My first lunch for Metro Division....

I have delivered dinner twice to the officers in the Metro Division (3rd shift), but this was my first lunch for 1st/2nd shift -- February 5, 2021. 

Was I nervous? YES! After all, I was making lunch for officers I had never met before, not to mention delivering lunch on a weekday presents a nice possibility that the Captain, Lieutenant, and Sergeants might fix a plate (and they did), so I wanted to get it right. 

Ever since the Covid outbreak, the officers in my own division haven't been able to gather at my table, so I have been delivering meals and have extended my cooking and deliveries to divisions outside my own. 

Delivering lunch and a promise to be there by a certain time doesn't leave much room for kitchen snafus and setbacks. I'm not a professional caterer and don't know all the tricks of the catering trade, but one thing I have learned in the past 11 years is, the more you can do the day before, the better. 

I decided to make the lasagna the night before so all I would have to do is pop it in the oven the morning of the lunch. Seems simple, right? WRONG!! Bringing cold lasagna to room temperature before baking takes way longer than you would think. I even put it in a warm oven 200-250 degrees for 20 minutes before cooking for another hour or so at 350, and it still took forever. I even scoured the internet for helpful tips on making lasagna the night before and the only thing I could find was that you cook it longer and, in my opinion, cooking longer can make it dry. It was a dilemma, for sure.  

I was a nervous wreck. 

They say 'a watched pot never boils'....well, watched lasagna is slow to cook. But planning to be there 30 minutes before the start to set-up helped make up a little time -- I just didn't have the time to make the layout all pretty once I got there. 

I love all the helping hands I had when I arrived. Once I notify someone that I'm there, officers pile out the back door for the 'unloading of the car'. And they're so strong, they can carry a lot at one time. 

Everyone at Metro was so welcoming and appreciative. In my brief 2-hour visit, they made me feel like part of the family. About halfway through lunch, the words 'our house, is your house' came across loud and clear. My appreciation for them was so quickly reciprocated.

At exactly 2:00 pm, my car (and the old girl in it) was heading home with all of my nice thoughts of the afternoon. 

Stay safe my new friends.  💙

Nothing says 'dig in, boys' like four pans of Lasagna.

One big salad.

My banana pudding that everyone seems to like so much.

Two boxes of cream puffs.

 

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.

Lunch for CMPD's RTCC and CIU....

Last month, November 12, I had the pleasure of delivering lunch to CMPD's Real Time Crime Center (RTCC) at CMPD Headquarters. It was just one of those visits that went perfectly and as I update my blog (almost a month later), I'm smiling as I think back at how perfect the day was, despite the rain. 

The rain was extremely heavy that day and emergency warnings were going off like crazy. Some roads were blocked due to flooding and I had to take a detour to get there. I'm not sure how, but l arrived 25 minutes early to set-up for an 11:30 am lunch.

It felt weird to roll out of bed at 6:00 am and immediately put two big pots of water on to boil for the lasagna noodles. But for ONCE, everything went like clockwork -- I couldn't believe it and I was so proud of myself. 

The Criminal Intelligence Unit (CIU) joined the lunch too and everyone (RTCC and CIU) couldn't have been nicer. So warm and welcoming. It was one of those visits that left me smiling all the way home and still thinking about into the night. It just made me so happy to know that they enjoyed it and had been looking forward to it.

The RTCC monitors cameras all over Charlotte. They're able to catch car thieves, stolen tags, and missing people, to name a few. Their office is dimly lit with about 8 big screens on one wall that can be split into at least 4 cameras per screen. I found it all quite interesting. 

After everyone fixed a plate, the Lieutenant and a CIU detective came up to me and gave me their department's 'challenge coin'. I don't think they freely give these out, so it made it all the more special. The ABC Unit gave me one a few years ago, so now I have a small collection started.

Because I'm not a professional caterer and lasagna travels so well, that's what I made. On the menu was Lasagna, Salad, Garlic Toast, Banana Pudding and Cream Puffs. I made 20 puffs and 24 servings of banana pudding and in 90 minutes the desserts were GONE! There was just a few servings of lasagna and salad leftover so we put that in the refrigerator for 3rd shift.

Despite the rain and gloom that day, I am reminded why I love doing this so much. Every visit is different because people are different. I think some officers 'get me' and some don't, and that's OK. The officers that day 'got me' and the old girl knocked this lunch out of the park! 💙

I started wrapping the napkins and plasticware due to Covid.

After everyone fixed a plate, the Lieutenant and a CIU detective came up to me and gave me their department's 'challenge coin'. I don't think they freely give these out, so it made it all the more special. The ABC Unit gave me one a few years ago, so now I have a small collection started.

I stand with this line.....

With Covid-19 and other world events going on, it hasn't been a good time for the officers to gather at my table. I miss seeing my friends around the table and looking out the window waitng for the first patrol car to round the corner, but it's not about me....it's about them, so I have been making a few meal deliveries. 

I have delivered meals before, but with so much unrest right now, it felt different. So much pressure on law enforcement officers. Protesting at unprecedented levels; so much hate; so much uncertainty. And for all those that disrespect the badge, the officers have to protect even those who hate and protest against them. 

They're our protectors. We work, and they protect. We sleep, and they protect.

I am so proud of my own CMPD and the few officers that I was honored to feed this past month.    

I made lasagna each time because it's so easy to transport. But after three deliveries and nine pans of lasagna in the last month, this will be it for lasagna for a while. I say that now, but truth be known, if they said that's what they wanted for dinner....that's what I'd make. 

Thursday, June 11 was lunch for the South Division. What a nice visit. I haven't seen these officers since March when Covid-19 exploded so I was really looking forward to my visit. It is the South Division officers I have known the longest, even though so many from my early days of cooking have now retired. I usually set up my meals in the roll call room. I was  there for about 2-1/2 hours as I watched the officers come, eat, and go. We kept our distance and we did a few 'elbow bumps' to say hello and goodbye. I'm smiling just thinking about it. That's my happy place. 

Friday, June 26 was dinner for the awesome detectives with the ABC Unit. Really, just a super bunch of guys. They have gathered at my table a few times and I have delivered once before. They all were so welcoming and made me feel like I was a family member they hadn't seen for a while. A few were sharing family and pet pictures with me from their cell phone while we enjoyed a nice dinner. They always make me feel like part of the family. I received a nice thank you note from the sergeant a few days later which surely guaranteed another dinner in their future. So nice....thank you, Sir. It was my pleasure.   

Saturday, July 18, I delivered lunch to the brave officers in the Independence Division. This was my first visit to Independence. After 10 years of cooking for my friends, I still get a little nervous when feeding a new bunch of officers, and nervous, in general, when I'm cooking for others, but the officers were very personable and made me feel welcome. 

I was so pressed for time I didn't take one photo. With 12 officers standing in line for food, taking a few photos for this blog post was not an option. The photos in this post are from my June 11 lunch, but the meals were identical.  :)

I tried my best to arrive 20 minutes early, but it's very hard. Everything is so unpredictable. Kitchen snafus, under-estimating cooking time, forgetting the ice (which is what happened Saturday). Oh, I remembered it, but I forgot to put it in the car. I'm not a professional caterer -- just a working girl -- and an 'old' working girl at that. The heat index was like 102 degrees outside, so after 6-7 trips from the kitchen to the garage to load the car, I looked like I had mowed the yard by the time I arrived. But I can't complain when these officers are working in this heat wearing a 6 lb. bulletproof vest and a 20 lb. duty belt. God bless them all! Now I know why one of my officers loves winter so much.  

This was the second time I made the lasagna the night before and popped them in the refrigerator to cook the next morning, but allowing enough time to bring them to room temperature takes longer than you would think. As a result, I had to cook them longer -- I just couldn't get them to heat through. So STRESSFUL! Because of the extra cooking time, I thought they were rather on the dry side, so I won't make these a day ahead again.   

One officer invited me to do a ride-along which made me feel all the more welcome. They are more than happy for you to ride with them if you complete the required paperwork and application (and I have to complete it too each time), but I can't recall anyone ever asking me first. I have done four ride-alongs in the past 10 years (South, Steele Creek, Metro, and Hickory Grove). I enjoy seeing the response area each officer is protecting -- some roads I have never traveled. I'll enjoy a ride with Independence in the near future.

My long-time and best girlfriend in Tampa surprised me with a generous contribution towards my lunch for Independence. I won't call her out so not to embarrass her, but last week she sent me a photo taken several years ago of the two of us and another mutual friend. I was expecting the photo in the mail, but the check that fell in my lap was a big surprise. You are a true 'BLUE' friend, dear girl, and I love you. 💙  We all have that one 'forever' friend, and she is mine.

While coordinating this lunch, in one of my emails exchanges with the sergeant, he ended his email with "Thanks so much for caring for us." 

It made me tear up a little.

You are very welcome, Sir....you are very welcome!

♥

Lasagna...tested and approved by the cops I cook for

I received a text message from an officer Sunday night asking for my lasagna recipe. The officer's birthday was the following day and her husband was making her birthday dinner. Asking for a recipe is the ultimate compliment for any cook, and an extra special compliment that my lasagna was birthday dinner-worthy.   

It took a little doing to pull the entire recipe together because the sauce recipe is in one place and the filling is in another. Not to mention explaining the 'building' of lasagna...that, in itself, is a big production. 

I don't have good picture of the lasagna on a plate, but I will next month and I will update this post.  

The sauce recipe is the Pioneer Woman's recipe (from the Food Network) and it makes a bunch! As written, it will make (3) 13x9" pans of  lasagna, or one large chafing tin (pictured below), but since it is somewhat time-consuming to make, I go ahead and make it as written, and then I can enjoy it during the week with spaghetti or freeze it.

SPAGHETTI SAUCE

Click here for the original Pioneer Woman's recipe 

Ingredients

• 5 pounds Ground Beef or Ground Round (I Used Ground Round)
• 3 tablespoons Olive Oil
• 1 whole large Yellow Onion, Diced 
• 1 whole Green Bell Pepper, Seeded And Diced  
• 6 cloves Garlic, Minced
• 1 cup White Wine OR Low Sodium Beef Broth if you prefer (I used the beef broth since I'm cooking for the Po-Po)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Oz. Size) Crushed Tomatoes  (14 oz cans are sometimes hard to find so you might have to buy 3 28 oz cans (instead of 2) and only use half of the 3rd can
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar good store-bought Marinara Sauce (I used Ragu Traditional, but you use your favorite)
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Thyme
• 2 tablespoons Sugar (I used a little more than 2 tablespoons - it's tart)
• 2 teaspoons Kosher Salt

Instructions

Pioneer Woman's step-by-step photos and instructions, click here.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.  

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1-1/2 minutes, then add the garlic. Stir and cook for an additional minute. *Note: dicing the onion, green pepper, and garlic the night before is a huge time-saver.

Pour in the wine (or beef broth) and allow it to bubble up and reduce for about 1-1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, and salt. Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. 

LASAGNA FILLING AND LAYERING

40 years ago, the Mueller's Lasagna Noodle box had a recipe on the box called 'Classic Lasagna' and it was made with Cottage Cheese (not Ricotta). Being newly married at the time and an inexperienced cook, I followed the recipe as written and have been making it with Cottage Cheese ever since. If your preference is Ricotta, use that instead and I'm sure it will be delicious! 

This filling is for one (1) 13x9" pan of lasagna:

1 16 oz  Breakstone's Small Curd 4% Milkfat Cottage Cheese (or Ricotta)

2 cups Mozzarella Cheese (be careful not to use low fat -- it won't melt right)

1/2 cup Parmesan

2 eggs, lightly beaten
* Buy 2 packages of Mozzarella so you have two full cups left over to sprinkle on top (see below).

In a large mixing bowl add 2 cups (16 oz) cottage cheese (or ricotta), 1 cup mozzarella and 1/2 cup Parmesan. Add lightly beaten eggs and mix well.  

After the sauce is ready, spray the bottom of the lasagna pan with spray PAM.

• Spread one cup of meat sauce to the bottom of the lasagna pan.
• Add three COOKED lasagna noodles lengthwise on top of sauce. Spread about 1/3 of cheese    mix on top of noodles. I do little even scoops, then try to spread it the best you can. Top with meat sauce (it's more than a cup - maybe 1-1/2 cups?) You want to make sure the noodles are covered well each time, but not so much you lose the filling.
• Repeat layers twice -- noodles - cheese mixture - sauce.
• After the last layer of cheese and sauce, add your last layer of noodles and top with meat sauce.  Make sure the ends are covered well with sauce so they don't burn.
• Cover lasagna with tin foil and bake for about 1 hour at 350 degrees. Take a peek at 50 minutes and see how it looks. If it looks really hot, remove foil and spread 1-2 cups of mozzarella on top and return to oven until melted and golden.

PHOTOS FROM MY OCTOBER 27th DINNER FOR CMPD METRO DIVISION:

As you can see, I haven't mastered the 'panoramic' photo feature on my phone.

Every officer signed this card that night with their own little message. I didn't include all the special comments in this photo.