diff --git a/media/magiun2/anise_cup.jpeg b/media/magiun2/anise_cup.jpeg index ce5bbc1..dad3bf9 100644 Binary files a/media/magiun2/anise_cup.jpeg and b/media/magiun2/anise_cup.jpeg differ diff --git a/media/magiun2/unnamed.png b/media/magiun2/unnamed.png new file mode 100644 index 0000000..1ea934e Binary files /dev/null and b/media/magiun2/unnamed.png differ diff --git a/src/components/Order.vue b/src/components/Order.vue index 04c450c..73716a3 100644 --- a/src/components/Order.vue +++ b/src/components/Order.vue @@ -3,7 +3,7 @@ * { border: 0px black solid; - background-color: #F7F7F7; + background-color: white; } diff --git a/src/components/SecondEditionPage.vue b/src/components/SecondEditionPage.vue index 2a96b4c..3e7497a 100644 --- a/src/components/SecondEditionPage.vue +++ b/src/components/SecondEditionPage.vue @@ -3,21 +3,24 @@ @import url('https://fonts.googleapis.com/css?family=Inconsolata&display=swap'); @import url('https://fonts.googleapis.com/css?family=Open+Sans&display=swap'); @import url('https://fonts.googleapis.com/css2?family=Poppins&family=Raleway&family=Work+Sans:wght@900&display=swap'); - +@font-face { + font-family: 'Happy Times'; + src: url('../../dist/fonts/happy-times-NG_regular_master.otf'); +} * { border: 0px black solid; - background-color: #F7F7F7 !important; + background-color: #FFD600 !important; } body { - background-color: #F7F7F7; + background-color: #FFD600; min-height: 100vh; } #magi { - width: 60%; + width: 40%; z-index: -1; padding: 20px; --color-stop: #fff5f5; @@ -29,36 +32,22 @@ body { } #mag_title { - font-size: 400%; + font-size: 450%; /*color: #ffcccc;*/ - color: #333042; + color: #1B75BC; font-family: 'Work Sans', sans-serif; text-align: center; z-index: 1; - border-top: 3px #ffcccc; - border-left: 3px #ffcccc; - border-style: solid dotted; - /*border-radius: 0px 72px;*/ padding: 6px; - /*height: auto;*/ - /*-webkit-text-stroke: 1px #333042;*/ - /*transition: all .1s ease;*/ -} -#mag_title:hover { - /*border-radius: 0px 72px;*/ - box-shadow: 6px 6px #ffcccc; } + #mag_subtitle { font-size: 200%; font-family: 'Work Sans', sans-serif; - color: #333042; + color: #1B75BC; text-align: center; - border-right: 3px #ffcccc; - border-bottom: 3px #ffcccc; - /*border-radius: 120px 0px;*/ - border-style: solid dotted; height: auto; padding: 6px; } @@ -73,18 +62,6 @@ body { width: 60%; } -.icons p { - text-align: center; - font-size: 20px; - font-family: 'Poppins', sans-serif; - color: #333042; - padding-top: 10%; - text-decoration: 2px underline #ffcccc; -} - -.icons { - padding-bottom: 40px; -} .col-md-2 { border-right: 3px dotted #ffcccc; @@ -96,32 +73,28 @@ body { } #toc { - color: #333042; - font-family: 'Work Sans', sans-serif; + color: #1B75BC; + font-family: 'Happy Times'; text-align: center; - font-size: 300%; - padding-top: 20px; - padding-bottom: 20px; - border-top: 3px solid #ffcccc; - border-left: 3px dotted #ffcccc; + font-size: 100%; + text-align: center; + border: 8px dotted #1B75BC; + padding: 5px; } -.item { - height: auto; - width: auto; - text-align: center; - margin-bottom: 20px; - color: #333042; - font-family: 'Work Sans', sans-serif; +a { + color: #1B75BC; } -#menu_title { - text-align: center; - font-family: 'Work Sans', sans-serif; - font-size: 150%; - margin-bottom: 30px; - margin-top: 80px; - color: #333042; +.author { + color: #1B75BC; +} + +#edition { + color: #1B75BC; + font-family: 'Happy Times'; + margin-top: 55px; + } @@ -170,15 +143,6 @@ body { } } -a:hover { - color: #ff4c2b; - text-decoration: none; - -} - -a { - color: #333042; -} #main_container { padding-top: 100px; @@ -236,16 +200,19 @@ a { - +

Magiun

 - + + + Summer 2021 + - + @@ -258,15 +225,21 @@ a { - - -

Paper Thin

-

Simmered Egg

-

Chicken Soup for Soul

-

Christmas Dinner

-

We do what we can with what we have

-

Have you eaten yet?

-

Adapting to adaptations

+ +

PAPER THIN
Yoana Buzova

+
+

SIMMERED EGG
Dorothy Cheung

+
+

CHICKEN SOUP FOR SOUL
Patricia Cirtog

+
+

CHRISTMAS DINNER
Valentina Vella

+
+

WE DO WHAT WE CAN WITH WHAT WE HAVE
Raluca Chereji

+
+

HAVE YOU EATEN YET?
Witold van Ratingen

+
+

ADAPTING TO ADAPTATIONS
Inge Hoonte

+ diff --git a/src/components/anise.vue b/src/components/anise.vue index dfd5066..3281944 100644 --- a/src/components/anise.vue +++ b/src/components/anise.vue @@ -85,16 +85,19 @@ a { margin-bottom: 30px; } -#anisecup { - transform: rotate(90deg); - width: 40%; -} - #aniseillu { margin-left: 20%; margin-bottom: 0px; } +.recipe_title { + padding-bottom: 20px; +} + +.recipe { + margin-top: 20px; +} + @media (max-width: 575px){ .small_icon { display: none; @@ -122,14 +125,21 @@ a {

xxxxxxxxxxx

 + - + + +
- +
- - + + + +

Adapting to Adaptations

+ +

essay and recipes by Inge Hoonte

@@ -137,29 +147,7 @@ a { - - -
- -
- - - - - - - - - -
- - - - -
- - - +

The majority of my cooking consists of throwing together whatever's in my fridge and cupboards. And, gladly, what I've grown or surprisingly harvested from the yard that came with my new apartment!* @@ -185,49 +173,61 @@ Like most people, the way I cook (and shop) has changed. It's more sparse, proba - - -

- -
- + - - - + + + +
+ +
+ +

POUR YOURSELF A QUARANTINI

+ + + + +

In a mid-sized pan, pour 1L of dark/organic apple juice, or apple cider. Add 2-3 cm raw ginger in thin slices. Add 1 star anise, 3 black peppercorns, 3 whole cloves, and 1 cinnamon stick (or ground). Heat the mix, but don't let it boil.

The recipe calls for 400ml of brown rum (I used Kraken, which is nice and spicy already). I used about 200ml, halved the recipe, and ended up adding too much anise in relation, don't recommend, it becomes too licorice-y. You can make it right before you need it and as much as you need, or store it in the fridge.

- - +

Optional adaptation: Start the other way around, and add all the spices to the rum, instead of the apple juice.

My family has a wide range of likes and dislikes and I kept this in mind too much. Mom is on a low carb diet to balance her insulin levels, so I replaced apple juice with zero sugar ginger ale, served cold. My sister doesn't like warm alcoholic drinks, nor ginger. So she got plain cold spiced rum (already infused with ginger, I hoped she wouldn't notice and she didn't). Her boyfriend appreciates fine liquors, so I added a double dose of rum to his mix. In the end, the original recipe was so completely warped, that I ended up making it again for myself on December 31st, solo, the way I wanted to make it.

+
+ + - + + +

CHOCOLATE COVERED ANYTHING

- + + + + - + + + +
- - - -

CHOCOLATE COVERED ANYTHING

Ingredients
One 100g bar of dark chocolate (72-85%)
About 150g of cut up pieces of dried fruit

+

Adaptation
75g
100g of anything that tastes great with chocolate!

Needed: small wooden spoon, chopsticks.

@@ -236,15 +236,16 @@ My family has a wide range of likes and dislikes and I kept this in mind too muc

Place a small, sturdy ceramic bowl inside a pan with water. Use the burner that's closest to your working area. Bring to a boil and let it simmer low. Break the chocolate into pieces and add to the bowl. Stir with a small wooden spoon until it's all evenly melted.

- - +

-

Adaptation
75g
100g of anything that tastes great with chocolate!

+

Throw a couple pieces of fruit/nuts into the chocolate and make sure they're fully covered. Use chopsticks to retrieve them, let the excess drip back into the bowl. Lay the candy on the baking sheet, leave a bit of space in between. If you have any chocolate left at the end, you can drip it in a fun shape. When you're all done, place the sheet in the fridge for about 30min or until hard.

+
+ + - - +