contentbase 0.0.1

package/showcases/recipes/cuisines/chinese.mdx

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+---
+region: East Asia
+spiceLevel: medium
+---
+
+# Chinese
+
+Chinese cuisine spans thousands of years and dozens of regional traditions. The emphasis on wok technique, balancing the five flavors, and textural contrast sets it apart.
+
+## Staple Ingredients
+
+- Soy sauce
+- Sesame oil
+- Rice vinegar
+- Ginger
+- Scallions
+- Shaoxing wine
+- Cornstarch
+
+## Recipes
+
+### Mapo Tofu
+
+Silken tofu in a fiery, numbing sauce — the signature dish of Sichuan province.
+
+### Egg Fried Rice
+
+The ultimate pantry-clearing weeknight meal, elevated by proper wok technique.

package/showcases/recipes/cuisines/italian.mdx

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+---
+region: Southern Europe
+spiceLevel: mild
+---
+
+# Italian
+
+Italian cooking centers on simplicity — fresh, high-quality ingredients prepared with minimal fuss. Regional variation is enormous, from the butter-rich dishes of the north to the olive-oil-and-tomato base of the south.
+
+## Staple Ingredients
+
+- Olive oil
+- Garlic
+- San Marzano tomatoes
+- Parmigiano-Reggiano
+- Fresh basil
+- Dried pasta
+- Mozzarella
+
+## Recipes
+
+### Cacio e Pepe
+
+A Roman classic that turns three ingredients into something transcendent.
+
+### Tiramisu
+
+The iconic layered coffee dessert — no baking required.
+
+### Bruschetta
+
+Toasted bread with ripe tomatoes, garlic, and basil.

package/showcases/recipes/cuisines/mexican.mdx

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+---
+region: North America
+spiceLevel: hot
+---
+
+# Mexican
+
+Mexican food is built on a foundation of corn, beans, and chiles that predates European contact. The layering of salsas, fresh garnishes, and slow-cooked meats makes it endlessly satisfying.
+
+## Staple Ingredients
+
+- Dried chiles (ancho, guajillo, chipotle)
+- Corn tortillas
+- Black beans
+- Cilantro
+- Limes
+- Cumin
+- Avocado
+
+## Recipes
+
+### Guacamole
+
+The essential dip — ripe avocados, lime, and a little heat.
+
+### Chicken Tinga
+
+Shredded chicken braised in a smoky chipotle-tomato sauce.

package/showcases/recipes/models.ts

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+import {
+  defineModel,
+  section,
+  hasMany,
+  belongsTo,
+  z,
+} from "../../src/index";
+import { toString } from "mdast-util-to-string";
+import { parseTable } from "../../src/utils/parse-table";
+
+// ─── Cuisine (parent) ───
+
+export const Cuisine = defineModel("Cuisine", {
+  prefix: "cuisines",
+  meta: z.object({
+    region: z.string(),
+    spiceLevel: z.enum(["mild", "medium", "hot", "very-hot"]).optional(),
+  }),
+  sections: {
+    stapleIngredients: section("Staple Ingredients", {
+      extract: (q) => q.selectAll("listItem").map((n) => toString(n)),
+      schema: z.array(z.string()),
+    }),
+  },
+  relationships: {
+    recipes: hasMany(() => Recipe, { heading: "Recipes" }),
+  },
+});
+
+// ─── Recipe ───
+
+export const Recipe = defineModel("Recipe", {
+  prefix: "recipes",
+  meta: z.object({
+    course: z.enum(["appetizer", "main", "side", "dessert", "drink"]),
+    servings: z.number(),
+    prepTime: z.string(),
+    cookTime: z.string(),
+    difficulty: z.enum(["easy", "medium", "hard"]).default("medium"),
+    cuisine: z.string().optional(),
+    vegetarian: z.boolean().default(false),
+  }),
+  sections: {
+    ingredients: section("Ingredients", {
+      extract: (q) => {
+        const tables = q.selectAll("table");
+        if (tables.length > 0) {
+          return parseTable(tables[0]);
+        }
+        return q.selectAll("listItem").map((n) => toString(n));
+      },
+      schema: z.union([
+        z.array(z.record(z.string(), z.string())),
+        z.array(z.string()),
+      ]),
+    }),
+    steps: section("Steps", {
+      extract: (q) => q.selectAll("listItem").map((n) => toString(n)),
+      schema: z.array(z.string()).min(1),
+    }),
+    notes: section("Notes", {
+      extract: (q) => q.selectAll("listItem").map((n) => toString(n)),
+      schema: z.array(z.string()),
+    }),
+  },
+  relationships: {
+    cuisine: belongsTo(() => Cuisine, {
+      foreignKey: (doc) => doc.meta.cuisine as string,
+    }),
+  },
+  computed: {
+    isQuick: (self: any) => {
+      const mins = parseInt(self.meta.prepTime) + parseInt(self.meta.cookTime);
+      return mins <= 30;
+    },
+  },
+});

package/showcases/recipes/queries.ts

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+/**
+ * Example queries for the Recipes showcase.
+ *
+ * Run with: bun showcases/recipes/queries.ts
+ */
+import { Collection } from "../../src/index";
+import { Cuisine, Recipe } from "./models";
+
+const collection = new Collection({
+  rootPath: new URL(".", import.meta.url).pathname,
+});
+
+collection.register(Cuisine);
+collection.register(Recipe);
+await collection.load();
+
+// ── All recipes ──
+const allRecipes = await collection.query(Recipe).fetchAll();
+console.log(`Total recipes: ${allRecipes.length}`);
+
+// ── Filter by course ──
+const appetizers = await collection
+  .query(Recipe)
+  .where("meta.course", "appetizer")
+  .fetchAll();
+console.log(`\nAppetizers: ${appetizers.map((r) => r.title).join(", ")}`);
+
+const mains = await collection
+  .query(Recipe)
+  .where("meta.course", "main")
+  .fetchAll();
+console.log(`Mains: ${mains.map((r) => r.title).join(", ")}`);
+
+const desserts = await collection
+  .query(Recipe)
+  .where("meta.course", "dessert")
+  .fetchAll();
+console.log(`Desserts: ${desserts.map((r) => r.title).join(", ")}`);
+
+// ── Vegetarian recipes ──
+const veggie = await collection
+  .query(Recipe)
+  .where("meta.vegetarian", true)
+  .fetchAll();
+console.log(
+  `\nVegetarian recipes: ${veggie.map((r) => r.title).join(", ")}`
+);
+
+// ── Easy recipes ──
+const easyOnes = await collection
+  .query(Recipe)
+  .where("meta.difficulty", "easy")
+  .fetchAll();
+console.log(`Easy recipes: ${easyOnes.map((r) => r.title).join(", ")}`);
+
+// ── Ingredients as structured data ──
+const cacioEPepe = await collection.query(Recipe).first();
+if (cacioEPepe) {
+  console.log(`\n--- ${cacioEPepe.title} ---`);
+  console.log("Ingredients (table data):", cacioEPepe.sections.ingredients);
+  console.log("Steps:", cacioEPepe.sections.steps);
+}
+
+// ── Cuisine → Recipes relationship (hasMany) ──
+const italian = collection.getModel("cuisines/italian", Cuisine);
+console.log(`\n--- ${italian.title} Cuisine ---`);
+console.log("Staple ingredients:", italian.sections.stapleIngredients);
+const italianRecipes = italian.relationships.recipes.fetchAll();
+console.log(
+  `Recipes under this cuisine: ${italianRecipes.map((r) => r.title).join(", ")}`
+);
+
+// ── Recipe → Cuisine relationship (belongsTo) ──
+const mapo = collection.getModel("recipes/chinese/mapo-tofu", Recipe);
+const parentCuisine = mapo.relationships.cuisine.fetch();
+console.log(`\n${mapo.title} belongs to cuisine: ${parentCuisine.title}`);
+
+// ── Computed properties ──
+console.log(`\nQuick recipes (<=30 min total):`);
+for (const recipe of allRecipes) {
+  console.log(`  ${recipe.title}: ${recipe.computed.isQuick ? "yes" : "no"}`);
+}
+
+// ── Serialize to JSON ──
+const json = mapo.toJSON({
+  sections: ["ingredients", "steps"],
+  computed: ["isQuick"],
+});
+console.log(`\nMapo Tofu as JSON:`, JSON.stringify(json, null, 2));

package/showcases/recipes/recipes/chinese/egg-fried-rice.mdx

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+---
+course: main
+servings: 2
+prepTime: "5 min"
+cookTime: "10 min"
+difficulty: easy
+cuisine: chinese
+vegetarian: true
+---
+
+# Egg Fried Rice
+
+The secret to great fried rice is day-old rice and a screaming hot wok. This is pantry cooking at its finest — minimal ingredients, maximum technique.
+
+## Ingredients
+
+| Ingredient | Amount | Notes |
+| --- | --- | --- |
+| Cooked jasmine rice | 400g | Day-old, cold from fridge |
+| Eggs | 3 | Beaten |
+| Scallions | 3 stalks | Thinly sliced |
+| Soy sauce | 1.5 tbsp | Light soy |
+| Sesame oil | 1 tsp | Toasted |
+| White pepper | Pinch | |
+| Vegetable oil | 2 tbsp | High smoke point |
+| Salt | To taste | |
+
+## Steps
+
+1. Break up the cold rice with your hands so there are no clumps
+2. Heat a wok over the highest heat until it just starts to smoke
+3. Add oil, then immediately pour in the beaten eggs
+4. Scramble the eggs for 10 seconds until just set, then break into pieces
+5. Add the rice and press it flat against the wok — let it sear without stirring for 30 seconds
+6. Toss and repeat the searing step twice more until the rice is hot and slightly crispy
+7. Add soy sauce around the edges of the wok so it sizzles and seasons evenly
+8. Finish with sesame oil, white pepper, and scallions — one final toss and serve
+
+## Notes
+
+- Freshly cooked rice is too wet and will steam instead of fry
+- A carbon steel wok over a gas burner is ideal but cast iron works too
+- The less you stir, the better the char

package/showcases/recipes/recipes/chinese/mapo-tofu.mdx

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+---
+course: main
+servings: 4
+prepTime: "10 min"
+cookTime: "20 min"
+difficulty: medium
+cuisine: chinese
+vegetarian: false
+---
+
+# Mapo Tofu
+
+The definitive Sichuan comfort food. Silky tofu swimming in a fiery, numbing sauce of doubanjiang, chili oil, and fermented black beans. The combination of ma (numbing) and la (spicy) is addictive.
+
+## Ingredients
+
+| Ingredient | Amount | Notes |
+| --- | --- | --- |
+| Silken tofu | 400g | Medium-firm, cubed |
+| Ground pork | 150g | Or beef |
+| Doubanjiang (chili bean paste) | 2 tbsp | Pixian brand preferred |
+| Sichuan peppercorns | 1 tbsp | Toasted and ground |
+| Garlic | 4 cloves | Minced |
+| Ginger | 1 tbsp | Minced |
+| Scallions | 4 stalks | White and green separated |
+| Fermented black beans | 1 tbsp | Rinsed and chopped |
+| Soy sauce | 1 tbsp | Light |
+| Cornstarch slurry | 2 tbsp | Mixed with 2 tbsp water |
+| Vegetable oil | 2 tbsp | |
+| Chili flakes | 1 tsp | Optional |
+
+## Steps
+
+1. Gently simmer the cubed tofu in salted water for 5 minutes to warm through and firm it slightly — drain and set aside
+2. Heat oil in a wok over high heat, then brown the ground pork until the fat renders
+3. Push the pork to the side and add doubanjiang, stir-frying until the oil turns red
+4. Add garlic, ginger, scallion whites, and black beans — cook until fragrant
+5. Pour in a cup of water or stock and bring to a simmer
+6. Slide in the tofu gently and let it braise for 5 minutes
+7. Add soy sauce and the cornstarch slurry, tilting the wok to distribute
+8. Finish with ground Sichuan peppercorn and a shower of scallion greens
+
+## Notes
+
+- Blanching the tofu prevents it from breaking apart in the wok
+- Doubanjiang is the soul of this dish — don't substitute with generic chili paste
+- Serve over steamed rice to catch the sauce

package/showcases/recipes/recipes/italian/bruschetta.mdx

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+---
+course: appetizer
+servings: 6
+prepTime: "10 min"
+cookTime: "5 min"
+difficulty: easy
+cuisine: italian
+vegetarian: true
+---
+
+# Bruschetta
+
+The simplest Italian appetizer — and one of the best. Peak-summer tomatoes are essential; don't bother making this with mealy off-season ones.
+
+## Ingredients
+
+| Ingredient | Amount | Notes |
+| --- | --- | --- |
+| Ripe tomatoes | 500g | Diced, seeds removed |
+| Garlic | 3 cloves | 1 for rubbing, 2 minced |
+| Fresh basil | 10 leaves | Torn, not chopped |
+| Extra virgin olive oil | 3 tbsp | Good quality |
+| Balsamic vinegar | 1 tsp | Optional |
+| Crusty bread | 1 loaf | Sliced 1cm thick |
+| Salt | To taste | Flaky sea salt is nice |
+
+## Steps
+
+1. Dice the tomatoes, remove seeds, and toss with minced garlic, basil, olive oil, and salt
+2. Let the tomato mixture sit for 15 minutes so the flavors meld
+3. Grill or toast the bread slices until golden and crisp
+4. Rub each warm slice with a halved garlic clove
+5. Spoon the tomato mixture onto the bread and serve immediately
+
+## Notes
+
+- Make this only when you have great tomatoes — it lives or dies by that single ingredient
+- The bread should be sturdy enough to hold the topping without going soggy

package/showcases/recipes/recipes/italian/cacio-e-pepe.mdx

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+---
+course: main
+servings: 4
+prepTime: "5 min"
+cookTime: "15 min"
+difficulty: medium
+cuisine: italian
+vegetarian: true
+---
+
+# Cacio e Pepe
+
+A Roman classic that turns three humble ingredients — pasta, Pecorino Romano, and black pepper — into something transcendent. The trick is building a creamy emulsion without any cream.
+
+## Ingredients
+
+| Ingredient | Amount | Notes |
+| --- | --- | --- |
+| Tonnarelli or spaghetti | 400g | Dried, not fresh |
+| Pecorino Romano | 200g | Finely grated |
+| Black pepper | 2 tbsp | Freshly cracked, coarse |
+| Pasta water | As needed | Starchy — use a small pot |
+| Salt | To taste | Go easy, the cheese is salty |
+
+## Steps
+
+1. Bring a small pot of salted water to a boil — less water means starchier pasta water, which is key
+2. Toast the black pepper in a dry skillet over medium heat until fragrant, about 1 minute
+3. Add a ladle of pasta water to the pepper skillet and let it reduce slightly
+4. Cook the pasta until 1 minute shy of al dente, then transfer directly to the skillet
+5. Remove from heat and add grated Pecorino in small handfuls, tossing constantly
+6. Add splashes of pasta water as needed to form a smooth, creamy sauce
+7. Serve immediately with extra pepper and cheese on top
+
+## Notes
+
+- The pasta water starch is what makes the sauce emulsify — do not rinse the pasta
+- Work quickly once you add the cheese; too much heat will cause it to clump
+- Purists insist on Pecorino only — no Parmigiano

package/showcases/recipes/recipes/italian/tiramisu.mdx

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+---
+course: dessert
+servings: 8
+prepTime: "30 min"
+cookTime: "0 min"
+difficulty: easy
+cuisine: italian
+vegetarian: true
+---
+
+# Tiramisu
+
+The iconic Italian layered dessert. Espresso-soaked ladyfingers and a mascarpone cream that sets overnight into something magical. No baking required.
+
+## Ingredients
+
+| Ingredient | Amount | Notes |
+| --- | --- | --- |
+| Mascarpone | 500g | Room temperature |
+| Egg yolks | 6 | Large |
+| Sugar | 120g | Granulated |
+| Savoiardi (ladyfingers) | 300g | The dry, crisp kind |
+| Espresso | 400ml | Cooled to room temp |
+| Cocoa powder | For dusting | Dutch process preferred |
+| Dark rum | 2 tbsp | Optional, or use Marsala |
+
+## Steps
+
+1. Brew the espresso and let it cool completely — stir in the rum if using
+2. Whisk egg yolks and sugar until thick, pale, and ribbon-like
+3. Fold the mascarpone into the yolk mixture gently until smooth
+4. Quickly dip each ladyfinger into the espresso — just a brief dunk, not a soak
+5. Arrange a layer of dipped ladyfingers in the bottom of a dish
+6. Spread half the mascarpone cream over the ladyfingers
+7. Repeat with a second layer of ladyfingers and the remaining cream
+8. Cover and refrigerate for at least 6 hours, preferably overnight
+9. Dust generously with cocoa powder before serving
+
+## Notes
+
+- The ladyfingers should be damp, not soggy — a one-second dip is enough
+- This must rest overnight for the flavors to meld and the texture to set
+- Keeps well in the fridge for 3 days

package/showcases/recipes/recipes/mexican/chicken-tinga.mdx

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+---
+course: main
+servings: 6
+prepTime: "15 min"
+cookTime: "35 min"
+difficulty: medium
+cuisine: mexican
+vegetarian: false
+---
+
+# Chicken Tinga
+
+Shredded chicken braised in a smoky chipotle-tomato sauce. Originally from Puebla, this is the kind of dish that gets better as leftovers. Pile it into tostadas, tacos, or just eat it over rice.
+
+## Ingredients
+
+| Ingredient | Amount | Notes |
+| --- | --- | --- |
+| Chicken thighs | 700g | Boneless, skinless |
+| Chipotles in adobo | 3 chiles | Plus 2 tbsp adobo sauce |
+| Crushed tomatoes | 400g | One can |
+| White onion | 1 large | Sliced |
+| Garlic | 4 cloves | Minced |
+| Dried oregano | 1 tsp | Mexican oregano preferred |
+| Cumin | 1/2 tsp | Ground |
+| Chicken broth | 1/2 cup | |
+| Vegetable oil | 1 tbsp | |
+| Salt | To taste | |
+
+## Steps
+
+1. Season the chicken thighs with salt and sear in oil until golden on both sides — remove and set aside
+2. In the same pot, soften the onion slices until translucent
+3. Add garlic, oregano, and cumin — cook until fragrant
+4. Add the crushed tomatoes, chipotles, adobo sauce, and broth — stir and bring to a simmer
+5. Return the chicken to the pot, cover, and braise on low for 25 minutes
+6. Remove the chicken and shred with two forks
+7. Return the shredded chicken to the sauce and simmer uncovered for 5 more minutes to thicken
+
+## Notes
+
+- Adjust the number of chipotles to control the heat level
+- This freezes beautifully for up to 3 months
+- Serve on tostadas with crema, pickled onions, and crumbled queso fresco

package/showcases/recipes/recipes/mexican/guacamole.mdx

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+---
+course: appetizer
+servings: 4
+prepTime: "10 min"
+cookTime: "0 min"
+difficulty: easy
+cuisine: mexican
+vegetarian: true
+---
+
+# Guacamole
+
+Ripe avocados, lime, and a little heat. The key is restraint — don't over-mash, don't over-season, and don't make it more than 30 minutes ahead.
+
+## Ingredients
+
+| Ingredient | Amount | Notes |
+| --- | --- | --- |
+| Ripe avocados | 3 | Hass, should yield to gentle pressure |
+| Lime juice | 2 tbsp | Fresh |
+| Red onion | 1/4 cup | Finely diced |
+| Serrano chile | 1 | Seeded and minced |
+| Cilantro | 3 tbsp | Chopped |
+| Salt | 3/4 tsp | Kosher |
+| Ripe tomato | 1 small | Diced, optional |
+
+## Steps
+
+1. Halve the avocados, remove the pit, and scoop the flesh into a bowl
+2. Add salt and lime juice, then mash with a fork to your preferred texture — leave it chunky
+3. Fold in the onion, serrano, cilantro, and tomato if using
+4. Taste and adjust salt and lime
+5. Serve immediately with warm tortilla chips
+
+## Notes
+
+- The avocados must be ripe — there is no fixing an unripe avocado
+- A molcajete gives the best texture, but a fork works fine
+- Press plastic wrap directly onto the surface to prevent browning if you must store it

package/showcases/vinyl-collection/albums/bitches-brew.mdx

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+---
+artist: miles-davis
+year: 1970
+genre: Jazz Fusion
+format: 2xLP
+rating: 5
+condition: good
+---
+
+# Bitches Brew
+
+Three days in August 1969. Miles put electric keyboards, electric bass, and multiple drummers in a studio and told them to play. The result blew jazz wide open and laid the groundwork for an entire genre.
+
+## Tracklist
+
+| # | Title | Duration |
+| --- | --- | --- |
+| 1 | Pharaoh's Dance | 20:05 |
+| 2 | Bitches Brew | 26:58 |
+| 3 | Spanish Key | 17:32 |
+| 4 | John McLaughlin | 4:23 |
+| 5 | Miles Runs the Voodoo Down | 14:02 |
+| 6 | Sanctuary | 10:56 |
+
+## Personnel
+
+- Miles Davis — trumpet
+- Wayne Shorter — soprano saxophone
+- Bennie Maupin — bass clarinet
+- Joe Zawinul — electric piano
+- Chick Corea — electric piano
+- John McLaughlin — electric guitar
+- Dave Holland — bass
+- Harvey Brooks — electric bass
+- Lenny White — drums
+- Jack DeJohnette — drums

package/showcases/vinyl-collection/albums/i-put-a-spell-on-you.mdx

@@ -0,0 +1,35 @@
+---
+artist: nina-simone
+year: 1965
+genre: Jazz / Vocal
+format: LP
+rating: 5
+condition: good
+---
+
+# I Put a Spell on You
+
+Nina Simone at the height of her powers, backed by lush orchestral arrangements from Hal Mooney. This album captures her ability to inhabit a song so completely that it becomes hers forever, regardless of who wrote it.
+
+## Tracklist
+
+| # | Title | Duration |
+| --- | --- | --- |
+| 1 | I Put a Spell on You | 2:34 |
+| 2 | Tomorrow Is My Turn | 2:54 |
+| 3 | Ne Me Quitte Pas | 3:35 |
+| 4 | Marriage Is for Old Folks | 2:13 |
+| 5 | July Tree | 2:17 |
+| 6 | Gimme Some | 2:47 |
+| 7 | Feeling Good | 2:54 |
+| 8 | One September Day | 4:57 |
+| 9 | Blues on Purpose | 2:35 |
+| 10 | Beautiful Land | 2:44 |
+| 11 | You've Got to Learn | 4:42 |
+| 12 | Take Care of Business | 3:11 |
+
+## Personnel
+
+- Nina Simone — vocals, piano
+- Hal Mooney — orchestral arrangements
+- Rudy Van Gelder — recording engineer

package/showcases/vinyl-collection/albums/in-rainbows.mdx

@@ -0,0 +1,35 @@
+---
+artist: radiohead
+year: 2007
+genre: Art Rock
+format: LP
+rating: 4
+condition: mint
+---
+
+# In Rainbows
+
+After the icy electronics of Kid A and Amnesiac, Radiohead made their warmest, most human record. The songs feel lived-in, generous, and — for once — occasionally happy.
+
+## Tracklist
+
+| # | Title | Duration |
+| --- | --- | --- |
+| 1 | 15 Step | 3:57 |
+| 2 | Bodysnatchers | 4:02 |
+| 3 | Nude | 4:15 |
+| 4 | Weird Fishes/Arpeggi | 5:18 |
+| 5 | All I Need | 3:49 |
+| 6 | Faust Arp | 2:10 |
+| 7 | Reckoner | 4:50 |
+| 8 | House of Cards | 5:28 |
+| 9 | Jigsaw Falling Into Place | 4:09 |
+| 10 | Videotape | 4:40 |
+
+## Personnel
+
+- Thom Yorke — vocals, guitar, piano
+- Jonny Greenwood — guitar, ondes Martenot, analogue synthesizers
+- Ed O'Brien — guitar, effects
+- Colin Greenwood — bass
+- Phil Selway — drums