commit: 3c6e6370685fc394193f4b415a82c0fe3a783b22
parent 349bd52d26fc69a193a4da56c7d5e6071f38e068
Author: rekkabell <rekkabell@gmail.com>
Date: Sat, 11 Dec 2021 15:47:49 -0800
*
Diffstat:
3 files changed, 4 insertions(+), 4 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -150,7 +150,7 @@
<dc:creator><![CDATA[Rekka Bellum]]></dc:creator>
<description>
<![CDATA[<img src='https://grimgrains.com/media/recipes/corn_pone.jpg' width='600'/>
-<div><p>Corn pone has been part of our diet since 2016, after our good friend Claudia made some for us.</p><p>Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.</p><p>This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.</p><p>Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.</p><p><b>Oven version</b></p><p>To prepare corn pone in the head, preheat oven to 190 °C (375 °F). Preheat cast iron skillet in oven, then spread mixture in skillet. Bake for 30-35 min, or until edges start to brown.</p></div><p><a href='https://grimgrains.com/site/corn_pone.html'>Continue reading</a></p>]]>
+<div><p>Corn pone has been part of our diet since 2016, after our good friend Claudia made some for us.</p><p>Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.</p><p>This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.</p><p>Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.</p><p><b>Oven version</b></p><p>To prepare corn pone in the head, preheat oven to 190 °C (375 °F). Preheat cast iron skillet in oven, then spread mixture in skillet. Bake for 30 min, or until edges start to brown.</p></div><p><a href='https://grimgrains.com/site/corn_pone.html'>Continue reading</a></p>]]>
</description>
</item>
<item>
diff --git a/site/corn_pone.html b/site/corn_pone.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — corn pone</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>corn pone</h1><h2>1 big corn cake — 25 minutes</h2><img src='../media/recipes/corn_pone.jpg'/><div class='col2'><p>Corn pone has been part of our diet since 2016, after our good friend Claudia made some for us.</p><p>Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.</p><p>This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.</p><p>Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.</p><p><b>Oven version</b></p><p>To prepare corn pone in the head, preheat oven to 190 °C (375 °F). Preheat cast iron skillet in oven, then spread mixture in skillet. Bake for 30-35 min, or until edges start to brown.</p></div><dl class='ingredients'><h3>mix</h3><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a><u>150 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>boiling, 250 ml</u></dt></dl><ul class='instructions'><li>Place <i>150 g (1 cup)</i> <a href='cornmeal.html'>yellow cornmeal</a>, <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and <i>1.25 g (1/4 tsp)</i> <a href='salt.html'>salt</a> in a bowl. Pour <i>250 ml (1 cup)</i> of <a href='water.html'>boiling water</a> over the cornmeal mix, stir well. The cornmeal mix should be wet, and easy to form into shapes.</li><li>Cover bottom of a <u>20 cm (7 in)</u> cast-iron skillet with some <a href='olive_oil.html'>olive oil</a>, bring up to medium heat. When the oil is hot, press the cornmeal mix into the pan, and fry until bottom is browned. Put a plate over the top of the pan, keep your hand on the plate and flip the pan so that the corn cake ends up cooked side up on the plate. Then, slide the corn cake back into the pan (cooked side up).</li><li>Brown bottom for an additional <u>4 to 6 minutes</u>, or until well-cooked. Cut corn cake into two, and slide into two bowls. Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes.</li><li>As a topping, we like to add whatever vegetable we happen to have on hand. Green cabbage (or red), rutabaga, daikon, carrots or potatoes, all work well. The rule is to cut them small and even so they cook fast, and so they cook through. As flavoring, we sautée garlic and yellow onion in a pan first, along with either kimchi (we make kimchi often) or half of a 7oz can of chipotle peppers in adobo sauce. Then, we sautée everything together in a pan until well-cooked.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — corn pone</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>corn pone</h1><h2>1 big corn cake — 25 minutes</h2><img src='../media/recipes/corn_pone.jpg'/><div class='col2'><p>Corn pone has been part of our diet since 2016, after our good friend Claudia made some for us.</p><p>Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.</p><p>This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.</p><p>Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.</p><p><b>Oven version</b></p><p>To prepare corn pone in the head, preheat oven to 190 °C (375 °F). Preheat cast iron skillet in oven, then spread mixture in skillet. Bake for 30 min, or until edges start to brown.</p></div><dl class='ingredients'><h3>mix</h3><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a><u>150 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>boiling, 250 ml</u></dt></dl><ul class='instructions'><li>Place <i>150 g (1 cup)</i> <a href='cornmeal.html'>yellow cornmeal</a>, <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and <i>1.25 g (1/4 tsp)</i> <a href='salt.html'>salt</a> in a bowl. Pour <i>250 ml (1 cup)</i> of <a href='water.html'>boiling water</a> over the cornmeal mix, stir well. The cornmeal mix should be wet, and easy to form into shapes.</li><li>Cover bottom of a <u>20 cm (7 in)</u> cast-iron skillet with some <a href='olive_oil.html'>olive oil</a>, bring up to medium heat. When the oil is hot, press the cornmeal mix into the pan, and fry until bottom is browned. Put a plate over the top of the pan, keep your hand on the plate and flip the pan so that the corn cake ends up cooked side up on the plate. Then, slide the corn cake back into the pan (cooked side up).</li><li>Brown bottom for an additional <u>4 to 6 minutes</u>, or until well-cooked. Cut corn cake into two, and slide into two bowls. Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes.</li><li>As a topping, we like to add whatever vegetable we happen to have on hand. Green cabbage (or red), rutabaga, daikon, carrots or potatoes, all work well. The rule is to cut them small and even so they cook fast, and so they cook through. As flavoring, we sautée garlic and yellow onion in a pan first, along with either kimchi (we make kimchi often) or half of a 7oz can of chipotle peppers in adobo sauce. Then, we sautée everything together in a pan until well-cooked.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -229,7 +229,7 @@ add_part(&carrot_kinpira_onigirazu, &carrot_kinpira_onigirazu_wrapper);
// corn pone
Recipe corn_pone = create_recipe("corn pone", maindish, "1 big corn cake", 20211211, 25);
-set_description(&corn_pone, "<p>Corn pone has been part of our diet since 2016, after our good friend Claudia made some for us.</p><p>Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.</p><p>This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.</p><p>Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.</p><p><b>Oven version</b></p><p>To prepare corn pone in the head, preheat oven to 190 °C (375 °F). Preheat cast iron skillet in oven, then spread mixture in skillet. Bake for 30-35 min, or until edges start to brown.</p>");
+set_description(&corn_pone, "<p>Corn pone has been part of our diet since 2016, after our good friend Claudia made some for us.</p><p>Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.</p><p>This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.</p><p>Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.</p><p><b>Oven version</b></p><p>To prepare corn pone in the head, preheat oven to 190 °C (375 °F). Preheat cast iron skillet in oven, then spread mixture in skillet. Bake for 30 min, or until edges start to brown.</p>");
RecipePart corn_pone_mix = create_part("mix");
add_instruction(&corn_pone_mix, "Place <i>150 g (1 cup)</i> <a href='cornmeal.html'>yellow cornmeal</a>, <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and <i>1.25 g (1/4 tsp)</i> <a href='salt.html'>salt</a> in a bowl. Pour <i>250 ml (1 cup)</i> of <a href='water.html'>boiling water</a> over the cornmeal mix, stir well. The cornmeal mix should be wet, and easy to form into shapes.");
add_instruction(&corn_pone_mix, "Cover bottom of a <u>20 cm (7 in)</u> cast-iron skillet with some <a href='olive_oil.html'>olive oil</a>, bring up to medium heat. When the oil is hot, press the cornmeal mix into the pan, and fry until bottom is browned. Put a plate over the top of the pan, keep your hand on the plate and flip the pan so that the corn cake ends up cooked side up on the plate. Then, slide the corn cake back into the pan (cooked side up).");
