.drone.yml

@@ -1,22 +0,0 @@
-kind: pipeline
-type: docker
-
-platform:
-  os: linux
-
-steps:
-  - name: submodules
-    image: alpine/git
-    commands:
-    - git submodule update --init --recursive
-  - name: build image
-    image: plugins/docker
-    settings:
-      username:
-        from_secret: DOCKER_USERNAME
-      password:
-        from_secret: DOCKER_PASSWORD
-      repo: simon987/recipes.simon987.net
-      context: ./
-      dockerfile: ./Dockerfile
-      tags: latest

Dockerfile

@@ -1,11 +1,10 @@
 FROM jojomi/hugo:0.85.0 as build
 
-WORKDIR /site
+ADD . /site/
-COPY . .
 
-RUN hugo --minify -b https://recipes.simon987.net
+RUN cd /site/ && hugo --minify -b https://recipes.simon987.net
 
-FROM nginx:1.20.1-alpine
+FROM nginx:alpine
 
 COPY nginx.conf /etc/nginx/nginx.conf
 COPY --from=build /site/public/ /www/

content/recipes/lentil-curry-casserole/index.md

@@ -1,53 +0,0 @@
----
-title: "Lentil Curry Casserole"
-date: 2021-11-17T09:55:26-05:00
-draft: false
-tags: ["dinner"]
-cover:
-    image: "images/image.jpg"
----
-
-
-Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too.
-
-![](images/image.jpg)
-
-|Prep time|Total time|
---- | ---
-|10m|90m|
-
-
-## Ingredients
-
-|Ingredient|Quantity|
---- | ---
-    oil|2 tsp. 
-    garlic minced|3 cloves 
-    onion finely chopped|1/4 cup 
-    hot green chili finely chopped|1
-    ground cumin|1/2 tsp. 
-    ground coriander|1/2 tsp. 
-    turmeric|1/2 tsp. 
-    garam masala or curry powder|1 tsp. 
-    bay leaf|1
-    black pepper|1/8 tsp. 
-    cinnamon|1 good pinch 
-    lentils brown or green|¾ cup (144 g)
-    tomatoes|14 oz. can 
-    coconut milk|14 oz. can 
-    vegetable broth divided|2 ½ cups
-    salt|¾ tsp. divided
-    almond/cashew/sun butter - warmed|2 Tbsp. 
-    Lemon juice & cilantro|for garnish
-
-## Directions
-
-1. Add oil to a casserole dish. Add in garlic, onion, green chili, spices and ¼ tsp salt - mix well. Preheat the oven to 400℉ (205C)
-1. Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden
-1. Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well. (reserve 2 tbsp coconut milk for garnish if you wish)
-1. Place the dish back in the oven and cook for 1 hour or 1 hour and 10 mins or until lentils are cooked to preference (taste using a spoonful to see if they’re done)
-1. Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 1/2 cup of broth, add this mixture in, and stir until combined
-1. Adjust flavor and spice as needed. Add in some lemon juice and cilantro for garnish, as desired
-1. Serve with some fresh rice, flatbread, naan bread, or pita bread
-
-Source: [veganricha.com](https://www.veganricha.com/lentil-curry-casserole/)

content/recipes/miso-sesame-brussel-sprouts/index.md

@@ -1,47 +0,0 @@
----
-title: "Miso-Sesame Brussel Sprouts"
-date: 2021-11-17T09:37:44-05:00
-draft: false
-tags: ["dinner", "brussel.sprouts"]
-cover:
-    image: "images/image.jpg"
----
-
-
-These Miso-Sesame Glazed Brussels Sprouts with crispy panko topping are a restaurant-worthy side. Charred and crispy 
-on the outside, meaty on the inside, and with the most addictive miso glaze, they’re a must-make!
-
-![](images/image.jpg)
-
-|Prep time|Total time|
---- | ---
-|15m|15m|
-
-
-## Ingredients
-
-|Ingredient|Quantity|
---- | ---
-white miso paste|2 Tbsp. 
-Dijon mustard|2 Tbsp. 
-rice vinegar (sub sherry vinegar)|2 Tbsp. 
-toasted sesame oil|1 Tbsp. 
-soy sauce or tamari|1 Tbsp. 
-chili flakes|1/2 tsp. 
-neutral cooking oil|1/4 cup plus 2 Tbsp. 
-Brussels sprouts, trimmed and halved|1 lb. 
-kosher salt|1/4 tsp. 
-Panko breadcrumbs|1/4 cup 
-toasted sesame seeds|2 Tbsp. 
-nutritional yeast|2 Tbsp. 
-
-## Directions
-
-1. Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes in a blender; blend on low speed until combined. Increase the blender speed to medium, and slowly stream in 1/4 cup of oil. Set aside.
-1. Preheat oven broiler to HIGH.
-   Heat remaining 2 Tbsp. of oil in a large oven-safe skillet over medium-high. Once hot, add Brussels sprouts and cook for 7 to 8 minutes, stirring every few minutes, until nicely browned and tender. Season with salt.
-   Meanwhile, add panko, nutritional yeast, and sesame seeds to a medium bowl; toss to combine.
-1. Pour miso-sesame mixture into skillet with Brussels sprouts and toss to coat. Sprinkle panko mixture overtop, and transfer skillet to upper center rack of oven. Broil for 1 to 2 minutes, until a golden-brown crust forms.
-    Remove from oven, stir, and serve!
-
-Source: [dishingouthealth.com](https://dishingouthealth.com/miso-sesame-glazed-brussels-sprouts/#recipe)

new-post.sh

@@ -1,16 +0,0 @@
-#!/usr/bin/env bash
-
-
-hugo new --kind recipe recipes/"$1"
-
-curl "$2" > /tmp/tmpimg
-convert /tmp/tmpimg content/recipes/"$1"/images/image.jpg
-
-
-hugo server &
-
-vim content/recipes/"$1"/index.md
-
-kill %1
-
-git status