I’m here, I’m here and my blogiversary!

Dear all,

Thank you so much for your wishes on our move back to India. We are here and still in the process of settling down. And no, I have not started cooking yet. Other than still being pampered around, work has been keeping me quite busy and away from the kitchen. But I will, soon, reconnect with my passion. I am just hoping I haven’t lost my mojo!

And as I was composing this post today, I realized that it has been a year since I started Kitchen Aromas! Traa-laa-laa, I am wishing myself a happy blogiversary! For the coming year, I do hope to write more about traditional cooking and recipes, from my real home, in Bangalore!

Here is wishing all of you fun-filled holidays and best wishes for the coming year! And of course, wishing all the foodies happy and healthy cooking and eating!

And a final note: I have a new blog where I will be writing about life in Bangalore. It is still brand new and I hope to bring it to good shape soon. Here is the link:

http /bangaloreorama.blogspot.com/

 

Where I’ve been and where I am going….

Umm, that sounds deep. Believe me, it is not meant to. Where I’ve been – something I want to answer if you thought I abandoned my foodie blog and ran away. I’ve been busy. Busy packing. Not just our suitcases, but the whole household. Where I am going – the whole family is going. We are moving. We are moving back to INDIA!

It is a big move and needless to say quite stressful. Also needless to say that there are no worthy aromas coming out of my kitchen right now. They probably won’t for a while too! I will be taking a break from blogging for a bit. I’ll be hopping on over to yours when I get some time! I’ll be back as soon as I can with tidbits from India. 

Wish all of you happy and healthy cooking!

 

Too colorful: Summer Tomato Salad

 Here is saying adios to the summer season with this ruby red and golden cherry tomato salad! I found these juicy and beautiful bombs at the farmer’s market last weekend. No recipe, really. I cut the tomatoes in half and tossed them with torn basil leaves, a tbsp of extra virgin olive oil, freshly ground pepper, salt and a tiny pinch of sugar. If you have fresh mozzarella on hand, dice them into cubes and add to the salad along with a dash of balsamic vinegar for a delightful chopped Caprese.

Buh-bye  Summer L