added recipes

recipes.org

 
 #+BEGIN_EXPORT html
 
-<p> Made with Emacs Org Mode, recipes imported with <a href="https://github.com/Chobbes/org-chef">org-chef</a>. Download these recipes: <a href="./recipes.pdf"> Recipes PDF</a>, <a href="./recipes-book.pdf"> Recipes Booklet</a>, <a href="./recipes.org"> Org Source</a>. Here is what the completed booklet looks like: <img src="/img/food/booklet.jpg" alt="Printed booklet" title="Printed booklet" style="width:45%; float: right; padding: 10px;"> </p>
+<p> Made with Emacs Org Mode, recipes imported with <a href="https://github.com/Chobbes/org-chef">org-chef</a>. Download these recipes: <a href="./recipes.pdf"> Recipes PDF</a>, <a href="./recipes-book.pdf"> Recipes Booklet</a>, <a href="./recipes.org"> Org Source</a>. You can print the booklet double sided with long edge binding, then fold in half and staple in the middle. Here is what the completed booklet looks like: <img src="/img/food/booklet.jpg" alt="Printed booklet" title="Printed booklet" class="photo"> </p>
 
-<!-- <blockquote cite="https://www.gnu.org/philosophy/rms-nyu-2001-transcript.html"> -->
+<!--  style="display: block; margin-left: auto; margin-right: auto; width:55%; padding: 10px;" -->
+<!-- <blockquote cite="https://www.gnu.org/philosophy/rms-nyu-2001-transcript.html"> 
 <!-- Now, some of you may not ever write computer programs, but perhaps you cook. And if you cook, unless you're really great, you probably use recipes. And, if you use recipes, you've probably had the experience of getting a copy of a recipe from a friend who's sharing it. And you've probably also had the experience — unless you're a total neophyte — of changing a recipe. You know, it says certain things, but you don't have to do exactly that. You can leave out some ingredients. Add some mushrooms, 'cause you like mushrooms. Put in less salt because your doctor said you should cut down on salt — whatever. You can even make bigger changes according to your skill. And if you've made changes in a recipe, and you cook it for your friends, and they like it, one of your friends might say, “Hey, could I have the recipe?” And then, what do you do? You could write down your modified version of the recipe and make a copy for your friend. These are the natural things to do with functionally useful recipes of any kind. -->
 
 <!-- Now a recipe is a lot like a computer program. A computer program's a lot like a recipe: a series of steps to be carried out to get some result that you want. So it's just as natural to do those same things with computer programs — hand a copy to your friend. Make changes in it because the job it was written to do isn't exactly what you want. It did a great job for somebody else, but your job is a different job. And after you've changed it, that's likely to be useful for other people. Maybe they have a job to do that's like the job you do. So they ask, “Hey, can I have a copy?” Of course, if you're a nice person, you're going to give a copy. That's the way to be a decent person. -->
 
 #+Latex_Class: article
 # #+latex_class_options: [12pt,notitlepage,a5paper]
-#+LATEX_HEADER: \usepackage[fontsize=9pt]{scrextend} \usepackage{lmodern} \usepackage[T1]{fontenc} 
+#+LATEX_HEADER: \usepackage[fontsize=10pt]{scrextend} \usepackage{lmodern} \usepackage[T1]{fontenc} 
 # #+LATEX_HEADER: \usepackage[default]{comicneue}
 
 # remove toc title
 source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/biscuits.jpg" alt="Pan of biscuits out of the oven next to a plate of bacon." title="Pan of biscuits out of the oven next to a plate of bacon." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/biscuits.jpg" alt="Pan of biscuits out of the oven next to a plate of bacon." title="Pan of biscuits out of the oven next to a plate of bacon." class="photo">
 #+END_EXPORT
 
 *** Ingredients
     3. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.
     4. Crumble the bacon into the gravy and season with salt and pepper before serving.
 
-** Pancakes
-   :PROPERTIES:
-   :CUSTOM_ID: pancakes
-   :END:
-  source: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
-
-#+BEGIN_EXPORT html
-<img src="/img/food/pancake.jpg" alt="A pancake with strawberry jalapeno jam and butter." title="A pancake with strawberry jalapeno jam and butter." style="width:45%; float: right; padding: 10px;">
-#+END_EXPORT
-
-*** Ingredients
-
-    - 1  egg
-    - 1  cup all-purpose flour or whole wheat flour
-    - 1  tablespoon sugar
-    - 3  teaspoons baking powder
-    - 1/4  teaspoon salt
-    - 3/4  cup milk
-    - 2  tablespoons vegetable oil or melted butter
-*** COMMENT Directions
-
-    1. In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
-    2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
-    3. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
-
-*** Directions
-
-    1. Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
-    2. Heat pan over medium-high heat, melt butter once warm.
-    3. Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.
-
 ** Crepes
    :PROPERTIES:
    :CUSTOM_ID: crepes
   source: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
 
 #+BEGIN_EXPORT html
-<img src="/img/food/crepe.jpg" alt="Crepe cooking on a skillet." title="Crepe cooking on a skillet." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/crepe.jpg" alt="Crepe cooking on a skillet." title="Crepe cooking on a skillet." class="photo">
 #+END_EXPORT
 
 *** Ingredients
   source: https://cooking.nytimes.com/recipes/6648-dutch-baby, ready-in: 40 minutes
 
 #+BEGIN_EXPORT html
-<img src="/img/food/dutch-baby.jpg" alt="Two quarters of a dutch baby." title="Two quarters of a dutch baby." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/dutch-baby.jpg" alt="Two quarters of a dutch baby." title="Two quarters of a dutch baby." class="photo">
 #+END_EXPORT
 
 *** Ingredients
   source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/eggs-benedict.jpg" alt="Eggs Benedict" title="Eggs Benedict" style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/eggs-benedict.jpg" alt="Eggs Benedict" title="Eggs Benedict" class="photo">
 #+END_EXPORT
 
 *** Ingredients
 *** Directions
 
 #+BEGIN_EXPORT html
-<img src="/img/food/double-boiler.jpg" alt="Hollandaise cooking in double boiler with bacon frying in a pan." title="Hollandaise cooking in double boiler with bacon frying in a pan." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/double-boiler.jpg" alt="Hollandaise cooking in double boiler with bacon frying in a pan." title="Hollandaise cooking in double boiler with bacon frying in a pan." class="photo">
 #+END_EXPORT
 
     1. Fill double boiler part way with water and bring to a gentle simmer. In top of double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.
     5. Spread butter on muffins, add bacon, egg, and sauce.
 
 #+LATEX: \newpage
+** Pancakes
+   :PROPERTIES:
+   :CUSTOM_ID: pancakes
+   :END:
+  source: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
+
+#+BEGIN_EXPORT html
+<img src="/img/food/pancake.jpg" alt="A pancake with strawberry jalapeno jam and butter." title="A pancake with strawberry jalapeno jam and butter." class="photo">
+#+END_EXPORT
+
+*** Ingredients
+
+    - 1  egg
+    - 1  cup all-purpose flour or whole wheat flour
+    - 1  tablespoon sugar
+    - 3  teaspoons baking powder
+    - 1/4  teaspoon salt
+    - 3/4  cup milk
+    - 2  tablespoons vegetable oil or melted butter
+*** COMMENT Directions
+
+    1. In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
+    2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
+    3. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
+
+*** Directions
+
+    1. Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
+    2. Heat pan over medium-high heat, melt butter once warm.
+    3. Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.
+
 * Canning
    :PROPERTIES:
    :CUSTOM_ID: canning
 source: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/
 
 #+BEGIN_EXPORT html
-<img src="/img/food/habanero-jam.jpg" alt="Jars of habanero jam." title="Jars of habanero jam." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/habanero-jam.jpg" alt="Jars of habanero jam." title="Jars of habanero jam." class="photo">
 #+END_EXPORT
 
 *** Ingredients
   source: https://www.simplycanning.com/homemade-ketchup/
 
 #+BEGIN_EXPORT html
-<img src="/img/food/jalapeno-ketchup.jpg" alt="Jars of jalapeno ketchup." title="Jars of jalapeno ketchup." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/jalapeno-ketchup.jpg" alt="Jars of jalapeno ketchup." title="Jars of jalapeno ketchup." class="photo">
 #+END_EXPORT
 
 *** Ingredients
     6. Pour into sterile jars, leaving 1/4" headspace.
     7. Clean rims and steal with lids, boil in canner for 10 minutes.
 
+#+LATEX: \newpage
 ** Homemade Sriracha
    :PROPERTIES:
    :CUSTOM_ID: homemade-sriracha
   source: https://freshbitesdaily.com/sriracha/
 
 #+BEGIN_EXPORT html
-<img src="/img/food/red-peppers.jpg" alt="Red jalapenos on a cutting board." title="Red jalapenos on a cutting board." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/red-peppers.jpg" alt="Red jalapenos on a cutting board." title="Red jalapenos on a cutting board." class="photo">
 #+END_EXPORT
 
 # #+BEGIN_EXPORT html
   source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/pepper-jam.jpg" alt="Jars of pepper jam." title="Jars of pepper jam." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/pepper-jam.jpg" alt="Jars of pepper jam." title="Jars of pepper jam." class="photo">
 #+END_EXPORT
 
 *** Ingredients
   source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
 #+BEGIN_EXPORT html
-<img src="/img/food/pickled-jalapeno.jpg" alt="pickled jalapenos" title="pickled jalapenos" style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/pickled-jalapeno.jpg" alt="pickled jalapenos" title="pickled jalapenos" class="photo">
 #+END_EXPORT
 
 *** Ingredients
   source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour
 
 #+BEGIN_EXPORT html
-<img src="/img/food/strawberry-jalapeno.jpg" alt="Jars of strawberry jalapeno jam."  title="Jars of strawberry jalapeno jam." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/strawberry-jalapeno.jpg" alt="Jars of strawberry jalapeno jam."  title="Jars of strawberry jalapeno jam." class="photo">
 #+END_EXPORT
 
 *** Ingredients
     3. Stir in sugar while stirring over heat. Bring to a rolling boil and keep for 1 minute before removing from heat.
     4. Fill jars with jam and process in hot water bath.
 
+#+LATEX: \newpage
 * Desserts
    :PROPERTIES:
    :CUSTOM_ID: desserts
    :END:
-** COMMENT Apple Crumble
+** Apple Crumble
    :PROPERTIES:
    :CUSTOM_ID: apple-crumble
    :END:
   source: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/pies.jpg" alt="Blueberry, raspberry, and blackberry strawberry pies." title="Blueberry, raspberry, and blackberry strawberry pies." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/pies.jpg" alt="Blueberry, raspberry, and blackberry strawberry pies." title="Blueberry, raspberry, and blackberry strawberry pies." class="photo">
 #+END_EXPORT
 
 *** Ingredients
   source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
 #+BEGIN_EXPORT html
-<img src="/img/food/donuts.jpg" alt="Homemade doughnuts with different kinds of glaze." title="Homemade doughnuts with different kinds of glaze." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/donuts.jpg" alt="Homemade doughnuts with different kinds of glaze." title="Homemade doughnuts with different kinds of glaze." class="photo">
 #+END_EXPORT
 
 *** Ingredients
     2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.
     3. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
         #+BEGIN_EXPORT html
-	<img src="/img/food/donuts-rising.jpg" alt="Doughnuts rising in the oven." title="Doughnuts rising in the oven." style="width:45%; float: right; padding: 10px;">
+	<img src="/img/food/donuts-rising.jpg" alt="Doughnuts rising in the oven." title="Doughnuts rising in the oven." class="photo">
         #+END_EXPORT
     4. Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
     5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
        1. whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
        2. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
 
-#+LATEX: \newpage
 ** Butter Flaky Pie Crust
    :PROPERTIES:
    :CUSTOM_ID: butter-flaky-pie-crust
 # , servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/pie-crust.jpg" alt="Pie crust pressed in pan." title="Pie crust pressed in pan." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/pie-crust.jpg" alt="Pie crust pressed in pan." title="Pie crust pressed in pan." class="photo">
 #+END_EXPORT
 
 *** Ingredients
     1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
     2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
 
+#+LATEX: \newpage
 ** Chocolate Chip Cookies
    :PROPERTIES:
    :CUSTOM_ID: chocolate-chip-cookies
     4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
     5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
 
-** Jam Filled Butter Cookies
-   :PROPERTIES:
-   :CUSTOM_ID: jam-butter-cookies
-   :END:
-   source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/
-
-#+BEGIN_EXPORT html
-<img src="/img/food/jam-cookies.jpg" alt="Jam cookies" title="Habanero, strawberry jalapeno, and coffee jam cookies" style="width:45%; float: right; padding: 10px;">
-#+END_EXPORT
-
-*** Ingredients
-
-   - 3/4 cup butter
-   - 1/2 cup sugar
-   - 2 egg yolks
-   - 1 3/4 cups flour
-   - 1/2 cup fruit preserves
-
-*** Directions
-
-   1. Preheat oven to 375F.
-   2. In a medium bowl, cream together the butter, white sugar and egg yolks.
-   3. Mix in flour a little bit at a time until a soft dough forms.
-   4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
-   5. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie.
-   6. Fill the hole with 1/2 teaspoon of preserves.
-   7. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
-
 ** Cocoa Pie
    :PROPERTIES:
    :CUSTOM_ID: cocoa-pie
   source: grandma's cookbook
 
 #+BEGIN_EXPORT html
-<img src="/img/food/cocoa-pie.jpg" alt="Completed cocoa pie with meringue." title="Completed cocoa pie with meringue." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/cocoa-pie.jpg" alt="Completed cocoa pie with meringue." title="Completed cocoa pie with meringue." class="photo">
 #+END_EXPORT
 
 *** Ingredients
   source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/anise-cookies.jpg" alt="Box of anise cookies." title="Box of anise cookies." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/anise-cookies.jpg" alt="Box of anise cookies." title="Box of anise cookies." class="photo">
 #+END_EXPORT
 
 *** Ingredients
 
-     - 4 cups all-purpose flour Step 1
+     - 4 cups flour
      - 1 cup white sugar
      -  1/2 cup milk
      - 2 eggs
      3. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
      4. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
 
+** Jam Filled Butter Cookies
+   :PROPERTIES:
+   :CUSTOM_ID: jam-butter-cookies
+   :END:
+   source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/
+
+#+BEGIN_EXPORT html
+<img src="/img/food/jam-cookies.jpg" alt="Jam cookies" title="Habanero, strawberry jalapeno, and coffee jam cookies" class="photo">
+#+END_EXPORT
+
+*** Ingredients
+
+   - 3/4 cup butter
+   - 1/2 cup sugar
+   - 2 egg yolks
+   - 1 3/4 cups flour
+   - 1/2 cup fruit preserves
+
+*** Directions
+
+   1. Preheat oven to 375F.
+   2. In a medium bowl, cream together the butter, white sugar and egg yolks.
+   3. Mix in flour a little bit at a time until a soft dough forms.
+   4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
+   5. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie.
+   6. Fill the hole with 1/2 teaspoon of preserves.
+   7. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
+
 ** Lemon Custard Filling
    :PROPERTIES:
    :CUSTOM_ID: lemon-custard
      4. Remove from heat and stir in lemon juice and butter.
      5. Cover with plastic wrap until completely cooled.
 
+
 #+LATEX: \newpage
 ** Maple Doughnut Glaze
    :PROPERTIES:
   source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
 #+BEGIN_EXPORT html
-<img src="/img/food/maple-glaze.jpg" alt="Maple glaze on doughnuts." title="Maple glaze on doughnuts." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/maple-glaze.jpg" alt="Maple glaze on doughnuts." title="Maple glaze on doughnuts." class="photo">
 #+END_EXPORT
 
 *** Ingredients
 
 * Entrées
    :PROPERTIES:
-   :CUSTOM_ID: entres
+   :CUSTOM_ID: entrees
    :END:
 ** Ahi Ogo Poke
    :PROPERTIES:
   source: https://www.youtube.com/watch?v=2FXckaZQT7o
 
 #+BEGIN_EXPORT html
-<img src="/img/food/just-poke.jpg" alt="Bowl of Ahi Poke with green onions and sesame seeds." title="Bowl of Ahi Poke with green onions and sesame seeds." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/just-poke.jpg" alt="Bowl of Ahi Poke with green onions and sesame seeds." title="Bowl of Ahi Poke with green onions and sesame seeds." class="photo">
 #+END_EXPORT
 
 *** Ingredients
      source: https://rasamalaysia.com/green-curry/, servings: 3, prep-time: 5 minutes, cook-time: 15 minutes, ready-in: 20 minutes
 
 #+BEGIN_EXPORT html
-<img src="/img/food/green-curry.jpg" alt="Bowl of green curry on rice." title="Bowl of green curry on rice." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/green-curry.jpg" alt="Bowl of green curry on rice." title="Bowl of green curry on rice." class="photo">
 #+END_EXPORT
 
 *** Ingredients
    :END:
   source: https://www.youtube.com/watch?v=zQCmaoOlWks, prep-time: 10 mins, cook-time: 12-17 hours
 #+BEGIN_EXPORT html
-<img src="/img/food/kalua-pork.jpg" alt="Dutch oven with shredded kalua pork." title="Dutch oven with shredded kalua pork." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/kalua-pork.jpg" alt="Dutch oven with shredded kalua pork." title="Dutch oven with shredded kalua pork." class="photo">
 #+END_EXPORT
 
 *** Ingredients
      5. Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the  meat.
      6. Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.
 
-
 ** Kau Yuk
    :PROPERTIES:
    :CUSTOM_ID: kau-yuk
      7. Cut into smaller pieces, then put into bowl with marinade. Leave for ~30-45 minutes.
      8. Steam in bowl for 3-3.5 hours until meat is tender.
 
+#+LATEX: \newpage
 ** Mochiko Chicken
    :PROPERTIES:
    :CUSTOM_ID: mochiko-chicken
   source: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes
 
 #+BEGIN_EXPORT html
-<img src="/img/food/mochiko-chicken.jpg" alt="Mochiko Chicken" title="Mochiko Chicken" style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/mochiko-chicken.jpg" alt="Mochiko Chicken" title="Mochiko Chicken" class="photo">
 #+END_EXPORT
 
 *** Ingredients
   source: https://soupeduprecipes.com/sesame-chicken/
 
 #+BEGIN_EXPORT html
-<img src="/img/food/sesame-chicken.jpg" alt="Sesame chicken with rice and broccoli." title="Sesame chicken with rice and broccoli." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/sesame-chicken.jpg" alt="Sesame chicken with rice and broccoli." title="Sesame chicken with rice and broccoli." class="photo">
 #+END_EXPORT
 
 *** Ingredients
     5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
     6. Cook rice until golden while stirring, then add spam and egg and continue to stir.
 
+#+LATEX: \newpage
 ** Spicy Ahi Tuna Poke Bowl
    :PROPERTIES:
    :CUSTOM_ID: spicy-ahi-poke
   source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/poke.jpg" alt="Plate of Ahi Limu Poke with rice and spicy poke sauce." title="Plate of ahi limu poke with rice and spicy poke sauce." style="width:45%; float: right; padding: 10px;">
+<img src="/img/food/poke.jpg" alt="Plate of Ahi Limu Poke with rice and spicy poke sauce." title="Plate of ahi limu poke with rice and spicy poke sauce." class="photo">
 #+END_EXPORT
 
 *** Ingredients
     9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 
 
-#+LATEX: \newpage
 ** Steamed Dumplings
    :PROPERTIES:
    :CUSTOM_ID: steamed-dumplings
     1. In a bowl, combine the first seven ingredients.
     2. Stir in the blue cheese.
     3. Cover and chill at least 2 hours. Store in the refrigerator.
-** COMMENT Burger Buns
-  source: http://leitesculinaria.com/81501/recipes-hamburger-buns.html, servings: 12 buns, prep-time: 25 minutes, cook-time: 15 minutes, ready-in: 1 hour 45 minutes
+#+LATEX: \newpage
+** Chicken Enchalada Soup
+   :PROPERTIES:
+   :CUSTOM_ID: chicken-enchalada-soup
+   :END:
+source: copy kat recipes, Makes 1 1/2 gallons or 16-20 servings.
+# This recipe can be halved and does freeze well.
 
 *** Ingredients
+    - 1/2 c. Vegetable oil
+    - 1/4 c. Chicken base
+    - 3 c.  Diced Yellow onions
+    - 2 tsp. ground Cumin
+    - 2 tsp. Chili powder
+    - 2 tsp. granulated garlic
+    - 1/2 tsp. Cayenne pepper
+    - 2 c.    Masa Harina
+    - 4 quarts Water divided
+    - 2 c. crushed Tomatoes
+    - 1/2 lb. processed American cheese, cut in small cubes
+    - 3 lb. cooked, cubed chicken
 
-    - 3/4 to 1   cup   lukewarm water
-    - 2   tablespoons   unsalted butter   cold, cut into pieces
-    - 1   large   egg
-    - 3 1/2   cups flour
-    - 1/4   cup   granulated sugar
-    - 1 1/4   teaspoons   salt
-    - 1   tablespoon   instant  yeast
-    - 3   tablespoons   butter, melted   plus more for the baking sheet
+*** Directions
 
-*** COMMENT Directions
+    1. In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
+    2. In another container, combine masa Harina with 1 quart water.  Stir until all lumps dissolve.  Add to  sauteed onions and bring to a boil.
+    3. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.  This will eliminate any raw taste from Masa Harina.
+    4. Add remaining 3 quarts water to pot.  Add tomatoes; let  mixture return to boil stirring occasionally.
+    5. Add cheese to soup.  Cook stirring occasionally, until cheese melts.
+    6. Add  chicken; heat through.
+    7. Pico de Gallo: Combine Diced tomatoes, Diced seeded fresh jalapenos, Chopped red onion, Chopped fresh cilantro, and toss with lemon juice.  Allow to marinate for at least a few hours, drain off juice before serving.
 
-    1. Mix and knead all of the dough ingredients except for the melted butter by hand,  mixer , or bread machine until a soft, smooth dough forms.
-    2. Cover the dough and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
-    3. Gently deflate the dough and divide it into 12 pieces.
-    4. Shape each piece into a round ball, then flatten it to a squat round blob about 2 1/2 inches (8 cm) across. (Another easy way to shape buns, besides rolling them into balls and flattening, is to gently deflate the dough and form it into a smooth 8-inch (20-cm) log. Using a  serrated knife , slice the log into 12 pieces. Gently tug the edges of each piece underneath the ball of dough to form a squat ball.)
-    5. Place the buns on a lightly buttered or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
-    6. Preheat the oven to 375°F (190°C).
-    7. Brush  the buns with about half the melted butter and bake until golden, 12 to 18 minutes. If you’d like sesame or poppy seeds sprinkled atop your buns, brush the buns with the egg wash rather than the melted butter prior to baking as it’ll make the seeds adhere. Sprinkle the buns with the seeds and bake as instructed. (When you separate the egg, feel free to add the extra egg yolk to the dough for slightly richer results.)
-    8. As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely. Proceed as desired.
-*** Directions
-    1. Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
-    2. Let rise for 1-2 hours or until doubled.
-    3. Gently deflate and divide into 12 pieces.
-    4. Shape into balls and flatten to blobs around 2 1/2 in. across.
-    5. Place buns on buttered baking sheet and let rise for an hour until puffy.
-    6. Preheat oven to 375F. Brush buns with half of butter and bake until golden. If adding sesame seeds, brush with egg wash instead.
-    7. Brush with remaining butter after removing from oven. Cool on a wire rack.
+# not salt and not powder there is a huge difference
+# don't use bouillon use base I know Sam's carrys it
+# Tortilla strips are just different colored and flavored corn tortillas cut into strips and deep fried.
+# Mixed cheese is a combination of aged cheddar cheese, Monterey jack cheese and jalapeno jack cheese shredded then tossed together.
+  
 ** Cream Tuna
    :PROPERTIES:
    :CUSTOM_ID: cream-tuna
    2. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
    3. Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
 
-#+LATEX: \newpage
 ** Queso
    :PROPERTIES:
    :CUSTOM_ID: queso
     4. Reduce heat and add shredded cheese slowly.
     5. Stir in tomatoes, hot sauce, and cilantro. Add milk if needed for texture. 
 
-** COMMENT Chicken Enchalada Soup
-   :PROPERTIES:
-   :CUSTOM_ID: chicken-enchalada-soup
-   :END:
-source: found on Copy Kat Recipes, Makes 1 1/2 gallons or 16-20 servings.
-# This recipe can be halved and does freeze well.
-
-*** Ingredients
-    - 1/2 c. Vegetable oil
-    - 1/4 c. Chicken base
-    - 3 c.  Diced Yellow onions
-    - 2 tsp. ground Cumin
-    - 2 tsp. Chili powder
-    - 2 tsp. granulated garlic
-    - 1/2 tsp. Cayenne pepper
-    - 2 c.    Masa Harina
-    - 4 quarts Water divided
-    - 2 c. crushed Tomatoes
-    - 1/2 lb. processed American cheese, cut in small cubes
-    - 3 lb. cooked, cubed chicken
-
-*** Directions
-
-    1. In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
-    2. In another container, combine masa Harina with 1 quart water.  Stir until all lumps dissolve.  Add to  sauteed onions and bring to a boil.
-    3. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.  This will eliminate any raw taste from Masa Harina.
-    4. Add remaining 3 quarts water to pot.  Add tomatoes; let  mixture return to boil stirring occasionally.
-    5. Add cheese to soup.  Cook stirring occasionally, until cheese melts.
-    6. Add  chicken; heat through.
-    7. Pico de Gallo: Combine Diced tomatoes, Diced seeded fresh jalapenos, Chopped red onion, Chopped fresh cilantro, and toss with lemon juice.  Allow to marinate for at least a few hours, drain off juice before serving.
-
-# not salt and not powder there is a huge difference
-# don't use bouillon use base I know Sam's carrys it
-# Tortilla strips are just different colored and flavored corn tortillas cut into strips and deep fried.
-# Mixed cheese is a combination of aged cheddar cheese, Monterey jack cheese and jalapeno jack cheese shredded then tossed together.
-  
 ** COMMENT Southwestern Vegetable Soup  
    :PROPERTIES:
    :CUSTOM_ID: southwest-veg-soup