And the answer is....over a decade!

I was hosting a lunch one day (pre-Covid) when a sergeant asked me how long I had been cooking for CMPD and I had to think back to an unfortunate time in my life. The year was 2008 and my home had been broken into twice (in one year). My first dinner was exactly one year after the second break-in. I started this post last year when December 2020 marked my 10 year anniversary of serving this department. A decade. I never finished that post and another year has now past.

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:

1. Is it hard work? YES -- I'm no Martha Stewart!
2. 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.
3. 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. 
4. 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!
5. 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.
6. 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 watching out the window for the first patrol car to round the corner into my neighborhood. 

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.

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.

💙 💙 💙

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.

August 2011 - My applesauce pancakes -- quick and easy.  

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!  

November 2018 - Special Delivery -- lasagna for the awesome officers in the Metro Division. 

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.  

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.  

♥

Holiday cheer for the ABC Unit.....

Guess what.....more lasagna, LOL! I really wanted to make Chicken Fettucine Alfredo, but since Covid has snafued any officers gathering at my table, I wasn't sure how well it would travel. I'm not a professional caterer, nor do I have all the warmers and equipment for catering, so I was worried the alfredo sauce wouldn't be hot, or it would spill in the car, or the noodles would all stick together - so many things could go wrong - and I would end up mortified if it wasn't terrific, so I erred on the side of caution. I hope to see these guys again after the new year, so maybe I'll have the Alfredo thing all figured out by then.

One thing that has stayed with me since that night, and what I love the most about what I do, is just sitting back and listening to these guys laugh and tell stories at the table. I love the camaraderie the officers have with each other. The thin blue line runs deep and they really do have each other's back (their 6). This has been a particularly tough year for all law enforcement officers, so being able to bring this small unit together before their shift to enjoy a meal at the same table made me very happy.

Part of the conversation during dinner (and they brought it up) was how to get me set-up with a food cart to sell my cream puffs. I mean, they were working on a price and a menu, LOL....($4/each or 3/$10). See what I mean....they're hilarious -- or maybe they just love them that much. But whatever the reason, their interest made me feel loved. They even had a location all planned out! It's definitely something I think about - like maybe in my retirement - but there would be so much to work out - ie: business license, food truck, kitchen facilities, safety, etc.

I used my two 'Rachel Ray Lasagna Luggers' again and they worked out great. They're still available if you've been looking for something like this - Macy's has them and, of course, Amazon. They're about $38/each.

Law enforcement officers need our support now more than ever. If you've been wanting to do something for the officers where you live, just do it! It will make you feel as good as it will them. It doesn't have to be anything big. They'll appreciate your support and kindness.

Stay safe my friends....until next time. ♥

Cream Puffs

Banana Pudding

Rachel Ray Lasagna Lugger -- keeps food hot!

I did a blog post on my food truck dream in 2018 and you can read it here. I think I like these two the best.

Cheesy Baked Macaroni and Cheese

When I hosted my 10th Annual Christmas Lunch for CMPD in December, I tried a new macaroni and cheese recipe. Trying out a new recipe for a table full of police officers is never a good idea, but after watching the video from 'Jehan Can Cook' on YouTube, I felt pretty good about it. And I was right....it was delicious!

I modified it a little though -- like Jehan's recipe called for Gruyere cheese and I wasn't exactly sure what Gruyere cheese was made of or how it tasted. I'm sure a mac/cheese I've ordered at some restaurants have used it, but it was kind of on the pricey side, so I decided to use more cheddar instead. And like many mac/cheese recipes, it also called for mustard, and I always leave that out. I just have never used it, and again, trying something new when feeding others is no time to test things out. 

Since I'm not a pro-chef by any stretch of the imagination, after searching the internet for a good mac/cheese recipe, I learned that shredding your own cheese is key to making great macaroni and cheese (it melts more smoothly), but there is nothing easy by the trade-off. Shredding your own cheese is very time-consuming and take it from this inexperienced cook, shred it a few days ahead of time if you don't want to have a nervous breakdown. In the end, it will be a huge time-saver. As much as you can do ahead of time, do it!

My hand-held cheese grater is quite old (it doesn't even have the gripper at the bottom like the new ones), and grating 3 lbs. of cheese can take some time. When I hosted another dinner two months later (February 2020), my Christmas macaroni and cheese came up in conversation and how long it takes to shred cheese, and one of the sergeants said..."you need a food processor!"  

Well, I wouldn't exactly call it divine intervention, but it was a wonderful coincidence -- the very next day while I was trying to wake up, I was thinking about my visit with everyone the night before. I made a pot of coffee and started scanning TV channels and QVC had a 9-cup Kitchen Aid food processor as their 'Today's Special Value w/ free shipping'. It was perfect and I knew I had to have it! It's too big; not too small. 

This is Jehan's YouTube tutorial on this recipe:

Cheesy Macaroni and Cheese

Ingredients

• 1 lb. Macaroni cooked according to directions on the package
• 2 lb. Sharp cheddar cheese, grated
• 8 oz Gruyere cheese ** or smoked gouda, grated   
• 8 oz White cheddar, grated
• 4 cups whole milk
• ¼ cup butter
• ¼ cup flour
• 1 tsp Dijon or yellow mustard (optional)
• ¼ tsp black pepper or pepper sauce
• ½ tsp salt
• 1 egg beaten

** I substituted Gruyere with 8 oz. Mild Cheddar since I wasn't sure what it tasted like -- I already had 2 lbs. of Sharp cheddar. A friend of mine made this Christmas day and used Gruyere and she loved it! I'll try it next time. 

Instructions

• Preheat oven to 350 degrees. Grease a 13 x 9 baking dish then set aside.
• In a large heavy bottom sauce pot over low heat melt butter. Add flour and stir until smooth.
• Add milk and cook until milk is warm and sauce has thickened a bit. Set 1 1/2 cup of grated cheese aside, this will be for the top.
• Add reminder of cheeses, black pepper, Dijon mustard, salt and egg then stir until smooth. Add macaroni to the cheese sauce, stir making sure the macaroni is well coated.
• Pour into a large baking dish, sprinkle with remaining cheese.
• Place into oven and cook for 25-30 minutes or until bubbling and golden brown.
• Remove from oven. Allow to cool before serving.

For Jehan's website recipe, click here.

Christmas Mac/Cheese Photo

Dinner for the Hickory Grove Division....

The Charlotte-Mecklenburg Police Department jurisdiction is divided into 13 patrol divisions --North, University City, North Tryon, Freedom, South, Providence, Hickory Grove, Independence, Eastway, Central, Westover, Steele Creek, and Metro.   

Over the past 10 years, I have made the rounds with cream puff deliveries and, of course, hosting meals for the South Division in my home, but delivering dinner gets a little more complicated. It's a lot of back-and-forth communication and since I'm not a professional cook or caterer, I really have to stay as organized as possible so I don't forget anything and I arrive on-time.

And then there's the 'loading of the car ' -- that's a big job in itself. I dont' want to forget anything that would be easily assessible at home.

I have delivered dinner to the Metro Division several times and to Steele Creek once. The most recent dinner delivery - November 2 - was to the awesome officers of Hickory Grove. They were so warm and welcoming and I enjoyed my visit.

When I arrived on-site, I sent a note to the officer and sergeant who helped me coordinate the dinner. “I’m here”, I said. In about 5 seconds, the front door swings open and about 12 officers pile out to help unload the car...and it took every one of them. 

I love that part. It makes me smile big even thinking back. 

It took just a few minutes to set up everything and then everyone fixed a plate.

And just like that....it's over! These hard-working officers are back on the street doing what they do best -- protecting and serving the community.

The load on the way home was a lot lighter.  

This division will be moving soon to a new location and a brand new building. On December 1, I did a ride-along with Hickory Grove and the officer showed me their new building currently under construction. It's going to be beautiful and I couldn't be happier for them.   

♥

Why are chicken pot pies so hard to make?

I have made Chicken Pot Pie twice over the last decade for my friends behind the badge. Once in 2012 in individual ramekins and again in 2015.

In 2012, I made the gravy from scratch. It was a nightmare to make, but in the end it turned out great, but I vowed to never make it from scratch again.  

In 2015, I simplified the recipe by using Campbell's Cream of Chicken Soup and canned vegetables. It was pretty good and I won't forget how Sgt. BJ raved about it, but for this lunch, I wanted a 'showstopper' pot pie for the officers at my table. 

Last week, I had a moment of temporary insanity and decided to make it from scratch (again).

I found this recipe on YouTube by chef, Laura Vitale, and tested it twice for myself. Each time I made it it was delicious! The thickness was just right and it had a good flavor.

I took a half-day off from work the day before my lunch and had the lunch prep under control. I made chef, Laura Vitale's recipe again, only this time, the gravy was way too thick and it was greasy.

What changed? Why didn't it turn out like the last two pot pies?

Well, here comes the problem of not being a professional chef, because I don't know what changed.  Was it because I tripled the recipe to make a giant Pot Pie? Maybe I didn't need to triple the butter or the heavy cream? I must've goofed it up somehow trying to triple the recipe. All I know is that I was at the grocery store at MIDNIGHT Friday night buying more chicken broth.

If you make it 'as written', I think you will also love it. By Laura Vitale (click here).

Saturday morning the alarm went off at 5:30 am and I shot out of bed like a piece of toast. The first thing I did was fire up the stove and I started making the chicken pot pie sauce again, but this time I used a different recipe. With the lunch just a few hours away, I couldn't risk another fail. The pot pie had to go in the oven at 9:30 am.

The second batch had a good flavor, by Food Network's Tyler Florence (click here), but I thought it was a little too soupy. Being a novice cook, I was afraid to start adding thickeners. Three hours before these officers were to arrive is no time to be experimental! Had this batch not turned out, I would've been ordering pizza.

All in all, it was a wonderful afternoon! Great conversation and these guys can make me laugh. The four officers who came have been coming to my house for more than 9-1/2 years and it was the first time this sergeant stopped by. By the time the last two officers left, it was almost time for 2nd shift to log-on, so I asked the sergeant to let them know in case they wanted to stop by and make a To-Go box (and a few did).

After the three 2nd shift officers left, I rested for about 90 minutes and around 4:00 pm, I made a To-Box and delivered it to an officer across town. 

So this old girl's job is not done -- the search for  the perfect 'fool proof' Chicken Pot Pie continues and I will find it! If anyone has a chicken pot pie recipe that you family raves about, I would love to hear from you -- please share in the comments.    

♥

Sweet Cornbread (click here)

Easy Southern Banana Pudding (click here)