Over the past 11 years, some of the young officers who have sat at my table have gotten married and started a family. Some have been promoted from officer to sergeant; sergeant to lieutenant; lieutenant to captain; captain to major; and some have retired. Some officers prefer life 'on the beat' over any other title....patrolling and serving the community. I'm so grateful and I admire them so much.
I am also 11 years closer to retirement...what's not to like about that?!
Extending that first invitation has evolved into 11 years of serving and it has brought so much joy and purpose to my life.
Things have changed a lot over the last 11 years, and I won't say it's always been easy, but I keep at it because I love serving this department. Every meal event is different because people are different. I think some officers 'get me' and some don't, and that's OK.
I have had a few folks over the years reach out to me with a desire to do something similar for their own police department. They didn't quite know how to go about it, so I tried to point them in the right direction as far as who to contact to get the ball rolling. I let them know the officers would love any expression of appreciation -- it doesn't have to be a big lunch or dinner. Whoever you are and wherever you live, don't wait for something unfortunate to happen to give back. Just do it!
If you are contemplating a lunch or dinner for your officers, below are a few things things you should think about:
- Is it hard work? YES -- I'm no Martha Stewart!
- Do you have to be a good cook? No, but a little kitchen common sense goes a long way. My officers have suffered gladly many times (especially in the beginning), but they kept coming. It gives them a break from eating in the car or not at all.
- Is it physically demanding? Sometimes. However, it is no different than inviting friends and family over for a nice meal. You tend to do a little more around the house so your guests don't think you're a slob.
- You should know there is always a possibility when you have prepped and cooked for two days that only 2-4 might come when you have prepared for 15. Or they will all get busy at the same time and have to come one at a time (or not at all.) Service calls will always come first, so don't be disappointed -- it's all part of it. I invested in some nice microwavable takeout boxes years ago and keep those close-by in case they get a call as soon as they arrive. I save prepackaged plasticware from my own takeout meals, so I can add that to their takeout bag. If there is a lot left over, you can invite them all back the next day -- they love that!
- You have to be extremely organized which I am not always. The more you can do ahead of time, the better off you'll be the day of your event. You have to really stay on top of things so everything is ready by the time you say you'll have it ready. Sometimes the normal kitchen snafus will put me behind and I have to send a quick message to my lead contact to spread the work that I'm running 10 minutes late. I'm way better than I was 11 years ago, so you will catch on.
- No pictures! It would be nice to have a few photos of the officers who have sat at my table (it would make for a more interesting blog), but my home is their safe place. They can enjoy a meal in peace and I respect that.
I love hearing the chatter and laughter at the table when I'm in the kitchen cleaning up a bit.
I love asking the young officers about their family because their wallets quickly emerge and they show me the latest photo of their family and new baby. I love that.
And I love reflecting on the day or evening after everyone has gone and my house is quiet again. It really is the sweetest part of the afternoon or evening. It makes me smile big just thinking about it.
After the last officer leaves, I rest a bit before starting the clean-up. The dishwasher will get loaded three times.
COVID-19: Covid has forced me to change things up a bit on how I serve these nice officers. The officers haven't gathered at my table in almost a year, so my table had to come to them. It's a lot different delivering meals. Delivering requires a checklist to ensure I have everything I'll need for serving a meal, and there is a lot to pack. But I enjoy my visits just as much. Delivering has allowed me to serve more officers that I might not have otherwise. It's the biggest blessing in my life.
After the last officer leaves, I rest a bit before starting the clean-up. The dishwasher will get loaded three times.
COVID-19: Covid has forced me to change things up a bit on how I serve these nice officers. The officers haven't gathered at my table in almost a year, so my table had to come to them. It's a lot different delivering meals. Delivering requires a checklist to ensure I have everything I'll need for serving a meal, and there is a lot to pack. But I enjoy my visits just as much. Delivering has allowed me to serve more officers that I might not have otherwise. It's the biggest blessing in my life.
Here are a few of my favorite photos from the last 11 years....and a few video projects I have been proud to be a part of.
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August 2011 - My first blog post and one of my favorite photos. I had already been cooking for this bunch for two years when a friend and former colleague (thank you, Sherri) encouraged me to start a blog to share my stories and recipes. The Ford 'Crown Vics' are almost obsolete now.
December 2011 - A special gift from the South Division 1st shift. A neon sign that hangs in my dining room window. It stands for 'Annie's House of Pancakes'. What a thoughtful gift. The officer who came up with that idea -- brilliant! It's a treasure. I turn it on only when they come for a meal.
May 2012 - My first pass at Chicken Pot Pies. These were from scratch. They had a great flavor, but they were way too complicated. I simplified the process later.
October 2012 - Cinnamon Swirl Pancakes were a big hit. They were kind of hard to make because the brown sugar swirls would stick to the griddle, but they sure were good. Some of the officers even ate them plain with no syrup.
September 2012 - 216 custom candy bars for South and Steele Creek Division (108 each).
June 2013 - a Sunday dinner on Wednesday. Slow-cooked pot roast and all the stuff that goes with it. These meals were delivered to the South Division.
August 2015 - I had fun making these personalized 13" x 9" chicken pot pies. I made three.
October 2015 - For Whom the Bell Tolls. A memorial video I made to honor the 31 CMPD officers who paid the ultimate sacrifice. I initially made the video to just share on my blog, but it was well-received by the department and the link was shared on their website memorial page. It was an honor to work on this.
January 2017 - I made this '2016 Year in Review' video to remember the busy and challenging year CMPD had fighting and solving crime, but they also enjoyed the fun part of their job - engaging with the community and strengthening relationships.
July 2017 - Somehow my blog made the Top 50 police blogs on Feedspot. I'm not sure how they found me, but it was an honor to be recognized. My humble blog is sitting with some far more important blogs than mine. I originally came in at #46, and now at #41. Thank you Feedspot!
December 2017 - My 9th Annual Christmas Lunch
September 2018 - Spaghetti night at AHOP. A hearty appetite makes my heart happy!
December 2018 - My 10th Annual Christmas lunch for South. I enjoy making the invitations as much as I do cooking lunch.
August 2019 - My gigantical Chicken Pot Pie for 1st shift.
December 2019 - My 11th Annual Christmas Lunch for the South Division. My 'heart of gold' friend, Melanie, came to my prep rescue to help me pull this lunch off. Meatloaf, green bean bundles, macaroni and cheese, mashed potatoes and gravy, rolls.
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COVID-19 DELIVERIES
And 11 years of cream puffs and banana pudding! I wish I had a count of how many puffs that have come out of my oven in the last 11 years. Just a bunch is all I know.
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