My name is Jillian, and I am a senior in high school. I took an Intro to Web Design class in 10th grade, where we learned HTML and CSS by using Dream Weaver. I enjoy coding and learning new computer languages in my free time. I also love to cook, so I was excited when I heard the theme for this year's competition. I had a great time making the recipes and taking the photographs for the site, along with coding the site itself.
I used Sublime Text to edit my HTML, CSS and Java Script. My images were edited in Photoshop Elements 10. I used YouTube to publish my video.
All photographs on the site are mine. Clip art in the menu bar is from Open Clipart.
In order to improve loading time, I used a JavaScript preloading method from Perishable Press in the header of each page. This stopped the background images from slowing the loading of the page by generating them last.
The accordion sliders on my "Baked Goods", "Dips and Dressings", and "Sauces and Soups" pages used jQuery and information from from their documentation. In order to allow for targeted opening, I used information from Terry on Stack Overflow. I formatted the code to start with all sections closed on page load, changed the style of the headers and text, and modified the display and positioning properties to fit the layout of my site.
For the Tip-Moose, I used the Directional Tooltip code from Chris Bracco. This allowed me to change the area the tooltip appeared in. I modified the stylesheet to match the text and coloring I wanted, and had to change the positioning to work on my site.
I often referenced W3 Schools for HTML and CSS syntax.
Roasted pumpkin seeds are a delicious treat for fall. Crunchy, salty, sweet, spicy, they can be made any way that you like them. Store-bought pumpkin seeds tend to be expensive, have boring flavors, and are never fresh out of the oven. As an added bonus, if you make pumpkin soup, or carve jack-o-lanterns, you can use those seeds. In fact, I recommend using seeds fresh out of a pumpkin for the freshest taste. Just remove as much pulp as possible, rinse them with cold water in a strainer, and lay them to dry on a paper towel. They don't have to be perfectly dry before they get roasted, but the drier they are, the crisper they will be.
Ingredients
Preheat the oven to 400° F, and line a baking sheet with aluminum foil. Toss the pumpkin seeds with the oil, and then the spices. Spread them in an even layer on the pan, and roast in the oven for 20-30 minutes, stirring every 10 minutes. They are finished when lightly browned and crispy. Enjoy right out of the oven, or store in an airtight container.