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Import WordPress posts and migrate standalone content to Hugo

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- Successfully imported 1731 WordPress posts to Hugo markdown format
- Migrated 204+ images from archive to static directory
- Copied standalone directories (curtain, farm, gobbler, house, images, party, revcemetery, railsday, birthday)
- Fixed all internal links to use /legacy prefix for archived content
- Remapped archive links to point to correct Hugo posts
- Fixed Louisville Georgia Cemetery post rendering issue

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Co-Authored-By: Claude <noreply@anthropic.com>
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Eric Wagoner
2025-09-23 16:23:40 -04:00
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<c><h2>Procuitto & Cheese Calzones</h2>
<h4>As adapted from the New England Cheesemaking Supply Company</h4>
</c>
<br>
<br>
<b>Crust</b><br>
<br>
6 - 7 cups all-purpose flour<br>
2 packages rapid-rising yeast<br>
1 1/2 tsp salt<br>
4 Tbls olive oil
2 cup very warm whey (120-130 degrees F)<br>
<blockquote><i>Whey is left-over from the cheese-making process. If you haven't any whey, you may use milk.</i></blockquote>
In a large bowl, combine 4 cups flour, yeast, and salt. Stir in whey and oil. Add enough additional flour to make a soft dough. Knead on floured surface until smooth and elastic (about 4-6 minutes). Cover and let rest about 10 minutes.<br>
<br>
<br>
<b>Filling</b><br>
2 cups Ricotta cheese<br>
3 cups (12 oz) grated Mozzarella cheese<br>
1 cup grated Parmesan cheese<br>
4 oz thinly sliced and julienned prosciutto<br>
3 - 4 cloves of garlic, minced<br>
4 Tbls chopped mushrooms<br>
3 Tbls chopped black olives<br>
4 Tbls chopped fresh basil<br>
Cormeal and Olive Oil<br>
<br>
Combine all ingredients save cornmeal and oil. Set aside.<br>
<br>
Divide dough into 12 equal pieces. Roll each into a 7" circle. Place roughly 1/2 cup of filling on one half of each fircle. Fold dough over into any shape you please (rectangles and half-circles both work well). Pinch seams tight.<br>
<br>
Place on baking sheet brushed with oil and powdered with cornmeal. With a sharp knife, puncture tops of calzones twice. Brush with oil.<br>
<br>
Let rise until doubled. With mine, by the time I finished making the second sheet's worth, the first was done.<br>
<br>
Bake at 400 degrees F for 25 minutes or until golden brown.
<p>
<ADDRESS>Eric Wagoner (eric@ericwagoner.com)</ADDRESS>
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