My roommate reminded me of something that truly irks me yesterday.
The mis pronounciation of my name.
Truth is, I wrote about this before. But I wanted to delve a little deeper. And for the sake of being egotistical, I’m gonna specifically address MY name as opposed to names in general.
The way I’ve always looked at it is that a person’s name is determined by their parents (unless they get a name change or whatever) and that even if they spell their name as “Bob” but insist it’s pronounced “George,” where am I to argue their validity because it’s their name.
Lets begin with what my name is NOT.
Eeee-dun: Nope not like “the garden of…..”. Yes, I am well aware I spell it like “The Garden of Eden” but it’s not pronounced that way. Shocker, I know. Don’t hound me like the grammar nazi about this. Do you call some dude name “Herb”, “Errb”.
No. Most people named “Herb” would prefer not to be confused with basil or dill.
Ai-den: Nope, I’m not named after John Corbett’s character on Sex and the City.
Eeee-dun: I have no explanation for when people pronounce the end of my name that makes it rhyme with “udon”.
Ellen: When I first tell people how to pronounce my name (the correct way), they think I sai “Ellen”. Although flattering because I’d love to have something in common with the dancing-sharp-witted-Portia de Rossi-wife, my name is NOT “Ellen”.
What my name is…..
“Eh-den”: Well, at least that’s the way its pronounced (its spelled like the garden, yes I know, see “herb” above). The “E” is the same sounding “E” from “Ellen”. I mean , we don’t call Ellen, “Eeee-llen”. Cause that just seems painful to hear, doesn’t it?
So what about you? Do people mispronounce your name? Do you have a “fool-proof” name that people somehow manage to mispronounce?
- 1 1/2 pounds lamb tenderloin (or stew meat) cut into cubes
- 3-4 tablespoons olive oil
- 1 medium onion halved and thinly sliced
- 1/2 cup dry white wine
- 2 cups low-sodium chicken stock
- 1 cup small fresh/frozen peas
- 2 tablespoons chopped fresh dill
- 1/2 cup greek yogurt or sour cream (not non-fat)
- 1 teaspoon lemon zest
- 1-2 teaspoons fresh lemon juice
- salt and pepper to taste
- In a large sauté pan set over medium-high heat, heat the olive oil. When the oil is hot, brown the lamb, in batches if necessary so as not to crowd the pan, adding more oil as needed. Cook without moving the meat until a nice golden brown crust develops, 2-3 minutes per side. Remove the lamb to a plate.
- Add the remaining tablespoon of oil to the pan, and then add the onion. Cook, stirring occasionally, until the onion has softened. Add the white wine and deglaze the pan, stirring to scrape up any brown bits. Simmer for 2-3 minutes. Add the lamb and any accumulated juices back to the pan. Add the chicken stock and bring to a simmer. Cover the pot with a lid slightly ajar and maintain a gentle simmer for about 1 hour, until the lamb is tender.
- Stir in the peas and bring the pot up to a simmer for 5 minutes, or until the peas are cooked. Reduce the heat to medium-low and stir in the chopped dill, sour cream, lemon zest, and 1 teaspoon of the lemon juice. Do not allow the mix to come to a boil.
- Warm through for 4-5 minutes, adjust the seasoning to taste with salt and pepper, and serve garnished with additional fresh dill if desired.