add double batch amounts

to match other ingredients

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/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/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}
@@ -261,7 +261,34 @@
 
 \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

@@ -1,11 +1,12 @@
-\documentclass{article}
+\documentclass[14pt]{extarticle}
 \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},
-	margin=0.6in,
-	top=0.75in,
-	bottom=0.75in
+	%papersize={5.5in,8.5in},
+   letterpaper,
+	margin=13mm,
+	top=20mm,
+	bottom=20mm
 	]{geometry}
 
 \usepackage[%
@@ -31,16 +32,15 @@
 \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}
+	{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}
+   {EL} {16}
 }
 \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}
@@ -67,6 +67,7 @@
 	\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 +85,6 @@
   \fi
 }
 
-\title{Recipes}
-\author{David \& Alissa Daily}
-\date{\tiny{last updated \today}}
 
 %% Borrowed from book.cls
 \newif\if@mainmatter \@mainmattertrue
@@ -100,8 +98,8 @@
 	Vegetarian: \vegetarian \\
 	Gluten Free: \glutenfree \\
 	Freeze: \freeze \\
-   %Dessert: \dessert \\   why would you need a Dessert tag if there's a section for it???
-   Meal Prep: \mealprep
+	%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   made this a section instead
 	}
 
 \newcommand\mainmatter{%
@@ -130,7 +128,7 @@
 	\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 +202,8 @@
 }
 
 
-\pagestyle{plain}
-\setlength{\intextsep}{0pt}
+% 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.
 
-% 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}%
@@ -257,10 +253,17 @@
 		\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

@@ -15,21 +15,28 @@
    bottom=5mm
 ]{geometry}
 
-\begin{document}
-\pagestyle{empty}
-{\fontfamily{lmss}\selectfont
+\newcommand{\paste}{
    \noindent
    \begin{tblr}{width = \textwidth,
       vline{2,3} = {3,6,9,12,15,18,21}{solid},	%  vertical lines
-   hline{3,6,9,12,15,18,21} = {solid},  %  horizontal 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}}
-   \multicolumn{3}{c}{\textbf{\large Wednesday}}\\Breakfast & Lunch & Supper\\ \\
-   \multicolumn{3}{c}{\textbf{\large Thursday}}\\Breakfast & Lunch & Supper\\ \\
-   \multicolumn{3}{c}{\textbf{\large Friday}}\\Breakfast & Lunch & Supper\\ \\
-   \multicolumn{3}{c}{\textbf{\large Saturday}}\\Breakfast & Lunch & Supper\\ \\
-   \multicolumn{3}{c}{\textbf{\large Sunday}}\\Breakfast & Lunch & Supper\\ \\
-   \multicolumn{3}{c}{\textbf{\large Monday}}\\Breakfast & Lunch & Supper\\ \\
-   \multicolumn{3}{c}{\textbf{\large Tuesday}}\\Breakfast & Lunch & Supper\\ \\
+      \\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

@@ -1,25 +1,51 @@
-%  optionally: replace \section with \part to add a level between (\chapter doesn't exist in the Article class)
-\section{Main Dishes}
-\input{recipes/FirecrackerMeatballs.tex}
+\part{Breakfast}
+	\input{recipes/ButtermilkBiscuits.tex}
+	\input{recipes/Lahsa.tex}
 	\input{recipes/Pancakes.tex}
-%\input{recipes/TurkeyBurgers.tex}
+	\input{recipes/FluffierPancakes.tex}
+	\input{recipes/SausageGravy.tex}
 
 \newpage
-\section{Other Dishes}
+\part{Entrées}
+    \input{recipes/BasicPasta.tex}
+	\input{recipes/ChickenGyros.tex}
 	\input{recipes/ChickenSliders.tex}
+	\input{recipes/FauxLeftoverRice.tex}
+	\input{recipes/FirecrackerMeatballs.tex}
+	\input{recipes/SalmonGnocchi.tex}
+	\input{recipes/TexasCaviar.tex}
+	%\input{recipes/TurkeyBurgers.tex}  not complete
+
+\newpage
+\part{Desserts}
+	\input{recipes/BBDblChocChip.tex}
+	\input{recipes/CoffeeCakeCookies.tex}
+	\input{recipes/DatePinwheels.tex}
+	\input{recipes/FudgyBrownies42.tex}
+	%\input{recipes/TollHouseCCC.tex}   we have better recipes
+	\input{recipes/Lembas.tex}
+
+\newpage
+\part{Meal Prep}
+	\section{Breakfast}
     	\input{recipes/Granola.tex}
 		\input{recipes/OatBalls.tex}
-\input{recipes/TexasCaviar.tex}
+        \newpage
+	\section{Entrées}
+		\input{recipes/ChickenBLTPastaSalad.tex}
+		\input{recipes/LemonChickenOrzo.tex}
+		\input{recipes/SushiBake.tex}
+
+%\newpage
+%\part{Baking}
 
 \newpage
-\section{Desserts}
-%\input{recipes/DatePinwheels.tex}
-\input{recipes/FudgyBrownies42.tex}
-\input{recipes/TollHouseCCC.tex}
-
-\newpage
-\section{Drinks}
-\newpage  % This one's cause I don't have each drink recipe making its own page
+\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/BBDblChocChip.tex

@@ -0,0 +1,65 @@
+\recipe[The best double chocolate chip recipe we've found so far]{Brown Butter Double Chocolate Chip Cookies}
+\serves{12}
+\preptime{\cutext{2.4}{h}}
+\cooktime{\cutext{12}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}
+	\cutext{1/2}{cup} salted butter
+\method
+Brown butter. Add butter to a saucepan on med-high heat. Allow to melt and slightly brown ($\sim$ 5 mins). Remove from heat and pour into a bowl. Allow to cool slightly.
+\end{step}
+
+\begin{step}
+	\cunum{120}{g} flour
+	\cunum{56}{g} cocoa powder
+	\cutext{1}{TL} baking soda
+	\cutext{1}{TL} espresso powder (optional)
+	\cutext{1/2}{TL} salt	
+\method
+Whisk together and set aside.
+\end{step}
+
+\begin{step}
+	\cunum{50}{g} granulated sugar
+	\cunum{160}{g} brown sugar
+\method
+Once butter has cooled, add both sugars and mix to combine.
+\end{step}
+
+\begin{step}
+	1 egg + 1 egg yolk
+\method
+Add in egg and egg yolk, mix until combined and lighter in color. 
+\end{step}
+
+\begin{step}
+	\cutext{2}{TL} vanilla extract
+	\cutext{1}{EL}(\cunum{15}{ml}) heavy cream
+\method
+Add vanilla and heavy cream, mix untill well combined. 
+\end{step}
+
+\begin{step}
+	\cunum{85}{g} semi-sweet chocolate chips
+	\cunum{85}{g} dark chocolate chips (we like 72\%)
+\method
+Add drys to wets and gently fold until fully incorporated.
+
+Add chocolate chips, fold until everly dispersed. Cookie dough will be \textit{thick}.
+\end{step}
+
+\begin{step}
+\method
+Cover bowl with plastic wrap and place in the fridge to chill for at least \cutext{1--2}{h} or up to \cutext{24}{h}.
+
+Once ready to bake remove from fridge and let sit \cunum{20--25}{min} so dough is easier to scoop. Preheat oven to \cunum{350}{F}.
+
+Use a large cookie scoop to scoop dough onto a parchment-paper-lined baking sheet. Space them \cunum{2}{in} apart.
+
+Bake for \cutext{11--14}{min} until edges are set and middle looks soft.
+
+At \cutext{9}{min}, if cookies aren't spreading remove from oven, lightly smack pan on counter 4-5 times to flatten a little.
+
+Let them cool on baking sheet for \cutext{5}{min} before transferring them to a wire rack.
+\end{step}

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/ButtermilkBiscuits.tex

@@ -0,0 +1,60 @@
+\recipe[Our go-to, works great to make a double batch and freeze them!]{Buttermilk Biscuits}[\textcolor{gray}{\small(double batch in gray)}]
+\serves{20 biscuits}
+\preptime{\cutext{50}{min}}
+\cooktime{\cutext{25}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\culabel{dbl}{1} \cusetup{set-number-of-persons=2,recalculate-amount=true}
+
+
+\begin{step}
+	\cunum{452}{g}/\cunum{4}{cup} \textcolor{gray}{\small(\cunum<dbl>{452}{g})} self-rising flour
+	\cutext{2}{EL} \textcolor{gray}{\small(\cunum<dbl>{2}{EL})} baking powder
+	\cutext{1}{TL} \textcolor{gray}{\small(\cunum<dbl>{1}{TL})} baking soda
+\method
+	Whisk together in large bowl
+\end{step}
+
+\begin{step}
+	\cutext{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum<dbl>{340}{g})} salted butter, cold, cut into \cunum{1/2}{in} pieces or grated
+\method
+	Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas
+\end{step}
+	2 \textcolor{gray}{\small(4)} large eggs, beaten
+\begin{step}
+	Stir in with a wooden spoon until combined
+\method
+	
+\end{step}
+
+\begin{step}	
+	\cunum{340}{g}/\cutext{1 1/2}{cups} \textcolor{gray}{\small(\cunum<dbl>{340}{g})} buttermilk
+\method
+	Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency
+
+	Cover the bowl and refrigerate for at least \cunum{30}{min} and up to overnight.
+\end{step}
+
+\begin{step}
+\method
+	Position a rack in the middle of the oven and preheat the oven to \cunum{400}{F}. Line a baking sheet with parchment paper
+
+	Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly \cunum{14}{in} across and about \cunum{1/2}{in} thick
+
+	Use a floured \cunum{2 3/4}{in} round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits
+
+	Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching
+\end{step}
+
+\begin{step}
+    1 \textcolor{gray}{\small(2)} large egg
+	\cutext{1}{EL} \textcolor{gray}{\small(\cunum<dbl>{1}{EL})} buttermilk
+\method
+	Beat together in a small dish. Brush the mixture on the top of the biscuits.
+
+	Bake until golden brown, \cutext{15--20}{min}. Let cool slightly in the pan on a rack (\cunum{5}{min})
+\end{step}
+
+Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days.
+
+Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above.

recipes/ChickenBLTPastaSalad.tex

@@ -0,0 +1,38 @@
+\recipe{Chicken BLT Pasta Salad}
+%\serves{6-8}
+\preptime{\cutext{20}{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}
+    \cutext{2}{lb}/\cunum[lb=g]{2}{lb} chicken breast (weighed raw)
+\method
+	Cook as desired, dice afterwards.
+\end{step}
+
+\begin{step}
+    \cunum{225}{g} bowtie pasta
+\method
+	Cook until al dente while chicken cooks.
+\end{step}
+
+\begin{step}
+    \cunum{225}{g} romaine lettuce
+    \cunum{150}{g} grape tomatoes
+    5 slices bacon
+    \cunum{15}{g} parmesan cheese (grated)
+\method
+	Add to bowl with chicken and pasta.
+\end{step}
+
+\begin{step}
+    1 medium avocado (\cunum[oz=g]{4.5}{oz})
+    \cunum{113}{g} plain non-fat greek yoghurt
+    \cunum{60}{g} water
+    big pinch of salt
+    3 cloves garlic
+    \cunum{15}{g} cilantro
+\method
+	Blend until smooth and add to bowl with other ingredients. Toss well.
+\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

@@ -1,19 +1,19 @@
-\recipe[Found on the internet. One of the first recipes I made for David at my first Apt. on Maple.]{Chicken Sliders}[Prepare skillet for frying chicken, preheat oven to 350°F.]
+\recipe[Found on the internet. One of the first recipes I made for David at my first Apt. on Maple.]{Chicken Sliders}[Prepare skillet for frying chicken, preheat oven to \cunum{350}{F}.]
 \serves{12}
 \preptime{45 minutes}
 \cooktime{20 minutes}
 \dishtype{Casserole}
 
 \begin{step}
-\cutext{1}{TL} Garlic powder
+\cutext{1}{TL} garlic powder
 Salt to taste
-\cutext{1_1/2}{cup} Bread crumbs
+\cunum{168}{g} 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} / \cunum[lb=g]{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
+   \cunum{100}{g} vegetable oil
+   \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
+   \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})
+   \cunum{54}{g} brown sugar
+   \cunum{43--65}{g} flour
+   \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}
+   \cunum{56}{g} powdered sugar
+   \cutext{1}{EL} milk
+   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/DatePinwheels.tex

@@ -1,5 +1,41 @@
 \recipe[From great-grandma Vera Daily, and a christmas classic.]{Date Pinwheels}[]
 \serves{6-8}
-\preptime{1 hour}
-\cooktime{1 hour}
-\dishtype{\freeze}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cutext{500}{g} cut \& pitted dates
+	\cunum{132}{g} sugar
+	\cunum{152}{g} water
+
+\method
+	Cook until thick, stirring so it doesn't burn.
+
+	Use immersion blender to get smooth and let cool before spreading on dough.
+\end{step}
+
+\begin{step}
+	\cunum{213}{g} brown sugar
+	\cunum{198}{g} white sugar
+	3 eggs
+\method
+	Cream together
+\end{step}
+
+\begin{step}
+	\cunum{480}{g} flour
+	\cutext{1}{TL} baking soda
+	\cutext{1}{TL} vanilla extract
+	\cutext{1/4}{TL} salt
+\method
+	Add to creamed sugars.
+\end{step}
+
+\begin{step}\method
+Divide dough in half. Roll out until \cunum{1/2}{in} thick and spread with date filling.
+
+Cut in half the long way. Roll up starting with long side.
+
+Refrigerate overnight or freeze. Bake at \cunum{350}{F} for \cunum{10--12}{min} after slicing and let cool on sheet until firm.
+\end{step}

recipes/FauxLeftoverRice.tex

@@ -0,0 +1,34 @@
+\recipe{Faux Leftover Rice}[This rice is your ticket to making fried rice at (nearly) a moment's notice. Makes 6 cups.]
+%\serves{6-8}
+\preptime{\cutext{5}{min}}
+\cooktime{\cutext{1}{h}}
+\dishtype{\vegetarian}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}
+	\cunum{200}{g} jasmine or other long-grain white rice
+\method
+	Rinse rice under cold running water until water runs clear.
+\end{step}
+
+\begin{step}
+	\cutext{2}{EL} vegetable oil
+\method
+	Heat in large saucepan over medium heat until shimmering. Add rice and stir to coat grains of rice with oil, about \cutext{30}{s}.
+\end{step}
+
+\begin{step}
+	\cunum{630}{ml} water
+\method
+	Add water, increase heat to high, and bring to boil.
+\end{step}
+
+\begin{step}
+\method
+	Reduce heat to low, cover, and simmer until all liquid is absorbed, about \cutext{18}{min}.
+\end{step}
+
+\begin{step}
+\method
+    Off heat, remove lid and place dish towel folded in half over saucepan; replace lid. Let stand until rice is just tender, about \cutext{8}{min}.\\
+    Spread cooked rice onto rimmed baking sheet and let cool on wire rack for \cutext{10}{min}. Transfer sheet to refrigerator and let rice chill for \cutext{20}{min}.
+\end{step}

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}
-%  multiple servings in different color? or entireley separate? make sure to change \serves as well with whatever formatting
+%\dishtype{\mealprep}
 
 \begin{step}
-%  \cunum doesn't work, otherwise I'd use it ¯\_(ツ)_/¯
-	2/\textcolor{orange}{4}/\textcolor{brown}{6} Scallions
-	1/\textcolor{brown}{2} Ginger thumb
+%  \cunum doesn't work, otherwise I'd use it ¯\_(ツ)_/¯     todo: try out the automagic recipe scaling? copy from BerrySmoothies
+	2/\textcolor{orange}{4}/\textcolor{brown}{6} scallions
+	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} Sour Cream
-	\cutext{2}{TL}/\textcolor{orange}{4}/\textcolor{brown}{6} Honey
-	\cutext{2}{TL}/\textcolor{orange}{4}/\textcolor{brown}{6} Soy sauce
+	\cutext{2}{EL}/\textcolor{orange}{4}/\textcolor{brown}{6} mayonaise
+	\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} soy sauce
 	Siracha to taste
 	Chili flakes to taste
 \method
@@ -26,34 +25,35 @@
 \end{step}
 
 \begin{step}
-	\cutext{3/4}{cup}/\textcolor{orange}{1½}/\textcolor{brown}{2¼} Water
-	\cutext{1}{pn} Salt
-	\cutext{1/2}{cup}/\textcolor{orange}{1}/\textcolor{brown}{1½} Rice
+%  \cunum doesn't work inside \textcolor, otherwise I'd use it ¯\_(ツ)_/¯
+	\cutext{3/4}{cup}/\textcolor{orange}{1½}/\textcolor{brown}{2¼} water
+	\cutext{1}{pn} salt
+	\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{1/4}{cup}/\textcolor{orange}{½}/\textcolor{brown}{¾} Panko Breadcrumbs
+	\cutext{1}{lb}/\textcolor{orange}{2}/\textcolor{brown}{3} ground beef
+	\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{1/2}{TL}/\textcolor{orange}{1}/\textcolor{brown}{1½} Salt
+	\cutext{1}{EL}/\textcolor{orange}{2}/\textcolor{brown}{4} soy sauce
+	\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 \& Pepper
+	\SnP
 \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/FluffierPancakes.tex

@@ -0,0 +1,35 @@
+\recipe[David thinks these are better]{Fluffier Pancakes}[These pancakes can be cooked on an electric griddle set to \cunum{350}{F}. They can be held in a preheated \cunum{200}{F} oven on a wire rack set in a rimmed baking sheet.]
+%\serves{16}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+\dishtype{\freeze}
+
+\begin{step}
+	\cutext{240}{g} AP flour
+	\cutext{3}{EL} sugar
+	\cutext{4}{TL} baking powder
+	\cutext{1/2}{TL} baking soda
+	\cutext{1}{TL} table salt
+\method
+	Whisk together in large bowl.
+\end{step}
+
+\begin{step}
+	 2 large eggs
+	\cutext{50}{g} vegetable oil
+\method
+	Whisk together in separate medium bowl until well combined.
+\end{step}
+
+\begin{step}
+	\cutext{340}{g} milk
+	\cutext{1/2}{TL} vanilla extract
+\method
+	Whisk into egg mixture.
+\end{step}
+
+\begin{step}
+\method
+	Add egg mixture to flour mixture and fold in gently until just combined. Batter should remain lumpy with few streaks of flour.\\
+   Let batter sit for 10 minutes before cooking.
+\end{step}

recipes/FudgyBrownies42.tex

@@ -1,45 +1,46 @@
-\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.]
-\serves{2}
+\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{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{0.5em}\hrule   %  just to add some separation in this case, instructions kinda run into the ingredients list, especially at smaller page size
+   \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)
-	1 stick/\cutext{1/4}{cup} unsalted butter, cut into pieces
+	\cunum{99}{g} semisweet chocolate, chopped (chocolate chips work too)
+	\cutext{4}{EL}/\cunum{56}{g} unsalted butter, cut into pieces
 	\cutext{1}{EL} unsweetened cocoa powder
 \method
 	Microwave in a bowl at 50\% power (melt function @ \cunum{8}{oz} also works), stirring occasionally until melted and smooth. Let cool slightly.
 \end{step}
 
 \begin{step}
-	\cutext{1/2}{cup} \plus \cutext{2}{EL} Sugar (\cunum{4_1/2}{oz} / \cunum[oz=g]{4.5}{oz})
+	\cunum{128}{g} sugar
 	1 large egg \plus 1 large egg yolk
-	\cutext{1}{TL} Vanilla Extract
-	\cutext{1/4}{TL} Salt
-	\cutext{1/2}{cup} All-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
+	\cutext{1}{TL} vanilla extract
+	\cutext{1/4}{TL} salt
 \method
 	Whisk ingredients in medium bowl until combined.
    
    Add chocolate mixture and whisk until combined.
+\end{step}
 
+\begin{step}
+	\cunum{60}{g} all-purpose flour
+\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.	
+\end{step}
 
-	Bake until toothpick comes out with a few moist crumbs attached, 24 -- 30 minutes, rotating half way through baking.
+\begin{step}\method
+   Bake until toothpick comes out with a few moist crumbs attached, \cunum{24--30}{min}, 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.
-
-	Cut brownies into 2-inch squares and serve. (Brownies can be stored at room temperature for up to 3 days.)
+	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.
 \end{step}

recipes/Granola.tex

@@ -6,14 +6,14 @@
 %\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner
 
 \begin{step}
-   \cutext{5}{cup} Rolled oats
-   \cutext{1}{cup} Wheat bran
-   \cutext{1}{cup} Coconut (optional)
-   \cutext{1/2}{cup} Vegetable oil
-   \cutext{1}{cup} Honey
-   \cutext{1/2}{cup} Sunflower seeds
-   \cutext{1}{EL} Cinnamon
-   \cutext{1}{EL} Vanilla extract
+   \cunum{565}{g} rolled oats
+   \cunum{64}{g} wheat bran
+   \cunum{53}{g} coconut (optional)
+   \cunum{99}{g} vegetable oil
+   \cunum{336}{g} honey
+   \cunum{70}{g} sunflower seeds
+   \cutext{1}{EL} cinnamon
+   \cutext{1}{EL} vanilla extract
 \method
    Mix in bowl or directly in the pan.
 

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/Lembas.tex

@@ -0,0 +1,39 @@
+\recipe{Lembas}[Preheat oven to \cunum{425}{F}. Line a baking sheet with parchment paper]
+\serves{4}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{15}{min}}
+
+\begin{step}
+	\cunum{180}{g} AP flour
+	\cutext{1}{TL} baking powder
+	\cutext{1/4}{TL} salt
+\method
+	Combine in a large bowl.
+\end{step}
+
+\begin{step}
+	\cutext{1/2}{cup} / 1 stick butter
+\method
+	Cut the butter into pieces and add to the flour mixture, mixing well.
+\end{step}
+
+\begin{step}
+	\cunum{66}{g} sugar
+	\cutext{1}{TL} vanilla sugar
+	\cutext{1}{TL} cinnamon
+	\cunum{57}{g} heavy cream
+\method
+	Add and mix one more time.
+\end{step}
+
+\begin{step}\method
+    On a flour-dusted work surface, roll out the dough as thick as a finger and cut into four \cunum{3}{in} by \cunum{4_1/2}{in} squares. Place them on the prepared baking sheet. Using a sharp knife, cut an X into each one to obtain the \textit{Lord of the Rings} look. Bake for \cutext{12--15}{min} until light brown. Let cool for \cutext{30}{min}.
+\end{step}
+
+\begin{step}
+    4 small banana leaves (optional)
+    kitchen twine (optional)
+\method
+   (optional) Wrap each of the cooled Lembas breads in one of the banana leaves and tie with twine. This not only looks great but also keeps the breads from drying out and getting hard.\\
+   \textit{Tip: Stored in an airtight container, lembas keep almost indefinitely, but at least for a few weeks.}
+\end{step}

recipes/LemonChickenOrzo.tex

@@ -0,0 +1,45 @@
+\recipe{Lemon Chicken Orzo}
+\serves{4--6}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{40}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}
+	\cutext{2}{lb} chicken breast (boneless, skinless)
+	\cutext{1}{EL} butter or olive oil
+	\cutext{1}{TL} dried oregano
+	\cutext{1}{TL} dried basil
+	\cutext{1}{TL} smoked paprika
+	\cutext{1}{TL} garlic powder
+	\SnP
+\method
+	Add butter to pan (12-in stainless). Pat dry chicken, mix seasonings and coat chicken
+
+	Add chicken to pan and cook on medium/medium-high for \cunum{5--6}{min} per side (or until \cunum{165}{F} internally)
+
+	Rest chicken on plate, do not clean pan
+\end{step}
+
+\begin{step}
+	\cutext{1.5}{cup} orzo (pasta)
+\method
+	Toast in same pan for a few minutes
+\end{step}
+
+\begin{step}
+	2 cloves garlic, finely diced or pressed
+	\cutext{2--3}{cup} chicken broth as needed
+\method
+	Add to pan and cook for \cutext{12--15}{min} or until the orzo is al dente
+\end{step}
+
+\begin{step}
+	\cutext{1/2}{cup} heavy cream
+	juice from 1 lemon
+	\cutext{3--4}{EL} grated parmesan cheese
+	juice from resting chicken plate
+\method
+	Mix in to orzo
+
+	Slice chicken and plate on top of a layer of Orzo
+\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{1/2}{cup} Peanut Butter
-   \cutext{1/4}{cup} Honey
-   \cutext{1/4}{cup} Mini chocolate chips
-   \cutext{2}{EL} Chia seeds \textit{(optional)}
-   \cutext{1}{EL} Vanilla extract
+   \cunum{180}{g} quick oats
+   \cunum{135}{g} peanut butter
+   \cunum{84}{g} honey
+   \cunum{45}{g} mini chocolate chips
+   \cutext{2}{EL} chia seeds \textit{(optional)}
+   \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

@@ -1,25 +1,25 @@
 \recipe{Pancakes}
-\serves{?}
-\preptime{\cutext{?}{min}}
-\cooktime{\cutext{?}{min}}
+\serves{10}
+\preptime{\cutext{10}{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{1/2}{cup} Sugar
-   \cutext{4}{TL} Baking powder
-   \cutext{1/4}{TL} Baking soda
-   \cutext{1/2}{TL} Salt
+	\cutext{2}{cup} all-purpose flour
+   \cutext{1/2}{cup} sugar
+   \cutext{4}{TL} baking powder
+   \cutext{1/4}{TL} baking soda
+   \cutext{1/2}{TL} salt
 \method
    Whisk dry ingredients in a large bowl.
 \end{step}
 
 \begin{step}
-   \cutext{1_1/2}{cup} Milk
-   1 stick/\cutext{1/4}{cup} Butter, melted
-   \cutext{2}{TL} Vanilla extract
-   1 Large egg
+   \cutext{1_1/2}{cup} milk
+   \cutext{1/2}{cup} (1 stick) butter, melted
+   \cutext{2}{TL} vanilla extract
+   1 large egg
 \method
    Add wet ingredients to dry and do not over mix.
 

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
+	4 $\times$ \cutext{4--5}{oz} (\cunum{120--150}{g}) boneless, skinless salmon fillets brought to room temp
+	\cutext{1}{TL} smoked paprika
+	\cutext{1}{TL} dried oregano
+	\cutext{3/4}{TL} garlic powder
+	\cutext{1/2}{TL} salt
+	\cutext{1/4}{TL} black pepper
+	\cutext{1/8}{TL} cayenne pepper
+\method
+	Combine the 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 fillets 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} freshly grated parmesan
+	\cutext{2}{EL} finely diced fresh basil
+	\cutext{3}{oz} (\cunum[oz=g]{3}{oz}) baby spinach leaves, chopped
+\method
+	Pour in the stock then stir in the cream cheese until fully blended. \\\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 \cunum{1--2}{min} 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 the 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 +1,27 @@
+\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.
+\end{step}
+
+{\tiny Source: \href{https://southernbite.com/sausage-gravy/}{southernbite.com/sausage-gravy/}}

recipes/SushiBake.tex

@@ -0,0 +1,57 @@
+\recipe{Sushi Bake}[Preheat oven to \cunum{400}{F}, get out 8$\times$8/9$\times$9]
+\serves{8}
+\preptime{\cutext{45}{min}}
+\cooktime{\cutext{10}{min}}
+
+\begin{step}
+	\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) salmon
+	olive oil
+	\SnP
+	garlic powder
+\method
+	Season salmon with seasonings\\
+	Bake until center reaches \cunum{145}{F}, usually in the oven at \cunum{400}{F}
+\end{step}
+
+\begin{step}
+	\cutext{2--3}{cup} cooked rice
+	\cutext{2}{EL} rice vinegar
+\method
+	Cook up some rice, season with rice vinegar
+\end{step}
+
+\begin{step}
+	\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) imitation crab
+	
+\method
+	Add to large bowl, shred, and cut into bite-size pieces\\
+	Add cooked salmon \& shred
+\end{step}
+
+\begin{step}
+	\cutext{3}{oz} (\cutext[oz=g]{3}{oz}) cream cheese
+	\cutext{1/4}{cup} japanese mayo {\tiny(you can also use the white people kind)}
+	\cutext{1}{EL} siracha
+\method
+	Add to bowl \& mix\\
+	Preheat oven to \cunum{380}{F}
+\end{step}
+
+\begin{step}
+	cooked rice
+	seafood mixture
+	(optional) seaweed/furikake
+\method
+	Spread rice in layer on bottom, optionally add layer of shredded seaweed/furikake and add seafood mixture on top\\
+	Bake in oven at \cunum{380}{F} for \cunum{10}{min}
+\end{step}
+
+\begin{step}
+	siracha
+	mayo
+	(optional) scallions
+	(optional) sesame seeds
+\method	
+	Drizzle with siracha and mayo, garnishing with scallions, sesame seeds, or both\\
+	Scoop with seaweed or crackers, better warm but still good cold.
+\end{step}

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
 
-\begin{step}
-	Batter the dry:
-	\cutext{1}{cup} AP (or GF) flour
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cunum{480}{g} 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{1/4}{EL} Salt
+\cutext{1}{TL} minced garlic
+\cutext{1/4}{EL} salt
 \cutext{8}{oz} Kraft Zesty Italian Salad Dressing
 \method
 Mix everything together and eat!

recipes/TollHouseCCC.tex

@@ -6,24 +6,24 @@
 
 
 \begin{step}
-	\cutext{2_1/4}{cup} All-purpose flour\\\textcolor{orange}{\cunum{1/2}{cup} \plus \cunum{2}{EL}}
-   \cutext{1}{TL} Salt \hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
-   \cutext{1}{TL} Baking soda\hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
+	\cutext{2_1/4}{cup} all-purpose flour\\\textcolor{orange}{\cunum{1/2}{cup} \plus \cunum{2}{EL}}
+   \cutext{1}{TL} salt \hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
+   \cutext{1}{TL} baking soda\hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
 \method
    Combine in small bowl and set aside.
 \end{step}
 
 \begin{step}
-   \cutext{1}{cup}/2 sticks Butter, softened\\\textcolor{orange}{1 stick}
-   \cutext{3/4}{cup} Granulated sugar\hspace{1em}\textcolor{orange}{\cunum{6}{EL}}
-   \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}}
+   \cutext{1}{cup}/2 sticks butter, softened\\\textcolor{orange}{1 stick}
+   \cutext{3/4}{cup} granulated sugar\hspace{1em}\textcolor{orange}{\cunum{6}{EL}}
+   \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\hspace{1em}\textcolor{orange}{1}   %  \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.
 
@@ -31,7 +31,7 @@
 \end{step}
 
 \begin{step}
-   \cutext{2}{cup} Semisweet chocolate chips\\\textcolor{orange}{\cunum{1}{cup}}
+   \cutext{2}{cup} semisweet chocolate chips\\\textcolor{orange}{\cunum{1}{cup}}
 \method
    Stir in chocolate chips.
 

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}{4} \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 4 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)\\
-1 Banana, in chunks\\
-\cutext{2}{cup}/\cunum[cup=ml]{2}{cup} frozen berries\\
-\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}{EL}/\cunum{15}{ml} Honey (optional)
+Blend the following ingredients:
+
+\medskip\noindent
+\cunum{480}{g} \textcolor{gray}{\small(\cunum<single>{480}{g})} milk (usually oat milk)\\
+2 bananas, in chunks\\
+\cunum{375}{g} \textcolor{gray}{\small(\cunum<single>{375}{g})} frozen berries\\
+\cunum{175}{g} \textcolor{gray}{\small(\cunum<single>{175}{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
-   \cutext{1_3/4}{oz} Vodka
-   \cutext{3/4}{oz} Lime juice
+   cracked ice
+   \cunum{1_3/4}{oz} vodka
+   \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{1}{oz} Lemon Juice
-	\cunum{1/2}{oz} Simple Syrup
+	\cunum{2_1/2}{oz} gin
+	\cunum{1}{oz} lemon juice
+	\cunum{1/2}{oz} simple syrup
 \drmethod
 	Add to a cocktail shaker and shake vigorously until well frosted.
 \end{drstep}

recipes/need-translated/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}

render.sh

@@ -8,22 +8,23 @@ cd "$(dirname "$0")"
 printf "\n-_-_-_-_-_-_-_-_-  Main  -_-_-_-_-_-_-_-_-\n"
 pdflatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname=Recipes main.tex
 pdflatex -file-line-error -interaction nonstopmode -shell-escape -jobname=Recipes main.tex
-
-printf "\n-_-_-_-_-_-_-_-_-  Booklet  -_-_-_-_-_-_-_-_-\n"
-#  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.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"
 
-#printf "\n-_-_-_-_-_-_-_-_-  Meme  -_-_-_-_-_-_-_-_-\n"
-#cd meme
-#lualatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname=Meme main.tex
-#lualatex -file-line-error -interaction nonstopmode -shell-escape -jobname=Meme main.tex
+#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 -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
+#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}