It gives a gallon of toddy every day, the local ale of Keralites, one third of whom live by extracting it  from this too familiar tree. They give it to the cooperative, that owns a network of distributories. Being the cheapest drink, all workers go direct to the “shop”, after a day of hard work, where, sometimes they spend the whole day’s earnings.

Toddy is collected by cutting the flower bunch, which the botanists call the inflorescence, and collecting the juice coming from the cut, rich in starch and vitamins,  sweet when fresh. Our tapper at home is a family friend. He gives Rs. 50 per tree per month. All this, I learned when Ravi my Bihari son-in-law whanted a “bottle” from him.

If the flowers are allowed to grow, the inflorescencs is cut and used as a boucquet, considered auspicious and a must in marriage ceremonies, when receiving the deity of god, coming home on the back of an elephant, or simly as decoration, during festivals in temples.

The hard cover of the inflorescence, with a net like inside membrane, was used to make a torch, even in my childhood!

Have you seen a whole coconut? It has a fibrous cover, to protect the nut inside, because the whole thing falls down from a height of even fifty feet. It is very, very difficult to peel it (I should enjoy a European doing it even with the sharpest knife!). In Vetekkaran pooja, 12000 nuts have to be broken in front of the deity.  A sharp thick iron bar is planted in the soil, with the sharp end pointing upwards. The fibrous nut is brought down forcefully to hit the instrumet, when a dent is made in the outer cover, without damaging the nut inside. Now they have designed an instrument which is an innovation of this method and can be wielded even by girls.

Ropes are made from the fibrous cover which we call chakiri. it is the traditional occupation of women in the coastal districts of Keralam, from Alapusha to Kollam.The fibrbre comes loose, after soaking chakiri for months in the backwaters. The Coir Board is selling an incredible variety of coir products, including door mats. Global recession has hit this cottage industry too.

Inside the fibre is the hard shell called chiratta. It is a valuable fuel, traditionally used in the heavy ironing box. It is also used as a ladle, by fixing a handle to the shell. Artists use it to carve figures of people, animals etc.

When the nut is tender, the sweet water inside the shell, is a nutritious beverage, now available in most towns. It contains pure glucose which can be given intraveinous, I read somewhere. The soft white kernel is light food.

The ripe kernal is the source of oil, commercially used for making soaps and detergents. A Keralite will not enjoy his food, if it is not laced with coconut oil. Papadam fried in other oils is unpalatable.

The leaves of the tree, resembling in shape, the wings of a peacock, are used for making nets or mats, by weaving the individual blades together. These are used for thatching the roof or making a screen for the open bath sheds, where women take bath.

The tree trunk can be sawn into beams for making furniture, roof of houses etc.

This is my own observation. People leave the root clump, after cutting off the trunk, because it is very heavy and impossible to cut into pieces. Its inside can be scooped out, by a suitable tool, leaving the outside shell which can be used as a big bharani, as we call it, for storing mango pickles etc.

Now you tell me, is there any other tree that gives all parts of its body for human beings?

The feeling of the sun beating down on your back whilst you sit back and sip a lovingly created Mojito are behind us. However the feeling of Christmas is in the air and the aroma of bonfires linger as the nights draw closer. At this time there is no better excuse to relax in front of a log burning fire sipping your favourite single malt whisky… or do you set alight a blue blazer?

Warmed and spiced cocktails have been sipped and savoured since the beginning of the cocktail era way back in the 18th and 19th century. The world’s first celebrity bartender Professor Jerry Thomas (1830-1885) would amaze his guests by mixing a simple hot Toddy of Scotch whisky, hot water and sugar. Occasionally he would blow their minds by seamlessly pouring flamed whisky between two silver vessels to create the infamous Blue Blazer.
Charles Dickens wrote in his Sketches by Boz of the consumption of gin with warm ale and spices, know as purl.

Classic Winter Cocktails:

Whisky Hot Toddy
Source: Jerry Thomas, 1862

Glass: Toddy glass/Latte glass
Garnish: None
Method: Add all ingredients into glass and stir with spoon or toddy stick

• 75ml Talisker 10yo
• 50ml hot water
• 1 spoon granulated sugar

Blue Blazer (use two large silver-plated mugs)
Source: Jerry Thomas, 1862

Glass: Small tumbler
Garnish: Thin slice of lemon peel
Method: Place the whisky and boiling water in one mug and ignite the liquid. While blazing mix both ingredients by pouring them 4 times from one mug to the other. Sweeten with sugar and pour into a small tumbler – garnish with a thin slice of lemon peel.

• 50ml cask strength Scotch whisky
• 50ml Boiling water

Purl
Source: Charles Dickens, Sketches by Boz

Glass: Warmed mugs
Garnish: Cinnamon stick
Method: Warm the ale gently until hot, add the gin and bitters. Serve in warmed mugs.

• 50ml Tanqueray Gin
• 3 pints ale
• 4 x dashes Peychaud bitters

A Modern Winter Alternative

Fluid Movement have designed seasonal cocktails that not only combine fantastic flavours and aromas that will enlighten the senses, but also utilising winter seasonal ingredients and spices.

Spiced Apple Martini

Glass: Martini
Garnish: Spiced cream foam
Method: Gently heat the below four ingredients until warm, pour into a martini glass. Dispense spiced foam over the top and dust with grated cinnamon

• 50ml Tanqueray Gin
• 50ml Pressed apple juice
• 20ml Ginger wine
• 2 dashes angostura bitters

For the foam:

• 100ml Double cream
• 10ml Spiced winter syrup

Method: Fill ingredients into a cream siphon and charge with N2O – dispense as garnish.

Enjoy the joys of winter

Fluid Movement

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Tive uma grata surpresa ao degustar um Toddynho.

Lançaram a embalagem que contém um adesivo com dicas de sustentabilidade e boas ações.

O slogan é “Promoção Toddynho – É divertido ajudar o planeta” e o site conta com idéias legais chamando a atenção para importância da reciclagem.

Link: http://www.toddynho.com.br/

Ótima iniciativa!

.

.

.

Obs – A leitora Camila Guerra encontrou o link para baixar álbum disponível no site:

http://www.toddynho.com.br/print/albumsefaz_naosefaz.pdf

Qualquer problema, entre no site: http://www.toddynho.com.br/

E clique na placa de madeira perto da ponte!

Poirot e eu estávamos sentados em frente à lareira, aquecendo-nos às chamas reconfortantes. Do meu lado, sobre a mesa que nos separava, fumegava uma caneca de toddy preparado com carinho. Junto a Poirot uma xícara de chocolate espesso e perfumado, que eu não beberia nem por cem libras. (Agatha Christie, Os primeiros casos de Poirot, Ed. Record/1989)

Hot toddy

Quando li este livro pela primeira vez, exatamente em 1989, me lembro que cheguei a questionar porque Toddy e não Nescau ou Quick ou Ovomaltine. O tempo passou e só agora, quando reli, é que pude pesquisar esta questão, graças à Internet.

É claro que toddy não é leite achocolatado – podia ser se fosse Poirot quem estivesse bebendo, mas era Hastings, e ele expressou sua opinião desabonadora sobre as bebidas doces em várias ocasiões: na mesma frase que abre este post, por exemplo!

O toddy inglês é uma bebida alcoólica que lembra um pouco o nosso quentão: os ingredientes básicos são um adoçador (mel, açúcar ou melado), uma fruta ácida (laranja ou limão, espremidos ou em fatias), especiarias (cravo-da-índia, canela), uma base quente (água, chá, café ou leite achocolatado) e uma bebida destilada (uísque, rum ou brandy). Alguns outros autores referem-se a esta bebida como grog (“grogue”, em algumas traduções brasileiras).

Hot Toddy

45ml de uísque
60ml de água quente
15ml de mel
15ml de suco fresco de limão
3 cravos-da-índia
raspas de meio limão

French press

Esprema suco fresco de limão na água quente e adicione os cravos-da-índia e as raspas de limão. Deixe em infusão durante 3 minutos, adicione o uísque e passe pela French Press (cafeteira de pressão igual a que aparece na abertura do seriado Dexter, mas coar não deve estragar muito o efeito). Despeje numa caneca e adicione mel. Decore com um pau de canela e uma fatia de limão e sirva. (The Art of Drink)

O hot toddy é considerado também um santo remédio contra gripes e resfriados, puro ou com a adição de um pouco de manteiga (minha mãe costumava pôr uma colherinha de manteiga no nosso café quando éramos crianças e gripávamos: realmente ajudava na dor de garganta).

No site da BBC tem uma receita alternativa cheia de observações divertidas sobre porquê outra pessoa deve preparar o toddy pra você, além de opções para substituir o adoçador para as pessoas diabéticas. O autor recomenda até colocar o toddy no microondas no meio da receita, pra garantir que seja servido bem quente.

- Esplêndido! – disse eu entusiasmado. – E agora, que tal um chá?
- Você é mesmo inglês – disse Poirot com um suspiro. – Acredita que seja possível conseguir um cálice de licor por aqui? (Agatha Christie, Os primeiros casos de Poirot, Ed. Record/1989)

Toddy, o todo poderoso Toddy. Líder da Trupe!!!

Prazer, Diogo.

Olá, Tudo bem ?

Faço parte de uma legião de guerreiros fortes e bravos chamada de Amigos.

Aqui vamos contar alguns roles bons que vocês podem estar fazendo junto com sua turma e acabar se divertindo muito além do que possa imaginar, onde sua imaginação consegue chegar ?

Logo mais, vocês vão ter a honra de conhecer o restante da Trupe nos post, com absoluta certeza e clareza de toda luz digo que o que eles falam ( FÁLARAMM, LARAM, LARAMM) é de extrema importância para a vida do ser humano!

Sem mais, deixo aqui boas-vindas a todos.

Finding factual errors in Wikipedia is, of course, easier than machine-gunning a cask full of cod, and I’ve done it here before. I can’t stand reading Wikipedia’s pages on beer, since I constantly think: “No, that’s wrong … no, that’s not quite right … no, that’s a misinterpretation …”. What particularly gets me shouting at the computer screen is statements that two seconds’ critical thought would show can’t possibly be true: like the assertion in the opening words in Wikipedia’s main article on beer that “Beer is the world’s oldest … alcoholic beverage”, a claim that is repeated in the “alcoholic beverage” article.

The “beer” article justifies this claim by citing in a footnote the book by the German-American author John Arnold with the lengthy title Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology, written in 1911. Arnold wrote one of my favourite beer quotations, about the study of the history of beer, “the people’s beverage”, being the study of the history of the people. My copy of the reprint of his book by the guys at Beerbooks.com is a long way from where I’m writing this, so I can’t currently check exactly what he said. But if Arnold did say beer is the world’s oldest alcoholic drink, he was writing (excuse the Britishism) bollocks.

Think. Beer is not a simple drink to make. To get the sugars that the yeast will turn into alcohol, the starches in grain must be converted by enzymic reactions to sugar. If this is done by malting, that is, soaking grains and then letting them begin to grow, the malting process must be controlled and growth halted before the sprouting grains consume all the sugars they are making from their starch. Human intervention and control is effectively essential. Beer – alcohol derived from grains – does not happen in the wild, because the conditions to make beer do not occur in the wild.

However, alcohol is most certainly produced in the wild using other sources of natural sugar: this is what yeast, opportunistic scavengers of sources of energy, evolved to do. Ripe fruit can, and will, ferment spontaneously as yeast arrive to grab the sugar in the fruit and flood the surroundings with alcohol to keep their rivals away. The story of elephants getting drunk on over-ripe and fermenting fruit may be a jungle myth. But if you walk through an untended apple orchard in the autumn, after the apples have fallen from the trees and been lying on the ground, the scent of cider will envelop you, as yeasts attack the rotting fruit. Right now, I’m in a Middle Eastern city where thousands of date palms line every road, and in the evening the strong smell of vinegar is on the warm air: this is because dates that have fallen to the ground have fermented, and then gone on to the next stage, where alcohol is converted by specialist bacteria into acetic acid.

We can thus trump Arnold’s claim about the antiquity of beer with a quotation from a book called Fermented food beverages in nutrition, by Gastineau, Darby and Turner, written in 1979, that “Fruit wines were probably discovered as soon as man tried to collect and store sweet fruits and berries.” Fermentation of the juice that runs free from grapes simply piled on top of each other is the basis of the Hungarian wine Tokay Eszencia. Ripe dates soaked in water were used to make a sweet drink in Arabia, and if left for even a day the sugary date water would ferment to make a drink called fadikh, which an Arabian traveller called Yūsuf ibn Ya’qūb Ibn al Mujāwir found still being made in the 13th century.

I’d suggest humanity, which has been gathering and eating fruit since before it was humanity, and making baskets and preparing gourds and baskets to store things in for, at the least, tens of thousands of years, discovered fruit wine a very long time before it found out how to make beer. The kit needed to make fermented fruit drinks is very simple, and certainly within the capabilities of palaeolithic (that is, pre-agriculture) people. To make jackfruit wine in India, “earthen pots, wooden vessels, bamboo baskets and sieves, stone slabs and flat stones are the only equipment used in traditional procedures” (Handbook of indigenous fermented foods by Keith Steinkraus). Substitute gourds for earthenware pots, and Bob’s your jackfruit.

'This watery hunny is making me *hic* feel funny'

Fruit is not the only source of natural sugar that will turn into alcohol without any help from anything except wild yeasts. Honey will ferment naturally, under the right conditions, particularly when diluted. Don and Patricia Brothwell, who wrote Food in Antiquity in 1969, said rather censoriously: “It is sobering to consider that the neglected jar of fruit juice or pulp, or the half-empty honey-pot left out in the rain, set man along the road to alcoholism and the illicit still.” (Lighten up, guys – it didn’t happen to Winnie-the-Pooh …)

Palm sap contains 12 to 15 per cent sucrose, is very easily tapped by cutting off the palm flower and putting a container such as a gourd underneath the resultant stump, and will ferment in 24 hours to give an alcohol content of around five per cent or more. This is the drink known as palm wine or toddy, and it is consumed wherever palm trees grow, from South America through Africa and the Indian sub-continent to Indonesia. Again, the technology for making palm wine was available to palaeolithic peoples. Similar sorts of drink are pulque, from Mexico, made from sugary cactus juice, and spruce beer, made from the sap of spruce trees.

Milk – horse’s milk, camel milk, yak milk, even cow’s and sheep milk – will also ferment under the right conditions, resulting in drinks such as koumiss and shabat in Central Asia and khoormog in Mongolia. However, these drinks (which don’t get much above around two per cent alcohol) must have had to wait until after the domestication of animals to be discovered, and thus are going to be younger than beer, since it is generally agreed that agriculture came before animal husbandry. I tried some koumiss at a party a couple of weeks ago, which one of the IT guys at the place where I am working had brought back from Kyrgyzstan (they’re like that, IT guys), where it is sold in plastic bottles in supermarkets, apparently. The mare’s koumiss was white and fizzy, the camel’s brown as chocolate milk shake, if I remember correctly (I’d had several beers by the time it was revealed that there was koumiss in the fridge, and I wasn’t taking notes), and both were tart and sour: an interesting experience, but one I won’t be catching the next flight to Kyrgyzstan to repeat.

There is also a method of making alcohol from starchy foods without malting, available to every human being, and which is the basis of drinks such as chicha in the Andes regions of South America. Human saliva contains amylases that will hydrolyse starch into sugar, something we evolved early in our history to help us eat starchy foods. You can test this yourself by chewing some bread, or a cracker: do it long enough, and as the starch is broken down, you can taste what is in your mouth getting sweeter. Traditionally, chicha is made by grinding dried maize kernels, then slightly moistening the flour and making it into balls which are popped into the mouth and thoroughly mixed with saliva, using the tongue. The ball of salivated maize flour, called muko, is then flattened against the roof of the mouth, popped out, and left in the sun to dry. According to Keith Steinkraus, “Muko production is generally carried out as a social event by groups of older women, sometimes with the help of young girls, who all sit in a circle.”

The wonder of enzymes means that when you’re ready to make chicha, the muko can be added to more ground corn mixed with water, and the saliva amylases will now work on the new starches. Heat this mixture for 20 minutes to give the enzymes the maximum chance to convert starches to sugars, strain it, boil it to kill any unwanted bugs, let it cool and then either let wild yeasts in the air ferment it, or add a source of yeast: berries will do, since these will almost certainly have yeasts on their skins. Eventually the vessel you use to ferment the chicha in will build up its own colony of yeasts that will do the job every time. Similar drinks can be made from other sources of starch, such as cassava, and even (in Mozambique) yucca plants. (Don’t try that one at home …)

One important point about chicha: I’ve never seen the possibility discussed that something like it was one of the roads that led to barley beer brewing in the ancient Middle East, but it seems to me entirely plausible that before they discovered malting, Neolithic brewers in the “Fertile Crescent” first made beer by utilising the power of saliva amylase, chewing barley flour to make barley muko. Mothers would have chewed starchy food to give to their babies as they weaned them, food which would have become sweet and more palateable to the baby as the enzymes in the mother’s saliva worked on the barley starches. Doubtless the busy mothers would have prepared some pre-chewed food in advance, which they would have dried to store, and then soaked before giving it to their young child. Yeasts falling on soaking sweet muko would have fermented the sugars quickly in the Middle Eastern heat, and beer is born …

But if beer was born that way, then it came when humanity already knew about alcohol. Beer isn’t the oldest alcoholic drink in the world, not even the second or third oldest. Instead, I’d suggest*, in order of age, the first fermented drinks were fruit-based, followed by honey-based drinks – mead and its variants – next fermented sweet tree-sap drinks such as palm wine, and only fourth, beer.

*Although I’d probably be wrong, it appears, about the order of the first two – see the comment below from Dr Garth Cambray of the Makana Meadery.

Já falei que recebi uma surpresa da Gatorade, agora ganhei do Toddy!

O Toddyferente é um lançamento da Pepsico que promete ser mais delicioso e solúvel.

Lá fui eu inventar coisas pra experimentar e achei uma delícia!! Fiz brigadeiro e level para a casa do meu namorado, brigadeiro aprovado por todo mundo! Eu provei também com leite desnatado e ficou muito bom! A textura é muito boa e o sabor muito melhor! Confesso que não gostava do tradicional, é que eu fiquei fã daquelas edições especiais “Chocolate ao Leite” e “Chocolate Suíço”. Percebi que o Toddyferente segue essa linha, um sabor de chocolate de verdade, pois em algumas marcas o pó é tão doce e tem tanta mistura que nem dá pra saber se é chocolate ou baunilha.

Eu que gosto de inventar, fiz brownie de microondas e ficou super gostoso também! 

Adorei a iniciativa e essa novidade também vai ter lugar cativo na minha prateleira de preferidos!

Gostei tanto de escrever minha opinião,  é bom que agente conhece pontos de vistas diferentes! O tema de hoje é Achocolatado.

Em muitas rodas de amigos vez ou nunca o assunto é toddy e nescau. agora vou apresentar as vantagens de cada um e o que eu acho de ruim em cada um.

Toddy:

O as vantagens do toddy é que ele é mais barato, é mais doce e assim não é preciso usar quantidades absurdas pra deixar o leite docinho, o leite fica marrom e com gosto de chocolate. E pra quem enjoar de chocolate no leite tem outros sabores ainda como chocolate com coco, floresta negra, e outros (o que eu mais gosto é um que tem frutas e aveia º¬º). As desvantagens, ele não rende muito em leite gelado, pois o pó não é muito solúvel em leite gelado.

Nescau:

O nescau também é gostoso (não tanto quando o Toddy!) mas é mais caro, o leite fica mais roxo do que marrom, mas e bem mais solúvel que o Toddy não deixando aquele monte de achocolatado no fundo do copo.

Acho que é isso! Pra mim o toddy é muito mais gostoso que o Nescau. E você? O que acha?

If you treat your body like most people in the United States, you don’t end up getting the right fuel and you end up limping along.  If you wear out your body, where do you intend to live?  Our Bible says some real clear statements about nutrition.  Our Bible says that we are made of the “dust of the earth”, which is minerals; and our food no longer contains enough minerals.  Read Exodus 23:11 and Leviticus 25:2-22. 

The conclusion of those two verses is that, therefore, we must either grow our own food (and then let the land rest) or you must take mineral, bio-electric, colloidal mineral Toddy.  This is the only thing I have found to fill in the missing minerals and that’s why our bodies are in such poor condition, why we’re not full of energy, and why we have so little energy to carry out the mission that Jesus put us on this earth to perform. 

Dr. Don

Here is more information on Mineral Toddy: http://youngevity.com/products-supralife.htm  Send an email to drdon@lbkclinic.com with any questions; and mention Dr. Malnati when you place an order.

Ingredientes:

• 100 g de Toddy
• 100 g de Nescafé passado na peneira (esfregue com as mãos para desmanchar os grãos)
• 75 g de açúcar refinado
• 15 g de bicarbonato de sódio
• ½ colher (sopa) de canela em pó
• 1 caixa de chantilly em pó
• 1 lata de leite Ninho

Modo de Preparar:

• Misture todos os ingredientes bem misturados.
• Coloque em uma lata fechada e não deixe entrar umidade.
• Não deixe na geladeira.

Modo de usar:

• Coloque água fervendo em uma xícara de café e acrescente 1 colher de sopa do preparado.
• Mexa e sirva em seguida.

Fonte: Mundo Mulher – http://www.goiasnet.com

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Olha as idéias do caras na aula de T.I. Segundo o Bryan, para ele tomar leite com toddy tem que por açúcar, ele gosta do toddinho dele bem docinho e bem pretão, e só o açúcar que já vem no achocolatado não fica muito bom .  Auahsuahsuahsua isso são palavras dele, já o Rafael(pagodeiro) discorda, ele disse que prefere fazer as sobrancelhas do que colocar açúcar no toddy. Uuui, cada um tem seu gosto né !! Mas e você, coloca açúcar no leite com toddy?,  faz as sobrancelhas?, faz os dois? ou não faz nenhum?

Thrissur pooram

I hail from Thrissur, a beautiful city in the heart of God’s own country Kerala. Eventhough I had the privilege of tasting a wide variety of dishes from the sub continent, every time I step outside the city I feel a sense of loosing appetite for food. I am scribbling down a few delicacies from Thrissur which would delight gourmets planning to visit the city.

Vellepam

‘Vellepam’ is a very soft form of appam which goes well with mutton stu. In Thrissur there is a street called vellepangadi where women cook vellepam continuously on a stove outside their houses to cater to mass orders. We can buy it hot right from the stove and take it home.

thattukada

‘Thattukada’ is a miniature restaurant which essentially consists of a four wheeled cart which can be pushed around and a stove. This kind of thattukadas are present in every nook and corner of the city. Largest pulling factor for the thattukada is the aroma which could tempt people with in a radius of 100 metre towards it. But don’t get confused, taste is equally good or better at these places. Most sought after dish at these thattukadas is ‘bottiyum kolliyum’ or in simple words tapioca with roasted kidney of a cow. This is a very spicy dish served on banana leaves. Porotta with your choice of meet is a favourite for many people frequenting thattukada. Another prominent dish at these thattukadas is omelette and green peas with added spice.

kodampuly ittu vatticha meen curry

‘Aama Curry’ or Tortoise curry is a very delicious spicy meat prepared with lots of pepper and onion. Fat just melts in your mouth like cheese. Thanks to idiots who call themselves animal right activists, it’s hard to get these days. ‘Kodampully ittu vatticha meen curry’ is a type of fish curry prepared in a typical manner where the curry is boiled with a type of tamarind giving it a unique taste.

Drinking kallu with friends

‘Kallu’ or toddy is a drink made from coconut trees. Experience of drinking toddy with friends in a peaceful place surrounded by greenery can hardly be described by words. You just got to feel it! ‘Kaada irachi’, a deep fried meat of bird Kaada is a cuisine which goes well with toddy.

This list never ends…

O interessante desse vídeo não é o tamanho do mar nem o surf do ET Slater, nem a 5′11 que ele está usando e nem o primeiro tubo do vídeo!!!!, mas sim a cor do mar em Pipeline. 

Eu pelo menos nunca tinha visto…

Uma coisa, na última manobra do vídeo, o que sai voando da água?

Uma Arraia?????

Até a arraia sai da frente pro cara passar!!!!!!!!!!!!!

O cara num é desse planeta…

Kuttanad in Alappuzha is called the rice bowl of Kerala. It is one of the few places in the world where farming is done below sea level. Kuttanad stretches for about 75 kilometers. It is located between the sea and the hills. It comprises of a network of rivers, lakes and canals. The land is famous for its paddy fields and greenery all over.

Inland waterways which flow above land level is an interesting feature of Kuttanad. Apart from paddy fields, the place is also famous for coconuts, bananas and yam.

A boat ride along the backwaters of Kuttanad is a perfect holiday activity. The ride will definitely offer a view of coconut fields, paddy fields and Chinese fishing nets. One can also get a glimpse of people extracting toddy from coconut trees.

The nearest airport to reach Kuttanad is Cochin international airport and the nearest railway stations are Allepey  and Ernakulam railway station, Beautiful resorts awaits you in Alappuzha.

This is one for all the true Mainers out there.

This dialectic diamond was unearthed on Youtube, at the time no one the wiser to the author, or who even posted it, and like most sensations it snowballed over the ‘Net, making waves in the Portland music scene. After Toddy got so hot [pun totally intended] everybody was quite frustrated with the anonymity of this masterpiece set in Waterville, ME. The owner of Ruskie’s even offered $50 and free food and beer to whoever owned up to writing this.

Luckily, the songwriter’s sister still lived in Maine and heard the buzz about it in the Phoenix and phoned her brother, Billy Mayo, a Watervillian who had moved to New York to play in his band Black Taxi. Check the video here of him actually playing it in a super-swank NY apartment to his highbrow cityslicker friends. I jest. Anyways, Billy heard of the reward for his name and replied “It’s a Deal.” I’m going to keep my ear to the ground to see if perhaps when he comes to claim his prize, he’ll perform this incredible feat in vernacular discharge.