diff --git a/.github/workflow/gh-pages.yaml b/.github/workflow/gh-pages.yaml
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index 0000000..ccad2b8
--- /dev/null
+++ b/.github/workflow/gh-pages.yaml
@@ -0,0 +1,32 @@
+name: github pages
+
+on:
+  push:
+    branches:
+      - main  # Set a branch to deploy
+  pull_request:
+
+jobs:
+  deploy:
+    runs-on: ubuntu-20.04
+    steps:
+      - uses: actions/checkout@v2
+        with:
+          submodules: true  # Fetch Hugo themes (true OR recursive)
+          fetch-depth: 0    # Fetch all history for .GitInfo and .Lastmod
+
+      - name: Setup Hugo
+        uses: peaceiris/actions-hugo@v2
+        with:
+          hugo-version: 'latest'
+          # extended: true
+
+      - name: Build
+        run: hugo --minify
+
+      - name: Deploy
+        uses: peaceiris/actions-gh-pages@v3
+        if: github.ref == 'refs/heads/main'
+        with:
+          github_token: ${{ secrets.GITHUB_TOKEN }}
+          publish_dir: ./public
\ No newline at end of file
diff --git a/.gitmodules b/.gitmodules
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index 0000000..01a0b24
--- /dev/null
+++ b/.gitmodules
@@ -0,0 +1,3 @@
+[submodule "themes/hugo-theme-learn"]
+	path = themes/hugo-theme-learn
+	url = https://github.com/matcornic/hugo-theme-learn.git
diff --git a/archetypes/default.md b/archetypes/default.md
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index 0000000..00e77bd
--- /dev/null
+++ b/archetypes/default.md
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+---
+title: "{{ replace .Name "-" " " | title }}"
+date: {{ .Date }}
+draft: true
+---
+
diff --git a/config.toml b/config.toml
new file mode 100644
index 0000000..6c9b3e5
--- /dev/null
+++ b/config.toml
@@ -0,0 +1,8 @@
+baseURL = 'http://jtom38.github.io/cookbook'
+languageCode = 'en-us'
+title = 'My New Hugo Site'
+theme = "hugo-theme-learn"
+
+[taxonomies]
+  category = 'categories'
+  tag = 'tags'
diff --git a/content/_index.md b/content/_index.md
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--- /dev/null
+++ b/content/_index.md
@@ -0,0 +1,7 @@
+
+
+# Hello Hugo
+
+This is a collection of recipes that we use in the Tombleson house.
+
+Hope you enjoy!
diff --git a/content/posts/drop-biscuits.md b/content/posts/drop-biscuits.md
new file mode 100644
index 0000000..9a4549a
--- /dev/null
+++ b/content/posts/drop-biscuits.md
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+---
+title: "Drop Biscuits"
+date: 2022-06-27T14:17:21-07:00
+draft: true
+---
+
+## Ingredients
+
+- 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
+- 1 1/2 cups all-purpose flour (8 ounces; 225g)
+- 2 teaspoons baking powder
+- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
+- 3/4 cup (180ml) whole milk
+
+## Directions
+
+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. 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/posts/instant-pot-pinto-beans.md
new file mode 100644
index 0000000..f1b447e
--- /dev/null
+++ b/content/posts/instant-pot-pinto-beans.md
@@ -0,0 +1,20 @@
+---
+title: "Instant Pot Pinto Beans"
+date: 2022-06-27T14:12:49-07:00
+draft: true
+tags: ["side", "beans"]
+---
+
+## Ingredients
+
+- 1 pound dry pinto beans
+- 5 1/2 cups water
+- 1 2/3 Tablespoon [Better Than Bullion vegetable base](http://amzn.to/2vtVEXt)
+- salt and pepper to taste (Honestly, mine didn't need any. The BTB flavored them perfectly. Taste them first.)
+
+## Instructions
+
+- Rinse off your pinto beans, and drain them using a wire mesh strainer.  
+- Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.  
+- Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.  
+- Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.
diff --git a/content/posts/japanese-curry.md b/content/posts/japanese-curry.md
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+++ b/content/posts/japanese-curry.md
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+---
+title: "Japanese chicken Curry"
+date: 2022-06-27T12:59:10-07:00
+draft: true
+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.
+
+![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-1.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-1.jpg)
+
+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.
+
+![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-2.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-2.jpg)
+
+Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
+
+![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-3.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-3.jpg)
+
+Grate the ginger and crush the garlic.
+
+![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-4.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-4.jpg)
+
+### Start cooking
+
+- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-5.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-5.jpg)
+    
+- Add the ginger and garlic.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-6.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-6.jpg)
+    
+- Add the chicken and cook until it's no longer pink.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-7.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-7.jpg)
+    
+- Add the carrot and mix well to coat with oil.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-8.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-8.jpg)
+    
+- 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.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-9.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-9.jpg)
+    
+- 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.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-10.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-10.jpg)
+    
+- 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.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-11.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-11.jpg)
+    
+- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-12.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-12.jpg)
+    
+- Add the potatoes and cook until the potatoes are tender, about 15 minutes.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-13.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-13.jpg)
+    
+
+- 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.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-14.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-14.jpg)
+    
+- Add the roux mixture back into the soup and stir to combine.
+    
+    ![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-15.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-15.jpg)
+    
+
+### 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/my-first-post.md b/content/posts/my-first-post.md
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+---
+title: "Chicken Tikka Masala"
+date: 2022-06-27T11:30:26-07:00
+draft: true
+tags: [dinner, bon apptite]
+---
+
+![](./../../images/ba-tikka-masala-2_jpg.jpg)
+
+## Ingredients
+
+Makes 6 servings
+
+- 6 garlic cloves, finely grated
+- 4 tsp. finely grated peeled ginger
+- 4 tsp. ground turmeric
+- 2 tsp. garam masala
+- 2 tsp. ground coriander
+- 2 tsp. ground cumin
+- 1 1/2 cups whole-milk yogurt (not Greek)
+- 1 Tbsp. kosher salt
+- 2 lb. skinless, boneless chicken breasts, halved lengthwise
+- 3 Tbsp. ghee (clarified butter) or vegetable oil
+- 1 small onion, thinly sliced
+- 1/4 cup tomato paste
+- 6 cardamom pods, crushed
+- 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
+- 1 28-oz. can whole peeled tomatoes, like San Marzano
+- 2 cups heavy cream
+- [] 3/4 cup chopped cilantro, plus sprigs for garnish
+- Steamed basmati rice (for serving)
+
+## Preparation
+
+### Step 1
+
+Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
+
+### Step 2
+
+Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
+
+### Step 3
+
+Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
+
+### Step 4
+
+Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
+
+### Step 5
+
+Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
+
+### Step 6
+
+Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
+
+Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
diff --git a/public/images/ba-tikka-masala-2_jpg.jpg b/public/images/ba-tikka-masala-2_jpg.jpg
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diff --git a/themes/hugo-theme-learn b/themes/hugo-theme-learn
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+++ b/themes/hugo-theme-learn
@@ -0,0 +1 @@
+Subproject commit e817f53d690d35f181c896e0e320cb40f797e88c