Ask the Audience:Shameless Plug for Feedback

hmm... the front page seems a little crowded... i'd like to see it more streamlined!

I usually read in google reader, but when I visit to comment the site looks MUCH better than before. At one point, there were so many ads and add-ons that I had a hard time distinguishing your content from outside content/links. I really like the new look. I'm sure a lot of work went into it, but the site still looks "the same" (basically, you kept the same branding and that's a good thing in my book).

I love the clean lines and stark layout. It's easier to read and I think it is a lot less cluttered. Th headers make it easy to find a particular topic instead of having to scroll through all recent posts. Great job!! :)

I like it...it gives me lots to look at on one screen while feeding the baby. What happen to Menu Monday? I need ideas! I would have to say three out of my seven meals came off of this site:)

I've got you in google reader, so I have no opinion on the new look (yet). However, I will most definitely be at ConvergeSouth, and I'm looking forward to seeing you there :)

Hi! I like the site in one long stream ... that way I can scan ... and move on to the next topic if something doesn't affect my family. I visit almost every week day!

It is visually clean but busy at the same time if that makes sense. Nothing seems to stand out. It took quite a while to load on my slow connection. I read your site on my feed reader anyway so it doesnt really matter to me. Still love you.

Hello!

I love this site, even though it has a lot going on. It seems modern and urban with a retro feel?! Does that even make sense?

One of the things I like best is being able to read a little snippet about a lot of thing and then click a link to read more. Your advertising is very minimal and stands out in a good way.

Also, thank you so much for including me in your aggregator.

Take Care

Trixie
http://farmhomelife.blogspot.com/

I'm not really sure why everyone thinks it looks so busy. To me it looks far cleaner than it did before. The 2 sidebars on either side didn't look so great, the new look is much better.

Love your site, but I'm not sure about the new look, sorry. I haven't looked around a lot, but at first glance the home page looks "cheaper" maybe and a little busy. By cheaper I mean a little more common and less handmade than before? A little less original? I guess I don't know exactly how to express that sentiment, sorry.
Technically speaking, the gradient bar at the top of the page is unnecessary and if you're window is wider than the bar, the edges show, it no longer fills the window. For the navigation at the top of the page, the images are too large and close to the line below and the privacy policy link actually hits the line. And, I think the big chunk of white space between wash and the text navigation is a little distracting. I am a designer myself and these are things I would notice if I was designing the page. Hope you don't mind constructive criticism.
I do love your site however, keep up the great conent!

I like the busy-ness. It makes me feel like I have lots of choices, but that's the response of an obsessive infovore. It reminds me of google news and other treasure troves. I'm always a little sad when I run out of things to click on.

I will be at convergeSouth and CANNOT WAIT!

Hmm.... well, I read your posts through Google Reader, plus I just moved and didn't have internet for a week and a half, so I missed that you had made some changes.

Looking over it...... Honestly, it does seem a bit busy when you get to the home page.

For Half & Half, mix 50% whole milk with 50% single cream.
About the nearest you'll get to Velveeta is something like mild cheddar slices; they'll melt in a similar way.
Graham Cracker is much similar to digestive biscuit.
Not sure about the dry Italian seasoning, but a major constituent is fennel.
meat cuts are different, but after all said and done are the same animal.
Chuck steak is just that, round is like rolled sirloin, pot roast is what you'd call brisket; London Broil is broadly equivalent to flank steak

Hope this helps.

Amanda, In the future I'll try to do a better job of noting UK equivalents. Here is a great resource of explaining differences between ingredients: http://www.uta.fi/FAST/US1/REF/foodx.html Also, it's acceptable to use single cream where half and half is called for.
Mom of three,
I'll do some research and see if I can't figure out how to exclude posts so there are no repeats.
Thank you for the feedback

THe new site is a little busy for my liking. Especially since some posts show up under more than one heading.

Not planning on going to the conference. Have a conference on DNA this weekend.

I love your site but there is one problem I have and it makes many of the ideas and recipes unusable for me. Some of the items / ingredients just aren't available in the U.K. Recipes using things like half and half, velveeta, grahams crackers, envelopes of seasoning specially the dry Italian dressing are just not possible for me to use.

Plus you use certain cuts of steak like chuck, round, pot roast that we don't have here or they're called something else but I've been unable to find out what.