Some change is gonna start happening around here.

No, I am not pregnant.

I’m changing up my blog. Nothing wild and crazy, not to worry. Here’s what’s gonna happen:

First, I’m switching to WordPress. I don’t have the BEST reason for this other then I hear it’s easier and has more capacity for growth. My blog is growing!!!! Which is SUPER exciting, and all thanks to you guys, my readers. I’ve been trying to figure out ways to keep up with my expanding blog, and so far, this seems to be a step in the right direction.

Second, since were going to WP (wordpress), why not change the ENTIRE look of my blog to? Ya, that’s gonna happen… No really it is.

I’m not 100% sure when the switch is going to go ‘live.’ I think we almost have all of our ‘ducks in a row.’ But I’m nervous. I’m nervous I’m going to loose EVERYTHING somehow in the transition. Content, recipes, pictures, followers. I’m sure this is an irrational fear, but ‘technology’ isn’t my thang. Cake, cookies, crostini. That’s my thang. I’ve worked really hard on my blog. I’ve spent I don’t even know how many hours in the kitchen making food. Then hours attempting to tickle, giggle, and coerce the food into smiling pretty for the camera so this ‘non- photographer’ can at least get some sort of decent picture from it.

Truth: I am NOT a photographer of ANY kind. Yes, I own a DSLR, but this does not just MAKE me a photographer. I know the word ‘aperture’ exists though I have no clue what it means.

I blog for myself; because I love it. But at the same time, is there maybe an ounce of hope that I can somehow turn what I LOVE to do into what I’m paid to do? I know, it sounds like a pop up ad in facebook. But it’s true. If you’re a food blogger, or shoot, any kind of blogger reading this, you know what I’m talking about…

So you’ve been warned about the changes… But if you’re like me, you’ll forget. So I’ll keep reminding you :)

If you have any suggestions for me as I make this transition, PLEASE let me know…I’d love to hear from your experiences on this!

In the meantime, I tried figs for the first time. Well, for the first time outside of a fig newton cookie. Which, holy cow, those things are GOOD. I forget how much I love them, which is really a cryin shame that I could forget about something so delightful. Food bloggers take insane pictures with figs. I mean really, are figs photogenic or something? Let me tell ya, peanut butter, that stuff is NOT photogenic, nope, not in any way shape or form! But figs are. They are also versatile, you can use them in sweet and savory dishes, cooked or raw…so now I had to chose how to use my figs, other then plopping them in my mouth.

I’m all about easy entertaining. You gotta have a pantry, fridge and freezer with just a few basic things and you can have yourself a last minute homemade happy hour in no time! My pantry always has a bottle of cheap wine and sparkling water (add me simple syrup and frozen fruit, and you got yourself sangria!) My freezer always has a loaf of french bread that’s been frozen when fresh. And my pantry always has canned diced tomatoes. My fridge and counter tops are littered with random other things, like fresh figs, tomatoes and onions this time around. But next week, it might be butternut squash, mushrooms and pears…

Here are 2 crostinis that take all of 10 minutes to prepare, and will totally impress your friends.

Honey Fig Parmesan Crostini
1 loaf (16 ounces) french bread
3 figs, thinly sliced
1 cup shaved parmesan (I buy the blocks and shave it myself)
olive oil
Honey

Preheat the oven to 400 degrees.

Slice the loaf into 1/2 inch thick slices. Brush each slice with a little olive oil. Lay them in a single layer on a baking sheet. bake for about 8 minutes, until the tops start to turn brown and they are getting ‘crusty.’ Remove form the oven.

Sprinkle with shaved parmesan, a layer of sliced figs and drizzle with honey. Serve on a platter with a glass of sangria.
*You can totally sub out the cheese for goat cheese, ricotta or even feta.

Pesto Parmesan Bruschetta Crostini
1 loaf (16 ounces) french bread
1/3 cup prepared pesto (I get the stuff from costco)
1 batch bruschetta
parmesan for sprinkling

Preheat the oven to 400 degrees.

Slice the loaf into 1/2 inch thick slices. Dollop a little pesto on each slice and spread it around. Lay them in a single layer on a baking sheet. Bake for about 8 minutes, until the edges start to turn brown and they are getting ‘crusty.’ Remove form the oven. Top with fresh bruschetta and sprinkle with parmesan.

*You can sub half of the tomatoes in the bruschetta with canned diced tomatoes. Just drain the juices, rough chop the tomatoes, and mix them in. This is a little trick I use to help make the 1 lonely tomato I have on the counter go a little further in things like bruschetta.