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@@ -360,31 +360,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
    2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
    3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
    4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
-** COMMENT Orange Pectin
-   :PROPERTIES:
-   :source-url: https://www.livestrong.com/article/238484-how-to-make-pectin-orange-peel/
-   :END:
-*** Ingredients:
-
-    - 6-8 oranges
-    - 2 cups of water
-    - 2 tablespoons of lemon juice
-    - Nonreactive stainless steel or enamel pot
-    - Jelly bag or strainer with cheesecloth
-    - 70% rubbing alcohol
-    - Small jar with lid 
-
-*** Instructions:
-
-    1. Peel the oranges. Keep as much of the white membranous part of the peel as possible, since this is particularly high in pectin.
-    2. Cut the orange peel into narrow strips and use a knife to remove the white part of the peel, also known as the pith.
-    3. Dice the pith into small pieces.
-    4. Add 2 tablespoons of lemon juice to the chopped pith. You can allow this mixture to sit for one hour or move onto the next step, depending on how much time you have.
-    5. Add the water to the pith and lemon juice mixture and let sit for one hour.
-    6. Bring the mixture of water, pith and lemon juice to a boil and then let it simmer. If you allowed the pith and lemon juice mixture to sit for one hour prior to adding water, you can simmer for only 10 minutes. If not, simmer for 20 minutes.
-    7. Pour the mixture into a jelly bag or a strainer lined with cheesecloth and allow it to drain overnight. Pressing on the solids will allow you to extract more juice but may also make your pectin cloudy.
-    8. Test the drained liquid for pectin content. To do this, mix 1 tablespoon of rubbing alcohol and 1 tablespoon of the drained liquid in a small jar with a lid and shake. Let it stand one minute and examine the contents of the jar. If the mixture has formed one jelly-like mass, the juice has a high pectin content. Several smaller lumps indicate medium pectin. If there are a lot of little lumps, you may not have enough pectin to make jelly. If you desire a higher pectin concentration, simmer the drained liquid until half the liquid has evaporated and retest the resulting liquid for pectin content.
-
 ** Pickled Jalapeño Peppers
    :PROPERTIES:
    :source-url: https://vanillaandbean.com/pickled-jalapeno-peppers/
@@ -441,30 +416,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     2. Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve.  Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute.  One half teaspoon butter may be added to keep down the foam, if desired.  Letting this mixture sit for about 5 minutes discourages the fruit from separating.
     3. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
     4. Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface.  (While cooling, I shake frequently to redistribute content.)  Allow to cool overnight. Store in a cool, dark area.
-** COMMENT Sweet & Spicy Pepper Jelly
-   :PROPERTIES:
-   :source-url: https://www.loveandoliveoil.com/2020/09/sweet-spicy-pepper-jelly.html
-   :servings: 32 fluid ounces
-   :cook-time: 30 minutes
-   :ready-in: 45 minutes
-   :END:
-
-*** Ingredients
-
-    - 3-4 sweet bell peppers, seeded and finely chopped (1 cup chopped)
-    - 4-6 spicy peppers, seeded and finely chopped (1/2 cup chopped)
-    - 1 1/2 cups cider vinegar (5% acidity)
-    - 2 1/2 cups (500g) granulated sugar, divided
-
-*** Directions
-
-    1. Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use.
-    2. To prepare peppers, remove stems and seeds and chop finely. You can vary the proportion of sweet and spicy peppers, or even use entirely sweet peppers, as long as you have a total of 1 1/2 cups of finely chopped pepper.
-    3. In a bowl, whisk together 1/2 cup sugar and pectin until evenly incorporated.
-    4. Combine peppers and cider vinegar in a heavy saucepan set over medium heat. Cover and simmer, stirring occasionally, for 10 minutes to soften the peppers.
-    5. Add calcium water and increase heat to medium-high; bring to a full rolling boil, then whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil.
-    6. Stir in remaining 2 cups of sugar and return to a full boil.
-    7. Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
 * Desserts
 ** Berry Pie
    :PROPERTIES:
@@ -495,37 +446,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
      3. Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
      4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
 
-** COMMENT Blueberry Pie
-   :PROPERTIES:
-   :source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
-   :servings: 1 pie
-   :prep-time: 30 mins
-   :ready-in: 2 hours
-   :END:
-
-*** Ingredients
-
-    - 1 pie crust (double recipe for all butter pie crust)
-    - frozen blueberries (or 6 cups, about 2 1/4 pounds or 1 kilo of fresh, rinsed and stems removed, if using frozen, defrost and drain first)
-    - 1/2 teaspoon lemon zest
-    - 1 tablespoon lemon juice
-    - 1/4 cup all purpose flour (for thickening)
-    - 1/2 cup white granulated sugar (100g)
-    - 1/4 teaspoon cinnamon
-    - 2 tablespoons butter (unsalted, cut into small pieces)
-    - 1 egg
-    - 1 tablespoon milk 
-
-*** Directions
-
-    1. Prepare the bottom crust: Remove a dough disc from refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide. Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.
-    2. Make the blueberry filling: Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling. Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.
-    3. Fill the bottom crust: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.
-    4. Roll out the second dough disc: Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in refrigerator while you make the egg wash.
-    5. Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F.
-    6. Brush the pie with the egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).
-    7. Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
-    8. Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving. 
 ** Boston Cream Doughnuts
    :PROPERTIES:
    :source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
@@ -616,32 +536,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     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.
 
-** COMMENT Classic Strawberry Pie
-   :PROPERTIES:
-   :source-url: https://www.myrecipes.com/recipe/classic-strawberry-pie
-   :servings: 8 servings (serving size: 1 slice pie and 1 tablespoon whipped topping)
-   :prep-time: 15 minutes
-   :cook-time: 14 minutes
-   :ready-in: 3 hours, 29 minutes
-   :END:
-
-*** Ingredients
-
-    - 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
-    - 1 (1-pound) package fresh strawberries, sliced (about 3 cups)
-    - 1/2 cup sugar
-    - 1 cup water
-    - 2  1/2 tablespoons cornstarch
-    - 2 teaspoons lemon juice
-    - 2 teaspoons sugar-free strawberry-flavored gelatin
-    - 1/2 cup frozen whipped topping, thawed
-
-*** Directions
-
-    1. Preheat oven to 450F
-    2. Unroll dough into a 9-inch pie plate. Fold edges under and flute; pierce bottom and sides with a fork. Bake at 450° for 9 minutes or until lightly browned. Cool completely.
-    3. Meanwhile, combine strawberries and sugar in a medium bowl; toss well, and set aside.
-    4. Combine water, cornstarch, and lemon juice in a small saucepan, stirring until well blended. Bring to a boil, and cook 1 minute or until thick, stirring constantly. Add gelatin, stirring until gelatin dissolves. Pour over strawberries, stirring to coat. Pour into prepared crust. Cover and chill at least 3 hours. Top each serving with whipped topping.
 ** Cocoa Pie
    :PROPERTIES:
    :source-url: Grandma's Cookbook
@@ -672,37 +566,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
        2. Gradually add 1/2 cup sugar and beat until shiny.
        3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
 
-** COMMENT Italian Anise Cookies
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/240649/italian-anise-cookies/
-   :servings: 40
-   :prep-time: 15 mins
-   :cook-time: 15 mins
-   :ready-in: 1hr 30 mins
-   :END:
-
-*** Ingredients
-
-     - For Cookies:
-       - 4 large eggs
-       - 1 cup white sugar
-       -  3/4 cup vegetable oil
-       - 1 teaspoon anise oil
-       - 5 cups all-purpose flour
-       - 2 tablespoons baking powder
-     - For Icing:
-       -  1/2 cup confectioners' sugar, or more as needed
-       - 2 tablespoons milk, or more as needed
-
-*** Directions
-
-    1. Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry.
-    2. Refrigerate dough, 30 minutes to overnight.
-    3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
-    4. Roll dough into walnut-size balls and arrange on the prepared baking sheet.
-    5. Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
-    6. Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.
-
 ** Italian Anisette Cookies
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
@@ -773,65 +636,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 *** Directions
 
     1. In a small bowl, whisk all ingredients until smooth.
-** COMMENT No Fail Pie Crust
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/22132/no-fail-pie-crust-iii/
-   :servings: 4 9-inch pie crusts
-   :prep-time: 30 mins
-   :ready-in: 1 day
-   :END:
-
-*** Ingredients
-
-    - 4 cups all-purpose flour
-    - 1/2 teaspoon salt
-    - 2 cups butter
-    - 1 egg, lightly beaten
-    - 1 teaspoon vinegar
-    - 3 fluid ounces cold water 
-
-*** Directions
-
-    1. In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
-    2. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
-    3. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
-
-** COMMENT Super Soft Glazed Doughnuts
-   :PROPERTIES:
-   :source-url: https://www.kitchenathoskins.com/2018/05/06/super-soft-glazed-doughnuts/
-   :servings: 25 doughnuts
-   :prep-time: 15 mins
-   :cook-time: 12 mins
-   :END:
-
-*** Ingredients
-
-    - 1 and 1/2    cups   milk, lukewarm (whole milk or 2%)
-    - 1   stick   unsalted butter ( 1/2 cup ), room temperature
-    - 4 and 1/2   teaspoons   active dry yeast
-    - 3   large    eggs, room temperature
-    - 6    tablespoons   sugar
-    - 1 and 1/2   teaspoons   salt
-    - 1    teaspoon   freshly grated nutmeg
-    - 5 cups +  1/4 cup + 2 tablespoons    all purpose flour, divided
-    - additional flour for dusting
-    - vegetable oil, for deep frying
-    - 3   cups   confectioners sugar
-    - 5 to 6    tablespoons   water
-    - 1 and 1/2   teaspoons   vanilla extract
-    - 2   pinches   salt
-
-*** Directions
-
-    1. Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your  stand mixer . Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
-    2. Add remaining all purpose flour ( 3 cups + 1/4 cup + 2 tablespoons ) and  switch to a dough hook , knead on medium speed for additional 3 minutes (dough will be very soft).  Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for about 1 1/2 hours  or until doubled in size.
-    3. Dust working surface liberally with all purpose flour, Dump dough and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter ( if you don’t have one, then use a 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes). You can cut more holes out of the scraps. 
-    4. Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45 – 60 minutes. 
-    5. Line a large baking sheet with paper towels and place a wire rack on top. 
-    6. When ready to fry, add vegetable oil in a large dutch oven until comes to about 2-inches height. Place over medium high heat until 330 to 340 degrees (use a  deep fry thermometer  , refer notes if you do not own one). Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides (45-60 seconds per side). Remove doughnuts onto the cooling rack.
-    7. Repeat until all doughnuts and holes have been fried. 
-    8. In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick. 
-    9. Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack.   Let glaze set for about 20 minutes before serving. We never wait that long around here:) 
 * Entrées
 ** Ahi Ogo Poke
    :PROPERTIES:
@@ -866,26 +670,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     2. Marinate any meat for 3 to 4 days.
     3. Cook meat on grill.
 
-** COMMENT Kalua Pig in a Slow Cooker
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/24035/kalua-pig-in-a-slow-cooker/
-   :servings: 12
-   :prep-time: 10 mins
-   :cook-time: 20 hours 10 mins
-   :END:
-
-*** Ingredients
-
-     - 1 (6 pound) pork butt roast
-     - 1  1/2 tablespoons Hawaiian sea salt
-     - 1 tablespoon liquid smoke flavoring
-
-*** Directions
-
-     1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
-     2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
-     3. Remove meat from slow cooker, and shred,  drippings as needed to moisten.
-
 ** Kalua Pork
    :PROPERTIES:
    :source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
@@ -1253,31 +1037,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
      2. The butter will separate into three different layers.   The butter will become foamy on top.   There will be clear layer in the middle.   Towards the bottom of the pan will be a layer of the milk solids.
      3. When the foamy layer forms.   Spoon off the foamy layer and discard.   Gently decant the middle layer of the butter into a small dish.   You should end up with about a tablespoon of milk solids in the bottom of the pan.   Discard the milk solids. 
      4. Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
-** COMMENT Hawaiian Macaroni Salad
-   :PROPERTIES:
-   :source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
-   :servings: 4
-   :prep-time: 10 minutes
-   :cook-time: 5 minutes
-   :ready-in: 15 minutes
-   :END:
-
-*** Ingredients
-
-    - 1/4 pound dried elbow macaroni pasta
-    - 1/2 cup Best Foods mayonnaise
-    - 1/4 cup onion, grated
-    - 1/4 cup carrots, shredded
-    - 1/4 cup celery, finely diced
-    - 1/4 teaspoon salt
-    - 1/4 teaspoon pepper
-
-*** Directions
-
-    1. Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
-    2. Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
-    3. Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!
-
 ** Macaroni Salad
 
 *** Ingredients