Time To Redecorate

Alright I’ve finally prioritized a few things and finished with a bunch of cleaning up. Now I can get this site going again.

First things first, as I’m sure you can see, I’ve redesigned the layout of the site and upgraded to the latest version of Wordpress. Not sure if you’ll like it but with the other design there just wasn’t much room for growth on page real estate. Like where I could put the Flickr photos at the top. Not to mention the colors made my eyes hurt. But maybe this new design will make YOUR eyes hurt HA! Also, since I’ve converted from a 2-column layout to 3-column everything may look a bit cluttered at first. There were many reasons for doing this but it is something I wanted to do. If you want something more noticeable, like where you don’t have to scroll down a lot, let me know. I think I have all of the major bugs worked out but if something is messed up please report it.

Now, I started this site to strictly focus on “traditional” asado in Argentina and I intend to keep it that way for the most part. However, I’m going to continue to mix in a few other “off the beaten path” type posts just to keep things going. You know, like the Pizza a la parrilla or barbequed turkey type posts. Now those did have something to do with a grill and Argentinean cuisine but don’t be shocked if I mix in a few other posts regarding my culinary cooking adventures. Why? Well let me explain a bit. I can write up posts to finish up the rest of the typical cuts of meat used in a asado, I have many drafts sitting on the drawing table, but I really need to post the photos along with them. If I don’t then who knows when I’ll get around to taking the pictures to supplement them. Also, I might miss something that can only be remembered while cooking and taking notes. Better, for me at least, to get it all taken care of at the same time. Like what BBQ Junkie : pointed out here, it takes out the fun but needs to be done. Therefore, instead of having long lags between posts I should drop down some off the wall experiments or write about other regional items I cook to keep this site a little higher up on the freshness scale. I thought about starting another food site to keep things separate but one would end up lagging behind the other. So let’s just see how this works out. It won’t be much, I promise, but just enough to where you don’t have to wait a week, a month, or whatever to see a new post.