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diff --git a/cookbook/recipes/beef-barley-soup.org b/cookbook/recipes/beef-barley-soup.org
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+#+TITLE: Beef and Barley Soup
+#+DATE: <2025-02-16 Sun 10:01>
+#+TAGS: difficulty:medium cuisine:american flavor-profile:savory dish-type:soup dish-type:main
+#+COOKBOOK_THUMBNAIL: beef-barley-soup-thumb.jpg
+#+COOKBOOK_PREP_TIME: 60 min
+#+COOKBOOK_COOK_TIME: 1440 min
+
+Beef is expensive these days, so I don't eat it often. But beef scraps can be relatively low-cost, and this is a great way to make something delicious and meaty from them.
+
+This is a fairly basic recipe, but it's my Oli's favorite, so I had to write it up.
+
+#+CAPTION: A piping hot bowl, on the slightly more anemic side. This was in the middle of a harsh winter so broth was the main thing that I wanted.
+[[file:beef-barley-soup.jpg]]
+
+* Ingredients
+
+1. Beef leg bones, cut; approx 5 lbs
+2. Beef neck bones, cut; approx. 5 lbs
+3. White wine; 2 cups or vermouth; 1 cup
+4. Flour; maybe 3 tbsp.
+5. Barley; 1 lb
+6. Celery; 6 ribs
+7. Carrot; 4 large
+8. Sweet Onion; 2
+9. Kale; 1 bunch
+10. Garlic; 2 heads
+11. Thyme; 12 sprigs
+12. Rosemary; 1 sprig
+13. Bay leaves; 4
+14. Salt and black pepper
+
+* Equipment
+
+- Baking sheet
+- Instant pot, or stock pot
+- Some vessel for storing the stock
+- Aluminum foil
+
+* Steps
+
+1. The first step is to make the broth. Place the beef leg bones on a baking sheet and place in a cold oven. Turn the oven on to 400°F, and flip occasionally. You want browning, and you want some of the tallow to render out into the bottom of the pan. When you're satisfied with the browning, transfer the leg bones to the instant pot or stock pot. Place the neck bones on the baking sheet and toss to cover in the rendered tallow. Place back in the oven, and brown thoroughly. Transfer the neck bones to the pot. Pour boiling water over the baking sheet and scrape up all of the delicious brown bits, pouring into the pot. Fill the pot with enough water to cover the bones and make stock.
+   1. If you're using an instant pot, I tend to pressure cook for 1 hour on high pressure, then pull the bones out to shred off the usable meat, and then put them back in and pressure cook for an additional hour on low pressure. It's a little better if you let the steam naturally release rather than press down the release tab.
+   2. If you're using a stock pot, well, just simmer it for a couple hours. I'd imagine that 8 is plenty. Scape the meat off the bones two hours in, through, because it completely loses the flavor if you simmer it as long as the bones.
+2. Transfer the stock to a separate container and chill overnight.
+3. The next day, skim the fat off the top and transfer about 4 tbsp. to the (now hopefully clean) pot.
+4. Dice the celery, carrot, and sweet onion, turn the heat on the pot, and saute.
+5. Add the flour and cook until the "raw flour smell" dissipates. Deglaze with the wine or vermouth, followed by the broth, then the barley, and then the herbs. Bring to a boil, then lower the temperature to a bare simmer.
+6. While the soup simmers, cut both heads of garlic crosswise, rub the exposed parts of the cloves with some beef fat, wrap in aluminum foil, and roast at 350°F for 30 minutes.
+7. When the barley is tender, chop the kale and add to the soup, along with the reserved meat scraps. Remove the roast garlic from its skin (squeezing works fairly well) and add to the soup. Cook for 10 more minutes.
+8. Remove the bay leaves and serve.
diff --git a/cookbook/recipes/bread.org b/cookbook/recipes/bread.org
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+++ b/cookbook/recipes/bread.org
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+#+TITLE: High-Fiber Bread
+#+DATE: <2025-03-08 Sat 17:59>
+#+TAGS: difficulty:medium cuisine:american flavor-profile:savory dish-type:baked-good
+#+COOKBOOK_THUMBNAIL: bread-thumb.jpg
+#+COOKBOOK_PREP_TIME: 30 min
+#+COOKBOOK_COOK_TIME: 60 min
+
+#+CAPTION: A slice of bread with a small amount of butter melted over it.
+[[file:bread.jpg]]
+
+* Ingredients
+
+- Water, lukewarm; 660 grams
+- Table sugar; 1 tsp
+- Active dry yeast; 20g
+- All-purpose flour; 375 grams
+- Oat Fiber; 180 grams
+- Vital Wheat Gluten; 105 grams
+- Salt; 10 grams
+
+* Equipment
+
+- Stand mixer or strong forearms
+- Loaf pan
+
+* Steps
+
+1. Dissolve the sugar into the water and add the yeast. Let it bloom so that you can be sure that your yeast is alive.
+2. Thoroughly mix the remaining dry ingredients, then add to the water.
+3. Mix, and then knead for 10 minutes. If you don't have a stand mixer, it might save you some effort if you [[https://www.kingarthurbaking.com/blog/2017/09/29/autolyse-sourdough][autolyse]] the dough.
+4. Transfer the dough to a loaf pan and cover with a damp hand towel.
+5. Proof for 1 hour, then press down and re-cover.
+6. Bake at 450°F for 45 minutes.
+7. Transfer to cooling rack.
diff --git a/cookbook/recipes/brisket.org.ignore b/cookbook/recipes/brisket.org.ignore
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+Cover after 4h
+Maintain at 200 as long as you can
+Get up to 160
+Increase to 235 in last 4 hours of cooking
+Pull at 195
+
+Smoky fat trick
diff --git a/cookbook/recipes/pea-soup.org b/cookbook/recipes/pea-soup.org
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+++ b/cookbook/recipes/pea-soup.org
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+#+TITLE: Split Pea Soup
+#+DATE: <2025-02-16 Sun 10:01>
+#+TAGS: difficulty:easy cuisine:american flavor-profile:savory dish-type:soup dish-type:main
+#+COOKBOOK_THUMBNAIL: split-pea-soup-thumb.jpg
+#+COOKBOOK_PREP_TIME: 30 min
+#+COOKBOOK_COOK_TIME: 120 min
+
+Certainly not the prettiest thing to look at, but this split pea soup is affordable, filling and delicious. It's my grandmother's favorite dish. One of mine, too.
+
+#+CAPTION: Eh, forgive the improper placing. I was starving and just wanted to dig in.
+[[file:split-pea-soup.jpg]]
+
+* Ingredients
+
+1. Ham, diced; 0.5 lbs
+2. Bacon, thick-cut and cut crosswise into small pieces; 0.5 lbs
+3. Dry split peas, any color; 3 lbs
+4. Carrots, diced; 4 large
+5. Celery, diced; 0.5 stalk
+6. Vidalia onion, diced; 2 large
+7. Garlic, finely minced; 8 cloves
+8. Cumin, toasted and freshly ground; 3 tbsp whole
+9. Black peppercorn, toasted and freshly ground; 2 tbsp whole
+10. Bay leaves, dry and ground; 4
+11. Thyme, fresh; 10 sprigs
+12. Stock, homemade -- chicken or pork works well; 2 qts
+13. Salt
+
+* Equipment
+
+- Knife (any)
+- Chopping board
+- Dutch oven or similarly-sized pot
+- Pan or microwave for toasting spices
+- Spice grinder
+
+* Steps
+
+1. Render the fat from the ham and bacon. The easiest way to do this, I've found, is to trim the ham and throw the trimmings along with the bacon into a Dutch oven. Put that into a cold oven and turn the temp up to 275°F. You should end up with a good amount of fat. Maybe a half of an inch or so, if you're using a 6 quart Dutch oven. Throw some lard in there if you're not quite there.
+   #+CAPTION: Rendered fat in the bottom of a Dutch oven.
+   [[file:split-pea-soup-rendering.jpg]]
+2. Remove the trimmings and bacon. Sautee the vegetables in the fat. They will release water. When you've cooked off all the water and your vegetables are beginning to brown, add the garlic, followed by the ground spices after the garlic is fragrant. Bloom the spices in the fat for a bit, then add one quart of your stock, followed by the peas, and the thyme leaves. Put the lid on and simmer.
+   #+CAPTION: Mirepoix being sauteed in the rendered fat.
+   [[file:split-pea-soup-rendering.jpg]]
+3. The peas will soak up the stock and expand. Eventually, it will start to solidify. You'll want to add the rest of the stock in increments.. basically, just add enough until it's at the thickness/thinness you like. If it gets too thick, it might start scortching at the bottom of the pot, so you'll want to keep an eye on it and add more stock if that happens. If you run out of stock, use water.
+4. It takes a touch over an hour of simmering. I'd add the ham 45 minutes in, and the bacon 55 minutes in.
+5. Season to taste with salt.
+6. Enjoy!
+
diff --git a/cookbook/recipes/queso.org b/cookbook/recipes/queso.org
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+++ b/cookbook/recipes/queso.org
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+#+TITLE: Chile con Queso
+#+DATE: <2024-07-20 Sat 15:10>
+#+TAGS: difficulty:trivial cuisine:american cuisine:texmex flavor-profile:savory dish-type:sauce
+#+COOKBOOK_THUMBNAIL: chili-con-queso-thumb.jpg
+#+COOKBOOK_PREP_TIME: 5 min
+#+COOKBOOK_COOK_TIME: 20 min
+
+[[https://en.wikipedia.org/wiki/Chile_con_queso][Chile con queso]] (which I often just call "queso") is a creamy cheese sauce with tomatoes and peppers. The American way to make it is using [[https://en.wikipedia.org/wiki/Ro-Tel][Ro★Tel]] and [[https://en.wikipedia.org/wiki/Velveeta][Velveeta]]. It's always very popular as part of a spread when I have people over -- very good on pretzel sticks. And it's a key component in my signature tacos.
+
+#+CAPTION: Big ol' bowl of queso with various vessels for transporting it to your mouth.
+[[file:chili-con-queso.jpg]]
+
+* Ingredients
+
+1. Butter; as-needed
+2. Whole Milk; as-needed
+3. Onion (large, diced); 1
+4. Jalapeño pepper (diced); 2
+5. Pepper Jack Cheese (shredded); 0.25 lb
+6. Velveeta (1" cubes); 1 lb
+7. Ro★Tel (original); 1 can
+
+* Equipment
+
+- Knife (any)
+- Chopping board
+- Braiser or deep frying pan
+
+* Steps
+
+1. Melt butter in a pan and sauté the onion and jalapeño.
+2. Add the Ro*Tel, scraping up any fond that accumulated.
+3. Add the pepper jack cheese, followed by the Velveeta.
+5. Thin the sauce out to your desired consistency with whole milk.
+
+# * Change Log
diff --git a/cookbook/recipes/refried-beans.org b/cookbook/recipes/refried-beans.org
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+++ b/cookbook/recipes/refried-beans.org
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+#+TITLE: Refried Beans
+#+DATE: <2025-03-03 Mon 05:43>
+#+TAGS: difficulty:easy cuisine:american cuisine:texmex flavor-profile:savory dish-type:main dish-type:side
+#+COOKBOOK_THUMBNAIL: refried-beans-thumb.jpg
+#+COOKBOOK_PREP_TIME: 5 min
+#+COOKBOOK_COOK_TIME: 60 min
+
+#+CAPTION: A heaping serving of refried beans, topped with queso seco and a roasted serrano chile.
+[[file:refried-beans.jpg]]
+
+Excellent on its own or as a side dish.
+
+# as pictured below, complemented by heaping servings of picadillo con papas, rice, and chayote.
+
+As written, the recipe assumes that you are using 1 lb of dry beans. I typically make this with 3 or 4 lbs of dry beans at a time. Everything scales linearly, except I keep the amount of onion the same.
+
+* Ingredients
+
+1. Pinto beans (dry); 1 lb
+2. Water; enough to cover beans
+3. Salt; 1 tbsp
+4. Baking soda; 1.5 tsp
+5. Stock or water; enough to cover beans after soaking
+6. Onion (peeled; cut in half); 1
+7. Bay leaf (dry); 1
+8. Cumin, toasted and freshly ground; 3 tbsp whole
+9. Mexican oregano, toasted and freshly ground; 3 tbsp whole
+10. Lard; 2 tbsp
+11. Garlic clove (finely minced); 1
+
+* Equipment
+
+- Knife (any)
+- Chopping board
+- Bowl or other vessel for soaking beans
+- Appropriately-sized pot
+- Immersion blender
+
+* Steps
+
+1. The night before, place the dry beans in a bowl or similar vessel and cover with water. They will expand a lot, nearly doubling in size. You need enough water that they will still be submerged even after expanding. Dissolve the salt and baking soda in the water. I would recommend soaking for at least 24 hours.
+2. Drain and rinse the beans. Place in your pot and cover with liquid (stock, preferably, but water works fine) and add the onion and bay leaves.
+3. Bring to a boil, then to a bare simmer.
+4. Cook the beans until they are extremely tender. About one hour so long as you used baking soda in the soaking water.
+5. Remove the bay leaves, and drain the beans, leaving the onion in the pot and reserving the liquid.
+6. Add the lard, cumin, oregano, and garlic to the pot.
+7. Use an immersion blender to blend the beans, adding the liquid back in small increments until you reach your desired consistency, bearing in mind that this will thicken when it cools.
+8. Store leftovers in a well-sealed container in the refrigerator. The texture degrades somewhat if not sufficiently sealed, since the refrigerator dries out the beans and gives you more of a crumbly texture than a smooth puree.
diff --git a/cookbook/recipes/roast-chicken.org b/cookbook/recipes/roast-chicken.org
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+#+TITLE: Stupid Simple Roast Chicken Parts
+#+DATE: <2025-05-31 Sat 14:15>
+#+TAGS: difficulty:easy cuisine:american flavor-profile:savory dish-type:meat dish-type:main
+#+COOKBOOK_THUMBNAIL: roast-chicken-thumb.jpg
+#+COOKBOOK_PREP_TIME: 20 min
+#+COOKBOOK_COOK_TIME: 120 min
+
+In many places on the east coast, you can get a 10 pound bag of chicken leg quarters for somewhere between $6 and $9. This is my easy way of prepping a bunch of chicken for the week ahead, assuming an air fryer is available. If you're reading this after 2025 and don't have one... just visit your local thrift shop. You'll probably be able to find one for about $10.
+
+This only works with leg quarters, bone-in thighs, or bone-in drumsticks. Chicken breast will dry out and become practically inedible. Wings will probably be edible but will be seriously overcooked. The trick here is to cook the chicken low and slow, because there's delicious fat in the skin that  renders out and combines with the flour/starch, which will then crisp up when we finish this in the air fryer.
+
+This becomes incredibly economical when you use the bones for stock and use the drippings for roast vegetables or potatoes. It's maybe $10 worth of ingredients for a ton of meat, a quart of chicken stock, and enough usable fat that you don't need to buy oil.
+
+#+CAPTION: Pictures like this seem to mystify people who do not understand the concept of leftovers.
+[[file:roast-chicken.jpg]]
+
+* Ingredients
+
+- Chicken leg quarters, thighs, or drumsticks; 10 lbs
+- Seasoning of your choice, containing salt; about 1 cup
+- Flour; about 1 cup
+- Corn starch; about 0.5 cup
+
+* Equipment
+
+- Baking sheet
+- Wire rack
+
+* Steps
+
+1. Separate the thigh and drumstick for each leg quarter. If you're inexperienced, you can bend the leg to get an idea of where the joint is. You want to be cutting the cartilage, not the bone.
+2. Place the wire rack over the baking sheet. You may need more than one baking sheet or wire rack to cook all 10 lbs of the chicken.
+3. Combine the flour, corn starch, and seasoning in a large bowl, and dredge each chicken piece thoroughly in the mixture. It helps to treat one hand as the "dry hand" that touches the flour and chicken that's been coated in the flour, and one hand as the "wet hand" that touches the uncoated chicken.
+4. Lay each piece on the wire rack and bake for 2 hours at 275°F.
+5. When you're ready to serve, portion off the amount you want to eat and air fry at 350°F for 15 minutes. Let cool in the basket for at least 2 minutes.
+
+* Notes
+
+Cajun seasoning is pretty good for this.