Numerous automations added
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07a14db605
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199
recipes-003.tex
199
recipes-003.tex
@ -18,7 +18,7 @@
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\usepackage{environ} % Create custom environments to make everything easy
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\usepackage{quoting} % Intros to recipes
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%\usepackage[]{josefin} % Use 'Josephine' for sans-serif fonts
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\usepackage[]{lmodern} % Use 'Venturis' for sans-serif fonts; font code is 'yvl'
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%\usepackage[]{lmodern} % Use 'Venturis' for sans-serif fonts; font code is 'yvl'
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%\usepackage[T1]{fontenc}
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\usepackage{xfrac}
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\usepackage{adforn} % flourishes
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@ -31,7 +31,6 @@
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\raggedbottom % Don't force text to fill page
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\graphicspath{{images/}} % Where are our images?
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\raggedright % Don't justify lines
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\renewcommand*\contentsname{List of Recipes}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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@ -60,11 +59,25 @@
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\pagestyle{fancy}
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\fancyhf{}
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\fancyhead[LE,RO]{\textit{Dude With a Fork}}
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\fancyhead[RE,LO]{Seasoning Mixed \#1}
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\fancyhead[RE,LO]{Seasoning Mixes \#1}
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\cfoot{Page \thepage}
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\renewcommand{\footrulewidth}{0.5pt}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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%% Table of Contents %%%%%%%%%%%%%%%%%%%%%%%%
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\usepackage[]{tocloft}
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\cftsetindents{section}{0em}{2em}
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\cftsetindents{subsection}{0em}{2em}
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\renewcommand\cfttoctitlefont{\itshape\large\mdseries}
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\renewcommand\cftaftertoctitle{\hfill\mbox{}}
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\renewcommand{\cftsecdotsep}{\cftdotsep}
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\renewcommand{\cftsecfont}{\normalfont}
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\renewcommand{\cftsecpagefont}{\normalfont}
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\setlength{\cftbeforesecskip}{3pt}
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\renewcommand*\contentsname{List of Recipes}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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% Our custom environments %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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@ -118,46 +131,25 @@
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\begin{enumerate}[itemsep=0mm]
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\BODY
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\end{enumerate}
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\kflourish
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}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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% Adjust spacing before chapter titles %%%%%%%%%%%%%%%%%
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% Our custom commands %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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%\usepackage{titlesec}
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\newcommand{\kflourish}{\begin{center}
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\begin{huge}
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\adftripleflourishleft
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\end{huge}
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\end{center}
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}
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%\titleformat{\chapter}[display]
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% {\normalfont\huge\centering}
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% {}
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% {0pt}
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% {\fontsize{24}{28}\selectfont\textsc}
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%\titlespacing*{\chapter}{0pt}{-20mm}{4mm}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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% Adjust TOC contents %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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%\usepackage{titletoc}
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%\titlecontents{chapter}[0em]{\lsstyle\smallskip}
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% {}
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% {}
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% {\hfill}[\medskip]%
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%\dottedcontents{chapter}[0em]{\vspace{2mm}}{3em}{0.5pc} % dotted lines in chapters
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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%%%% Adjust our xfracs %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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%\DeclareInstance{xfrac}{lmss}{text}{
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% slash-symbol-font = lmss,
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% numerator-font = lmss,
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% denominator-font = lmss,
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% scale-factor = 1.1,
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% h-scale = 1.1,
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% numerator-bot-sep = 2 pt,
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% denominator-bot-sep = -1 pt
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% }
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\newcommand{\kimage}[2]{
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\begin{center}
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\includegraphics[scale=#1]{#2}
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\end{center}
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}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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@ -167,7 +159,7 @@
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{\Huge Dude With a Fork} \\
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{\footnotesize Cookbook \#1}
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}
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\date{\begin{small}\today{}\end{small}}
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\date{\begin{small}Published May, 2025\end{small}}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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@ -176,6 +168,8 @@
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\begin{document}
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\maketitle
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%\newgeometry{left=3cm,right=3cm}
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\tableofcontents
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\restoregeometry
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@ -186,11 +180,6 @@
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\section{Taco Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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Store bought taco seasoning is expensive and has a lot of salt in it. Here's a way to make your own and save money.
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\end{intro}
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@ -211,18 +200,9 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\item To use, brown and drain one pound of ground beef. Add two tablespoons of taco seasoning (which you can adjust to your taste) and \sfrac{3}{4} cup of water. Combine all, bring to a boil, and then reduce to a simmer. Simmer until the sauce is the consistency you prefer.
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\end{instructions}
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\begin{center}
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\begin{huge}
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\adftripleflourishleft
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\end{huge}
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\end{center}
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\section{Italian Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -267,10 +247,6 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\section{Seasoned Salt}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -290,10 +266,6 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\section{Chinese Five Spice Powder}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -314,10 +286,6 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\section{Curry Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -339,10 +307,6 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\section{Pork Chop Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -364,10 +328,6 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\section{Steak Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -403,10 +363,6 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\section{Seafood Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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This isn't quite the same as Old Bay, but it's pretty close!
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\end{intro}
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@ -434,10 +390,6 @@ This isn't quite the same as Old Bay, but it's pretty close!
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\section{Shawarma Spice}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -460,10 +412,6 @@ This isn't quite the same as Old Bay, but it's pretty close!
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\section{Pizza Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -486,10 +434,6 @@ This isn't quite the same as Old Bay, but it's pretty close!
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\section{Fry Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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This also worked great on popcorn!
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\end{intro}
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@ -511,10 +455,6 @@ This also worked great on popcorn!
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\section{Salt-Free Chicken Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -534,10 +474,6 @@ This also worked great on popcorn!
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\section{Salt-Free Cajun Blend}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -558,10 +494,6 @@ This also worked great on popcorn!
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\section{Tuscan Blend}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -581,10 +513,6 @@ This also worked great on popcorn!
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\section{Mexican Blend}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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@ -604,65 +532,9 @@ This also worked great on popcorn!
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\end{instructions}
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\section{}
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\section{Template}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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\begin{ingredients}
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\item
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\end{ingredients}
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\begin{instructions}
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\item Mix all ingredients and store in an air-tight jar.
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\end{instructions}
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\section{}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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\begin{ingredients}
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\item
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\end{ingredients}
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\begin{instructions}
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\item Mix all ingredients and store in an air-tight jar.
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\end{instructions}
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\section{}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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\begin{intro}
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\end{intro}
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\begin{ingredients}
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\item
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\end{ingredients}
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\begin{instructions}
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\item Mix all ingredients and store in an air-tight jar.
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\end{instructions}
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\section{}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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\end{center}
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%\kimage{}{}
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\begin{intro}
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\end{intro}
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@ -680,7 +552,8 @@ This also worked great on popcorn!
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\begin{itemize}
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\item Because these are meant to be seasoning mixes that you can make and store in your cupboard, assume all of the herbs used are dried herbs.
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\item If a recipe calls for kosher salt and you do not have it, you can substitute roughly half the amount by volume of table salt.
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\item If a recipe calls for kosher salt and you do not have it, you can substitute roughly half the amount by volume of table salt. (Likewise, if a recip calls for table salt, and you would prefer to use kosher salt, simply use twice the volume of kosher salt.)
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\item Mexican oregano is \textit{very} different than either Italian or Greek oregano. If your regular grocery store does not stock it, try a local Mexican or Latino market, where you may find it to be much less expensive. You can substitute Italian or Greek if you can't find Mexican, but it won't entirely be the same.
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\end{itemize}
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