a solid start

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Joshua Seigler 2024-06-05 03:37:10 -04:00
commit 04cf8eb646
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---
title: Joshua's Homepage
---
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<link rel="stylesheet" href="{{ "/assets/tufte.css" | url }}"/>
<title>{{ title }}</title>
</head>
<body>
<header>
<h1>
{{ title }}
</h1>
</header>
{{ content | safe }}
</body>
</html>

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---
layout: base.njk
---

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---
title: Hello world
---
It's my first post!

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{
"layout": "post.njk",
"permalink": "/posts/{{ title | slugify }}/",
"tags": "posts"
}

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---
layout: base
title: joshua.seigler.net
---
## Posts
{% for post in collections.posts %}
- [{{ post.data.title }}]({{ post.url }})
{% endfor %}
## Music
{% for m in music %}
- [{{ m }}](music/{{ m | slug }}.pdf)
{% endfor %}
## Recipes
{% for recipe in collections.recipes %}
- [{{ recipe.data.title }}]({{ recipe.url }})
{% endfor %}

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title: Corn Casserole
---
## Ingredients
- 2 cans of corn, drained
- 2 cans of creamed corn
- 2 cups sour cream
- 2 stick melted butter (1 cup)
- 16 oz cornbread mix
## Instructions
1. Preheat the oven to 350 degrees.
1. In a bowl, mix all of the ingredients together, adding the corn last.
1. Pour into an 9"x13" baking pan.
1. Cook uncovered for 45-50 minutes or until lightly browned.
## Notes
Vegan substitutions: almond milk instead of sour cream, vegetable butter or neutral oil instead of butter. Made this way, the result will be less bready but still excellent. Extend cooking time slightly.

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{
"layout": "base.njk",
"tags": "recipes"
}

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---
title: Sloppy Joes
---
## Ingredients
- 1 lb. hamburger
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 Tablespoon dry mustard
- 1 Tablespoon chopped parsley
- 1 Tablespoon Worcestershire sauce
- v2 Tablespoons brown sugar
- 2 Tablespoons vinegar
- 1/2 cup chopped onion
- 1/2 cup Ketchup
- 1 cup water
## Instructions
1. Brown beef with onion, draining fat.
1. Add all remaining ingredients and bring to a boil.
1. Simmer 20 minutes or until thickened, stirring occasionally.
1. Refrigerate overnight, serve hot.
Recipe originally from Connie Henderson, Charlottesville, VA