{Announcement} Pardon my "crumbs"...

First off, happy Friday! 

I wanted to inform my readers that over the next 5 days Katie's Cucina will be undergoing major changes. These are all extremely positive changes and are much overdue. The entire blog will be moving off of the blogger platform and on to our own server utilizing WordPress.org. 

Here are a few exciting new features you can look forward too: 

• Printable recipe cards. Since blogging full time in November of 2009 this has been the number one request to come through. It will be super easy to now print out any recipe you desire via Katie's Cucina! *Be patient with me--converting 500+ recipes into this template is going to take some time. I hope to have every recipe converted to this new template by the end of March. 
• Better navigation/recipe index. Over the next few months I will be rebuilding my recipe index for quick and easy navigation. If your in the mood for a dessert you won't just be able to search "desserts" you will also be able to search by cake, cheesecake, cookie, cupcake, pie, etc... This, too will take me quite some time and I hope to be completed with this update by late spring.
• New logo and design. Enjoy the bright green and black text now, because I am doing a complete 360 with logo and design. Words can not express how excited I am to share with you my new look and feel. I've shared it with a handful of family and friends and each person was smitten over the new logo! 
• Restaurant Reviews / Foodie Travels. I plan to keep up with my foodie travels segments and in addition hope to bring you more local restaurant reviews. 

While my blog is being reconfigured this weekend I'll be attending the Southeast Produce Council Conference where I'll get to learn about new produce and products from local and national produce vendors. AND in just 15 short days I'll be attending Food Blog Forum Orlando! I will be doing live social media reporting during both events, and I'd love for you to follow me on Twitter and of course Facebook if you aren't doing so already.

I know I'll be a busy lady for the next few months, but I also know that it will be so incredibly worth it. I am truly bursting at the seams to share what great things are in store for Katie's Cucina. 

Happy cooking!

^katie