Cayce Grimes knows what fits in her life and what doesn’t. A perfect fit for Cayce, career wise, seems to be CVG Alabama (formerly Bostrom). She started working part-time for the company when she was 16 and a student at Piedmont High School.
She’s now in her 23rd year there. Cayce received a degree in management with a human resources concentration in 2008 and, for the past 11 years has been the human resource manager. CVGA makes seats and has recently started making mirrors.
Cayce feels a personal responsibility toward all of their 230 employees.
“I love the interaction with the people, and I love what I do,” she said. “I feel like my job is to serve the employees. The most rewarding part of my job is being able to help them. I love the people at CVGA. They’re my family and, if I can help just one person each day, I feel as though I’ve made a difference.”
Cayce is a member of the First Baptist Church of Piedmont.
She’s also a member of the Anniston Junior League, Calhoun County Human Resources Society and a member of the Board of Directors for the Piedmont Benevolence Center.
Her husband, Scotty, is a mail carrier for the city. She has two daughters, Lexy Goss and Grayce Goss, and a step-daughter, Savannah Grimes. Lexy is a junior at JSU, Grayce is a sophomore at Piedmont High, and Savannah is a sophomore at Auburn University.
Cayce’s parents are Sharon and Bedford Carter and the late Allen Reeves. Her grandmother is Edith Hackney. Her sister, Hayley Reeves Davidson, lives in Huntsville, and her brother, Ryan Reeves, lives in Piedmont. Cayce feels blessed to have four nephews.
Cayce likes to help out in any way in her community and doesn’t mind stepping up to the plate to do whatever is necessary.
“I love Piedmont,” she said. “I think it’s a wonderful town, and I’m so proud to be a part of it. I love volunteering. I think it’s wonderful when you can make a difference in someone’s life. I’m trying to leave a legacy for my children to help others.”
She likes to ride in her jeep, exercise and spend time with her family, which includes her 12-year-old lab, Elvis, and her miniature schnauzer, Presley.
“Our beloved lab, Elvis, is known throughout town,” said Cayce. “My husband is a mail carrier, and he often follows Scotty. We always have people asking us how Elvis is doing. He’s a staple of the community.”
Cayce developed an interest for Elvis Presley when she was very young and saw one of his movies. “I thought he was the best looking man I’d ever seen,” she said. “I
loved his voice, and his music. I was intrigued by him.”
Cayce’s favorite thing to cook is breakfast food. She often prepares it for dinner, and she recently made Scotty a special Father’s Day breakfast.
SCOTTY’S FAVORITE BREAKFAST CASSEROLE
- 6 slices of white bread
- 1 lb. sausage, browned and drained
- 1 cup of cheese (I always add extra)
- 6 eggs, beaten
- 2 cups of milk
- Salt and pepper
Spray pan with Pam, 11 x 13. Layer white bread, sausage and cheese. Mix eggs, milk, salt and pepper; pour over sausage and cheese mixture. Bake at 350 degrees for 35 to 40 minutes. You can also make this mixture the night before, refrigerate and bake the next day.
HOMESTYLE BLUEBERRY MUFFINS
- 2 cups of flour
- 1 cup of sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 ½ cup blueberries
- 2 eggs
- Tsp. vanilla
- ½ cup milk
- ½ cup butter
- ¼ cup chopped nuts (optional)
- Light brown sugar topping
In a large mixing bowl, mix flour, sugar, baking powder and salt; add blueberries. In a small mixing bowl, beat eggs. Add milk and butter; mix with a wire whisk for about 2 minutes (mixture may be lumpy because of butter and that is fine). Add to flour mixture; stir until well blended. Drop into greased muffin pan. Sprinkle with light brown sugar. Bake at 400 degrees for 30 minutes or until golden brown.
MIMI’S BUTTERMILK BISCUITS
- ® Original No-Stick Cooking Spray
- 2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1 stick of butter
- 2/3 to 3/4 cups buttermilk or milk
Heat oven to 500 degrees. Coat baking sheet with no-stick cooking spray. Measure flour into large bowl. Cut in butter until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
Turn dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. Bake 8 to 10 minutes or until golden brown.
- 1 lb. sausage
- 1 package of cream cheese
- 2 cans of crescent rolls
Brown sausage; drain. Add cream cheese; mix well. Let cool. Roll out crescent roll into squares (do not break). Spread ½ of sausage and cream cheese mix onto crescent roll (will look like a jelly roll); roll up long ways. Can be baked whole or cut into ½ or ¾ inch slices. Bake at 350 degrees until golden brown.
Contact Margaret at firstname.lastname@example.org