From 5716bfd7548e386b12703e76cdf273bce839116c Mon Sep 17 00:00:00 2001
From: =?UTF-8?q?Yaroslav=20de=20la=20Pe=C3=B1a=20Smirnov?=
 <yps@yaroslavps.com>
Date: Fri, 12 Mar 2021 18:44:41 +0300
Subject: Initial commit

Essential functional website.
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diff --git a/content/recipes/2021-03-07_beef-goulash/goulash.jpg b/content/recipes/2021-03-07_beef-goulash/goulash.jpg
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++++
+title = "Beef Goulash"
+date = 2021-03-07T20:07:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Beef Goulash](goulash.jpg)
+
+This recipe requires a bigger set of ingredients than usual - mostly herbs and
+spices - and it takes quite some time to prepare - about 1hr 30 minutes.
+However, it is actually quite easy to make, and it is a really hearty and
+delicious recipe, if I do say so myself.
+
+<!-- more -->
+
+## Ingredients
+
+The ingredients here are for about 2-3 portions, depending on your appetite:
+
+* 500g beef
+* 300-400g potatoes
+* 1 carrot
+* 1 medium onion
+* 12 tablespoons tomato paste
+* 500ml water
+* 3-4 garlic cloves
+* 3-4 bay leaves
+* Curcuma
+* Paprika
+* Oregano
+* Parsley
+* Caraway
+* Basil (optional)
+* Cilantro (optional)
+* 2-3 champignon mushrooms (optional)
+* Salt
+* Black pepper
+
+## Instructions
+
+1. Heat up the frying pan and add some oil.
+2. Cut the potatoes into small pieces and fry them on the frying pan over
+   medium-heat, add some salt.
+3. Chop the onion.
+4. Cut the beef into small enough pieces and dust with flour.
+5. After about 15 minutes of frying the potatoes, add the onions and beef to the
+   pan and fry for  another 10-15 minutes, or until brown.
+6. While the beef, potatoes and onions are frying, cut the carrot and mushrooms,
+   and chop the parsley and cilantro.
+7. Once the beef is brown, add water to the pan, and add the rest of the
+   ingredients, including salt, black pepper and herbs/spices to taste.
+8. Mix thoroughly, cover the pan with a lid and stew for about 60-80 minutes
+   over low-heat. While it is stewing, you can get back to doing some other
+   things, like watching memes.
+9. Remove from stove, serve hot and enjoy with some beer or cider (or your
+   favorite beverage).
+
+Originally published at [https://www.yaroslavps.com/food/beef-goulash/](https://www.yaroslavps.com/food/beef-goulash/)
diff --git a/content/recipes/2021-03-07_cheesy-meatballs/index.md b/content/recipes/2021-03-07_cheesy-meatballs/index.md
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+title = "Cheesy Meatballs with Tomato Sauce"
+date = 2021-03-07T20:04:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Cheesy Meatballs with Tomato Sauce](meatballs.jpg)
+
+This recipe is a little bit more elaborate than the other ones I've posted, but
+it's still worth the time and effort to prepare. Nothing beats meat, cheese and
+tomato combined together to create the best combination of flavors that man has
+created.
+
+<!-- more -->
+
+## Ingredients
+
+The quantities here are for about two adult portions. That is, if you are also
+making some side dish, like in the photo.
+
+For the meatballs:
+
+* 300-400g of ground beef meat
+* 1/4 of an onion
+* ~70g of cheese; I have made with different cheese types, but usually I use
+  Gouda
+* Parsley
+* 1-2 garlic cloves
+* 1 egg
+* ~1/5 metric cups (~50ml) of bread crumbs
+* Salt
+
+For the sauce:
+
+* 250ml of water
+* 8 spoonfuls of tomato paste
+* Oregano
+* Basil
+* Black pepper
+* Salt
+
+## Instructions
+
+1. Beat the egg(s) in a large bowl.
+2. Add in the ground beef, and the bread crumbs and mix.
+3. Chop the onion into small pieces and add it to the bowl.
+4. Mince the garlic cloves and add to the bowl.
+5. Dice the parsley leaves and add to the bowl.
+6. Salt the beef mix and mix it thoroughly.
+7. Cut the cheese into cubes. The amount of cubes you will need will depend on
+   how many meatballs you make, which depends on how big you want to make the
+   meatballs. You get the idea.
+8. Take a cheese cube and wrap with enough ground meat to completely cover it.
+   Repeat this process until you've run out of the ground beef mix.
+9. Heat the frying pan, add some olive oil, and add the meatballs. Cook over
+   medium heat rolling the meatballs from time to time until they are slightly
+   brown from all sides (wait, spheres have no sides).
+10. When the meatballs look done, pour the water and tomato paste; add the dried
+    oregano and basil, and ground black pepper; and salt to taste.
+11. Cook over medium-low heat for about ten minutes rolling the meatballs so
+    that they get completely bathed in tomato sauce.
+12. Serve with some side dish and enjoy!
+
+
+Originally published at [https://www.yaroslavps.com/food/cheesy-meatballs/](https://www.yaroslavps.com/food/cheesy-meatballs/)
diff --git a/content/recipes/2021-03-07_cheesy-meatballs/meatballs.jpg b/content/recipes/2021-03-07_cheesy-meatballs/meatballs.jpg
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diff --git a/content/recipes/2021-03-07_country-breakfast-skillet/country-skillet.jpg b/content/recipes/2021-03-07_country-breakfast-skillet/country-skillet.jpg
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+title = "Country Breakfast Skillet"
+date = 2021-03-07T20:01:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Country Breakfast Skillet](country-skillet.jpg)
+
+If you are feeling quite hungry after just waking up and want to have a
+breakfast to fill your HP and stamina bars for the day, I've got just the
+perfect recipe for you.
+
+<!-- more -->
+
+To be honest, this is more of a build-your-own dish. What I am providing here, I
+would say, is more of a starting point and you're more than welcome to add (or
+remove) anything you'd like. I also have to say that this is not exclusively a
+breakfast dish, I've had it for breakfast, for lunch, for supper, for dinner,
+etc. Although, I guess when you're a student just any food at any time of the
+day will do.
+
+## Ingredients
+
+Since I more often than not cook this only for myself, the ingredient list below
+is calculated for one person. Once more, this is not a strict ingredient list,
+so you can really add anything you want. I would say that the only ingredients
+that are a most are the eggs and the potatoes. The rest of the ingredients I
+will mark with * for the ones that I usually use, and ** for ingredients that I
+have used, but seldom use.
+
+* 2 eggs
+* 2 small/medium-sized potatoes
+* Salt
+* Black pepper
+* 4-6 bacon stripes*
+* ½ an onion*
+* Cheese (I usually use Gouda)*
+* Paprika*
+* A couple of Champignon 'shrooms**
+* Some slices of bell pepper**
+
+## Instructions
+
+1. Cut the bacon into pieces and fry it on a pan.
+2. Cut the potatoes into small cubes.
+3. After frying the bacon, set aside and use the bacon grease to fry the
+   potatoes over medium/medium-low heat for about 20 minutes.
+4. Add some salt and paprika to the potatoes, mix well and cook for another ten
+   minutes.
+5. Cut the onions and add them to the frying pan. Cook for about five minutes.
+6. If you decide to add some vegetables, like mushrooms or peppers, add them
+   now.
+7. Now, there are two ways you can cook the eggs.*
+    * Beat the eggs in a bowl and the pour them onto the pan.
+    * Or just crack the eggs directly on the mix in the pan and mix everything
+      thoroughly.
+8. Cut the cheese into small slices and add it.
+9. Cook for a couple of minutes more, until eggs are cooked enough. Don't let
+   the eggs dry (unless that's the way you like your eggs ¯\\\_(ツ)\_/¯).
+10. For the final touch, chop the parsley (or whatever other spices/herbs you
+   decided to use) and add it on top.
+11. Serve hot and add some freshly ground pepper.
+
+*Personally, I prefer to beat the eggs first in a bowl before adding them to the
+frying pan.
+
+
+Originally published at [https://www.yaroslavps.com/food/country-breakfast-skillet/](https://www.yaroslavps.com/food/country-breakfast-skillet/)
diff --git a/content/recipes/2021-03-07_creamy-mashed-potatoes/index.es.md b/content/recipes/2021-03-07_creamy-mashed-potatoes/index.es.md
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++++
+title = "Cremoso Puré de Papas"
+date = 2021-03-07T20:05:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
+updated = 2021-02-21T18:01:29Z
++++
+
+![Cremoso Puré de Papas](mashedpotatoes.jpg)
+
+El puré de papas es un plato que comúnmente se ve relegado al rol de guarnición.
+Esta receta es una variación del clásico puré de papas, pero un tanto mejorada.
+Puedes servir este plato como guarnición o comértelo por si sólo.
+
+<!-- more -->
+
+## Ingredientes
+
+Las cantidades en esta lista son para 4 porciones adultas. O 6-8 porciones si
+tienes planeado servirlo como guarnición.
+
+* 1kg de papas
+* 200ml de leche*
+* 200ml de mayonesa*
+* ~100g de queso rallado
+* Ajo en polvo
+* 12-16 tiras de tocino
+* Mantequilla
+* 3-4 tallos de cebollín
+* Pimienta negra
+* Sal
+
+\*Éstas porciones en realidad dependen de que tan cremoso o seco quieras el puré.
+
+## Instrucciones
+
+1. Pela y corta las patatas en pedazos no muy pequeños.
+2. Pon las patatas en una olla con suficiente agua para cubra las patatas y
+   cócelas por aproximadamente 20-30 minutos, o hasta que estén blandas.
+3. Unos 10 minutos antes de remover las patatas del agua, corta el tocino en
+   pequeños trozos y fríelo.
+4. Mezcla y calienta la leche con la mayonesa.
+5. Ralla el queso.
+6. Ya que las patatas estén listas, remueve el agua de la olla, agrega la mezcla
+   caliente de leche y mayonesa, agrega algo de mantequilla y machaca las papas.
+7. Agrega sal, pimienta y ajo en polvo al gusto y continúa machacando y
+   mezclando.
+8. Ya que el puré esté algo homogéneo con las papas suficientemente machadas,
+   agrega el queso rallado y el tocino frito y mézclalos.
+9. Sirve y agrega el cebollín picado encima.
+
+
+Originalmente publicado en [https://www.yaroslavps.com/es/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/es/food/creamy-mashed-potatoes/)
diff --git a/content/recipes/2021-03-07_creamy-mashed-potatoes/index.md b/content/recipes/2021-03-07_creamy-mashed-potatoes/index.md
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++++
+title = "Creamy Mashed Potatoes"
+date = 2021-03-07T20:05:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Creamy Mashed Potatoes](mashedpotatoes.jpg)
+
+Mashed potatoes is a really great recipe that is often relegated to the position
+of side dish. This recipe is a spin of the classical mashed potatoes recipe
+that's got itself more going on. You can serve this dish for a relatively light
+meal, or you can also serve it as a side dish if you want to have a really
+hearty meal.
+
+<!-- more -->
+
+## Ingredients
+
+The quantities here are for about four adult portions. If you are planning on
+eating this as a side dish, it might be more like 6-8 portions.
+
+* 1kg potatoes
+* 200ml milk*
+* 200ml mayonnaise*
+* ~100g cheese
+* Garlic powder
+* 12-16 strips of bacon
+* Butter
+* 3-4 green onions
+* Black pepper
+* Salt
+
+*You can play with the proportions depending on how creamy or dry you want the mashed potatoes to be.
+
+## Instructions
+
+1. Peel and cut the potatoes into medium sized pieces.
+2. Put the potatoes in a pot with some water so that it covers the potatoes and
+   boil them for about 20-30 minutes, or until the potatoes are soft.
+3. About ten minutes before removing the potatoes from the boiling water, cut
+   the bacon into little pieces and fry it.
+4. Warm up the milk and mayonnaise.
+5. Shred the cheese.
+6. When the potatoes are done, remove all water from the pot, add the warm milk
+   and mayonnaise mix, add some butter, and mash with a potato masher or a
+   blender.
+7. Add some salt, black pepper and garlic powder to taste and continue mashing
+   the mix.
+8. Once the mix is somewhat homogeneous and the potatoes are properly mashed,
+   add the shredded cheese and fried bacon and mix a little.
+9. Serve and top with chopped green onions.
+
+
+Originally published at [https://www.yaroslavps.com/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/food/creamy-mashed-potatoes/)
diff --git a/content/recipes/2021-03-07_creamy-mashed-potatoes/index.ru.md b/content/recipes/2021-03-07_creamy-mashed-potatoes/index.ru.md
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++++
+title = "Сливочный Картофельный Пюре"
+date = 2021-03-07T20:05:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
+updated = 2021-02-21T15:19:08Z
++++
+
+![Сливочный Картофельный Пюре](mashedpotatoes.jpg)
+
+Картофельный пюре замечательное блюдо, которое чаще всего едят в качестве
+гарнира. Этот рецепт улучшенная версия классического пюре, которое даже можно
+есть в качестве основного блюда.
+
+<!-- more -->
+
+## Ингредиенты
+
+Ингредиенты в данном списке для 4 взрослых порции. Либо 6-8 вы планируете есть
+данное блюдо в качестве гарнира.
+
+* 1kg картошки
+* 200мл молоко*
+* 200мл майонеза*
+* ~100г сыра
+* Измельчённый чеснок
+* 12-16 ломтиков бекона
+* Масло сливочное
+* 3-4 штук зелёного лука
+* Чёрный перец
+* Соль
+
+\*Количество молока и майонеза зависят от того, насколько «сливочным» или сухим
+вы хотите пюре.
+
+## Инструкции
+
+1. Почистите и порежьте картофель в средние куски.
+2. Положите картофель в кастрюлю и добавьте воду так, чтобы она полностью
+   покрывала картошку. Варите картошку 20-30 минут или до тех пор пока она не
+   будет мягкой.
+3. Примерно за десять минут до того как вы уберёте картошку с огня, порежьте
+   бекон в мелкие куски и пожарьте его.
+4. Смешайте и подогрейте молоко с майонезом. 
+5. Протрите сыр.
+6. Как только картофель будет готов, слейте всю воду с кастрюли и добавьте
+   тёплое молоко с майонезом, сливочное масло и разомните картофель.
+7. Добавьте соль, чёрный перец и измельчённый чеснок на вкус и продолжайте
+   давить и мешать смесь.
+8. Как только пюре будет более менее однородным, добавьте тёртый сыр и бекон и
+   перемешайте.
+9. Подавайте с мелко порезанным зелёным луком добавленным сверху.
+
+
+Впервые опубликовано в [https://www.yaroslavps.com/ru/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/ru/food/creamy-mashed-potatoes/)
diff --git a/content/recipes/2021-03-07_creamy-mashed-potatoes/mashedpotatoes.jpg b/content/recipes/2021-03-07_creamy-mashed-potatoes/mashedpotatoes.jpg
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diff --git a/content/recipes/2021-03-07_fresh-guacamole/guacamole.jpg b/content/recipes/2021-03-07_fresh-guacamole/guacamole.jpg
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diff --git a/content/recipes/2021-03-07_fresh-guacamole/index.md b/content/recipes/2021-03-07_fresh-guacamole/index.md
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++++
+title = "Fresh Guacamole"
+date = 2021-03-07T20:08:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Fresh Guacamole](guacamole.jpg)
+
+A nice recipe that functions as a delicious and fresh appetizer, best eaten with
+some totopos corn chips, especially in a hot summer day.
+
+<!-- more -->
+
+## Ingredients
+
+Here are the ingredients for about two adult portions:
+
+* 2 Hass avocados
+* 1/4 medium onion
+* 1 small tomato
+* Cilantro
+* 1 lime
+* Salt
+* Black pepper
+
+And of course, some totopos to eat with.
+
+## Instructions
+
+1. Cut the avocados in half, open them and place the pulp in a bowl.
+2. Mash the avocados, add lime juice, mix and mash some more.
+3. Mince the cilantro, tomato and onion and add them to the avocado mix.
+4. Add salt and black pepper to taste and mix thoroughly.
+5. Enjoy fresh with some totopos!
+
+This recipe is best consumed fresh, since the avocado oxidizes pretty fast and
+might lose its appetizing color and texture in just some hours.
+
+
+Originally published at [https://www.yaroslavps.com/food/fresh-guacamole/](https://www.yaroslavps.com/food/fresh-guacamole/)
diff --git a/content/recipes/2021-03-07_merchants-buckwheat/buckwheat.jpg b/content/recipes/2021-03-07_merchants-buckwheat/buckwheat.jpg
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++++
+title = "Merchant's Buckwheat"
+date = 2021-03-07T20:06:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Merchant's Buckwheat](buckwheat.jpg)
+
+Buckwheat is not very popular outside Russia, the former USSR, and some Asian
+countries; but it is a nice grain full of nutrients which can be used to prepare
+delicious and nutritious dishes. This recipe takes a little bit more time than
+other recipes I've posted here, but it is quite easy to make.
+
+<!-- more -->
+
+## Ingredients
+
+The ingredients below are for 2 hearty portions.
+
+* 400g pork meat
+* 1/2 metric cup (~125ml) buckwheat
+* 1 1/5 metric cup (~300ml) water
+* 1 medium-sized carrot
+* 1 small onion
+* 6-8 tablespoons tomato paste
+* Wheat flour
+* Curcuma
+* Chili powder (optional)
+* 3-4 garlic cloves
+* Parsley
+* 3-4 bay leaves
+* Salt
+* Black pepper
+
+## Instructions
+
+1. Chop the onion and cut the pork into small pieces.
+2. Dust the pork with some flour. I sometimes like to do this once I've added
+   the pork to the pan, just because I am lazy and I haven't noticed much
+   difference between either approach.
+3. Heat the frying pan add a bit of oil, add the pork and onion, and fry for
+   about 10-15 minutes over medium-high heat.
+4. While the pork and onion are being fried, cut the carrot into small pieces
+   and chop the parsley.
+5. Once the pork and onion are fried, add the water, tomato paste, buckwheat and
+   carrots.
+6. Add curcuma, chili powder, salt and black pepper to taste; mix thoroughly.
+7. Add in the garlic cloves, bay leaves and chopped parsley.
+8. Once the water is boiling, close the pan with a lid and stew for about 25
+   minutes over low heat.
+9. Serve hot and enjoy!
+
+
+Originally published at [https://www.yaroslavps.com/food/merchants-buckwheat/](https://www.yaroslavps.com/food/merchants-buckwheat/)
diff --git a/content/recipes/2021-03-07_navy-style-pasta/index.md b/content/recipes/2021-03-07_navy-style-pasta/index.md
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++++
+title = "Pasta Navy Style"
+date = 2021-03-07T20:09:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Pasta Navy Style](pasta-navy-style.jpg)
+
+This is one of the three pasta dishes that I usually cook, one of which I have
+posted before [here](https://www.yaroslavps.com/food/spaghetti-alla-carbonara/).
+It's a Russian pasta recipe that is fast and easy to make and is quite tasty.
+
+<!-- more -->
+
+## Ingredients
+
+Here are the ingredients for about two hearty adult portions:
+
+* 250g pasta. Usually I prefer to use fusilli or penne, but any short-cut pasta
+  should do.
+* 300-400g ground beef
+* 3-4 tomatoes
+* 1 carrot
+* 1/2 onion
+* 2-3 garlic cloves
+* Cumin
+* Paprika
+* Black pepper
+* Salt
+
+## Instructions
+
+1. Add olive oil to your frying pan, heat it to medium-high heat.
+2. Chop some onions and add them to the preheated pan.
+3. After a couple of minutes add the ground beef to the pan, salt it and mix it
+   a bit with the onions in the pan.
+4. When the meat is almost done, mince the garlic and add it together with the
+   cumin and paprika to the pan.
+5. Cook the pasta in a pot until its done al dente while the beef is being
+   cooked.
+6. Grate the tomatoes over the pan using a grater with small-sized slots, in
+   such a way that the tomato paste and juice falls right away from the grater
+   to the pan.
+7. Grate the carrot using a grater with medium-sized slots and add it to the
+   pan.
+8. Salt some more to taste, and add some black pepper to taste, mix.
+9. Cook it over medium/medium-low heat for about 10-15 minutes or until the
+   water and juices from the tomatoes have almost completely evaporated.
+10. Once (or if) the pasta and beef is already cooked, add the pasta to the pan
+    and cook for another couple of minutes.
+11. Serve hot and enjoy!
+
+
+Originally published at [https://www.yaroslavps.com/food/navy-style-pasta/](https://www.yaroslavps.com/food/navy-style-pasta/)
diff --git a/content/recipes/2021-03-07_navy-style-pasta/pasta-navy-style.jpg b/content/recipes/2021-03-07_navy-style-pasta/pasta-navy-style.jpg
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diff --git a/content/recipes/2021-03-07_pan-seared-chicken-filet/index.es.md b/content/recipes/2021-03-07_pan-seared-chicken-filet/index.es.md
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++++
+title = "Jugoso Filete de Pollo Frito"
+date = 2021-03-07T20:02:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Jugoso Filé de Pollo Frito](pan-chicken.jpg)
+
+Esta es una rápida y fácil receta para preparar unos deliciosos filetes de pollo
+crujientes por fuera, pero jugosos por dentro.
+
+<!-- more -->
+
+## Ingredientes
+
+En esta receta no uso medidas exactas de los ingredientes. Es simplemente
+cuestión de prepararla una vez para saber cuales son las porciones ideals para
+los gustos de uno.
+
+* Filetes de pollo; usualmente uso pechugas
+* Harina de trigo
+* Páprika en polvo
+* Ajo en polvo
+* Hierbas de Provenza
+* Sal
+* Pimienta negra
+
+## Instrucciones
+
+1. Enjuagar los filetes.
+2. Remover el exceso de humedad/agua de los filetes cuidadosamente palmando los
+   filetes con una toalla o servilleta.
+3. Si los filetes están muy gruesos, cortarlos a la mitad.
+4. En un pequeño contenedor, poner suficiente harina y mezclar con la páprika,
+   ajo en polvo, hierbas, pimienta recién molida y sal al gusto.
+5. Agregar un poco de aceite de cocina a la sartén y calentarla a fuego
+   medio-alto.
+6. Cubrir los filetes rodándolos por la mezcla de harina y especias.
+7. Ya que la sartén este caliente, poner los filetes en ella y freírlos por 5
+   minutos de cada lado a fuego medio-alto.
+8. Si al final resulta que los filetes estaban muy gruesos y no se cocinaron
+   bien por dentro, tapa la sartén y cocínalos por 2-3 minutos más a fuego bajo.
+9. Eso es todo amigos ¡Disfruten de su cena!
+
+
+Originalmente publicado en [https://www.yaroslavps.com/es/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/es/food/pan-seared-chicken-filet/)
diff --git a/content/recipes/2021-03-07_pan-seared-chicken-filet/index.md b/content/recipes/2021-03-07_pan-seared-chicken-filet/index.md
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++++
+title = "Pan-seared Chicken Fillet"
+date = 2021-03-07T20:02:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Juicy Pan-seared Chicken Fillet](pan-chicken.jpg)
+
+This is a quick and easy recipe to prepare delicious chicken fillets that are
+juicy on the inside, and crisp on the outside.
+
+<!-- more -->
+
+## Ingredients
+
+For this recipe I don't use any exact proportions, it's just a matter of cooking
+it one time to get a sense of what the ideal proportions for you are.
+
+* Chicken fillet(s); I normally use chicken breasts
+* Wheat flour
+* Paprika
+* Garlic powder
+* Herbes de Provence
+* Salt
+* Black pepper
+
+## Instructions
+
+1. Rinse the chicken fillets.
+2. Remove excess moisture from the fillets by patting them with a paper towel.
+3. If the fillets are too thick, cut it in half.
+3. In a small container, pout enough flour and mix in paprika, garlic powder,
+   Provence herbs, salt, and black pepper to your liking.
+4. Add a little cooking oil to the pan and heat it up to medium-high heat.
+5. Coat the fillets by rolling them in the wheat mix.
+6. Once the pan is hot, put the fillets on the pan and sear each side for about
+   5 minutes over medium-high heat.
+7. As a final tip, if your fillet is too thick after all, you can just lower the
+   heat at the end and cook it for about 2-3 more minutes.
+8. And that's it. Winner winner chicken dinner!
+
+
+Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/)
diff --git a/content/recipes/2021-03-07_pan-seared-chicken-filet/index.ru.md b/content/recipes/2021-03-07_pan-seared-chicken-filet/index.ru.md
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++++
+title = "Сочный Жаренный Куриный Филе"
+date = 2021-03-07T20:02:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Сочный Жаренный Куриный Филе](pan-chicken.jpg)
+
+Это быстрый и лёгкий рецепт для приготовления вкусных куриных филе с хрустящей
+корочкой, но сочные внутри.
+
+<!-- more -->
+
+## Ингредиенты
+
+Для данного рецепта я не использую каких-то определённых порции ингредиентов.
+Достаточно приготовить его один раз чтобы понять, каков идеальный баланс специи
+для ваших вкусов.
+
+* Курины(е/й) филе. Обычно я использую грудки
+* Мука пшеничная
+* Паприка
+* Измельчённый чеснок
+* Прованские травы
+* Соль
+* Перец чёрный
+
+## Инструкции
+
+1. Сполосните филе.
+2. Удалите избыточную влажность/воду с филе аккуратно протирая их тканевым или
+   бумажным полотенцем.
+3. Если филе слишком толстые, порежьте их вдоль на половину.
+4. В маленьком контейнере, засыпьте достаточно муки и смешайте с паприкой,
+   измельчённым чесноком, травами, соль и свежеизмельчённый чёрный перец на
+   вкус.
+5. Добавьте немного растительного масла в сковородку и согрейте на
+   средне-сильном огне.
+6. Покройте филе прокатывая их по смеси муки и специй.
+7. Как только сковородка согреется, положите филе на неё и прожарьте каждую
+   сторону примерно 5 минут.
+8. Если у вас всё-таки получились слишком толстые филе и они не очень хорошо
+   прожарились внутри, то вы можете под конец сбавить огонь, закрыть сковородку
+   крышкой, и готовить их ещё 2-3 минуты.
+9. На этом всё, наслаждайтесь ужином!
+
+
+Впервые опубликовано в [https://www.yaroslavps.com/ru/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/ru/food/pan-seared-chicken-filet/)
diff --git a/content/recipes/2021-03-07_pan-seared-chicken-filet/pan-chicken.jpg b/content/recipes/2021-03-07_pan-seared-chicken-filet/pan-chicken.jpg
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diff --git a/content/recipes/2021-03-07_parmesan-potatoes/index.es.md b/content/recipes/2021-03-07_parmesan-potatoes/index.es.md
new file mode 100644
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@@ -0,0 +1,45 @@
++++
+title = "Patatas parmesanas"
+date = 2021-03-07T20:03:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
+updated = 2021-02-21T14:34:43Z
++++
+
+![Patatas parmesanas](parm-potatoes.jpg)
+
+Una receta fácil y rápida de preparar (creo que lo digo cada vez). Yo la como
+tanto a veces guarnición, o a veces desayuno. Pero vaya, la puedes comer como
+quieras.
+
+<!-- more -->
+
+## Ingredients
+
+Como ya se pueden imaginar, esta receta no requiere de muchos ingredientes.
+Estas medidas son para un estudiante hambriento, o dos personas si la quieren
+como guarnición.
+
+* 2-3 patatas medias
+* Mantequilla
+* Parmesano
+* Romero; puedes usar romero seco, pero fresco es mejor
+* Sal
+* Pimienta negra
+
+## Instrucciones
+
+1. Parte las papas en cubos pequeños.
+2. Agrega mantequilla a la sartén y caliéntala.
+3. Agrega las patatas a la sartén, agrégales sal, y fríelas a fuego medio por
+   unos 20 minutos, moviendo las papas de vez en cuando.
+4. Unos 3-5 minutos antes de quitar las papas del fuego, agrega unas hojas de
+   romero a las papas y revuélvelas.
+5. Quita las papás de la sartén, sírvelas y agrega algo de parmesano recién
+   rallado y pimienta recién molida.
+6. ¡Buen provecho!
+
+
+Originalmente publicado en [https://www.yaroslavps.com/es/food/parmesan-potatoes/](https://www.yaroslavps.com/es/food/parmesan-potatoes/)
diff --git a/content/recipes/2021-03-07_parmesan-potatoes/index.md b/content/recipes/2021-03-07_parmesan-potatoes/index.md
new file mode 100644
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+++ b/content/recipes/2021-03-07_parmesan-potatoes/index.md
@@ -0,0 +1,46 @@
++++
+title = "Parmesan potatoes"
+date = 2021-03-07T20:03:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
+updated = 2021-02-21T14:34:43Z
++++
+
+![Parmesan potatoes](parm-potatoes.jpg)
+
+A recipe that's easy and fast to prepare (I think I've said this too many times
+already). You can have this as a side dish, or for breakfast. Well, you can have
+it whenever and wherever you want if you are cooking it! We are grown ups here
+after all.
+
+<!-- more -->
+
+## Ingredients
+
+As you can already probably imagine, this dish doesn't require a lot of
+ingredients. The quantities are for one average hungry student. If you want to
+have it as a side dish this should be enough for two persons.
+
+* 2-3 medium-sized potatoes
+* Butter
+* Parmesan cheese
+* Rosemary; dried should be fine, but fresh is obviously better
+* Salt
+* Black pepper
+
+## Instructions
+
+1. Cut the potatoes into small cubes.
+2. Add some butter to a frying pan and heat up.
+3. Add potatoes to frying pan, salt them and fry over medium heat for about
+   20 minutes moving the potatoes from time to time.
+4. About 3-5 minutes before removing the potatoes from the heat, add some
+   rosemary leaves a stir the potatoes.
+5. Remove potatoes from pan, serve and add shredded Parmesan and some freshly
+   ground pepper on top.
+6. Enjoy!
+
+
+Originally published at [https://www.yaroslavps.com/food/parmesan-potatoes/](https://www.yaroslavps.com/food/parmesan-potatoes/)
diff --git a/content/recipes/2021-03-07_parmesan-potatoes/index.ru.md b/content/recipes/2021-03-07_parmesan-potatoes/index.ru.md
new file mode 100644
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@@ -0,0 +1,45 @@
++++
+title = "Картофель с Пармезаном"
+date = 2021-03-07T20:03:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
+updated = 2021-02-21T14:34:43Z
++++
+
+![Картошка с Пармезаном](parm-potatoes.jpg)
+
+Очень лёгкий и быстрый рецепт (кажется, я это почти каждый раз говорю). Можно
+есть в качестве гарнира, или на завтрак. Ну или можете есть его как вам
+захочется, всё-таки же вы его будете готовить.
+
+<!-- more -->
+
+## Ингредиенты
+
+Как вы наверное уже можете представить, сие блюдо не требует большое количество
+ингредиентов. Порции здесь на одного голодного студента. Если вы хотите его есть
+в качестве гарнира, то тогда этого достаточно на двоих.
+
+* 2-3 средних картофелей
+* Масло сливочное
+* Пармезан
+* Розмарин; можно использовать сушёный, но свежий лучше
+* Соль
+* Чёрный перец
+
+## Инструкции
+
+1. Порежьте картошку в маленькие кубики.
+2. Добавьте масло в сковородку и согрейте её.
+3. Добавьте картошку в сковородку, посолите картофель и жарьте на среднем огне
+   примерно 20 минут, перемешивая картошку время от времени.
+4. За 3-5 минут до конца жарки, добавьте листики розмарина в картошку и
+   перемешайте.
+5. Уберите картошку со сковородки и добавьте в него тёртый пармезан, и
+   свежеизмельчённый чёрный перец.
+6. Приятного аппетита!
+
+
+Впервые опубликовано в [https://www.yaroslavps.com/ru/food/parmesan-potatoes/](https://www.yaroslavps.com/ru/food/parmesan-potatoes/)
diff --git a/content/recipes/2021-03-07_parmesan-potatoes/parm-potatoes.jpg b/content/recipes/2021-03-07_parmesan-potatoes/parm-potatoes.jpg
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diff --git a/content/recipes/2021-03-07_refried-beans/index.md b/content/recipes/2021-03-07_refried-beans/index.md
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++++
+title = "Refried Beans"
+date = 2021-03-07T20:10:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Refried Beans](refried-beans.jpg)
+
+One of my favorite dishes that works either as an appetizer or side dish is
+refried beans. A classic from Mexican cuisine, that is best eaten with some
+totopos, or tortilla chips.
+
+<!-- more -->
+
+## Ingredients
+
+As usual, the ingredients here are for about two adult portions:
+
+* 400-500g can of pre-cooked beans
+* 1/4 onion
+* 3-4 garlic cloves
+* Cumin
+* Paprika
+* 2-4 spoonfuls butter
+* Cooking oil (can be olive oil)
+* Salt
+
+## Instructions
+
+1. Add the oil and the butter to the frying pan and heat to medium heat.
+2. Chop the onion and mince the garlic.
+3. Once the frying pan is heated, add the onion and garlic to the pan, and fry
+   them for about 3 minutes.
+4. Add salt, cumin, and paprika to taste. Usually I add paprika till the mix is
+   a brownish red. Mix with your spatula, and let fry for about 5 minutes.
+5. Open the can of beans and pour the beans into the pan. Depending on how
+   liquid you want the refried beans to be, you can use all or just some part of
+   the liquid inside the can. I usually get rid of some of the liquid from the
+   can before pouring the beans.
+6. Mash the beans and mix. Let them fry at medium-low to medium heat for about 5
+   to 10 minutes, mixing from time to time.
+7. Serve, and enjoy with some totopos.
+
+
+Originally published at [https://www.yaroslavps.com/food/refried-beans/](https://www.yaroslavps.com/food/refried-beans/)
diff --git a/content/recipes/2021-03-07_refried-beans/refried-beans.jpg b/content/recipes/2021-03-07_refried-beans/refried-beans.jpg
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diff --git a/content/recipes/2021-03-07_spaghetti-alla-carbonara/carbonara.jpg b/content/recipes/2021-03-07_spaghetti-alla-carbonara/carbonara.jpg
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diff --git a/content/recipes/2021-03-07_spaghetti-alla-carbonara/index.es.md b/content/recipes/2021-03-07_spaghetti-alla-carbonara/index.es.md
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++++
+title = "Espagueti a la carbonara"
+date = 2021-03-07T20:00:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Espagueti a la carbonara](carbonara.jpg)
+
+No conozco muchas recetas de pasta, pero ésta es definitivamente una de mis
+favoritas. No hacen falta muchos ingredientes y es bastante fácil y rápido de
+cocinar. Claro está, que esta no es la "original" o "auténtica" carbonara,
+empero mi propia versión a mi gusto. Sea como sea, considero que esta receta es
+bastante deliciosa.
+
+<!-- more -->
+
+La mayor diferencia es que la receta original usa pancetta, que es un tipo de
+carne curada típica de Italia. Pero como nadie vende eso por donde vivo, yo uso
+tocino, sin mencionar que me encanta el tocino. También le agrego algo de crema
+agria a la mezcla de huevos para darle una consistencia más cremosa, pero no es
+completamente necesaria.
+
+## Ingredientes
+
+Esta es la lista de ingredientes para aproximadamente dos porciones adultas.
+
+* 5 yemas de huevo
+* 250g de espagueti
+* 6-8 tiras de tocino
+* ½ - 1 cucharada de crema agria (opcional)
+* Parmesano al gusto
+* Sal
+* Pimienta negra recién molida
+* Aceite de oliva
+
+## Instrucciones
+
+1. Hierve algo de agua en una cazuela y agrégale sal. Después de que empiece a
+   hervir, agrega el espagueti y cocina al dente.
+2. Cortar las tiras de tocino en trozos y fríelos en una sartén a fuego medio.
+3. Mientras se cocinan el tocino y el espagueti, prepara la salsa. Bate las
+   yemas en un plato hondo y agregale la crema. Agrega sal y pimienta al gusto.
+   Raya el parmesano y agrégalo a la mezcla. La cantidad de parmesano depende de
+   tus gustos, usualmente le agrego la mitad del volumen de la mezcla de yemas,
+   o en otras palabras — bastante.
+4. Una vez que el espagueti esté listo, cuélalo, agrega algo de aceite de olivo
+   a la sartén con el tocino, y agrega el espagueti a la sartén. Saltea
+   aproxima denté unos tres minutos a fuego medio-bajo.
+5. Apaga el fuego y agrega la salsa de yemas de huevo y parmesano a la sartén y
+   revuelve vigorosamente.
+6. ¡Sirve y disfruta!
+
+
+Originalmente publicado en [https://www.yaroslavps.com/es/food/spaghetti-alla-carbonara/](https://www.yaroslavps.com/es/food/spaghetti-alla-carbonara/)
diff --git a/content/recipes/2021-03-07_spaghetti-alla-carbonara/index.md b/content/recipes/2021-03-07_spaghetti-alla-carbonara/index.md
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++++
+title = "Spaghetti alla carbonara"
+date = 2021-03-07T20:00:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Spaghetti alla carbonara](carbonara.jpg)
+
+I don't know many pasta or spaghetti recipes, but this is definitely one of my
+favorite. You don't need many ingredients to cook it, and it is very fast and
+easy to cook. This is of course not the "original" version, but rather my own
+version of the dish. I do believe it is still quite delicious.
+
+<!-- more -->
+
+The main difference is that the original recipe uses pancetta (a type of Italian
+salami). However, since nobody sells that where I live, I use bacon, which is
+the next best thing (and because I love bacon). I also add some sour cream to
+the egg mix to make the sauce more creamy, but you can forgo that if you'd like.
+
+## Ingredients
+
+Here is the ingredient list for about two adult-sized portions.
+
+_Edit: I used to make this by using whole eggs, but since I've found that it
+turns out more delicious and creamier if you only use the yolks._
+
+* ~~2 eggs~~ 5 egg yolks
+* 250g spaghetti
+* 6-8 bacon stripes
+* ½ - 1 tablespoon sour cream (optional)
+* Some Parmigiano (Parmesan cheese)
+* Salt
+* Black pepper
+* Olive oil
+
+## Instructions
+
+1. Boil some water in a pot and add some salt to it. After the water has begun
+   to boil add the spaghetti and cook it al dente.
+2. Cut the bacon stripes and fry them on a frying pan over medium heat.
+3. While the spaghetti and the bacon are being cooked, prepare the sauce. Beat
+   the yolks in a bowl and add a spoonful of sour cream. Add salt and pepper
+   to taste. Shred the Parmesano and add it to the sauce mix. How much Parmesano
+   you want to add depends on your taste, I like to add as much Parmesano as
+   about half the volume of the egg mix (i.e. plenty).
+4. Once the spaghetti is done, drain it, add some olive oil to the frying pan
+   with the bacon, and add the spaghetti to the frying pan. Sauté for about 3
+   minutes over medium-low heat.
+5. Turn off the flame (very important) and add the egg and cheese sauce to the
+   pan and mix thoroughly.
+6. Serve and enjoy!
+
+
+Originally published at [https://www.yaroslavps.com/food/spaghetti-alla-carbonara/](https://www.yaroslavps.com/food/spaghetti-alla-carbonara/)
diff --git a/content/recipes/2021-03-07_spaghetti-alla-carbonara/index.ru.md b/content/recipes/2021-03-07_spaghetti-alla-carbonara/index.ru.md
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++++
+title = "Спагетти алла карбонара"
+date = 2021-03-07T20:00:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Спагетти алла карбонара](carbonara.jpg)
+
+Я не умею готовить очень много рецептов макарон или спагетти, но этот рецепт
+однозначно один из моих любимых. Его довольно быстро и легко приготовить и не
+нужно покупать куча ингредиентов. Конечно, это не оригинальная рецептура, а моя
+версия рецепта настроенный под мои вкусы. Всё-равно считаю что он очень вкусный.
+
+<!-- more -->
+
+Основное отличие между этим и оригинальным рецептом заключается в том, что в
+оригинальном используется панчетта — мясной продукт итальянской кухни. Однако,
+как вы наверное могли догадаться, его не продают там где я живу, а поэтому
+пришлось его заменить беконом. К тому же я очень сильно люблю бекон. Также я
+добавляю немного сметаны в соус чтобы сделать его более густым и сливочным, но
+её можно не добавлять.
+
+## Ингредиенты
+
+Здесь список ингредиентов примерно на две взрослые порции.
+
+* 5 яичных желтков
+* 250g спагетти
+* 6-8 кусков бекона
+* ½ - 1 столовых ложек сметаны (на вкус)
+* Пармезан
+* Соль
+* Чёрный перец
+* Оливковое масло
+
+## Инструкции
+
+1. Вскипятите немного воды в кастрюле и добавьте соли. Как только вода будет
+   кипеть, добавьте макароны.
+2. Порежьте бекон в более мелкие куски и жарьте в сковородке на среднем огне.
+3. Пока спагетти и бекон готовятся, приготовьте соус. Взбейте желтки в глубокой
+   тарелке и добавьте сметаны. Добавьте соль и перец на вкус. Протрите пармезан
+   и добавьте в смесь. Сколько пармезана добавить будет зависеть от ваших
+   вкусовых предпочтений. Я обычно добавляю примерно половина объёма соуса, то
+   есть, щедро.
+4. Как только спагетти будет готово, слейте воду, добавьте оливковое масло в
+   сковородку с беконом, затем добавьте спагетти в сковородку. Жарьте на низком
+   огне примерно 3 минуты постоянно перемешивая.
+5. Выключите огонь (важно!) и затем добавьте соус в сковородку и тщательно
+   перемешиваете.
+6. Наслаждайтесь готовым блюдом!
+
+
+Впервые опубликовано в [https://www.yaroslavps.com/ru/food/spaghetti-alla-carbonara/](https://www.yaroslavps.com/ru/food/spaghetti-alla-carbonara/)
diff --git a/content/recipes/2021-03-07_spicy-chili-con-carne/chili-con-carne.jpg b/content/recipes/2021-03-07_spicy-chili-con-carne/chili-con-carne.jpg
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++++
+title = "Spicy Chili con Carne"
+date = 2021-03-07T20:11:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Chili con carne](chili-con-carne.jpg)
+
+This recipe is for those who like their food a little spicy. A classic of
+Tex-Mex cuisine, although its true origins are disputed.<!-- more -->[^1]
+
+## Ingredients
+
+Here are the ingredients for 2-4 adult portions, depending on your appetite:
+
+* 400g ground beef
+* 400g can of pre-cooked beans
+* 1 onion
+* 3-4 garlic cloves
+* 10-12 spoonfuls tomato paste
+* ~150ml water
+* Whole black peppercorns, or even better, allspice[^2]
+* Chili powder[^3]
+* Cumin[^2]
+* Oregano[^2]
+* Salt[^2]
+* Cooking oil (preferably olive oil)
+* 3-4 Basil leaves (optional)
+* Cilantro (optional)
+* Worcestershire sauce (optional)[^2]
+
+## Instructions
+
+1. Add oil to a deep frying pan, or a sauce pan, and heat to medium heat.
+2. Chop the onions and add them to the heated pan.
+3. After frying the onions for a bit, add the ground beef and fry it until it is
+   well-done; salt the beef to taste.
+4. Just before the beef is done, mince or grate the garlic cloves and add it to
+   the pan.
+5. Add the water, beans and tomato paste and mix.
+6. Add chili powder, oregano, cumin, allspice/peppercorns and a little bit more
+   salt to the pan and mix thoroughly; also add the basil leaves and
+   Worcestershire sauce if you want to add a little more flavor.
+7. Once the mix is boiling, cover the pan, and stew at low heat for about 45-60
+   minutes.
+8. Once the chili is quite thick (but not too dry!), it should be done; or maybe
+   you prefer it a little bit more soup-y.
+9. You can also add some freshly chopped cilantro on top to add even more
+   flavor.
+
+## How to eat
+
+So, this might be strange, to tell somebody how to eat some food, but I gather
+there's multitude different ways to eat chili. The most obvious one, is to just
+eat it as it is with a spoon, or maybe with some totopos. I, however, like to
+make some burritos stuffed with the stuff, together with some grated cheese and
+jalapeños. 
+
+There's of course other dishes, like hot dogs with chili (a.k.a chilidogs),
+sandwiches with chili, hamburgers with chili; you get the idea.
+
+Originally published at [https://www.yaroslavps.com/food/spicy-chili-con-carne/](https://www.yaroslavps.com/food/spicy-chili-con-carne/)
+
+[^1]: [Nobody Knows More About Chili Than I Do (Archived)](http://web.archive.org/web/20160303171627/http://www.chilicookoff.com/History/History_Started.asp)
+
+[^2]: Add to taste.
+
+[^3]: Especially chili powder, only you know how much spice you and your stomach
+  can take.
+
diff --git a/content/recipes/2021-03-07_sunday-morning-milkshake/index.es.md b/content/recipes/2021-03-07_sunday-morning-milkshake/index.es.md
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++++
+title = "Malteada de Domingo por la Mañana"
+date = 2021-03-07T20:12:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![My milkshakes bring all the boys (and girls) to the yard](milkshake.jpg)
+
+Una dulce y refrescante malteada que no requiere de mucho esfuerzo para hacer.
+No es que solo se pueda hacer los domingos, simplemente era casi una tradición o
+costumbre en mi familia el prepararla los fines de semana, y a veces parece que
+si que sabe mejor un sábado o domingo en la mañana. Además, necesitaba un mejor
+título que simplemente "malteada".
+
+<!-- more -->
+
+## Ingredientes
+
+Estos son los ingredientes para aproximadamente 4 vasos o 1 litro:
+
+* 1 plátano (o 2 si son muy pequeñas)
+* ~120 gramos de moras. Pueden ser las moras que quieres
+* <1 litro de leche
+* Vainilla
+* Azúcar
+
+## Instrucciones
+
+1. Parte el plátano de tal forma que quepa mejor en la licuadora.
+2. Agrega los pedazos de plátano, las moras, vainilla y azúcar al gusto a la
+   licuadora. Usualmente le agrego unas 6 cucharaditas de azúcar.
+3. Hecha suficiente leche para que la mezcla llene un litro del volumen de la
+   licuadora.
+4. Licua hasta que la mezcla se vea un tanto homogénea.
+5. Sirve y disfruta!
+5. Pour it and enjoy!
+
+Casi cualquier comida es mejor consumida fresca, especialmente en el caso de
+esta receta. Si dejas la malteada más de 10—15 minutos, se va a oxidar, y ya no
+estará tan fresca ni deliciosa.
+
+
+Originalmente publicado en [https://www.yaroslavps.com/es/food/sunday-morning-milkshake/](https://www.yaroslavps.com/es/food/sunday-morning-milkshake/)
diff --git a/content/recipes/2021-03-07_sunday-morning-milkshake/index.md b/content/recipes/2021-03-07_sunday-morning-milkshake/index.md
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@@ -0,0 +1,43 @@
++++
+title = "Sunday Morning Milkshake"
+date = 2021-03-07T20:12:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![My milkshakes bring all the boys (and girls) to the yard](milkshake.jpg)
+
+A sweet and refreshing milkshake that barely requires any effort to make. You're
+not required to make it and drink it on Sunday, it was just almost a tradition
+in my family to make it on the weekends, and it somehow does taste better on a
+Saturday or Sunday morning.
+
+<!-- more -->
+
+## Ingredients
+
+These are for about 4 glasses or 1 liter:
+
+* 1 banana (or 2 if they are small)
+* ~120 grams of berries. Can be any berries you like.
+* <1 liter of milk
+* Vanilla
+* Sugar
+
+## Instructions
+
+1. Chop the banana so that it fits better in the blender.
+2. Add the banana pieces, berries, vanilla and sugar to taste to the blender.
+   Usually I use about 6 tea spoons of sugar.
+3. Pour enough milk so that the mix fills a liter of the blender volume.
+4. Blend it until it looks the mix looks somewhat homogeneous.
+5. Pour it and enjoy!
+
+Basically anything is better consumed fresh, but it is especially the case for
+this milkshake recipe. If you leave it sitting for more than 10-15 minutes it
+won't be so delicious anymore.
+
+
+Originally published at [https://www.yaroslavps.com/food/sunday-morning-milkshake/](https://www.yaroslavps.com/food/sunday-morning-milkshake/)
diff --git a/content/recipes/2021-03-07_sunday-morning-milkshake/index.ru.md b/content/recipes/2021-03-07_sunday-morning-milkshake/index.ru.md
new file mode 100644
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@@ -0,0 +1,43 @@
++++
+title = "Утренний Молочный Коктейль"
+date = 2021-03-07T20:12:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![My milkshakes bring all the boys (and girls) to the yard](milkshake.jpg)
+
+Сладкий и освежающий молочный коктейль, который даже младенец может приготовить.
+Обычно в семье мы их готовили утром субботы или воскресенья, но можно, кончено
+же, его готовить в любой день и время.
+
+<!-- more -->
+
+## Ингредиенты
+
+Список ингредиентов на 4 стакана, или литр:
+
+* 1 банан (или 2 если они слишком маленькие)
+* ~120 грамм ягод. Можно использовать любые ягоды.
+* <1 литр молока.
+* Ваниль
+* Сахар
+
+## Инструкции
+
+1. Порежьте банан так, чтобы он поместился в блендер.
+2. Добавьте куски банана, ягоды, ваниль и сахар на вкус в блендер. Обычно я
+   добавляю примерно 6 чайных ложек сахара.
+3. Налейте молока на столько чтобы все ингредиенты занимали литр объёма в чаше
+   блендера.
+4. Измельчите до тех пор пока смесь не выглядит более менее однородной.
+5. Налейте и наслаждайтесь!
+
+Конечно же, любую еду и напитки лучше употреблять свежими, но это особенно
+касается этого рецепта. Если вы оставите коктейль больше чем на 10-15 минут, то
+он окислиться и больше не будет таким же вкусным.
+
+
+Впервые опубликовано в [https://www.yaroslavps.com/ru/food/sunday-morning-milkshake/](https://www.yaroslavps.com/ru/food/sunday-morning-milkshake/)
diff --git a/content/recipes/2021-03-07_sunday-morning-milkshake/milkshake.jpg b/content/recipes/2021-03-07_sunday-morning-milkshake/milkshake.jpg
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diff --git a/content/recipes/_index.es.md b/content/recipes/_index.es.md
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+title = "Recetas"
+sort_by = "date"
+template = "recipes.html"
+paginate_by = 10
+generate_feed = true
++++
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+title = "Recipes"
+sort_by = "date"
+template = "recipes.html"
+paginate_by = 10
+generate_feed = true
++++
diff --git a/content/recipes/_index.ru.md b/content/recipes/_index.ru.md
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+title = "Рецепты"
+sort_by = "date"
+template = "recipes.html"
+paginate_by = 10
+generate_feed = true
++++
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+sort_by = "date"
+template = "archive.html"
+paginate_by = 0
++++
+
diff --git a/content/recipes/archive.md b/content/recipes/archive.md
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+sort_by = "date"
+template = "archive.html"
+paginate_by = 0
++++
+
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+sort_by = "date"
+template = "archive.html"
+paginate_by = 0
++++
+
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