Fixed formatting, added standalone build option

source/chili.md

@@ -45,3 +45,6 @@
 ## Notes
 
 - Makes 6 cups.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/chipotle-black-beans.md

@@ -1,6 +1,6 @@
 # Chipotle Black Beans
 
-### Ingredients
+## Ingredients
 
 - **2 tbsp.** water or vegetable broth
 - **1/2** medium Spanish yellow onion, diced
@@ -12,7 +12,7 @@
 - **1 tsp.** chipotle powder
 - **1 tbsp.** lime juice
 
-### Instructions
+## Instructions
 
 1. Set the Instant Pot to Sauté.
   Add the 2 tablespoons **water or vegetable broth**, **onion** and **garlic**.
@@ -30,7 +30,7 @@
 5. Use a handheld strainer to remove the beans.
   Save the liquid for adding to other recipes if desired.
 
-### Notes
+## Notes
 
 * Makes 3 cups
 
@@ -42,3 +42,6 @@
   you can cook for additional 5 minutes on the same settings. 
 
 * Store in the fridge in an airtight container for up to 4-5 days.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/cover.md

@@ -0,0 +1,11 @@
+---
+title: Recipes for People Who Don't Own Plates, Apparently
+author: Polybius
+font:
+  - Helvetica
+  - Arial
+  - Freesans
+  - clean
+  - sans-serif
+---
+<div style="page-break-after: always;"></div>

source/eggroll-in-a-bowl.md

@@ -36,3 +36,6 @@
    Stir in the **hoisin sauce** and **sriracha or gochujang**.
 
 7. Serve with wonton strips or over rice.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/french-toast.md

@@ -35,3 +35,6 @@
    before storing in a freezer-safe bag or container for up to 3 months.
 
    Rewarm on a skillet, in the toaster, or for a few seconds in the microwave.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/goulash.md

@@ -2,25 +2,25 @@
 
 ## Ingredients
 
-* 1 tbsp. olive oil
+* **1 tbsp.** olive oil
-* 1 yellow onion, diced
+* **1** yellow onion, diced
-* 4 cloves garlic, minced
+* **4** cloves garlic, minced
-* 2 bell peppers, diced
+* **2** bell peppers, diced
-* 1 lb ground beef or turkey
+* **1 lb** ground beef or turkey
-* 1/2 cup red wine (Cabernet Sauvignon)
+* **1/2 cup** red wine (Cabernet Sauvignon)
-* 28 oz canned diced tomatoes (do not drain)
+* **28 oz** canned diced tomatoes (do not drain)
-* 15 oz canned tomato sauce
+* **15 oz** canned tomato sauce
-* 2 tbsp. soy sauce
+* **2 tbsp.** soy sauce
-* 1/2 cup water
+* **1/2 cup** water
-* 8 oz elbow macaroni
+* **8 oz** elbow macaroni
-* ? tsp. table salt
+* **? tsp.** table salt
 
 ### Spices
 
-* 2 whole bay leaves
+* **2** whole bay leaves
-* 1/2 tsp. dried oregano
+* **1/2 tsp.** dried oregano
-* 1/2 tsp. dried basil
+* **1/2 tsp.** dried basil
-* 1/4 tsp. crushed red pepper
+* **1/4 tsp.** crushed red pepper
 
 ## Instructions
 
@@ -42,3 +42,6 @@
 6. Remove from heat.
    Add salt and more to taste.
    Remove the bay leaves before serving.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/granola.md

@@ -44,3 +44,5 @@
 
   Use honey for a more neutral flavored, clumpy granola.
 
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/pad-thai.md

@@ -42,35 +42,37 @@
 * For a sweeter pad thai, add additional honey or a little brown sugar.
   For spicier, add additional chili paste.
 
+<div style="page-break-after: always;"></div>
+
 ## Instructions
 
-1. Cook the rice noodles until soft, but not mushy.
+1. Cook the **noodles** until soft, but not mushy.
    Drain and rinse under cool water.
 
-2. In a small bowl, whisk together the sauce ingredients.
+2. In a small bowl, whisk together the **sauce**.
 
 3. Heat the oil in a large non-stick skillet or wok over medium-high heat.
-   Add the shrimp and saute about 2 minutes,
+   Add the **shrimp** and saute about 2 minutes,
    or just until the shrimp begins to turn pink.
 
-4. Add the garlic and noodles.
+4. Add the **garlic** and **noodles**.
    Stir continuously to coat the noodles and shrimp with the garlic,
    then push the ingredients over to one side of the pan.
 
-5. Crack the eggs into the empty side of the pan
+5. Crack the **eggs** into the empty side of the pan
    and break apart the yolk with the spatula.
    Let cook for 30 seconds, until just beginning to set.
 
 6. Add the sauce and stir everything to combine.
 
-7. Add the bean sprouts, carrots, and chopped green onions
+7. Add the **bean sprouts**, **carrots**, and **green onions**
    and let cook about 1 minute,
    or until the bean sprouts are crisp-tender.
 
-8. Sprinkle on the peanuts and cilantro.
+8. Sprinkle on the **peanuts** and **cilantro**.
-   Serve immediately with lime wedges.
+   Serve immediately with the **lime wedges**.
 
-### Notes
+## Notes
 
 * Keep leftovers in an airtight container
   in the refrigerator for up to 4 days.
@@ -79,3 +81,4 @@
   with a splash of water or chicken broth
   to keep the noodles from drying out.
 
+<div style="page-break-after: always;"></div>

source/red-beans-and-rice.md

@@ -24,6 +24,8 @@
 - **1/4 tsp.** freshly cracked black pepper
 - **2** bay leaves
 
+<div style="page-break-after: always;"></div>
+
 ## Instructions
 
 1. Heat the **oil** in a large pot over medium heat.
@@ -55,3 +57,5 @@
 - Because the rice is cooked separately, and (assuming leftovers) in multiple batches,
   I've omitted it from this recipe.
   I like 1/2 cup (dry) per serving.
+
+<div style="page-break-after: always;"></div>

source/rice-pudding.md

@@ -13,14 +13,14 @@
 
 ## Instructions
 
-1. To the Instant Pot, add white rice, water, salt, and cinnamon.
+1. To the Instant Pot, add the **rice**, **water**, **salt**, and **cinnamon**.
    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. 
 
-3. While the rice is cooking, in a small bowl,
+3. While the rice is cooking,
-   whisk together 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. 
 
@@ -28,7 +28,9 @@
    stirring quickly so that the eggs don't scramble. 
 
 6. Set the Instant Pot to sauté
-   and continue to mix until rice thickens, 5-10 minutes.
+   and continue to mix until rice thickens, about 5-10 minutes.
 
 7. Optionally serve with walnuts and/or raisins. Garnish with additional cinnamon.
 
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/stroganoff.md

@@ -1,6 +1,6 @@
 # Stroganoff
 
-### Ingredients
+## Ingredients
 
 - **3 tbsp.** extra-virgin olive oil, divided
 - **8 oz** crimini mushrooms, sliced
@@ -13,7 +13,7 @@
 - **1/2 cup** sour cream
 - fresh parsley for serving
 
-### Instructions
+## Instructions
 
 1. Heat 2 tablespoons of **oil** over medium heat in a large pot.
    Add the **onion**, season with salt and pepper,
@@ -43,3 +43,5 @@
 
 8. Serve with **fresh parsley**.
 
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/tuna-salad.md

@@ -23,3 +23,6 @@
 - Makes 3 cups.
 
 - Store leftovers in an airtight container in the refrigerator for up to 4 days.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>