food blog ?

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diff --git a/content/w/my-oatmeal.md b/content/w/my-oatmeal.md
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+title = "Breakfast Oatmeal"
+date = 2024-09-24
+[taxonomies]
+tags = ["food"]
++++
+
+I've developed quite a liking for oatmeal over the past couple of months. Note
+I'm from a country where it is not a common food whatsoever and I never knew of
+it growing up. It's become my breakfast of choice most days, and I have many
+variations of it which I wanted to document here:
+
+# Sweet Variations
+
+Sweet is how I like to have it most of the time, with some sweetener and maybe
+flavorings and topped with fruit, nuts, and often nut butter. My go to lately
+is with vanilla-flavored soy protein powder, a sliced banana, peanut butter,
+nuts, dark chocolate. Raisins mixed in and cinnamon are common additions too.
+I cook it on the stove-top at a low simmer for 10 or 15 minutes so it softens
+and absorbs a lot of water. As for measurements, I do ½ cup of rolled oats
+(though lately I've been doing ¼ cup oats + ~10g oat bran) and ½ tsp chia
+seeds, cooked in initially 1 cup of liquid (water, plant milk, or a
+combination) with a pinch of salt, usually adding more plant milk as it
+thickens (I like it on the looser end). I mix in the protein powder at the end
+of cooking if I'm adding it or I'll add some sweetener to taste (maple
+syrup/honey/stevia/a combination). I go for old fashioned rolled oats as
+opposed to the quick cooking kind for texture.
+
+![picture of oatmeal](/asset/oat1.jpg "with banana, nuts, pb, dark chocolate")
+
+# Savory Variations
+
+Some days I crave something savory in the morning instead, though it's also a
+quick & comforting option for dinner. Apparently people in the English-speaking
+internet find savory oats weird, but I never grew up with oatmeal of any sort
+so I don't have that strong association with sweet oats that seems common. To
+me it's just another cereal grain like rice so it makes sense for savory
+applications too. Anyway for savory versions I like creamy and soft oats,
+similar to congee/rice porridge. Seasoned with salt and some combination of
+boullion powder, oyster sauce, soy sauce, miso paste... Simple spices like
+black pepper, maybe turmeric, cumin, smoked paprika.. I love adding spinach and
+mushrooms, and I often make an aromatic base with sauteed onions and/or garlic
+before adding the rest of the ingredients. Sesame seeds, runny egg, sriracha,
+nattō, are some great toppings in my rotation. My preference with savory oats
+is to use the quick cooking kind.
+
+![picture of oatmeal](/asset/oat2.jpg "with mushroom, greens, natto, egg, furikake")
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diff --git a/static/asset/oat1.jpg b/static/asset/oat1.jpg
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diff --git a/static/style.css b/static/style.css
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@@ -115,3 +115,13 @@ table {
   background: var(--code-bg);
   font-size: 15px;
 }
+
+p > img {
+  width: 90%;
+  display: block;
+  text-align: center;
+  margin-left: auto;
+  margin-right: auto;
+  box-shadow: -5px -5px 8px 3px lightgray;
+  border-radius: 12px;
+}
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@@ -38,7 +38,6 @@ I like tool-assisted speedruns, cats, compilers, bugs, ...
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 <img src="/asset/pommy.png">
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 <img src="/asset/lynx.png">
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