Smart Living Weekly - April 12, 2017

Sm mart a r t L iving Weekly Your Better Quality of Life Magazine • Rockford Region/Beloit/Freeport 95¢ • April 12, 2017

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Right in Our Region

Creating Backyard Bliss

See Page 20

Refresh Your Kitchen What is ‘Supportive Living?’

Lawn Watering Basics Do You Need an Athletic Trainer?

How to Grow a Beard

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In This Issue

Right in Our Region ........................Cover & p. 20 Backyard Bliss Your Home .................................................. ..... 11 Refresh Your Kitchen in 2017 Inspiration & Worship ......................................12 Why Easter Matters Your Kitchen .....................................................15 All About Easter Ham Your Style ..........................................................17 How to Grow Your First Beard Outdoor Living ............................................. .....19 Lawn Watering Basics Your Outing ............................................. .......... 23 Countering the Mental Illness Stigma Your Fun ................................................... ......... 27

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Senior Living ......................................................31 What is Supportive Care?

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Smart L iving Weekly ™

Publisher/Editor-in-Chief Bill Hughes

Executive Editor/Web Editor Chris Linden Managing Editor Janine Pumilia Assistant Managing Editor Lindsey Gapen Deputy Editor Jermaine Pigee Graphics Director Blake Nunes Graphic Designer Samantha Ryan Contributing Writers Peggy Werner General Sales Manager Brent Hughes Sales Manager Brad Hughes Advertising Sales Representatives Brian Hughes, Jeremy Jones, Bob Ulmer, Nita Lasky Administration & Circulation Manager Lisa Hughes Website www.SmartLivingWeekly.com Published by Hughes Media Corp.

222 Seventh St., Rockford, IL, 61104 (815) 316-2300, Fax: (815) 316-2301 lhughes@northwestquarterly.com Smart Living Weekly.

Copyright 2017 by Hughes Media Corp., 222 Seventh St., Rockford, IL, 61104. All rights reserved. Reproduction in whole or part of any text, photograph or illustration without written permission from the publisher is strictly prohibited.

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We Buy Local S

mart Living Weekly is all about strengthening locally owned businesses in Greater Rockford. It’s also about sharing knowledge.

In every issue, we search out great offers and tips from local businesses to help you save money and live better.

Being a cheerleader for our region is nothing new to our staff. For 12 years, we’ve produced Northwest Quarterly, a magazine that showcases the best of life in northern Illinois and southern Wisconsin. And, several years ago, we introduced The Annual, a guide to locally owned businesses in Rockford. The lastest issue of The Annual, featuring profiles on 25 of the most interesting people in our region, is hot off the press.

We sincerely believe that our region is a wonderful place to live, work and play. But we’re tired of seeing national chain stores take over our city. Did you know that about 80 cents on every dollar spent at a big box store leaves our community?

Each week, homeowners are assaulted by a barrage of chain store ad circulars. Locally owned businesses just can’t compete against this expensive advertising. We’re changing all of that by providing blanket coverage through Smart Living Weekly. And we’re determined to help you, the consumer, connect with businesses that will serve you best.

Why do local businesses serve you best? Because they’re accountable to you.

Their owners live, work and play here. If you have a complaint, they can’t hide behind a remote 1-800 customer service number.

Also, they spend their money right here at home, by hiring local accountants, bankers, insurance agents, attorneys … you get the idea.

Sure, we all do some shopping at chain stores. But economists estimate that if we shifted just 10 percent of our dollars to locally owned businesses, our region would see more than $1 million in new economic activity and hundreds of new jobs.

What are we waiting for? ❚ Janine Pumilia Managing Editor

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Y H  G

2017 Kitchen Trend: Calmness Prevails

By Janine Pumilia, managing editor

T

he kitchen is the heart of the home and the most important room to upgrade for improved resale value. In 2017, texture is in and busy-and-bright are out.

Calm hues prevail. Easy maintenance is a must, and there’s an interesting mix of rustic and elegant qualities afoot.

“We see more emphasis on texture contrast than color contrast right now,” says Erin Meyers-Knabe, kitchen and bathroom design consultant at Benson Stone Co., 1100 11th St., Rockford. She points to a showroom model kitchen with white cabinets and soft gray-blue walls.

The marble-topped island has subtle gray vein movement.

Overhead, a glass chandelier sparkles. Underfoot is a dark wood floor with a rustic finish. Other countertops in the room are solid gray quartz. A gorgeous laser-cut marble tile backsplash climbs the wall to the ceiling, framing the stove

hood. Ribbons of gray-blue in this tile offer subtle interest.

“A white kitchen can feel too stark if you don’t have texture and some movement,” explains Knabe.

Classic white-painted cabinets are always in style, but she describes today’s white as “creamier, not stark.”

Medium-brown wood tone cabinets are on trend. Favorite species include maple and cherry, but not oak.

“Neutral brown and gray stains are in, but not reddish browns,” she says.

“Very dark cabinets aren’t out of date, but they’re losing ground. Gray is still very popular, but is moving toward a warmer shade, closer to a taupe.”

Mixing wood stains and paint colors is a good idea, such as using a navy blue painted island in a white kitchen. Likewise, a maple wood cabinet may com-

plement gray-stained cabinetry. Today’s designers strive to break up monolithic cabinetry in favor of a more furniturelike look.

For countertops, granite and quartz remain top-sellers at Benson Stone Co. To maintain a home’s optimal value, designers recommend updating the kitchen at least every 10 years.

“We try to do things in ways that make the room as timeless as possible,” says Knabe. “When people get tired of the look, there are often ways to change things up without a major overhaul.” ❚

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I  W

Why Easter Matters

E

aster is the celebration of the resurrection of Jesus Christ, who was executed by civic and religious leaders in Jerusalem. It’s the moment in human history when death is overcome and eternal life is made possible for all who believe in Christ. It also marks the fulfillment of prophecies made many centuries earlier.

As centuries unfolded in early Jewish history, the birth, death and resurrection of a savior were foreshadowed by various prophets. Governed by Mosaic law, after their ecape from Egyptian bondage, the children of Israel were led by flawed prophets, kings and judges. The people, and sometimes their leaders, repeatedly disobeyed God and got themselves into trouble; God repeatedly bailed them out.

Isaiah is among the Old Testament prophets who forecast that God would someday send a messiah to save people from their own folly and the power of Satan once and for all. About 1,000 years before Christ’s birth, Isaiah says that a savior will be born in Bethlehem, to a virgin woman and a descendant of King David, from Nazareth. This messiah will begin his ministry in Galilee after someone else paves the way (John the Baptist); he will heal the brokenhearted; he will be both exalted and beaten; will largely be rejected; will take the blame for the sins of mankind; will be silent before his accusers; will be executed with criminals; will die with no bones broken, his body pierced; and will rise from the dead after three days and three nights in a rich man’s tomb.

Other prophecies say the messiah will be offered vinegar in his thirst; that his clothing will be divided among his oppressors, who will cast lots for them; and that he will be betrayed by a friend for 30 pieces of silver. All of these prophecies, and more, are fulfilled.

What the Old Testament prophets could not predict is the magnitude of impact this messiah would have on the world. They didn’t understand that, by his death and resurrection, all people of the earth who believe in him – not only the Israelites – would receive holy spirit and eternal life.

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This remained a mystery until after Christ’s resurrection and ascension to Heaven. Why? Because God didn’t wish to reveal his trump card and have his plan foiled, explains the Apostle Paul to early Christians living in Corinth.

“No, we speak of God’s secret wisdom, a wisdom that has been hidden and that God destined for our glory before time began. None of the rulers of this age understood it, for if they had, they would not have crucified the Lord of glory. However, as it is written: [in Isaiah 64:4] ‘No eye has seen, no ear has heard, no mind has conceived what God has prepared for those who love him’ – but God has revealed it to us by his spirit. The spirit searches all things, even the deep things of God.” (I Corinthians 2:7-10 NIV) In the Gospels, we learn that Jesus has ushered in a new spiritual era, one in which love, not religious law, is the single most important element. Four eyewitnesses (Matthew, Mark Luke and John) tell us about Jesus’ birth, ministry, execution and resurrection and quote Jesus extensively. They don’t always agree on details, but they corroborate one another on major points, such as Christ’s purpose, priorities and expectations for us. The law was complicated and harsh; Jesus replaces it with a law of love that is simple, profound and powerful. Asked what the greatest commandments are, Christ answers: “Love the Lord your God with all your heart and with all your soul and with all your mind. This is the first and greatest commandment. And the second is like it: Love your neighbor as yourself. All the Law and the Prophets hang on these two commandments.” (Matthew 22:36-40 NIV)

them of his resurrection. Specifically mentioned are Jesus’ mother Mary, Mary Magdalene, and Mary the mother of James, Salome and Joanna. Matthew and John both say that Jesus appeared to the women after they spoke to the angel(s).

What were Jesus’ final instructions?

He said many things, over the course of 40 days spent on earth in his resurrected body. In his final appearance before ascending to Heaven, he tells his apostles to wait in Jerusalem to receive holy spirit (on Pentacost) and then “…be witnesses to me both in Jerusalem, and in Samaria, and unto the uttermost parts of the earth.”

What is “Good Friday”?

The Friday before Easter Sunday (in the Western church) when we remember the day Jesus was crucified.

Here are some questions that commonly arise at Easter time.

What is Easter’s connection to Passover?

Passover is an ancient Jewish holiday that commemorates the miraculous escape from Egyptian slavery. Egypt was visited by 10 plagues before its Pharaoh released God’s people to the leadership of Moses.

The 10th plague was the death of the firstborn child in each household. Israelites who marked their doorposts with the blood of a spring lamb were spared this plague, or “passed over” by the plague.

Many centuries later, the execution and resurrection of Jesus played out during the Passover season, as prophesied by Isaiah, who referred to Jesus as our innocent Passover lamb. ❚

Who first learned that Jesus Christ had been resurrected?

In all four gospels, women were the first to discover the empty tomb of Jesus.

Angels in gleaming white clothes told

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–Janine Pumilia

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Y K

Enhance Your Easter With Ham F

rom the breakfast nook to the dinner table, an Easter meal isn’t complete without a delicious ham for guests to enjoy and share. Whether you’re serving up a casual brunch, an early dinner or a formal holiday feast, an easy-to-prepare spiral ham is the perfect centerpiece for any meal occasion.

dishes. Try this Leftover Ham and Bacon Hash for a quick at-home brunch dish.

This could be your most delicious Easter yet. For more Easter recipe inspiration, visit Smithfield.com.

Perfectly cooked and hand trimmed, Smithfield spiral sliced hams make holiday entertaining quick and effortless, so you can spend less time in the kitchen and more time with family and friends.

For an added twist that will truly impress your guests, try any of Smithfield’s exceptional flavor offerings, like the Baked Apple Spice Spiral Sliced Ham, part of the premium Smokehouse Reserve line. You’ll also delight family and friends with flavors like Salted Caramel, Pecan Praline, Brown Sugar and Crunchy Glaze.

Serve up any leftovers as-is or easily incorporate them into an array of tasty

1 TB Dijon mustard 2 TB olive oil 3/4 tsp. kosher salt 1 tsp. freshly ground black pepper 2 pounds yellow potatoes, diced 8 ounces button mushrooms, quartered 1 1/2 cups Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked 4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces 2/3 cup jarred roasted red pepper, drained and roughly chopped 3/4 cup fresh mozzarella cheese, cubed 2-3 eggs, fried or poached to preference (optional) 1/3 cup fresh basil leaves, thinly sliced

Leftover Ham and Bacon Hash Preparation: Heat oven to 425 F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.

Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.

Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt.

Top hash with eggs, if desired, and sliced basil. ❚ Source: Family Features

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How to Grow Your First Beard: A 30-Day Plan I Week 2

f you want to grow a beard but don’t know how to start, here’s some advice from Dave Armstrong, owner of Downtown Barbers Shave Club of Rockford, 115 S. Main St., Rockford.

Week 1

If you’re used to a clean-shaven face, the first week of beard growth is less about what you do and more about what you don’t do. Be forewarned: Your scruff is about to look weird, and feel weirder, but you have to resist the urge to shave, trim or cut. It’s important to get a sense for the final shape of your beard and hedging your whiskers will certainly skew the results.

After day three, you’ll begin to feel that dreaded itch. Resist the urge to scratch, lest you bring on infection. Invest in lightweight beard oil, like Forrest City Beard Oil, sold at the Downtown Barbers Shave Club of Rockford. Apply a few drops at the start of each day to keep it

soft and smooth.

This week is all about observation: You begin to get a sense for the shape of your beard – where it’s patchy, where it’s thick. This helps you to choose a style that best suits your face. Growth is still the priority, so resist the urge to trim or clean up the edges. The itching will persist. Keep applying your beard oil to reduce irritation.

Week 3

Congratulations! The hardest part is over. That tiresome itch has subsided and your scruff is taking shape as a bona fide beard. Start using a cleanser several times per week and begin training the hairs with a boar bristle brush. You can clean up patchy edges with a razor if you want, but don’t trim the hairs you plan to keep.

Week 4

Week four is the first major milestone on

your path toward bearded greatness.The itch should be gone, the patches should be filled and you should have a good sense of the shape of your beard. Choose a beard style that suits you and stick with it. Invest in a good safety razor and don’t fall behind on upkeep. A poorly trimmed beard is a major grooming faux pas.

Downtown Barbers Shave Club of Rockford is open Tues.-Fri. from 9 a.m. to 7 p.m. and Saturday 9 a.m. to 4 p.m.

To make an appointment, call (779) 2215080. ❚

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How to Water Your Lawn B y To n i R o c h a oses out, spigots up. It’s time to begin pampering that lawn.

For Robert Ewald, owner of Ewald Services Inc., this means following a few sound rules for helping grass start fresh and stay consistently green from now until late fall.

“When it comes to watering lawns, the best rule of thumb is to follow Mother Nature’s example,” Ewald says. “A good soaking like a natural rain but without leaving puddles of standing water is preferable to frequent light watering. Then let the ground dry out for several days.”

With many differing opinions on when to water, Ewald adds, the best plan is to water between 3 and 9 a.m.

“If the lawn is watered in the heat of the afternoon, most of the moisture will evaporate without nourishing the grass,” he explains. “If water is applied late at

H

night, it will stay too wet which can cause grass seed to rot before it sprouts and can make established grass more susceptible to diseases.”

For newly seeded areas, Ewald recommends keeping the ground moist in the right measure.

“Seeded areas need a different watering regimen,” he adds. “For the seeds to properly root and sprout, the ground needs to be consistently moist, not too dry or too wet. Too dry and the seed won’t germinate, and too much water can wash the seed away or cause it to rot.”

With an established watering program, grass should be able to weather almost all of the Midwest’s summer swings. But, Ewald says, for those few weeks in late July or August when semidrought conditions develop, lawns need a moisture boost.

“This is a two-fold fix,” he adds.

“First, water to saturate the ground to a deeper level. Then increase the watering cycle to three times weekly until the drought period ends.”

And finally, Ewald suggests that lawns need consistent watering through the beginning of October or as late as Oct. 15 in case of a drier season, not only to keep them green and healthy but also to help root development so that grass can winter over safely.

For more information, contact Ewald Yard Services at (815) 877-3500 or visit online at www.ewaldservices.com. ❚

The Yard Care Experts

MOWING FERTILIZING HYDROSEEDING MOSQUITO CONTROL Call Today for a Free Estimate

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R  O R

Backyard Bliss: How to Love Coming Home A

By Janine Pumilia, managing editor “Pergolas are s owner of Crimson Valley Landhugely in demand,” scaping, 1541 Westmoreland Ave., says Sanders. “Thanks Rockford, Mike Sanders has witnessed to some newer lightan explosion of creative outdoor projects, weight and strong maboth large and small. terials, we can now put “In the past five years or so, I’ve nothem on existing decks ticed that people are really trying to maxand patios. We can do imize their living space outdoors,” he a maintenance-free visays. “We’ve done many larger projects nyl pergola on an alu– pools, decks, outdoor kitchens, pergominum frame that’s las, irrigation systems, retaining walls – strong enough to withbut also smaller projects that can make a stand hurricane winds.” big difference to a person’s quality of life, The pergolas are built by Estate such as patios, walkways, updated plantDeck & Fence, a construction company ings, healing gardens and better outdoor also owned by Sanders. It builds decks, lighting.” porches, gazebos, fences, gates, arbors Homeowners in our region tend to and trellises; it also installs outdoor lightbe practical, he says. Along with beauty, ing, which is another growing trend. they consider things like energy conser“A good lighting plan extends the vation and easy upkeep. It’s one reason time you can be outside, makes the space that pergolas are popular.

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safer and can also add beauty, when you use light to accentuate certain trees or other elements,” he says.

Better Materials Make a Big Difference

“Sometimes the best room in the house isn’t in the house,” says Kevin Obee, general manager of Benson Stone Company, 1100 11th St., Rockford.

R  O R A growing variety of quality materials, both natural and man-made, makes it easier to achieve backyard bliss. A few examples: • New composite decking materials that resemble wood planks but don’t require staining or painting.

• A wider variety of pavers that allow you to customize the look of your project.

• New rubber pavers made from recycled tires that look like brick, can cover an existing deck or patio and are simple to install.

• A new polymer sand that fills gaps between hard materials like concrete and natural stone pavers, blocking weeds.

Nothing compares to the look of natural stone, whether that means a few carefully placed boulders, a meandering stone pathway, a limestone retaining wall or fire pit, or a sea of river rocks or pebbles filling garden beds. Benson Stone Co. has excelled at all things stone since its founding in 1930.

“I see people designing bigger spaces with multiple levels,” Obee says.

“There may be a patio with seating around a fire pit and a path to a quiet garden area. To be honest, the possibilities are endless.”

All About Grills

When it comes to a cooking grill, the options are numerous.

Among the many ways to fuel a grill, charcoal and pellets can impart various flavors as they

cook the food.

The Big Green Egg grill is made from high-quality Mexican ceramic, runs on natural charcoal and can serve as a grill, pizza oven, baking oven or smoker, says Heather Kraus, sales manager at Advanced Chimney Systems, 3486 Lonergan Dr. “It uses one of the highest-quality ceramics, so it’s able to heat up quickly, holds consistent heat and cooks evenly.”

The Traeger Texas Grill and Smoker wood pellet grill uses an auger-driven system.

“You can still do conventional grilling, baking and smoking on it. The convenience of the pellet grill is that it’s an electric plug-in, so it’s really easy to use.”

Pellets contribute to food flavor, such as apple, cherry, hickory and mesquite.

Enhancing your backyard bliss may be as easy as planting some new bushes or as complex as installing a pool or building an outdoor kitchen.

With a little imagination, the possibilities are endless. ❚

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‘Shut Up About Your Perfect Kid’ May 6 D

id you know that suicide is the third leading cause of death in youth ages 10-24 years old?

Or that 11 percent of youths have a mood disorder?

Or that about 50 percent of children with mental illness, age 14 or older, drop out of school?

May is Mental Health Month. and the local chapter of the National Alliance on Mental Illness (NAMI) is doing its part to raise awareness and combat the stigma associated with mentall illness.

NAMI Northern Illinois will offer an educational and entertaining event featuring “The Shut Up Sisters” on Saturday, May 6, from 2 to 5 p.m. at the Sullivan Theater, Nordlof Center, 118 N. Main St., Rockford. Also appearing is The Stars of Light Theatre Troup.

The Shut Up Sisters will present the comedy “Shut Up About Your Perfect

Kid.” The cost of the event is $15 in advance, $20 at the door and seating is limited. National Children’s Mental Health Awareness Day is Sunday, May 7. NAMI’s aim is to help reduce the stigma for families and children that they face everyday at school, work and with friends, while offering free education classes and support groups.

NAMI Northern Illinois is dedicated to improving the quality of life of individuals with mental illness and their families through support, education and advocacy.

Get tickets or learn more about NAMI by calling (815) 963-2470 or

going to www.naminorthernillinois.org. ❚

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Peak Fitness: You CAN Improve Your Health

By Peggy Werner

I

n our society we get bombarded with “quick fix” messages from every direction on how to get that perfectly fit and low-fat body – sooner than later.

The only problem is that it doesn’t work that way.

Nick Dal Pra, Peak Fitness and Sports Club Training Director, says that transforming one’s body takes time, commitment, and a plan of action.

Peak offers a free fitness consultation to all new members and to those who want to freshen up a tired workout.

The one-hour meeting includes a body fat measurement, nutrition information, a review of health history, goal setting for health, start-up recommendations and eight exercises to assess one’s physical fitness in the areas of range of motion, mobility and basic strength. It’s also an opportunity to talk about work-

ing with a personal trainer and to learn how that can help you reach your fitness goals.

“The session helps new people to get acquainted with Peak and reduces their anxiety about working out,” Dal Pra explains. “Peak is a big place and it can be intimidating, but once you have a purpose and a plan, it’s the best place to be,” he says.

A good workout includes aerobics for the heart and lungs, strength training for muscles and bones, and stretching and flexibility to help with balance and core strength. Fitness is also about eating properly and giving the body the rest it needs, he says.

Those new to the gym need to start out with an easy plan and challenge themselves as their abilities increase. A work-

out is made more difficult by increasing time, intensity, and frequency – but not all at once. People with health problems or injuries don’t have to avoid the gym.

Workouts can be designed to protect areas of weakness while promoting healing and building overall strength, he says.

For more information on Peak Fitness and Sports Club or to schedule a fitness consultation, call (815) 877-4401. ❚

Circle of Wellness Offering Chiropractic Care for the Entire Family Dr James Morgano Dr Colleen Noe

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Acupuncture - Chiropractic - Reflexology - Nutrition - Massage - Rehab Most Major Insurances Accepted Tell them you saw it in ...Smart Living Weekly

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April 12

Y F Autumn just might be the best time of year. The sun is a little lower (and prettier), the air is a little crisper (and cleaner) and the leaves cascade down in colorful splendor. This fall, spend some quality time in the fun, nearby, value-packed Rockford Region. See stunning fall colors at

Real. Original.

SM

Anderson Japanese Gardens, the finest in North America. Visit beautifully spacious Rock Cut State Park. Don’t miss Klehm Arboretum & Botanic Garden, with more than 500 different species of trees, shrubs and vines, all

ILLINOIS, USA

glowing in autumn’s glory. Indoors, our concert and theater season will be gaining momentum at Coronado Performing Arts Center, a beautifully restored downtown vaudeville house. Plus, our Riverfront Museum Campus will be coming alive for the whole family. Visit gorockford.com today for a full list of autumn special events, festivals, gardens, golf and more.

Rockford Area Convention & Visitors Bureau NWQ_fall.indd 1

102 N. Main St.

Rockford Area Convention & Visitors Bureau

Tourism

Attractions & Events

Music at the Dells: John Craigie April 13, 7 p.m. If John Prine and Mitch Hedberg had a baby, the resulting product would resemble something close gorockford.com to singer-songwriter Rockford, IL 61101 1.800.521.0849 John Craigie. Severson Dells Nature Center, 8786 Montague Road, Rockford, (815) 3352915, seversondells.com.

9/10/07 2:07:37 PM

The Tomato Guys!

April 13, 6 p.m. Enjoy an annual visit from John and Benny Falzone of Cherry Valley Garden Center & Tomato World. Cherry Valley Public Library, 755 E. State St., Cherry Valley, (815) 332-5161, cherryvalleylib.org.

Frosty Fridays Indoor Public Ice Skating Sessions April 14, Gather family or friends for some Friday night fun and healthy exercise. Skate indoors at this public ice skating session.

Carlson Ice Arena & Sapora Playworld, 4150 N. Perryville Road, Loves Park, (815) 969-4069, rockfordparkdistrict.org.

Craft Swap Day April 15, 10 a.m.-3 p.m. In March, Rockford Public Library in partnership with Rockford Creative ReUse collected clean and usable art, craft and sewing materials at every Rockford Public Library location. On April 15, RPL hosts a craft swap day where artists and crafters may choose free materials. Rockford Public Library, Main Library, 215 N. Wyman St., Rockford, (815) 965-7606, rockfordpubliclibrary.org.

Spectacular Saturday Series: Egypt April 15, 10:30 a.m.-noon. Learn about Egyptian culture, history and art. Discover Rockford's connection to the famous King Tut and make some ancient Egyptian jewelry to take home.

Midway Village Museum, 6799 Guilford Road, Rockford, (815) 397-9112, midwayvillage.com.

Egg Hunt April 15, noon-3 p.m. Hop into your favorite museum and fill your basket with yummy treats as Discovery Center joins Burpee Museum for this annual egg-stravaganza. Kids and grownups can create super springtime art and create clever crafts. Kids 9 and under can look for eggs at 11 a.m. and 1 p.m. Come early to enjoy both museums. Discovery Center Museum, 711 N. Main St., Rockford, discoverycentermuseum.org.

Join Burpee Museum for its annual eggstravaganza on April 15.

Giovanni's Easter Brunch April 16, 10 a.m.-2 p.m. Enjoy Giovanni's Annual Easter Brunch with a variety of options such as eggs benedict, an omelette station, bacon, sausage, a pasta station, shrimp, carved Ham, leg of lamb, chicken, a salad station, desserts and more. Giovanni's Restaurant & Conference Center, 610 N. Bell School Road, Rockford, (815) 398-6411, giodine.com.

Movies on Main: 'Storks' April 16, 4 p.m. Storks deliver babies ... or at least they used to. Now they deliver packages for global internet giant Cornerstore.com. Junior, the company's top delivery stork, is about to be promoted when he accidentally activates the Baby Making Machine, producing an adorable and wholly unauthorized baby girl. Nordlof Center, 118 N. Main St., Rockford, rockfordpubliclibrary.org.

Jeanne Gang Luncheon April 18, doors 11 a.m. Enjoy a presentation by Belvidere-native Jeanne Gang, an internationally acclaimed architect and MacArthur Fellow whose award-winning projects include Chicago skyscraper Aqua and RVC’s Starlight Theatre. Ticket proceeds benefit Rockford Art Museum educational programming. Giovanni’s Restaurant & Conference Center, Rockford, (815) 968-2787, rockfordartmuseum.org.

26th Annual Spring Banquet & Silent Auction April 18, 5:30 p.m. Silent auction and reception, 7 p.m. dinner and program. ZION Development holds its annual banquet and silent auction with a presentation from the Presiding Bishop of the Evangelical Lutheran Church in America, the Rev. Elizabeth Eaton. Giovanni’s Restaurant & Conference Center, 610 N. Bell School Road, Rockford, (815) 964-8280, ziondevelopment.org. ❚

For More Attractions & Events Visit GoRockford.com Tell them you saw it in ...

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WDL

Restaurant of the Week

Not-to-Miss Mexican Food at Arturo's

By Brian Hughes

F

amily-owned and -operated since 2009, Arturo’s Mexican Restaurant, 107 W. Main St., in Poplar Grove, Ill., has become quite the local favorite. With more than 20 years of restaurant experience, owner Arturo Torres has created an authentic Mexican establishment that's truly unique to the area.

“It’s our goal to provide Poplar Grove and surrounding communities with homemade Mexican cuisine,” Torres says.

Torres' award-winning tacos may be the most popular dish, but other fan favorites include the daily lunch specials, fajitas, 10 Finger Burritos and Enchilada Dinners. Loyalists also enjoy the 10-ounce rib-eye steak, smothered with sauteed onions and mushrooms, and topped with melted mozzarella cheese.

With an expanding selection of domestic and imported beers, the full-service bar at Arturo’s is popular by itself, but by far the most-ordered drink is the house margarita.

“We sell a lot of margaritas because they pair so well with our authentic Mexican cuisine,” says Torres.

The newly remodeled and expanded dining room creates a warm and inviting atmosphere where it’s easy to find good food

and quality service.

“We believe people keep coming back because we offer a great experience every time a customer walks through the door,” says Torres.

“We strive to make our guests as comfortable as they would be in their own homes.”

Recent updates at Owner Arturo Torres (center), with his family, at Arturo's in Poplar Grove, Ill. Arturo’s have also led to the introduction of new staff members, menu items and fresh accents around the dining room. Torres says he expects to open a rooftop beer garden by the end of 2017.

The restaurant accommodates private parties of up to 50.

Arturo’s Mexican Restaurant is open Mon.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., and Sun. 12 p.m.-8 p.m. ❚

In the Spotlight

Top Picks for Local Restaurants 9 East Coffee E Casual/Coffeehouse. Specialty coffees, pas- sandwiches, desserts. 33 Executive Parkwy., Rockford, (815) tries, breakfast, lunch. 9 E. Stephenson St., Freeport, (815) 398-5700. LD Sun-Th 11 am-10 pm, F-Sat to 11 pm.

233-7300. BkL M-F 7am-3pm, Sat to 2pm. $ Giovanni’s/Big Al’s Bar/Alchemy E Upscale-casual/AmeriArturo’s Mexican Restaurant E Casual/Authentic Mexican. 107 can. Three dining rooms. 610 N. Bell School Road, Rockford.

W. Main St., Poplar Grove, Ill., (815) 765-1144. LD M 11am-8pm, (815) 398-6411. LD M-Th 11am-10 pm, F to 11 pm, Sat 3-11 pm. Live entertainment, open late. $-$$.

T-Th to 9pm, F to 10pm, Sun noon-8pm. $.

Bravo Pizza E Italian/American. 376 Prairie Hill Road, South Be- GreenFire EUpscale-Casual/American contemporary. Sealoit, Ill., (815) 624-7900. LD Sun-Th 11am-10pm, F-Sat to 11pm. $. sonal cuisine; local-sourced ingredients; gourmet market; live entertainment. 6795 E. Riverside Blvd., Rockford, (815) Cannova’s Italian Cuisine E Casual. 1101 W. Empire St., Free316-3473. BkLD M-F 11am, Sat-Sun 8am. Bar open late. $$. port, (815) 233-0032. D T-Th, Sun 5-9pm; F-Sat 10pm. $-$$.

Local Dough Cafe E Restaurant/cafe. Baked goods, breakCosta’s Ristorante E Upscale-Casual/Italian. 133 Blackhawk fast, lunch, dinner, beer, wine. 202 W. Main St., Rockton, Dr., Byron, Ill., (815) 234-4707. LD Daily 4pm. $-$$.

(815) 957-0584. BkLD W-Sun 7am-6pm. $.

Dickey’s Barbecue Pit ECasual/BBQ. 845 S. Perryville Road, Merrill & Houston’s Steak Joint E Fine Dining. Ironworks Rockford, (815) 599-1110. LD Daily 11am-9pm. $-$$.

Hotel, 500 Pleasant St., Beloit, (608) 313-0700. D Sun-Th Dos Reales Mexican Restaurant E Casual/Mexican. Authen- 4:30-9pm, Fri-Sat to 10pm. $$. tic dishes, lunch menu. 5855 E. State St., Rockford, (815) 227Prairie Street Brewhouse E Upscale-Casual/American. 200 4979. LD Sun-Th 11am-10pm, F-Sat to 10:30pm. $-$$.

Prairie St., Rockford, (815) 277-9427. LD Sun-W 11am-10pm, Franchesco’s Ristorante E Upscale/Italian-American. Som- Th to midnight, F-Sat to 2am. $-$$. melier, live entertainment. 7128 Spring Creek Road, Rockford, Thrive Café E Casual/Cafe. Salads, wraps, sandwiches, (815) 229-0800. LD Sun-Th 4-9pm, F-Sat to 10pm. $$ smoothies, cold-pressed juices. Inside Peak Fitness, 4401 Peak Fresco at the Gardens. E Casual/American Café. Fresh, lo- Drive, Loves Park, Ill. BkLD M-F 6am-8pm, Sat 8am-2pm. cal-sourced ingredients. 318 Spring Creek Road, Rockford, Vito’s Ristorante E Casual/Fine Dining. Carry-out, steak (815) 316-2256. BkL Daily 7am-3pm. $$ & seafood, Italian specialties, pizza. 4866 Bluestem Road, Giordano’s E Casual/Italian. Stuffed pizza, salads, entrees, Roscoe, Ill. (815) 312-5080. D Mon-Sat 4 p.m.-close. $-$$. ❚ 28

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April 12

To advertise call 815-316-2300

C

Cannova’s

annova’s has been serving up authentic Italian dishes and pizza since Anthony and Philippina Cannova started the restaurant 1921.

Today, their granddaughter, Linda, and her husband, Patrick Beckman, carry on the tradition, at 1101 W. Empire St. They use many original recipes for pizza, spaghetti sauce, Italian beef, fresh bread and pizza dough.

House specials include a Sicilian filet, marinated in olive oil and red wine; Italian-style baked cod; and seafood Alfredo. Linda’s made-from-scratch desserts include tiramisu, cheesecake and chocolate spoon cake.

Then there are the award-winning pizzas: the Classic; the New York; the double-crusted Gloria Read, named for a longtime customer; and the Sicilian.

Cannova’s is open Sun.-Tues. 5-10 p.m. and Fri.-Sat. until 11 p.m. ❚

Dos Reales Dish of the Week Name of Plate: Enchiladas Mexicanas Restaurant: Dos Reales, 5855 E. State St., Rockford Description: This typical Mexican dish comes with three enchiladas of the customer choice – ground beef, shredded chicken or shredded beef – with gluten-free tortillas that are fried in vegetable oil. The plate also comes with rice, beans, lettuce, sour cream and guacamole.

“It’s a wonderful plate,” says Jose Gonzalez, manager. “Of the entire menu, this is one of the most requested dishes.”

Why does this dish stand out?

“Enchiladas are one of the most known dishes from Mexican cuisine,” Gonzalez says. “In Mexico, they make enchiladas spicy, but we take the spice out because we know most of our customers want something milder in taste. A Mexican customer might add hot sauce to it. The dish also has a good portion size. There’s enough to fill you up.”

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Y S L

Supportive Living Week: ‘Happiness is Ageless’

By Peggy Werner ne of the most prevalent fears among aging people is whether they’ll outlive the money they’ve saved for retirement.

Heritage Woods of Rockford, 202 N. Show Place Dr., offers an affordable assisted living lifestyle because it works with residents who have to go on Medicaid to continue receiving services. Those services include meals, housekeeping, laundry, activities and a 24-hour emergency response system.

“People who live here don’t have to worry about having enough money because they can stay put. They don’t have to change apartments or move to another wing and the staff doesn’t know who is or isn’t on Medicaid,” says Yvonne Peterson, director of marketing.

Peterson has worked in senior care for almost 20 years. When she was first

O

introduced to supportive living, she knew that’s where she wanted to dedicate herself.

“When you see people living in private-pay buildings, if they run out of money, they have to move out. After years of getting used to a lifestyle, that can be heartbreaking,” she says.

Heritage Woods of Rockford is a licensed supportive living community, one of only two in Winnebago County. Heritage Woods of Belvidere is the only such supportive living community in Boone County.

Communities throughout the state are gearing up to celebrate Supportive Living Week April 24-28. The theme is “Happiness is Ageless” in order to spotlight what makes those communities special.

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Staff members are planning activities, contests, events and participation in regional and statewide spelling bees and Wii bowling competitions.

Supportive Living Week is sponsored each April by the Affordable Assisted Living Coalition (AALC) to celebrate the success of supportive living as a viable and cost effective alternative for seniors and those with physical disabilities.❚

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