1pt\enskip
+			\begin{minipage}{0.5\textwidth}
+				\leftskip=1.5em
+				\parindent=-1.5em
+				\parskip=0.25em
+				\obeylines
+}{%
+		\wrapfill
+	\end{minipage}
+	\medskip
+}
+
+\NewDocumentCommand{\drmethod}{}{%
+			\end{minipage}
+		\end{wrapfigure}
+		\rightskip0pt plus 2em
+		\parskip0.25em
+		\everypar={\llap{\stepcounter{stepnum}\hbox to 1.5em{\thestepnum.\hfill}}}
+}
+
+\begin{document}
+\pagenumbering{gobble}
+\maketitle
+
+\frontmatter
+
+\mainmatter
+
+\input{BlackenedMuddySiredon.tex}
+\input{ChefTonberrys.tex}
+\input{Onigiri.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}