BCR_Dining & Entertainment_073119

Photo Courtesy of The Prime Quarter Steak House in Princeton

July 2019 A Special Supplement to

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The best ways to grill fish

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Tailgating party tips

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Keep Vegan guests in mind Entertain guests with DIY taco bar

Skewered chicken goes great on the grill

How to create a charcuterie board for your next party How to set up and stock an outdoor bar Entertain effortlessly with global flavors Nights out help mothers recharge

The best ways to grill fish Grilling lends itself well to many different foods. The smoky, flame-licked flavor of foods prepared on the grill is hard to replicate by other means of cooking.

Many people turn to grilling each night, especially when the weather is warm and pleasant. Fish is one food that can sometimes cause grilling-related anxiety. The tender, flaky nature of fish makes it seem like a poor fit for the grill, simply because it can fall through the slats. Yet grilling fish is easier than one may think when they utilize these methods of cooking.

Foil packets

Grilling fish in foil packets is relatively foolproof. Simply place the fish on a thick piece of aluminum foil and add seasonings and other ingredients, like lemon slices or vegetables. Fold it up into a pocket that is completely sealed so that no juices or steam can escape. Then grill for 10 to 15 minutes, depending on the thickness of the fish. The steam and moisture will keep the fish succulent.

Season the grill

Much like a chef properly seasons a cast iron grill, the same technique can be applied to grill grates, says Cooks Illustrated.

Apply a generous amount of cooking oil to the grates and allow them to heat up. This adds a nonstick element to the grill, and fish fillets will be less likely to adhere to the grates and prove troublesome to get off in one piece. Removing excess moisture from the fish with a paper towel also can help.

Wood planks

Utilized a well-oiled plank of fragrant, food-grade wood on which to cook the fish. The fish will take on the flavor of the wood as well as cook without sticking to the grill.

Grill basket

Visit a cooking supply retailer and you’re bound to find different grill baskets that house flaky fish to make it easier to cook these on the grill. The basket keeps the fish from breaking apart while cooking and turning.

Choose thick cuts

Certain fish, or those with a texture similar to meat and poultry, may stand up better to direct grilling. Salmon, tuna and swordfish are just a few options to try, offers the cooking resource Delish.

Fish and other seafood can be tasty and quickly cooked on the grill with the right techniques.

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Keep vegan guests in mind

From food allergies to dietary restrictions to conscious decisions to avoid certain foods for ethical reasons, peoples’ diets tend to be as unique as they are. That can make it tricky when hosting a crowd and preparing a menu.

Variety is the spice to life, and having a go-to selection of recipes at the ready can make everything from sit-down dinners to impromptu backyard barbecues that much easier.

Vegans eschew all animal products such as dairy, eggs and meats. Vegans must carefully read the labels of foods that seemingly are animal-free, as even certain dairy-free cheeses may contain casein or other animal-derived products.

When grilling for family and friends, mushroom and tofu burgers can be prepared specifically for vegan guests, but a versatile salad can be enjoyed by all and make for a delicious side dish. This recipe for “Chickpea Salad” from “Vegan Cooking for Beginners” (Publications International) by the Editors of Publications International is sure to please vegans and non-vegans alike.

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Chickpea Salad Makes 4 servings 1 can (15 ounces) chickpeas, rinsed and drained 1 stalk celery, chopped 1 dill pickle, chopped (about 1⁄2 cup) 1⁄4 cup finely chopped red or

yellow onion 1⁄3 cup vegan mayonnaise 1 teaspoon lemon juice 1⁄4 teaspoon salt Black pepper Whole grain bread Lettuce and tomato slices Place chickpeas in a medium bowl. Coarsely mash with a potato masher, leaving some beans whole.

Add celery, pickle and onion; stir to mix. Add mayonnaise and lemon juice; mix well. Taste and add 1⁄4 teaspoon salt or more, if desired. Sprinkle with pepper, if desired; mix well. Serve on bread with lettuce and tomato, if desired.

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Tailgating party tips Tailgating involves hosting a gathering with friends or family from the back of a vehicle. This social gathering typically features an informal meal and refreshments. Tailgating usually occurs in the parking lot of a sports stadium, but it also is commonly seen preceding concerts or other large events.

Tailgating gets its name from the fact that people set up chairs around the rear of the vehicle, or actually sit on the tailgate itself.

For many people, tailgating is a lifestyle, and they’ve honed their skills to deliver parking lot parties that are tough to rival.

With some advanced planning and know-how, anyone can throw a successful and memorable tailgate party. Follow these tips to get started.

• Create a mobile tailgating kit. Turn a toolbox into an essentials collection for tailgating. Fill a metal toolbox with

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necessary gear, such as barbecue basics, bottle openers, condiments, trash bags, zip-baggies, and paper towels. Then simply grab the toolbox and set out for the tailgate party location.

• Prep the night before. You’ll want to get the best spot in the lot, so do the bulk of the work the night before the event. Prechill beverages so they will stay at the right temperature in the cooler. Sort out recipe items and ensure that all the food staples are well secured and ready to put in the cooler. Pre-purchase ice so it’s ready to go.

• Pack smart. Store plates and silverware in a plastic bin with a lid. Dirty dishes and other soiled cooking tools can be kept securely inside and toted home for washing.

• Choose menu items wisely. Keep in mind that foods that are portable and eaten out of hand are best at tailgates. This limits the trash and how many utensils will need to be discarded or washed. Burgers, hot dogs,

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kabobs, sliders/sandwiches, and the like are ideal tailgate foods.

• Label coolers. Make sure guests know where to find the items they need. Label coolers to differentiate between beverages and other supplies. Freeze water bottles to use in place of ice in the coolers so that the cold water can be consumed as the bottles thaw.

• Create a warming oven. Coolers insulate warm or cold items. Grilled foods or foods cooked at home can be kept warm until eaten.

• Establish a washing station. A clean, rinsed out, spigot-style laundry detergent container can be transformed into a washing station.

The most important tip is to make sure others can find your location. Tie balloons to the car so that guests can spot it in the crowd. Then have fun before the game or concert.

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Tacos with Grilled Steak and Veggies Prep time: 5 minutes Cook time: 14 minutes Serves: 6

Ingredients: 2 10.5 ounce packages Mann’s Southwest Chipotle Nourish Bowls 4 beef flat iron steaks (about 7 ounces each) Juice of 2 limes Salt and freshly ground black pepper to taste 1 package whole wheat tortillas 1 avocado, sliced Chipotle Mayonnaise 1⁄2 cup mayonnaise Juice of 1⁄2 lime 1 to 2 teaspoons adobo sauce (the sauce that canned chipotle peppers

are packed in)

Entertain guests with a DIY taco station

Directions: 1. Prepare the Nourish Bowls according to package instructions. Squeeze lime juice over the vegetables and season with a bit of salt and pepper. Toss to combine, then set aside.

2. Season steaks with salt and pepper. Place on grill and cook with the lid closed for 10 to 14 minutes over medium-heat for medium to medium-rare doneness, turning occasionally.

Allow to rest off the grill for 5 minutes, then carve into slices.

3. To make the mayonnaise, add all ingredients to a small mixing bowl and stir well to combine.

4. Place the tortillas on the grill and cook until warm and slightly charred.

5. To assemble the tacos, place a couple slices of grilled steak on the bottom. Add vegetables and top with a slice of avocado.

Drizzle the top with chipotle mayonnaise.

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Skewered chicken goes great on the grill Grilling chicken is an easy way to transform this versatile food into something even more delicious. Various cultures serve chicken in kebab form after grilling it over an open flame, and taste is a big reason this particular method of cooking chicken is so beloved.

While you might not expect to see kebabs on the menu at your favorite Italian restaurant, “spiedini” is Italian for “little skewers,” proving that Italian chefs recognize how delicious chicken can be when served in kebab form. In this recipe for “Spiedini of Chicken and Zucchini with Almond Salsa Verde” from “Cooking Light: Dinner’s Ready” (Oxmoor House) by The Cooking Light Editors, skewers are paired with a zesty salsa full of nuts, herbs and citrus, which makes for the perfect complement to the smoky grilled flavor.

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WEDNESDAY, JULY 31, 2019 | DINING & ENTERTAINMENT | 7

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How to create a charcuterie board for your next party

P

lanning a party doesn’t have to be difficult. Instead of agonizing over appetizers, opt for serving delicious wine with a charcuterie board - a variety of cured meats, cheeses and condiments that can range from simple to sophisticated. Even a fairly basic spread can look elegant, while providing your guests with inviting, impressive flavor combinations.

Todd Knoll, executive chef at Jordan Vineyard & Winery, offers expert tips on combining select cured meats and cheeses with balanced wines to bring out the best in a charcuterie board.

Choose great wines

To keep it simple, offer one red and one white. Choose wines to complement a range of flavors and seasonings in meats and cheeses, so you can offer an interesting variety to tempt your guests.

Chardonnay is popular with wine lovers, and for good reason, with its crisp, fruity notes and vibrant acidity. Many traditional unoaked Chardonnays are lighter and so may not pair well with charcuterie, since salted and cured meats and aromatic cheeses have strong tastes that may overwhelm and diminish their delicate flavors.

Another great selection for charcuterie is Champagne, which has just the right acidity - and bubbles - to refresh the palate while sampling meats and cheeses with a higher fat and salt content.

For a delicious red wine selection, Knoll recommends Jordan Cabernet Sauvignon.

It pairs well with a wide range of meats and cheeses. Red wines containing a lot of alcohol and tannin pose a challenge to salty and/or spicy meats like salami and prosciutto. Salt accentuates alcohol, so combining salty food with high alcohol and tannin levels in a wine makes the wine taste hot and the meat even saltier.

Because Jordan Cabernet Sauvignon has

a fruit-forward flavor, good acidity, subtle tannins and lower alcohol, it works well with charcuterie, providing an unexpectedly delicious flavor to complement many meats and cheeses.

Select flavorful meats

For a charcuterie board that is as Instagrammable as it is edible, provide a variety of contrasting flavors and textures, Knoll advises. This means choosing harder, salty and spicy cured meats, such as salami. Then add softer salted meats, such as thinly sliced prosciutto, for textural and flavor contrast. Finally, provide a creamy pate, terrine or rillette that guests can spread on bread or crackers.

Choose delicious cheeses

Offer guests a choice of flavors and textures that also complement the wine.

Sheep’s milk cheeses, such as Roquefort, Manchego and Pecorino Romano, pair well with Cabernet Sauvignon, particularly cheeses that have been aged at least six months for complexity and nutty flavor.

Firmer, more aged cow’s milk cheeses, such as Gouda and cloth-bound Cheddar, will complement a variety of Cabernet Sauvignon styles. Knoll says that firmer cheeses that have been aged longer have a milder, nuttier texture and smooth taste that highlight the oak and berry notes in Cabernet Sauvignon.

A creamy Camembert is a good match with Chardonnay, as is Brie and other soft cheeses, according to Knoll. Chardonnay can also be paired successfully with creamy goat cheeses. Champagne complements washed rind cheeses such as Taleggio, Limburger and Epoisses, as its acidity cuts through the richness of these more pungent cheeses.

Add delectable condiments

A fabulous charcuterie board is not

complete without an array of flavorful condiments. Source good mustard like whole grain Dijon, Knoll advises, plus quince paste or pear mostarda. Add olives, fresh or dried fruit, nuts or pickles to taste, plus fresh, warmed crusty bread or crackers.

Watch your temperature

The three essentials of a great charcuterie board - meat, cheese and wine - all shine when served at the proper temperature. Before guests arrive, chill white wines, which taste best when served at a temperature between 53 and 58 degrees. Serving Chardonnay too cold - a refrigerator is typically below 40 degrees mutes the wine’s fruit flavors and aromas.

Cabernet Sauvignon should be served between 60 and 65 degrees - below room temperature - and is best decanted to allow the wine to breathe, enhancing the wine’s aromas and flavors. Cheeses should warm to room temperature for best flavor, while meats should be cold.

Designing your platter

Slice different shapes and sizes of the cheeses and meats to provide visual interest, such as triangles, squares and rectangles for cheeses, and circles, rosettes and folded triangles for meats. Spend time arranging the elements in different areas, coupling colors and textures to create a fancy platter far superior to store-bought versions. Place condiments and nuts in small, colorful dishes atop the board for convenience and color contrast. Add fresh herbs or edible flowers for garnish.

Get inspiration from Knoll’s How to Build a Charcuterie Board video on the Wine Country Table website.

Parties can be more relaxing - and delicious - with an easy-to-prepare, delightful charcuterie board and good wine. For more tips on wine, food and entertaining, visit winecountrytable.com. - (BPT)

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Spiedini of Chicken and Zucchini with Almond Salsa Verde

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Makes 6 servings

Salsa: 1 2 2 3 1⁄2 3 1 1⁄2 1⁄2 1⁄4 1⁄8 1

cup chopped flat parsley tablespoons chopped almonds, toasted tablespoons chopped fresh chives tablespoons capers, chopped teaspoon grated lemon rind tablespoons fresh lemon juice tablespoon extra-virgin olive oil teaspoon chopped fresh thyme teaspoon chopped fresh oregano teaspoon kosher salt teaspoon freshly ground black pepper garlic clove, minced

Spiedini:

11⁄2 pounds skinless, boneless chicken breast, cut into 1-inch pieces 6 small zucchini, cut into 1-inch slices (about 11⁄4 pounds)

Cooking spray 1⁄4 teaspoon kosher salt 1⁄8 teaspoon freshly ground black pepper

Soak 12 (10-inch) wooden skewers in water for 30 minutes to prevent burning.

Bring the grill to medium-high heat To prepare the salsa, combine the first 12 ingredients; set aside.

To prepare the spiedini, thread the chicken and zucchini alternately on each of the 12 skewers. Coat the spiedini with cooking spray; sprinkle evenly with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place on a grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Tip: Prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with the seasonings just before grilling.

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p u t e s o n t a w k o c H d sto bar an tdoor ou

Outdoor entertaining encourages homeowners and guests to mingle in the fresh air.

Backyard spaces generally are larger and more accommodating to big crowds, which means the fun does not have to be stifled by available space inside. Outdoor parties also are usually more informal, which makes cleaning up a lot easier.

While food is one of the main considerations for outdoor soirĂŠes, hosts and hostesses also must keep beverages in mind. A well-stocked outdoor bar can keep guests in good spirits. These tips can help ensure everyone stays hydrated and comfortable while having fun.

Find your location

The bar should be close enough to the action, but in a spot that is shaded and cool. This will work with the ice and coolers used to keep the beverages and garnishes chilled. Consider a shady spot or an area of the yard that can be covered by a canopy or umbrella.

Make it accessible

The bar should be easily accessed by guests. If beverages are self-service, ensure that the bottles and glasses can be reached from all sides. This also helps when people congregate around the bar, leaving another area where others can pop in simply to refresh their drinks. It might make sense to have one main bar as well as a smaller bar cart in another area of the yard.

Invest in quality supplies

In addition to a sturdy bar itself (or a table/counter used for the bar), hosts and hostesses will need other supplies. Quality coolers can be used to keep ice available and house canned beverages, like soft drinks and beer. A small cooler can be used to chill fruit juices, mixers and the other ingredients for classic mixed drinks.

Liquor also is needed for those who

plan to serve adults. Make sure to invest in a variety of products, including whiskey, bourbon, vodka, gin, rum, and tequila. These liquors are used for the majority of mixed drinks or those served neat or on the rocks.

Make it unbreakable

Disposable plastic cups are convenient, but not very green or decorative.

High-quality, reusable plastic tumblers and goblets can look like glass, but are safer for use outdoors when there’s the risk of dropping items. Certain drinks are traditionally served in specific types of glasses, so it is a good to stock up on various sizes and shapes.

In addition to alcoholic beverages, offer self-serve dispensers of water, iced tea, lemonade, and other offerings. Ensure kids stay away from adult drinks by setting up their own mini-bar of juice boxes and other kid-friendly beverages.

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Entertain effortlessly with global flavors

(BPT) - When the warm weather finally arrives, it’s easy to get excited about leisurely days spent in the company of friends and family, enjoying delicious, fresh, seasonal foods.

At the top of the list are crisp, juicy and delicious California grapes, which are always a favorite snack. For the home cook, grapes are also a versatile ingredient for summertime entertaining - a simple way to elevate any dish.

For a crowd-pleasing meal, go Mediterranean. Experts agree that the Mediterranean diet is one of the best for overall health and long life. Greek Chicken and Grape Salad with Lemon Tahini Dressing captures so many classic flavors, textures and colors of the Mediterranean - lemon, sesame, grilled chicken, grapes, feta cheese, hummus and fresh, crisp vegetables.

Asian-inspired cuisine also is festive, fun and flavorful.

Green Beans with Grapes in Wasabi Dressing is an easy side dish that complements all things grilled, making it a backyard barbecue basic - with a twist. This dish kicks up the flavor with a dressing made from soy sauce, wasabi horseradish, oil, mustard and shallots. The touch of spiciness from the wasabi gives a surprisingly cooling effect.

Finish the meal with finesse by setting out a colorful platter of fruit, chocolate, cookies or ice cream for a no-fuss, delicious end to a perfect meal. continued on next page

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Store Hours Tuesday thru Saturday- 10am-3pm Closed Sunday & Monday WEDNESDAY, JULY 31, 2019 | DINING & ENTERTAINMENT | 11

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Greek Chicken and Grape Salad with Lemon Tahini Dressing Serves 4 Ingredients

1/4 cup tahini 2 tablespoons lemon juice 1/2 teaspoon lemon zest 1 tablespoon white wine vinegar 1/4 cup water 1 clove of garlic 1 teaspoon honey 1/2 teaspoon kosher salt, divided 1 pound boneless, skinless chicken breasts, pounded to uniform thickness 1 tablespoon olive oil Coarse ground pepper to taste 1/3 English cucumber, trimmed, quartered and cut into 1/2-inch pieces (about 1 cup) 1 1/3 cups halved red California grapes 1/2 cup chopped scallions, green part only 2 ounces feta cheese, crumbled 3/4 cup chickpeas, rinsed and drained 1 cup hummus 16 romaine heart leaves 1 large whole wheat pita round, quartered

Directions In a blender, combine tahini, lemon juice, lemon zest, vinegar, water, garlic, honey and 1/4 teaspoon of salt; puree and set aside.

Heat grill or grill pan to medium-high heat. Season the chicken with olive oil, remaining salt, and pepper. Place chicken on grill and cook, without flipping, for 4-5 minutes on the first side.

Flip and then cook for another 4 minutes on the second side. Allow the chicken to rest for 3-4 minutes, then slice.

In a medium bowl, combine the cucumber, grapes, scallions, feta and chickpeas; add 1/3 cup salad dressing and toss to combine.

To serve: Portion 1/4 cup hummus on four separate serving plates and place four romaine leaves in the hummus. Top with the cucumber-grape salad mixture and sliced chicken and serve with a triangle of pita bread. continued on page 14

Nutritional analysis per serving, without pita: Calories 540; Protein 37 g; Carbohydrate 47 g; Fat 24 g (40% Calories from Fat); Saturated Fat 5 g (8% Calories from Saturated Fat); Cholesterol 75 mg; Sodium 720 mg; Fiber 2 g

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12 | DINING & ENTERTAINMENT | WEDNESDAY, JULY 31, 2019

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Topped with your selection of lettuce, tomato, onion and pickle.

Cheeseburger .................................................................................... $8.99 Topped with provolone, cheddar or American cheese and your selection of lettuce, tomato, onion and pickle.

Giacometti’s Classic ......................................................................... $9.49 1/3 lb Burger & Fries, all topped with house made cheddar bacon sauce.

Balboa Burger ................................................................................... $9.49 1/3 Burger with provolone, grilled salami, and our own marinara.

Fire Cracker Burger ......................................................................... $9.49 1/3 burger topped with cheddar & spicy scratch made jalapeno bacon relish.

Pastas

All pasta served with house salad and sweet bread Spaghetti Marinara ........................................................................... $9.99 Spaghetti with Meat Sauce ........................................................... $10.99 (Extra meat sauce $.75) Spaghetti Marinara with Meatballs.............................................. $11.99 Fettuccine Alfredo .......................................................................... $11.99 A generous portion of fettuccine topped with house-made alfredo.

(Add chicken $3.00) Chicken Parmesan ......................................................................... $10.99 Real chicken breast, fried, topped with marinara and cheese, served with a side of spaghetti.

PIZZA BIG Cheese

Pizzas

12” MEDIUM

(Cheese only)

14” LARGE 18” EXTRA LARGE

ONE TOPPING THE BUTCHER:

$9.50 $11.49 $13.99

$12.50 $14.25 $15.99

$15.50 $16.99 $19.99

THE BOOTLEGGER:

$13.99

$15.99

$19.99

ADDITIONAL TOPPINGS

$1.49

$1.75

$2.99

Pepperoni, ham, beef, sausage, and bacon Pepperoni, sausage, beef, red onion, green pepper, and mushroom

Kids Menu

Spaghetti Meat Sauce ....................................................................... $5.99 10” Kids Pizza, cheese or pepperoni .............................................. $5.99

Follow us on Facebook and see our Weekend Specials!

WEDNESDAY, JULY 31, 2019 | DINING & ENTERTAINMENT | 13 SM-PR1681544

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Green Beans with Grapes in Wasabi Dressing Prep time 15 minutes. Cook time 10 minutes.

Serves 4 Ingredients 2 tablespoons low-sodium soy sauce 2 teaspoons wasabi paste 1 teaspoon Dijon mustard 1 tablespoon grapeseed oil 1/4 teaspoon freshly ground black pepper 1 shallot, thinly sliced 1 1/4 pounds green beans, trimmed 1 cup halved California grapes 1 tablespoon toasted sesame seeds Directions In a large bowl, whisk together the soy sauce, wasabi, mustard, oil and pepper. Stir in the shallot and set aside. Bring a medium pot of salted water to a boil; add green beans and cook until beans are crisp tender, about 3 to 4 minutes. Drain beans and transfer to the bowl with wasabi dressing. Add in the grapes and toss with the dressing; sprinkle with sesame seeds and serve.

Nutritional analysis per serving: Calories 90; Protein 3 g; Carbohydrate 15 g; Fat 3.5 g (35% Calories from Fat); Saturated Fat 0 g (0% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 290 mg; Fiber 4 g.

All the Food Homemade “the Italian way” Home of the 20” Wagon Wheel & 24” Ferris Wheel Pizza DINE-IN • CARRY–OUT • DELIVERY all menu items available any time

Delivery 11am to 2am – 15 hrs. a day 7 days in a 15 Mile radius. or call & we’ll meet you!

Delivery Area or we will meet you Arlington, Bureau, Cedar Point, Cherry, Dalzell, DePue, Dover, Florid, Malden, Granville, Hennepin, Hollowayville, Jonesville, Ladd, LaMoille, LaSalle, Leonore, Lostant, Magnolia, McNabb, Mark, Mt. Palatine, Oglesby, Ottville, Peru, Princeton, Seatonville, Spring Valley, Standard,Tonica, Utica, Webster Park

115 W. St. Paul • Spring Valley 815-663-9081 or 664-5422 Group, Office & Party specials available.

Call Debbie for special pricing and details

PIZZA - PASTA SUBS - APPETIZERS DESERTS - SOUP CHICKEN - GYROS RIBS - SHRIMP - TACOS SANDWICHES - SALADS

20-25”= $3 OFF NOT VALID WITH ANY OTHER COUPON | MUST HAVE COUPON PRESENT EXP- 8/31/19

XL OR LARGER $2 OFF OR

FREE NUGGETS NOT VALID WITH ANY OTHER COUPON | MUST HAVE COUPON PRESENT EXP- 8/31/19

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Nights out help mothers recharge

C

aring for children requires dedication and patience. Even though infants and toddlers may exact the most attention from mom, each stage of childhood presents new challenges. Motherhood is a task that demands much from women, and those demands can certainly pack on the pressure.

Couple the pressure of raising children with the growing trend of women serving as primary caregivers to aging parents, and it’s no surprise many women feel as though they need a respite. That’s what makes nights out with friends so essential. Here are just some of the many reasons why caregivers need to make time for socialization.

• Caregiving can be alienating. No matter how well-meaning moms and caregivers may be, they may grow to resent the work involved because the only interactions they may have on a daily basis are care-related. Women should get out regularly so they can focus on themselves and enjoy their relationships with friends.

• Have a reason to get dolled up. When other responsibilities take priority, putting on makeup or wearing nice clothing can take a back seat. Girls’ night out provides a reason to wear fancy clothes, do your hair and don a little mascara. Girlfriends tend to notice these beautifying changes and offer compliments — which can be a nice ego boost.

• Girls’ night out is a free therapy session. It won’t take the place of counseling provided by a licensed therapist, but a girls’ night out offers a chance to get things off your chest and seek advice from friends who may be in similar situations.

• You can indulge a little and laugh along the way. Loosening up with a glass of wine can help the conversation flow. Nights out with friends also will probably lead to a few laughs, which can certainly be helpful when life seems a tad overwhelming.

Regular nights out with friends can make it a bit easier for moms to juggle the responsibilities of being a mom, a caregiver or both.

SM-PR1557353

246 N. MAIN, LADD

815-894-2221 FULL MENU, DAILY SPECIALS HOMEMADE SOUPS, ITALIAN BEEF SUBS & HOMEMADE PORK TENDERLOINS!

Serving Ride your Lunch Mon-Sat 11am-2pm, So�ail to Sun 11:30am-3pm So�ails!

D Dinner Mon-Sat 4:30pm-9pm Bar Open Everyday

…

COME ON IN

d o o F d o Go n u F d o o G

SM-PR1681075

COURSE OPEN 7 DAYS A WEEK 15.00 1 5 All Day on Mondays days 9 Holes - $17.00

$

Now Serving ng g Lunch & Dinner ner ne Tuesday thru ru ru Sunday

15212 IL.-92,-Walnut, IL. 815-379-2227 WEDNESDAY, JULY 31, 2019 | DINING & ENTERTAINMENT | 15

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Grill Your Own Tonight!

You’re invited to enjoy a unique dining experience at the Prime Quarter Steak House.

FAVORITE PLACE for STEAK FAVORITE SALAD BAR FAVORITE PLACE for a FIRST DATE

General Manager Steve Hilderbrand and Restaurant Manager Shanna Cruse welcome you to the Prime Quarter

Our USDA Choice Steaks speak for themselves – and your votes tell us you also enjoy the friendly atmosphere and courteous service that is the focus of our management and staff.

Thanks, Princeton ... YOU are the reason we love what we do every day!

250 Backbone Road (Minutes from I-80) 815-872-3500 • www.primequarter.com Open Monday thru Friday for dinner 5 PM- 10PM Lounge opens at 4 PM Open Saturday for dinner 4 PM - 10 PM Open Sunday for dinner 4 PM - 9 PM Lounge opens at 3 PM

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