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Bob Davers Completes Four Million Miles with RAF Transport

by Mark Whittington | Feb 08, 2019
Bob Davers surpassed driving four million miles with Rose Acre Farms Transport in November 2018. Bob is the first driver in Rose Acre Farms' 80 year history to accomplish over four million miles on the road.

It took Bob only 29 years to accomplish this milestone. Bob has represented Rose Acre Farms to our customers and patrons of the highway to the highest standard. We receive no less than the highest remarks from individuals and customers telling us of his performance.

Bob began his career in 1990 with Rose Acre Farms working in the Maintenance Garage. As many others have done at RAF, Bob worked his way through the ranks when he decided to drive a truck for Rose Acre Farms. After a period of time, a position became available and the rest was history.

Bob is happily married to his wife, Beverly, of 37 years. He and Beverly have two children and four grandchildren. We extend our gratitude to Beverly and their children; you’re not only Bob’s family, you are part of the Rose Acre Farms family, and we appreciate the sacrifices you have made for him to be able to accomplish such an outstanding milestone with our company.

Bob was presented with a personal engraved pocket watch, representing his achievement, as well as a wall plaque with a photo of his Rose Acre Farms truck on the cover.

Thank you for all your years of hard work and dedication, Bob!

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

        
          
Ingredients:
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
Instructions:
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
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