I was pondering what today’s recipe should be, and my brain bounced to the subject of nicknames (for reasons that will be obvious by the end of the post).  With the surname Moyes and my inability to be quiet for terribly long, my nickname was predictably Noisy Moyesy.  I was never called anything other than Caroline until relatively recently.  Caro was Dad’s pet name for me, and partly because of my user name carolondon on a forum, and partly because people heard Dad call me that, other people started to call me Caro too.

I was determined that Andrew would never be Andy or Drew, but it was me (while working with Scandinavians) who started called him Anders.  I don’t think he minds me calling him this – to be honest I’ve never asked – but otherwise he really hates his name being shortened.  When he was a baby, he had uncontrollable hair which stuck up, and led to his first being called Sid Vicious, and latterly Bonzo (after the chimp in the memorable Ronald Reagan film, Bedtime for Bonzo).  This inevitably got shortened to The Bonz and Bonz, but I grew out of calling him this silly name eventually.  Nicholas, called Nico by his Stede, confused the issue of pet names by changing his own name so often.  Declaring at four that he was no longer Nico, he was Nicholas (something Andrew and I could never remember), and then becoming Nick at a summer camp, later shortened to Nik, but I think it went back to Nick at some point, and then back again.  Frankly, what was the point of thinking of a nickname when he was confusing the issue himself.

Tom was registered as Thomas but was always going to be Tom (except when I’m really cross), but as a wee thing he bore such a remarkable resemblance to Abu the monkey in Disney’s Aladdin that he was called that.  This was shortened to Bu after a boy called Abu Bakr joined his class.  George has always been George, or Georgie – or if I’m feeling particularly sentimental I call him Dod (Scots for George) after the first time Papa saw the twins and said ‘Aye, wee Tam and wee Dod’.

So why was I thinking about nicknames?  Well today’s recipe seems to be a great favourite with everyone.  I originally found the recipe in a Greek cookery book where it was called Garides me Feta, Prawns with Feta.  It is a quick recipe, healthy and tasty, oh and so easy.  There is however one thing to watch – don’t add the feta too early or it melts too much, and then it doesn’t look as pleasant as it could, which is why Matt nicknamed the dish, Spew Prawns, and Spew Prawns it has remained.

Spew Prawns – Ingredients

  • 500 g / 1 lb uncooked prawns, I use the Costco ones and let them defrost in the fridge overnight before using
  • 8 spring onions, finely chopped
  • 2 cloves of garlic, peeled, crushed and chopped finely
  • 1 tablespoon olive oil
  • 1 tin chopped tomatoes
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 packet feta cheese


Put oil in a skillet/frying pan and heat gently.  Add the garlic and gently fry for about a minute.  Add spring onions and fry for another couple of minutes.  Stir and don’t let the onions or the garlic burn.

Add the tin of tomatoes, bay leaf and sugar and bring to the boil.  Simmer for about 10 minutes.  Add the prawns and cook until they have all turned pink.  Taste the sauce and season (I tend not to add salt because the feta will be salty).  Just before serving, crumble all the feta on to, stir once and serve immediately.   This is really good with boiled rice.  Don’t leave in the pan too long, or the dish will resemble its nickname.


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