I'm looking forward to a really big 2013.
You may notice the first major change already – the layout of the blog.
I am continually striving to provide relevant and current information with the least distraction. This format is the first step in re-engineering GoodFoodWeek, so I hope you find it as aesthetically pleasing as I do. A huge thanks must go out to my good friend Trevor Brennan who has helped me with completing this task - he is AMAZING! You can find him over at trevorbrennan.com.
Over the course of 2013 I look forward to providing more functionality to the blog (without too much impact on the layout), and certainly welcome any feedback you may have.
Please note that during the coming days or weeks, there may be some teething issues with the new layout of the blog. Please be patient and send me an email, tweet or comment if you are experiencing difficulties.
Tuesday, 3 March 2015
I'm making some changes #14802
Labels:
BBQ,
beef mince,
cooking,
dried chili,
egg,
lemon,
mint,
oregano,
parsley
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