Make minor corrections

1 files changed, 4 insertions, 4 deletions

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.