diff --git a/archetypes/default.md b/archetypes/default.md
index 810399e..fe98720 100644
--- a/archetypes/default.md
+++ b/archetypes/default.md
@@ -3,5 +3,12 @@ title: "{{ replace .Name "-" " " | title }}"
date: {{ .Date }}
draft: true
tags: []
+thumbnail:
+parenturl:
---
+## Ingredients
+
+## Instructions
+
+## Notes
diff --git a/content/_index.md b/content/_index.md
index 311cd24..c315679 100644
--- a/content/_index.md
+++ b/content/_index.md
@@ -1,7 +1,5 @@
+# Cookbook
+I have always wanted to have a digital cookbook that i can use on a tablet. I have tried several different ways to make this happen. [Hugo](https://gohugo.io/) is how this now comes together. Its all then hosted on Github.io.
-# Hello Hugo
-
-This is a collection of recipes that we use in the Tombleson house.
-
-Hope you enjoy!
+If you want to see some of the other things I am working on, check out my [github page](https://github.com/jtom38)!
diff --git a/content/posts/japanese-curry.md b/content/posts/japanese-curry.md
deleted file mode 100644
index a657f57..0000000
--- a/content/posts/japanese-curry.md
+++ /dev/null
@@ -1,105 +0,0 @@
----
-title: "Japanese chicken Curry"
-date: 2022-06-27T12:59:10-07:00
-draft: false
-tags: [curry, japanese, chicken]
----
-
-## Ingredients
-
-- [ ] 1 ½ lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
-- [ ] kosher/sea salt (I use Diamond Crystal; use half for table salt)
-- [ ] freshly ground black pepper
-- [ ] 2 carrots
-- [ ] 2 onions
-- [ ] 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
-- [ ] ½ Tbsp ginger (grated)
-- [ ] 2 cloves garlic
-- [ ] 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
-- [ ] 4 cups [chicken stock/broth](https://www.justonecookbook.com/homemade-chicken-stock/) (if you're careful with sodium intake, you can use **water only**, or use **half stock + half water**)
-- [ ] 1 apple (I used fuji apple; use as much as you like to add sweetness)
-- [ ] 1 Tbsp honey
-- [ ] ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
-- [ ] 1 package [Japanese curry roux](https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/) (7-8 oz or 200-230 g; or use all of my [homemade curry roux](https://www.justonecookbook.com/how-to-make-curry-roux/))
-- [ ] 1 ½ Tbsp [soy sauce](https://www.justonecookbook.com/soy-sauce/)
-- [ ] 1 Tbsp ketchup
-
-## Steps
-
-### Prep
-
-Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
-
-
-
-Peel and cut the carrot in rolling wedges ([Rangiri](https://www.justonecookbook.com/rangiri/)) and cut the onions in wedges.Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
-
-
-
-Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
-
-
-
-Grate the ginger and crush the garlic.
-
-
-
-### Start cooking
-
-- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
-
- 
-
-- Add the ginger and garlic.
-
- 
-
-- Add the chicken and cook until it's no longer pink.
-
- 
-
-- Add the carrot and mix well to coat with oil.
-
- 
-
-- Add the chicken broth and bring it to a boil. Chicken broth contains a
-different amount of salt. If you're careful with sodium intake or not
-sure if your chicken stock is too salty, you can use **water only**, or use **half stock + half water**. You can always add salt at the end of cooking.
-
- 
-
-- Once boiling, using a [fine-mesh strainer](https://amzn.to/2KxVavi), [skim the scrum and fat](https://www.justonecookbook.com/how-to-skim-off-the-scum-and-fat-from-soups-and-stocks/) from the surface of the broth.
-
- 
-
-- Peel the apple and grate it (use as much as you like to add sweetness). I've been using [this grater](https://amzn.to/3szp2se) and love it.
-
- 
-
-- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
-
- 
-
-- Add the potatoes and cook until the potatoes are tender, about 15 minutes.
-
- 
-
-
-- Turn off the heat. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with a spoon or chopsticks.
-Continue with the rest of the blocks.
-- If you're using homemade curry roux, scoop a ladleful or two of cooking
-liquid from the curry broth and add it into the curry paste in a
-saucepan. Add more cooking liquid if necessary and mix well until it’s
-smooth.
-
- 
-
-- Add the roux mixture back into the soup and stir to combine.
-
- 
-
-
-### To Season the Curry
-
-- Add soy sauce and ketchup (and any other condiments you're adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until
-the curry becomes thick.
\ No newline at end of file
diff --git a/content/posts/chicken-tikka-masala.md b/content/recipies/chicken-tikka-masala/index.md
similarity index 96%
rename from content/posts/chicken-tikka-masala.md
rename to content/recipies/chicken-tikka-masala/index.md
index 5202334..ddab5f7 100644
--- a/content/posts/chicken-tikka-masala.md
+++ b/content/recipies/chicken-tikka-masala/index.md
@@ -1,12 +1,13 @@
---
title: "Chicken Tikka Masala"
+subtitle:
date: 2022-06-27T11:30:26-07:00
draft: false
-tags: [dinner, bon apptite]
+tags: [Dinner, Bon Apptite Recipie, Indian]
+thumbnail:
+parenturl:
---
-
-
## Ingredients
Makes 6 servings
diff --git a/content/posts/drop-biscuits.md b/content/recipies/drop-biscuits.md
similarity index 90%
rename from content/posts/drop-biscuits.md
rename to content/recipies/drop-biscuits.md
index 211de22..e07d959 100644
--- a/content/posts/drop-biscuits.md
+++ b/content/recipies/drop-biscuits.md
@@ -2,8 +2,12 @@
title: "Drop Biscuits"
date: 2022-06-27T14:17:21-07:00
draft: false
+tags: ["Breakfast", "Sides"]
+thumbnail:
+parenturl: https://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html
---
+
## Ingredients
- 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
@@ -17,7 +21,7 @@ draft: false
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
1. In a large bowl, whisk together flour, baking powder, and salt.
1. Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
-1. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
+1. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
1. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
1. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
1. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.
diff --git a/content/posts/instant-pot-pinto-beans.md b/content/recipies/instant-pot-pinto-beans.md
similarity index 79%
rename from content/posts/instant-pot-pinto-beans.md
rename to content/recipies/instant-pot-pinto-beans.md
index c6f6677..6a37bf7 100644
--- a/content/posts/instant-pot-pinto-beans.md
+++ b/content/recipies/instant-pot-pinto-beans.md
@@ -2,9 +2,15 @@
title: "Instant Pot Pinto Beans"
date: 2022-06-27T14:12:49-07:00
draft: false
-tags: ["side", "beans"]
+tags: ["Side", "Beans", "Pressure Cooker"]
+thumbnail:
+parenturl: https://www.apinchofhealthy.com/instant-pot-pinto-beans/
---
+## Notes
+
+- This one takes around an 1:30 to cook and release the pressue. Plan ahead!
+
## Ingredients
- 1 pound dry pinto beans
diff --git a/content/recipies/japanese-curry.md b/content/recipies/japanese-curry.md
new file mode 100644
index 0000000..6c66141
--- /dev/null
+++ b/content/recipies/japanese-curry.md
@@ -0,0 +1,58 @@
+---
+title: "Japanese Chicken Curry"
+date: 2022-06-27T12:59:10-07:00
+draft: false
+tags: [Curry, Japanese, Chicken]
+thumbnail:
+parenturl: https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-container-59001
+---
+
+
+## Ingredients
+
+- [ ] 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
+- [ ] kosher/sea salt (I use Diamond Crystal; use half for table salt)
+- [ ] freshly ground black pepper
+- [ ] 2 carrots
+- [ ] 2 onions
+- [ ] 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
+- [ ] 1/2 Tbsp ginger (grated)
+- [ ] 2 cloves garlic
+- [ ] 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
+- [ ] 4 cups [chicken stock/broth](https://www.justonecookbook.com/homemade-chicken-stock/) (if you're careful with sodium intake, you can use **water only**, or use **half stock + half water**)
+- [ ] 1 apple (I used fuji apple; use as much as you like to add sweetness)
+- [ ] 1 Tbsp honey
+- [ ] 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
+- [ ] 1 package [Japanese curry roux](https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/) (7-8 oz or 200-230 g; or use all of my [homemade curry roux](https://www.justonecookbook.com/how-to-make-curry-roux/))
+- [ ] 1 1/2 Tbsp [soy sauce](https://www.justonecookbook.com/soy-sauce/)
+- [ ] 1 Tbsp ketchup
+
+## Instructions
+
+### Prep
+
+Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
+
+- Peel and cut the carrot in rolling wedges ([Rangiri](https://www.justonecookbook.com/rangiri/)) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
+- Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
+- Grate the ginger and crush the garlic.
+
+### Start cooking
+
+- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
+- Add the ginger and garlic.
+- Add the chicken and cook until it's no longer pink.
+- Add the carrot and mix well to coat with oil.
+- Add the chicken broth and bring it to a boil. Chicken broth contains a
+different amount of salt. If you're careful with sodium intake or not sure if your chicken stock is too salty, you can use **water only**, or use **half stock + half water**. You can always add salt at the end of cooking.
+- Once boiling, using a [fine-mesh strainer](https://amzn.to/2KxVavi), [skim the scrum and fat](https://www.justonecookbook.com/how-to-skim-off-the-scum-and-fat-from-soups-and-stocks/) from the surface of the broth.
+- Peel the apple and grate it (use as much as you like to add sweetness). I've been using [this grater](https://amzn.to/3szp2se) and love it.
+- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
+- Add the potatoes and cook until the potatoes are tender, about 15 minutes.
+- Turn off the heat. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with a spoon or chopsticks. Continue with the rest of the blocks.
+- If you're using homemade curry roux, scoop a ladleful or two of cooking liquid from the curry broth and add it into the curry paste in a saucepan. Add more cooking liquid if necessary and mix well until it’s smooth.
+- Add the roux mixture back into the soup and stir to combine.
+
+### To Season the Curry
+
+- Add soy sauce and ketchup (and any other condiments you're adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
diff --git a/content/recipies/pasta-e-fagioli-soup/index.md b/content/recipies/pasta-e-fagioli-soup/index.md
new file mode 100644
index 0000000..3234e8e
--- /dev/null
+++ b/content/recipies/pasta-e-fagioli-soup/index.md
@@ -0,0 +1,45 @@
+---
+title: "Pasta e Fagioli Soup"
+subtitle: Fantastic winter soup
+date: 2022-06-28T09:21:26-07:00
+draft: false
+tags: [Soup, Pasta, Itilian]
+thumbnail: ./thumbnail.png
+parenturl: https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/
+---
+
+## Ingredients
+
+- 1 tablespoon olive oil plus extra for drizzling
+- 1 pound Italian sausage casings removed
+- 3 carrots peeled and chopped
+- 2 ribs celery chopped
+- 1 onion chopped
+- 4 garlic cloves minced
+- ¼ teaspoon salt
+- ½ teaspoon Italian seasoning
+- 1 teaspoon dried oregano
+- ¼ teaspoon crushed red pepper flakes
+- 28 ounce can peeled tomatoes chopped, juice reserved
+- Parmesan rind
+- 15 ½ ounce can cannellini beans rinsed and drained
+- 4 cups low-sodium chicken broth divided
+- 1 cup water
+- 6 ounces ditalini or other small pasta
+- 2 cups sliced baby spinach leaves
+- Salt and pepper to taste
+- Chopped fresh parsley leaves for garnish
+- 2 ounces grated Parmesan cheese for garnish
+
+## Instructions
+
+- Heat olive oil in a large Dutch oven over medium until shimmering. Add the
+sausage and cook, breaking the sausage into chunks. Cook until lightly
+browned, about 5 minutes.
+- Add the carrots, celery and onion. Cook, stirring occasionally until the
+vegetables are softened, about 5 minutes.
+- Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
+- Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
+- Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.
+- Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
+- Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.
diff --git a/content/recipies/pasta-e-fagioli-soup/thumbnail.png b/content/recipies/pasta-e-fagioli-soup/thumbnail.png
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diff --git a/themes/hugo-bulma-cookbook/layouts/_default/index.html b/themes/hugo-bulma-cookbook/layouts/_default/index.html
new file mode 100644
index 0000000..7771080
--- /dev/null
+++ b/themes/hugo-bulma-cookbook/layouts/_default/index.html
@@ -0,0 +1,6 @@
+{{ partial "header.html" . }}
+{{ partial "hero.html" . }}
+
+
+ {{ .Content }}
+
\ No newline at end of file
diff --git a/themes/hugo-bulma-cookbook/layouts/_default/list.html b/themes/hugo-bulma-cookbook/layouts/_default/list.html
new file mode 100644
index 0000000..dc37307
--- /dev/null
+++ b/themes/hugo-bulma-cookbook/layouts/_default/list.html
@@ -0,0 +1,39 @@
+{{ partial "header.html" . }}
+{{ partial "hero.html" . }}
+
+
+ {{ range .RegularPages }}
+
+
+ {{ end }}
+
+
+
+
+ {{ .Content }}
+
+
+
Posted: {{ .Date.Format "Mon Jan 2, 2006" }}
+
Word Count: {{ .WordCount }} Words
+
+
+
Tags
+ {{ with .Params.tags }}
+ {{ range . }}
+
+ {{ . }}
+
+ {{ end }}
+ {{ end }}
+
+
+ {{ range .Pages }}
+ {{ .Render "tags"}}
+ {{ end }}
+
+
diff --git a/themes/hugo-bulma-cookbook/layouts/partials/footer.html b/themes/hugo-bulma-cookbook/layouts/partials/footer.html
new file mode 100644
index 0000000..81b65ae
--- /dev/null
+++ b/themes/hugo-bulma-cookbook/layouts/partials/footer.html
@@ -0,0 +1,3 @@
+ footer part
+
+
+ {{ end }}
+