counter-theme-screenshot

WordPress Project Recipe

Ingredients
  • Have a static home page with comments removed throughout the site ✓
  • Have a link to the original theme (Please note that the description of this theme on this link is for the pro version. The free version doesn’t offer even half of the capabilities the pro version does. I am using the free version for this project.) ✓
  • Be fully responsive ✓
    • On the Contact page, I have opted for the embedded Google map to only appear on large and medium screens. It will disappear on small devices.
    • On the Services page, the images are displayed left, right, left and when in mobile view this would make row 1 with the image first, text second; row 2 text first, image second; and row 3 image first, text second. So I created an additional row that is only displayed on small screens so that row 2 displays image first, text second to match the others.
  • Have a thoroughly well-designed and consistent aesthetic ✓
  • Be filled with relevant content ✓
  • Have a working nav system(s) ✓
  • Use a contact form plug-in with working contact form ✓
    • Contact Form 7 (See Contact page)
  • Use a gallery/slideshow/lightbox widget ✓
    • Envira Gallery (See Menu page)
  • Use other customized widgets (ALL individually noted and linked in your Posts/News/Blog page) ✓
    • Social Icons Widget by WPZOOM located on every page in the footer
    • Beaver Builder Plugin used for About, Services, Menu, and Contact pages
Additional requirements:
  • Create and use a child theme based on your chosen theme ✓
    • I created a counter-child theme
  • Utilized a Google Web font via head tag & stylesheets ✓
    • Balthazar is used for h1 and h2.
  • Customize the styles beyond the Dashboard (using CSS placed on the stylesheet of the site) ✓
    • I altered the active link color (as seen above under widget requirement) and hover link color (as seen in the .main-navigation) from the theme’s original orange to my chosen red color (#710F11) used throughout the site and made the text bold (within CSS not HTML). This theme is very minimal unless you buy the pro version, and therefore doesn’t allow for a lot of things to be changed via the Customizer, including headers, text colors, margins. Those I’ve had to either make classes for and add additional CSS under the “Additional CSS” option or go into the stylesheet to change. Additional changes include font-size increase for the h1 and h2 elements, as well as bottom-margin adjustment for the “.single-page .entry-title” class (h1 titles on the subpages About, Menu, Contact, and Services) to 0 for the pages, and from 1.5em to 0.75em for the @media screen and (min-width: 1024px). I also changed the button link and hover colors on the Home and Contact pages.
Directions

Build a WordPress site. The site will not be solely a blog, but rather for a business, organization, or periodical of some kind. The site must consist of 5 separate pages (such as Home, Services, Gallery (I created a Menu page that features a gallery of food images — hope that works!), About, Contact, and must have a News/Blog/Posts page). Choose and install a theme. The theme must be fully customized for your purposes (modified styles, etc.).


blueberry-scone

Blueberry Scone Recipe

Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus more for sprinkling tops
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 1/2 cups fresh blueberries, picked over and rinsed
  • 1 teaspoon grated lemon zest
  • 1/3 cup heavy cream, plus more for brushing tops
  • 2 large eggs, lightly beaten
Directions
  1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.

  2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

  3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

  4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.