The full saying goes “plus ça change, plus c’est la même chose” (click on link for pronunciation audio).
It’s a phrase attributed to French critic, journalist and novelist Jean-Baptiste Alphonse Karr, often translated into the English as “the more things change, the more they stay the same”. The phrase is one that I have some fondness for. Don’t ask me why. I just do. Anyhow, personal feelings aside, it’s my way of introducing the main topic of this post, which is that of change.
As I’d indicated during my Hiatus post, among a many other thing I’d had to attend to, one of them was to do a little work on the look and feel of the blog. “A new paint job here. A polish there”.
Well, so I wrote.
There are a number of changes you may notice, an obvious one being the change in design.
Here’s a side-by-side comparison between the two sites:
As pretty as the new one may look (at least in comparison), there’s still a bit of work to be seen to. Hence the whole soft launch thing in the blog post title. There’s much polishing to be done (especially with previous posts) and new features to be eventually implemented. Any help, feedback or advice that you guys might have for the new blog site would be very much appreciated :)
As of this post, this will be the final post for theheartoffood.blogspot.com blog. Please make sure to update your links, bookmarks etc. to theheartoffood.com. The first post for the theheartoffood.com blog will be posted on the 14th August, so make sure to swing by then to check out the new post.
To conclude this closing post for theheartoffood.blogspot.com blog, even though there are changes in place and there are those that are still to come, little else will change. It will still be the same old me, using the same old camera, posting in the same old fashion. As they say, “plus ça change…“.