A pep talk on the road to AWESOME!

We all need a 'kick in the britches' sometimes to put us on the road to awesome.  I guess you could say my kick in the pants came when my home was broken into -- twice -- in one year.  

Don't wait for something bad to happen to give back or to find your purpose and passion in life.  I love cooking for my special friends in blue.  I guess you could say they are my road to awesome!  

If you don't like your dream....find a better dream.   

Get out there and find YOUR road to awesome!   ♥

Happy St. Patrick's Day!

The older I get, the more I realize all the 'little things' I haven't done -- especially when holidays roll around. For one, I have never been to a St. Patrick's Day party.  And I have never had green beer. Shocking, isn't it?  

Have fun today, whoever you are, and please....if you drink too much green beer today, designate a driver or take a taxi.  Don't wreck your life or the lives of others.  Drive Sober or GET PULLED OVER!

IRISH BLESSINGS

May you always have walls for the winds,

a roof for the rain, tea beside the fire,

laughter to cheer you, those you love near you,

and all your heart might desire.

♥

May the road rise to meet you,

May the wind be always at your back,

May the sun shine warm upon your face,

The rains fall soft upon your fields and,

Until we meet again,

May God hold you in the palm of His hand.

♥

May the sun shine, all day long,

everything go right, and nothing wrong.

May those you love bring love back to you,

and may all the wishes you wish come true!

♥

578 days later....

On August 14, 2011, I posted my very first blog post for AHOP. I new absolutely nothing about blogging, the Blogger program, or how to design it -- I just jumped in and started doing it. It was a Saturday, and I think I stayed in my PJs the entire day, so eager to get my arms wrapped around this project. Thanks to Heather, my friend, 'safety net', and an avid blogger in her own right, she was just a Facebook email away to answer any questions I had (and there were many.)

Until I had my own blog, I had no idea how big the blogging community was. It's huge, I tell you, huge!

578 days after my very first blog post (click here to read it), my visitor count reached 10,000....and that's thanks to you, my readers, my subscribers, my Facebook friends, my colleagues, and those of you who just happened to wander in by accident. 

More importantly, and it should go without saying, a big thank you to my special friends -- the men and women in blue who stop by AHOP for breakfast or dinner. For without them, there would be no blog....there would be no AHOP.   ♥

AHOP goes to the Academy...

The day -- Friday, March 8, 2013.  The place -- Charlotte Police and Fire Training Academy.  The event -- 2013 CMPD Promotion Ceremony.

What a special day for me - a civilian - and even more so for the officers being promoted and for their families.  It was an honor to be invited.

I arrived early to get a good seat, so I 'people watched' until the ceremony began.  I saw friends and family pour into the auditorium to stand by their loved ones as they walked up on-stage to receive their collar pin.

I have thought about this many times, but it really hit home today seeing all of the officers with their families.  These officers are someones husband, wife, brother, sister, mommy or daddy. They leave their homes every day never knowing what danger may lie ahead.  I don't know of any other profession in the US where there is a chance you may take a bullet from or for a total stranger....yet cops do it every day.

One other thing I do know for a fact....police officers have such a thankless job.  Wherever you live, if you see a police officer who is approachable, take a minute to let them know how much you appreciate them.  I can guarantee you they don't hear 'thank you' enough from the people who they have sworn to serve and protect.

2013 Promotions

7 Non-Sworn Promotions

11 Officers promoted to Sergeants

10 Sergeants promoted to Lieutenants

6 Lieutenants promoted to Captains

3 Captains promoted Majors

1 Major promoted to Deputy Chief

Congratulations to you all!  

A beautiful day in Charlotte - just look at that Carolina blue sky! 

♥

17 in 5.....

On the nights I cook dinner for 2nd shift, I am non-stop busy in the kitchen and around the house for at least 5-7 hours (sometimes more), never really knowing if they'll be able to come. It is a scheduled dinner, but their work will always take precedence.

Last night was one of those nights.

Right around 5:30 p.m., 30 minutes before they were supposed to start arriving, a Priority One call came in.  An officer called around 5:45 p.m. to give me a heads-up.  

At 7:50 p.m., almost two hours later, I received a text message from the same officer that said "17 in 5".  I took an uneducated guess thinking it might mean 'I will be there in 5 minutes'.  Uh....wrong! When three officers arrived (20 minutes later), I asked them about it.  17 means "en route", so 17 in 5 means "En route in 5 minutes."  With all the paperwork they still had to do, I was happy they could stop by at all.  The Sergeant was detained the rest of the evening, so I sent a To-Go box back with one of the officers.

The menu: Chicken Fettuccine Alfredo, Salad, Garlic Bread, and Tea.  For dessert: Cheesecake, Banana Pudding, and Root Beer Floats.

"Worth the wait", they said.  Perfect Chicken Fettuccine Alfredo.
P.S. This was my plate.  The officers plates had 4 pieces of chicken. Made this cook's heart smile. J

Today, I sent an email to the 2nd shift Sergeant to see if there was any interest in leftovers and, I am happy to report, eight officers stopped by throughout the evening.  I boiled two new boxes of fettuccine (so the pasta would be fresh), and every last piece of chicken and fettuccine noodle was GONE!!  

So here's my recipe for my Chicken Fettuccine Alfredo.  And I use the word (my) only because I made it, but I found it on the Internet.  It really is delicious and everyone loved it!

If you try it, I hope you enjoy it!  ♥

Here's what you need! Oh, and some chicken tenderloins (not pictured).  

Put about 8 tenderloins in a large ZipLoc and pound them with the smooth side of the mallet.  To save money, you can buy boneless chicken breasts and cut them yourself, but I didn't think about it until it was too late.  I'm not sure if there is a cost savings or not, but I'm sure there is.

After you pound the chicken, put it in an over-sized container and add some Olive Oil and salt and pepper.  Mix well.  Put it back in the refrigerator until you're ready to cook it.  I fried my tenderloins in a skillet with some Olive Oil.
I added more salt and pepper during the frying process.

Olive Garden Chicken Fettuccine Alfredo

Adapted from this recipe

Serves 6

Okay, so here's the thing....this recipe says it serves 6, but I would recommend (for the average family), that you at least triple it. That will give you plenty of sauce to stir into the pasta, and then more to drizzle on top.  For the troops I cook for, I made this x 8, and I had very little sauce left over.  One pint of heavy cream is really not all that much liquid, if you think about it.

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
Salt
Black pepper
2/3 cup grated Parmesan cheese (preferably fresh)
1 lb. (one box) fettuccine (follow directions on box)

Note:  If you double, triple or quadtruple this recipe, be sure to double or triple everything (except for the salt and pepper -- that is still to your liking).  If you're not sure about the garlic powder, do it in increments, but I think you will find that you will need every bit of what it calls for. 

Directions

• In a medium saucepan, melt the butter.
• After the butter melts, add the cream cheese (use a little whisk if you have one to blend it well), but be careful not to whisk too fast -- you don't want the butter to jump out and mess up your your shirt (like it did mine)...I'm just sayin'.
• After the cream cheese is blended, add the heavy cream.
• Add the garlic powder (and don't underestimate this wonderful seasoning vs. using real garlic).  Some people think using garlic powder is a cop-out (no pun intended) and takes away from the 'real thing' (minced garlic), but I have to honestly say, I like it.  I really, really like it!  It seasons this sauce perfectly. So try it before you discard the idea.
• Add salt and pepper to your liking.
• Simmer for 15-20 minutes over low heat, stirring constantly. 
• Remove from heat and stir in grated Parmesan.  

I like to stir the alfredo sauce into the noodles before serving so the noodles have a chance to soak up some of this delicious sauce.  When you plate it, add the chicken and a little extra sauce on top.  

Enjoy!  ♥

Waiting on the troops!

Love my Cuisinart electric skillet!

Since I make so much at one time, I use my Cuisinart electric skillet to keep this dish warm.  Pictured is 2 lbs. (2 boxes) of Fettuccine noodles.  If you're making this much, add a little Olive Oil to the skillet before adding the drained pasta and toss the pasta around with a wooden spoon.  Add about 2-3 cups of Alfredo Sauce, toss some more to make sure the noodles are evenly coated, then sprinkle on some Parsley Flakes for a little added color (I'm all about easy.)

No worse for the wear....

I was clearing off my dining room table one Saturday morning after breakfast for 1st shift when I noticed, for the first time, how one of my dining room chairs looked a little scuffed up.

I stopped for a minute while my brain tried to figure it all out.  Then I looked at the second chair, and then the third.  All six chairs were the same.  

And then it hit me – the dings and scratches were from the handcuffs and guns and whatever else the officer’s shiny black belt is packing. 

Before I knew it, I was smiling.  I really do have the family I have always wanted.

Now when I look at my well loved chairs, I am reminded of my big-hearted officers -- the Captain, the Lieutenants, the Sergeants, and the 45-50 Officers who have sat at my table -- all of the officers with whom I have had the joy and privilege of cooking breakfast and dinner for these past three years….and it makes me so happy! ♥

      

Happy New Year....may the good Lord bless and keep you!

I love this picture -- a Norman Rockwell print titled "New Year's Eve" from January 1, 1944 -- of a young lady who, at the stroke of midnight, has fallen asleep after rereading love letters from her overseas soldier-boyfriend.

As I write my last post for 2012, I am truly humbled to still have the AHOP light in the window -- a 'safe place' for these officers to come for a meal, a root beer float, or a cup of hot coffee on a cold night.  It makes me so happy that they still enjoy their visits.  I have had so much fun this year flipping pancakes, making cream puffs and conjuring up a pretty darn good meatloaf.  Your support has also been very humbling -- thank you from the bottom of my heart.

This month also marks AHOP's 3rd Anniversary!  I hosted my first dinner on December 23, 2009.  I was so afraid no one would come to my first dinner, and as many officers as I knew at the time, oddly enough, four officers I (didn't) know knocked on my door.  I love to see new officers sit at my table who have been 'afraid' to come.  Some officers who don't know me feel really funny about coming the first time.  I always look at them as being fearless and afraid of nothing -- least of all coming to AHOP.  But it only takes coming once, and they come back -- just ask Officer H.

Wherever you live, I encourage you to reach out to your own local police department to host your own event.  I can guarantee you this -- you will enjoy every minute of it, and you will get back so much more than you put into it.  I wish you all could see my officers through my eyes.  You would see what I see.  They are big-hearted, thoughtful, kind, and courageous. 

Wishing you all a safe and Happy New Year.  And please, if you venture out New Year's Eve, drink responsibly.  Don't become another statistic.  Drive Sober or GET PULLED OVER.  Don't wreck your life or the lives of others -- designate a driver or take a taxi.

And that's all I have to say about that!

Happy New Year to you all!   ♥

March of the penguins.....

If I were to put one of these adorable little penguins on my 2nd shift officer's salad plate at my next AHOP dinner, you might think they would say "AHOP, you have lost your mind!"  But to the contrary, they would all find them rather amusing and would appreciate all the fun I had putting them together, only with them in mind.  It's like the time I put fanned strawberries on the breakfast plates for 1st shift. I can just hear them now...."Do we eat it?  Is it just for decoration? It's too cute to eat!  Uhhhhh.........."

My friend, Sarah, shared this recipe with me on Facebook over the holiday, then another long-time friend of mine, Dara, made them for her family holiday dinner.  Her picture turned out better than the picture in the original recipe so, with her permission, these pictures are from her dinner. Nice job, Dara!  Your entire meal looks divine!

I haven't made these yet, but you can be assured that I will.  I just couldn't wait to share them with you.  Don't be surprised if you find one of these little guys staring back at you at the next dinner.  :)

~    ~    ~    ~    ~    ~    ~    ~

Egg Penguins

Adapted from this recipe

9 large ripe olives
6 hard-cooked eggs
12 small baby carrots

Directions 

• For the penguin heads, attach one olive to the top of each egg with a toothpick. 
• For beaks, cut six carrots 1/2 inch from the pointed end; attach the flat side of a pointed piece to the center of each head with half a toothpick.
• For the feet, make a lengthwise cut through the remaining carrots; place flat side down in pairs (trim carrots if necessary). 
• Place a toothpick in each carrot; press an egg on top of each pair.
• For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with half a toothpick. 
• Cover and refrigerate until ready to serve.
  
  Prep/Total Time: 20 minutesYield: 6 Servings

Note:  I haven't made these yet myself, so when I do (and I will), I will update this post if there are any tweaks.
 

Too cute to eat, I say, too cute to eat!  

Merry Christmas...God Bless Us, Everyone!

Remembering all of the police officers, fireman and EMS who are working this Christmas Day, for you and for me. You are appreciated!

~   ~   ~   ~   ~   ~

And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them, and they were sore afraid. And the angel said unto them, "Fear not: for, behold, I bring you tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; You shall find the babe wrapped in swaddling clothes, lying in a manger." And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. ~ Luke 2:8-14

No one can recite Luke 2:8-14 like Linus....just had to add this.
That's what Christmas IS all about!

And one more....the Christmas Story as told by the children of St. Paul's Church
in Auckland, New Zealand. I love this video...and the 'donkey push' trying to get
Mary and the donkey up the hill...priceless.  

Enjoy!   

Wishing you all a joyful, safe and happy holiday ~ Merry Christmas! 

Strawberry Santas....HO-HO-HO!

You will be the talk of the party if you arrive with these cute little Santa's.  I made these little guys for the first time today for the 10th floor Holiday Potluck at work, and they were a big hit!  I also took a plate down to the CMPD South Division.  Served on a bed of shredded coconut to resemble snow....so cute!

Here's what you need...and strawberries, of course!

Santa Strawberries

Adapted from this recipe

1 dozen strawberries

1 8 oz. Cool Whip    

Handful of chocolate sprinkles
Pastry bag and tips (or) two large ZipLoc bags

Using a paring knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.  I did about 7-8 Santa's at a time and lined them up on a folded paper towel to absorb some of the juice.  This way you can place the hat in front so the hats don't get mixed up (no laughing -- I'm sure I have a little OCD somewhere in my family.)

All shapes and sizes....just like us.  :o)

I used a pastry bag to pipe out the Cool Whip.  If you don't already own one....it is a very inexpensive kitchen tool that you will use over and over and over and over!  Pipe out the Cool Whip for the little head, then plop the little hat on top.  

This is the size pastry bag and tips I used.  

You can buy these Wilton products at Micheal's and other craft stores.  The tips are very inexpensive (something like $.99/ea.)  If you don't have a pastry bag or you don't think you'll use it often, a large ZipLoc bag works very well.  For the buttons and hat, the hole should be no larger than a pin-head. Super tiny.  Use a separate bag for the face and cut a slightly larger hole.  Cut a very small hole for the face and test it.  If it's not large enough, cut a little more and test it again.  Keep testing until you get the size face that looks like the picture.  You can make the cut larger -- you can't make it smaller.

  

A Zip-Loc bag works well to pipe out the Cool Whip if you don't have a pastry bag, but
Wilton pastry bags and tips are an inexpensive addition to your kitchen gadgets.
Don't be scared....go get one! ;)

Place two chocolate sprinkles on Santa's "face" for the eyes.  

TIP: I found the sprinkles very hard to pick up and put on the face without messing up the face.  Dip your finger in water and then pick up a sprinkle using the flat side of your wet finger -- that made it easier to place the sprinkle on the face.    

This was the first time I've made these Santa's -- the next time I think I will chop up some of the sprinkles so the eyes are smaller.
  

You're done! Store them in the refrigerator until ready to serve.

Enjoy! 

♥ 

Updated photos from 2014:

2014 Gift Shop Treat Table

I served these little guys on a bed of shredded coconut to give the appearance of snow
(an idea I saw in a magazine). Very cute!

Tis' the season...for shoplifters

This little tree went to the South Division.

I love these little Charlie Brown trees.  I have purchased several over the years and have given them to friends and colleagues who commented on my own tree.  This year, how appropriate for these little trees to go to a few police stations and to the officers who stop by AHOP when they can.

Today, this little tree found a home at the office shared by the Sergeants in the South Division.  They all share a large office with several desks to accommodate their rotating shifts.  I hope this tree will put a smile on their face in this season of shoplifters, robberies, auto larceny, home break-ins, and holiday crazy people.  I hope it will remind them that it is also a season of miracles.  For all the bad they see (especially this time of year), it must be hard to see some of the good.  I hope a lot of good comes their way this Christmas.  They all so deserve it.  ♥

My cute little gift tags. 

UPDATE:  One more tree delivered last Tuesday night to Sgt. John in the Central Division.  One of the nicest officers I know and so proud to call him my friend.  When Sgt. John was promoted, he transferred from South to Central division, so I don't get to visit with him now as often as I'd like to.  I walked in with a pastry box filled with about 40 cream puffs and this tree.  I asked Sgt. John if he would take a picture of his tree so I could update my blog.  I was so happy when I received this picture.  I have so very few pictures of the officers I cook for so I was happy to get this.

This little tree found a home at Central Division.

A tree also found a home in the Steele Creek division -- in the lobby of their beautiful new facility.

"I never thought it was such a bad little tree....it's not bad at all, really.

Maybe it just needs a little love." ~ Linus

Happiness at Thanksgiving.....

I am thankful this Thanksgiving to have enjoyed another year of cooking breakfast and dinner for some of the kindest and most big-hearted CMPD police officers you'd ever want to meet.  They all mean so much to me.  I received three text messages this morning from officers wishing me a Happy Thanksgiving.  Their messages instantly put a smile on my face, but it also reminded me of how many officers around the country would spend this beautiful day in their patrol car instead of at home with their family.  Many officers worked an extra long day for the Black Friday retailers who opened their doors early.    

I shared my Thanksgiving with my good friends in Midland, NC.  I am thankful for their love and friendship throughout the years.       

Wishing all of my readers, wherever you are, a bounty of blessings and a safe and peaceful holiday season.  ♥

Just for fun.....

Last weekend I took some QUIKRETE cement and finally filled the hole in the walkway leading to my front door. I couldn't resist personalizing it just a bit. For a girl, I thought I did a good job. Turned out cute, don't you think?  ♥

Cinnamon Swirl Pancakes....YUM-O!

10 officers came last Saturday in three different shifts.  Something big came up and the last three didn't arrive until around 10:00 am.  No matter.  One officer called around 9:15 am and asked "how long would I be serving breakfast."  Huh?  Well....until the last officer can get here, of course -- that's how long. :)

I was brave and tried the cinnamon swirl pancakes and everyone loved them!

Here's what you need.

You're not hallucinating.....yes, I use Aunt Jemima pancake mix.  Are you surprised?  I tried making pancakes from scratch - twice - and I couldn't find a recipe that tasted as good as Aunt Jemima Buttermilk Complete. We all love being able to say 'I made it from scratch', but scratch is not always better.  Plus, time is an issue with all that I have to cook.  Last year I posted a story called "Is making pancakes from scratch worth the effort?"  Long story, short....nope!  Click here for that post.  

Cinnamon Swirl Pancakes 
Adapted from this recipe

2 cups Aunt Jemima Buttermilk Complete pancake mix (or your favorite recipe or mix)
1-1/2 cups water

Cinnamon Filling

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar

1/2 tablespoon ground cinnamon

Cream Cheese Glaze 

4 tablespoons (1/2 stick) unsalted butter

2 ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

I used a pastry bag to pipe the filling out, but a ZipLoc baggie works well too.  If you use a ZipLoc, add the filling and make sure the bag is sealed well.  Snip the corner of the baggie and squeeze the filling through the open corner. 

Mix the pancake mix and water together until the large lumps disappear (use a wire whisk if you have one).  Let stand 1-2 minutes to thicken.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancakes starts to bubble slightly, add the filling. I started the swirl from the outer circle of the pancake and swirled to the center, but some start with the center and swirl out (do what's easiest for you.)  When the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done.

Because of the sugar, I found the pancakes seemed to stick more to the griddle, so spray more Pam on the griddle when you lift the pancake to flip it. It seemed to help some.  

Note:  I didn't do the cream cheeses glaze with this first batch, but will serve the glaze next time and will post an update.  But they were so good, some officers didn't even put syrup on it -- they ate it plain. 

  

The AHOP light....

It is no secret to the officers I cook for on Saturday morning that I go back to bed after the last officer leaves. I get up about the same time they do -- 4:30 am -- except I get to go back to bed, while their day of chasing speeders, fighting crime and thwarting evil is just getting started.   

After the last officer leaves, I turn the AHOP light off, enjoy a little of the breakfast (if I don't eat with them), then I take a sofa nap and I usually sleep until about 12:30 or 1:00 p.m. I'm usually pretty pooped after they all leave. I love it though (but you already know that, right?)!

The AHOP sign (an amazing gift from my South Division officers) only
shines when I'm cookin' and they're comin'.  

Saturday at AHOP....and all is right with the world

Ten officers came for breakfast yesterday -- my first AHOP breakfast since August 25. I was so happy to see the first blue and white round the corner, and then seeing them all gathered at my dining room table again talking about their week. I thought my heart would explode - I was so happy.  One officer came and it was his day off. Big-hearted, I tell you! 

On my August 28 post, I posted a cool video on how to separate egg yolks. I could hardly wait to show the guys my newly discovered talent. It was great! The table got real quiet, I separated the egg yolk, and then all six officers, simultaneously, went ...."WHOA!!!!!!" And then laughter broke out. They loved it! Thanks again to my friend, Kat, for sharing this with me.  

And look at this....AHOP received a few awesome gifts!  

My friend and colleague, Kelly N, emailed me one morning and said "I have a donation for AHOP....it's in the freezer." When the weather gets a little cooler, I'll start making sausage gravy again, so these little guys are hangin' out in the freezer until then. Thank you, Kelly! This $aves me a lot and you are a gem for thinking of me and my officers!  

And one of my high school classmates, David L, sent AHOP some real Costa Rican coffee that he purchased especially for AHOP during a recent visit to Costa Rica. It is delicious! So good, that when I dragged my tired, old body into bed last night, my last thought before I closed my eyes was "oh, I can hardly wait to have that coffee in the morning." David and I aren't 100 percent sure, but we think we were in the same typing class back in high school. Who knew, 36 years later, he would be sending me coffee for AHOP. Isn't life grand!

My break is over -- the boys and girls are back -- and all is right with the world!   ♥

This is a picture from my very first post - 8.14.11

My 1st and 2nd shift fix.....

Here's some exciting news....at least for me anyway.  My pre-Fall break is over and AHOP is cooking breakfast for 1st shift next Saturday, and she...can't...wait!  I sure have missed these guys and I need my 1st and 2nd shift fix.  My break wasn't all that long, but when you factor in the few weeks they were out because of the Democratic National Convention, and then my 3 week break to take care of some big house chores, it feels like forever!

The break was good to get some things done around the house, but it has felt really odd to not have as much interaction with the officers I cook for.  Not to mention my brain feels like it had a vacation too!  No menu planning, no grocery lists, no three packs of bacon to pre-cook on Thursday nights, no setting the table, no 4:30 am Saturday morning alarm clock.

And I haven't forgotten about my 2nd shift officers -- I see three big pans of lasagna in their near future for sometime in mid-October.  We're working on a date now.

I have been blessed with so many wonderful friends since my move to Charlotte.  Two dear and wonderful people have been like parents to me (yes, I’m talking about you Anne & George).  From day one, I knew they were special and I am so blessed to have them in my life.  And now, having these officers in my life to cook for and to worry about, for the first time in 21 years, I feel like I have a family of my own.

I guess you could say these officers "complete me."  They certainly have made my life a better life. ♥

Don't let your cell phone have the last word ....

It's a deadly subject and a good reminder for us all.  I came across two awesome videos regarding texting and driving -- we're all guilty of it -- even if for a nanosecond.   

Don't let your cell phone have the last word ... it can wait!  No text message is worth a life! ♥

A pre-Fall break for AHOP....

To my readers, I'm taking an AHOP break (just through September) to get some pre-Fall chores done around the house (cleaning, pressure washing, gutters, yard work, window washing and, hopefully, a room cleaned out and painted.)  Hiring most of it out, so don't feel too sorry for me.  Just organizing it all can be exhausting though!

It will feel really odd the next two weeks not to be planning meals in my head.  It takes up more space in my brain than you might think.

You may see a sudden stop in blog posts, so I wanted you to know all is well!  Stay tuned, and thanks always for stopping by to see what's new at AHOP!  ♥

Update:  Breakfast and dinners will resume in October for 1st and 2nd shift and I....can't....wait!  

A post-DNC thank you!

So proud of our CMPD and all of the law enforcement officers who came in from around the country to help keep Charlotte safe during the Democratic National Convention (DNC).  They made the City of Charlotte shine last week.  We are honored to have such a great law enforcement team in Charlotte, protecting and serving the citizens of Mecklenburg County.

I wanted to make my officers in the South Division (my area) a special after-DNC surprise in appreciation for all their hard work and long hours.  I haven't made a special candy bar wrapper since Easter, and before that it was Valentine's Day, so I thought now might be a good time.  South, Central and North divisions received my Easter candy bars, so this time I made some for the Steele Creek division, in addition to South, with my thanks for an awesome job last week.  I hope they will enjoy them as much as I enjoyed making them.  Love you guys too!   

I was super nervous about delivering my gift to Steele Creek today.  And as many times as I have stopped by my own division, I still get a knot in my stomach before I go.  It's like everyone is crazy busy, and then here I come -- little ol' me -- with my candy bars, or whatever it happens to be.  So out of my element.       

And here's some surprising news.....I wrapped 108 Hershey candy bars (w/ Almonds) for the South Division and 108 candy bars for Steele Creek.  That's 216 candy bars total and I didn't eat NOT ONE! It's a near miracle.  Wow is all I can say!  

Didn't they turn out cute!!

Click on picture to enlarge

 My pictures didn't turn out very good.