Nicknames are even listed in the headings of obituaries and in the phone book. Thumbing through the phone book right now, I see Sparkplug, Pookie, Camp, Kip, T-Bud. In many cases, no given name is, um, given. Because only their mama and daddy know it.
Before cell phones, I took sick at school and my mom was unreachable. I cried when the school nurse said she was calling Miss Evelyn to come pick me up. I didn't want to be taken by someone I didn't know! About 10 minutes later, my Aunt "Tootsie" arrived. And talk about confusion! She's not even my aunt; she's my dad's much older cousin.
Mr. Red is still Mr. Red. Even though he's now gray.
Tee Will (Tee or T is short for petit) is still Tee Will. Even though he's now taller than his daddy, Big Will.
Nicknames can be honest. They can lie. They can be just plain nonsense.
My father-in-law called mother-in-law "Shorty." She's about 5'3". But other Shorties tower over everyone else.
Slim may be super skinny. Or not so much.
Tiny may be just that. Or not so much.
My great-grandfather was 1 of 13. Each child had a nickname. Like Set and Sigh. Great-grandpa was Yoot. No one remembers how these names came to be. One brother was called "Whoa." He was the son who drove the mules.
Pioche was a distant relative of my husband. Pioche's daddy asked him to go out and thin the okra to three. He did what his daddy told him. And then some. Instead of thinning three per hill, he thinned three per row. Earning him the nickname "Pioche," which means hoe in Cajun French.
Like it or not, nicknames tend to stick with you your whole life. So let's hope you're given a good one.
* If you have chicken stock, use it in place of all or some of the water you'll need for the grits.
* It may seem weird to cook the bacon in a saucepan instead of a frying pan. But everything that follows the bacon will go into the saucepan. Why dirty a frying pan too?
I'm smart like that.
Loaded Grits aka Mama B Grits
from Ms. enPlace
2 slices bacon
2 Tbsp finely chopped onion
1 Tbsp finely chopped green pepper
1 small clove garlic, minced
chicken stock and/or water
salt, black pepper, red pepper
chopped green onion
Cook the bacon in a saucepan until crispy. Remove and drain. Crumble when cool enough to handle.
Add the onion and bell pepper to the bacon drippings and saute until tender. Toss in the garlic and saute for a few minutes.
Add chicken stock and/or water according to package directions for 2 servings of grits. Season with salt, black, and red pepper, to taste. Bring to a boil. Slowly whisk in grits and cook until grits have absorbed the liquid and are tender.
Serve in bowls and top with crumbled bacon, cheese, and green onion.
Make a Food-"e"-Friend Monday #17 @ The Saturday Evening Pot
Tuesdays at the Table @ All The Small Stuff
Hearth and Soul vol 52 @ A Moderate Life
Delectable Tuesday @ Home Sweet Farm
Made it on Monday #14 @ Lark's Country Heart
Turning the Table Thursday @ Around My Family Table
What's Cooking Thursday @ Feeding Four
Potluck Friday #38 @ EKat's Kitchen
Foodie Friday @ Little Brick Ranch
Fresh Food Friday @ la bella vita
Friday Food @ Mom Trends
Let's Do Brunch #29 @ My Sweet and Savory