Merge branch 'master' of git.friedersdorff.com:max/notes

diff --git a/content/recipes/breakfast_porridge.rst b/content/recipes/breakfast_porridge.rst
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+Efficient Breakfast Porridge
+============================
+
+:date: 2019-06-14 21:40
+:category: Recipes
+:tags: breakfast, porridge
+:authors: Maximilian Friedersdorff
+:summary: Breakfast porridge with seeds, nuts and dried and fresh fruit 
+:status: published
+
+Ingredients
+-----------
+
+* 55g Rolled Oats
+* 1 Tsp Non Dairy Creamer or Oat Flour
+* 300ml Water
+* One sweetener tablet
+* 20g Dried Berries, Seeds or Nuts
+* (Optional) Fresh Fruit
+
+Method
+------
+
+#. Mix oats, non dairy creamer, the sweetener tablet and dried fruit (if you are
+   using any).
+#. Add 300ml freshly boiled water.
+#. Microwave at full power.  The porridge will tend to rise when the water
+   starts to boil, so use a tall container.  Turn it off before it overflows.
+#. Add seeds, nuts and or fresh fruit.
+
+Explanation
+-----------
+
+The point of the non dairy creamer is to produce a slightly creamier texture 
+than would otherwise result.  Using milk instead of water and creamer also works,
+but milk can't be boiled quickly in a kettle.  Using oat flour instead of
+creamer produces a slightly different, but also agreeable texture.
+
+The dried berries are added before microwaving to give them time to rehydrate. The 
+nuts, seeds and fresh fruit is only added afterwards.  The nuts and seeds are 
+nicer when crunchy and the fresh fruit will become too soft when microwaved. I
+like a handful of sunflour seeds and a sliced banana.  If I want dried berries,
+I like goji or cranberries, preferably unsweetened.
+
+Turn on the kettle first, then wheigh out the remaining ingredients.  While the
+porridge is in the microwave, tidy away the remaining ingredients.  With a bit 
+of practice, the whole process can be done in under 4 minutes. 

diff --git a/content/recipes/pancakes.rst b/content/recipes/pancakes.rst
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+Savoury or Sweet Pancakes
+=========================
+
+:date: 2019-06-16 21:40
+:category: Recipes
+:tags: dinner, pancakes, sourdough
+:authors: Maximilian Friedersdorff
+:summary: Pancakes suitable for sweet or savoury fillings 
+:status: published
+
+Ingredients
+-----------
+
+* 200g Flour
+* 400ml (Oat)Milk
+* 1 Pinch of Salt
+* 3 Eggs
+* Sourdough starter
+
+Method
+------
+
+#. Mix ingredients in a bowl with an electric mixer.  The order doesn't matter.
+   Mix until smooth.
+#. Leave it to stand until desired sourness is achieved.
+#. Cook.  In a cast iron pan, no oil is necessary.
+
+Explanation
+-----------
+
+This recipe produces pancakes that are are runny enough to spread throughout
+the pan, but it might require some coaxing with the ladle to do so.  They will
+be thicker than crepes.
+
+Because sourdough starter is added, the batter will ferment over the course of 8+
+hours, depending on the temperature.  If you like sour pancakes, leave the
+batter to stand for a few hours.
+
+Using oat milk doesn't noticeably affect the taste or texture.