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Is it May again?

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Hard to believe May is just around the corner. It’s the month where the summer holidays kick off, time to get out and do some gardening and drink as many beers as possible while celebrating some of the lesser known holidays in the merry merry month of May.

It all starts with May Day on the first of the month and ends with a bash of beer and BBQ over the Memorial weekend. But sandwiched in between is a plethora of partying, pageantry and a palooza of holidays.

There is Cinco de Mayo and Mother’s Day, two holiday mothers that are worth celebrating. May 1 is also Save the Rhino Day and on May 5 and 6 are three holidays I like to celebrate concurrently. National Hoagie Day, Oyster Day and Beverage Day. How about ordering an oyster po’boy and washing it down with a cold one?

Star Wars Day and National Candied Orange Peel Day are observed on May 4. May the candied orange peel be with you.

May 8 is No Socks Day and May 9 is Lost Sock Memorial Day. I’m still trying to figure out how to tie those two holidays together but I can’t find my socks.

National Sea Monkey Day is May 16. Nothing like inviting a bunch of chimpanzee monkeys over to splash around in the backyard pool for that one.

But there are three May holidays I enjoy and are worth celebrating.

The first Friday of May is International Tuba Day, have you hugged your favorite tuba lately? May 11 is Twilight Zone Day. Imagine having a day set aside to remember Rod Serling. Now imagine that the date has no tie-in with the TV series or Rod Serling’s birthdate. Welcome to the Twilight Zone.

And finally, just a few days before the Memorial Weekend on May 24 is National Escargot Day, a day to celebrate and eat snails.

Check out the list for a look inside these three fun holidays.

Happy May everybody.

Happy Tuba Day (May 2)
Happy Tuba Day (May 2) internet/Rus Pishnery

Happy Tuba Day (May 2)

Tuba is a coconut wine made in the Philippines and Mexico. It is made from coconut tree sap.

The sap is drawn from a bud on the coconut tree's inflorescence (its floral branches, called the "sawak.") The floral branch is wrapped in a material such as rattan, then tapped on the edges so as to bruise its insides, and then bent and tied pointing downward, a little more each day so as not to break it.

When a floral branch is bending halfway down, the tip of it is sliced open. In two to three days, sap will start dripping from the tip. The sap is collected in vessels called "sogong", which are covered otherwise to keep rain and jungle maggots out.

The vessels are checked in the mornings, and the cut re-done everyday so that it doesn't seal itself.

The sap can be drunk fresh, or fermented. The fermentation happens naturally within a matter of days, and carbonates the drink.

The sooner the Tuba is drunk, the better, and it should be refrigerated to extend its shelf life. It starts to sour after two to three days. For about two weeks after that, it is called "bahal", and is strongly alcoholic.

Tuba is often flavored with chili, lemon, pineapple, etc.

Now you know everything you need to know about Tuba, so pour yourself a stiff coconut shell
full of Tuba and celebrate International Tuba Day everybody!

Welcome to the Twilight Zone (May 11)
Welcome to the Twilight Zone (May 11) internet/Rus Pishnery

Welcome to the Twilight Zone (May 11)

Twilight Zone

1 Oz. Bacardi Light Rum

1/2 Oz. Melon Liqueur

1 1/2 Oz. Coconut Cream

5 Ozs. Crushed Ice

Blue Curacao

Blend all ingredients together until smooth, pour into glass and float the blue Curacao over the top.

Eat a Snail Day
Eat a Snail Day internet/Rus Pishnery

Eat a Snail Day

1 Shallot, Finely Chopped

1/4 Cup Chopped Parsley

4 Cloves Garlic, Minced

1/2 Cup Red Wine

1 1/2 Cups Softened Butter

1 1/2 Tsp. Sea Salt/Freshly Ground Black Pepper

48 Cleaned Snail Shells

1 (28 Oz.) Can Escargots, Drained, Rinsed, and Patted Dry

 

Preheat oven to 325 degrees F.

In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, and then fill each shell with more of the garlic-butter mixture. Place each prepared
shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.

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