She’d always wanted to drive a race car. Antoinette works at Salon Alon with what she calls “wonderful friends and co-workers.” Her birthday gift from them was a trip to the Talladega Superspeedway where she was able to check one more thing off her bucket list.
Antoinette said that’s the best birthday gift she’s ever received.
She drove Carl Joiner’s No. 10 six laps at speeds of 137 miles an hour. A professional driver was in the front seat with her.
“It was a rush like you wouldn’t believe,” she said. “I’ve never been intoxicated, so I don’t know what that kind of rush is like, but this was legal.”
A few years ago, she tried bungee jumping in North Carolina and enjoyed it so much, she plans to do that again someday.
She’ll try her hand next at zip lining. Before that though, she intends to skydive again, and that will probably take place in the spring.
“I’m just adventurous,” she said. “I always have been. I’m a daredevil in my old age.”
Antoinette was born at Fort Bragg, N. C. Her father was stationed in the Army there. The family moved often and lived in Germany on one of her father’s tours.
After graduating from Southview High School in Fayetteville, N. C. Antoinette entered Winston-Salem State University where she received a bachelor’s in business administration. She used her degree at several jobs, but never liked working in an office.
One day, she watched someone do a manicure
“I became fascinated with what she was doing,” said Antoinette. “I asked her if she would train me, and she said sure. I started using my sister as a guinea pig. I loved it.”
Antoinette went back to school and earned her license to become a nail technician. For the past nine years, she’s worked at Salon Alon for Karen Nelson.
“I love my Salon Alon family and I love doing nails,” she said. “I never liked sitting in an office or working at a computer. It’s so boring. I’m a social butterfly. I like to be around people.”
Antoinette has another job, one that is dear to her heart.
She is employed by the city and works with senior citizens at the senior center.
“I love working with them,” she said. “They’re a unique group of people. They really keep you on your toes. It’s a very rewarding job.”
She’s worked with the city for the past 10 years.
Holding down two jobs requires her to work 19-20 hours a day. But she wouldn’t have it any other way.
“Everyone asks me when I sleep,” she said. “I average four or maybe five hours sleep a night. That’s all my body requires at the moment. It may change as I get older, but right now, that’s all the sleep I need.”
Antoinette is the daughter of Joseph and Elizabeth Davis of Fayetteville. Her brother Joseph Davis Jr., is stationed with the Army in Kuwait. Two other brothers, Glen Davis and Quintin Davis, live in North Carolina.
Her sister, Rita Davis, lives in Atlanta.
Antoinette’s daughter, Quandra, lives in Kansas, where Quandra’s husband, Capt. Tanrea Johnson, is stationed with the Army. The Johnsons have two children. Taniya is 5, and Tianna is 2.
Antoinette’s granddaughter, TaLesia Atkins, 14, lives in Anniston.
Antoinette is a member of New Hope Missionary Baptist Church. She’s a member of three choirs there -- the gospel choir, the mass choir and the women’s choir -- and she sings soprano with the praise team.
Antoinette said when she’s not being adventurous, she likes to cook and travel.
She likes to make Easy Pound Cake, Loaded Spaghetti and Pepper Jack Mashed Potatoes.
Contact Margaret at firstname.lastname@example.org.
Easy Pound Cake
1 - 8 oz. cream cheese soften
3 stick of butter
3 c. of flour
3 c. of sugar
1 T. of vanilla
Mix butter and cream cheese. Mix sugar and eggs one at a time. Mix flour one cup at a time. Add vanilla. Bake at 350 degrees for one hour.
2 c. cooked ground beef
2 c. diced ham
2 c. diced turkey
2 c. diced chicken
2 c. ground sausage
1/2 c. mushrooms
1/2 c. of onions
1/2 c. of green peppers
Cook all meat together. rain off grease
Mix two large jars of spaghetti sauce with meats. Add cooked noodles. Top with white Velveeta shredded cheese. Serve.
Pepper Jack Mashed Potatoes
1 box mashed potatoes (follow cooking directions on back)
1 carton of chicken broth (in the place of water)
1 block pepper jack cheese
1/2 c. sour cream
1 stick butter
1/3 c. parsley
Salt and pepper to taste
Top with bacon crumbs