The Cheap Chic Couple

(Or How To Enjoy The Finer Things In Life Without Breaking The Bank)

What’s In A Name ? January 18, 2008

Filed under: baby names,cool names,Desiree,Dezzi Rae,names — cheapchiccouple @ 11:44 pm


I’ve always loved my name because it’s so unique, and it fits me to a ‘T’. Derived from the original French ‘Desiree’, which means ‘the one longed for’, I’ve taken to putting it a naughtier way as I’ve gotten older by saying my name means ‘the object of desire’. (Look at the picture below. Do I or don’t I look like a Dezzi Rae/Desiree ?)

My parents liked the name ‘Desiree’, which they picked up when they saw the Marlon Brando movie ‘Napoleon and Desiree’ but knew very few Filipinos would be able to pronounce it correctly so they decided to alter it a wee bit. ‘Dezzi’ was because I was born in December, and ‘Rae’ was in honor of my dad, Ray, on whose 27th birthday I chose to make my grand entrance into the world (talk about being a scene stealer!).

Just this week, I stumbled on a story online about a high school basketball star named Dezzirae Cafferata. I forwarded the story to my parents. My dad thought it was quite a coincidence, but pointed out that mine is spelled out as two words – ‘Dezzi’ and ‘Rae’. My mom said, “Aw, c’mon! Maybe they saw your name in the papers when you first came to the States as a Soroptomist International Youth Forum representative’.

I finally decided to google ‘Dezzirae’ and ‘Dezzi Rae’ and wouldn’t you know it, there were a few other Dezzirae’s out there.

I did a little bit more research and found out that ‘Dezzirae‘ is in fact an old English name that means ‘dawn’ or ‘sunrise’. From ‘object of desire’ to ‘sunrise’. Who would’ve thought?

If you’re looking for cool baby names (like ‘Dezzi Rae’- Ha!), one book that we bought a year ago and still enjoy going through and making notes on which names we’d like for our wee ones when the time comes is Cool Names For Babies. Taking inspiration from the book, we decided on Katana Lily if we have a girl, Mace Atreides (yes, as in The House of Atreides from the sci-fi novel ‘Dune’), if we have a boy.

So, I may not be the only one in the world who spells her name as ‘d-e-z-z-i-r-a-e’ but hey, at least I’m the only one who spells it as ‘d-e-z-z-i’ and separate word ‘r-a-e’. Or at least that’s what I believe until another Dezzi Rae emails me and refutes my statement!

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Bacolod Chicken (Chicken Inasal) January 3, 2008

My requirements for a cheap chic recipe? It has to be easy to make (because, much as I love puttering away in the kitchen, I do have other things to do). It has to be inexpensive. Most importantly, it has to taste good.

Tonight, we’re having Bacolod Chicken (or, ‘chicken inasal’ as we born-and-bred Bacolodnons put it) and it’s definitely a Cheap Chic Couple favorite.

Making this dish always brings me home to Bacolod City, figuratively speaking. While we also frequented the more upscale Bacolod Chicken House, owned by my University of St. La Salle batchmate Dino Cajli’s family, my fondest memories are of going to Manokan Country by the Seaside Reclamation area, choosing a stall from the dozens that lined the entire block, sitting at rustic, bare-bones benches and tables, breathing in the aroma of the chicken grilling just a few feet away wafted in the air, and in no time at all, being served ‘pecho’ (breast) or ”paa (thigh) with a plate of steaming hot white rice topped with fried minced garlic.

Here’s my recipe for Bacolod Chicken:

2 chicken breasts (or thighs, if you prefer dark meat) with skins on

MARINADE
1 c. coconut palm vinegar (found at Filipino or Asian stores)
1 bottle Sprite (20 oz.)
1 thumb-sized ginger, sliced
juice of 4 kalamansi (but if you can’t find kalamansi, use the juice of 1 lime or lemon
2 stalks lemongrass, pounded and cut into 2-inch pieces
2 T. salt
2 t. pepper

BASTING SAUCE
1/4 c. vegetable oil
2 T. margarine
2 t. salt
2 T. achuete/annato seeds
juice of 2 kalamansi (or juice of 1/2 lime or lemon).

To make basting sauce, heat oil, add margarine and salt. Drop in achuete/annato seeds and stir until color is extracted. Remove from heat and add kalamansi/lemon/lime juice.

Prick the chicken with a fork to ensure that it absorbs the marinade. Marinate chicken in vinegar, Sprite, ginger, lemongrass, kalamansi/lime or lemon juice, salt and pepper for at least an hour. Grill over medium to high flame while basting with sauce.

Don’t forget to make a side dip of ‘sinamak’ (coconut palm vinegar with minced garlic, ginger and chilis) since no self-respecting Bacolodnon would eat his or her Bacolod Chicken without dunking it in ‘sinamak’.

-Dezzi Rae