Mateo

README.md

@@ -2,9 +2,10 @@
 
 An exercise for learning the [git-flow branching model](http://nvie.com/posts/a-successful-git-branching-model/). This exercise will walk your team through a full release cycle for an example application.
 
-## Background
 
-The print magazine _Flavor_ has asked your firm to build and maintain an app so they can share recipes with their hungry audience.
+gtegfcduiw ejopfkwòygvujbgkj
+The jfeepifwerw iger jgreogkfwprint magazine _Flavor_ haswfhevbfjenhkfcw asked your frfgvrfgergreirm to build and maintain an app so they can share recipes with their hungry audience.
+
 
 The typical development cycle for the project is as follows:
 
@@ -25,11 +26,11 @@ Please leave this repository open in a browser tab so that you can follow along
 ### Project Structure
 * Application code can be found in the [`/app/`](/app/) folder.
 * The application contains a file named [`VERSION`](/app/VERSION) that contains the major, minor, and patch numbers for the project.
-* Source files are written in markdown and can be identified by the `.md` file extension.
+* Source files are written in markdown and can be identifieASDASDASDd by the `.md` file extension.
 
 ## Next
 
-Next we will walk through the process of creating a GitHub Fork and local clone of this repository.
+Next we will walk through the pasdasdrocess of creating a GitHub Fork and local clone of this repository. hello
 
 [Go](/walkthrough/1-setup.md)
 

app/VERSION

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 major=1
-minor=0
+minor=1
 patch=0
+ASDASD

app/index.md

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 # _Flavor_ Magazine
 
 Welcome to _Flavor_, the only place on the planet where your taste buds won't be disappointed!
-
+hellooo
 
 
 ## Picks of the Month
 
-### [Cuba Pudding Jr.](writer/cuba-pudding-jr.md) | cubapud@flavor.magazine
+### [Cuba Pudding Jr.](writer/cuba-pudding-jr.md) | 
 
 [Grilled Peach Salad](recipe/jan/grilled-peach-salad.md)
 
-### [Eggs Benny](writer/eggs-benny.md) | englishmuffin@flavor.magazine
+### [Eggs Benny](writer/eggs-benny.md) | 
 
-[Vanilla Panna Cotta](recipe/jan/vanilla-panna-cotta.md)
+[Asparagus with Cranberries](recipe/feb/Asparagus with Cranberries.md)
 
-### [John Lemon](writer/john-lemon.md) | zestmaster@flavor.magazine
+### [Madame Croque](writer/madame-croque.md) | 
 
-[Homemade Sausages](recipe/jan/homemade-sausages.md)
+[Chocolate Soup](recipe/jan/chocolate-soup.md)
 
-### [Madame Croque](writer/madame-croque.md) | mmecroque@flavor.magazine
 
-[Chocolate Soup](recipe/jan/chocolate-soup.md)
+
+
+asdasd

app/recipe/feb/Asparagus with Cranberries.md

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+# Asparagus with Cranberries and Pine Nuts
+
+This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it on Thanksgiving.
+
+Source: https://www.allrecipes.com/recipe/174361/asparagus-with-cranberries-and-pine-nuts/
+
+## Ingredients
+
+- 400 g brioche loaf (or rolls)
+- 150 g salted butter, melted
+- 100 g soft brown sugar
+- 1 tsp ground cinnamon
+- 500 ml milk
+- 500 ml double cream
+- 400 g dark chocolate (strong cocoa %)
+- 1 tbsp cornflour
+- 1 tbsp cocoa powder
+- 2 egg yolks
+- 50 ml milk
+- 1 tbsp cocoa nibs (optional)
+- 50 ml double cream (to drizzle)
+- 12 mint leaves (garnish)
+
+# Instructions
+
+1. Break off or trim the woody ends from the asparagus and discard. Set the spears aside. 
+2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus. 

app/writer/eggs-benny.md

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 Recipe Picks:
 
 - January: [Vanilla Panna Cotta](../recipe/jan/vanilla-panna-cotta.md)
+- February: [Asparagus with Cranberries](../recipe/feb/Asparagus with Cranberries.md)

app/writer/vanilla-panna-cotta.md

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+# Vanilla Panna Cotta
+
+Got someone you really need to impress but don't want to spend all night in the kitchen? This dessert can all be done the day before, but is sure to blow their socks off!
+
+Source: https://sortedfood.com/recipe/971
+
+## Ingredients
+
+- 3 gelatine leaves
+- 400 ml double cream
+- 1 lemon
+- 1 vanilla pod
+- 75 g icing sugar
+- 1 handful fresh strawberries
+- 1 handful fresh raspberries
+- 1 handful fresh blueberries
+- 1 glass rose wine
+- 1 tbsp sugar
+- 1 sprig fresh mint
+
+## Instructions
+
+1. Soak the gelatine leaves in a little cold water to soften. Zest the lemon and put into a pan. Half the vanilla pod and scrape out the seeds. Put both the pod and seeds into the pan with the zest.
+2. Pour ¾ of the cream into a pan and bring to the boil. Squeeze all excess water from the gelatine and whisk through the hot cream. Leave to cool.
+3. Whisk what is left of the cream and fold through the slightly cooled cream. Divide into 4 individual jelly moulds, ramekins or espresso cups and put into the fridge to set overnight.
+4. Cut up all the berries and leave to soak in the rose with a spoonful of sugar overnight.
+5. Dunk the moulds into hot water to loosen the panna cottas and turn out onto a plate.
+6. Scatter with macerated berries and garnish with a sprig of mint. Serves 4

thisismytxt.txt

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+Hola mundo