5716bfd7548e386b12703e76cdf273bce839116c — Yaroslav de la Peña Smirnov 10 months ago
Initial commit

Essential functional website.
64 files changed, 3138 insertions(+), 0 deletions(-)

A .gitignore
A config.toml
A content/_index.es.md
A content/_index.md
A content/_index.ru.md
A content/about.es.md
A content/about.md
A content/about.ru.md
A content/recipes/2021-03-07_beef-goulash/goulash.jpg
A content/recipes/2021-03-07_beef-goulash/index.md
A content/recipes/2021-03-07_cheesy-meatballs/index.md
A content/recipes/2021-03-07_cheesy-meatballs/meatballs.jpg
A content/recipes/2021-03-07_country-breakfast-skillet/country-skillet.jpg
A content/recipes/2021-03-07_country-breakfast-skillet/index.md
A content/recipes/2021-03-07_creamy-mashed-potatoes/index.es.md
A content/recipes/2021-03-07_creamy-mashed-potatoes/index.md
A content/recipes/2021-03-07_creamy-mashed-potatoes/index.ru.md
A content/recipes/2021-03-07_creamy-mashed-potatoes/mashedpotatoes.jpg
A content/recipes/2021-03-07_fresh-guacamole/guacamole.jpg
A content/recipes/2021-03-07_fresh-guacamole/index.md
A content/recipes/2021-03-07_merchants-buckwheat/buckwheat.jpg
A content/recipes/2021-03-07_merchants-buckwheat/index.md
A content/recipes/2021-03-07_navy-style-pasta/index.md
A content/recipes/2021-03-07_navy-style-pasta/pasta-navy-style.jpg
A content/recipes/2021-03-07_pan-seared-chicken-filet/index.es.md
A content/recipes/2021-03-07_pan-seared-chicken-filet/index.md
A content/recipes/2021-03-07_pan-seared-chicken-filet/index.ru.md
A content/recipes/2021-03-07_pan-seared-chicken-filet/pan-chicken.jpg
A content/recipes/2021-03-07_parmesan-potatoes/index.es.md
A content/recipes/2021-03-07_parmesan-potatoes/index.md
A content/recipes/2021-03-07_parmesan-potatoes/index.ru.md
A content/recipes/2021-03-07_parmesan-potatoes/parm-potatoes.jpg
A content/recipes/2021-03-07_refried-beans/index.md
A content/recipes/2021-03-07_refried-beans/refried-beans.jpg
A content/recipes/2021-03-07_spaghetti-alla-carbonara/carbonara.jpg
A content/recipes/2021-03-07_spaghetti-alla-carbonara/index.es.md
A content/recipes/2021-03-07_spaghetti-alla-carbonara/index.md
A content/recipes/2021-03-07_spaghetti-alla-carbonara/index.ru.md
A content/recipes/2021-03-07_spicy-chili-con-carne/chili-con-carne.jpg
A content/recipes/2021-03-07_spicy-chili-con-carne/index.md
A content/recipes/2021-03-07_sunday-morning-milkshake/index.es.md
A content/recipes/2021-03-07_sunday-morning-milkshake/index.md
A content/recipes/2021-03-07_sunday-morning-milkshake/index.ru.md
A content/recipes/2021-03-07_sunday-morning-milkshake/milkshake.jpg
A content/recipes/_index.es.md
A content/recipes/_index.md
A content/recipes/_index.ru.md
A content/recipes/archive.es.md
A content/recipes/archive.md
A content/recipes/archive.ru.md
A sass/css/_colors.scss
A sass/css/main.scss
A templates/about.es.html
A templates/about.html
A templates/about.ru.html
A templates/archive.html
A templates/base.html
A templates/index.es.html
A templates/index.html
A templates/index.ru.html
A templates/page.html
A templates/recipes.html
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A  => LICENSE +948 -0
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Copyright (c) 2021 Yaroslav de la Peña Smirnov

The "code" of this site (template files, scss/css, etc.) is licensed under the
following license:

                       Version 3, 19 November 2007

 Copyright (C) 2007 Free Software Foundation, Inc. <https://fsf.org/>
 Everyone is permitted to copy and distribute verbatim copies
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A  => README.md +30 -0
@@ 1,30 @@
# saucesource

The web cookbook that doesn't suck.

## Publishing your recipe

Send a git patch with your recipe and if it's (not bloated) fine I'll merge it.
Every recipe is kept in its one folder under the `content/recipes/` directory.
The name of the directory should be the approx date you submit your recipe
followed by the name/slug of the recipe. 

For more information read

Take a look at the `content/recipes/` directory for examples of recipes and how
to format them.


* Add dark pallet using prefers-color-scheme
* Finish Russian and Spanish translations
* Maybe add some kind of search functionality on the backend
* Maybe add some way to categorize recipes

## License

By contributing recipes to this project you agree to submit them under the
CC-BY-SA 3.0 license. Any contributions related to the functioning of the site
(stylesheets, templates) are licensed under the AGPLv3 license. For more
information read the LICENSE file.

A  => config.toml +77 -0
@@ 1,77 @@
title = "saucesource"
base_url = "http://saucesource.cc/"

generate_feed = false
#feed_filename = "feed.xml"

compile_sass = true
build_search_index = false

taxonomies = [
  {name = "categories"},
  {name = "tags"},

default_language = "en"
languages = [
  {code = "es"},
  {code = "ru"},


published = "Published"
published_on = "on"
edited = "Last edited"
also_read = "This recipe is also available in other languages: "
archive_title = "Recipes archive"
recipes_title = "Latest recipes"
page = "Page"
first = "First"
last = "Last"
author_website = "Website"
author_donate = "Tip the author"

about="Acerca de"
published = "Publicado el"
published_on = "en:"
edited = "Última edición: "
also_read = "Esta receta está disponible en otros idiomas: "
archive_title = "Archivo de recetas"
recipes_title = "Últimas recetas"
page = "Página"
first = "Primera"
last = "Última"
author_website = "Sitio web"
author_donate = "Donar al autor"

about="О сайте"
cookbook="Книга рецептов"
published = "Опубликовано"
published_on = "в: "
edited = "Отредакировано: "
also_read = "Данный рецепт также доступен на других языках: "
archive_title = "Архив рецептов"
recipes_title = "Последние рецепты"
page = "Страница"
first = "Начало"
last = "Конец"
author_website = "Веб-сайт"
author_donate = "Пожертвовать автору"


A  => content/_index.es.md +3 -0
@@ 1,3 @@
template = "index.es.html"

A  => content/_index.md +3 -0
@@ 1,3 @@
template = "index.html"

A  => content/_index.ru.md +3 -0
@@ 1,3 @@
template = "index.ru.html"

A  => content/about.es.md +3 -0
@@ 1,3 @@
template = "about.es.html"

A  => content/about.md +3 -0
@@ 1,3 @@
template = "about.html"

A  => content/about.ru.md +3 -0
@@ 1,3 @@
template = "about.ru.html"

A  => content/recipes/2021-03-07_beef-goulash/goulash.jpg +0 -0
A  => content/recipes/2021-03-07_beef-goulash/index.md +61 -0
@@ 1,61 @@
title = "Beef Goulash"
date = 2021-03-07T20:07:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Beef Goulash](goulash.jpg)

This recipe requires a bigger set of ingredients than usual - mostly herbs and
spices - and it takes quite some time to prepare - about 1hr 30 minutes.
However, it is actually quite easy to make, and it is a really hearty and
delicious recipe, if I do say so myself.

<!-- more -->

## Ingredients

The ingredients here are for about 2-3 portions, depending on your appetite:

* 500g beef
* 300-400g potatoes
* 1 carrot
* 1 medium onion
* 12 tablespoons tomato paste
* 500ml water
* 3-4 garlic cloves
* 3-4 bay leaves
* Curcuma
* Paprika
* Oregano
* Parsley
* Caraway
* Basil (optional)
* Cilantro (optional)
* 2-3 champignon mushrooms (optional)
* Salt
* Black pepper

## Instructions

1. Heat up the frying pan and add some oil.
2. Cut the potatoes into small pieces and fry them on the frying pan over
   medium-heat, add some salt.
3. Chop the onion.
4. Cut the beef into small enough pieces and dust with flour.
5. After about 15 minutes of frying the potatoes, add the onions and beef to the
   pan and fry for  another 10-15 minutes, or until brown.
6. While the beef, potatoes and onions are frying, cut the carrot and mushrooms,
   and chop the parsley and cilantro.
7. Once the beef is brown, add water to the pan, and add the rest of the
   ingredients, including salt, black pepper and herbs/spices to taste.
8. Mix thoroughly, cover the pan with a lid and stew for about 60-80 minutes
   over low-heat. While it is stewing, you can get back to doing some other
   things, like watching memes.
9. Remove from stove, serve hot and enjoy with some beer or cider (or your
   favorite beverage).

Originally published at [https://www.yaroslavps.com/food/beef-goulash/](https://www.yaroslavps.com/food/beef-goulash/)

A  => content/recipes/2021-03-07_cheesy-meatballs/index.md +68 -0
@@ 1,68 @@
title = "Cheesy Meatballs with Tomato Sauce"
date = 2021-03-07T20:04:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Cheesy Meatballs with Tomato Sauce](meatballs.jpg)

This recipe is a little bit more elaborate than the other ones I've posted, but
it's still worth the time and effort to prepare. Nothing beats meat, cheese and
tomato combined together to create the best combination of flavors that man has

<!-- more -->

## Ingredients

The quantities here are for about two adult portions. That is, if you are also
making some side dish, like in the photo.

For the meatballs:

* 300-400g of ground beef meat
* 1/4 of an onion
* ~70g of cheese; I have made with different cheese types, but usually I use
* Parsley
* 1-2 garlic cloves
* 1 egg
* ~1/5 metric cups (~50ml) of bread crumbs
* Salt

For the sauce:

* 250ml of water
* 8 spoonfuls of tomato paste
* Oregano
* Basil
* Black pepper
* Salt

## Instructions

1. Beat the egg(s) in a large bowl.
2. Add in the ground beef, and the bread crumbs and mix.
3. Chop the onion into small pieces and add it to the bowl.
4. Mince the garlic cloves and add to the bowl.
5. Dice the parsley leaves and add to the bowl.
6. Salt the beef mix and mix it thoroughly.
7. Cut the cheese into cubes. The amount of cubes you will need will depend on
   how many meatballs you make, which depends on how big you want to make the
   meatballs. You get the idea.
8. Take a cheese cube and wrap with enough ground meat to completely cover it.
   Repeat this process until you've run out of the ground beef mix.
9. Heat the frying pan, add some olive oil, and add the meatballs. Cook over
   medium heat rolling the meatballs from time to time until they are slightly
   brown from all sides (wait, spheres have no sides).
10. When the meatballs look done, pour the water and tomato paste; add the dried
    oregano and basil, and ground black pepper; and salt to taste.
11. Cook over medium-low heat for about ten minutes rolling the meatballs so
    that they get completely bathed in tomato sauce.
12. Serve with some side dish and enjoy!

Originally published at [https://www.yaroslavps.com/food/cheesy-meatballs/](https://www.yaroslavps.com/food/cheesy-meatballs/)

A  => content/recipes/2021-03-07_cheesy-meatballs/meatballs.jpg +0 -0
A  => content/recipes/2021-03-07_country-breakfast-skillet/country-skillet.jpg +0 -0
A  => content/recipes/2021-03-07_country-breakfast-skillet/index.md +71 -0
@@ 1,71 @@
title = "Country Breakfast Skillet"
date = 2021-03-07T20:01:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Country Breakfast Skillet](country-skillet.jpg)

If you are feeling quite hungry after just waking up and want to have a
breakfast to fill your HP and stamina bars for the day, I've got just the
perfect recipe for you.

<!-- more -->

To be honest, this is more of a build-your-own dish. What I am providing here, I
would say, is more of a starting point and you're more than welcome to add (or
remove) anything you'd like. I also have to say that this is not exclusively a
breakfast dish, I've had it for breakfast, for lunch, for supper, for dinner,
etc. Although, I guess when you're a student just any food at any time of the
day will do.

## Ingredients

Since I more often than not cook this only for myself, the ingredient list below
is calculated for one person. Once more, this is not a strict ingredient list,
so you can really add anything you want. I would say that the only ingredients
that are a most are the eggs and the potatoes. The rest of the ingredients I
will mark with * for the ones that I usually use, and ** for ingredients that I
have used, but seldom use.

* 2 eggs
* 2 small/medium-sized potatoes
* Salt
* Black pepper
* 4-6 bacon stripes*
* ½ an onion*
* Cheese (I usually use Gouda)*
* Paprika*
* A couple of Champignon 'shrooms**
* Some slices of bell pepper**

## Instructions

1. Cut the bacon into pieces and fry it on a pan.
2. Cut the potatoes into small cubes.
3. After frying the bacon, set aside and use the bacon grease to fry the
   potatoes over medium/medium-low heat for about 20 minutes.
4. Add some salt and paprika to the potatoes, mix well and cook for another ten
5. Cut the onions and add them to the frying pan. Cook for about five minutes.
6. If you decide to add some vegetables, like mushrooms or peppers, add them
7. Now, there are two ways you can cook the eggs.*
    * Beat the eggs in a bowl and the pour them onto the pan.
    * Or just crack the eggs directly on the mix in the pan and mix everything
8. Cut the cheese into small slices and add it.
9. Cook for a couple of minutes more, until eggs are cooked enough. Don't let
   the eggs dry (unless that's the way you like your eggs ¯\\\_(ツ)\_/¯).
10. For the final touch, chop the parsley (or whatever other spices/herbs you
   decided to use) and add it on top.
11. Serve hot and add some freshly ground pepper.

*Personally, I prefer to beat the eggs first in a bowl before adding them to the
frying pan.

Originally published at [https://www.yaroslavps.com/food/country-breakfast-skillet/](https://www.yaroslavps.com/food/country-breakfast-skillet/)

A  => content/recipes/2021-03-07_creamy-mashed-potatoes/index.es.md +55 -0
@@ 1,55 @@
title = "Cremoso Puré de Papas"
date = 2021-03-07T20:05:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"
updated = 2021-02-21T18:01:29Z

![Cremoso Puré de Papas](mashedpotatoes.jpg)

El puré de papas es un plato que comúnmente se ve relegado al rol de guarnición.
Esta receta es una variación del clásico puré de papas, pero un tanto mejorada.
Puedes servir este plato como guarnición o comértelo por si sólo.

<!-- more -->

## Ingredientes

Las cantidades en esta lista son para 4 porciones adultas. O 6-8 porciones si
tienes planeado servirlo como guarnición.

* 1kg de papas
* 200ml de leche*
* 200ml de mayonesa*
* ~100g de queso rallado
* Ajo en polvo
* 12-16 tiras de tocino
* Mantequilla
* 3-4 tallos de cebollín
* Pimienta negra
* Sal

\*Éstas porciones en realidad dependen de que tan cremoso o seco quieras el puré.

## Instrucciones

1. Pela y corta las patatas en pedazos no muy pequeños.
2. Pon las patatas en una olla con suficiente agua para cubra las patatas y
   cócelas por aproximadamente 20-30 minutos, o hasta que estén blandas.
3. Unos 10 minutos antes de remover las patatas del agua, corta el tocino en
   pequeños trozos y fríelo.
4. Mezcla y calienta la leche con la mayonesa.
5. Ralla el queso.
6. Ya que las patatas estén listas, remueve el agua de la olla, agrega la mezcla
   caliente de leche y mayonesa, agrega algo de mantequilla y machaca las papas.
7. Agrega sal, pimienta y ajo en polvo al gusto y continúa machacando y
8. Ya que el puré esté algo homogéneo con las papas suficientemente machadas,
   agrega el queso rallado y el tocino frito y mézclalos.
9. Sirve y agrega el cebollín picado encima.

Originalmente publicado en [https://www.yaroslavps.com/es/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/es/food/creamy-mashed-potatoes/)

A  => content/recipes/2021-03-07_creamy-mashed-potatoes/index.md +57 -0
@@ 1,57 @@
title = "Creamy Mashed Potatoes"
date = 2021-03-07T20:05:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Creamy Mashed Potatoes](mashedpotatoes.jpg)

Mashed potatoes is a really great recipe that is often relegated to the position
of side dish. This recipe is a spin of the classical mashed potatoes recipe
that's got itself more going on. You can serve this dish for a relatively light
meal, or you can also serve it as a side dish if you want to have a really
hearty meal.

<!-- more -->

## Ingredients

The quantities here are for about four adult portions. If you are planning on
eating this as a side dish, it might be more like 6-8 portions.

* 1kg potatoes
* 200ml milk*
* 200ml mayonnaise*
* ~100g cheese
* Garlic powder
* 12-16 strips of bacon
* Butter
* 3-4 green onions
* Black pepper
* Salt

*You can play with the proportions depending on how creamy or dry you want the mashed potatoes to be.

## Instructions

1. Peel and cut the potatoes into medium sized pieces.
2. Put the potatoes in a pot with some water so that it covers the potatoes and
   boil them for about 20-30 minutes, or until the potatoes are soft.
3. About ten minutes before removing the potatoes from the boiling water, cut
   the bacon into little pieces and fry it.
4. Warm up the milk and mayonnaise.
5. Shred the cheese.
6. When the potatoes are done, remove all water from the pot, add the warm milk
   and mayonnaise mix, add some butter, and mash with a potato masher or a
7. Add some salt, black pepper and garlic powder to taste and continue mashing
   the mix.
8. Once the mix is somewhat homogeneous and the potatoes are properly mashed,
   add the shredded cheese and fried bacon and mix a little.
9. Serve and top with chopped green onions.

Originally published at [https://www.yaroslavps.com/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/food/creamy-mashed-potatoes/)

A  => content/recipes/2021-03-07_creamy-mashed-potatoes/index.ru.md +57 -0
@@ 1,57 @@
title = "Сливочный Картофельный Пюре"
date = 2021-03-07T20:05:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"
updated = 2021-02-21T15:19:08Z

![Сливочный Картофельный Пюре](mashedpotatoes.jpg)

Картофельный пюре замечательное блюдо, которое чаще всего едят в качестве
гарнира. Этот рецепт улучшенная версия классического пюре, которое даже можно
есть в качестве основного блюда.

<!-- more -->

## Ингредиенты

Ингредиенты в данном списке для 4 взрослых порции. Либо 6-8 вы планируете есть
данное блюдо в качестве гарнира.

* 1kg картошки
* 200мл молоко*
* 200мл майонеза*
* ~100г сыра
* Измельчённый чеснок
* 12-16 ломтиков бекона
* Масло сливочное
* 3-4 штук зелёного лука
* Чёрный перец
* Соль

\*Количество молока и майонеза зависят от того, насколько «сливочным» или сухим
вы хотите пюре.

## Инструкции

1. Почистите и порежьте картофель в средние куски.
2. Положите картофель в кастрюлю и добавьте воду так, чтобы она полностью
   покрывала картошку. Варите картошку 20-30 минут или до тех пор пока она не
   будет мягкой.
3. Примерно за десять минут до того как вы уберёте картошку с огня, порежьте
   бекон в мелкие куски и пожарьте его.
4. Смешайте и подогрейте молоко с майонезом. 
5. Протрите сыр.
6. Как только картофель будет готов, слейте всю воду с кастрюли и добавьте
   тёплое молоко с майонезом, сливочное масло и разомните картофель.
7. Добавьте соль, чёрный перец и измельчённый чеснок на вкус и продолжайте
   давить и мешать смесь.
8. Как только пюре будет более менее однородным, добавьте тёртый сыр и бекон и
9. Подавайте с мелко порезанным зелёным луком добавленным сверху.

Впервые опубликовано в [https://www.yaroslavps.com/ru/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/ru/food/creamy-mashed-potatoes/)

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A  => content/recipes/2021-03-07_fresh-guacamole/guacamole.jpg +0 -0
A  => content/recipes/2021-03-07_fresh-guacamole/index.md +43 -0
@@ 1,43 @@
title = "Fresh Guacamole"
date = 2021-03-07T20:08:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Fresh Guacamole](guacamole.jpg)

A nice recipe that functions as a delicious and fresh appetizer, best eaten with
some totopos corn chips, especially in a hot summer day.

<!-- more -->

## Ingredients

Here are the ingredients for about two adult portions:

* 2 Hass avocados
* 1/4 medium onion
* 1 small tomato
* Cilantro
* 1 lime
* Salt
* Black pepper

And of course, some totopos to eat with.

## Instructions

1. Cut the avocados in half, open them and place the pulp in a bowl.
2. Mash the avocados, add lime juice, mix and mash some more.
3. Mince the cilantro, tomato and onion and add them to the avocado mix.
4. Add salt and black pepper to taste and mix thoroughly.
5. Enjoy fresh with some totopos!

This recipe is best consumed fresh, since the avocado oxidizes pretty fast and
might lose its appetizing color and texture in just some hours.

Originally published at [https://www.yaroslavps.com/food/fresh-guacamole/](https://www.yaroslavps.com/food/fresh-guacamole/)

A  => content/recipes/2021-03-07_merchants-buckwheat/buckwheat.jpg +0 -0
A  => content/recipes/2021-03-07_merchants-buckwheat/index.md +57 -0
@@ 1,57 @@
title = "Merchant's Buckwheat"
date = 2021-03-07T20:06:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Merchant's Buckwheat](buckwheat.jpg)

Buckwheat is not very popular outside Russia, the former USSR, and some Asian
countries; but it is a nice grain full of nutrients which can be used to prepare
delicious and nutritious dishes. This recipe takes a little bit more time than
other recipes I've posted here, but it is quite easy to make.

<!-- more -->

## Ingredients

The ingredients below are for 2 hearty portions.

* 400g pork meat
* 1/2 metric cup (~125ml) buckwheat
* 1 1/5 metric cup (~300ml) water
* 1 medium-sized carrot
* 1 small onion
* 6-8 tablespoons tomato paste
* Wheat flour
* Curcuma
* Chili powder (optional)
* 3-4 garlic cloves
* Parsley
* 3-4 bay leaves
* Salt
* Black pepper

## Instructions

1. Chop the onion and cut the pork into small pieces.
2. Dust the pork with some flour. I sometimes like to do this once I've added
   the pork to the pan, just because I am lazy and I haven't noticed much
   difference between either approach.
3. Heat the frying pan add a bit of oil, add the pork and onion, and fry for
   about 10-15 minutes over medium-high heat.
4. While the pork and onion are being fried, cut the carrot into small pieces
   and chop the parsley.
5. Once the pork and onion are fried, add the water, tomato paste, buckwheat and
6. Add curcuma, chili powder, salt and black pepper to taste; mix thoroughly.
7. Add in the garlic cloves, bay leaves and chopped parsley.
8. Once the water is boiling, close the pan with a lid and stew for about 25
   minutes over low heat.
9. Serve hot and enjoy!

Originally published at [https://www.yaroslavps.com/food/merchants-buckwheat/](https://www.yaroslavps.com/food/merchants-buckwheat/)

A  => content/recipes/2021-03-07_navy-style-pasta/index.md +57 -0
@@ 1,57 @@
title = "Pasta Navy Style"
date = 2021-03-07T20:09:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Pasta Navy Style](pasta-navy-style.jpg)

This is one of the three pasta dishes that I usually cook, one of which I have
posted before [here](https://www.yaroslavps.com/food/spaghetti-alla-carbonara/).
It's a Russian pasta recipe that is fast and easy to make and is quite tasty.

<!-- more -->

## Ingredients

Here are the ingredients for about two hearty adult portions:

* 250g pasta. Usually I prefer to use fusilli or penne, but any short-cut pasta
  should do.
* 300-400g ground beef
* 3-4 tomatoes
* 1 carrot
* 1/2 onion
* 2-3 garlic cloves
* Cumin
* Paprika
* Black pepper
* Salt

## Instructions

1. Add olive oil to your frying pan, heat it to medium-high heat.
2. Chop some onions and add them to the preheated pan.
3. After a couple of minutes add the ground beef to the pan, salt it and mix it
   a bit with the onions in the pan.
4. When the meat is almost done, mince the garlic and add it together with the
   cumin and paprika to the pan.
5. Cook the pasta in a pot until its done al dente while the beef is being
6. Grate the tomatoes over the pan using a grater with small-sized slots, in
   such a way that the tomato paste and juice falls right away from the grater
   to the pan.
7. Grate the carrot using a grater with medium-sized slots and add it to the
8. Salt some more to taste, and add some black pepper to taste, mix.
9. Cook it over medium/medium-low heat for about 10-15 minutes or until the
   water and juices from the tomatoes have almost completely evaporated.
10. Once (or if) the pasta and beef is already cooked, add the pasta to the pan
    and cook for another couple of minutes.
11. Serve hot and enjoy!

Originally published at [https://www.yaroslavps.com/food/navy-style-pasta/](https://www.yaroslavps.com/food/navy-style-pasta/)

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A  => content/recipes/2021-03-07_pan-seared-chicken-filet/index.es.md +49 -0
@@ 1,49 @@
title = "Jugoso Filete de Pollo Frito"
date = 2021-03-07T20:02:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Jugoso Filé de Pollo Frito](pan-chicken.jpg)

Esta es una rápida y fácil receta para preparar unos deliciosos filetes de pollo
crujientes por fuera, pero jugosos por dentro.

<!-- more -->

## Ingredientes

En esta receta no uso medidas exactas de los ingredientes. Es simplemente
cuestión de prepararla una vez para saber cuales son las porciones ideals para
los gustos de uno.

* Filetes de pollo; usualmente uso pechugas
* Harina de trigo
* Páprika en polvo
* Ajo en polvo
* Hierbas de Provenza
* Sal
* Pimienta negra

## Instrucciones

1. Enjuagar los filetes.
2. Remover el exceso de humedad/agua de los filetes cuidadosamente palmando los
   filetes con una toalla o servilleta.
3. Si los filetes están muy gruesos, cortarlos a la mitad.
4. En un pequeño contenedor, poner suficiente harina y mezclar con la páprika,
   ajo en polvo, hierbas, pimienta recién molida y sal al gusto.
5. Agregar un poco de aceite de cocina a la sartén y calentarla a fuego
6. Cubrir los filetes rodándolos por la mezcla de harina y especias.
7. Ya que la sartén este caliente, poner los filetes en ella y freírlos por 5
   minutos de cada lado a fuego medio-alto.
8. Si al final resulta que los filetes estaban muy gruesos y no se cocinaron
   bien por dentro, tapa la sartén y cocínalos por 2-3 minutos más a fuego bajo.
9. Eso es todo amigos ¡Disfruten de su cena!

Originalmente publicado en [https://www.yaroslavps.com/es/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/es/food/pan-seared-chicken-filet/)

A  => content/recipes/2021-03-07_pan-seared-chicken-filet/index.md +46 -0
@@ 1,46 @@
title = "Pan-seared Chicken Fillet"
date = 2021-03-07T20:02:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Juicy Pan-seared Chicken Fillet](pan-chicken.jpg)

This is a quick and easy recipe to prepare delicious chicken fillets that are
juicy on the inside, and crisp on the outside.

<!-- more -->

## Ingredients

For this recipe I don't use any exact proportions, it's just a matter of cooking
it one time to get a sense of what the ideal proportions for you are.

* Chicken fillet(s); I normally use chicken breasts
* Wheat flour
* Paprika
* Garlic powder
* Herbes de Provence
* Salt
* Black pepper

## Instructions

1. Rinse the chicken fillets.
2. Remove excess moisture from the fillets by patting them with a paper towel.
3. If the fillets are too thick, cut it in half.
3. In a small container, pout enough flour and mix in paprika, garlic powder,
   Provence herbs, salt, and black pepper to your liking.
4. Add a little cooking oil to the pan and heat it up to medium-high heat.
5. Coat the fillets by rolling them in the wheat mix.
6. Once the pan is hot, put the fillets on the pan and sear each side for about
   5 minutes over medium-high heat.
7. As a final tip, if your fillet is too thick after all, you can just lower the
   heat at the end and cook it for about 2-3 more minutes.
8. And that's it. Winner winner chicken dinner!

Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/)

A  => content/recipes/2021-03-07_pan-seared-chicken-filet/index.ru.md +51 -0
@@ 1,51 @@
title = "Сочный Жаренный Куриный Филе"
date = 2021-03-07T20:02:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Сочный Жаренный Куриный Филе](pan-chicken.jpg)

Это быстрый и лёгкий рецепт для приготовления вкусных куриных филе с хрустящей
корочкой, но сочные внутри.

<!-- more -->

## Ингредиенты

Для данного рецепта я не использую каких-то определённых порции ингредиентов.
Достаточно приготовить его один раз чтобы понять, каков идеальный баланс специи
для ваших вкусов.

* Курины(е/й) филе. Обычно я использую грудки
* Мука пшеничная
* Паприка
* Измельчённый чеснок
* Прованские травы
* Соль
* Перец чёрный

## Инструкции

1. Сполосните филе.
2. Удалите избыточную влажность/воду с филе аккуратно протирая их тканевым или
   бумажным полотенцем.
3. Если филе слишком толстые, порежьте их вдоль на половину.
4. В маленьком контейнере, засыпьте достаточно муки и смешайте с паприкой,
   измельчённым чесноком, травами, соль и свежеизмельчённый чёрный перец на
5. Добавьте немного растительного масла в сковородку и согрейте на
   средне-сильном огне.
6. Покройте филе прокатывая их по смеси муки и специй.
7. Как только сковородка согреется, положите филе на неё и прожарьте каждую
   сторону примерно 5 минут.
8. Если у вас всё-таки получились слишком толстые филе и они не очень хорошо
   прожарились внутри, то вы можете под конец сбавить огонь, закрыть сковородку
   крышкой, и готовить их ещё 2-3 минуты.
9. На этом всё, наслаждайтесь ужином!

Впервые опубликовано в [https://www.yaroslavps.com/ru/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/ru/food/pan-seared-chicken-filet/)

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A  => content/recipes/2021-03-07_parmesan-potatoes/index.es.md +45 -0
@@ 1,45 @@
title = "Patatas parmesanas"
date = 2021-03-07T20:03:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"
updated = 2021-02-21T14:34:43Z

![Patatas parmesanas](parm-potatoes.jpg)

Una receta fácil y rápida de preparar (creo que lo digo cada vez). Yo la como
tanto a veces guarnición, o a veces desayuno. Pero vaya, la puedes comer como

<!-- more -->

## Ingredients

Como ya se pueden imaginar, esta receta no requiere de muchos ingredientes.
Estas medidas son para un estudiante hambriento, o dos personas si la quieren
como guarnición.

* 2-3 patatas medias
* Mantequilla
* Parmesano
* Romero; puedes usar romero seco, pero fresco es mejor
* Sal
* Pimienta negra

## Instrucciones

1. Parte las papas en cubos pequeños.
2. Agrega mantequilla a la sartén y caliéntala.
3. Agrega las patatas a la sartén, agrégales sal, y fríelas a fuego medio por
   unos 20 minutos, moviendo las papas de vez en cuando.
4. Unos 3-5 minutos antes de quitar las papas del fuego, agrega unas hojas de
   romero a las papas y revuélvelas.
5. Quita las papás de la sartén, sírvelas y agrega algo de parmesano recién
   rallado y pimienta recién molida.
6. ¡Buen provecho!

Originalmente publicado en [https://www.yaroslavps.com/es/food/parmesan-potatoes/](https://www.yaroslavps.com/es/food/parmesan-potatoes/)

A  => content/recipes/2021-03-07_parmesan-potatoes/index.md +46 -0
@@ 1,46 @@
title = "Parmesan potatoes"
date = 2021-03-07T20:03:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"
updated = 2021-02-21T14:34:43Z

![Parmesan potatoes](parm-potatoes.jpg)

A recipe that's easy and fast to prepare (I think I've said this too many times
already). You can have this as a side dish, or for breakfast. Well, you can have
it whenever and wherever you want if you are cooking it! We are grown ups here
after all.

<!-- more -->

## Ingredients

As you can already probably imagine, this dish doesn't require a lot of
ingredients. The quantities are for one average hungry student. If you want to
have it as a side dish this should be enough for two persons.

* 2-3 medium-sized potatoes
* Butter
* Parmesan cheese
* Rosemary; dried should be fine, but fresh is obviously better
* Salt
* Black pepper

## Instructions

1. Cut the potatoes into small cubes.
2. Add some butter to a frying pan and heat up.
3. Add potatoes to frying pan, salt them and fry over medium heat for about
   20 minutes moving the potatoes from time to time.
4. About 3-5 minutes before removing the potatoes from the heat, add some
   rosemary leaves a stir the potatoes.
5. Remove potatoes from pan, serve and add shredded Parmesan and some freshly
   ground pepper on top.
6. Enjoy!

Originally published at [https://www.yaroslavps.com/food/parmesan-potatoes/](https://www.yaroslavps.com/food/parmesan-potatoes/)

A  => content/recipes/2021-03-07_parmesan-potatoes/index.ru.md +45 -0
@@ 1,45 @@
title = "Картофель с Пармезаном"
date = 2021-03-07T20:03:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"
updated = 2021-02-21T14:34:43Z

![Картошка с Пармезаном](parm-potatoes.jpg)

Очень лёгкий и быстрый рецепт (кажется, я это почти каждый раз говорю). Можно
есть в качестве гарнира, или на завтрак. Ну или можете есть его как вам
захочется, всё-таки же вы его будете готовить.

<!-- more -->

## Ингредиенты

Как вы наверное уже можете представить, сие блюдо не требует большое количество
ингредиентов. Порции здесь на одного голодного студента. Если вы хотите его есть
в качестве гарнира, то тогда этого достаточно на двоих.

* 2-3 средних картофелей
* Масло сливочное
* Пармезан
* Розмарин; можно использовать сушёный, но свежий лучше
* Соль
* Чёрный перец

## Инструкции

1. Порежьте картошку в маленькие кубики.
2. Добавьте масло в сковородку и согрейте её.
3. Добавьте картошку в сковородку, посолите картофель и жарьте на среднем огне
   примерно 20 минут, перемешивая картошку время от времени.
4. За 3-5 минут до конца жарки, добавьте листики розмарина в картошку и
5. Уберите картошку со сковородки и добавьте в него тёртый пармезан, и
   свежеизмельчённый чёрный перец.
6. Приятного аппетита!

Впервые опубликовано в [https://www.yaroslavps.com/ru/food/parmesan-potatoes/](https://www.yaroslavps.com/ru/food/parmesan-potatoes/)

A  => content/recipes/2021-03-07_parmesan-potatoes/parm-potatoes.jpg +0 -0
A  => content/recipes/2021-03-07_refried-beans/index.md +48 -0
@@ 1,48 @@
title = "Refried Beans"
date = 2021-03-07T20:10:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Refried Beans](refried-beans.jpg)

One of my favorite dishes that works either as an appetizer or side dish is
refried beans. A classic from Mexican cuisine, that is best eaten with some
totopos, or tortilla chips.

<!-- more -->

## Ingredients

As usual, the ingredients here are for about two adult portions:

* 400-500g can of pre-cooked beans
* 1/4 onion
* 3-4 garlic cloves
* Cumin
* Paprika
* 2-4 spoonfuls butter
* Cooking oil (can be olive oil)
* Salt

## Instructions

1. Add the oil and the butter to the frying pan and heat to medium heat.
2. Chop the onion and mince the garlic.
3. Once the frying pan is heated, add the onion and garlic to the pan, and fry
   them for about 3 minutes.
4. Add salt, cumin, and paprika to taste. Usually I add paprika till the mix is
   a brownish red. Mix with your spatula, and let fry for about 5 minutes.
5. Open the can of beans and pour the beans into the pan. Depending on how
   liquid you want the refried beans to be, you can use all or just some part of
   the liquid inside the can. I usually get rid of some of the liquid from the
   can before pouring the beans.
6. Mash the beans and mix. Let them fry at medium-low to medium heat for about 5
   to 10 minutes, mixing from time to time.
7. Serve, and enjoy with some totopos.

Originally published at [https://www.yaroslavps.com/food/refried-beans/](https://www.yaroslavps.com/food/refried-beans/)

A  => content/recipes/2021-03-07_refried-beans/refried-beans.jpg +0 -0
A  => content/recipes/2021-03-07_spaghetti-alla-carbonara/carbonara.jpg +0 -0
A  => content/recipes/2021-03-07_spaghetti-alla-carbonara/index.es.md +57 -0
@@ 1,57 @@
title = "Espagueti a la carbonara"
date = 2021-03-07T20:00:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Espagueti a la carbonara](carbonara.jpg)

No conozco muchas recetas de pasta, pero ésta es definitivamente una de mis
favoritas. No hacen falta muchos ingredientes y es bastante fácil y rápido de
cocinar. Claro está, que esta no es la "original" o "auténtica" carbonara,
empero mi propia versión a mi gusto. Sea como sea, considero que esta receta es
bastante deliciosa.

<!-- more -->

La mayor diferencia es que la receta original usa pancetta, que es un tipo de
carne curada típica de Italia. Pero como nadie vende eso por donde vivo, yo uso
tocino, sin mencionar que me encanta el tocino. También le agrego algo de crema
agria a la mezcla de huevos para darle una consistencia más cremosa, pero no es
completamente necesaria.

## Ingredientes

Esta es la lista de ingredientes para aproximadamente dos porciones adultas.

* 5 yemas de huevo
* 250g de espagueti
* 6-8 tiras de tocino
* ½ - 1 cucharada de crema agria (opcional)
* Parmesano al gusto
* Sal
* Pimienta negra recién molida
* Aceite de oliva

## Instrucciones

1. Hierve algo de agua en una cazuela y agrégale sal. Después de que empiece a
   hervir, agrega el espagueti y cocina al dente.
2. Cortar las tiras de tocino en trozos y fríelos en una sartén a fuego medio.
3. Mientras se cocinan el tocino y el espagueti, prepara la salsa. Bate las
   yemas en un plato hondo y agregale la crema. Agrega sal y pimienta al gusto.
   Raya el parmesano y agrégalo a la mezcla. La cantidad de parmesano depende de
   tus gustos, usualmente le agrego la mitad del volumen de la mezcla de yemas,
   o en otras palabras — bastante.
4. Una vez que el espagueti esté listo, cuélalo, agrega algo de aceite de olivo
   a la sartén con el tocino, y agrega el espagueti a la sartén. Saltea
   aproxima denté unos tres minutos a fuego medio-bajo.
5. Apaga el fuego y agrega la salsa de yemas de huevo y parmesano a la sartén y
   revuelve vigorosamente.
6. ¡Sirve y disfruta!

Originalmente publicado en [https://www.yaroslavps.com/es/food/spaghetti-alla-carbonara/](https://www.yaroslavps.com/es/food/spaghetti-alla-carbonara/)

A  => content/recipes/2021-03-07_spaghetti-alla-carbonara/index.md +58 -0
@@ 1,58 @@
title = "Spaghetti alla carbonara"
date = 2021-03-07T20:00:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Spaghetti alla carbonara](carbonara.jpg)

I don't know many pasta or spaghetti recipes, but this is definitely one of my
favorite. You don't need many ingredients to cook it, and it is very fast and
easy to cook. This is of course not the "original" version, but rather my own
version of the dish. I do believe it is still quite delicious.

<!-- more -->

The main difference is that the original recipe uses pancetta (a type of Italian
salami). However, since nobody sells that where I live, I use bacon, which is
the next best thing (and because I love bacon). I also add some sour cream to
the egg mix to make the sauce more creamy, but you can forgo that if you'd like.

## Ingredients

Here is the ingredient list for about two adult-sized portions.

_Edit: I used to make this by using whole eggs, but since I've found that it
turns out more delicious and creamier if you only use the yolks._

* ~~2 eggs~~ 5 egg yolks
* 250g spaghetti
* 6-8 bacon stripes
* ½ - 1 tablespoon sour cream (optional)
* Some Parmigiano (Parmesan cheese)
* Salt
* Black pepper
* Olive oil

## Instructions

1. Boil some water in a pot and add some salt to it. After the water has begun
   to boil add the spaghetti and cook it al dente.
2. Cut the bacon stripes and fry them on a frying pan over medium heat.
3. While the spaghetti and the bacon are being cooked, prepare the sauce. Beat
   the yolks in a bowl and add a spoonful of sour cream. Add salt and pepper
   to taste. Shred the Parmesano and add it to the sauce mix. How much Parmesano
   you want to add depends on your taste, I like to add as much Parmesano as
   about half the volume of the egg mix (i.e. plenty).
4. Once the spaghetti is done, drain it, add some olive oil to the frying pan
   with the bacon, and add the spaghetti to the frying pan. Sauté for about 3
   minutes over medium-low heat.
5. Turn off the flame (very important) and add the egg and cheese sauce to the
   pan and mix thoroughly.
6. Serve and enjoy!

Originally published at [https://www.yaroslavps.com/food/spaghetti-alla-carbonara/](https://www.yaroslavps.com/food/spaghetti-alla-carbonara/)

A  => content/recipes/2021-03-07_spaghetti-alla-carbonara/index.ru.md +57 -0
@@ 1,57 @@
title = "Спагетти алла карбонара"
date = 2021-03-07T20:00:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Спагетти алла карбонара](carbonara.jpg)

Я не умею готовить очень много рецептов макарон или спагетти, но этот рецепт
однозначно один из моих любимых. Его довольно быстро и легко приготовить и не
нужно покупать куча ингредиентов. Конечно, это не оригинальная рецептура, а моя
версия рецепта настроенный под мои вкусы. Всё-равно считаю что он очень вкусный.

<!-- more -->

Основное отличие между этим и оригинальным рецептом заключается в том, что в
оригинальном используется панчетта — мясной продукт итальянской кухни. Однако,
как вы наверное могли догадаться, его не продают там где я живу, а поэтому
пришлось его заменить беконом. К тому же я очень сильно люблю бекон. Также я
добавляю немного сметаны в соус чтобы сделать его более густым и сливочным, но
её можно не добавлять.

## Ингредиенты

Здесь список ингредиентов примерно на две взрослые порции.

* 5 яичных желтков
* 250g спагетти
* 6-8 кусков бекона
* ½ - 1 столовых ложек сметаны (на вкус)
* Пармезан
* Соль
* Чёрный перец
* Оливковое масло

## Инструкции

1. Вскипятите немного воды в кастрюле и добавьте соли. Как только вода будет
   кипеть, добавьте макароны.
2. Порежьте бекон в более мелкие куски и жарьте в сковородке на среднем огне.
3. Пока спагетти и бекон готовятся, приготовьте соус. Взбейте желтки в глубокой
   тарелке и добавьте сметаны. Добавьте соль и перец на вкус. Протрите пармезан
   и добавьте в смесь. Сколько пармезана добавить будет зависеть от ваших
   вкусовых предпочтений. Я обычно добавляю примерно половина объёма соуса, то
   есть, щедро.
4. Как только спагетти будет готово, слейте воду, добавьте оливковое масло в
   сковородку с беконом, затем добавьте спагетти в сковородку. Жарьте на низком
   огне примерно 3 минуты постоянно перемешивая.
5. Выключите огонь (важно!) и затем добавьте соус в сковородку и тщательно
6. Наслаждайтесь готовым блюдом!

Впервые опубликовано в [https://www.yaroslavps.com/ru/food/spaghetti-alla-carbonara/](https://www.yaroslavps.com/ru/food/spaghetti-alla-carbonara/)

A  => content/recipes/2021-03-07_spicy-chili-con-carne/chili-con-carne.jpg +0 -0
A  => content/recipes/2021-03-07_spicy-chili-con-carne/index.md +73 -0
@@ 1,73 @@
title = "Spicy Chili con Carne"
date = 2021-03-07T20:11:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![Chili con carne](chili-con-carne.jpg)

This recipe is for those who like their food a little spicy. A classic of
Tex-Mex cuisine, although its true origins are disputed.<!-- more -->[^1]

## Ingredients

Here are the ingredients for 2-4 adult portions, depending on your appetite:

* 400g ground beef
* 400g can of pre-cooked beans
* 1 onion
* 3-4 garlic cloves
* 10-12 spoonfuls tomato paste
* ~150ml water
* Whole black peppercorns, or even better, allspice[^2]
* Chili powder[^3]
* Cumin[^2]
* Oregano[^2]
* Salt[^2]
* Cooking oil (preferably olive oil)
* 3-4 Basil leaves (optional)
* Cilantro (optional)
* Worcestershire sauce (optional)[^2]

## Instructions

1. Add oil to a deep frying pan, or a sauce pan, and heat to medium heat.
2. Chop the onions and add them to the heated pan.
3. After frying the onions for a bit, add the ground beef and fry it until it is
   well-done; salt the beef to taste.
4. Just before the beef is done, mince or grate the garlic cloves and add it to
   the pan.
5. Add the water, beans and tomato paste and mix.
6. Add chili powder, oregano, cumin, allspice/peppercorns and a little bit more
   salt to the pan and mix thoroughly; also add the basil leaves and
   Worcestershire sauce if you want to add a little more flavor.
7. Once the mix is boiling, cover the pan, and stew at low heat for about 45-60
8. Once the chili is quite thick (but not too dry!), it should be done; or maybe
   you prefer it a little bit more soup-y.
9. You can also add some freshly chopped cilantro on top to add even more

## How to eat

So, this might be strange, to tell somebody how to eat some food, but I gather
there's multitude different ways to eat chili. The most obvious one, is to just
eat it as it is with a spoon, or maybe with some totopos. I, however, like to
make some burritos stuffed with the stuff, together with some grated cheese and

There's of course other dishes, like hot dogs with chili (a.k.a chilidogs),
sandwiches with chili, hamburgers with chili; you get the idea.

Originally published at [https://www.yaroslavps.com/food/spicy-chili-con-carne/](https://www.yaroslavps.com/food/spicy-chili-con-carne/)

[^1]: [Nobody Knows More About Chili Than I Do (Archived)](http://web.archive.org/web/20160303171627/http://www.chilicookoff.com/History/History_Started.asp)

[^2]: Add to taste.

[^3]: Especially chili powder, only you know how much spice you and your stomach
  can take.

A  => content/recipes/2021-03-07_sunday-morning-milkshake/index.es.md +46 -0
@@ 1,46 @@
title = "Malteada de Domingo por la Mañana"
date = 2021-03-07T20:12:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![My milkshakes bring all the boys (and girls) to the yard](milkshake.jpg)

Una dulce y refrescante malteada que no requiere de mucho esfuerzo para hacer.
No es que solo se pueda hacer los domingos, simplemente era casi una tradición o
costumbre en mi familia el prepararla los fines de semana, y a veces parece que
si que sabe mejor un sábado o domingo en la mañana. Además, necesitaba un mejor
título que simplemente "malteada".

<!-- more -->

## Ingredientes

Estos son los ingredientes para aproximadamente 4 vasos o 1 litro:

* 1 plátano (o 2 si son muy pequeñas)
* ~120 gramos de moras. Pueden ser las moras que quieres
* <1 litro de leche
* Vainilla
* Azúcar

## Instrucciones

1. Parte el plátano de tal forma que quepa mejor en la licuadora.
2. Agrega los pedazos de plátano, las moras, vainilla y azúcar al gusto a la
   licuadora. Usualmente le agrego unas 6 cucharaditas de azúcar.
3. Hecha suficiente leche para que la mezcla llene un litro del volumen de la
4. Licua hasta que la mezcla se vea un tanto homogénea.
5. Sirve y disfruta!
5. Pour it and enjoy!

Casi cualquier comida es mejor consumida fresca, especialmente en el caso de
esta receta. Si dejas la malteada más de 10—15 minutos, se va a oxidar, y ya no
estará tan fresca ni deliciosa.

Originalmente publicado en [https://www.yaroslavps.com/es/food/sunday-morning-milkshake/](https://www.yaroslavps.com/es/food/sunday-morning-milkshake/)

A  => content/recipes/2021-03-07_sunday-morning-milkshake/index.md +43 -0
@@ 1,43 @@
title = "Sunday Morning Milkshake"
date = 2021-03-07T20:12:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![My milkshakes bring all the boys (and girls) to the yard](milkshake.jpg)

A sweet and refreshing milkshake that barely requires any effort to make. You're
not required to make it and drink it on Sunday, it was just almost a tradition
in my family to make it on the weekends, and it somehow does taste better on a
Saturday or Sunday morning.

<!-- more -->

## Ingredients

These are for about 4 glasses or 1 liter:

* 1 banana (or 2 if they are small)
* ~120 grams of berries. Can be any berries you like.
* <1 liter of milk
* Vanilla
* Sugar

## Instructions

1. Chop the banana so that it fits better in the blender.
2. Add the banana pieces, berries, vanilla and sugar to taste to the blender.
   Usually I use about 6 tea spoons of sugar.
3. Pour enough milk so that the mix fills a liter of the blender volume.
4. Blend it until it looks the mix looks somewhat homogeneous.
5. Pour it and enjoy!

Basically anything is better consumed fresh, but it is especially the case for
this milkshake recipe. If you leave it sitting for more than 10-15 minutes it
won't be so delicious anymore.

Originally published at [https://www.yaroslavps.com/food/sunday-morning-milkshake/](https://www.yaroslavps.com/food/sunday-morning-milkshake/)

A  => content/recipes/2021-03-07_sunday-morning-milkshake/index.ru.md +43 -0
@@ 1,43 @@
title = "Утренний Молочный Коктейль"
date = 2021-03-07T20:12:00Z
author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"

![My milkshakes bring all the boys (and girls) to the yard](milkshake.jpg)

Сладкий и освежающий молочный коктейль, который даже младенец может приготовить.
Обычно в семье мы их готовили утром субботы или воскресенья, но можно, кончено
же, его готовить в любой день и время.

<!-- more -->

## Ингредиенты

Список ингредиентов на 4 стакана, или литр:

* 1 банан (или 2 если они слишком маленькие)
* ~120 грамм ягод. Можно использовать любые ягоды.
* <1 литр молока.
* Ваниль
* Сахар

## Инструкции

1. Порежьте банан так, чтобы он поместился в блендер.
2. Добавьте куски банана, ягоды, ваниль и сахар на вкус в блендер. Обычно я
   добавляю примерно 6 чайных ложек сахара.
3. Налейте молока на столько чтобы все ингредиенты занимали литр объёма в чаше
4. Измельчите до тех пор пока смесь не выглядит более менее однородной.
5. Налейте и наслаждайтесь!

Конечно же, любую еду и напитки лучше употреблять свежими, но это особенно
касается этого рецепта. Если вы оставите коктейль больше чем на 10-15 минут, то
он окислиться и больше не будет таким же вкусным.

Впервые опубликовано в [https://www.yaroslavps.com/ru/food/sunday-morning-milkshake/](https://www.yaroslavps.com/ru/food/sunday-morning-milkshake/)

A  => content/recipes/2021-03-07_sunday-morning-milkshake/milkshake.jpg +0 -0
A  => content/recipes/_index.es.md +7 -0
@@ 1,7 @@
title = "Recetas"
sort_by = "date"
template = "recipes.html"
paginate_by = 10
generate_feed = true

A  => content/recipes/_index.md +7 -0
@@ 1,7 @@
title = "Recipes"
sort_by = "date"
template = "recipes.html"
paginate_by = 10
generate_feed = true

A  => content/recipes/_index.ru.md +7 -0
@@ 1,7 @@
title = "Рецепты"
sort_by = "date"
template = "recipes.html"
paginate_by = 10
generate_feed = true

A  => content/recipes/archive.es.md +6 -0
@@ 1,6 @@
sort_by = "date"
template = "archive.html"
paginate_by = 0

A  => content/recipes/archive.md +6 -0
@@ 1,6 @@
sort_by = "date"
template = "archive.html"
paginate_by = 0

A  => content/recipes/archive.ru.md +6 -0
@@ 1,6 @@
sort_by = "date"
template = "archive.html"
paginate_by = 0

A  => sass/css/_colors.scss +23 -0
@@ 1,23 @@
$font_sans: Helvetica, Verdana, sans-serif;
$font_serif: Georgia, serif;

/* light theme */

$l_bg0: #fefefe;
$l_bg1: #eeeeee;
$l_fg0: #111111;
$l_fg1: #333333;
$l_link_normal: #3f6e90;
$l_link_hover: #63a9cc;
$l_link_visited: #9C6992;
$l_brand: #b69410;

/* dark theme */

$d_bg0: #000000;
$d_bg1: #0a0a0f;
$d_fg0: #e5e9f0;
$d_fg1: #e5e9f0;
$d_link_normal: #3f6e90;
$d_link_hover: #63a9cc;
$d_link_visited: #9C6992;

A  => sass/css/main.scss +180 -0
@@ 1,180 @@
@import "colors";

* {
	box-sizing: border-box;

html, body {
	margin: 0;
	padding: 0;
	width: 100%;
	min-height: 100vh;
	margin-bottom: 8em;
	background-color: $l_bg0;
	font-family: serif;

sub {
	  color: $l_fg0;

p {
	line-height: 1.4;
	font-family: serif;

h2 > a,
h3 > a,
h4 > a,
h5 > a,
h6 > a {
	font-family: serif;
	font-weight: 600;

a {
	color: $l_link_normal;

a:visited {
	color: $l_link_visited;

a:hover {
	color: $l_link_hover;

.brand {
	font-size: 2em;
	font-weight: 500;

.brand > a,
.brand > a:visited {
	color: $l_link_hover;

.brand > a {
	text-decoration: none;

.navbar {
	text-align: right;
	background-color: $l_bg1;
	padding: 0.5em 0;

.navbar > a,
.author-links > a {
	padding: 0.5em;

.author-links {
	padding: 0.5em 0;

.footer-container {
	margin: 0 auto;
	max-width: 900px;
	height: auto;
	padding: 0.5em 1em;

.publish-date {
	color: $l_fg1;
	font-family: serif;
	font-weight: normal;
	font-style: italic;

h2 > span.publish-date {
	display: inline-block;
	font-size: 0.8em;

.recipe-container {
	padding: 0.5em 1em;
	overflow: auto;

.recipe-container.partial img {
	float: left;
	max-width: 50%;
	padding-right: 1em;

.recipe-container.full img {
	display: block;
	margin: 0 auto;
	max-width: 100%;
	max-height: 40vh;

.recipe-container.full img:nth-of-type(1) {
	max-height: none;

.footnote-definition:first-of-type {
	border-top: 1px solid $l_fg1;
	padding-top: 1em;

.footnote-definition p {
	display: inline-block;

.paginator {
	padding: 2em;
	text-align: center;

.paginator a {
	display: inline-block;
	padding: 0.5em;
	background-color: $l_link_normal;
	color: $l_bg0;
	text-decoration: none;
	font-family: sans-serif;

.paginator a:hover {
	background-color: $l_link_hover;
	color: $l_bg0;

.more-link-container {
	text-align: right;
	padding: 0.5em;

@media (max-width: 600px) {
	.recipe-container.partial img {
		float: none;
		max-width: 100%;
		padding: 0;

A  => templates/about.es.html +10 -0
@@ 1,10 @@
{% extends "base.html" %}
{% block h1title %}
<h1 id="start">Acerca de {{ config.title }}</h1>
{% endblock %}
{% block body %}
La traducción de esta página todavía no está lista. Por el momento pueden leer
la página <a href="/about">en inglés</a>.
{% endblock %}

A  => templates/about.html +233 -0
@@ 1,233 @@
{% extends "base.html" %}
{% block title %}About {{ config.title }}{% endblock %}
{% block h1title %}
<h1 id="start">About {{ config.title }}</h1>
{% endblock %}
{% block body %}
Searching for recipes, or reading almost anything on the internet for that
matter, has turned into a dreadful chore over the last decade. Each time you go
to most websites, they are loaded with unnecessary javascript, cookies, trackers
and other useless and in most cases even harmful things. This website aims to
provide for a better alternative to the thousands of JS-and-ad-riddle cookbook
websites out there.
Anybody is free to share their recipes on this website or even contribute to the
development of saucesource. If you are interested on sharing your recipes or
just helping, keep on reading to know how to contribute.
<h2>Formatting the recipe</h2>
Recipes on this site are stored in Markdown files. Markdown files are nice to
read in plain text and are widely known on the internet and in programming
circles, so chances are you are already familiar with the format.
However, the markdown files for the recipes in this site contain some additional
information at the beginning of the file that is called the "front matter". It
looks like this:
title = "Spaghetti alla carbonara"
date = 2021-03-07T20:00:00Z
author = "Yaroslav de la Peña Smirnov &lt;yps[at]yaroslavps.com&gt;"
website = "https://www.yaroslavps.com/"
donate = "https://www.yaroslavps.com/donate/"
		<code>title</code> — pretty self-explanatory.
		<code>date</code> — approximate date and time of publishing in Zulu
		<code>author</code> — Your real name, nickname, pseudonym or just
		<code>"Anonymous"</code> if you prefer to remain that way. You can also
		add your email after your name/nickname if you wish.
		<code>website</code> — Your website, or profile link (e.g. Github
		profile). Optional.
		<code>donate</code> — A link where people can tip you some money if they
		want. Optional.
<code>author</code>, <code>website</code> and <code>donate</code> all need to be
under the extra section.
The first picture (if any) and paragraph should be separated from the rest of
the text by a line containing <code>&lt;!-- more --&gt;</code>. This will allow
the picture and paragraph to appear as a short description in the main list of
<p>The rest of the text is just plain Markdown.</p>
<h3>A guide on keeping the quality high</h3>
In order to keep with the site's theme and assure that the site is not bloated
with unnecessary information, there are some rules as to what a recipe should
contain and how it should be structured:
		There shouldn't be much text not related to the making of the recipe at
		the beginning of it. You can have a small introduction paragraph, but it
		shouldn't be a whole essay detailing your whole family story. It should
		be short and concise, so as not to distract or annoy the reader with
		information that is not necessary for them.
		If there is something that you wish to tell that is a little bit too
		long to be at the beginning, put it at the end of the recipe. It still
		shouldn't be way too long.
		It's okay to add links to other sites inside your recipes, but the
		content inside the link should be related to your recipe. For example a
		footnote link, or a link to a video with instructions on a video hosting
		site like YouTube.	
		The recipe should contain at least the following two sections:
		Ingredients and Instructions/Directions. You can add one or two sections
		more, for example, with tips on choosing ingredients or serving your
		I recommended that you at least add one picture of your recipe. If
		you add pictures, at least one of them should be of the prepared dish
		and it should be at the very beginning of the recipe so that it can be
		displayed on the list of recipes. If you don't have a picture of your
		own authorship or that you have the rights to, don't submit it.
		Absolutely no stock images.
		You can add as many pictures as you like, but the total sum of the
		pictures' size shouldn't exceed 3MB.
These rules may change a bit in the future, but not much.
<h3>Tip on optimizing pictures</h3>
So that the website and your recipe are lighter on bandwidth, it is recommended
you optimize your pictures by compressing them. The (JPEG) settings I recommend
for a pretty good size/quality ratio are:
	<li>Strip any exif tags, color profiles, thumbnails, etc.</li>
	<li>Quality 80-85.</li>
	<li>Use interlace plane (i.e. progressive JPEG).</li>
	<li>Use a chroma sampling factor of 4:2:0</li>
	<li>Don't use a very high resolution. Something like 1200x800 pixels should
		be more than enough.</li>
<p>If you're using ImageMagick, the command looks something like this: </p>
convert "$input" \
    -strip \
    -interlace plane \
    -define jpeg:dct-method=float \
    -sampling-factor 4:2:0 \
    -resize 1200x800 \
    -quality 80 \
If you prefer using a GUI program like GIMP or Photoshop, (most of) these
settings should be available when you export your image to JPEG.
<h2 id="publishing">Publishing recipes</h2>
There are three ways to publish. The only thing that is required in order to
publish is that you have installed a plain text editor that can output text in
UTF-8 and an email address from which to send the recipe.
If you are not very tech-savy or don't know just what in the name of god is git,
no worries, there is still a way for you to share your recipes on this site.
Check the <a href="#email-publish">plain text email</a> instructions to learn
<h3>Git over email</h3>
The main repository for this website is hosted at 
<a href="https://git.sr.ht/~yaroslav/saucesource.cc">https://git.sr.ht/~yaroslav/saucesource.cc</a>.
The main and recommended way for you to publish your recipes is to send a patch
using git send-email to the project's mailing list. This doesn't require to make
an account on any service and only requires that you have git installed on your
computer properly configured with your email address.
If you are not very familiar with this way of collaborating, I recommend that
you read this <a href="https://git-send-email.io/">guide</a> and you'll be ready
to collaborate the way git was meant to be used in no time.
<h3>Github Pull Request</h3>
If you are more familiar with Github's pull request system, and you can't or
don't want to send patches by email, the project has a mirror repository on
Github where you can open a pull request to get your recipe added.
The Github mirror is located at 
<a href="https://github.com/Yaroslav-95/saucesource.cc">https://github.com/Yaroslav-95/saucesource.cc</a>.
<h3 id="email-publish">Plain text email</h3>
If you are not familiar with git you can still send your recipe to me to my
personal email address for me to review it and add it to the website. Just make
sure that your recipe is properly formatted and send it as an attachment along
with any pictures in your recipe to 
<a href="mailto:yps@yaroslavps.com?subject=Recipe ">yps@yaroslavps.com</a>.
<b>Important: </b> If you send me an email to my personal address, make sure to
add it to your whitelist, or check your spam folder. Especially if you are using
something like gmail or outlook.
<h2>Other ways of contributing</h2>
If you like this website, you can donate some money for the maintenance of the
website <a href="https://www.yaroslavps.com/donate/">over here</a>.
You can also donate money to the author of a recipe you liked, if that author
provided a donation link in their recipe.
<h2 id="roadmap">Roadmap</h2>
This is just a short kind of to-do list for the short-term:
	<li>Add dark pallet using prefers-color-scheme</li>
	<li>Finish Russian and Spanish translations</li>
	<li>Maybe add some kind of search functionality on the backend</li>
	<li>Maybe add some way to categorize recipes</li>
Everything that is presented in this site is published under the 
<a href="https://creativecommons.org/licenses/by-sa/3.0/">CC-BY-SA 3.0</a>
license. By publishing your recipe in this site, you retain authorship of your
recipe (unless you post anonymously), but the recipe is published under the same
license as the site.
The "code" or functional part of the site (such as templates, stylesheets and so
on) is published under the 
<a href="https://www.gnu.org/licenses/agpl-3.0.html">AGPLv3</a>. By contributing
any improvements or modifications to site, they are automatically licensed under
the same AGPLv3 license as the site.
{% endblock %}

A  => templates/about.ru.html +10 -0
@@ 1,10 @@
{% extends "base.html" %}
{% block h1title %}
<h1 id="start">О {{ config.title }}</h1>
{% endblock %}
{% block body %}
Перевод данной страницы ещё не готов. Пока советую прочитать страницу на 
<a href="/about">английском языке</a>
{% endblock %}

A  => templates/archive.html +30 -0
@@ 1,30 @@
{% extends "base.html" %}
{% block title %}Recipes archive — {{ config.title }}{% endblock %}
{% block h1title %}
<h1>{{ trans(key="archive_title", lang=lang) }}</h1>
{% endblock %}
{% block body %}
{% if lang != "en" %}
{% set section_path = "recipes/_index." ~ lang ~ ".md" %}
{% else %}
{% set section_path = "recipes/_index.md" %}
{% endif %}
{% set section = get_section(path=section_path) %}
<i>Tip: If you want to search for some recipe, try using your browsers "Find"
	function. In most browsers you can open it with Ctrl+F or F3.</i>
<div class="recipe-container">
	{% for year, recipes in section.pages | group_by(attribute="year") %}
	<h2>{{ year }}</h2>
	{% for recipe in recipes %}
		<span class="publish-date">{{ recipe.date | date }}</span> - 
		<a href="{{ recipe.permalink }}">{{ recipe.title }}</a>
	{% endfor %}
	{% endfor %}
{% endblock %}

A  => templates/base.html +69 -0
@@ 1,69 @@
{% if lang != "en" %}
{% set url_prefix = "/" ~ lang ~ "/" %}
{% else %}
{% set url_prefix = "/" %}
{% endif %}
<!DOCTYPE html>
		<meta charset="utf-8">
		<meta content="width=device-width, initial-scale=1" name="viewport">
		<title>{% block title %}{{ config.title }}{% endblock %}</title>
		<link rel="stylesheet" href="{{ get_url(path="css/main.css") }}">
		<div class="header-container">
			<div class="brand-container">
				<div class="brand">
					<a href="{{ url_prefix }}">{{ config.title }}</a>
			<div class="title-container">
				{% block h1title %}
				{% endblock %}
			<nav class="navbar">
				<a href="{{ url_prefix }}">
					{{ trans(key="home", lang=lang) }}
				<a href="{{ url_prefix }}recipes/">
					{{ trans(key="recipes", lang=lang) }}
				<a href="{{ url_prefix }}recipes/archive">
					{{ trans(key="archive", lang=lang) }}
				<a href="{{ url_prefix }}about/">
					{{ trans(key="about", lang=lang) }}
				<a href="{{ url_prefix }}recipes/atom.xml">RSS</a>
		<div class="body-container">
			{% block body %}
			{% endblock %}
		<div class="footer-container">
			<!-- TODO: do this programmaticaly -->
			{% if lang == "ru" %}
			Есть вопросы? Напиши мне на
			<a href="yps@yaroslavps.com">yps@yaroslavps.com</a>, или глянь в
			список рассылки
			{% elif lang == "es" %}
			¿Dudas, preguntas? Envíame un correo electrónico a
			<a href="yps@yaroslavps.com">yps@yaroslavps.com</a>, o hechale un
			vistazo a la lista de correo
			<a href="https://lists.sr.ht/~yaroslav/saucesource.cc-comments">aquí</a>.
			{% else %}
			Have any questions? Send me an email at
			<a href="yps@yaroslavps.com">yps@yaroslavps.com</a>, or checkout the
			comments mailing list 
			<a href="https://lists.sr.ht/~yaroslav/saucesource.cc-comments">here</a>.
			{% endif %}

A  => templates/index.es.html +45 -0
@@ 1,45 @@
{% extends "base.html" %}
{% block h1title %}
<h1>Bienvenidos a {{ config.title }}</h1>
<p class="publish-date">Un simple sitio de recetas que no apesta.</p>
{% endblock %}
{% block body %}
{% if lang != "en" %}
{% set section_path = "recipes/_index." ~ lang ~ ".md" %}
{% else %}
{% set section_path = "recipes/_index.md" %}
{% endif %}
{% set section = get_section(path=section_path) %}
<h2>Última receta</h2>
{% set latest = section.pages[0] %}
<div class="recipe-container partial">
		<a href="{{ latest.permalink }}">{{ latest.title }}</a>
		<span class="publish-date">{{ latest.date | date }}</span>
	{% if latest.summary %}
		{{ latest.summary | safe }}
	{% endif %}
<div class="more-link-container">
<a href="/es/recipes/">Más recetas...</a>
Si quieres publicar tu receta o mejorar este sitio, no dudes en ayudar. Puedes
encontrar más información acerca de como contribuir 
<a href="/es/about/">aquí</a>.
<h2>Otros idiomas</h2>
El sitio está actualmente disponible en los siguientes idiomas:
	<li><a href="/">English</a></li>
	<li><a href="/ru/">Русский</a></li>
Ten en cuenta que las recetas no van a estar traducidas a todos los idiomas en
que este sitio se encuentra disponible.
{% endblock %}

A  => templates/index.html +47 -0
@@ 1,47 @@
{% extends "base.html" %}
{% block h1title %}
<h1>Welcome to {{ config.title }}</h1>
<p class="publish-date">A simple recipe website that doesn't suck.</p>
{% endblock %}
{% block body %}
{% if lang != "en" %}
{% set section_path = "recipes/_index." ~ lang ~ ".md" %}
{% else %}
{% set section_path = "recipes/_index.md" %}
{% endif %}
{% set section = get_section(path=section_path) %}
<h2>Latest Recipe</h2>
{% set latest = section.pages[0] %}
<div class="recipe-container partial">
		<a href="{{ latest.permalink }}">{{ latest.title }}</a>
		<span class="publish-date">{{ latest.date | date }}</span>
	{% if latest.summary %}
		{{ latest.summary | safe }}
	{% endif %}
<div class="more-link-container">
<a href="/recipes/">More recipes...</a>
<h2>Make a contribution</h2>
If you want to publish your recipe or make this site better, don't hesitate to
help. You can find more information on how to contribute 
<a href="/about/">here</a>.
<h2>Other languages</h2>
This site is currently also available in the following languages:
	<li><a href="/es/">Español</a></li>
	<li><a href="/ru/">Русский</a></li>
Do keep in mind that not all recipes will be translated to every language the
site is available on. If you want to help translate the site to another
language, or help improve existing translations check the 
<a href="/about/">about</a> page.
{% endblock %}

A  => templates/index.ru.html +46 -0
@@ 1,46 @@
{% extends "base.html" %}
{% block h1title %}
<h1>Добро пожаловать в {{ config.title }}</h1>
<p class="publish-date">Простой и не отстойный сайт рецептов.</p>
{% endblock %}
{% block body %}
{% if lang != "en" %}
{% set section_path = "recipes/_index." ~ lang ~ ".md" %}
{% else %}
{% set section_path = "recipes/_index.md" %}
{% endif %}
{% set section = get_section(path=section_path) %}
<h2>Последний рецепт</h2>
{% set latest = section.pages[0] %}
<div class="recipe-container partial">
		<a href="{{ latest.permalink }}">{{ latest.title }}</a>
		<span class="publish-date">{{ latest.date | date }}</span>
	{% if latest.summary %}
		{{ latest.summary | safe }}
	{% endif %}
<div class="more-link-container">
<a href="/ru/recipes/">Больше рецептов...</a>
<h2>Сделай вклад</h2>
Если хочешь опубликовать свой рецепт или улучшить сайт, мы здесь этому рады.
Больше информации можно найти <a href="/ru/about/">здесь</a>.
<h2>Другие языки</h2>
Сайт также доступен на данный момент на этих языках:
	<li><a href="/es/">Español</a></li>
	<li><a href="/">English</a></li>
Учтите что рецепты переводятся отдельно от самого сайта. То есть, не все рецепты
доступны на всех языках сайта. Если вы желаете помочь в переводе сайта на другие
языки или улучшить существующие переводы, прочитайте страницу 
<a href="/ru/about/">о сайте</a>.
{% endblock %}

A  => templates/page.html +51 -0
@@ 1,51 @@
{% extends "base.html" %}
{% block title %}{{ page.title }} — {{ config.title }}{% endblock %}
{% block h1title %}
<h1>{{ page.title }}</h1>
<p class="publish-date">
	{{ trans(key="published", lang=lang) }}
	{{ page.date | date(format="%Y-%m-%d") }}
	{{ page.extra["author"] }}
{% if page.updated %}
<p class="publish-date">
	{{ trans(key="edited", lang=lang) }}
	{{ page.updated | date(format="%Y-%m-%d") }}
{% endif %}
<div class="author-links">
	{% if page.extra["website"] %}
	<a href="{{ page.extra["website"] }}">
		{{ trans(key="author_website", lang=lang) }}
	{% endif %}
	{% if page.extra["donate"] %}
	<a href="{{ page.extra["donate"] }}">
		{{ trans(key="author_donate", lang=lang) }}
	{% endif %}
{% endblock %}
{% block body %}
<div class="recipe-container full">
	{% if page.translations | length > 1 %}
	<p class="publish-date">
	<!-- TODO: make this more programmatic -->
	{{ trans(key="also_read", lang=lang) }}
	{% for trans in page.translations %}
	{% if trans.lang != lang %}
	{% if trans.lang == "ru" %}
  	  <a href="{{ trans.permalink }}">Русский</a>. 
	{% elif trans.lang == "es" %}
  	  <a href="{{ trans.permalink }}">Español</a>. 
	{% else %}
  	  <a href="{{ trans.permalink }}">English</a>. 
	{% endif %}
	{% endif %}
	{% endfor %}
	{% endif %}
	{{ page.content | safe }}
{% endblock %}

A  => templates/recipes.html +48 -0
@@ 1,48 @@
{% extends "base.html" %}
{% block title %}{{ section.title }} — {{ config.title }}{% endblock %}
{% block h1title %}
<h1>{{ trans(key="recipes_title", lang=lang) }}</h1>
{% endblock %}
{% block body %}
<div class="recipes-list">
	{% for recipe in paginator.pages %}
		<div class="recipe-container partial">
				<a href="{{ recipe.permalink }}">{{ recipe.title }}</a>
				<span class="publish-date">{{ recipe.date | date }}</span>
			{% if recipe.summary %}
				{{ recipe.summary | safe }}
			{% endif %}
	{% endfor %}
{% if paginator %}
	{% if paginator.number_pagers > 1 %}
		<div class="paginator">
			{% if paginator.previous %}
				<a href="{{ paginator.first }}">
					<span class="icon">|←</span>
					{{ trans(key="first", lang=lang) }}
				<a href="{{ paginator.previous }}">
					<span class="icon">←</span>
					{{ trans(key="page", lang=lang) }}
					{{ paginator.current_index - 1 }}
			{% endif %}
			{% if paginator.next %}
				<a href="{{ paginator.next }}">
					{{ trans(key="page", lang=lang) }}
					{{ paginator.current_index + 1 }}
					<span class="icon">→</span>
				<a href="{{ paginator.last }}">
					{{ trans(key="last", lang=lang) }}
					<span class="icon">→|</span>
			{% endif %}
	{% endif %}
{% endif %}
{% endblock %}