fixed formatting, added lint script

source/chili.md

@@ -5,7 +5,7 @@
 - **2 tbsp.** olive oil
 - **1** yellow onion, diced
 - **2 cloves** garlic, minced
-- **1 lb** ground beef or turkey
+- **1 lb** ground beef, turkey, or pork
 - **3/4 cup** dry kidney beans, soaked overnight and drained
 - **3/4 cup** dry black beans, soaked overnight and drained
 - **1 15oz can** diced or crushed tomatoes, not drained
@@ -29,7 +29,7 @@
    Add the **onion**, season with salt and pepper,
    and cook until translucent, about 4-5 minutes.
 
-2. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
+2. Stir in the **garlic** and cook until fragrant, 30--60 seconds.
 
 3. Add the **ground meat** and continue to cook,
    breaking up the meat with a spoon as it cooks,
@@ -47,4 +47,4 @@
 - Makes 6 cups.
 
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source/conversions.md

@@ -1,101 +0,0 @@
-# Conversions
-
-## General Units
-
-- 1 yard (yd) = 0.9144 m
-- 1 meter (m) ≈ 1.094 yd ≈ 3.281 ft ≈ 39.37 in
-
-- 1 m<sup>3</sup> = $\frac{1}{0.9144^3}$ yd<sup>3</sup> ≈ 1.308 yd<sup>3</sup>
-- 1 m<sup>3</sup> ≈ 4,226.753 cups
-
-- 1 pound (lb) = 0.45359237 kg
-- 1 kilogram (kg) ≈ 2.2046226 lb ≈ 35.273962 oz
-
-## Kitchen Units
-
-- 1 cup = 16 tbsp.
-
-- 1 tsp.
-- 1 tbsp. = 0.5 fl oz
-- 1 cup = 8 fl oz
-
-- 1 pt. = 2 cups
-- 1 qt. = 4 cups
-- 1 gal = 16 cups
-
-- 1 gal = 231 in<sup>3</sup>
-- 1 cup = 14.4375 in<sup>3</sup>
-
-## Substitutions
-
-- **1 tsp.** minced garlic ≈ **1** clove garlic, minced
-- **1/4 cup** egg substitute ≈ **1** large egg, scrambled
-- **3/4 cup** dry beans, soaked ≈ **15 oz** canned beans, drained
-
-3.80958825
-
-## Weight $\leftrightarrow$ Volume
-
-Densities of foodstuffs are commonly reported in kg/m<sup>3</sup>.
-To get to a useful unit of measure:
-
-$$
-\frac{1\ \text{kg}}{1\ \text{m}^3} \times
-\frac{16\ \text{oz}}{0.45359237\ \text{kg}} \times
-\frac{1\ \text{m}^3}{4226.753\ \text{cups}} \approx
-\frac{0.0083454\ \text{oz}}{1\ \text{cup}}
-$$
-
-$$
-1\ \text{kg}\ \text{m}^{-3} \approx 0.0083454\ \text{oz}\ \text{cup}^{-1}
-$$
-
-The density of dry kidney beans is 750 kg/m<sup>3</sup>,
-approximately 6.26 oz/cup.
-
-140 g/cup
-5.079451 oz/cup
-
-> [!cite] [Can I Substitute Dried Beans for Canned?](https://www.seriouseats.com/is-there-a-ratio-for-converting-between-dried)
-> The most common can size for beans is about 15 ounces,
-> which, once drained, contains approximately 1.5 cups or 9 ounces of beans...
-> So for a recipe that calls for one 15-ounce can of beans,
-> you can cook 3/4 cup (4.5 ounces) of the dried version and be in the ballpark.
-> Conversely, if a recipe calls for 1 cup of dried beans,
-> you'll need to buy two 15-ounce cans
-> to have the 2+ cups worth of cooked beans the recipe will eventually yield.
-
-(1) 15 oz can beans, drained = 9 oz cooked beans
-
-cooked beans ≅ dry beans, soaked overnight and drained
-
-16 oz dry beans = 37-52 oz cooked beans
-
-Cooked weight and volume of 16 oz (1 lb) of dry beans:
-
-| Type            | Weight (oz) | Volume (cups) |
-| :-------------- | ----------: | ------------: |
-| Pinto           |          37 |           6.5 |
-| Black           |          37 |           7.0 |
-| Red Kidney      |          39 |           6.5 |
-| Cannellini      |          40 |           6.5 |
-| Black-Eyed Peas |          45 |           6.5 |
-| Chickpeas       |          52 |           7.0 |
-
-Equivalent dry weight and volume per 15 oz can:
-
-| Type            | Weight (oz) | Weight (g) | Volume @ 140 g/cup* (cups) |
-| :-------------- | ----------: | ---------: | -------------------------: |
-| Pinto           |         3.9 |        110 |                       0.79 |
-| Black           |         3.9 |        110 |                       0.79 |
-| Red Kidney      |         3.7 |        105 |                       0.75 |
-| Cannellini      |         3.6 |        102 |                       0.73 |
-| Black-Eyed Peas |         3.2 |         91 |                       0.65 |
-| Chickpeas       |         2.8 |         79 |                       0.56 |
-
-\*per Publix pinto beans serving size
-
-$$
-\frac{9\ \text{oz cooked beans}}{1\ \text{15 oz can beans}} \times
-\frac{16\ \text{oz dry beans}}{37-52\ \text{oz cooked beans}}
-$$

source/goulash.md

@@ -6,13 +6,13 @@
 * **1** yellow onion, diced
 * **4** cloves garlic, minced
 * **2** bell peppers, diced
-* **1 lb** ground beef or turkey
+* **1 lb** ground beef, turkey, or pork
 * **1/2 cup** red wine (Cabernet Sauvignon)
-* **28 oz** canned diced tomatoes (do not drain)
+* **1 28oz can** canned diced tomatoes (do not drain)
-* **15 oz** canned tomato sauce
+* **1 15oz can** canned tomato sauce
 * **2 tbsp.** soy sauce
 * **1/2 cup** water
-* **8 oz** elbow macaroni
+* **8 oz** dry elbow macaroni
 * **? tsp.** table salt
 
 ### Spices
@@ -44,4 +44,4 @@
    Remove the bay leaves before serving.
 
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source/pad-thai.md

@@ -6,8 +6,8 @@
 
 * **4 oz** dry brown rice noodles
 * **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
-* **8 oz** medium/large shrimp, peeled and deveined
+* **8 oz** medium or large shrimp, peeled and deveined
-* **2** cloves garlic, minced
+* **2 cloves** garlic, minced
 * **2** large eggs or **1/2 cup** egg substitute
 * **1/2 cup** bean sprouts
 * **1/2 cup** grated carrots
@@ -81,4 +81,4 @@
   with a splash of water or chicken broth
   to keep the noodles from drying out.
 
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source/red-beans-and-rice.md

@@ -32,23 +32,23 @@
    Add the **sausage** and cook until browned.
    Remove the sausage to a bowl and refrigerate.
 
-1. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
+2. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
    Sauté over medium heat until the onions are soft.
 
-1. Add the **spices**. Stir and continue to sauté for another minute.
+3. Add the **spices**. Stir and continue to sauté for another minute.
 
-1. Add the **beans** and **water**. Cover and bring to a boil.
+4. Add the **beans** and **water**. Cover and bring to a boil.
 
-1. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.
+5. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.
 
-1. Smash the beans against the side of the pot with the back of a spoon.
+6. Smash the beans against the side of the pot with the back of a spoon.
    Continue smashing the beans while simmering uncovered for 30 minutes.
 
-1. Once the red beans have thickened,
+7. Once the red beans have thickened,
    add the sausage back to the pot along with the **parsley**.
    Stir to combine.
 
-1. Serve hot with rice.
+8. Serve hot with rice.
 
 ## Notes
 
@@ -58,4 +58,4 @@
   I've omitted it from this recipe.
   I like 1/2 cup (dry) per serving.
 
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source/rice-pudding.md

@@ -3,13 +3,13 @@
 ## Ingredients
 
 - **1 cup** dry rice
-- **1-1/4** cup water
+- **1-1/4 cup** water
 - **1 tsp.** salt
-- **1 tsp.** cinnamon
+- **1 tsp.** ground cinnamon
 - **2 cups** milk
 - **2 eggs** or **1/2 cup** egg substitute
-- **3/4 cup** sugar
+- **3/4 cup** granulated sugar
-- **1-1/2 tsp.** vanilla
+- **1-1/2 tsp.** vanilla extract
 
 ## Instructions
 
@@ -17,15 +17,15 @@
    Stir to combine.
 
 2. Lock the lid, set the valve to seal, and manually set the pressure for 14 minutes.
-   Allow time for the Instant Pot to come to pressure before it starts counting down & cooking. 
+   Allow time for the Instant Pot to come to pressure before it starts counting down & cooking.
 
 3. While the rice is cooking,
-  in a small bowl, whisk together the **milk**, **eggs**, **sugar**, and **vanilla**. 
+  in a small bowl, whisk together the **milk**, **eggs**, **sugar**, and **vanilla**.
 
-4. When the Instant Pot chimes, quick release the pressure. 
+4. When the Instant Pot chimes, quick release the pressure.
 
 5. Slowly add the milk mixture to the rice in the Instant Pot,
-   stirring quickly so that the eggs don't scramble. 
+   stirring quickly so that the eggs don't scramble.
 
 6. Set the Instant Pot to sauté
    and continue to mix until rice thickens, about 5-10 minutes.
@@ -33,4 +33,4 @@
 7. Optionally serve with walnuts and/or raisins. Garnish with additional cinnamon.
 
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source/risotto.md

@@ -2,44 +2,49 @@
 
 ## Ingredients
 
-* 7 cups chicken stock
+* **7 cups** chicken stock
-* 2 tbsp. olive oil
+* **2 tbsp.** olive oil
-* 1 large shallot, finely chopped (~1⁄4 cup)
+* **1/4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
-* 2 cloves garlic, minced
+* **2 cloves** garlic, minced
-* 1-1⁄2 tsp. kosher salt
+* **1 1⁄2 tsp.** kosher salt, divided
-* ? tsp. black pepper
+* **? tsp.** ground black pepper
-* 2 bay leaves
+* **2** bay leaves
-* 5 tbsp. unsalted butter
+* **5 tbsp.** unsalted butter
-* 2 cups arborio rice
+* **2 cups** arborio rice
-* 1 cup dry white wine
+* **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
-* 3⁄4 cup freshly grated Parmesan, plus more for garnish
+* **3⁄4 cup** freshly grated Parmesan
 
 ## Directions
 
-1.  Warm the chicken stock in a medium saucepan over medium-low heat,
+1.  Warm the **chicken stock** in a medium saucepan over medium-low heat.
-    cover and keep warm.
+    Cover and keep warm.
 
-2.  Heat the olive oil in another medium saucepan.
+2.  Heat the **oil** in another medium saucepan.
-    Add the shallot, garlic, 1⁄2 teaspoon salt and ~10 grinds of black pepper
+    Add the **onion**, **garlic**, 1⁄2 teaspoon **salt**, and **black pepper**.
-    and cook, stirring occasionally, until the vegetables are softened, 3--4 minutes.
+    Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes).
 
-3. Add the bay leaves and 3 tablespoons butter,
+3.  Add the **bay leaves** and 3 tablespoons **butter**.
-    stirring until the butter has melted, ~1 minute.
+    Stir until the butter has melted (~1 minute).
 
-4.  Add the rice and stir once.
+4.  Add the **rice** and stir once.
-    Toast until the rice starts to turn light golden brown, 3--4 minutes.
+    Toast until the rice starts to turn light golden brown (3--4 minutes).
 
-5.  Pour in the wine and simmer, stirring occasionally,
+5.  Add the **wine**.
-    until it has evaporated completely, 2--3 minutes.
+    Simmer, stirring occasionally,
+    until the wine has evaporated completely (2--3 minutes).
 
-6.  Ladle one cup of the warm stock into the rice
+6.  Ladle one cup of the warm **stock** into the rice.
-    and cook, stirring gently without stopping,
+    Cook, stirring constantly but gently,
-    until the rice has absorbed the liquid, 2--3 minutes.
+    until the rice has absorbed the liquid (2--3 minutes).
 
-7.  Repeat this process, adding more stock a ladleful at a time,
+7.  Repeat this process, adding more **stock** a ladleful at a time,
-    until the rice is al dente, 17--19 minutes. Discard the bay leaves.
+    until the rice is al dente (17--19 minutes).
 
-8.  Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt
+8.  Discard the **bay leaves**.
-    and a few more grinds of black pepper.
+    Stir in the **Parmesan**, the remaining 2 tablespoons **butter**,
+    1 teaspoon **salt**, and more **black pepper** to taste.
 
-9.  Serve hot, with more Parmesan, if desired.
+9.  Serve hot, with more **Parmesan**, if desired.
+
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source/stroganoff.md

@@ -4,9 +4,9 @@
 
 - **3 tbsp.** extra-virgin olive oil, divided
 - **8 oz** crimini mushrooms, sliced
-- **1/2 cup** diced onion
+- **1/2 cup** onion, diced
 - **2 cloves** garlic, minced
-- **1 lb** ground beef or turkey
+- **1 lb** ground beef, turkey, or pork
 - **2 tsp.** paprika
 - **3-4 cups** low sodium beef broth
 - **8 oz** dry rotini
@@ -44,4 +44,4 @@
 8. Serve with **fresh parsley**.
 
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source/tuna-salad.md

@@ -2,15 +2,15 @@
 
 ## Ingredients
 
-- **20 oz** tuna packed in water, drained (**4** 5-oz cans)
+- **4 5oz cans** tuna packed in water, drained
 - **1 cup** mayonnaise
-- **1** rib celery, finely chopped (about 1/3 cup)
+- **1 rib** celery, finely chopped (about 1/3 cup)
 - **2 tbsp.** red onion, minced (about 2 small slices)
 - **2 tbsp.** sweet pickle or dill relish
 - **1 tbsp.** lemon juice
-- **1** clove garlic, minced
+- **1 clove** garlic, minced
 - **1/2 tsp.** table salt
-- **1/4 tsp.** black pepper, ground
+- **1/4 tsp.** ground black pepper
 
 ## Instructions
 
@@ -25,4 +25,4 @@
 - Store leftovers in an airtight container in the refrigerator for up to 4 days.
 
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