I was listening to a motivational speech, targeted at people in olderage. She said incoming calls will reduce, but nothing prevents you from increasing the outgoing calls.
There’s a problem here, I think. Busy people won’t have the time to receive those outgoing calls.
That’s where a‘good morning’ message on social media could make a difference. The recipient gets to see and respond, if desired, at a convenient time.
It’s happening. See the footnote on the picture. 100 crore is a billion. Wow.
Another thing the motivational speaker said was not to have too much of an expectation. But do what makes you happy.
All the one billion good mornings would not have been responded. But some would have. And those would have helped the recipient to start the day on a happy note. And made the sender super happy to get a‘good morning to you too’ message.
It’s difficult to find such a unique location. Right in between a beautiful Sandy beach and miles of sprawling backwaters.
That’s what Indriya Sands is and that’s why it’s unique.
That’s not all. There are 12 well appointed guest rooms, ample dining space, large entrance lounge, two swimming pools and a party hall. One can even catch the fish in the backwaters.
Three kayaks and three paddling boats keep guests busy over the calm backwaters. And the sea keeps guests washing back to the shore draped in frothy white waves.
Rooms are comfortable, fairly large sized, clean with tall wooden roofs.
Then there’s this specialty of Kerala resorts, the amazingly friendly staff, just eager to please you.
You know what happened to us! We checked in previous day to our wedding anniversary. My wife asked the resort to fetch a cake with icing and happy anniversary written. They used the information.
A candlelight dinner table was set up to surprise us at dinner time. The general manager and staff came up to us to extend anniversary wishes. They even played malayalam romantic songs. The cake was declared ‘on the house’. Just got touched.
We’re sure going back. I am recommending, highly, you to consider Indriya Sands, Kuzhippally near Cherai in Ernakulam, Kerala your next holiday location.
‘Shivettante Kada (Shivettan’s shop) is a fish specialty local roadside eatery in Cherai beach in Kerala. And it was an ideal lunch place for us celebrating our wedding anniversary at the beautiful resort Indriya Sands in the adjacent sandy beach Kuzhippally.
Interestingly, I am following the restaurant on Instagram. And the place truly lives up to the expectation. Certainly fish is the hero there (മീനാണു താരം).
For the sumptuous lunch we had Karimeen fry, prawns and squid to the set meals. And tasted excellent.
Certainly a must eat place, if you happen to pass by anywhere near.
‘Chandrakkaran’ is an unusual name for a mango, and it’s perhaps an exclusive Kerala privilege to enjoy delicacies made during the various stages of the fruit’s growth.
Grown on tall big trees, the early use is for kannimanga achar (tender mango pickle). It’s for kaduku manga when it’s a little more bigger when the pickle with a liberal use of mustard seeds has mango cut in small pieces.
There’s a uppu manga stage when the fruit is practically matured. Here the whole mango is pickled by keeping them in salt water and closed securely in earthen jars.
This variety of mango fruits in plenty and in bunches and are of small in size. The taste is extreme at every stage with a pronounced tinge of the sap or the penchant latex, even for the ripe fruit.
Ripe Chandrakkaran is a delight, and traditional Kerala has a method of preserving the goodness of the seasonal manga by making thera.
It’s the most difficult process of any food and it takes a number of days of the mago pulp mixed with some roasted rice powder and sugar and dried in the sun after spreading on paya (kaitha mats) with new pulp mixture added everyday till it’s dried.
My niece’s house had the mago and we were given some for uppumanga, but I had other ideas. The mangoes were allowed to ripen, and I used a crude short cut to make this thera.
The pulp mixed with rice powder and palm jaggery (I avoid processed sugar whenever possible). Since I don’t have the paya, baked the mixture, cut into small pieces and I am drying them in the sun.
Perhaps I will make it the traditional way sometime during the season.
Amla (gooseberry) juice is a healthy drink and I was making it from fresh berries.
Boiled and pulped amla was squeezed through cheesecloth to extract the juice.
The residue smelt exciting and I added some roasted ragi (finger millet) and palm jaggery powder. The mixture was cooked on medium flame in a thick bottom vessel adding some fresh ghee so that it will not stick to the vessel.
The cooked mix was rolled into small balls, ready for enjoying its katta-mitta (sour and sweet) tang.
It’s maximum utilisation of resources, a theme learned in Covid time survival.
We have been to the new fabulous house of my niece, built near their paddy fields. It was an opportunity to learn something about rice cultivation which was getting relegated on profitability concerns.
Not any more! At least that it’s what I learned. It’s profitable with a Minimum Support Price (MSP) from the government.
There’s something else that’s keeping the paddy fields green. The traditional “Pettim Parayum” seen in the short video here.
Water is moved in and out from the enclosed paddy fields using this traditional mechanism.
The machines are back to life with MSP and citizens are happy with a backing subsidy which is 100% in Covid times.
Is MSP on threat! Oh no, that will upset everything. Perhaps Corporate Social Responsibility (CSR) is to be recognised. It’s even putting up candidates for election and winning. But not at the cost of farmers.
But in my story here, the heroes are not the government or the farmers or the citizens enjoying food for free; it’s the taxpayers like us.
Our contribution is to be recognised as PSR (Personal Social Responsibility). To make everyone happy!