Fix images links & add back links

2017-11-24 19:31:55 -08:00
parent 02cd40c578
commit 8da811fbdb
80 changed files with 166 additions and 134 deletions
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-<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Scrambled Eggs</h1><div class="timing">prep 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">9 </div><div class="item">eggs (large)</div></li><li><div class="amount">2 tbsp</div><div class="item">half-n-half</div></li></ul></div><div class="detail">Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">butter</div></li></ul></div><div class="detail">Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li><li><div class="amount"> ~</div><div class="item">celery salt</div></li></ul></div><div class="detail">Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.</div></div></section><section class="credits">Larry Miner, David Miner, and Andrew Miner</section></body></html>
+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Scrambled Eggs</h1><div class="timing">prep 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">9 </div><div class="item">eggs (large)</div></li><li><div class="amount">2 tbsp</div><div class="item">half-n-half</div></li></ul></div><div class="detail">Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">butter</div></li></ul></div><div class="detail">Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li><li><div class="amount"> ~</div><div class="item">celery salt</div></li></ul></div><div class="detail">Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.</div></div></section><section class="credits">Larry Miner, David Miner, and Andrew Miner</section><section class="navigation"><a href="/">« Back</a></section></body></html>