diff --git a/README.md b/README.md
index ea49cdb2..610c8f0d 100644
--- a/README.md
+++ b/README.md
@@ -5,6 +5,14 @@ Potato
 
 If you fork this you can say that you forked a potato.
 
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
 ![potato](http://i.imgur.com/dRnvRZZ.jpg)
 
 Forking potatoes is an ancient and well-mannered tradition.
@@ -32,3 +40,12 @@ If you have forked the potato and are looking to submit a pull request, please a
 - Please "mash your potatoes" (squash your PRs with interactive rebase).
 - If a comment inquiring for more information is made on your PR, a reply is expected within a week. The request will be closed if not.
 - To stress: **no non-potato-related items**.
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
+![potato](http://i.imgur.com/dRnvRZZ.jpg)
diff --git a/src/main/recipe.txt b/src/main/recipe.txt
index 26d235f7..63955d55 100644
--- a/src/main/recipe.txt
+++ b/src/main/recipe.txt
@@ -8,3 +8,4 @@ First bake.  My best advice for how long to bake a potato — in two rounds!  Fo
 Brush the potato with melted butter (or oil). Next, carefully remove the potato from the oven.  Use a pastry brush to brush the potato with melted butter (or oil) evenly on all sides.  Sprinkle the potato with a generous pinch of Kosher salt. (I like mine fairly coarse so that you get a bit of a crunch.)  Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides.
 Second bake. Bake for an additional 20 minutes.  Then very carefully, use an oven mitt to squeeze the potato (it will be hot) to check for doneness.  If the insides are nice and soft and give under pressure, remove the potato from the oven.  Otherwise, continue cooking in 5-minute increments until the potato is ready to go.  Cooking time will vary depending on the size of the potatoes, but on average, they typically take 45-55 minutes to cook.
 Cut, squeeze, fluff, season and serve!  Finally, slice the potato open lengthwise with a paring knife, give it a good squeeze to open it up, fluff the insides with a fork, add your favorite seasonings or toppings.  Then a perfectly crispy-on-the-outside, soft-and-fluffy-on-the-inside, and oh-so-delicious baked potato will now be yours to enjoy!
+