merge

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/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}

README.md

@@ -1,3 +1,3 @@
-[Source](https://tex.stackexchange.com/questions/366229/an-aesthetically-pleasing-recipe-book-template)
+[Source stackexchange post](https://tex.stackexchange.com/questions/366229/an-aesthetically-pleasing-recipe-book-template)
 
-[PDF](https://files.daviddaily.dev/LaTeX/Recipes.pdf)
+[PDFs](https://files.daviddaily.dev/LaTeX/Recipes)

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[%
@@ -30,17 +30,16 @@
 
 \cuaddtokeychain
 {
-   {ml} {240}    % this unit already exists
+	{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.
+	{cup} {1}   % 1 (US Legal) cup is 240ml. We're not doing ounces cause that would require implementing fluid ounces and all sorts of stupid stuff, which is outside the scope of this project. Maybe I'll do good on making a PR for the package.
-}
+   {TL} {48}
-\cuaddtokeychain
+   {EL} {16}
-{
-   {ml}  {30}
-   {oz}  {1}
 }
 \cuaddtounitgroup{volume}{cup}
+\cuaddtounitgroup{volume}{TL}
+\cuaddtounitgroup{volume}{EL}
 \cusetup{use-phrases=true}
-\cusetoptionfor{g,ml}{round-precision=0}	%	rounds grams to whole numbers, I don't care *that* much
+\cusetoptionfor{g,ml}{round-precision=0}	%	rounds to whole numbers, I don't care *that* much
 
 %	Removing the numbers from the sections & sub-sections
 \setcounter{secnumdepth}{0}
@@ -55,18 +54,19 @@
 %% From Donald Arseneau. Add after the wrapping text. Whew!
 \def\wrapfill{% Just glad it works.
 	\par
-  \ifx\parshape\WF@fudgeparshape
+	\ifx\parshape\WF@fudgeparshape
 	\nobreak
 	\ifnum\c@WF@wrappedlines>\@ne
-	  \advance\c@WF@wrappedlines\m@ne
+		\advance\c@WF@wrappedlines\m@ne
-	  \vskip\c@WF@wrappedlines\baselineskip
+		\vskip\c@WF@wrappedlines\baselineskip
-	  \global\c@WF@wrappedlines\z@
+		\global\c@WF@wrappedlines\z@
 	\fi
 	\allowbreak
 	\WF@finale
-  \fi
+	\fi
 }
 
+\newcommand{\SnP}{Salt \& Pepper}
 
 %% Used for the headnote and in \showit
 %% If the text is small it is placed on one line;
@@ -84,9 +84,6 @@
   \fi
 }
 
-\title{Daily Recipes}
-\author{David Daily}
-\date{\small{last updated \today}}
 
 %% Borrowed from book.cls
 \newif\if@mainmatter \@mainmattertrue
@@ -96,13 +93,13 @@
 	\@mainmatterfalse
 	\pagenumbering{roman}
 	\tableofcontents
-   \section*{Legend}
+	\section*{Legend}
-   Vegetarian: \vegetarian \\
+	Vegetarian: \vegetarian \\
-   Gluten Free: \glutenfree \\
+	Gluten Free: \glutenfree \\
-   Freeze: \freeze \\
+	Freeze: \freeze \\
-   %Dessert: \dessert \\   why would you need a Dessert tag if there's a section for it???
+	%Dessert: \dessert \\   removing these from the code below is too big of a hassle, so I'mma just leave them for later use
-   Meal Prep: \mealprep
+	%Meal Prep: \mealprep   made this a section instead
-   }
+	}
 
 \newcommand\mainmatter{%
 	\cleardoublepage
@@ -119,7 +116,7 @@
 \definecolor{mealprepcolor}{rgb}{0.5,0.5,0.6}
 
 %% Thanks to alephzero for the excellent start:
-%% #1 [optional headnote]; #2 Title of recipe; #3 [Initial instructions]
+%% #1 [optional headnote]; #2 Title of recipe; #3 [optional initial instructions]
 \NewDocumentCommand{\recipe}{o m o}{%
 	\setcounter{stepnum}{0}%
 	\newpage
@@ -130,7 +127,7 @@
 	\lfoot{}%
 	\rfoot{}%
 	\subsection{#2}%
-	\IfNoValueF{#1}{\begin{center}\testoneline{#1}\end{center}}
+	\IfNoValueF{#1}{\begin{center}\testoneline{#1\vspace{0.75em}}\end{center}}
 	\IfNoValueF{#3}{\noindent\emph{#3}\par\medskip}
 }
 
@@ -204,10 +201,8 @@
 }
 
 
-\pagestyle{plain}
+% Different layout for Drinks that adds an hline at the end of a recipe, no servings, no prep/cook time, no letters in the corner.
-\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}%
@@ -217,7 +212,7 @@
 	\rhead{}%
 	\lfoot{}%
 	\rfoot{}%
-   \renewcommand{\headrulewidth}{0pt}
+	\renewcommand{\headrulewidth}{0pt}
 	\subsection{#2}%
 	\IfNoValueF{#1}{\begin{center}\testoneline{#1}\end{center}}
 	\IfNoValueF{#3}{\noindent\emph{#3}\par\medskip}
@@ -257,10 +252,17 @@
 		\everypar={\llap{\stepcounter{stepnum}\hbox to 1.5em{\thestepnum.\hfill}}}
 }
 
+\pagestyle{plain}
+\setlength{\intextsep}{0pt}
+
+
+\title{Recipes}
+\author{David \& Alissa Daily}
+\date{\small{last updated \today}}
 
 \begin{document}
 \fontfamily{lmss}\selectfont
-\pagenumbering{gobble}
+\pagenumbering{gobble}  %  gobble gobble
 \maketitle
 
 \frontmatter

meal-planner.tex

@@ -0,0 +1,42 @@
+\batchmode
+\let\nonstopmode\relax
+\let\scrollmode\relax
+\let\errorstopmode\relax
+\hfuzz=\maxdimen
+\hbadness=10000
+\documentclass{article}
+\usepackage{xcolor,environ,lipsum,fontawesome5,calc,tikz,tabularray,graphicx,microtype,lmodern}
+\usepackage[T1]{fontenc}
+\usepackage[utf8]{inputenc}
+\usepackage[%
+   papersize={5.5in,8.5in},
+   margin=15mm,
+   top=5mm,
+   bottom=5mm
+]{geometry}
+
+\newcommand{\paste}{
+   \noindent
+   \begin{tblr}{width = \textwidth,
+      vline{2,3} = {3,6,9,12,15,18,21}{solid},	%  vertical lines
+      hline{2,5,8,11,14,17,20} = {2}{dotted},	%  horizontal lines above Lunch
+      hline{3,4,6,7,9,10,12,13,15,16,18,19,21,22} = {solid},			%  horizontal lines above text boxes
+      row{3,6,9,12,15,18,21} = {4.6em},			%  the text boxes to write in
+      columns = {0.3\textwidth,c}}
+      \\Breakfast & Lunch & Supper\\ \\
+      \\Breakfast & Lunch & Supper\\ \\
+      \\Breakfast & Lunch & Supper\\ \\
+      \\Breakfast & Lunch & Supper\\ \\
+      \\Breakfast & Lunch & Supper\\ \\
+      \\Breakfast & Lunch & Supper\\ \\
+      \\Breakfast & Lunch & Supper\\ \\
+   \end{tblr}
+}
+
+\begin{document}
+\pagestyle{empty}
+{\fontfamily{lmss}\selectfont
+\paste
+\break
+\paste
+}\end{document}

orderedrecipes.tex

@@ -1,24 +1,48 @@
-%  optionally: replace \section with \part to add a level between (\chapter doesn't exist in the Article class)
+\part{Breakfast}
-\section{Appetizers}
+   \input{recipes/Granola.tex}
-\input{recipes/ChickenSliders.tex}
+   \input{recipes/Lahsa.tex}
-\input{recipes/OatBalls.tex}
+   \input{recipes/Pancakes.tex}
-\input{recipes/TexasCaviar.tex}
+   \input{recipes/SausageGravy.tex}
 
 \newpage
-\section{Main Dishes}
+\part{Entrées}
-\input{recipes/FirecrackerMeatballs.tex}
+   \input{recipes/ChickenGyros.tex}
-\input{recipes/Pancakes.tex}
+   \input{recipes/ChickenSliders.tex}
-\input{recipes/TurkeyBurgers.tex}
+   \input{recipes/TexasCaviar.tex}
+   %\input{recipes/TurkeyBurgers.tex}
+   \input{recipes/SalmonGnocchi.tex}
 
 \newpage
-\section{Desserts}
+\part{Desserts}
-%\input{recipes/DatePinwheels.tex}
+   \input{recipes/CoffeeCakeCookies.tex}
-\input{recipes/FudgyBrownies42.tex}
+   %\input{recipes/DatePinwheels.tex}
-\input{recipes/TollHouseCCC.tex}
+   \input{recipes/FudgyBrownies42.tex}
+   \input{recipes/TollHouseCCC.tex}
 
 \newpage
-\section{Drinks}
+\part{Meal Prep}
-\newpage  % This one's cause I don't have each drink recipe making its own page
+   \section{Breakfast}
-\input{recipes/drinks/BerrySmoothies.tex}\drinkspace
+      \input{recipes/OatBalls.tex}\newpage
-\input{recipes/drinks/MoscowMule.tex}\drinkspace
+   \section{Entrées}
-\input{recipes/drinks/TomCollins.tex} % last one doesn't need it, can't think of a better or easier way to do it so ¯\_(ツ)_/¯
+      \input{recipes/FirecrackerMeatballs.tex}
+
+%\newpage
+%\part{Baking}
+
+
+\newpage
+\part{Pasta}
+   \input{recipes/BasicPasta.tex}
+%\newpage
+%\part{Cakes}
+
+\newpage
+\part{Drinks}\newpage  % This one's cause I don't have each drink recipe making its own page at the beginning
+   \input{recipes/drinks/BerrySmoothies.tex}\drinkspace
+   \input{recipes/drinks/MoscowMule.tex}\drinkspace
+   \input{recipes/drinks/TomCollins.tex} % last one doesn't need it, can't think of a better or easier way to do it so ¯\_(ツ)_/¯
+
+
+
+
+

recipes/BasicPasta.tex

@@ -0,0 +1,65 @@
+\recipe[Got this one from our Honeymoon]{Basic Pasta}
+\serves{1}
+\preptime{\cutext{10}{min}}
+\cooktime{\cutext{3}{min}}
+\dishtype{\vegetarian}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cunum{90}{g} 00 flour
+   1 egg
+   \cutext{1}{pn} salt
+\method
+	Mix all the ingredients together in a bowl or on theboard using a fork.
+
+   Knead your pasta, pressing and folding it. If you need you can add some flour if it is moist or water if it is dry. Keep kneading until it is smooth, not sticking to the board, and without a layer of flour on the outside.
+
+   Roll your pasta with a machine or a rolling pin. The pasta should be as thin as possible: you should be able to see your hand through it.
+
+   Once your pasta is thin enough you can spread some flour on top and fold your pasta in two fingers width all the way. Choose your noodle width below, cut your pasta, and unfold it!
+   
+   Add some salt to water and boil it. While that heats up prepare ingredients for Sauce. Cook your pasta until it is al dente. The fresh pasta will cook faster, only taking about \cutext{3--4}{min}.
+\end{step}
+
+\medskip
+\noindent\\
+Tagolini (thinnest): 3mm\\
+Fettuchini (medium-thin): 6mm\\
+Tagliatelle (medium-thick): 1cm\\
+Pappardelle (thickest): 2cm
+\pagebreak
+
+\textbf{Carbonara Sauce:}\setcounter{stepnum}{0}
+
+\begin{step}
+   1 egg
+   \cutext{2}{EL} parmesan cheese
+   \cutext{2}{EL} pecorino cheese
+   \cunum{30}{g} guanciale (pork cheek)
+   Black pepper
+\method
+Mix all together in small pan to make a thick, creamy sauce. Add to warm pasta.
+\end{step}
+\smallskip
+
+\textbf{Amatriciana Sauce:}\setcounter{stepnum}{0}
+
+\begin{step}
+   \cutext{1}{cup} tomato sauce
+   \cutext{2}{EL} parmesan cheese
+   \cutext{2}{EL} pecorino cheese
+   \cunum{30}{g} guanciale (pork cheek)
+   Black pepper
+\method
+Heat tomato sauce in pan, adding guanciale and black pepper until the sauce is thick. Put sauce in bowl and add cooked warm pasta into it and mix.
+\end{step}
+
+\textbf{Cacio E Pepe Sauce:}\setcounter{stepnum}{0}
+
+\begin{step}
+   \cutext{3--4}{EL} pasta water
+   \cutext{2}{EL} parmesan cheese
+   \cutext{2}{EL} pecorino cheese
+   Black pepper
+\method
+Add all ingredients to bowl and mix them with some hot pasta water in order to get a thick creamy sauce. Add the warm pasta into it and mix.
+\end{step}

recipes/ChickenGyros.tex

@@ -0,0 +1,40 @@
+\recipe[]{Chicken Gyros}[]
+\serves{\textcolor{red}{??}}
+\preptime{\textcolor{red}{2+ hours}}
+\cooktime{\textcolor{red}{??}}
+
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cunum{2--2.5}{lb} boneless skinless chicken thighs
+   \cutext{1}{TL} salt
+   \cutext{1/2}{TL} pepper
+   \cunum{2--3} garlic cloves, pressed
+   \cutext{1}{EL} dried oregano
+   ½ lemon, juiced
+   \cutext{1/2}{TL} ground cumin
+   \cutext{1/2}{cup} full-fat plain greek yogurt
+   \cutext{2}{EL} olive oil
+\method
+	Make the marinade: Add to medium bowl and whisk together.
+
+   Marinate the chicken: Add the chicken thighs to the marinade, toss to combine well and 
+   put in the fridge to marinate for a least one hour and up to 24 hours.
+\end{step}
+
+\begin{step}
+   \cutext{1}{cup} halved baby tomatoes
+   \cutext{1}{cup} chopped cucumber
+   \cutext{1/2}{cup} black olives
+   \cutext{1/2}{cup} crumbled feta cheese
+   \cutext{2}{cup} thinly sliced romaine lettuce
+   \cutext{1/2}{cup} Tzatziki
+   Pita bread
+   \vspace{0.75em}
+\method
+   Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
+
+   Use a vertical spit (or use half an onion as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil). Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
+
+   Bake for 1-1 ½ hours, until the internal temperature of the chicken reaches 165F (75C). 
+Let cool for 10-15 minutes before slicing/carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (by cooking layering everything on top of rice).
+\end{step}

recipes/ChickenSliders.tex

@@ -5,15 +5,15 @@
 \dishtype{Casserole}
 
 \begin{step}
-\cutext{1}{TL} Garlic powder
+\cutext{1}{TL} garlic powder
 Salt to taste
-\cutext{1_1/2}{cup} Bread crumbs
+\cutext{1_1/2}{cup} bread crumbs
 \method
 Mix garlic powder, bread crumbs and salt together in small bowl.
 \end{step}
 
 \begin{step}
-\cutext{1}{lb} Chicken breasts
+\cutext{1}{lb} chicken breasts
 \method
 Cut \& pound chicken. Dip chicken into flour, then eggs, then bread mix. Fry until golden brown.
 \end{step}

recipes/CoffeeCakeCookies.tex

@@ -0,0 +1,55 @@
+\recipe{Coffee Cake Cookies}[Preheat the oven to \cunum{350}{F}.]
+\serves{12}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{25}{min}}
+
+\begin{step}
+   \cutext{1/2}{cup} (\cunum{113}{g}) butter softened
+   \cutext{1/2}{cup} (\cunum{100}{g}) vegetable oil
+   \cutext{1}{cup} (\cunum{215}{g}) brown sugar
+\method
+   Combine and mix for a couple minutes until dough is smooth. The mixture should be lighter in color and fluffy.
+\end{step}
+
+\begin{step}
+   1 large egg
+   \cutext{1}{TL} vanilla
+\method
+   Add and mix again.
+\end{step}
+
+\begin{step}
+   \cutext{2}{TL} cinnamon
+   \cutext{2_1/2}{cup} (\cunum{325}{g}) all-purpose flour
+   \cutext{1/2}{TL} baking soda
+   \cutext{1/2}{TL} baking powder
+   \cutext{1/2}{TL} salt
+\method
+   Add remaining ingredients and mix until just combined.
+\end{step}
+
+\begin{step}
+   \cutext{1/4}{cup} butter softened (\cunum{56}{g})
+   \cutext{1/4}{cup} brown sugar (\cunum{54}{g})
+   \cutext{1/3 -- 1/2}{cup} flour (\cunum{43--65}{g})
+   \cutext{1/2}{TL} cinnamon
+   \cutext{1}{pn} of salt
+\method
+   In a separate bowl, combine all the ingredients and mix with a spoon or your hand to make the streusel. Start with \cutext{1/3}{cup} (\cunum{43}{g}) of flour. The mixture should stick together, but should also crumble when you run it through your fingers. If it isn't crumbling, add \cunum{1}{EL} additions of flour until it crumbles.
+
+   Using a large (\cutext{1/4}{cup}) cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. Sprinkle a couple tablespoons of the streusel on the top of the cookie, into the indent.
+
+   Bake the cookies at \cunum{350}{F} for \cutext{10--12}{min}. While they are baking, make the icing.
+\end{step}
+
+\begin{step}
+   \cutext{1/2}{cup} powdered sugar (\cunum{56}{g})
+   \cutext{1}{EL} milk (\cunum[EL=ml]{1}{EL})
+   splash of vanilla extract
+\method
+Combine in a small bowl and whisk until smooth and runny.
+
+Once the cookies have cooled slightly, drizzle on lots of icing! Enjoy!
+\end{step}
+
+{\tiny Source: \href{https://www.thepalatablelife.com/gilmore-girls-coffee-cake-cookie/#recipe}{thepalatablelife.com/gilmore-girls-coffee-cake-cookie}}

recipes/FirecrackerMeatballs.tex

@@ -2,23 +2,22 @@
 \serves{2/\textcolor{orange}{4}/\textcolor{brown}{6}}
 \preptime{\cutext{20}{min}}
 \cooktime{\cutext{40}{min}}
-\dishtype{\mealprep}
+%\dishtype{\mealprep}
-%  multiple servings in different color? or entireley separate? make sure to change \serves as well with whatever formatting
 
 \begin{step}
 %  \cunum doesn't work, otherwise I'd use it ¯\_(ツ)_/¯
-	2/\textcolor{orange}{4}/\textcolor{brown}{6} Scallions
+	2/\textcolor{orange}{4}/\textcolor{brown}{6} scallions
-	1/\textcolor{brown}{2} Ginger thumb
+	1/\textcolor{brown}{2} ginger thumb
 \method
 	Trim and thinly slice scallions, separating whites from greens; mince whites.\\
 	Peel and mince ginger.
 \end{step}
 
 \begin{step}
-	\cutext{2}{EL}/\textcolor{orange}{4}/\textcolor{brown}{6} Mayonaise
+	\cutext{2}{EL}/\textcolor{orange}{4}/\textcolor{brown}{6} mayonaise
-	\cutext{2}{EL}/\textcolor{orange}{4}/\textcolor{brown}{6} Sour Cream
+	\cutext{2}{EL}/\textcolor{orange}{4}/\textcolor{brown}{6} sour cream
-	\cutext{2}{TL}/\textcolor{orange}{4}/\textcolor{brown}{6} Honey
+	\cutext{2}{TL}/\textcolor{orange}{4}/\textcolor{brown}{6} honey
-	\cutext{2}{TL}/\textcolor{orange}{4}/\textcolor{brown}{6} Soy sauce
+	\cutext{2}{TL}/\textcolor{orange}{4}/\textcolor{brown}{6} soy sauce
 	Siracha to taste
 	Chili flakes to taste
 \method
@@ -26,35 +25,34 @@
 \end{step}
 
 \begin{step}
-	\cutext{3/4}{cup}/\textcolor{orange}{1½}/\textcolor{brown}{2¼} Water
+	\cutext{3/4}{cup}/\textcolor{orange}{1½}/\textcolor{brown}{2¼} water
-	\cutext{1}{pn} Salt
+	\cutext{1}{pn} salt
-	\cutext{1/2}{cup}/\textcolor{orange}{1}/\textcolor{brown}{1½} Rice
+	\cutext{1/2}{cup}/\textcolor{orange}{1}/\textcolor{brown}{1½} rice
 \method
 	Add water \& salt to small pot and bring to a boil, then add rice, cover, and reduce to a low simmer. Cook until rice is tender, \cunum{15--18}{min}.\\
 	Keep covered off heat until ready to serve.
 \end{step}
 
 \begin{step}
-	\cutext{1}{lb}/\textcolor{orange}{2}/\textcolor{brown}{3} Ground Beef
+	\cutext{1}{lb}/\textcolor{orange}{2}/\textcolor{brown}{3} ground beef
-	\cutext{1/4}{cup}/\textcolor{orange}{½}/\textcolor{brown}{¾} Panko Breadcrumbs
+	\cutext{1/4}{cup}/\textcolor{orange}{½}/\textcolor{brown}{¾} panko breadcrumbs
 	Scallion whites
 	Minced ginger
-	\cutext{1}{EL}/\textcolor{orange}{2}/\textcolor{brown}{4} Soy Sauce
+	\cutext{1}{EL}/\textcolor{orange}{2}/\textcolor{brown}{4} soy sauce
-	\cutext{1/2}{TL}/\textcolor{orange}{1}/\textcolor{brown}{1½} Salt
+	\cutext{1/2}{TL}/\textcolor{orange}{1}/\textcolor{brown}{1½} salt
 	Pepper
 \method
-	While rice cooks combine these into a large bowl. Form into \cunum{1}{oz} meatballs and place on one side of a lightly oiled baking sheet.
+	While rice cooks combine these into a large bowl. Form into \cunum{1}{oz}/\cunum{30}{g} meatballs and place on one side of a lightly oiled baking sheet.
 \end{step}
 
 \begin{step}
-	\cutext{6}{oz}/\textcolor{orange}{12}/\textcolor{brown}{24} Green beans
+	\cutext{6}{oz}/\textcolor{orange}{12}/\textcolor{brown}{24} green beans
 	Drizzle of oil
-	Salt
+	\SnP
-	Pepper
 \method
 	Toss on empty side of pan and roast on top rack until meatballs are cooked through and green beans are browned and tender, \cunum{14--16}{min}.
 
-	Fluff rice with fork, season with salt \& pepper. Divide between bowls or plates. Carefully add meatballs to bowl with sauce; toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens.
+	Fluff rice with fork, season with \SnP. Divide between bowls or plates. Carefully add meatballs to bowl with sauce; toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens.
 \end{step}
 
 

recipes/FudgyBrownies42.tex

@@ -1,20 +1,19 @@
-\recipe[Made these for Alissa's 28th birthday and they were delicious!]{Fudgy Brownies}[From America's Test Kitchen Cooking for Two, page 388. Uses a loaf pan and yields 8 brownies. Loaf pan dimensions are \cunum{8_1/2}{in} by \cunum{4_1/2}{in}; if you use a \cunum{9}{in} by \cunum{5}{in} loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe.\\Be careful not to overbake these brownies or they will have a very dry, cakey texture.]
+\recipe[Made these for Alissa's 28th birthday and they were delicious!]{Fudgy Brownies}[From America's Test Kitchen Cooking for Two, page 388. Loaf pan recommended for this is \cunum{8_1/2}{in}$\times$\cunum{4_1/2}{in}; if you use a \cunum{9}{in}$\times$\cunum{5}{in} loaf pan, start checking for doneness 5 minutes earlier than advised.\\Preheat oven to \cunum{350}{F}/\cunum[F=C]{350}{F}]
-\serves{2}
+\serves{8}
 \preptime{45 minutes}
 \cooktime{30 minutes}
-\dishtype{\dessert}
-\dishother{\vegetarian}
 
 \begin{step}
 	Aluminum Foil
-	\cunum{8_1/2}{in} by \cunum{4_1/2}{in} Loaf pan
+	\cunum{8_1/2}{in}$\times$\cunum{4_1/2}{in} loaf pan
 	Mold release/Butter/Pam spray
+   \vspace{0.75em}   %  just to add some separation in this case, instructions kinda run into the ingredients list, especially at smaller page size
 \method
 	Make foil sling for loaf pan by folding 2 long sheets of aluminum foil; first sheet should be \cunum{8_1/2}{in} wide and second sheet should be \cunum{4_1/2}{in} wide. Lay sheets of foil in pan perpendicular to each other, \textbf{with an inch of foil hanging over sides of pan to grab later}, smoothing foil flush to pan. Grease foil.
 \end{step}
 
 \begin{step}
-	\cunum{3.5}{oz} / \cunum[oz=g]{3.5}{oz} Semisweet chocolate, chopped (chocolate chips work too)
+	\cunum{3.5}{oz}/\cunum[oz=g]{3.5}{oz} semisweet chocolate, chopped (chocolate chips work too)
 	1 stick/\cutext{1/4}{cup} unsalted butter, cut into pieces
 	\cutext{1}{EL} unsweetened cocoa powder
 \method
@@ -22,23 +21,24 @@
 \end{step}
 
 \begin{step}
-	\cutext{1/2}{cup} \plus \cutext{2}{EL} Sugar (\cunum{4_1/2}{oz} / \cunum[oz=g]{4.5}{oz})
+	\cutext{1/2}{cup} \plus \cutext{2}{EL} sugar (\cunum{4_1/2}{oz}/ \cunum[oz=g]{4.5}{oz})
 	1 large egg \plus 1 large egg yolk
-	\cutext{1}{TL} Vanilla Extract
+	\cutext{1}{TL} vanilla extract
-	\cutext{1/4}{TL} Salt
+	\cutext{1/4}{TL} salt
-	\cutext{1/2}{cup} All-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
 \method
 	Whisk ingredients in medium bowl until combined.
    
    Add chocolate mixture and whisk until combined.
+\end{step}
 
-   Stir in flour with rubber spatula until \textit{just} combined.
+\begin{step}
+	\cutext{1/2}{cup} all-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
+\method
+	Stir in flour with rubber spatula until \textit{just} combined.
 
 	Transfer batter to prepared pan; spread batter into corners of pan and make the surface smooth.
 
-	Bake until toothpick comes out with a few moist crumbs attached, 24 -- 30 minutes, rotating half way through baking.
+	Bake until toothpick comes out with a few moist crumbs attached, 24 -- 30 minutes, rotating half way through baking. Be careful not to overbake these brownies or they will have a very dry, cakey texture.
 
-	Let brownies cool completely in pan on wire rack. Remove brownies from pan using foil sling, loosening sides with knife if needed.
+	Let brownies cool completely in pan on wire rack. Remove brownies from pan using foil sling, loosening sides with knife if needed.\\Brownies can be stored at room temperature for up to 3 days.
-
-	Cut brownies into 2-inch squares and serve. (Brownies can be stored at room temperature for up to 3 days.)
 \end{step}

recipes/Granola.tex

@@ -1,40 +1,23 @@
-\recipe[OPTIONAL HEADNOTE]{RECIPE NAME}[INITIAL INSTRUCTIONS]
+\recipe[An old Daily recipe]{Granola}[Preheat oven to \cunum{300}{F}, Grease 9x13 pan]
-\serves{6-8}
+%\serves{-}
 \preptime{\cutext{15}{min}}
-\cooktime{\cutext{10}{min}}
+\cooktime{\cutext{30}{min}}
-\dishtype{\freeze} %   options: vegetarian, glutenfree, freeze, mealprep
+%\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
+%\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner
 
 \begin{step}
-	Batter the dry:
+   \cutext{5}{cup} rolled oats
-	\cutext{1}{cup} AP (or GF) flour
+   \cutext{1}{cup} wheat bran
-	\cutext{0.5}{cup} almond flour
+   \cutext{1}{cup} coconut (optional)
-	\cutext{1}{TL} baking powder    %   TL=teaspoon, EL=Tablespoon
+   \cutext{1/2}{cup} vegetable oil
-	\cutext{0.5}{TL} cinnamon
+   \cutext{1}{cup} honey
-	\cutext{0.25}{TL} nutmeg
+   \cutext{1/2}{cup} sunflower seeds
-	\cutext{0.25}{TL} salt
+   \cutext{1}{EL} cinnamon
+   \cutext{1}{EL} vanilla extract
 \method
-	Whisk the flour, baking powder, spices, and salt together in small bowl.
+   Mix in bowl or directly in the pan.
-\end{step}
+
-
+   Bake for \cunum{20--30}{min}, stirring after \cunum{15}{min}.
-\begin{step}
+   
-	4 large apples (if you can, choose 4 different kinds)
+   Add dry fruit (\cunum{1/2}{cup} Raisins) after baking. Stir occasionally while it cools down. 
-\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}

recipes/Lahsa.tex

@@ -0,0 +1,42 @@
+\recipe[We prefer this over Shakshuka!]{Lahsa}
+\serves{2-4}
+\preptime{\textcolor{red}{??}}
+\cooktime{\textcolor{red}{??}}
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	1 large yellow onion
+   2 large tomatoes
+   4-5 spicy green chiles (or 1 serano pepper)
+   Olive oil
+\method
+	Dice onion, tomatoes, and chile/pepper.
+   
+   Sautee the onion in enough oil to cover the surface of the pan.
+\end{step}
+
+\begin{step}
+   \cutext{1}{TL} cumin
+   \cutext{1}{TL} coriander
+   \cutext{1}{TL} paprika
+   \cutext{1}{EL} tomato paste
+\method
+   Once onion starts to brown add the tomatoes. Season with salt, peepper cumin, coriander, paprika and tomato paste.
+
+   Cook tomatoes on medium/low heat untIl dissolved {\small (or able to be easily crushed with a spatula)}.
+\end{step}
+
+\begin{step}
+   3 eggs
+   \cutext{1/4}{cup} water
+\method
+   \textbf{Switch heat off} then quickly crack eggs in tomato/onion mixture and mix thoroughly.\\Add a splash of water
+\end{step}
+
+\begin{step}
+   Liquid cheese (or \cunum{4--6}{oz} cream cheese depending on how much you like cheese)
+   Fresh parsely to garnish
+\method
+   Increase heat to low and spread liquid cheese or soften cream cheese on top. Cover and let it cook for \cutext{3--5}{min}.
+
+   Garnish with parsely, eat/serve with bread!
+\end{step}

recipes/OatBalls.tex

@@ -1,15 +1,15 @@
 \recipe[A tasty snack or breakfast replacement!]{Banana Peanut Butter Chocolate Chip Oat Bites}
 \serves{24}
 \preptime{\cunum{10}{min}}
-\dishtype{\mealprep}
+%\dishtype{\mealprep}
 
 \begin{step}
-   \cutext{2}{cup} Quick Oats
+   \cutext{2}{cup} quick oats
-   \cutext{1/2}{cup} Peanut Butter
+   \cutext{1/2}{cup} peanut butter
-   \cutext{1/4}{cup} Honey
+   \cutext{1/4}{cup} honey
-   \cutext{1/4}{cup} Mini chocolate chips
+   \cutext{1/4}{cup} mini chocolate chips
-   \cutext{2}{EL} Chia seeds \textit{(optional)}
+   \cutext{2}{EL} chia seeds \textit{(optional)}
-   \cutext{1}{EL} Vanilla extract
+   \cutext{1}{EL} vanilla extract
    1 Banana, mashed
 \method
    Add all ingredients to a bowl and mix until the dough is combined.

recipes/Pancakes.tex

@@ -1,29 +1,29 @@
 \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
 
 \begin{step}
-	\cutext{2}{cup} All-purpose flour
+	\cutext{2}{cup} all-purpose flour
-   \cutext{1/2}{cup} Sugar
+   \cutext{1/2}{cup} sugar
-   \cutext{4}{TL} Baking powder
+   \cutext{4}{TL} baking powder
-   \cutext{1/4}{TL} Baking soda
+   \cutext{1/4}{TL} baking soda
-   \cutext{1/2}{TL} Salt
+   \cutext{1/2}{TL} salt
 \method
    Whisk dry ingredients in a large bowl.
 \end{step}
 
 \begin{step}
-   \cutext{1_1/2}{cup} Milk
+   \cutext{1_1/2}{cup} milk
-   1 stick/\cutext{1/4}{cup} Butter, melted
+   \cutext{1/2}{cup} (1 stick) butter, melted
-   \cutext{2}{TL} Vanilla extract
+   \cutext{2}{TL} vanilla extract
-   1 Large egg
+   1 large egg
 \method
-   Add wet ingredients to dry
+   Add wet ingredients to dry and do not over mix.
 
-   Whisk out lumps and set aside to rest for \cutext{3}{min}.
+   Whisk out lumps and set aside to rest for \cutext{5}{min}.
 
    Cook!
 \end{step}

recipes/SalmonGnocchi.tex

@@ -0,0 +1,60 @@
+\recipe[]{Salmon \& Gnocchi}[]
+\serves{\textcolor{red}{??}}
+\preptime{\textcolor{red}{??}}
+\cooktime{\textcolor{red}{??}}
+%\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{4--5}{oz} (\cunum{120--150}{g}) boneless, skinless salmon fillets brought to room temp
+   \cutext{3/4}{TL} smoked paprika
+   \cutext{3/4}{TL} dried oregano
+   \cutext{1/2}{TL} garlic powder
+   \cutext{1/4--1/2}{TL} salt
+   \cutext{1/4}{TL} black pepper
+   \cutext{1/8}{TL} cayenne pepper
+\method
+   In a small pot or bowl combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
+\end{step}
+
+\begin{step}   
+   \cutext{1/2}{EL} olive oil
+   \vspace{0.75em}
+\method
+   Heat oil in a large pan over medium-high heat then add the salmon fillets. Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes.
+\end{step}
+
+\begin{step}
+   \cutext{1}{EL} unsalted butter
+   \vspace{0.75em}
+\method
+   Add the butter and baste them for 1 more minute, or until it's just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
+\end{step}
+
+\begin{step}
+   2 to 3 Cloves garlic, finely diced 
+   \cutext{1/8--1/4}{TL} chili flakes
+   \cutext{1}{EL} tomato paste
+   \method
+   Carefully remove the salmon and place on a plate to the side, then lower the heat to low-medium. Add the garlic and chili flakes and fry until the garlic just about starts to color (careful it doesn't burn), then stir in the tomato paste and fry for a minute.  
+\end{step}
+
+\begin{step}
+   \cutext{1}{cup} (\cunum[cup=ml]{1}{cup}) chicken stock
+   \cutext{4}{oz} (\cunum[oz=g]{4}{oz}) cream cheese (at room temp)
+   \cutext{4}{oz} (\cunum[oz=g]{4}{oz}) sun dried tomatoes (thinly sliced)
+   \cutext{1/4}{cup} (\cunum[cup=ml]{1/4}{cup}) freshly grated parmesan
+   \cutext{2}{EL} finely diced fresh basil
+   \cutext{3}{oz} (\cunum[oz=g]{3}{oz}) baby spinach leaves
+\method
+   Pour in the stock then stir in the cream cheese until fully blended {\small(I find this easiest with a whisk)}. \textit{On the side, bring a large pot of salted water to a boil.} Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for 1-2 minutes until it starts to wilt.
+\end{step}
+
+\begin{step}
+   \cutext{1}{lb} (\cunum[lb=g]{1}{lb}) gnocchi
+   \vspace{0.75em}
+\method
+   Add the gnocchi to pot of boiling water and cook for 1 minute or until it floats, then use a slotted spoon to transfer it straight into the pan.
+   
+   Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed. Check for seasoning, then serve up and enjoy.
+\end{step}

recipes/SausageGravy.tex

@@ -0,0 +1,26 @@
+\recipe{Sausage Gravy}[This gravy will thicken as it sits, so it's best served immediately. If it starts to get thick, stirring in some additional milk will help. ]
+\serves{6}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{20}{min}}
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cutext{1}{lb} ground pork breakfast sausage
+   \vspace{0.75em}
+\method
+   In a large skillet over medium-high heat, crumble and brown the sausage. Don't just cook it, but actually allow it to brown some. It adds flavor. Do not drain the grease away.
+\end{step}
+
+\begin{step}
+	\cutext{1/4}{cup} AP flour
+\method
+   Sprinkle the flour over the sausage and stir. Cook for 2 to 3 minutes, stirring constantly. 
+\end{step}
+
+\begin{step}
+   \cutext{2--2_1/2}{cup} milk
+   \SnP
+\method
+   Gradually add the milk, stirring well after each addition. Reduce to a simmer and allow the gravy to thicken, stirring frequently. For thicker gravy, add about 2 cups total. For thinner gravy, add more milk. Add salt and lots of black pepper to taste. Serve immediately.
+\end{step}
+
+{\tiny Source: \href{https://southernbite.com/sausage-gravy/}{southernbite.com/sausage-gravy/}}

recipes/TEMPLATE

@@ -2,39 +2,16 @@
 \serves{6-8}
 \preptime{\cutext{15}{min}}
 \cooktime{\cutext{10}{min}}
-\dishtype{\freeze} %   options: vegetarian, glutenfree, freeze, mealprep
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
-\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner
+\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}

recipes/TexasCaviar.tex

@@ -13,8 +13,8 @@ Rinse \& drain.
 \end{step}
 
 \begin{step}
-\cutext{1}{TL} Minced garlic
+\cutext{1}{TL} minced garlic
-\cutext{1/4}{EL} Salt
+\cutext{1/4}{EL} salt
 \cutext{8}{oz} Kraft Zesty Italian Salad Dressing
 \method
 Mix everything together and eat!

recipes/TollHouseCCC.tex

@@ -1,40 +1,41 @@
-\recipe[Cookies can be stored in the fridge for up to a week and in the freezer for up to 8 weeks.]{Toll House Chocolate Chip Cookies}[Preheat the oven to \cunum{375}{F}]
+\recipe[Cookies can be stored in the fridge for up to a week and in the freezer for up to 8 weeks.]{Toll House Chocolate Chip Cookies}[Preheat the oven to \cunum{350}{F}]
-\serves{30}
+\serves{30/\textcolor{orange}{15}}
 \preptime{\cutext{15}{min}}
 \cooktime{\cutext{10}{min}}
 \dishtype{\glutenfree} %   options: vegetarian, glutenfree, freeze, mealprep
-\dishother{\mealprep} %   if you need more than one of the dish types? puts it in the other corner
+
 
 \begin{step}
-	\cutext{2_1/4}{cup} All-purpose flour
+	\cutext{2_1/4}{cup} all-purpose flour\\\textcolor{orange}{\cunum{1/2}{cup} \plus \cunum{2}{EL}}
-   \cutext{1}{TL} Salt
+   \cutext{1}{TL} salt \hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
-   \cutext{1}{TL} Baking soda
+   \cutext{1}{TL} baking soda\hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
 \method
-   Combine in small bowl.
+   Combine in small bowl and set aside.
 \end{step}
 
 \begin{step}
-   \cutext{1}{cup} Butter
+   \cutext{1}{cup}/2 sticks butter, softened\\\textcolor{orange}{1 stick}
-   \cutext{3/4}{cup} White sugar
+   \cutext{3/4}{cup} granulated sugar\hspace{1em}\textcolor{orange}{\cunum{6}{EL}}
-   \cutext{3/4}{cup} Packed brown sugar
+   \cutext{3/4}{cup} packed brown sugar\hspace{1em}\textcolor{orange}{\cunum{6}{EL}}
+   \cutext{1}{TL} vanilla extract\hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
 \method
    Beat butter, white sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
 \end{step}
 
 \begin{step}
-   2 Eggs   %  \cuam no worky :(
+   2 eggs\hspace{1em}\textcolor{orange}{1}   %  \cuam no worky :(
 \method
    Add eggs, one at a time, beating well after each addition.
 
-   Gradually beat in flour mixture.
+   Gradually beat in flour mixture from step 1.
 \end{step}
 
 \begin{step}
-   \cutext{2}{cup} Semisweet chocolate chips
+   \cutext{2}{cup} semisweet chocolate chips\\\textcolor{orange}{\cunum{1}{cup}}
 \method
    Stir in chocolate chips.
 
    Drop by rounded tablespoon onto ungreased baking sheets.
 
-   Bake in preheated oven until golden brown, \cunum{10--12}{min}.
+   Bake in preheated oven until golden brown, \cutext{10--12}{min}.
 \end{step}

recipes/TurkeyBurgers.tex

@@ -7,7 +7,7 @@
 
 \begin{step}
    1 egg, lightly beaten
-   \cutext{2}{EL} Fresh parsely, finely chopped
+   \cutext{2}{EL} fresh parsely, finely chopped
    \cutext{2}{EL} Worchestershire sauce
 
 \method

recipes/drinks/BerrySmoothies.tex

@@ -1,9 +1,11 @@
-\drink[Teddy's first smoothie and he loved it!]{Berry Good Smoothies}[Makes 3 x \cunum{300}{ml}/\cunum[ml=cup]{300}{ml} servings.]
+\culabel{single}{3} \cusetup{set-number-of-persons=1,recalculate-amount=true}
 
-Blend the following ingredients:\\
+\drink[Teddy's first smoothie and he loved it!]{Berry Good Smoothies}[Makes 3 x \cunum{300}{ml}/\cunum[ml=cup]{300}{ml} servings. \textcolor{gray}{\small(\curef{single} serving in gray)}]
 
-\noindent\cutext{1_1/2}{cup}/\cunum[cup=ml]{1.5}{cup} Milk (usually use oat milk)\\
+Blend the following ingredients:
-1 Banana, in chunks\\
+
-\cutext{2}{cup}/\cunum[cup=ml]{2}{cup} frozen berries\\
+\medskip\noindent
-\cutext{3/4}{cup}/\cunum[cup=ml]{0.75}{cup} Vanilla greek yoghurt (If only plain is at hand, add \cutext{1}{TL} vanilla extract)\\
+\cutext{1_1/2}{cup}/\cunum{355}{g} \textcolor{gray}{\small(\cunum<single>{355}{g})} milk (usually oat milk)\\
-(Optional) \cutext{1}{EL}/\cunum{15}{ml} Honey 
+1 banana, in chunks\\
+\cutext{2}{cup}/\cunum{250}{g} \textcolor{gray}{\small(\cunum<single>{250}{g})} frozen berries\\
+\cutext{1/2}{cup}/\cunum{130}{g} \textcolor{gray}{\small(\cunum<single>{130}{g})} vanilla greek yoghurt {\small(if only plain is at hand, add \cunum{1}{TL} vanilla extract)}

recipes/drinks/MoscowMule.tex

@@ -1,9 +1,9 @@
 \drink[Alissa's favourite]{Moscow Mule}
 
 \begin{drstep}
-   Cracked ice
+   cracked ice
-   \cutext{1_3/4}{oz} Vodka
+   \cunum{1_3/4}{oz} vodka
-   \cutext{3/4}{oz} Lime juice
+   \cunum{3/4}{oz} lime juice
 \drmethod
 Add to cocktail shaker and shake vigorously until well frosted.
 \end{drstep}

recipes/drinks/TomCollins.tex

@@ -2,9 +2,9 @@
 
 \begin{drstep}
 	Cracked ice
-	\cunum{2_1/2}{oz} Gin
+	\cunum{2_1/2}{oz} gin
-	\cunum{1}{oz} Lemon Juice
+	\cunum{1}{oz} lemon juice
-	\cunum{1/2}{oz} Simple Syrup
+	\cunum{1/2}{oz} simple syrup
 \drmethod
 	Add to a cocktail shaker and shake vigorously until well frosted.
 \end{drstep}

render.sh

@@ -1,21 +1,33 @@
 #!/bin/bash
-
 cd "$(dirname "$0")"
 
-#   these are so that later it can be edited through the web on gitea and automagically recompile without having to run anything on the webserver manually.
+#   these are so that later it can be edited through the web on gitea and automagically recompile without having to run anything on the webserver manually. MUST be commented out when modifying/running locally. I'm not gonna maintain two copies just for that automation, especially while I'm still actively creating stuff
 #git fetch --all
 #git reset --hard origin/master
 
+printf "\n-_-_-_-_-_-_-_-_-  Main  -_-_-_-_-_-_-_-_-\n"
 pdflatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname=Recipes main.tex
-echo 
-echo -_-_-_-_-_-_-_-_-  Final run  -_-_-_-_-_-_-_-_-
-echo 
 pdflatex -file-line-error -interaction nonstopmode -shell-escape -jobname=Recipes main.tex
-echo 
+printf "\n-_-_-_-_-_-_-_-_-  Booklet  -_-_-_-_-_-_-_-_-\n"
-echo -_-_-_-_-_-_-_-_-  Booklet  -_-_-_-_-_-_-_-_-
+   #  https://github.com/jenom/pdfbook2
-echo 
+pdfbook2 --no-crop --top-margin=5 --bottom-margin=5 --outer-margin=0 --inner-margin=0 --short-edge --paper=letterpaper Recipes.pdf
-#  https://github.com/jenom/pdfbook2
+mv  -v -t /home/david/fileshare/LaTeX/Recipes Recipes.pdf Recipes-book.pdf
-pdfbook2 -s -o 0 -i 0 -t 0 -b 0  -p letterpaper Recipes.pdf
+
-rm *.aux *.out *.log *.toc
+#printf "\n-_-_-_-_-_-_-_-_-  Meal Planner  -_-_-_-_-_-_-_-_-\n"
-mv  -v Recipes.pdf /home/david/fileshare/LaTeX/Recipes
+#pdflatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname="Meal Planner" meal-planner.tex
-mv  -v Recipes-book.pdf /home/david/fileshare/LaTeX/Recipes/Recipes-booklet.pdf
+#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"
+
+printf "\n-_-_-_-_-_-_-_-_-  Shopping list  -_-_-_-_-_-_-_-_-\n"
+pdflatex -file-line-error -draftmode -shell-escape -jobname="Shopping List" shopping-list.tex
+pdflatex -file-line-error -shell-escape -jobname="Shopping List" shopping-list.tex
+mv  -v -t /home/david/fileshare/LaTeX/Recipes "Shopping List.pdf"
+
+rm *.aux *.out *.log *.toc *.fls *.fdb_latexmk
+
+#printf "\n-_-_-_-_-_-_-_-_-  FF  -_-_-_-_-_-_-_-_-\n"
+#cd "Dependance on Deities"
+#lualatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname=FF main.tex
+#lualatex -file-line-error -interaction nonstopmode -shell-escape -jobname=FF main.tex
+#rm *.aux *.out *.log *.toc
+#mv -v FF.pdf /home/david/fileshare/LaTeX/Recipes/.FF.pdf

shopping-list.tex

@@ -0,0 +1,54 @@
+\batchmode
+\let\nonstopmode\relax
+\let\scrollmode\relax
+\let\errorstopmode\relax
+\hfuzz=\maxdimen
+\hbadness=10000
+\documentclass{article}
+\usepackage{xcolor,environ,lipsum,fontawesome5,calc,tikz,tabularray,graphicx,microtype,lmodern}
+\usepackage[T1]{fontenc}
+
+\usetikzlibrary{patterns}
+	%	Dotted writing area		https://github.com/mcnees/LaTeX-Graph-Paper
+\usepackage[pattern=dot,
+		patternsize=5mm,
+		dotsize=1pt,
+		fullpage,
+		geometry={papersize={8.5in,5.5in},
+		top=5mm,
+		bottom=5mm,
+      left=5mm,
+      right=5mm}
+   ]{gridpapers}
+%\usepackage[%showframe,
+%		papersize={8.5in,5.5in},
+%		top=5mm,
+%		bottom=5mm,
+%		left=5mm,
+%		right=5mm
+%	]{geometry}
+
+\newcommand{\paste}{
+   \noindent
+   \begin{tblr}{width = \textwidth,
+      vline{2,3} = {dashed},
+      hline{2} = {solid},
+      hline{4} = {1,2}{solid},
+      row{2} = {28em},
+      row{4} = {27em},
+      columns = {0.3\textwidth,c}}
+      Meat & Dairy & Produce\\
+         & & \\
+      Other Food & Other & \\
+         & & \\
+   \end{tblr}   
+}
+
+\begin{document}
+   \pagestyle{empty}
+   {\fontfamily{lmss}\selectfont
+      \paste
+      \newpage
+      \paste
+   }
+\end{document}