Happy and Healthy 2017!

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Here’s to a happy and healthy 2017! I sincerely wish you all a very happy and a prosperous New Year! I must point out that it sure does not feel like it has been eleven years since I began posting on YouTube. It has also been ten years since I launched my website, www.manjulaskitchen.com. I believe that is a sign that I am doing something I love and have a true passion for. Not many people can claim that and I feel blessed to be able to say that. I truly enjoy making and posting my video recipes. We have had a wonderful journey so far and I am looking forward to the New Year and all its possibilities.

2016 has been a tremendous year with family and friends, and my new adopted large family (you, all my viewers!) who keep a smile on my face and keep me motivated! Because of you, I get to keep doing what I know best and fulfill my dreams. I would like to thank all of you who have become such an important part of my life. You viewers provide so much inspiration for me through your comments and constructive suggestions. I enjoy that interaction very much. As my husband Alex says, “That puts a smile on your face”. I hope I am putting a smile on your face as you mean a lot to me.


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5 thoughts on “Happy and Healthy 2017!

  1. Dear Manjula,
    I owe you many thanks because I finally can make tasty dishes without onion and garlic. Both I and my mother had gastritis and weak stomachs because of some medicine we have to take, and I have learned that nothing troubles my stomach more than onion. But I had always been a big fan of it, and feared many dishes without them would be lacking in flavor and bland. But thanks to your recipes, I made many flavorful dishes and learned some techniques for flavoring without it. Now I want to make Italian dishes without onion and garlic but which still taste traditional. I have used ajwain in my tomato sauce and it was both flavorful and traditional-tasting, but I now want to use local spices and herbs which have been forgotten. My family owns a restaurant which has been going for two centuries so my research might help my family business (maybe…).
    When I succeed in making a worthy farinata at home, I will give you the recipe. I see it’s getting popular in the US as socca but, despite it being a simple recipe, it’s hard to get it right as it should be. The inside should be creamy with a crusty top. What I see in photos is not authentic.
    Best wishes for the new year, Didina

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