Merge pull request #3 from markyjackson-taulia/develop

Develop

.github/settings.yaml

@@ -9,9 +9,9 @@ repository:
 
   # A URL with more information about the repository
   homepage: https://cncf.io/projects
-  
+
   # Collaborators: give specific users access to this repository.
-  # Note: changing this file will update the users visible in Github UI 
+  # Note: changing this file will update the users visible in Github UI
   # see /governance/roles.md for details on write access policy
   # note that the permissions below may provide wider access than needed for
   # a specific role, and we trust these individuals to act according to their
@@ -20,15 +20,17 @@ collaborators:
   # Maintainers
   - username: thomcrowe
     permission: admin
+  - username: markyjackson-taulia
+    permission: admin
 
     # Technical Leads
- 
-    
+
+
     # Triage Team
     # manage issues (edit labels, occasionally edit)
     # needs "push" permission, even though triage team should not merge PRs
 
-    
+
     # Security Assessment Facilitator
     # merge PRs in /assesssments according to guidelines
     # triage related issues

Recipes/hazelnut-cake.md

@@ -0,0 +1,30 @@
+# Hazelnut cake
+#### Recipe by Nicolai von Neudeck & Annette von Neudeck, née Matton
+Annette gifted Nicolai this hazelnut cake recipe in a newly hand written cookbook when he moved from the Netherlands to Berlin. While the new cookbook was lost in a flatshare in 2006, the recipe has been in the family for generations and is from a time when gout was a more common disease. Hence the cake is much richer than most cakes today. It is easy to bake, the ingredients do the heavy lifting.  
+With the nutty taste and the caramel hint contrasted by the whipped cream and its overall heavy and sweet character it goes very well with black coffee and is a good cake for birthdays or during winter time.
+## Ingredients
+### For the cake
+- 300g ground hazelnut
+- 8 eggs
+- 250g sugar
+- 2 full tea spoons of starch
+- 2 full tea spoons of backing powder
+### For the topping
+- cream
+- sugar powder
+### For making the cake not stick to the tin:
+- butter (also adds a nice caramel hint)
+- 75g grated rusk (unnecessary with teflon coated tins)
+## Recipe
+0. Preheat your oven to 160˚C.
+1. Separate the egg whites from the yolks.
+2. Mix the yolk with the sugar until it is foamy.
+3. Incorporate the hazelnut, the starch and the backing powder into the yolk sugar mix.
+4. Thoroughly clean your mixer and beat the egg white in a clean bowl (easier with a spoon of sugar or two) until it is really firm.
+5. Carefully fold the stiff egg white in to the dough. The mix should be homogenous but you don't want to destroy the fluffyness of the egg white.
+6. Grease an oblong baking tin with butter. If it isnt teflon coated put the grated rusk on the buttered tin walls.
+7. Put the dough in the tin and bake it at 160˚C for around one hour on the middle shelf.
+8. Stick the wooden pick into the cake and pull it out. If no dough is on the stick, the cake is done.
+9. Take the tin out of the oven and let it cool down.
+10. Turn everything over and carefully remove the tin.
+11. Add powdered sugar and serve the cake on a nice plate with whipped cream. 

Recipes/pops-cacio-e-pepe.md

@@ -0,0 +1,26 @@
+# Cacio e POPe (Cacio e Pepe aka Italian Mac and Cheese)
+#### POP (Sysdig/POPCAST)
+I grew up in the Italian restaurant business.  One day there was a chef named Aldo who was a vagabond who taught me this dish and  the power of simple ingredients and easy preparation.
+This is the ultimate comfort food for that day when you have been working on a bug for days but anyone has pasta, cheese, and olive oil in the pantry and make a truly epic dish.
+
+## Ingredients for 2 SERVINGS
+
+* Kosher salt
+* 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
+* 1 "punch" of the finest olive oil you can find... (SPRING FOR THE GOOD STUFF)
+* 1 tsp. freshly cracked black pepper
+* 1 cup finely grated Grana Padano or Parmesan (PAY FOR THE GOOD STUFF.... if i see kraft anywhere near this dish you will be banned from Cloud Native)
+* 1 cup finely grated Pecorino Romano  (PAY FOR THE GOOD STUFF.... if i see kraft anywhere near this dish you will be banned from Cloud Native)
+
+## Directions
+
+Step 1
+Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
+
+Step 2
+In a Dutch oven or other large pot or skillet over medium heat heat up Olive Oil. Add pepper and cook, swirling pan, until toasted, about 1 minute.
+
+Step 3
+Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, 
+stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. 
+(Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Recipes/waffle-cheese-bread.md

@@ -0,0 +1,28 @@
+# **waffle-cheese-bread**
+
+#### Recipe by Carlos Panato
+
+In Brazil the cheese bread—the famous "pão de queijo"—is very well known and it is delicious to eat as a snack.
+With a cup of plain coffee, it's amazing.
+
+This version uses the traditional base ingredients, but instead of it like bread, you cook it with a waffle maker instead.
+This way it stays in waffle format.
+
+## INGREDIENTS
+
+- 1 egg
+- 1 cup of milk (lactose-free also works)
+- 1/2 cup of oil
+- Pinch of salt (can add black pepper if want to be more hardcore)
+- 50g-100g of cheese (can use mozzarella, parmesan, you can mix)
+- If you love cheese you can add a bit more, but it can turn out a bit greasy in the end
+- 1 cup sour starch
+- 1/2 cup sweet tapioca flour
+
+## DIRECTIONS
+
+1. Turn on your waffle maker; it needs to be very hot
+2. Mix all ingredients in a blender
+3. Add some of the mix in the Waffle machine
+4. Cook till it is golden
+5. Can eat plain or add some Dolce de leche or any kind of jam or honey. Also can eat with bacon or anything else.

Recipies/cacio-e-POPe.md

@@ -0,0 +1,27 @@
+# Cacio e POPe (Cacio e Pepe aka Italian Mac and Cheese)
+#### POP (Sysdig/POPCAST)
+I grew up in the Italian restaurant business.  One day there was a chef named Aldo who was a vagabond who taught me this dish and  the power of simple ingredients and easy preparation.
+This is the ultimate comfort food for that day when you have been working on a bug for days but anyone has pasta, cheese, and olive oil in the pantry and make a truly epic dish.
+
+## Ingredients for 2 SERVINGS
+
+* Kosher salt
+* 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
+* 1 "punch" of the finest olive oil you can find... (SPRING FOR THE GOOD STUFF)
+* 1 tsp. freshly cracked black pepper
+* 1 cup finely grated Grana Padano or Parmesan (PAY FOR THE GOOD STUFF.... if i see kraft anywhere near this dish you will be banned from Cloud Native)
+* 1 cup finely grated Pecorino Romano  (PAY FOR THE GOOD STUFF.... if i see kraft anywhere near this dish you will be banned from Cloud Native)
+
+## Directions
+
+Step 1
+Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
+
+Step 2
+In a Dutch oven or other large pot or skillet over medium heat heat up Olive Oil. Add pepper and cook, swirling pan, until toasted, about 1 minute.
+
+Step 3
+Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, 
+stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. 
+(Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
+