Make minor corrections

3 files changed, 10 insertions, 5 deletions

diff --git a/_libs/openring/sources b/_libs/openring/sources
index 7009b2a..6c041ec 100644
--- a/_libs/openring/sources
+++ b/_libs/openring/sources
@@ -1,11 +1,16 @@
 https://adol.pw/index.xml
 https://bbbhltz.codeberg.page/rss.xml
+https://blog.brixit.nl/rss
 https://blog.ganssle.io/feeds/all.atom.xml
+https://changelog.complete.org/feed
 https://codesections.com/rss.xml
 https://danct12.github.io/feed.xml
 https://drewdevault.com/feed.xml
+https://harihareswara.net/atom
+https://jvns.ca/atom.xml
 https://mitchellh.com/feed.xml
 https://pgjones.dev/blog/rss20.xml
+https://reversed.top/feed.xml
 https://seirdy.one/posts/index.xml
 https://specbranch.com/index.xml
 https://technomancy.us/atom.xml
diff --git a/blog/greens.md b/blog/greens.md
index 6ac2b33..159345e 100644
--- a/blog/greens.md
+++ b/blog/greens.md
@@ -17,7 +17,7 @@ vegetables.
 
 Back when I was still at home, a meal almost always consists of a soup.
 When we are about to finish a bowl of rice, we mix in the soup to wash
-all of the gelatinized starch (in to our mouth).  The soup could be
+all of the gelatinized starch (into our mouth).  The soup could be
 anything from boiling vegetable broth to [vine spinach] and jute soup
 with crab juice.  In that range of difficulty, I would rate the following
 recipe somewhere in the lower middle.
@@ -28,7 +28,7 @@ For a vegetable soup, of course you need a lot of veggie.  As much
 as you can eat.  I would recommend at least two handful per serving[^amount]
 of any [Brassica] leafs, e.g. mustard greens, spoon cabbage
 or regular cabbage.[^alt]  The greener the plant the less starchy it is
-and the better it blend with the umami of the meat.
+and the better it blends with the umami of the meat.
 
 As for the animal product, minced or ground pork is a common choice.
 Minced chicken, fish or dried shrimp also works, but IMHO beef, lamb
@@ -39,8 +39,8 @@ reducing to just water, leafs and seasoning, but even a child
 could cook that without a recipe.
 
 In addition, a shallot is required for searing and [fish sauce] for seasoning.
-It is OK-ish to use onion in place of the shallot,[^onion] though I am not
-a fan of using soy sauce in this dish.  Super salt (table salt and MSG 9:1 mix)
+It is OK-ish to use onion in place of shallot;[^onion] I am not a fan
+of using soy sauce in this dish though.  Super salt (table salt and MSG 9:1 mix)
 is a better substitution in case you can't get your hands on *the* signature
 Vietnamese seasoning.
 
diff --git a/index.md b/index.md
index d60ddcb..5865e3a 100644
--- a/index.md
+++ b/index.md
@@ -8,7 +8,7 @@ In meatspace I also like cooking, dogs[^culture] and urban music.
 You can find me under my Internet alias McSinyx (or CnX for short)
 in the [Fediverse][]:
 
-* Pleroma: [cnx@nixnet.social]
+* Akkoma: [cnx@nixnet.social]
 * PeerTube: [cnx@video.hardlimit.com]
 * Pixelfed: [cnx@fotofed.nl]
 * SourceHut: [sr.ht/~cnx]