[{"content":"A menu page is a dated bundle with type: menus. The menu shortcode wraps a short sequence of courses and uses the page date and site author in the menu footer. For a full menu page, you can also write plain Markdown in a page with type: menus and let the layout render the card and footer.\n{{% menu %}} ## Farmer\u0026#39;s Market Menu ### Basil Pesto Pasta linguini, zephyr squash, heirloom cherry tomatoes, spinach, feta cheese, creamy pesto sauce ### Peach Crepes blueberry whipped cream, pumpkin seed brittle {{% /menu %}} The example menu archive keeps menus as their own top-level section: October 18, 2018 and August 1, 2019.\n","permalink":"https://gastrophysics.brege.org/post/how-to-make-a-menu/","summary":"A menu-template note for the Gastrophysics menu shortcode.","title":"How to Make a Menu"},{"content":"Pesto* is a cold-prep green sauce made with herbs and alliums suspended in oil. Most pestos call for some form of nut or cheese. In the general sense, chefs may specify \u0026ldquo;loose pesto\u0026rdquo; when there are neither cheese nor nuts in the sauce, or when the sauce has an abundance of oil. In general, pesto is made from herbs in the mint family, almost always from basil. The * distinguishes a generalization to the traditional meaning of the word.\nRecipe Template The recipe shortcode wraps a recipe body in the theme\u0026rsquo;s recipe card. Use ordinary Markdown inside the shortcode so the recipe remains readable in source form. For a full recipe page, you can also write plain Markdown in a page with type: recipes and let the layout wrap it automatically.\n{{% recipe %}} ## Basil Pesto **Chef:** Gastrophysics Demo **Yield:** 1 Quart ### Ingredients - 2 bunch basil - 8-10 cloves peeled garlic - 3 cups extra virgin olive oil - 1/4 cup seasonal tree nuts - 1/4 cup grated parmesan - salt and black pepper ### Directions Puree everything except the parmesan, then fold in the cheese. {{% /recipe %}} The same template is used by Basil Pesto, Pesto Aioli, and Chicken Salad.\nPesto Grammar In the minimum useful sense, pesto behaves like a small graph of green ingredients, fat, allium, texture, and optional dairy:\n$$ \\textrm{pesto} \\approx \\textrm{herbs} + \\textrm{oil} + \\textrm{allium} + \\textrm{texture} + \\textrm{salt} $$\n","permalink":"https://gastrophysics.brege.org/post/what-is-pesto/","summary":"A short pesto note and a recipe-template example.","title":"What is Pesto?"},{"content":"Chicken Salad Chef: Wyatt Brege\nYield: 2-3 Quarts\nIngredients 6 ea Chicken Breast (6 oz) 6 ea Celery Stalks, diced 4 oz Red Onion, diced ½ Tbsp Kosher Salt ½ Tbsp Black Pepper 1 Cup Pesto Aioli Directions Braise the chicken in chicken stock with a 6 quart stock pot until cooked to the proper temperature\nPoach the celery stalks in the final two minutes of braising the chicken\nDice the chicken in ½\u0026quot; sized pieces and combine with the remaining ingredients in a large mixing bowl\n","permalink":"https://gastrophysics.brege.org/recipes/chicken-salad/","summary":"\u003ch2 id=\"chicken-salad\"\u003eChicken Salad\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2-3 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 ea Chicken Breast (6 oz)\u003c/li\u003e\n\u003cli\u003e6 ea Celery Stalks, diced\u003c/li\u003e\n\u003cli\u003e4 oz Red Onion, diced\u003c/li\u003e\n\u003cli\u003e½ Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e½ Tbsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 Cup \u003ca href=\"/recipes/pesto-aioli/\"\u003ePesto Aioli\u003c/a\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eBraise the chicken in chicken stock with a 6 quart stock pot until\ncooked to the proper temperature\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePoach the celery stalks in the final two minutes of braising the\nchicken\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eDice the chicken in ½\u0026quot; sized pieces and combine with the remaining\ningredients in a large mixing bowl\u003c/p\u003e","title":"Chicken Salad"},{"content":"Pesto Aioli Chef: Wyatt Brege\nYield: 6 Quarts\nIngredients 1 bn Basil leaves (approx. 1 quart unpacked or cut) 1/2 Cup Garlic Clove 1 Cup Extra Virgin Olive Oil 1 ea Lemon (juice + zest) 1 Handful Baby Spinach 1 Cup Water 1 Gallon Mayonnaise Directions In the blender, puree all ingredients into a pesto minus mayonnaise until smooth\nWhisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined\n","permalink":"https://gastrophysics.brege.org/recipes/pesto-aioli/","summary":"\u003ch2 id=\"pesto-aioli\"\u003ePesto Aioli\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 6 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 bn Basil leaves (approx. 1 quart unpacked or cut)\u003c/li\u003e\n\u003cli\u003e1/2 Cup Garlic Clove\u003c/li\u003e\n\u003cli\u003e1 Cup Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1 ea Lemon (juice + zest)\u003c/li\u003e\n\u003cli\u003e1 Handful Baby Spinach\u003c/li\u003e\n\u003cli\u003e1 Cup Water\u003c/li\u003e\n\u003cli\u003e1 Gallon Mayonnaise\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn the blender, puree all ingredients into a pesto minus mayonnaise\nuntil smooth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eWhisk the pesto with the mayonnaise in a large mixing bowl until\nthoroughly combined\u003c/p\u003e","title":"Pesto Aioli"},{"content":"Farmer’s Market Menu Basil Pesto Pasta linguini, zephyr squash, heirloom cherry tomatoes, spinach, feta cheese, creamy pesto sauce\nadd chicken / add shrimp\nGlazed Pork Tenderloin roasted eggplant, gold bar squash, spring onion bell pepper, turnip, carrot, plum apricot glaze\nPeach Crêpes blueberry whipped cream, pumpkin seed brittle\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://gastrophysics.brege.org/menus/2019-08-01-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"basil-pesto-pasta\"\u003eBasil Pesto Pasta\u003c/h3\u003e\n\u003cp\u003elinguini, zephyr squash, heirloom cherry tomatoes,\nspinach, feta cheese, creamy pesto sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"glazed-pork-tenderloin\"\u003eGlazed Pork Tenderloin\u003c/h3\u003e\n\u003cp\u003eroasted eggplant, gold bar squash, spring onion\nbell pepper, turnip, carrot, plum apricot glaze\u003c/p\u003e\n\u003ch3 id=\"peach-crêpes\"\u003ePeach Crêpes\u003c/h3\u003e\n\u003cp\u003eblueberry whipped cream, pumpkin seed brittle\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"August 1, 2019"},{"content":"Farmer’s Market Menu Prickly Pear silver tequila, ginger beer, local honey, lime\nAvocado Devilled Eggs crispy prosciutto, green onion\nPesto Salmon israeli couscous, patty pan squash, zucchini, green beans, orange and red bell pepper\nBuddha’s Hand Cupcakes almond cream cheese frosting, blueberry sauce\nwe thank all the local farmers for providing us with such amazing produce this season and for becoming our dear friends\n","permalink":"https://gastrophysics.brege.org/menus/2018-10-18-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"prickly-pear\"\u003ePrickly Pear\u003c/h3\u003e\n\u003cp\u003esilver tequila, ginger beer, local honey, lime\u003c/p\u003e\n\u003ch3 id=\"avocado-devilled-eggs\"\u003eAvocado Devilled Eggs\u003c/h3\u003e\n\u003cp\u003ecrispy prosciutto, green onion\u003c/p\u003e\n\u003ch3 id=\"pesto-salmon\"\u003ePesto Salmon\u003c/h3\u003e\n\u003cp\u003eisraeli couscous, patty pan squash, zucchini,\ngreen beans, orange and red bell pepper\u003c/p\u003e\n\u003ch3 id=\"buddhas-hand-cupcakes\"\u003eBuddha’s Hand Cupcakes\u003c/h3\u003e\n\u003cp\u003ealmond cream cheese frosting, blueberry sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003ewe thank all the local farmers for providing us with such amazing\u003c/em\u003e\n\u003cem\u003eproduce this season and for becoming our dear friends\u003c/em\u003e\u003c/p\u003e","title":"October 18, 2018"},{"content":"Basil Pesto Chef: Wyatt Brege\nYield: 1 Quart\nIngredients 2 Bunch Basil 8-10 clove Peeled Garlic 3 Cup Extra Virgin Olive Oil 1/4 Cup Seasonal Tree Nuts (shelled whole) 1/4 Cup Grated Parmesan tt Salt and Black Pepper Directions In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container.\nNotes It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.\n","permalink":"https://gastrophysics.brege.org/recipes/basil-pesto/","summary":"\u003ch2 id=\"basil-pesto\"\u003eBasil Pesto\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Bunch Basil\u003c/li\u003e\n\u003cli\u003e8-10 clove Peeled Garlic\u003c/li\u003e\n\u003cli\u003e3 Cup Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1/4 Cup Seasonal Tree Nuts (shelled whole)\u003c/li\u003e\n\u003cli\u003e1/4 Cup Grated Parmesan\u003c/li\u003e\n\u003cli\u003ett Salt and Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a medium sized mixing bowl, combine the ingredients (sans parmesan)\nwith the immersion blender.\nFold in the parmesan.\nStore in 1 Quart deli container.\u003c/p\u003e\n\u003ch3 id=\"notes\"\u003eNotes\u003c/h3\u003e\n\u003cp\u003eIt is important to use actual extra virgin olive oil and not pomace or\nsalad oil. The bite of the olive is a key flavor component of pesto.\u003c/p\u003e","title":"Basil Pesto"},{"content":"Email type details email wyatt@brege.org Links type details website brege.org github github.com/brege mastodon @brege@mastodon.social matrix @brege:matrix.org ","permalink":"https://gastrophysics.brege.org/contact/","summary":"\u003ch3 id=\"email\"\u003eEmail\u003c/h3\u003e\n\u003ctable\u003e\n  \u003cthead\u003e\n      \u003ctr\u003e\n          \u003cth\u003etype\u003c/th\u003e\n          \u003cth\u003edetails\u003c/th\u003e\n      \u003c/tr\u003e\n  \u003c/thead\u003e\n  \u003ctbody\u003e\n      \u003ctr\u003e\n          \u003ctd\u003eemail\u003c/td\u003e\n          \u003ctd\u003e\u003ca href=\"mailto:wyatt@brege.org\"\u003ewyatt@brege.org\u003c/a\u003e\u003c/td\u003e\n      \u003c/tr\u003e\n  \u003c/tbody\u003e\n\u003c/table\u003e\n\u003chr\u003e\n\u003ch3 id=\"links\"\u003eLinks\u003c/h3\u003e\n\u003ctable\u003e\n  \u003cthead\u003e\n      \u003ctr\u003e\n          \u003cth\u003etype\u003c/th\u003e\n          \u003cth\u003edetails\u003c/th\u003e\n      \u003c/tr\u003e\n  \u003c/thead\u003e\n  \u003ctbody\u003e\n      \u003ctr\u003e\n          \u003ctd\u003ewebsite\u003c/td\u003e\n          \u003ctd\u003e\u003ca href=\"https://brege.org\"\u003ebrege.org\u003c/a\u003e\u003c/td\u003e\n      \u003c/tr\u003e\n      \u003ctr\u003e\n          \u003ctd\u003egithub\u003c/td\u003e\n          \u003ctd\u003e\u003ca href=\"https://github.com/brege\"\u003egithub.com/brege\u003c/a\u003e\u003c/td\u003e\n      \u003c/tr\u003e\n      \u003ctr\u003e\n          \u003ctd\u003emastodon\u003c/td\u003e\n          \u003ctd\u003e\u003ca href=\"https://mastodon.social/@brege\"\u003e@brege@mastodon.social\u003c/a\u003e\u003c/td\u003e\n      \u003c/tr\u003e\n      \u003ctr\u003e\n          \u003ctd\u003ematrix\u003c/td\u003e\n          \u003ctd\u003e\u003ca href=\"https://matrix.to/#/@brege:matrix.org\"\u003e@brege:matrix.org\u003c/a\u003e\u003c/td\u003e\n      \u003c/tr\u003e\n  \u003c/tbody\u003e\n\u003c/table\u003e","title":"Contact"},{"content":"Example Person is a student, amateur astronomer, and food writer connecting night-sky notes with kitchen practice.\nExpertise studies observation journals field notes public writing\namateur astronomy star charts telescope sessions lunar logs\nfood pesto batch-kitchen recipes seasonal menus\nSelected Work Night Kitchen Notebook is a small writing practice for study notes, backyard observing, and recipe experiments. student notes, amateur astronomy, food writing Pesto Note Menu Note\nFarmer\u0026rsquo;s Market Menus is a compact archive of seasonal menus for learning how dishes cluster around a small set of sauces and produce. menus, farmer\u0026rsquo;s market, pesto, seasonal cooking 2018 Menu 2019 Menu\nTimeline 2024-present, Student, Gastrophysics Demo 2023-present, Amateur Astronomer, Backyard Observing Log 2022-present, Food Writer, Night Kitchen Notebook ","permalink":"https://gastrophysics.brege.org/cv/","summary":"Example Person is a student, amateur astronomer, and food writer connecting night-sky notes with kitchen practice. Expertise studies observation journals field notes public writing amateur astronomy star charts telescope sessions lunar logs food pesto batch-kitchen recipes seasonal menus Selected Work Night Kitchen …","title":"Example Person"}]