When I was born my parents named me Patrick Joseph Geyer. The Geyer name was my Dad’s, so that is easy to explain. The Patrick Joseph was the name of one of my dad’s ancient relatives and, mostly, my parents liked the sound of it.
As the ink was drying on the birth certificate, the controversy of what I was to be called began. My mother liked the sound of Pat, or Patrick. My father wanted to call me Joe. They decided to compromise and Mom called me Pat or Patrick and my Dad called me Joe. Some compromise, huh?
This difference in names carried over to the extended family as well. While my Dad’s family also called me Joe, my Mom’s mom tried to bridge the difference and started calling me Patrick Joe. So, my mom’s extended family followed suit and starting calling me it as well.
When I was growing up I called myself Joe for the first 11 years of my life. All my friends, therefore, did as well. Once I started getting involved in a number of activities that my Mom introduced me to most of those people called me Pat, so I started to self-refer as such.
When I was dating my wife and was home (long distance), she would call and my dad would answer. She would ask for Pat and he’d turn and yell into the house “Joe!” for me to get the phone. I still have to think when I sign an email to friends or relatives what name I need to put at the bottom!
Deviled Chicken Drumsticks
No matter what name you give these drumsticks, they are delicious!
So few ingredients.
The dipping station and drumsticks ready for the oven.
These are juicy with just the right kick of spices.
Deviled Chicken Drumsticks
prep 6 (main course) servings ∙ source Epicurious.com
INGREDIENTS
- 12 chicken drumsticks (2 1/2 to 3 pounds total)
- 1/2 cup Dijon mustard
- 3/4 cup panko (Japanese bread crumbs)
- 3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
- 3/4 teaspoon cayenne
- 3 tablespoons unsalted butter, melted
DIRECTIONS
Preheat oven to 450°F with rack in upper third.
Pat chicken dry, then toss with mustard until evenly coated.
Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.
Rantings of an Amateur Chef 
I what were the odds that you would marry a Patricia Josephine 🙂 My father-in-law was Martin Francis, Jr. He grew up as Frank but was introduced to my mother-in-law as Mac and went by Marty at work. Great confusion when they named their fifth son Martin Francis, III (who always went by Marty). Guess by the 8th child, you run out of names.
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You’ll always be Joe to me! I do think it’s funny though that even though I and everyone in my family call you Joe, my husband calls you Pat! Guess it makes since from someone named Robert who goes by Matt 🙂
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I tried a similar version of this chicken recipe on pork loin chops. My husband loved it. He is not a fan of pork chops but raved about these all night.
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This looks amazing! x
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