Super elastic effect to design high impact web menu
Dec 31, 2008 Noticias
The effect I want to realize is the following. I have a “layer cloud” with some layer overlapped to the others. On “mouse over” the select layer goes down with a nice animation effect and when you release the element this goes up with an elastic effect:
Take a look at this live preview to see this script in action.
Download source code
Live Preview
1. HTML code
Create a layer which contains all elements in the “cloud” (in this case I used DIV elements):
<div id=“about”>Contact me? <a href=“mailto:myemail@email.com”>My Email</a></div>
<div id=“profile”>This is my <a href=“http://woork.blogspot.com”>website</a></div>
</div>
2. CSS Code
Use CSS to stylize previous elements how you prefer. In this tutorial I used this CSS code:
width: 200px;
padding: 8px;
background: #DEDEDE;
color: #333;
position: absolute;
z-index: 1;
left: 31px;
top: 66px;
border:solid 4px #CCC;
}
#about {
width: 200px;
padding: 8px;
background: #DEDEDE;
color: #333;
position: absolute;
z-index: 1;
left: 80px;
top: 37px;
border:solid 4px #CCC;
}
…
The result is something like this, a “layer cloud” with some layer overlapped to others:
You can add other overlapped layers simply adding new <div> elements in step (1) with the related CSS stlye in step 2. To overlap layer I use CSS properties “position:absolute” and “z-index” for each element.
3. JavaScript code
In order to obtain our elastic effect I used MooTools framework and some lines of Js code.
No fear… it’s very simple! In the <head> tag of the page add a link to MooTools:
Now, copy and paste this code below the previous line of code in the <head> tag of the page (if you prefer you can also copy this code in a separated .js file and import it in your page):
var zindex = 2;
$(‘#container div’).each(function(item){
var o = item.id
var fx = new Fx.Style(o, ‘margin-top’, {
duration: 1000,
transition: Fx.Transitions.Back.easeInOut,
wait: true
});
‘mouseenter’ : function(e){
fx.stop()
fx.start(0,100);
zindex = zindex + 1;
$(o).setStyle(‘z-index’, zindex)
},
‘mouseleave’ : function(e){
fx.stop()
fx.start(0);
zindex = zindex - 1;
$(o).setStyle(‘z-index’, zindex)
}
});
})
});
</script>
In this code I used a MooTools basic knowledge. In the past week I already dedicated several lessons about that. I suggest you to take a look at these post:
- Lesson 1 - Basic Tips for Web Designer
- Lesson 2 - Get elements ID using unobtrusive code
- Lesson 3 - Interaction with Forms
Download source code
Live Preview
It’s all! Do you have some suggest? Add a comment!
A Very Happy new year to all my readers !!
Dec 31, 2008 Noticias

The NYSE and the Nasdaq will close at 4 p.m. on both Dec 31 and Jan 2. Volume should be below average this week as many portfolio managers will be on vacation.
All the best !!
Sincerely,
AC
Tasty Bits of 2008
Dec 31, 2008 Noticias
As 2008 draws to a close, it’s a good time to reflect on the year. I’ve trawled through the archives and come up with a baker’s dozen of my favourite dishes of the year.

Flat bread crackers - I don’t know what was better, the dead simple recipe or the look of those finger-shaped shards.

Zucchini Falafel - part of my falafel odyssey, I even managed to make an oven baked version of Sweet Potato Falafel.

Gözleme - consider it a type of middle-eastern pizza but the secret is the dough - made with just yoghurt, self-raising flour and salt, it was a revelation.

Stuffed Sardines - if you think you don’t like sardines, then try this recipe, I think it might just convert you.

Garlic Butter Tiger Prawns - a little bit decadent but a whole lot of delicious.

Torta della Nonna or Grandmother’s Pie - these next two couldn’t be split so I’ve included them both. I loved this as each bite brought back memories of Italy.

Torta Meringata con Mele or Apple Pie with Meringue - an edible memory. For very special occasions my mother would make this torta and I can’t believe it took me this long to make it myself.

Queen of Puddings - for such a regal sounding dessert, it really couldn’t be anymore “peasant” in nature.

Chocolate Pecan Cookies - these were dubbed “the best cookies ever”

Fig Twist - I didn’t do that much yeast baking this year but this one I’m glad to have found the time to make.

Strawberries and Basil Compote - macerated strawberries find their ideal and usual match in basil. At the base of each dish is a sweet basil pesto made with fresh basil, pinenuts and icing sugar.

Milk Ice Cream - If I was only allowed to eat one ice-cream, it would be this one.

After those twelve, lucky 13 must be a refreshing beverage and Mint Tea made with gunpowder green tea and fresh mint leaves is the perfect tonic.
Here’s hoping 2009 will be the tastiest yet!
Stock Picks and Trade Ideas for Wednesday - POT , SJI, VLO, CLF
Dec 30, 2008 Noticias
Chart courtesy of www.stockcharts.com ( click to enlarge )
That’s all Folks.
AC
Retrospective of 2008
Dec 30, 2008 Noticias
AC
Stock Picks and Trade Ideas for Tuesday - YHOO, CIEN, SIGM, NVDA
Dec 30, 2008 Noticias
Chart courtesy of www.stockcharts.com ( click to enlarge )
Chart courtesy of www.stockcharts.com ( click to enlarge )
Disclaimer : Trading stocks involves risk, this information should not be viewed as trading recommendations.The charts provided here are not meant for investment purposes and only serve as technical examples.
That’s all Folks. See you tomorrow !!
AC
Opening the veil on 2009
Dec 30, 2008 Noticias
Opening the veil on 2009, it will be recommended to maintain a cautious attitude towards the stock market, especially with regard to investments with shorter horizon 3 to 4 months, as high macroeconomic difficulties and high uncertainty and risk will have an impact on this class of assets. The sentiment towards global equity markets has become more dangerous at this moment, so the situation should continue to be marked by instability. The volatility in the market will therefore remain high for some time. This effect becomes more dangerous in a market with little liquidity as we have seen lately . In recent months, the macroeconomic risks have increased significantly for developed economies and have had a more obvious impact on the results of major companies, many analysts are anticipating a negative growth in first 6 months in these economies. The most important key catalysts of the companies still exist, but I believe that there is still a great distance to go before the market is sufficiently strong to release it.
Pure adrenaline!!
Dec 30, 2008 Noticias
AC
College funds
Dec 30, 2008 Noticias
Mixed Tomato Salad
Dec 29, 2008 Noticias
The Russians are here!

Black Russian tomatoes that is and I for one, welcome their arrival.
It’s a tomato that I’ve had miserable luck growing. I think in all my attempts I’ve only ever managed to harvest one lone tomato. So when I noticed one of the stallholders at Prahran market had them, they quickly ended up in my shopping basket.

They were soon joined by these adorable red and yellow cherry tomatoes.

With a few more ingredients I was able to mimic a tomato salad I’ve been enjoying lately at Church Street Enoteca.

Luckily I was able to find some of my favourite anchovies - these are by Agostino Recca

and while they aren’t overpowering, they do have much more flavour then the Entreislas Anchovies I used in the eggplant stacks.

Mixed Tomato Salad with Buffalo Mozzarella and Anchovies
Black Russian Tomatoes
Red and Yellow Cherry Tomatoes
1 buffalo mozzarella - I used Shaw River, ripped into bite sized pieces
Anchovy fillets, sliced finely
Aged Balsamic Vinegar
Extra Virgin Olive Oil
sea salt
snipped chives
basil leaves, ripped
Sliced the Black Russian tomatoes into wedges and cut the cherry tomatoes in half.
Place the tomatoes in a bowl and sprinkle over with the sliced anchovy fillets and snipped chives - toss gently to combine.
In a small bowl, whisk together the balsamic, oil and a pinch of sea salt until amalgamated. Drizzle this over the tomatoes and toss to combine. Finish with a sprinkling of ripped Basil leaves.
To serve, transfer a quarter of the salad into your serving bowl and scatter pieces of mozzarella over the salad, top with another quarter of the salad and some more mozzarella pieces. Repeat until all ingredients have been used.
Drizzle over with the collected juices and finish with a little more ripped basil.






