If your vehicle is stuck, broken down, or in need of any assistance, you should call G&C Towing. They are the most knowledgeable, experienced, and highly trained team of operators of any towing company in the area. G&C Towing opened its doors on Apr. 1, 2006, but the founders have been in the towing business since 1997. G&C Towing’s experience and knowledge shine through in each job, and they enjoy the diversity of the automotive business. Every day brings new challenges, and G&C Towing embraces every unique opportunity set before them. G&C Towing has six trucks that meet all types of needs. From light to heavy duty and even off-road recovery, they have the right equipment. At their shop, G&C Towing have five well-trained and skilled mechanics who are able to work on your vehicle and get you back on the road. At G&C Towing, towing is not work. It is something each employee loves and is passionate about. In addition to natural talent, all operators hold certifications with WreckMaster, a nationally recognized training institute. Some operators also carry certifications from the Towing and Recovery Association Small-Business Spotlight
G&C TOWING
of America Incorporated and the North American Training Academy. G&C Towing management goes out of their way to give hands-on and classroom training to their staff, so they are prepared for any situation.
If you are in need of a tow, call G&C Towing at 239-947-1555. They will get you back on the road in no time!
FutureDellutri Employee Spotlight
Vanilla Candy Cane Peppermint Bars
Ingredients • ¾ cup sugar (no sugar substitutes) • ⅓ cup canola oil • 1 egg • 1 teaspoon vanilla • 1 cup all-purpose flour • ½ teaspoon baking powder
Born 10/9/2017 at 8:34pm weighing in at 7lbs 3oz and 20.5 inches long! Look for a law school graduation photo in the spring of 2042.
• ½ teaspoon baking soda • ¼ teaspoon salt • ⅓ cup crushed peppermint candies • 3 ounces dark chocolate, melted
Directions 1. Preheat oven to 350 F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with cooking spray. 2. In a medium bowl, beat sugar, oil, egg, and vanilla with a mixer on medium for 2 minutes or until slightly thick and pale yellow. Beat in flour, baking powder, baking soda, and salt just until combined. Stir in 2 tablespoons of the peppermint candies. Spread batter in the prepared pan. 3. Bake 20–25 minutes or until edges are puffed and top is golden. Cool in pan on a wire rack. Using foil, lift uncut bars out of the pan. Cut into bars. 4. Line a tray with parchment paper. Dip one corner of each bar into melted chocolate and place on the prepared tray. Sprinkle chocolate with the remaining peppermint candies. Let stand until set.
Marjorie and Carmen’s granddaughter, Konnor
Carmen’s stepdaughter and son-in-law, Kyndra and Kyle
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