Pumpkin Spice Cupcakes.....Oh. My. Gosh!

Okay, so most of you who follow my little blog already know I am not a 'trained' cook.  I am just a working girl with two jobs who enjoys cooking for my friends when I can. 

Every new recipe I make is pretty intense and there is always self-induced kitchen drama -- especially when I'm cooking dinner for 2nd shift.  I freak out over lots of little things because I don't know what I'm doing half the time.

So I really love it when a recipe comes my way that is almost 'fool-proof' -- like this one.  These Pumpkin Spice cupcakes, although a little labor intensive, came out perfectly by just following the directions.  

The flavors in this cupcake (pumpkin, cinnamon, ginger, allspice, and cloves) all blend together so beautifully to make this little cupcake exquisite.

In fact, they were so good, I sold three dozen the very first time I made them.  And, except for a colleague who needed some cream puffs for a PTA meeting, I have NEVER sold anything I have made. Three different people, after having just one cupcake, asked if they could buy a dozen for their Thanksgiving dinner. And they basically said....'just tell me how much you want for them.'  Wow!  Now that's a pretty good guarantee that these cupcakes are delicious.  And no thanks to me....I just followed the directions.  It's not even my recipe.  Thank you to my colleague, Miss Heather B., for sharing this one with me.  I hope I made her proud.

Here it is!

Pumpkin Spice Cupcakes

Ingredients:

2 cups all purpose flour

1 (3.4 oz) package Jello brand instant butterscotch pudding mix

2 tsp baking soda

1/4 tsp salt (optional...I did not use in mine)

1 tbsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground allspice

1/4 tsp ground cloves

1 cup butter, room temperature (2 sticks)

1 cup white sugar

1 cup packed brown sugar

4 eggs, room temperature

1 tsp vanilla

1 (15 oz) can pumpkin puree
Paper cupcake liners
2 muffin tins (holds 12 cupcakes) * Recipe makes 24 cupcakes. I do not recommend halving the recipe, but make all 24. They will be eaten!  

Directions:

• Preheat oven to 350 degrees. Line two muffin tins (12 ea) with 24 paper muffin/cupcake liners. 
• Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, and cloves in a bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy.  The mixture should be noticeably lighter in color.  Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.  Beat in the vanilla and pumpkin puree with the last egg.  Stir in the flour mixture, mixing until just incorporated.  Place one paper liner in each muffin space. Pour the batter into paper cupcake liner. (see my notes below)
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.  Cool in the pans for 10 minutes before removing to cool completely on a wire rack.  NOTE: I used a double-oven and put one tin in each oven.  If you have a single-oven,  I would probably bake one tin at a time.  I’m not sure how evenly it would cook w/ two tins in one oven, so use your own judgement there.
• After the cupcakes are completely cool, frost them with the cinnamon cream cheese icing.  

Cinnamon Cream Cheese Icing (Delicious!)

Ingredients:

1 (8 oz) package cream cheese, softened

1/4 cup butter, softened

3 cups confectioners' sugar

1 tsp vanilla

1 tsp ground cinnamon

Directions:

Beat the cream cheese and butter with an electric mixer in a bowl until smooth.  Beat in the confectioners' sugar a little at a time until incorporated.  Add the vanilla and ground cinnamon.  Beat until fluffy.  NOTE: You may need to add a little more confectioners' sugar to thicken the icing.  Try it with 3 cups first, and then add more if you want the icing to be thicker, but not too much, as you don't want it so sweet it won't compliment the taste of the cupcake.  I did add a little more, but not much. Make sure the cupcakes are completely cool before icing them.

Notes:  

• The first time I made this, I panicked because after I stirred in the flour, the batter was VERY thick and was NOT ‘pourable’ as the instructions given to me called for.  I scooped the mixture out using a spoon. 
• The second time I made this, I used a scoop like this and it went much, MUCH faster.  I use this scoop for my cream puffs also and it is such a time saver.  The scoop size is a 2” circle. 
• If you use the scoop, put one scoop in each of the 24 cups, then go back with a spoon and evenly distribute the mixture until cups are ¾ filled.  Keep swirling the mixture around with a spoon to get the mixture to settle down. 
• You won't use all of mixture, so don't worry. 

I used a 16" pastry bag for the frosting and the Wilton tip #1M.

♥

Easy Peasy ROLO Chocolate Turtles

This has to be THE easiest sweet treat to make in the whole world.

I made these beautiful chocolate turtles for the first time last Saturday to take to the gift shop. By the time I left at 3:00 am, there were only 3 left, so I ate them.  

Nothing about making these is hard and the only time-consuming part is standing at the kitchen counter and unwrapping 50+ ROLO candies.

Enjoy!

This is all you need (plus parchment paper). 

Place pretzels on baking sheet lined with parchment paper - one for each Rolo.

Top each pretzel with one Rolo and bake at 350 degrees for 3-5 minutes.

Top each softened candy with a pecan halve.  

And that's it!!  

♥ ♥ ♥

Easy Peasy ROLO Chocolate Turtles

Adapted from the back of the ROLO bag and here

1.  Heat oven to 350 degrees.  Line a cookie sheet with parchment paper or foil.

2.  Place one pretzel for each ROLO on baking sheet lined with parchment paper.  Top each pretzel with one unwrapped ROLO Chewy Caramel in Milk Chocolate.

3.  Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt.  Start checking the candy at 3 minutes.  You want to make sure the candy is soft, but not melted.  I think mine were ready at 3-1/2 minutes.  Remove from oven and top with pecan half. Cool completely.  I put mine in the refrigerator.

Do what you love.....

This year has been a discombobulated year for AHOP. 

It has increasingly gotten harder for the officers to come to my home for Saturday breakfast. They are busy from the get-go and their territory is huge, and my own work schedule doesn't offer me the flexibility any more to host weekday dinners. As much as I miss them sitting at my table, we have found it easier if I take dinner to them, and more officers get to enjoy it that way too.  

To say it hasn't made me sad to not hear the chatter and laughter at my table and to see the officer's sweet faces as they walk through my front door would be an understatement. But nothing THIS wonderful lasts forever, right?  Or does it?

"When we lose one blessing, another is often most

unexpectedly given in its place.”  ~ C. S. Lewis

In June of this year, I became an official CMPD volunteer. I knew my own division couldn't use me since I work during the day and have a part-time job, but I figured something would come along (eventually) and it would be a perfect fit. I knew it had to be something special to fill my sadness from losing my breakfast bunch.  

In July, I made a midnight cream puff drop to Charlotte's unsung heroes -- the 911 call-takers and dispatchers. I met a supervisor that night whom I hadn't met before and I told her that I was a new volunteer without a project. She told me about the police gift shop which is located at the CMPD headquarters. She said the shop was always closed during 3rd shift. 

Enter blessing #2.....

The next day I emailed the officer who oversees the volunteers and I told her I was interested in volunteering in the gift shop for 3rd shift. I think she must have read my email and thought I was a little nuts, after all, 3rd shift IS in the middle of the night. 

So, after a brief interview with one of the Sergeants, I got the job! A volunteer job, that is. Of course, some training was involved, so I took a few vacation days and trained with Miss Judy, another volunteer. I love her! She was so kind and patient.

And here's the best part....the gift shop has allowed me to expand AHOP's hospitality to even more officers. 

Halloween treat table

I set up a little treat table in the break room outside the gift shop with hot coffee, cream puffs and whatever else I decide to make. Not only have my treats been well-received, it has made me realize how neglected 3^rd shift is. They are hard at work while most of the Queen City is asleep. When I refer to 3rd shift, it is not only the officers, but also the 911 call-takers and dispatchers. It makes me so happy to offer them a snack while they take a break. 

I guess you could say 'AHOP has her groove back!' It has been a long sad year, but my joy is back. The busyness, the planning....all of it! 

So the moral of the story is, if you're doing something you love and there's a bump in the road.....stop and regroup. Pick yourself up, dust yourself off, and figure it out!! We have to create our own happiness in this life.    

Will I ever see my officers at my table again? I hope so. The AHOP neon sign is still in the window and I miss lighting it up from time-to-time. 

But the truth is, I really don't know. But that's what makes life so grand. Something wonderful has been replaced by something wonderful, and I get to continue to do what I love....showing my friends in blue how much they are loved and appreciated -- one division and one officer at a time.     

♥

   

The Gift Shop is Open!!

Fall treat table

Christmas treat table - 12/7/13

Another Christmas treat table (12/14/13) -- see video below

The last Christmas treat table for 2013 - December 21, 2013

This last picture above, I cheated and had to stop by Krispy Creme donuts -- just too much to do.  But isn't it the cutest!!  

I took this quick video of one of my holiday treat tables so
you could see the blinking lights. Cute, huh?

For more information about the Charlotte-Mecklenburg Police Benevolent Fund Gift Shop, click here.

Charlotte's Finest Legacy

I had the pleasure of volunteering at the 4th Annual "Thin Blue Line 5K Walk/Run" last Saturday. It was my first volunteer event since my volunteer orientation in July. I had the pleasure also of meeting other volunteers who were there for the same reason I was. They were all so sweet and  genuine. I hope our paths will cross again soon. I worked the registration table for a short time and then helped pass out water to the runners at the halfway mark.

The event was sponsored by Charlotte's Finest Legacy Foundation -- a foundation established to honor and remember Officers Sean Clark and Jeff Shelton who were killed in the line of duty on April 1, 2007. The foundation is a scholarship foundation that rewards scholarships to deserving high school seniors who are seeking a career in law enforcement. When you support this foundation, you support future generations of police officers.

For more information on Charlotte's Finest Legacy Foundation, or to make a donation, please visit their website at: www.charlottesfinestlegacy.com

We will never forget.....time will not diminish our respect for these two officers....they gave the ultimate sacrifice.

End of Watch - April 1, 2007
Officer Sean Clark

Officers Sean Clark and Jeff Shelton were responding to what should have been a routine disturbance call for service at the Timber Ridge Apartments near Milton Road in east Charlotte the night of Saturday, March 31, 2007.  They were both shot in the head around 11:15 p.m. while struggling with a suspect in the apartment complex parking lot. They died at Carolinas Medical Center in the early morning hours of April 1, 2007, but not before officers picked up Demeatrius Montgomery, who later was charged with their murder. The suspect was later arrested and charged with two counts of first-degree murder. The suspect has five prior convictions for resisting arrest and assaulting a government official. On September 30, 2010, he was convicted of two counts of first degree murder and sentenced to life without the possibility of parole. Officer Clark, 34, was hired January 23, 2006 and graduated in the 148th Recruit Class. He was a 1991 graduate of West Mecklenburg High School and had served in the United States Air Force before joining CMPD. He was married, with a 3-1/2 year old son. He and his wife were awaiting the birth of their second son. Read more: http://www.odmp.org/officer/18829-police-officer-sean-clark#ixzz20cdd4CDY

End of Watch - April 1, 2007
Officer Jeff Shelton

Officers Jeff Shelton and Sean Clark were responding to what should have been

a routine disturbance call for service at the Timber Ridge Apartments near Milton Road in east Charlotte the night of Saturday, March 31, 2007.  They were both shot in the head around 11:15 p.m. while struggling with a suspect in the apartment complex parking lot. They died at Carolinas Medical Center in the early morning hours of April 1, 2007, but not before officers picked up Demeatrius Montgomery, who later was charged with their murder. The suspect was later arrested and charged with two counts of first-degree murder. The suspect has five prior convictions for resisting arrest and assaulting a government official. On September 30, 2010, he was convicted of two counts of first degree murder and sentenced to life without the possibility of parole. Officer Shelton, 35, was hired February 28, 2001 and graduated in the 136th Recruit Class. Officer Shelton had served with the Charlotte-Mecklenburg Police Department for six years and was assigned to the North Tryon Division. He is survived by his wife. Read more: http://www.odmp.org/officer/18830-police-officer-jeff-shelton#ixzz20cZv4LV8

                                                                                 ♥

How to deseed a Pomegranate in 10 seconds....huh?

It was less than two weeks ago that I tasted my very first Pomegranate seed - ever - in my entire life! Although, I have to admit, I do enjoy a good Pomegranate Martini....does that count?  I didn't even know what a whole Pomegranate looked like until I saw this video. It looks kind of like an apple, if you asked me. Anyway, my sweet co-worker, Tammy, had a little container of Pomegranate seeds and she let me try one.

Since having only recently tried my first Pomegranate seed, I don't know that much about them, but one thing I have quickly learned is they are, apparently, a big pain in the butt to deseed....until now!

Thank you to my friend, Kat, for sharing this video with me. I immediately shared it with my friend, Tammy. She said she tried it and it works!

Any Pomegranate eaters out there....if you try this, would love your feedback.
   

♥

A taste of Tampa....Chicken and Yellow Rice

I forgot to add the peas!

It has been almost 23 years since I moved from Tampa to Charlotte.  Time stands still for no man....not even AHOP.  I am getting older by the minute and there's still so much I want to do with my life.  

There are a lot of things about Tampa I miss, but #1 on my list (besides friends and family) are all the great restaurants.  And my favorite cuisine is Spanish and Latino food. Cuban sandwiches to die for, and chicken and yellow rice....oh man! Nobody, and I mean NOBODY (not even AHOP) can make this kind of food as good as what you'll find in the Tampa Bay area.  

My best long-time girlfriend, Linda, whom I have known since the 2nd grade, shared this chicken and yellow rice recipe with me that her husband, a retired firefighter, used to make when it was his turn to cook at Station #10.  I have modified it a little and added a few notes of my own for clarification, but the awesome flavor is the same.

I have made this several times for my 2nd shift officers and they had no trouble cleaning their plates. This recipe (as written) makes a lot, so if you need a meal for a lot of people (or a lot of Po-Po), this is a good one - ie: covered dish church dinner, pot luck lunch at work, a dinner party.  Or if you make this for your own family, you will enjoy the leftovers throughout the week.  My co-workers always benefit from my leftovers and they love it!

Getting ready to plate-up!

♥ ♥ ♥

Larry's Firehouse Chicken and Yellow Rice

adapted from the recipe below

2 rotisserie chickens

1 bell pepper

1 yellow or sweet onion (not huge, just regular size)

1 'Family Size' Vigo Yellow Rice *

1 '10 oz.' Vigo Yellow Rice *

Swanson Chicken Broth - same amount as water called for on back of rice packs (heated)

4-5 garlic cloves

1 14.5 oz. Hunt's Diced Tomato w/ Basil, Garlic and Oregano (do not drain)

1 14.5 oz. Lesueur Sweet Peas (drained)

1 16" x 11" aluminum roasting pan (approx. size)

Olive Oil
'Bijol' coloring and seasoning (This makes the rice more yellow, but use sparingly.  I purchased this at a local Spanish grocery store).   

• Debone the rotisserie chickens.
• Saute bell pepper and onion in olive oil until peppers are tender and onions are translucent. Add the garlic when onions and peppers are almost ready and stir.    
• Substitute the water called for in each rice pack with equal amounts of chicken broth.
• Remove paper from aluminum pan and any sticky residue - rinse - and spray w/ PAM if you have some.  
• Add both rice packs, hot chicken broth, chicken, diced tomatoes and sautéed onion, pepper and garlic.
• Stir well and cover pan with aluminium foil. 
• Place in 350 degree preheated oven for approximately 50-60 minutes.  Ovens vary, so check it at about 50 minutes. 
• Heat peas and drain - garnish on top of yellow rice.  
• Serve with garlic bread, black beans and a salad.  

* Here's the Vigo yellow rice we always used when I was growing up in Tampa.  I wanted to show you a picture so you know what to look for.  The grocery stores here in Charlotte only carry one size or the other, so I had to go to a Spanish grocery store and by the second pack (and it wasn't Vigo), but it was good.      

See....it makes a bunch!

www.bijol.com

This is the original recipe page from a cookbook one of Linda's family member's put together and had published.  What a labor of love.  The cookbook is called 'Seeds of Love' and it is filled with wonderful family photos and her family's favorite Southern recipes.

 

Linda's sweet husband, Larry, in front of Station #10.

Seeds of Love Cookbook

Thank you, Linda and Larry, for sharing this recipe with me.  It is one of my favorite meals to prepare for my 2nd shift officers....and they love it!  

One final note....if you like peas, DON'T FORGET THEM.  I buy them, I heat them, and almost always forget to serve them.  

♥

Peeling garlic....what my mom never taught me

I don't remember my mom ever cooking with garlic when I was growing up. Bless her heart, she didn't really enjoy cooking at all -- not like I do -- so I'm not sure where I inherited my love for it. And notice I said 'love for it'....not 'talent or skill'. I don't know what I'm doing half the time, but I can follow directions and use my own common sense and, most of the time, I'm happy to say, it turns out pretty good.

I love garlic and use it in almost every dinner I prepare for 2nd shift. It has a bunch of medicinal/health benefits too. But it can be quite time-consuming and messy to peel, and then you have smelly garlic hands for the rest of the day.

Here's a quick and easy way to get the job done!

And the 'culinary' teaching method - very easy also.  

If my mom were still here, I think she would be very proud of her little girl. I know she would be happy about AHOP and she would love all my little stories.

♥

Lunch for the bunch......

What a great weekend!!  I made up 12 boxed lunches for my 1st shift friends in blue and delivered them around 11:00 am yesterday.  Thanks to my Facebook page, I could quickly refer to my photos to recall the last meal I cooked for 1st shift.  It was a 'To Go' breakfast on June 15. Seems like a lot longer than that, but I guess I just miss seeing my friends.

And yes, in case you're wondering, I even miss waking up at 4:30 am on Saturdays to start the breakfast process (with only 3-4 hour of sleep).  It always turned my ordinary Saturday into something extraordinary!

But I love how AHOP has evolved into a mix of To-Go and 'dine-in' meals.  Yesterday I made this awesome club sandwich on Honey Wheat Berry bread (my first cold meal).  It was LOADED with turkey and ham, swiss and cheddar cheese, lettuce and tomato, and bacon. Deliciousness!

The Boxed Lunch

Club Sandwich

Pasta Salad

Chips

Cookie

Sweet Tea

Pasta Salad recipe below

A big thank you to Robert at Mac's Speed Shop off Sandy Porter Road and South Tryon for his contribution towards this meal.  He donated 25 containers for my pasta salad (without hesitation).... and he was so kind to chat with me about cooking and kitchen stuff.  I actually learned a few helpful kitchen tips.
  

Mac's Speed Shop
2414 Sandy Porter Road, Charlotte, NC  

And a big thank you to Newk's Eatery (Blakeney/Rea Road) for donating plenty of mayo and mustard packets for my boxed lunches. It all helps!

Newk's Eatery
Blakeney Crossing - 9815 Rea Road, Charlotte, NC

Easy Pasta Salad

• 1 box Tri-Color Rotini
• Diced Sun Dried Tomatoes (softened in sunflower oil) - diced
• Red Onion (diced) -- I didn't measure, so use whatever you think looks good with the amount of noodles you have.  
• Newman's Own salad dressing "Parmesan and Roasted Garlic"
• Shredded Parmesan Cheese
• Salt and Pepper to taste

Here's what you need. 

Boil noodles until tender, but don't overcook because you don't want them to fall apart when you stir in all the other stuff. Drain in a colander and run cold water over the noodles until they cool down. Transfer drained noodles to a large bowl and put in the refrigerator until cold.

After the noodles are well-chilled, add the onions, sun-dried tomatoes, shredded Parmesan, and salad dressing and toss. I used my hands (w/ plastic gloves), but use whatever method is easiest for you.  You are just trying to coat the noodles really well.  Keep adding the salad dressing and a little salt and pepper until you get the flavor that you want.

Return pasta to refrigerator until ready to serve.  

♥

Unsung heroes.....911 call-takers and dispatchers

Friday night, about 12:10 a.m., my little Honda was 17 (that means 'en-route' in Po-Po language) heading North to the CMPD headquarters downtown with a special midnight 'Operation Cream Puff' delivery for the Communications Department -- home of Charlotte's unsung heroes -- the 911 call-takers and dispatchers.  Word of my little cream puffs has gotten around this past year, and this is my third delivery to the Communications Department. 

Here you'll find the hard-working 'behind the scenes' men and women who work tirelessly around the clock 365 days a year, 24 hours a day, 7 days a week, to answer approximately 68,000 calls a MONTH! They are so many times the lifeline to not only the public, but to the officer as well. They make a positive difference to everyone who hears their voice. 

They handle both emergency and non-emergency calls and must quickly assess the situation and accurately process the call.

Emergencies include:*
  -  crimes that are in progress or about to happen  
  -  crimes that have resulted in serious personal injury, property damage, or property loss
  -  situations in which the suspect may still be at the scene 
  -  some suspicious activities

* For more information, click here.  

They are all so sweet to me when I come, but I didn't hang around long Friday night like I have in the past.  It was after midnight and the Queen City was hopping -- they had work to do!
 
The next time you need police, fire, or medic, remember.....your call starts with these hard-working professionals.  Please let them know how much you appreciate them!

This isn't a picture of my 911 call center, but it is very similar. Day and night, there are no bright lights. 

Maybe to create some calm in what can otherwise be a very stressful atmosphere.  

♥ 

Napkin Folding 101

I have hosted my fair share of dinner parties.  A comfortable evening with my friends for drinks, dinner and cards.  I'd always try to make the evening a little special, especially if the party coincided with a holiday like it did one year on Valentine's Day.  Even though none of my guests were (my) Valentine....I had a blast finding just the perfect gift for each one of them -- especially the guys (but we won't go there).

I have always tried to make each AHOP meal (breakfast, lunch or dinner) a little special for the officers I cook for -- either by setting a special table or with the meal itself.  I tried using paper plates once, but I didn't like it. The best for the best is what I always say, so I purchased 20 plain white plates from Pier 1.  White plates are great because you can change the color scheme of your table so easily.

Since I've started making up To-Go boxes and taking them down to the station, I wanted the To-Go box to be special too.  I couldn't bear the thought of just throwing the plasticware in a bag or laying it all out on the table, so I learned how to fold this cute napkin pocket.  I use paper napkins, but the video is with a cloth napkin - either way they are adorable and it lets your special guests know you loved serving them.

A Sunday dinner on Wednesday.....

Once again, I haven't let one of life's little curve-balls get me down -- I just needed time to rethink the game plan.  

These little ‘To-Go’ meals seem to be a nice alternative to the officers coming to my house because of their busy schedule.  They barely have time to eat at all, let alone stop by my house for a meal, so I made up a few dinners yesterday -- nine to be exact -- and dropped them off at the station. 

By the way, and this is probably TMI (too much information), but since I have stopped cooking as much, I have gained 8 lbs.  You would think it would be the opposite, but the amount of energy it takes to host a breakfast or dinner is way more than you might think.  But it was like dancing (exercising without realizing it.)  I weighed myself this morning and I had lost one pound from all the running around yesterday.  So now I'm wondering....if I cooked 20 meals a month, would I lose 20 lbs?  Heck, I could deliver these meals all over Charlotte.  There are, after all, 12 other police divisions.
 

The Menu

Pot Roast (slow cooked for a little over 9 hours)

Mash Potatoes w/ Gravy

Macaroni and Cheese
Garlic Green Beans w/ Almonds

Carrots and Onions (love them when cooked with pot roast)
Yeast Rolls

Banana Pudding

Sweet Tea

To see the Sergeant's face light up when I walked in the door and have a few other officers greet me at the back door, made it all worth it!  Love these guys!  

The production line

It probably took at least 30 minutes just to plate everything.  

Finishing touches.

♥

Special Deliveries .... "Operation Cream Puff"

When I made my first cream puff delivery to the Steele Creek Division last October 2012, I started calling my visits "Operation Cream Puff". I thought an email with "Operation Cream Puff" in the subject line might not get lost in their email Inbox. My visits are monthly and a date on the calendar I always look forward to. 

I have received so many wonderful emails and thank you notes from the officers in several divisions (including my own) over my cream puffs and other AHOP things I do. I save them all and I read them often -- they just make me feel good when I'm having a less than perfect day (and there are many).

My cream puffs made the rounds last week while I was on vacation....or rather...."staycation." I wanted to visit other departments and agencies that aren't so easy for me to get to since I work a full and part-time job. Last week just seemed to be a good week to do that and I had a BLAST! In-between the massive cream puff production, I also managed to clean out my garage, make about 100 trips to Lowe's and Home Depot, and do a little yard work. Not the 'ideal' vacation to some, but (for me), it was the most perfect week. 

Special deliveries went to:

Engine 16/Ladder 16 -- just a hop, skip and a jump from my front door. I love hearing the big horn blow when they head to a new call. I don't like the fact that there is an emergency on the other end waiting for them, but the horn just tells me they are hard at work. "There goes Ladder 16....be safe!", is what I always say. Thank you firefighters at Engine 16/Ladder 16 for your service to ME and the citizens in my very own community! I hope you guys can come for breakfast or dinner sometime -- I would love it!

~   ~   ~   ~   ~   ~

Pineville Police Department -- I love Pineville, NC! It is such a quaint little community and just a little more than 5 miles from my home. A Saturday morning stroll through all the little antique shops is good for the soul. I am in Pineville often because it is so close to my home, so I always see the Pineville PD officers hard at work. They have a beautiful new police station, so I was happy to see the inside finally. Thank you for your service and for keeping the citizens of Pineville safe.

~   ~   ~   ~   ~   ~

Matthews Police Department -- Proud to say I have a few friends in the quaint little town of Matthews, NC. Super cute downtown area - original buildings - and I would venture to guess the oldest hardware store for miles and miles! Renfrow Hardware has been in business for over 113 years. Check it out sometime. I always see the Matthews PD officers hard at work and saw two officers while I was en route to their office. Thank you to the Matthews PD for keeping my friends and the community of Matthews safe.

~   ~   ~   ~   ~   ~

CMPD 911 Call Operators and Dispatchers -- What an absolute treat this was to meet a few dispatchers on the CMPD Communications floor at the CMPD Headquarters downtown. The voices  on the other end of the 911 calls and the voices I have heard on the police radios for the past 3+ years when the officers are at my table for a meal. I think I may have made a few new friends that day. :o) A big thank you to the Captain and Miss W. for their time and for sharing with me a little about what they do. I don't know how they all remain so calm under the pressure and call volume. They are all  true professionals at what they do! Thank you for the service you provide to the ENTIRE City of Charlotte.   
  

    

AND....as I mentioned in a previous post, I have been super busy making cream puff deliveries on my way to work to a few CMPD School Resource Officers. They miss out on all the food dropped off at the stations because they're at the schools Monday through Friday (I'm sorry I didn't think of this sooner.) For being a working girl with no children, it has been YEARS since I have seen the inside of a school, so this little project has been especially fun for me!
  

Carmel Middle School

Community House Middle School

James Robinson Middle School

Quail Hollow Middle School

South Charlotte Middle School

Thanks to all the SROs for what you do and for providing the students and teachers of Mecklenburg County a safe environment to learn and teach.

How my puffs looked in April 2013

How they look now - October 2014

♥