Recipe fixes

src/_includes/css/base.css

@@ -114,7 +114,7 @@ ol ::marker {
     font-weight: 550;
 }
 
-:is(a, .link) {
+:is(a, .link):not(.btn) {
     color: var(--link-color);
     position: relative;
     text-underline-offset: 4px;

src/_includes/css/recipe.css

@@ -21,7 +21,7 @@
     }
 }
 
-.recipe-ingredients, .recipe--ingredient {
+:where(.recipe-ingredients, .recipe--ingredient, .recipe-cookwares) {
     font-weight: var(--fw-stronger);
     color: var(--color-text-high-contrast);
 }
@@ -32,7 +32,7 @@
     padding-top: 1lh;
 
     ol li {
-        margin-bottom: 0.25lh;
+        margin-bottom: 0.5lh;
     }
 
     ol {
@@ -54,6 +54,7 @@
     text-underline-offset: 0.6ex;
     text-decoration-style: wavy;
     text-decoration-color: var(--accent);
+    white-space: nowrap;
 }
 
 .recipe--ingredient {

src/_includes/layouts/reci.njk

@@ -32,13 +32,29 @@ layout: layouts/main.njk
         </aside>
     {% endif %}
 
-    <div class="prose">
-        {{ content | safe }}
-    </div>
+    {% if notes %}
+        <section class="mb3">
+            <div class="prose">
+                <h1 class="f3">My notes</h1>
+                {{ notes | md | safe }}
+            </div>
+        </section>
+    {% endif %}
+
+    <section>
+        <div class="prose">
+            <h1 class="f3">The recipe</h1>
+            {{ content | safe }}
+        </div>
+    </section>
 
     <footer class="mt5 flex items-center justify-between">
         <a href=".." class="muted">
       		<span aria-hidden="true" class="BackLink mr1">←</span> All recipes
        	</a>
+
+        <p class="mb0 muted f6">
+           This is a <a href="https://cooklang.org">Cooklang</a> based recipe.
+        </p>
     </footer>
 </article>

src/recipes/oyster-chicken.cook

@@ -5,18 +5,18 @@ has_tried: true
 
 Bring out a @whole chicken{1} and let it be room tempered. Pat dry with a paper towel. Rub it with @salt and @black pepper{}.
 
-Put the oven on 200˚C (~180˚C for a convection oven).
+Put the oven on 150˚C (~130˚C for a convection oven).
 
 Brush some @butter on the surfaces of an oven safe #casserole{}. Put the chicken in it.
 
-Make a glazing by combining @oyster sauce{1%dl}, @soy{1%tbsp}, @sesame oil{1%tbsp}, @juice of one lemon{1} (save the squeezed out fruit), and @sugar{2%tbsp} (can be substituted with honey, it's actually nicer. Both will give a nice surface to the grilled chicken). You can pretty much freewheel here from what you have at home. Maybe something spicy: sriracha?
+Make a glazing by combining @oyster sauce{1%dl}, @soy{1%tbsp}, @sesame oil{1%tbsp}, @juice of one lemon{1} (save the squeezed out fruit), and @sugar{2%tbsp} (can be substituted with honey, it's actually nicer. Both will give a nice surface to the grilled chicken). You can pretty much free wheel here from what you have at home. Maybe something spicy: sriracha?
 
-Brush almost all of the glazing onto the chicken. Try to get glazing onto all crevices.
+Brush almost all of the glazing onto the chicken. Try to get glazing into all crevices.
 
-Put the casserole with chicken into the oven for ~{40 minutes}.
+Put the casserole with chicken into the oven. This will probably take at least ~{1 hour}. Use an oven thermometer instead. Double check on the web, but I usually go for around 80˚C close to the thigh leg and spot check in the breasts, where it should be around 70˚C. Remember that the chicken should rest outside of the oven too, where the temperature will continue to rise some.
 
-When it's ~{5 minutes} left: rub the chicken with the remaining lemon shell, put the remaining glazing on, put it back into the oven and turn on the grill function of the oven and keep an eye on the chicken so it won't get burnt.
+When it's almost done: rub the chicken with the remaining lemon shell, put the remaining glazing on, put it back into the oven and turn on the grill function (~200˚C) of the oven and keep an eye on the chicken so it won't get burnt.
 
-Bring the chicken out of the oven, check the temperature in the breast and close to a bone (google for appropriate temperatures). I usually bring it out at 75˚C and let it rest for ~{5 minutes}.
+Bring the chicken out of the oven, check the temperature. Let it rest for ~{5 minutes}.
 
 Serve with steamed rice and smashed cucumber.

src/recipes/vegetarian-ragu.cook

@@ -1,8 +1,16 @@
 ---
 title: Slow-cooked vegetarian ragú
-source: “Green Kitchen — Quick & Slow” by David Frenkiel and Luise Vindahl'
+source: “Green Kitchen — Quick & Slow” by David Frenkiel and Luise Vindahl
 is_manual_translation: true
 has_tried: true
+notes: |
+  First, this will *not* taste as your regular meat based ragú. At least I haven't managed to get this
+  vegetarian stew to have that rich tomato umami taste. But maybe that's not the goal either. For me, the vegetable
+  stock came through a bit too much. Maybe I should've worked with a stronger concentrate of some mushroom or umami
+  stock instead.
+
+  Also, I'd replace the canned cherry tomatoes for regular size canned peeled tomatoes. Those will give a richer
+  flavour that is less acidic.
 ---
 
 >> Servings: 12