diff --git a/recipe/Liz Marsham; Exquisite Exandria.json b/recipe/Liz Marsham; Exquisite Exandria.json
index 52c2e52809..c3f1df2acb 100644
--- a/recipe/Liz Marsham; Exquisite Exandria.json	
+++ b/recipe/Liz Marsham; Exquisite Exandria.json	
@@ -619,7 +619,7 @@
 									},
 									"credit": "Kristin Teig"
 								},
-								"One blessed day in the town of Whitestone, Grog Strongjaw walked into the castle kitchen and requested \"a salad with meat in it.\" Because Grog carried the title of Grand Poobah de Doink of All of This and That, the kitchen staff took his request with due seriousness but a lack of comprehension. Within an hour, they had created a salad with only meat in it, and the official dish of Whitestone{@footnote *|Approval pending.} was born. Grog has declared that the resulting bowl of salted goat, fish, beef, and pork\u2014dubbed GoFiBePo\u2014must not be eaten with utensils. We here at Exquisite Exandria additionally declare that it must not be eaten at all, unless you have a constitution to match Grog's.{@footnote **|This excludes most of the population of Exandria.} As a more palatable alternative, may we present this charcuterie board, which will feed a dozen people without giving them the worst meat sweats of their lives.",
+								"One blessed day in the town of Whitestone, {@creature Grog Strongjaw|TDCSR} walked into the castle kitchen and requested \"a salad with meat in it.\" Because Grog carried the title of Grand Poobah de Doink of All of This and That, the kitchen staff took his request with due seriousness but a lack of comprehension. Within an hour, they had created a salad with only meat in it, and the official dish of Whitestone{@footnote *|Approval pending.} was born. Grog has declared that the resulting bowl of salted goat, fish, beef, and pork\u2014dubbed GoFiBePo\u2014must not be eaten with utensils. We here at Exquisite Exandria additionally declare that it must not be eaten at all, unless you have a constitution to match Grog's.{@footnote **|This excludes most of the population of Exandria.} As a more palatable alternative, may we present this charcuterie board, which will feed a dozen people without giving them the worst meat sweats of their lives.",
 								{
 									"type": "entries",
 									"name": "Meats of Fish, Spam Hash, Goat, and Bacon",
@@ -730,7 +730,7 @@
 									},
 									"credit": "Kristin Teig"
 								},
-								"After Vox Machina killed the dragon Umbrasyl, Grog found a {@item alchemy jug|DMG|rune-covered ceramic jug} buried under Umbrasyl's hoarded gold. Strangely, the jug made sloshing noises even when empty. Grog did some experimenting{@footnote *|Experiments included repeatedly shaking the jug, trying to break the jug, letting Percy and Keyleth fill the jug with dragon blood and dirt, and wearing the jug as a hat.} and discovered that it could make gallons of liquid on command. Ale, water, salt water, more ale. And mayonnaise, which he ate straight from the jar until it was gone. Grog is perfectly happy with this simple snack, but he has admitted{@footnote **|Grudgingly} that it could be improved on by scooping up the mayo with something besides his fingers. We suggest these oven-roasted herbed fries. We've also included a way to fancy up your straight-from-the-jar mayonnaise, or should you not have access to a magic jug, make your own from scratch.",
+								"After Vox Machina killed the dragon Umbrasyl, {@creature Grog Strongjaw|TDCSR|Grog} found a {@item alchemy jug|DMG|rune-covered ceramic jug} buried under Umbrasyl's hoarded gold. Strangely, the jug made sloshing noises even when empty. Grog did some experimenting{@footnote *|Experiments included repeatedly shaking the jug, trying to break the jug, letting {@creature Percival de Rolo|TDCSR|Percy} and {@creature Keyleth, Voice of the Tempest|TDCSR|Keyleth} fill the jug with dragon blood and dirt, and wearing the jug as a hat.} and discovered that it could make gallons of liquid on command. Ale, water, salt water, more ale. And mayonnaise, which he ate straight from the jar until it was gone. Grog is perfectly happy with this simple snack, but he has admitted{@footnote **|Grudgingly} that it could be improved on by scooping up the mayo with something besides his fingers. We suggest these oven-roasted herbed fries. We've also included a way to fancy up your straight-from-the-jar mayonnaise, or should you not have access to a magic jug, make your own from scratch.",
 								{
 									"type": "statblock",
 									"tag": "recipe",
@@ -764,7 +764,7 @@
 							"type": "entries",
 							"name": "Hidden Hospitality Fry Bread",
 							"entries": [
-								"One of our researchers, upon returning from an expedition through the Rifenmist Jungle, found an unexpected piece of parchment in her bag. A note at the top read, \"From Niirdal-Poc: Elam says 'you're welcome.' \" We have heard only rumors of Niirdal-Poc: an ancient city, deep in the jungle, hidden from travelers unless the city chooses to reveal itself to them. While some have questioned the parchment page's authenticity, its recipe for this very tasty fry bread is the real deal. And, should this truly be a missive from Niirdal-Poc itself, who are we to refuse such a rare gift? So, if you're out there, Elam: Thank you.",
+								"One of our researchers, upon returning from an expedition through the Rifenmist Jungle, found an unexpected piece of parchment in her bag. A note at the top read, \"From Niirdal-Poc: Elam says 'you're welcome.' \" We have heard only rumors of {@book Niirdal-Poc|TDCSR|3|Niirdal-Poc}: an ancient city, deep in the jungle, hidden from travelers unless the city chooses to reveal itself to them. While some have questioned the parchment page's authenticity, its recipe for this very tasty fry bread is the real deal. And, should this truly be a missive from {@book Niirdal-Poc|TDCSR|3|Niirdal-Poc} itself, who are we to refuse such a rare gift? So, if you're out there, Elam: Thank you.",
 								{
 									"type": "statblock",
 									"tag": "recipe",
@@ -785,7 +785,7 @@
 									},
 									"credit": "Kristin Teig"
 								},
-								"For generations, the traditional dish of the de Rolos, rulers of the city of Whitestone, was a warming pasta puttanesca. Then the Briarwoods took over the city, slaughtered all but two of the de Rolos, and reigned for years of gloom and terror. After the survivors, Percy and his sister Cassandra, reclaimed Whitestone with Vox Machina's help, some old traditions were bound to evolve. Now a new dish has been added to the celebratory rotation. The topping is white, like Percy's hair, rather than the red of blood, and the pasta contains two entire heads of garlic. Partake in good health and stinky breath. Unless you're a vampire, in which case: go straight to hell, and say hi to the Briarwoods for us.",
+								"For generations, the traditional dish of the de Rolos, rulers of the city of Whitestone, was a warming pasta puttanesca. Then the Briarwoods took over the city, slaughtered all but two of the de Rolos, and reigned for years of gloom and terror. After the survivors, {@creature Percival de Rolo|TDCSR|Percy} and his sister Cassandra, reclaimed Whitestone with Vox Machina's help, some old traditions were bound to evolve. Now a new dish has been added to the celebratory rotation. The topping is white, like {@creature Percival de Rolo|TDCSR|Percy's} hair, rather than the red of blood, and the pasta contains two entire heads of garlic. Partake in good health and stinky breath. Unless you're a {@creature vampire|MM}, in which case: go straight to hell, and say hi to the Briarwoods for us.",
 								{
 									"type": "statblock",
 									"tag": "recipe",
@@ -798,9 +798,9 @@
 							"type": "entries",
 							"name": "Gem of Byroden Festival",
 							"entries": [
-								"If you're traveling between the Rifenmist Peninsula and the rest of Tal'Dorei, you'll likely pass through a sprawling settlement in which a surprising number of the residents go about their days fully armed. This is Byroden, former home of Vox Machina's Vex'ahlia and Vax'ildan. Byroden is known for three M's: militia, mining, and merriment. And if you happen to stop by during the annual Gem of Byroden pageant, you will experience a shining example of the third.",
+								"If you're traveling between the Rifenmist Peninsula and the rest of Tal'Dorei, you'll likely pass through a sprawling settlement in which a surprising number of the residents go about their days fully armed. This is {@book Byroden|TDCSR|3|Byroden}, former home of Vox Machina's {@creature Vex'ahlia|TDCSR} and {@creature Champion of Ravens|TDCSR|Vax'ildan}. {@book Byroden|TDCSR|3|Byroden} is known for three M's: militia, mining, and merriment. And if you happen to stop by during the annual Gem of Byroden pageant, you will experience a shining example of the third.",
 								"The main event is the pageant itself, in which anyone who wishes may compete to win the title of Gem of Byroden. Complementing the pageantry is a food competition, and the theme of the daytime competition is pies. There are so many pies presented that, if we could convince the bakers to part with their secrets, the recipes would fill this entire book. Instead, we have chosen three recipes that will give you a taste of the day.",
-								"First up, our {@recipe Sweet Tea Custard Pie|ExEx} pays tribute to the only nonalcoholic drink available at the festival.{@footnote *|You read that right. They will not serve you water. Enjoy the tea.} Then there's the {@recipe Chicken Pocket Pies|ExEx|Chicken Pocket Pie}\u2014if you're worried about getting full, just stash it away for later! Last, we could not pass up the opportunity to bring you Byroden's own {@recipe Berry Surprise Pie|ExEx|Berry Surprise}.{@footnote **|Sample responsibly; the \"surprise\" is rum.} We, and the fine folks of Byroden, hope these treats will persuade you to make the journey for yourself. Bring your appetite and your sauciest evening wear, and the next Gem of Byroden could be you!",
+								"First up, our {@recipe Sweet Tea Custard Pie|ExEx} pays tribute to the only nonalcoholic drink available at the festival.{@footnote *|You read that right. They will not serve you water. Enjoy the tea.} Then there's the {@recipe Chicken Pocket Pies|ExEx|Chicken Pocket Pie}\u2014if you're worried about getting full, just stash it away for later! Last, we could not pass up the opportunity to bring you Byroden's own {@recipe Berry Surprise Pie|ExEx|Berry Surprise}.{@footnote **|Sample responsibly; the \"surprise\" is rum.} We, and the fine folks of {@book Byroden|TDCSR|3|Byroden}, hope these treats will persuade you to make the journey for yourself. Bring your appetite and your sauciest evening wear, and the next Gem of Byroden could be you!",
 								{
 									"type": "entries",
 									"name": "Sweet Tea Custard Pie",
@@ -882,11 +882,11 @@
 										{
 											"type": "quote",
 											"entries": [
-												"Have you heard tell of Scanlan the grand,",
+												"Have you heard tell of {@creature Scanlan Shorthalt|TDCSR|Scanlan} the grand,",
 												"With the most famous voice in the land?",
 												"As a gnome, he's quite small,",
 												"But his spells? Not at all!",
-												"One can summon a huge purple hand!",
+												"One can summon a {@spell Bigby's Hand|PHB|huge purple hand}!",
 												"Often, we heard the gnome give a sigh,",
 												"\"There aren't enough Me Foods. But why?",
 												"Why can't the food I eat",
@@ -3486,7 +3486,7 @@
 				},
 				{
 					"type": "ingredient",
-					"entry": "{=amount1/cv} large egg yolks, at room temperature",
+					"entry": "{=amount1/v} large egg yolks, at room temperature",
 					"amount1": 3
 				},
 				{
@@ -3512,6 +3512,2185 @@
 					"source": "ExEx"
 				}
 			}
+		},
+		{
+			"name": "Slayer's Cake Sun Treats",
+			"source": "ExEx",
+			"time": {
+				"preparation": 30,
+				"cooking": 30
+			},
+			"makes": "10\u201312 Treats",
+			"diet": "C",
+			"type": "Human",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup (1 stick) / {=amount2/v}g unsalted butter, at room temperature",
+					"amount1": 0.5,
+					"amount2": 110
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g packed light brown sugar",
+					"amount1": 1,
+					"amount2": 200
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} {@unit {=amount1/v}|egg|eggs}",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon vanilla extract",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour",
+					"amount1": 1,
+					"amount2": 140
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon baking powder",
+					"amount1": 0.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon ground cinnamon",
+					"amount1": 0.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon ground ginger",
+					"amount1": 0.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon ground cardamom",
+					"amount1": 0.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon ground cloves",
+					"amount1": 0.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g golden raisins",
+					"amount1": 1,
+					"amount2": 140
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} to 3 tablespoons whole milk, as needed",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g walnuts, toasted and roughly chopped (optional)",
+					"amount1": 0.5,
+					"amount2": 50
+				}
+			],
+			"instructions": [
+				"Position a rack in the middle of the oven and preheat to 350°F / 175°C. Line a 9 by 13-inch / 23 by 33cm baking pan with parchment paper.",
+				"In the bowl of a stand mixer, add the butter and brown sugar and mix on medium speed until the butter becomes smooth and fluffy, 2 to 3 minutes.",
+				"Turn down the speed to low, and add the egg and vanilla extract. Increase the mixing speed to medium and mix until fully incorporated, 2 to 3 minutes.",
+				"In a medium bowl, combine the flour, baking powder, cinnamon, ginger, cardamom, cloves, and raisins. Once combined, begin to mix the dry ingredients into the wet mixture until a batter forms.",
+				"If the batter is too thick, mix in 1 tablespoon of milk at a time, until the batter loosens to the desired consistency. Fold in the walnuts (if using).",
+				"Pour the batter into the pan, using a silicone spatula to scrape out the bowl and spread evenly in the pan. Bake for 20 to 30 minutes, until an inserted toothpick comes out clean.",
+				"While the Sun Treats are still warm, use a tree-shaped cookie cutter to stamp out Sun Trees. Allow the trees to cool on a wire rack so they can set without breaking."
+			],
+			"equipment": [
+				"Tree-shaped cookie cutter"
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Slayer's Cake",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Trinket's Bear Claws",
+			"source": "ExEx",
+			"diet": "C",
+			"dishTypes": [
+				"pastry"
+			],
+			"type": "Human",
+			"time": {
+				"preparation": 20,
+				"cooking": 20
+			},
+			"makes": "8 Bear Claws",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} ounces / {=amount2/v}g almond paste",
+					"amount1": 7,
+					"amount2": 200
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup ({=amount3/v} stick) / {=amount2/v}g unsalted butter, at room temperature",
+					"amount1": 0.5,
+					"amount2": 110,
+					"amount3": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar",
+					"amount1": 0.5,
+					"amount2": 100
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} large eggs",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour, plus more for dusting",
+					"amount1": 0.25,
+					"amount2": 35
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoons vanilla extract",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon kosher salt",
+					"amount1": 0.25
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount3/v} sheets ({=amount1/v} ounces / {=amount2/v}g total) frozen puff pastry, thawed",
+					"amount1": 17.3,
+					"amount2": 490,
+					"amount3": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g sliced raw almonds",
+					"amount1": 0.5,
+					"amount2": 55
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons coarse sugar, such as turbinado, Demerara, or sanding",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g confectioners' sugar, plus more as needed",
+					"amount1": 1,
+					"amount2": 120
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons milk, plus more as needed",
+					"amount1": 2
+				}
+			],
+			"instructions": [
+				"Position racks in the upper middle and lower middle of the oven and preheat to 400°F / 200°C. Line two baking sheets with parchment paper or nonstick baking mats.",
+				"In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric handheld mixer, combine the almond paste, butter, and granulated sugar. Beat on medium speed until the almond paste is completely incorporated into the mixture and no large pieces remain, 2 to 3 minutes. Separate 1 egg and add the egg white to the mixing bowl. (Reserve the yolk in a medium bowl and set aside.) Add the flour, vanilla extract, and salt and mix on medium speed until incorporated, 1 to 2 minutes.",
+				"Transfer the puff pastry onto a lightly floured work surface and roll each sheet into a 10 by 12-inch / 25 by 30cm rectangle. Cut each sheet into four 5 by 6-inch / 13 by 15cm rectangles. Spread 2 heaping tablespoons of the filling along the long side of half of each rectangle, leaving a ½-inch border around the edge.",
+				"Break the remaining egg into the bowl with the reserved yolk and whisk until no streaks of yolk remain. Brush the egg wash around the border of each puff pastry rectangle and fold the puff pastry over the filling to create an envelope shape. Gently pinch the edges of each rectangle together to seal them shut. Transfer 4 bear claws onto each prepared baking sheet, spacing them at least 1 inch / 2.5cm apart. Using a sharp knife, cut each bear claw crosswise toward the folded edge four times, two-thirds of the way to the fold. Gently spread the cuts apart and curve the bear claw to create a crescent shape.",
+				"Brush the tops and sides of the bear claws with the egg wash and sprinkle with the sliced almonds, pressing them in slightly to help them stick. Sprinkle with the coarse sugar so it sticks to any uncovered parts of the bear claw. Bake both pans at the same time, switching them between racks midway through baking, until dark golden brown, 16 to 20 minutes. If any of the filling has oozed out too much, use the back of a spoon to gently press it back toward the center while still hot. Let cool completely on the pans.",
+				"As the bear claws are cooling, combine the confectioners' sugar and milk in a medium bowl. Whisk until the sugar is completely dissolved. The glaze should be thick yet pourable. If too thin, whisk in an additional tablespoon of confectioners' sugar. If too thick, whisk in an additional teaspoon of milk. Drizzle the icing over the tops of the cooled bear claws and let set for 15 minutes before serving."
+			],
+			"noteCook": [
+				"For the Nicodranas version, add 1 teaspoon ground cinnamon to the filling along with the flour."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Trinket's Bear Claws",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Sweet and Sticky Slab Bacon, Fried Tomatoes, and Fried Eggs",
+			"source": "ExEx",
+			"type": "Human",
+			"serves": {
+				"exact": 4
+			},
+			"time": {
+				"preparation": 25,
+				"cooking": 170
+			},
+			"diet": "X",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}ml hard apple cider",
+					"amount1": 2,
+					"amount2": 475
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml honey, plus 2 tablespoons",
+					"amount1": 0.25,
+					"amount2": 60
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon yellow mustard seeds",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon crushed red pepper flakes",
+					"amount1": 0.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "One {=amount1/v}-pound / {=amount2/v}g piece slab bacon",
+					"amount1": 10.5,
+					"amount2": 680
+				},
+				"Canola oil, for frying",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} eggs",
+					"amount1": 11
+				},
+				"Kosher salt and freshly ground black pepper",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour",
+					"amount1": 1,
+					"amount2": 140
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g cornmeal",
+					"amount1": 1,
+					"amount2": 140
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g panko bread crumbs",
+					"amount1": 1,
+					"amount2": 60
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoons granulated garlic",
+					"amount1": 10.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon paprika",
+					"amount1": 0.75
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon cayenne pepper",
+					"amount1": 0.25
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} large, firm heirloom tomatoes, cut into ½-inch-thick slices (about {=amount2/v} slices total)",
+					"amount1": 3,
+					"amount2": 12
+				}
+			],
+			"instructions": [
+				"Preheat the oven to 325°F / 165°C. In a 9 by 13-inch / 23 by 33cm baking dish, stir together the hard apple cider, ¼ cup / 60ml of the honey, the mustard seeds, and red pepper flakes. Add the slab bacon, skin side down, and turn to coat in the cooking liquid. Place the baking dish on a baking sheet, cover the dish with foil, and braise in the oven for 1 hour. Remove the baking dish from the oven, turn the bacon over, cover again with foil, and continue to braise until the bacon is tender, about 1 more hour. Remove from the oven and turn off the heat. Remove the foil and let the bacon cool completely in the liquid, about 2 hours.",
+				"Line a baking sheet with aluminum foil and set aside. Remove the bacon from the braising liquid and cut crosswise into ¼-inch-thick slices. Arrange the bacon slices on the prepared baking sheet in a single layer. Skim and discard the excess fat from the top of the braising liquid and transfer the remaining liquid (about 1½ cups / 360ml) to a medium saucepan. Bring to a boil over medium-high heat, then lower the heat to a strong simmer and cook until reduced to ½ cup / 120ml, 20 to 25 minutes. Pour the thin glaze into a small bowl and stir in the remaining 2 tablespoons of honey. Set aside while you preheat the oven; the glaze will thicken up slightly as it sits.",
+				"Preheat the oven to 425°F / 220°C. Brush the tops of the slab bacon with some of the glaze and bake until the glaze is bubbling and the bacon is lightly caramelized in spots, 7 to 10 minutes. Gently turn the bacon slices over, brush with more glaze, and cook until the second side is lightly browned and caramelized, 5 to 7 additional minutes. Brush any remaining glaze onto the bacon, then transfer to a serving plate.",
+				"Place a cooling rack on top of a baking sheet and set aside. Fill a large cast-iron skillet with ½ inch of canola oil and bring to 350°F / 175°C over medium-high heat. While the oil is heating up, crack 3 of the eggs into a shallow bowl, season with salt and black pepper, and whisk until smooth. In a second shallow bowl, stir together the flour and a large pinch of salt and black pepper. In a third shallow bowl, stir together the cornmeal, panko bread crumbs, granulated garlic, paprika, cayenne pepper, 1½ teaspoons of salt, and a couple of grinds of black pepper.",
+				"Dip the sliced tomatoes first in the flour, then the eggs, and then the cornmeal mixture to coat completely. In batches, fry until golden brown and crispy, about 2 minutes per side. Transfer to the cooling rack to catch excess oil, and season liberally with salt.",
+				"In a large nonstick skillet over medium-high heat, warm a thin layer of canola oil until it begins to lightly shimmer. Carefully crack 4 of the eggs into the skillet and cook until the whites are mostly set and starting to brown around the edges and the yolks are still very soft, 2 to 3 minutes. To help the egg whites cook more evenly, tip the skillet slightly so that the oil pools to one side of the skillet, and spoon the hot oil over any of the uncooked egg whites. Continue spooning the oil over the egg whites until they are cooked to your liking. Transfer the fried eggs to a large platter and cook the remaining 4 eggs, adding more oil to the skillet if needed. Season the eggs with salt and pepper and serve immediately alongside the glazed slab bacon and fried tomatoes."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Sweet and Sticky Slab Bacon, Fried Tomatoes, and Fried Eggs",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Fried Chicken with Coffee-Bacon Gravy",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "X",
+			"makes": "8 Drumsticks",
+			"time": {
+				"preparation": 385,
+				"cooking": 50
+			},
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}L cold strong black coffee",
+					"amount1": 4.5,
+					"amount2": 1.1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}ml water",
+					"amount1": 2,
+					"amount2": 475
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g packed light brown sugar",
+					"amount1": 0.25,
+					"amount2": 50
+				},
+				"Kosher salt",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} garlic cloves, lightly smashed",
+					"amount1": 6
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} chicken drumsticks (about 2 pounds / {=amount2/v}g)",
+					"amount1": 8,
+					"amount2": 900
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}ml buttermilk, plus 3 tablespoons",
+					"amount1": 1.25,
+					"amount2": 300
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, plus {=amount3/v} tablespoons",
+					"amount1": 2.25,
+					"amount2": 315,
+					"amount3": 3.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoons granulated garlic",
+					"amount1": 1.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoons sweet paprika",
+					"amount1": 1.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoons onion powder",
+					"amount1": 1.25
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon cayenne pepper",
+					"amount1": 0.5
+				},
+				"Freshly ground black pepper",
+				"Canola oil, for deep-frying",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} ounces / {=amount2/v}g thick-cut bacon (about 3 slices), cut into ½-inch pieces",
+					"amount1": 4,
+					"amount2": 115
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}ml low-sodium chicken stock",
+					"amount1": 1.5,
+					"amount2": 360
+				}
+			],
+			"instructions": [
+				"In a large food storage container or bowl, combine 4 cups / 950ml of the coffee, the water, brown sugar, ¼ cup / 35g of salt, and the garlic cloves. Stir until the salt and sugar are completely dissolved. Add the chicken drumsticks, turn to coat, cover, and refrigerate for at least 6 hours and up to overnight.",
+				"When you are ready to fry the chicken, place the 1¼ cups / 300ml of buttermilk in a medium bowl. In a large bowl, combine the 2¼ cups / 315g of flour, granulated garlic, paprika, onion powder, cayenne pepper, 2½ teaspoons of salt, and a couple of large grinds of black pepper. Whisk to combine, then scoop ¾ cup / 105g of the seasoned flour into a medium bowl. In the larger bowl of seasoned flour, stir in the remaining 3 tablespoons of buttermilk and use your fingers to create craggy pieces throughout the flour.",
+				"Place a wire rack on a large rimmed baking sheet. Remove the chicken drumsticks from the brine, allow any excess brine to drip away, and arrange on the wire rack. Pat the chicken very dry with paper towels. Working with one drumstick at a time, dredge the chicken in the medium bowl of plain seasoned flour (without buttermilk), pat off the excess, coat in the buttermilk, and allow any excess to drain off. Dredge in the large bowl of craggy seasoned flour and use your hand to press the flour onto the chicken to create a thick coating. Set the drumstick back on the wire rack and repeat with the remaining chicken. Set the dredged drumsticks aside at room temperature while you heat up the oil and make the gravy. This will help to take the chill off of the chicken and also allow time for the coating to set up and better stick to the drumsticks during the frying process.",
+				"Fill a large Dutch oven halfway with canola oil and bring to 350°F / 175°C over medium-high heat.",
+				"Line a small plate with paper towels and set aside. In a large saucepan over medium heat, cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crispy, 10 to 14 minutes. Transfer to the prepared plate to absorb any excess fat and set aside. There should be about 3 tablespoons of bacon fat in the saucepan. If there is more, pour it off for another use.",
+				"Sprinkle the remaining 3½ tablespoons of flour over the bacon fat in the saucepan and cook, whisking constantly, for 2 minutes. Slowly pour in the chicken stock and remaining ½ cup / 120ml of coffee and cook, whisking constantly, until no lumps of flour remain. Continue to whisk until the mixture comes to a simmer, 6 to 8 minutes. Simmer, whisking occasionally, until the mixture is thickened and the consistency is a smooth and velvety gravy, 7 to 10 minutes. The gravy should coat a spoon nicely but will not be super thick at this point. This is ideal, since it will thicken up as it sits. Season to taste with salt and black pepper. Turn off the heat and cover with a lid to keep it warm while you fry the chicken.",
+				"Place a second wire rack on a second baking sheet and set aside. Add 4 of the dredged chicken drumsticks to the hot oil and fry, turning the pieces occasionally, until evenly golden brown and cooked through, 12 to 15 minutes. While the chicken cooks, adjust the heat as needed to maintain the oil temperature between 300°F and 325°F / 150°C and 165°C. Remove the drumsticks from the oil with a slotted spoon or tongs, set on the second wire rack, and season with additional salt. Bring the oil back to 350°F / 175°C and repeat with the remaining dredged chicken drumsticks.",
+				"Transfer the fried chicken to a large platter. Pour the gravy (reheated, if needed) into a gravy boat or serving bowl, scatter the crispy bacon on top, and serve immediately."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Fried Chicken with Coffee-Bacon Gravy",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Malty Beer Waffles with Orange-Honey Browned Butter Syrup",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"serves": {
+				"exact": 4
+			},
+			"time": {
+				"preparation": 20,
+				"cooking": 25
+			},
+			"equipment": [
+				"One 7-inch / 18cm round Belgian waffle iron"
+			],
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "Zest and juice of {=amount3/v} large orange (about {=amount3/v} tablespoon zest and {=amount1/v} cup / {=amount2/v}ml juice)",
+					"amount1": 0.25,
+					"amount2": 60,
+					"amount3": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons granulated sugar",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour",
+					"amount1": 1.25,
+					"amount2": 175
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g cornstarch",
+					"amount1": 0.5,
+					"amount2": 70
+				},
+				"Kosher salt",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoons baking powder",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoons baking soda",
+					"amount1": 1.75
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} egg",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} egg white",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml IPA beer, at room temperature",
+					"amount1": 0.67,
+					"amount2": 160
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml milk, at room temperature",
+					"amount1": 0.5,
+					"amount2": 120
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoons vanilla extract",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons / {=amount2/v}g unsalted butter, melted and cooled slightly",
+					"amount1": 4,
+					"amount2": 55
+				},
+				{
+					"type": "entries",
+					"name": "Orange-Honey Browned Butter Syrup",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons / {=amount2/v}g unsalted butter",
+							"amount1": 6,
+							"amount2": 85
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g orange marmalade",
+							"amount1": 0.5,
+							"amount2": 150
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml honey",
+							"amount1": 0.25,
+							"amount2": 60
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 0.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g chopped pecans, toasted",
+							"amount1": 0.5,
+							"amount2": 60
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Whipped Cream",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml heavy cream, cold",
+							"amount1": 0.67,
+							"amount2": 160
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons confectioners' sugar",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon vanilla extract",
+							"amount1": 0.5
+						}
+					]
+				}
+			],
+			"instructions": [
+				"In a large bowl, place the orange zest and granulated sugar and use your fingers to rub the zest into the sugar. Add the flour, cornstarch, ¾ teaspoon of salt, and the baking powder and baking soda and whisk until well combined.",
+				"In a medium bowl, whisk together the egg and egg white until light and frothy. Add the IPA beer, milk, orange juice, and vanilla extract and whisk together until smooth. Whisk in the melted butter. Add the milk mixture to the flour mixture and whisk until just combined (do not overmix; some small lumps are okay). Allow to rest for 20 minutes.",
+				{
+					"type": "entries",
+					"name": "While the batter rests, make the orange-honey browned butter syrup:",
+					"entries": [
+						"In a medium saucepan over medium heat, melt the butter, stirring frequently, until light brown specks start to form and the butter starts to smell nutty, 5 to 7 minutes. Remove from the heat and immediately whisk in the orange marmalade, honey, and salt. The mixture will seem separated at first, but keep whisking and it will come together to form a smooth, glossy sauce. Cover with a lid to keep warm while you make the waffles.",
+						"Preheat the oven to 200°F / 95°C and preheat a 7-inch / 18cm Belgian waffle iron to between medium and medium-high heat according to the manufacturer's directions. Place a cooling rack on a baking sheet and set aside.",
+						"Spray the hot waffle iron lightly with nonstick cooking spray and ladle one-quarter of the batter (about 1 scant cup / 240ml) onto the waffle iron. Close the top and cook until the waffle is cooked through, browned, and crispy, about 5 minutes. Transfer the cooked waffle to the cooling rack and place the baking sheet in the warm oven. Repeat the process with the remaining batter to make 3 more waffles, adding the cooked waffles to the baking sheet to keep warm."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "To make the whipped cream:",
+					"entries": [
+						"In a large bowl, combine the heavy cream, confectioners' sugar, and vanilla extract. Use an electric handheld mixer on medium speed to whip until it forms medium-stiff peaks, 2 to 3 minutes."
+					]
+				},
+				"To serve, rewarm the syrup ever so slightly over low heat, stirring constantly, until it loosens up and drizzles from a spoon easily (similar to caramel sauce or thick maple syrup). If needed, stir in a splash of water to reach that consistency. Stir in the toasted chopped pecans. Set each warm waffle on an individual plate, then top evenly with the syrup and dollops of the whipped cream. Serve immediately."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "The Full Emon",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "GoFiBePo Assembly",
+			"source": "ExEx",
+			"type": "Human",
+			"serves": {
+				"max": 12,
+				"min": 10
+			},
+			"time": {
+				"preparation": 210,
+				"cooking": 90
+			},
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To assemble the charcuterie board:",
+					"entries": [
+						"Place the fish dip, Spam, pâté, and bacon at the four corners. Arrange the pepper Jack and Comté cheeses in fanned-out rows next to the Spam, bacon, and pâté. Be sure to leave room in the center for the fondue. Place the breads and crackers in sets of 3 to 5 pieces throughout the board. If items pair well together, group them together. Nestle in bowls of onion jam and pickled cauliflower. Artfully position clusters of fruits and veggies."
+					]
+				}
+			],
+			"noteCook": [
+				"If serving a large party, you can cover a table with butcher paper in place of a board."
+			],
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Meats of Fish, Spam Hash, Goat, and Bacon",
+					"entries": [
+						"{@recipe Smoked Fish Dip|ExEx}",
+						"{@recipe Fried Spam Cubes|ExEx}",
+						"{@recipe Lamb Or Goat Pâté|ExEx}",
+						"{@recipe Pocket Bacon|ExEx}"
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Fruit, Veggies, and Cheese",
+					"entries": [
+						"{@recipe Assorted Fruit, Veggies, and Cheeses|ExEx}",
+						"{@recipe Ale And Cheddar Fondue|ExEx}"
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Accoutrements",
+					"entries": [
+						"{@recipe Onion Jam|ExEx}",
+						"{@recipe Pickled Cauliflower|ExEx}"
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Bread and Crackers",
+					"entries": [
+						"{@recipe Flatbread Crackers|ExEx}",
+						"{@recipe Brioche Spears|ExEx}"
+					]
+				}
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Smoked Fish Dip",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "X",
+			"dishTypes": [
+				"side"
+			],
+			"instructions": [
+				"In a medium bowl, place the trout, cream cheese, mayonnaise, sour cream, chives, parsley, Worcestershire sauce, fusaka, and lemon zest and juice, and combine using an electric handheld mixer. Season with salt and pepper.",
+				"Transfer to a serving bowl and cover. Refrigerate for up to 24 hours before placing on a charcuterie board.",
+				"Pairs super well with cucumbers, sourdough, grapes, and {@recipe Flatbread Crackers|ExEx}."
+			],
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} ounces / {=amount2/v}g smoked trout or smoked salmon fillets",
+					"amount1": 4,
+					"amount2": 115
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g cream cheese",
+					"amount1": 0.5,
+					"amount2": 125
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g mayonnaise",
+					"amount1": 0.25,
+					"amount2": 60
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g full-fat sour cream",
+					"amount1": 0.25,
+					"amount2": 60
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons chopped fresh chives",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons chopped fresh parsley",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons Worcestershire sauce",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon fusaka seasoning (this page) or Old Bay seasoning",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "Zest and juice of {=amount1/v} small lemon",
+					"amount1": 1
+				},
+				"Kosher salt and freshly ground black pepper"
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Fried Spam Cubes",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "X",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} 12-ounce / 340g cans Spam, cut into 1-inch / 2.5cm cubes",
+					"amount1": 2
+				}
+			],
+			"instructions": [
+				"Heat a large pan over high heat. Once hot, lower to medium-high and fry the Spam cubes until golden brown on all sides, about 2 minutes for each side. Drain on a paper towel and skewer with appetizer toothpicks.",
+				"Try with {@recipe Ale and Cheddar Fondue|ExEx}, Buttery {@recipe Brioche Spears|ExEx}, apples, and pepper Jack cheese."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Lamb Or Goat Pâté",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "X",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons / {=amount2/v}g butter",
+					"amount1": 4,
+					"amount2": 55
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} medium shallot, cut into ¼-inch dice",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} lamb or goat liver, cut into 1-inch / 2.5cm cubes (see Note)",
+					"amount1": 1
+				},
+				"Kosher salt and freshly ground black pepper",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons brandy",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml heavy cream",
+					"amount1": 0.5,
+					"amount2": 120
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon chopped fresh thyme",
+					"amount1": 1
+				}
+			],
+			"instructions": [
+				"Heat a medium saucepan over medium heat. Once hot, add the butter and shallot. Sauté the shallot until aromatic, 2 to 3 minutes. Add the liver and stir. Season with salt and pepper. When the liver has cooked about 3 to 5 minutes, add in the brandy and continue cooking until the alcohol has evaporated, about 2 minutes. The liver should be fully cooked and reach a temperature of 145°F / 63°C.",
+				"Transfer the pan contents to a blender and add the cream and thyme. Blend until smooth. Season with salt and pepper.",
+				"Strain through a fine-mesh strainer into a standard-size ramekin or small serving bowl. Cover and refrigerate for up to 24 hours.",
+				"Try with {@recipe Onion Jam|ExEx}, Comté cheese, cucumbers, grapes, and {@recipe brioche spears|ExEx} or sourdough."
+			],
+			"noteCook": [
+				"You may need to ask your local butcher several days in advance for a lamb or goat liver."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Assorted Fruit, Veggies, and Cheeses",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} pint / {=amount2/v}g strawberries, washed, hulled, and halved",
+					"amount1": 1,
+					"amount2": 350
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} pound / {=amount2/v}g green or red seedless grapes, washed and cut into 5 or 6 clusters",
+					"amount1": 1,
+					"amount2": 450
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} large green apples, cored and cut into slices",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} large cucumber, cut into 3-inch / 7.5cm spears",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} small radishes, halved lengthwise",
+					"amount1": 20
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} ounces / {=amount2/v}g Comté cheese, cut into ¼-inch-thick rectangles",
+					"amount1": 8,
+					"amount2": 225
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} ounces / {=amount2/v}g pepper Jack cheese, cut into ¼-inch-thick rectangles",
+					"amount1": 8,
+					"amount2": 225
+				}
+			],
+			"instructions": [
+				"{@note Prepare the items as indicated in the Ingredients list.}"
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Ale And Cheddar Fondue",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "X",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} ounces / {=amount2/v} ml pale ale",
+					"amount1": 16,
+					"amount2": 475
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons Worcestershire sauce",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon garlic powder",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon powdered mustard",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon ground white pepper",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}g shredded Cheddar cheese",
+					"amount1": 3,
+					"amount2": 384
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons all-purpose flour",
+					"amount1": 2
+				},
+				"Kosher salt"
+			],
+			"instructions": [
+				"In a medium pot over low heat, stir together the ale, Worcestershire sauce, garlic powder, mustard powder, and pepper until combined.",
+				"In a small bowl, toss the shredded Cheddar with the flour. Once incorporated, vigorously stir the cheese and flour into the ale mixture until the sauce is free of lumps, then continue to simmer for 10 to 12 minutes. Season with salt.",
+				"Lower the heat to the lowest setting and keep warm, stirring occasionally, until ready to serve.",
+				"Fondue pairs well with apples, grapes, {@recipe Pickled Cauliflower|ExEx}, radishes, {@recipe Fried Spam Cubes|ExEx}, {@recipe Pocket Bacon|ExEx}, and {@recipe Flatbread Crackers|ExEx} or {@recipe brioche spears|ExEx}."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Onion Jam",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "V",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml olive oil",
+					"amount1": 0.25,
+					"amount2": 60
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} large sweet onions, sliced ¼ inch thick",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar",
+					"amount1": 1,
+					"amount2": 200
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml white wine vinegar",
+					"amount1": 0.75,
+					"amount2": 175
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} dried bay leaves",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons fresh thyme leaves, finely chopped",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon ground white pepper",
+					"amount1": 1
+				},
+				"Kosher salt"
+			],
+			"instructions": [
+				"Heat a medium pan over medium heat. Add the oil and onions. Cook until golden brown, about 12 minutes, stirring occasionally.",
+				"When the onions are golden, sprinkle with the sugar, increase the heat to high, and stir until the sugar melts. Add the white wine vinegar, bay leaves, thyme, and white pepper. Simmer, stirring occasionally, until the liquid is reduced by half, 5 to 7 minutes.",
+				"The onion jam should be thick and semi-sticky. Transfer to a sterilized, sealable jar and refrigerate overnight.",
+				"To serve, place the onion jam in a small serving bowl and bring to room temperature before serving on a charcuterie board.",
+				"Pairs super well with {@recipe Lamb or Goat Pâté|ExEx|pâté}, Comté cheese, pepper Jack cheese, cucumbers, grapes, sourdough, and {@recipe Flatbread Crackers|ExEx}."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Pickled Cauliflower",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "V",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} medium cauliflower, broken into florets",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon cumin seeds",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon black peppercorns",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} garlic cloves, peeled",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml pickling vinegar",
+					"amount1": 1,
+					"amount2": 240
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml water",
+					"amount1": 0.5,
+					"amount2": 120
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar",
+					"amount1": 0.5,
+					"amount2": 100
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons kosher salt",
+					"amount1": 2
+				}
+			],
+			"instructions": [
+				"In a large sterilized, sealable jar, combine the cauliflower florets, cumin seeds, black peppercorns, and garlic cloves.",
+				"In a small pot over medium heat, combine the pickling vinegar, water, sugar, and salt. Simmer until reduced by a third, 10 to 15 minutes. Pour the liquid over the jar contents. Loosely cover the jar and let cool to room temperature before sealing. Refrigerate overnight.",
+				"Drain and serve in 1 or 2 small bowls on a charcuterie board.",
+				"Can be stored for up to 2 weeks in the fridge."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Flatbread Crackers",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "X",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, plus more for dusting",
+					"amount1": 1.5,
+					"amount2": 210
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g flaxseed flour",
+					"amount1": 0.5,
+					"amount2": 45
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons melted duck fat or olive oil",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "Zest of {=amount1/v} medium orange",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml cold water",
+					"amount1": 0.5,
+					"amount2": 120
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} egg, beaten",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons fennel seeds",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon coarse black pepper",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon coarse sea salt",
+					"amount1": 1
+				}
+			],
+			"instructions": [
+				"Position a rack in the middle of the oven and preheat to 425°F / 220°C. Flour a nonporous work surface.",
+				"In a medium bowl, mix together the flours, duck fat, and orange zest. Stir in the water, 1 tablespoon at a time, until a nonsticky dough forms, about 5 minutes.",
+				"Place the dough on the floured surface and divide it into two equal pieces. Roll out each piece into a 12 by 15-inch / 30 by 38cm rectangle. Roll it as thin as you can, about 1/16 inch thick, so the crackers will be crispy, not chewy, when baked.",
+				"Brush the dough with the beaten egg and sprinkle with the fennel seeds, pepper, and salt.",
+				"Prick the dough with a fork, covering the span of dough. Using a paring knife, cut the dough into either square or rectangular crackers of your choice.",
+				"Place the crackers on a wire baking rack, leaving about ½ inch of space between them, and bake until crispy and golden, 12 to 15 minutes.",
+				"Allow the crackers to cool on the rack before storing in an airtight container. They will keep at room temperature for up to 1 week."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Brioche Spears",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} brioche loaf, cut into 4 by 1½-inch / 10 by 4cm spears",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g salted butter, melted",
+					"amount1": 0.25,
+					"amount2": 55
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} medium round sourdough loaf, quartered and cut into 3-inch- / 7.5cm thick slices",
+					"amount1": 1
+				}
+			],
+			"instructions": [
+				"Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.",
+				"Gently brush the tops of the brioche spears with melted butter and place on the prepared pan.",
+				"Toast the spears until golden and crispy, 7 to 10 minutes."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "GoFiBePo",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Grog's Garlicky Mayonnaise (also, Fries)",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"time": {
+				"cooking": 60,
+				"preparation": 20
+			},
+			"serves": {
+				"exact": 4
+			},
+			"noteCook": [
+				"Feel free to use any hearty herb in place of the rosemary on the fries. Finely chopped thyme or sage would work well. And if herbs aren't your thing, you can omit them altogether.",
+				"To make a quicker garlicky mayonnaise, combine 1 cup / 240g of store-bought mayonnaise, 3 minced garlic cloves, 1 tablespoon of fresh lemon juice (from about half a lemon), and ¼ teaspoon of kosher salt in a small bowl and stir until well blended."
+			],
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Oven Fries",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} pounds / {=amount2/v}g russet potatoes (about 3 medium or 2 large potatoes)",
+							"amount1": 1.5,
+							"amount2": 680
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml olive oil",
+							"amount1": 0.33,
+							"amount2": 80
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoons finely minced fresh rosemary leaves (from about 1 large sprig; see Notes)",
+							"amount1": 1.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon freshly ground black pepper",
+							"amount1": 0.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} garlic cloves, minced",
+							"amount1": 2
+						},
+						"Grated Parmesan cheese, for serving (optional)"
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Garlicky Mayonnaise",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} large pasteurized egg (or {=amount1/v} cup / {=amount2/v}ml pasteurized liquid egg)",
+							"amount1": 0.25,
+							"amount2": 60,
+							"amount3": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon fresh lemon juice (from about half a lemon)",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon white vinegar",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} garlic cloves, peeled",
+							"amount1": 3
+						},
+						"Kosher salt",
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml neutral oil, such as canola or vegetable",
+							"amount1": 0.75,
+							"amount2": 175
+						}
+					]
+				}
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To make the oven fries:",
+					"entries": [
+						"Set a rack in the bottom third of the oven and preheat to 425°F / 220°C.",
+						"Scrub the potatoes under cold running water. Cut lengthwise into planks, ½ inch thick, then cut each plank into ½-inch-thick batons. Transfer the cut potatoes to a large mixing bowl. Add the olive oil and toss to evenly coat. Transfer to an unlined baking sheet along with any remaining olive oil left in the bowl. Spread the potatoes out in a single layer.",
+						"Roast, turning the potatoes halfway through baking with a thin metal spatula, until deep golden brown and crispy, 40 to 50 minutes total. Add the rosemary, salt, pepper, and garlic and carefully toss the fries to evenly coat them. Continue baking until the rosemary and garlic are fragrant, 4 to 6 minutes more. Remove from the oven and let cool slightly."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "While the fries are roasting, make the garlicky mayonnaise:",
+					"entries": [
+						"Combine the egg, lemon juice, vinegar, garlic, and ½ teaspoon of salt in a blender and blend on medium-low speed until the garlic is broken down and the mixture is completely smooth, about 30 seconds. With the blender running, slowly pour in the oil. At first the mixture will look lumpy and broken, but after 30 to 60 seconds the mayonnaise will come together. As soon as the mayonnaise is smooth, turn off the blender. Taste for seasoning and add more salt if needed."
+					]
+				},
+				"Top the fries with freshly grated Parmesan cheese (if using) and serve with the mayonnaise."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Grog's Garlicky Mayonnaise (also, Fries)",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Bad Aim Chicken",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "X",
+			"time": {
+				"cooking": 15,
+				"preparation": 285
+			},
+			"serves": {
+				"min": 4,
+				"max": 6
+			},
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g fresh cilantro",
+					"amount1": 1,
+					"amount2": 128
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g parsley",
+					"amount1": 1,
+					"amount2": 128
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} jalapeño chiles, stemmed and seeded",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} garlic cloves, peeled",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "Zest and juice of {=amount1/v} lemon",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoons olive oil",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g plain, full-fat Greek yogurt",
+					"amount1": 0.5,
+					"amount2": 120
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon ground cumin, toasted",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tablespoon ground coriander seeds, toasted",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} to {=amount2/v} boneless, skinless chicken thighs, cut into ½-inch cubes",
+					"amount1": 4,
+					"amount2": 6
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} pineapple, cut into ½-inch cubes",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} green onions, cut into 2-inch pieces",
+					"amount1": 8
+				},
+				"Kosher salt and freshly ground black pepper"
+			],
+			"instructions": [
+				"In a blender, add the cilantro, parsley, jalapeño chiles, garlic, lemon zest and juice, olive oil, and yogurt and blend until a smooth mixture forms, about 1 minute. Pour out half of the yogurt mixture into a small serving bowl and refrigerate to use for dipping sauce later. Add the ground cumin and coriander seeds to the remaining mixture and blend until a smooth marinade forms.",
+				"Place the chicken in a sealable food-safe container and cover with the yogurt marinade, making sure all the cubes are generously coated. Place in the fridge to marinate for 4 to 24 hours.",
+				"Take out the chicken an hour before grilling and heat a grill or plancha on high.",
+				"While the grill is heating, assemble the kebabs on metal skewers, alternating chicken, pineapple cubes, and green onions. With the green onions, stack 3 or 4 pieces in a bundled section, so there is a sizable bite of green onion in between the chicken and pineapple. Season with salt and pepper.",
+				"Cook on the grill or plancha until the chicken releases from the surface without tearing, 2 to 3 minutes.",
+				"Flip the skewers and cook until the chicken reaches a temperature of 165°F / 75°C and the juices run clear, 2 to 3 more minutes.",
+				"Remove the dipping sauce from the refrigerator 30 minutes before serving and allow to reach room temperature. Season with salt and pepper and serve with the chicken skewers."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Bad Aim Chicken",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Hidden Hospitality Fry Bread",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"time": {
+				"cooking": 30,
+				"preparation": 45
+			},
+			"serves": {
+				"min": 4,
+				"max": 6
+			},
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Plum and Coffee Chutney",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} firm medium plums, peeled, pitted, and medium diced",
+							"amount1": 4
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} medium Jonagold or Honeycrisp apples, peeled, cored, and medium diced",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml apple cider vinegar",
+							"amount1": 0.33,
+							"amount2": 80
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml water",
+							"amount1": 0.25,
+							"amount2": 60
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons dark brown sugar",
+							"amount1": 3
+						},
+						{
+							"type": "ingredient",
+							"entry": "Zest and juice of {=amount1/v} small lemon",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon instant coffee",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon ground cinnamon",
+							"amount1": 0.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} star anise pod",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cardamom pod",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon vanilla bean powder",
+							"amount1": 0.5
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Fry Bread",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}ml sunflower oil",
+							"amount1": 3,
+							"amount2": 710
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, plus more for dusting",
+							"amount1": 1.5,
+							"amount2": 210
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon baking powder",
+							"amount1": 0.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 0.25
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml milk",
+							"amount1": 0.5,
+							"amount2": 120
+						}
+					]
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml crème fraîche or whipped cream (optional)",
+					"amount1": 1,
+					"amount2": 240
+				}
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To make the plum and coffee chutney:",
+					"entries": [
+						"In a medium heavy-bottomed pot, combine the plums, apples, apple cider vinegar, water, brown sugar, lemon zest and juice, instant coffee, cinnamon, anise, cardamom, and vanilla bean powder. Bring to a boil over high heat, then turn down the heat to low and simmer, stirring occasionally, until the chutney begins to break down slightly and thicken, 12 to 20 minutes. The chutney should be glossy, thick, and somewhat chunky. Let cool to room temperature and remove the cardamom and star anise pods."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "To make the fry bread:",
+					"entries": [
+						"In a large heavy-bottomed saucepan, heat the oil over high heat to 375°F/ 190°C. Once hot, lower the heat to medium-high. Flour a nonporous surface and line a plate with paper towels.",
+						"While the oil heats, in a medium bowl sift together 1 cup / 128g of the flour and the baking powder and salt. Once combined, add the milk and knead together until a smooth dough forms, 3 to 5 minutes. If the dough is too sticky, gradually add the remaining ½ cup / 64g of flour until the dough is pliable.",
+						"Place the dough on the floured surface and divide it into four pieces. Using a rolling pin, roll out 5-inch / 13cm rounds and carefully add them to the hot oil.",
+						"Fry on one side until golden, 1 to 2 minutes. Using a spider skimmer or a slotted spoon, flip over and fry on the other side until golden, for an additional 1 to 2 minutes.",
+						"Place the finished breads on the paper towels to absorb excess oil."
+					]
+				},
+				"While the fry bread is hot, spoon a generous serving of plum and coffee chutney over the bread, add a dollop of crème fraîche or whipped cream (if using), and serve."
+			],
+			"noteCook": [
+				"If not consumed immediately, the chutney can be stored in a sterilized, airtight glass jar and refrigerated for up to 2 weeks."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Hidden Hospitality Fry Bread",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "De Rolos' Revenge Pasta",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"time": {
+				"cooking": 20,
+				"preparation": 10
+			},
+			"serves": {
+				"min": 4,
+				"max": 6
+			},
+			"ingredients": [
+				"Kosher salt",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} pound / {=amount2/v}g dried spaghetti",
+					"amount1": 1,
+					"amount2": 450
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml extra-virgin olive oil, plus more for serving",
+					"amount1": 0.5,
+					"amount2": 120
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} garlic cloves, thinly sliced (about ½ cup / 100g)",
+					"amount1": 20
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} teaspoon crushed red pepper flakes",
+					"amount1": 0.5
+				},
+				"Freshly ground black pepper",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g finely chopped fresh parsley leaves (from about 1 small bunch)",
+					"amount1": 0.33,
+					"amount2": 15
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}g whole milk ricotta cheese",
+					"amount1": 1.5,
+					"amount2": 360
+				}
+			],
+			"instructions": [
+				"Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions, 9 to 12 minutes. Drain in a colander.",
+				"Heat the olive oil in the now-empty pot over medium heat. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is very fragrant and soft, 2½ to 3½ minutes. Remove the pot from the heat and add the cooked spaghetti, 1 teaspoon of salt, ½ teaspoon of black pepper, and the parsley. Toss the pasta to evenly coat it with the infused oil.",
+				"Transfer the pasta onto serving plates and top each portion with a generous dollop of ricotta cheese. Drizzle with olive oil and finish with additional black pepper."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "De Rolos' Revenge Pasta",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Sweet Tea Custard Pie",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"time": {
+				"cooking": 120,
+				"preparation": 20
+			},
+			"serves": {
+				"exact": 8
+			},
+			"makes": "one 9-inch (23cm) pie",
+			"noteCook": [
+				"Any unflavored black tea\u2014English Breakfast, Irish Breakfast, or Ceylon\u2014works well in this recipe. If using loose leaf tea, use 5 teaspoons of leaves in place of the 5 tea bags and strain the milk mixture through a fine-mesh strainer before adding to the eggs."
+			],
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Pie Dough",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, plus more for dusting",
+							"amount1": 1.5,
+							"amount2": 210
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons granulated sugar",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 0.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup ({=amount3/v} stick) / {=amount2/v}g cold unsalted butter, cut into ½-inch cubes",
+							"amount1": 0.5,
+							"amount2": 110,
+							"amount3": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons ice water, plus more as needed",
+							"amount1": 2
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Sweet Tea Custard",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}ml heavy cream",
+							"amount1": 1.5,
+							"amount2": 360
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml whole milk",
+							"amount1": 1,
+							"amount2": 240
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon vanilla extract",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 0.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} unflavored single-serving black tea bags (see Note)",
+							"amount1": 5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} large eggs",
+							"amount1": 4
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar",
+							"amount1": 1,
+							"amount2": 200
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Whipped Cream Topping",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}ml heavy cream",
+							"amount1": 2,
+							"amount2": 475
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g confectioners' sugar",
+							"amount1": 0.5,
+							"amount2": 60
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon vanilla extract",
+							"amount1": 1
+						},
+						"Lemon zest, for garnish (optional)"
+					]
+				}
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To make the pie dough:",
+					"entries": [
+						"Lightly flour a work surface. In a large bowl, combine the flour, granulated sugar, and salt. Add the butter and use your fingertips or a pastry cutter to pinch the cubes into the flour until the butter is roughly the size of peas and no large chunks remain. Add the ice water and mix just until the dough starts to come together. The dough should hold together when squeezed. If the dough is too dry, add additional ice water, 1 teaspoon at a time, until it comes together.",
+						"Turn out the dough onto the floured surface and form it into a disk. Roll out into a 13-inch / 33cm circle about ¼ inch thick. Transfer the crust to a 9-inch / 23cm pie pan and press the dough into the bottom and sides. Trim the excess dough hanging around the edges, leaving a 1-inch / 2.5cm overhang all around the rim, then roll the edge under itself and crimp with your fingers to create a scalloped edge. Prick the bottom and sides of the crust several times with a fork. Place the crust in the freezer for 20 minutes.",
+						"Set a rack in the middle of the oven and preheat to 350°F / 175°C. Lay a sheet of parchment paper over the chilled crust and fill with pie weights or dry beans. Place the pie pan on a baking sheet and bake until the edges of the crust are just starting to brown, 20 to 25 minutes. Remove the pie weights and parchment paper and bake until the bottom no longer looks wet, 5 to 7 minutes more. Let the crust cool while you prepare the custard."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "To make the sweet tea custard:",
+					"entries": [
+						"In a medium pot, combine the cream, milk, vanilla, and salt. Bring the mixture to a simmer over medium heat, 5 to 7 minutes. Decrease the heat to low and add the tea bags. Stir to completely submerge the tea bags and simmer for 15 minutes, stirring often, to allow the tea to infuse. Meanwhile, in a large heatproof bowl combine the eggs and granulated sugar and whisk until the mixture is thick and slightly lightened in color.",
+						"Remove the tea bags from the milk mixture and discard. While whisking the egg mixture, use a dry measuring cup or ladle to slowly add the hot milk mixture into the egg mixture. Pour the custard into the parbaked crust. Bake the pie until the custard is completely set around the edges but slightly wobbly in the center, 35 to 40 minutes. If the crust starts to brown before the custard is cooked, crimp a large piece of foil around the edges to prevent further browning.",
+						"Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours and preferably overnight."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "When ready to serve, make the whipped cream topping:",
+					"entries": [
+						"In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, confectioners' sugar, and vanilla extract. (Alternatively, use a large mixing bowl and electric handheld mixer.) Beat on medium-high speed for 2 to 3 minutes, until soft peaks form. Transfer the whipped cream to the top of the pie and spread out in an even layer. Garnish with lemon zest, if using."
+					]
+				}
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Sweet Tea Custard Pie",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Chicken Pocket Pies",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "X",
+			"time": {
+				"cooking": 60,
+				"preparation": 60
+			},
+			"makes": "10 pocket pies",
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Pie Dough",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, plus more for dusting",
+							"amount1": 3,
+							"amount2": 420
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup (2 sticks) / {=amount2/v}g cold unsalted butter, cut into ½-inch cubes",
+							"amount1": 1,
+							"amount2": 220
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml ice water, plus more as needed",
+							"amount1": 0.25,
+							"amount2": 60
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} large egg",
+							"amount1": 1
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Filling",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} pound / {=amount2/v}g boneless, skinless chicken breasts (about 2 large breasts), cut into ½-inch cubes",
+							"amount1": 1,
+							"amount2": 450
+						},
+						"Kosher salt and freshly ground black pepper",
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons olive oil",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons / {=amount2/v}g unsalted butter",
+							"amount1": 4,
+							"amount2": 55
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}g diced yellow onion (from about {=amount3/v} large onion)",
+							"amount1": 1.5,
+							"amount2": 210,
+							"amount3": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g diced celery (from about 2 stalks)",
+							"amount1": 0.67,
+							"amount2": 75
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g peeled and diced carrot (from about 1 large carrot)",
+							"amount1": 0.67,
+							"amount2": 90
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} garlic cloves, minced",
+							"amount1": 3
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoons chopped fresh thyme leaves (from about 10 sprigs)",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour",
+							"amount1": 0.25,
+							"amount2": 35
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}ml whole milk",
+							"amount1": 2,
+							"amount2": 475
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g frozen peas",
+							"amount1": 0.5,
+							"amount2": 65
+						}
+					]
+				}
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To make the pie dough:",
+					"entries": [
+						"Lightly flour a work surface. In a large bowl, combine the flour and salt. Add the butter and use your fingertips or a pastry cutter to pinch the cubes into the flour until the butter is roughly the size of peas and no large chunks remain. Add the ice water and mix just until the dough starts to come together. The dough should hold together when squeezed. If the dough is too dry, add additional ice water, 1 teaspoon at a time, until it comes together.",
+						"Turn out the dough onto the floured surface and shape it into a flat disk. Wrap it in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "To make the filling:",
+					"entries": [
+						"In a medium bowl, combine the chicken and 1 teaspoon each of salt and pepper and toss to evenly coat. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, 6 to 9 minutes. Transfer the chicken to a plate and set aside.",
+						"Melt the butter in the pot and add the onion, celery, and carrot. Cook, stirring often, until the onion is translucent, 5 to 7 minutes. Add the garlic and thyme and continue cooking until fragrant, 1 to 2 minutes more. Sprinkle on the flour, stir to evenly coat the vegetables, and cook just until no pockets of dry flour remain, about 1 minute. Slowly add the milk while stirring and bring the mixture up to a simmer. Remove the pot from the heat and stir in the chicken and peas. Taste for seasoning and add additional salt and pepper if needed. Transfer the filling to a baking pan or large plate and spread out in an even layer. Refrigerate for 1 hour to firm up."
+					]
+				},
+				"While the filling is cooling, line a baking sheet with parchment paper or a nonstick baking mat. Lightly flour a work surface. Crack the egg into a small bowl and whisk until no streaks of yolk remain.",
+				"Unwrap the dough, set it on the floured surface, and roll it out into a ⅛-inch-thick sheet. Using a 5-inch / 13cm round cutter, cut out ten circles of dough. Place a heaping ¼ cup / 70g of the filling in the center of each round, leaving a ½-inch border around the edge. Brush the outside edge of the dough with egg and fold the dough over the filling to create a half moon shape. Pinch the edges to seal and crimp with a fork or your fingers to create a scalloped edge. Transfer the pocket pies onto the prepared baking sheet, spacing them 1 inch / 2.5cm apart, and slash the top of each pie three times with a knife. Transfer the baking sheet to the freezer and freeze for 30 minutes.",
+				"Set a rack in the middle of the oven and preheat to 375°F / 190°C. Brush the pies with the remaining egg wash and bake until light golden brown, 38 to 42 minutes. Remove from the oven and let cool on the baking sheet."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Chicken Pocket Pies",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Berry Surprise Pie",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"time": {
+				"cooking": 90,
+				"preparation": 15
+			},
+			"serves": {
+				"exact": 8
+			},
+			"makes": "one 9-inch (23cm) pie",
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Pie Dough",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, plus more for dusting",
+							"amount1": 3,
+							"amount2": 420
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar",
+							"amount1": 0.25,
+							"amount2": 50
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup (2 sticks) / {=amount2/v}g cold unsalted butter, cut into ½-inch cubes",
+							"amount1": 1,
+							"amount2": 220
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml ice water, plus more as needed",
+							"amount1": 0.25,
+							"amount2": 60
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} large egg",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon coarse sugar, such as turbinado, Demerara, or sanding",
+							"amount1": 1
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Berry-Rum Filling",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} pound / {=amount2/v}g strawberries, hulled and cut into ½-inch pieces (about 2½ cups)",
+							"amount1": 1,
+							"amount2": 450
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} ounces / {=amount2/v}g blueberries (about 2⅔ cups)",
+							"amount1": 12,
+							"amount2": 340
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} ounces / {=amount2/v}g blackberries (about 1⅓ cups)",
+							"amount1": 6,
+							"amount2": 170
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} ounces / {=amount2/v}g raspberries (about 1⅓ cups)",
+							"amount1": 6,
+							"amount2": 170
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g packed light brown sugar",
+							"amount1": 1,
+							"amount2": 200
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons dark rum",
+							"amount1": 3
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon lemon zest (from about 1 large lemon)",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoons ground cinnamon",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g cornstarch",
+							"amount1": 0.33,
+							"amount2": 45
+						}
+					]
+				},
+				"Vanilla ice cream, for serving (optional)"
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To make the pie dough:",
+					"entries": [
+						"To make the pie dough: Lightly flour a work surface. In a large bowl, combine the flour, granulated sugar, and salt. Add the butter and use your fingertips or a pastry cutter to pinch the cubes into the flour until the butter is roughly the size of peas and no large chunks remain. Add the ice water and mix just until the dough starts to come together. The dough should hold together when squeezed. If the dough is too dry, add additional ice water, 1 teaspoon at a time, until it comes together.",
+						"Turn out the dough onto the floured surface. Cut the dough in half (about 375 grams per half) and form each half into a disk. Wrap both halves in plastic wrap and chill for at least 1 hour and up to 3 days."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "While the dough is chilling, make the berry-rum filling:",
+					"entries": [
+						"In a large pot, combine the strawberries, blueberries, blackberries, raspberries, brown sugar, rum, lemon zest, cinnamon, and cornstarch. Gently stir with a rubber spatula, taking care not to smash the berries, until the cornstarch is fully dissolved. Set the pot over medium heat and cook, stirring often, until the mixture is thick and just starting to bubble, 7 to 10 minutes. Remove the pot from the heat and let cool at room temperature for 30 minutes."
+					]
+				},
+				"On the floured surface, unwrap one disk of dough. Dust the top with flour and roll out into a 13-inch / 33cm circle. Transfer the crust to a 9-inch / 23cm pie pan and press the dough into the bottom and sides, allowing the excess dough to hang over the rim. Pour the cooled berry filling into the center of the dough and spread into a flat, even layer.",
+				"Unwrap the remaining disk of dough on the floured surface, dust the top with flour, and roll out into a 13-inch / 33cm circle. Cut the dough into 1-inch / 2.5cm strips with a pizza cutter or knife. Make a lattice top crust by laying half of the strips about ¼ inch apart horizontally over the filling. Fold every other strip of dough back onto itself halfway. Lay one of the remaining strips of pie dough vertically in the center of the pie so it lies across the unfolded horizontal strips. Unfold the folded strips so they lie over the vertical strip and fold the strips running underneath the vertical strip back onto themselves. Lay another vertical strip of pie dough over the filling and continue the weaving process until the lattice crust is complete. Trim the excess pie dough and pinch the edges of the crust to seal. Crimp the edges using your fingers or a fork, then transfer the pie to the freezer and freeze for 30 minutes.",
+				"Position a rack in the bottom third of the oven and preheat to 375°F / 190°C. Crack the egg into a small bowl, add 1 tablespoon of water, and mix with a fork until no streaks of yolk remain. Set the chilled pie on a baking sheet and generously brush the crust with the egg wash. Sprinkle with coarse sugar and bake until the top is deep golden brown and the filling is bubbling around the edges, 70 to 80 minutes. If the crust starts to brown before the pie is fully cooked, crimp a large piece of foil around the edges to prevent further browning. Let cool for at least 4 hours before slicing. Serve with vanilla ice cream, if using."
+			],
+			"noteCook": [
+				"For a simpler double-crust pie that forgoes the lattice top, roll out the second disk of dough into a 13-inch / 33cm circle and carefully lay it on top of the pie. Using a sharp knife, slash a small X into the top. Trim any overhanging dough around the edge of the pie and tuck the excess dough under itself. Pinch the edges of the crust to seal and crimp using your fingers or a fork."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Berry Surprise Pie",
+					"source": "ExEx"
+				}
+			}
+		},
+		{
+			"name": "Scanlan's Hand Pies",
+			"source": "ExEx",
+			"type": "Human",
+			"diet": "C",
+			"time": {
+				"cooking": 60,
+				"preparation": 55
+			},
+			"makes": "9 hand pies",
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Pie Dough",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, plus more for dusting",
+							"amount1": 3,
+							"amount2": 420
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar",
+							"amount1": 0.25,
+							"amount2": 50
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup ({=amount3/v} sticks) / {=amount2/v}g cold unsalted butter, cut into ½-inch cubes",
+							"amount1": 1,
+							"amount2": 220,
+							"amount3": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml ice water, plus more as needed",
+							"amount1": 0.25,
+							"amount2": 60
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} large egg",
+							"amount1": 1
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Blackberry Filling",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoons cornstarch",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon cold water",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} ounces / {=amount2/v}g blackberries (about {=amount3/v} cups)",
+							"amount1": 12,
+							"amount2": 340,
+							"amount3": 3
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar",
+							"amount1": 0.75,
+							"amount2": 150
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons lemon juice (from about 1 large lemon)",
+							"amount1": 3
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoon lemon zest (from about 1 large lemon)",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoons vanilla extract",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} teaspoon kosher salt",
+							"amount1": 0.25
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Blackberry Glaze",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} ounces / {=amount2/v}g blackberries (about ¾ cup)",
+							"amount1": 3,
+							"amount2": 85
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tablespoons water, plus more as needed",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}g confectioners' sugar, plus more as needed",
+							"amount1": 2,
+							"amount2": 240
+						}
+					]
+				},
+				"Purple sprinkles, for garnish (optional)"
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To make the pie dough:",
+					"entries": [
+						"Lightly flour a work surface. In a large bowl, combine the flour, granulated sugar, and salt. Add the butter and use your fingertips or a pastry cutter to pinch the cubes into the flour until the butter is roughly the size of peas and no large chunks remain. Add the ice water and mix just until the dough starts to come together. The dough should hold together when squeezed. If the dough is too dry, add additional ice water, 1 teaspoon at a time, until it comes together.",
+						"Turn out the dough onto the floured surface. Cut the dough in half and form each half into a disk. Wrap both halves in plastic wrap and chill for at least 1 hour and up to 3 days."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "To make the blackberry filling:",
+					"entries": [
+						"In a small bowl, combine the cornstarch and cold water and stir until dissolved. Set aside.",
+						"In a large saucepan, combine the blackberries, granulated sugar, lemon juice and zest, vanilla, and salt. Cook over medium heat, stirring often and occasionally smashing the berries, until the berries are completely broken down and the mixture thickens into a syrup-like consistency, 15 to 18 minutes. Stir in the cornstarch mixture and continue cooking until the mixture thickens into a jam-like consistency that coats the back of the spoon, 1 to 2 minutes. Remove from the heat and let cool at room temperature for at least 20 minutes."
+					]
+				},
+				"Line a baking sheet with parchment paper or a nonstick baking mat. Crack the egg into a small bowl and whisk until no streaks of yolk remain.",
+				"Unwrap one disk of dough and set it on the floured surface. Dust the top of the dough with flour and roll out into a 9 by 12-inch / 23 by 30cm rectangle about ¼ inch thick. Trim the edges so they are straight and cut the rectangle into a 3 by 3 grid to make nine rectangles that are roughly 3 by 4 inches / 7.5 by 10cm. Transfer the rectangles onto the prepared baking sheet, spacing them at least 1 inch / 2.5cm apart. Spread 2 tablespoons of the filling in the center of each rectangle, leaving a ½-inch border around the edge. Repeat the rolling and cutting process with the second disk of dough to make 9 more rectangles.",
+				"Brush the outside borders of the filled rectangles with the egg wash (reserve the remaining egg wash) and place the unfilled rectangles on top. Crimp the edges together with a fork and prick the tops a few times. Transfer the pan to the freezer and freeze for 30 minutes.",
+				"Position a rack in the middle of the oven and preheat to 375°F / 190°C. Brush the pies with the remaining egg wash. Bake, rotating the pan halfway through baking, until light golden brown, 28 to 32 minutes. Remove from the oven and let cool completely on the baking sheet.",
+				{
+					"type": "entries",
+					"name": "While the hand pies are cooling, make the blackberry glaze:",
+					"entries": [
+						"Place the blackberries and water in a blender and blend until smooth. Strain the mixture through a fine-mesh strainer into a medium bowl and discard the pulp and seeds. Add the confectioners' sugar and whisk until completely dissolved. The glaze should be thick but pourable. If too thin, whisk in an additional tablespoon of confectioners' sugar. If too thick, whisk in an additional teaspoon of water."
+					]
+				},
+				"Glaze the top of each hand pie with the glaze and sprinkle the tops with the sprinkles, if using. Let set for at least 30 minutes before serving."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Scanlan's Hand Pies",
+					"source": "ExEx"
+				}
+			}
 		}
 	],
 	"recipeFluff": [
@@ -3555,6 +5734,274 @@
 					}
 				}
 			}
+		},
+		{
+			"name": "Trinket's Bear Claws",
+			"source": "ExEx",
+			"_copy": {
+				"name": "Slayer's Cake",
+				"source": "ExEx",
+				"_mod": {
+					"images": {
+						"mode": "prependArr",
+						"items": {
+							"type": "image",
+							"href": {
+								"type": "external",
+								"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Trinket's_Bear_Claws.webp"
+							},
+							"credit": "Kristin Teig"
+						}
+					}
+				}
+			}
+		},
+		{
+			"name": "The Full Emon",
+			"source": "ExEx",
+			"entries": [
+				"Mornings should never be faced on an empty stomach. But sometimes your standard breakfast fare just won't cut it\u2014especially on a morning that follows a long night of celebration and indulgence. When battle is impending, diplomatic negotiation is imminent, or your head feels like it's about to implode, you need a serious food boost. This tasty spread, created by the Diamond Nest Tavern and adopted by pubs throughout Emon, has you covered:",
+				{
+					"type": "list",
+					"style": "list-no-bullets",
+					"items": [
+						"Salt and grease craving? Load up on eggs and thick slab bacon.",
+						"Want something crispy? Try the chicken and the tomatoes, fried to perfection.",
+						"Need a pick-me-up? You've got one; the gravy is full of coffee.",
+						"Sweet tooth? Check out the waffles with lots of extras.",
+						"Hair of the dog? One of the extras in that waffle is beer.",
+						"Put the spring back in your step, settle your stomach, and prepare to face the far-too-bright day with the Full Emon."
+					]
+				}
+			],
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/The_Full_Emon.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
+		},
+		{
+			"name": "Sweet and Sticky Slab Bacon, Fried Tomatoes, and Fried Eggs",
+			"source": "ExEx",
+			"_copy": {
+				"name": "The Full Emon",
+				"source": "ExEx",
+				"_mod": {
+					"images": {
+						"mode": "prependArr",
+						"items": {
+							"type": "image",
+							"href": {
+								"type": "external",
+								"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Sweet_and_Sticky_Slab_Bacon_Fried_Tomatoes_and_Fried_Eggs.webp"
+							},
+							"credit": "Kristin Teig"
+						}
+					}
+				}
+			}
+		},
+		{
+			"name": "Fried Chicken with Coffee-Bacon Gravy",
+			"source": "ExEx",
+			"_copy": {
+				"name": "The Full Emon",
+				"source": "ExEx",
+				"_mod": {
+					"images": {
+						"mode": "prependArr",
+						"items": {
+							"type": "image",
+							"href": {
+								"type": "external",
+								"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Fried_Chicken_with_Coffee-Bacon_Gravy.webp"
+							},
+							"credit": "Kristin Teig"
+						}
+					}
+				}
+			}
+		},
+		{
+			"name": "GoFiBePo",
+			"source": "ExEx",
+			"entries": [
+				"One blessed day in the town of Whitestone, {@creature Grog Strongjaw|TDCSR} walked into the castle kitchen and requested \"a salad with meat in it.\" Because Grog carried the title of Grand Poobah de Doink of All of This and That, the kitchen staff took his request with due seriousness but a lack of comprehension. Within an hour, they had created a salad with only meat in it, and the official dish of Whitestone{@footnote *|Approval pending.} was born. Grog has declared that the resulting bowl of salted goat, fish, beef, and pork\u2014dubbed GoFiBePo\u2014must not be eaten with utensils. We here at Exquisite Exandria additionally declare that it must not be eaten at all, unless you have a constitution to match Grog's.{@footnote **|This excludes most of the population of Exandria.} As a more palatable alternative, may we present this charcuterie board, which will feed a dozen people without giving them the worst meat sweats of their lives."
+			],
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/The_Grand_Poobah's_GoFiBePo_Meat_Board.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
+		},
+		{
+			"name": "Grog's Garlicky Mayonnaise (also, Fries)",
+			"source": "ExEx",
+			"entries": [
+				"After Vox Machina killed the dragon Umbrasyl, {@creature Grog Strongjaw|TDCSR|Grog} found a {@item alchemy jug|DMG|rune-covered ceramic jug} buried under Umbrasyl's hoarded gold. Strangely, the jug made sloshing noises even when empty. Grog did some experimenting{@footnote *|Experiments included repeatedly shaking the jug, trying to break the jug, letting {@creature Percival de Rolo|TDCSR|Percy} and {@creature Keyleth, Voice of the Tempest|TDCSR|Keyleth} fill the jug with dragon blood and dirt, and wearing the jug as a hat.} and discovered that it could make gallons of liquid on command. Ale, water, salt water, more ale. And mayonnaise, which he ate straight from the jar until it was gone. Grog is perfectly happy with this simple snack, but he has admitted{@footnote **|Grudgingly} that it could be improved on by scooping up the mayo with something besides his fingers. We suggest these oven-roasted herbed fries. We've also included a way to fancy up your straight-from-the-jar mayonnaise, or should you not have access to a magic jug, make your own from scratch."
+			],
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Grog's_Garlicky_Mayonnaise_also_Fries.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
+		},
+		{
+			"name": "Bad Aim Chicken",
+			"source": "ExEx",
+			"entries": [
+				"Say you're hosting a dinner party in your extraplanar mansion, and you're serving a lot of chicken\u2014pretty much only chicken, in fact. Some of your guests start complaining, wanting more variety in their meal. Then another guest starts flying around on her broomstick, shooting arrows, resulting in one skewered chicken on your wall and one puncture wound on your neck. What's a gracious, talented, seriously injured host to do? Hypothetically speaking, of course. Well, you could turn lemons into lemonade. No, for real, go find a lemon\u2014also some pineapple and onion, and maybe some yogurt, stuff like that\u2014and make these marinated chicken skewers. Oh, and bandage that neck wound. Yikes."
+			],
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Bad_Aim_Chicken.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
+		},
+		{
+			"name": "Hidden Hospitality Fry Bread",
+			"source": "ExEx",
+			"entries": [
+				"One of our researchers, upon returning from an expedition through the Rifenmist Jungle, found an unexpected piece of parchment in her bag. A note at the top read, \"From Niirdal-Poc: Elam says 'you're welcome.' \" We have heard only rumors of {@book Niirdal-Poc|TDCSR|3|Niirdal-Poc}: an ancient city, deep in the jungle, hidden from travelers unless the city chooses to reveal itself to them. While some have questioned the parchment page's authenticity, its recipe for this very tasty fry bread is the real deal. And, should this truly be a missive from {@book Niirdal-Poc|TDCSR|3|Niirdal-Poc} itself, who are we to refuse such a rare gift? So, if you're out there, Elam: Thank you."
+			]
+		},
+		{
+			"name": "De Rolos' Revenge Pasta",
+			"source": "ExEx",
+			"entries": [
+				"For generations, the traditional dish of the de Rolos, rulers of the city of Whitestone, was a warming pasta puttanesca. Then the Briarwoods took over the city, slaughtered all but two of the de Rolos, and reigned for years of gloom and terror. After the survivors, {@creature Percival de Rolo|TDCSR|Percy} and his sister Cassandra, reclaimed Whitestone with Vox Machina's help, some old traditions were bound to evolve. Now a new dish has been added to the celebratory rotation. The topping is white, like {@creature Percival de Rolo|TDCSR|Percy's} hair, rather than the red of blood, and the pasta contains two entire heads of garlic. Partake in good health and stinky breath. Unless you're a {@creature vampire|MM}, in which case: go straight to hell, and say hi to the Briarwoods for us."
+			],
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/De_Rolos'_Revenge_Pasta.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
+		},
+		{
+			"name": "Gem of Byroden Festival",
+			"source": "ExEx",
+			"entries": [
+				"If you're traveling between the Rifenmist Peninsula and the rest of Tal'Dorei, you'll likely pass through a sprawling settlement in which a surprising number of the residents go about their days fully armed. This is {@book Byroden|TDCSR|3|Byroden}, former home of Vox Machina's {@creature Vex'ahlia|TDCSR} and {@creature Champion of Ravens|TDCSR|Vax'ildan}. {@book Byroden|TDCSR|3|Byroden} is known for three M's: militia, mining, and merriment. And if you happen to stop by during the annual Gem of Byroden pageant, you will experience a shining example of the third.",
+				"The main event is the pageant itself, in which anyone who wishes may compete to win the title of Gem of Byroden. Complementing the pageantry is a food competition, and the theme of the daytime competition is pies. There are so many pies presented that, if we could convince the bakers to part with their secrets, the recipes would fill this entire book. Instead, we have chosen three recipes that will give you a taste of the day.",
+				"First up, our {@recipe Sweet Tea Custard Pie|ExEx} pays tribute to the only nonalcoholic drink available at the festival.{@footnote *|You read that right. They will not serve you water. Enjoy the tea.} Then there's the {@recipe Chicken Pocket Pies|ExEx|Chicken Pocket Pie}\u2014if you're worried about getting full, just stash it away for later! Last, we could not pass up the opportunity to bring you Byroden's own {@recipe Berry Surprise Pie|ExEx|Berry Surprise}.{@footnote **|Sample responsibly; the \"surprise\" is rum.} We, and the fine folks of {@book Byroden|TDCSR|3|Byroden}, hope these treats will persuade you to make the journey for yourself. Bring your appetite and your sauciest evening wear, and the next Gem of Byroden could be you!"
+			]
+		},
+		{
+			"name": "Sweet Tea Custard Pie",
+			"source": "ExEx",
+			"_copy": {
+				"name": "Gem of Byroden Festival",
+				"source": "ExEx"
+			},
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Sweet_Tea_Custard_Pie.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
+		},
+		{
+			"name": "Chicken Pocket Pies",
+			"source": "ExEx",
+			"_copy": {
+				"name": "Gem of Byroden Festival",
+				"source": "ExEx"
+			},
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Chicken_Pocket_Pies.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
+		},
+		{
+			"name": "Berry Surprise Pie",
+			"source": "ExEx",
+			"_copy": {
+				"name": "Gem of Byroden Festival",
+				"source": "ExEx"
+			},
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Berry_Surprise_Pie.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
+		},
+		{
+			"name": "Scanlan's Hand Pies",
+			"source": "ExEx",
+			"entries": [
+				{
+					"type": "entries",
+					"style": "text-center",
+					"entries": [
+						{
+							"type": "quote",
+							"entries": [
+								"Have you heard tell of {@creature Scanlan Shorthalt|TDCSR|Scanlan} the grand,",
+								"With the most famous voice in the land?",
+								"As a gnome, he's quite small,",
+								"But his spells? Not at all!",
+								"One can summon a {@spell Bigby's Hand|PHB|huge purple hand}!",
+								"Often, we heard the gnome give a sigh,",
+								"\"There aren't enough Me Foods. But why?",
+								"Why can't the food I eat",
+								"Be inspired by my feats?\"",
+								"So we made him this purple hand pie."
+							],
+							"by": "Submitted by the kitchen staff of the Laughing Lamia Inn in Emon, {@strike at the repeated and insistent behest of Master Shorthalt} by popular demand"
+						}
+					]
+				}
+			],
+			"images": [
+				{
+					"type": "image",
+					"href": {
+						"type": "external",
+						"url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Scanlan's_Hand_Pies.webp"
+					},
+					"credit": "Kristin Teig"
+				}
+			]
 		}
 	]
 }