As I help prepare my 17-yearold son for his transition to college next year, all kinds of memories have been popping up as we visit college campuses together. My much-anticipated college campus visits as a teen were more than 30 years ago, but I still remember that feeling of awe and ner vousness as I walked the quad with my dad shortly after I had been accepted to attend Illinois Wesleyan University.
My dad is no longer with me, but I can still recall his warm, reassuring presence and his excitement for me to reach the next milestone of my educational path and life. As a parent, I now understand the other feelings my dad must have been going through when he watched me explore what would become my new home – uncertainty, sadness, pride, and maybe a little bit of envy.
The uncertainty hits when you wonder if you’ve done enough to prepare your child for living independently and safely. You hope and pray they’ll have the maturity to make wise decisions. You hope they’ll quickly find friends and they’ll miss you, but not be so homesick that they won’t be able to adjust.
The sadness strikes when you realize you only have a few more months of your child living under your roof before he’ll head off to begin creating his adult life. While you’re happy for your child and understand how much they’re looking forward to
Illinois Valley Woman Book Club 4
Our impressions of “Book Lovers” by Emily Henry.
In The Spotlight 7
Local nurse discusses her profession.
Family First 9
Bruce and Ollie’s owner balances family and business.
The Princeton Closet 12
Touching lives, a day at a time.
their new adventure, you know their absence will dev astate you. For the past 17 years, you’ve poured all your time, energy, and unconditional love into being their parent – and now you’ll need to find something to fill that huge void in your heart.
You feel endless pride that your child has worked so hard for so long and is finally seeing the rewards of their work in the form of college scholarships and acceptance letters. I think it’s natural for parents to feel a touch of envy, too. We re member how much fun our college years were and how exciting it was to be at that age with your whole life in front of you. While those years are behind us, we can offer our hard-won wisdom to guide our children and hopefully spare them from some of the mistakes we’ve made.
Letting go is the biggest heartbreak of being a parent. While you will get to spend time with your child over winter and summer breaks, things will never be the same. And perhaps they shouldn’t be. Everything has its season. All you can do is accept changes with grace and a grateful heart that you’ve made it this far, and let your child know that you’ll always be there for them, even if you now have different zip codes.
Shannon SerpetteSoup-er Easy, Filling Meals 14
Soup recipes that will hit the spot on a cold winter’s day.
Best wishes, Shannon Serpette Niche EditorIllinois Valley Woman
426 Second Street
La Salle, Illinois 61301 (815) 223-3200 (800) 892-6452 www.newstrib.com
Publisher Dan Goetz Niche Editor Shannon Serpette sserpette@shawmedia.com
Regional Advertising Director Jeanette Smith jmsmith@shawmedia.com
Writers
Katlyn Sanden Shannon Serpette
Photographers
Katlyn Sanden Shannon Serpette
Designer Liz Klein
On the cover: Jen Cetwinski owns Bruce and Ollie’s in Utica, and her dogs provided the inspiration for the company’s logo.
PHOTOGRAPHY BY SHANNON SERPETTE
Published by:
In this edition of Illinois Valley Women, we decided to highlight a local business that strives to instill confidence and create beauty in everyone that passes through their doors. The team at Nicole Norris MD Medical Spa is dedicated to making their patients look and feel their best for the holiday season and shared some of their fabulous holiday promotions with us good through 12/31/22. If you would like to book an appointment, call 815-780-8264 and mention this article to receive $10 off your new patient consultation. To learn more about their services, visit NicoleNorrisMD.com or Follow them on Facebook/Instagram.
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This one-time PCA SKIN Holiday duo includes Vitamin B3 Brightening Serum and Nutrient toner. This duo will brighten your skin and reduce hyperpigmentation for the holidays and beyond. Now that is a gift everyone can love! (while supplies last)
Watch for our Christmas Wish List Like and Share contest the week before Christmas! Watch for the post on Monday December 19th! You must Like/Follow us on Instagram or Facebook, Tag a friend in the comments of the post, and Message us which service is on your Nicole Norris MD Medical Spa Wish List! One winner will be drawn December 23rd at 4pm & the lucky winner will receive 50% OFF #1 on their list! (Dr. Norris must deem them a good candidate for that procedure and procedure must be done by January 31, 2023; May not use on packages or other already discounted procedures.)
ELITE MEMBERSHIP TOY DRIVE - In December Elite Members may bring in a brand-new toy in original packaging and unwrapped prior to December 15th and get a $30 credit on your account to use toward any procedure. Toys collected will be donated to Spring Valley Police Department Christmas for Kids Program.
Not an Elite Member yet? This is a good month to join and bring in a toy for $30 off your membership fee of $199. Your membership is good for 12 months and there are no monthly fees. Membership perks are many, but a few include $40 off every area of Botox or Dysport, $50 off 1 syringe of filler, monthly $75 Custom Classic Facials, 15% off microneedling, 15% off skin tightening procedures, monthly Elite Member Only Specials, $50 Birthday Month Credit toward a procedure.
Gift Cards are available for purchase during our regular office hours or E-Gift Cards may be purchased at NicoleNorrisMD. com 24/7 for a small convenience fee. The Gift of Feeling Good about oneself… Priceless!
Book Lovers, our latest book club pick, features literary agent Nora Stephens, who has been successful in her career but unlucky in love. Nora’s sister, Libby, wants to go on a sisters-only trip to Sunshine Falls, North Carolina, for some bonding time. While in the small town, Nora is less than enthused when she sees an editor, Charlie Lastra, whom she butted heads with back in New York.
As always, we’ll let you know what we thought of this book without discussing any spoilers in case you haven’t read it yet.
This book was enjoyable and funny. I liked the characters and how they interacted with each other. For the most part, it was a romance novel, but it
was also about the main char acter’s success at her job and her relationship with her sister. It was predictable at times, but
not enough to put me off of the story. I would recommend this book to anyone looking for an easy, entertaining read.
Nora Stephens is one of the more intense characters I’ve encountered in quite a while. Career-driven, hard-nosed, and someone who knows what she likes and what she doesn’t, she still manages to be likable from a reader’s perspective, even though she comes across as rigid. I wasn’t as fond of her younger sister, but the male lead, Charlie, was an intriguing character. It was a tad predictable but laugh-out-loud funny at some points. If you enjoy Hallmark movies, which this book re minds me of, you’ll love this story as much as I did.
Story and photo by Shannon Serpette
When Chelsea Simms of Ottawa re cently won the NewsTribune’s Fa vorite Nurse competition, she was honored that people took the time to nominate and vote for her. But this 32-year-old, who has been a nurse for seven years and works at Lib erty Village in Peru, didn’t join the nursing field because she wanted recognition.
“I wanted to enter the nursing profession so I could do something for my career that is challenging, interesting, and makes a difference in people’s lives daily. In this field, I deal with many aspects of patient care, and I enjoy the variety in my routine,” she said.
Simms said making a difference in the lives of her patients, their families, and even her coworkers is the most rewarding aspect of her career.
“I enjoy being in a profession that promotes teamwork and developing close relationships within the practice. The nursing field offers so many arenas and opportunities to provide care to many different patients,” she said. “Liberty Village is fast-paced and a great op portunity to improve my nursing techniques, communication skills, and multi-tasking abil ities. The management team is great, and my coworkers have become like family. I’m so thankful for the opportunity to work amongst such talented healthcare staff.”
The challenges of the pandemic brought into sharp focus just how important nurses are and how desperately the skills and reassurance they provide are needed.
“As we contemplate the ramifications of this rapidly moving global pandemic, it is clear that the need for nurses has never been greater. In responding to this dire and unprecedented health crisis, as nurses, we are doing what we have been educated, trained, and prepared to do. We have the knowledge and skills to deliver the care needed in all phases of the illness trajectory, and in reassuring, informing, and supporting people within communities who are frightened, worried, and wanting to stay well,” she said.
When asked what she wishes people knew about what it’s like to be a nurse, Simms had this to say: “It’s difficult to explain to someone who isn’t a nurse just how hectic many hospitals and other similar clinical environments really are. By the time nurses have met their patients’ needs (in addition to the needs of the
family members, physicians, social workers, techs, and everyone else on the healthcare team), they’ve often neglected their own personal, emotional, and physical needs. To be effective and avoid burnout, nurses who constantly give to others need to give some time and attention to themselves, too,” she said.
In light of the current nursing shortage, Simms offered her opinion on what can be done to attract more people to the nursing field.
“All healthcare facilities must do their best to recruit and retain quality nurses by creating an atmosphere that appreciates nurses, offers ad vancement opportunities, and gives their voice a chance to be heard in the system,” she said.
All nurses need time to themselves to decompress from working in such a stressful field. For Simms, relaxation is a high priority.
“In my spare time, I like to unwind as much as I can. With all the rewards that come with nursing, it’s nice to be away and clear my mind. I enjoy going on walks with my two dogs, catching up with friends, and binging the latest shows. I find pleasure in activities that make me feel one with the world and bring me back to my center,” she said.
Although she’s an entrepreneur, if you ask Jen Cetwinski, the owner of Bruce and Ollie’s Ice Cream and Coffee in Utica, what her most important role is, she won’t hesitate when answering: “I am always a mom first. Family comes first always.”
The need to put her family first is one of the reasons she became an entrepreneur.
“I always wanted to be at everything (for my kids),” she said.
To be able to show up to all those ball games and other activities, she needed to find a job with a flexible schedule. Owning your own business often gives you flexibility, and the timing was right for Cetwinski to pursue entrepreneurship. With her children getting older, it won’t be long before her youngest is out of the house, chasing his own dreams – a fact that was weighing on Cetwinski’s mind.
Before she became an entrepreneur, Jen Cetwinski, Bruce and Ollie’s owner, was a teacher. To become a successful entrepreneur, though, she had to dig in and start doing some learning of her own. As she navigates the business world, Cetwinski has learned a few things she’s willing to share with any woman interested in becoming an entrepreneur.
Don’t be afraid to ask for help: Women often try to take on too much. “You can’t do it all yourself,” Cetwinski said, adding that pouring from an empty cup doesn’t work.
You must hire help to fuel growth: “I was terrified to hire help,” she said. But at some point, you’ll have to hire help if you want time to plan and work toward taking your business to the next level.
Make sure your core values are in place: Even when you’re growing a business or empire, you still need to make sure you have balance. Make time for exercise, fun, and your other priorities. “If something isn’t working, you can pivot,” she said.
Story and photos by Shannon Serpette Cetwinski
FROM PAGE 9
“I needed to find something that is my own. I needed to start finding my own way. This has given me that,” she said.
Opening Bruce and Ollie’s in May 2021 was a family endeavor right from the start. Jen and her husband, Matt, brainstormed business ideas when they were spending some quality time together one day.
“We bike ride all the time. If we have a day off, that’s what we like to do, especially in the fall,” she said.
One day as they were out, they saw all the traffic, thought they should capitalize on Utica’s great location and heavy tourist industry, and decided the time was right to open another business. They started talking about having a place that offered a lot of their favorites, including coffee, craft beer, and ice cream.
Opening another business would mean expanding their busy schedules. Her husband already had one business to run – Cetwinski Construction, a company they started in 2007.
After ruling out one potential building because of outrageously-priced flood in-
surance, a friend suggested that Jen and Matt look at the Bickerman Building.
“It had so much character,” she said.
The couple also knew they wanted to have Airbnbs as part of their business plan, and the Bickerman Building would allow for two Airbnbs on the upper level. They bought the Bickerman Building and started working to achieve their dream. The businesses would require the support of the whole family, including Jen and Matt’s children – a 15-year-old son, Riley, and a 19-year-old daughter, Olivia.
“They are both very, very involved. Everybody has to pitch in. The kids have to help with laundry and dishes. My daughter drew the logo one night just for fun,” she said, adding that the store’s mascots are the family’s dogs.
When they opened the doors to Bruce and Ollie’s, they weren’t certain what the reception would be.
“We have been extremely welcomed,” Jen said.
Part of Bruce and Ollie’s appeal is that Jen wanted it to be a welcoming environment for everybody, not just tourists.
“We didn’t want to cater just to outof-towners. We wanted a family-friendly area,” she said. “Locals really seem to enjoy it.”
Jen Cetwinski fell in love with The Bickerman Building, a two-story Italianate building located at 166 Mill Street, when she toured it while looking for a place for her shop. The building has been a big part of Utica’s history.
The Bickerman Building was constructed by James Clark in 1874 with the intention of using it as a rental property. He was the owner of a cement company, which he purchased in 1845, and later, he became president of North Utica. The Bickerman Building became home to many businesses in the ensuing years, such as the Post Office, Higby & Briggs Drug Store, a general store, and others. In the early 1900s, it was the location for the Crosiar Restaurant, Bud McCauslin Barber Shop & Pool Hall, and more before sitting vacant from 1946 to 1956.
The building found a more permanent tenant when it was bought by Frances Bickerman and went through a major renovation. It served as the home to Bickerman’s Hardware from 1956 to 1993, and the building is still referred to as the Bickerman Building to this day.
For nearly 60 years, The Princeton Closet has been a staple amongst the Princeton community and beyond. What started as a mission to get shoes for migrant children has now blossomed into a $300,000-plus annual business.
When the Church Women United began this project, they just wanted to provide reasonably priced shoes, clothes, and other items for families who may have been too proud to accept charity. Little did they know their mission would turn into the most sought-after second-hand retail store in Bureau County.
Not only has it become a fad
to be thrifty, but The Princeton Closet is much more than a typical second-hand shop. Current store manager, Jenn Conwell, describes the vibe as clean and eclectic. She says it’s cool to see all the new things come in each week.
“We’ve worked really hard in the past year to make it feel like a retail store you’d see on any main street,” Conwell said. “We keep everything organized and clean. Our prices are excellent for a resale shop, and we’re really passionate. Every single week, it looks completely different than the last. We really like to keep the excitement. We have a lot of loyal customers.”
The Princeton Closet offers everything from clothing for the
whole family to home décor, jewelry, furniture, toys, books, and so much more. And it’s all thanks to the generous donors, which Conwell credits for donating high-end items.
“We have 16 volunteers and four employees,” said Conwell. “Every volunteer has their little department they take care of so it’s nice. We have somebody who just does linens, someone who just does fabric, and a couple ladies who just do jewelry. Having volunteers that come in and take care of certain departments takes a ton off my plate. We need people from baggers, to cashiers, to people to clean up hangers when basket days start, to sorting and hanging clothes. Every department needs at least one of these
Story and photos by Katlyn SandenJenn Conwell, manager of The Princeton Closet, stands in the sorting area donors come to when donating gently-used clothing, household items, furniture, and books. She says the bins are used to help sort all the items received.
people, so it’s a lot.”
She says the most challenging aspect of gathering the troops is payroll. While she wishes everyone could get a paycheck, the mission of The Princeton Closet has always been to collect the proceeds from sales and donate them back to local non-profit organizations. Payroll is by far their biggest expense, but even after all expenses were paid, they were still able to give $218,000 back to the local community through their Lending a Hand Program. Thirty-six non-for-profits received some of those funds.
“I had left corporate retail of about 22 years and was just taking some time off when I heard The Princeton Closet wanted a manager,” Conwell said. “I was a corporate retail store manager for very, very high volume. Even though this is much smaller scale, I feel it’s so much bigger in the
community impact. We give all our proceeds back to nonprofit organizations at the beginning of every year through our Lending a Hand Program. We also have a voucher program with Bureau County agencies to provide for emergency needs. We work with schools, churches, and other organizations who need us.”
Conwell said another neat thing is that they recycle everything whenever possible as they don’t want to see the landfills fill up. They recycle any non-sellable goods, includ ing metal, cardboard, and soft goods such as clothing, linens, and shoes.
As far as the future of The Princeton Closet goes, Conwell has big plans.
“We’re redesigning the website right now, which will launch us to a lot bigger demographic,” she said. “We’ll be able to be found quickly on Trip Advisor, Bing, Google. We’re also starting a texting program where you can join our text program and get weekly updates on the store and what’s going on. We’re at full capacity now. We just built a beautiful donation center, but we’re going to keep growing. Space is hard, though. We own our building and donation center, so we don’t want to move. At the same time, we run out of space quickly because our donors are very gracious.”
Conwell says that’s a good problem, though, and says the people – donors, volunteers, and paid employees – are what make The Princeton Closet a success.
“I’ve always worked with people,” said Conwell. “I’ve
traveled vastly in my previous job and am born and raised in Princeton. It’s amazing to be back in my community giving back every day. I absolutely love waking up every morning coming to this job. It’s so fun. It’s creative. I still get the retail side. I still get the business management side. There’s a lot to running a non-for-profit. And then I get to help people in need. I have the best job.”
The Princeton Closet accepts donations at the rear of the building Wednesdays through Saturdays from 9 a.m. to 3 p.m., and they’re always welcoming volunteers who have a passion for positively impacting their community. For more information, visit theprincetoncloset.com.
Manager of The Princeton Closet, Jenn Conwell, says she absolutely loves her job because she gets to work and decorate. This is just a small sample of the type of items available for purchase.
It’s hard to beat a hot bowl of soup on a cold, snowy day. You can make it as healthy as you want, loading it up with a variety of vegetables. Or, for a heavier meal when you aren’t counting calories, you can add a hefty dose of cheese and heavy whipping cream.
Since some soups are a one-pot wonder or can be prepared in a crock pot, you won’t have a complicated clean-up when you’re done.
1 lb boneless skinless chicken breasts, cut into cubes
1 chopped onion
1 and 1/2 tsp garlic powder
1 Tbsp canola oil
2 cans (15 and 1/2 oz each) great Northern beans, rinsed and drained
1 can (14 and 1/2 oz) chicken broth
2 small cans of chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
In a big saucepan, saute the chicken, onion, and garlic powder in oil until the chicken isn’t pink. Add the beans, broth, seasonings, and chiles. Bring the mixture to a boil. Reduce heat and simmer for 30 minutes, uncovered.
Remove the soup from the heat, and stir in the sour cream and heavy cream.
INGREDIENTS
3 Tbsp canola oil
1/2 medium yellow onion, diced
1 medium carrot, peeled and diced
2-inch piece fresh ginger, peeled and minced
2 tsp salt or sea salt
1 tsp ground nutmeg
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 butternut squash, peeled, seeded, and cubed
3 cups vegetable broth
1 Tbsp balsamic vinegar
1/2 cup canned coconut milk
3 Tbsp pure maple syrup
Heat the oil in a big pot over medium heat. Add the onion and carrot and cook for four minutes, until they are soft. Stir in the ginger, nutmeg, black pepper, salt, and cayenne. Next, add in the squash.
Put in the broth, bring the mixture to a simmer, and cook for 20 minutes, stirring once in a while. Continue cooking until the vegetables are super soft. Purée the soup until it is smooth by using a blender or immersion blender. Stir in the vinegar, coconut milk, and maple syrup.
INGREDIENTS
20 oz package of cheese tortellini
8 cups water
4 Tbsp granulated chicken bouillon
4 stalks of celery
5 large carrots
4 cooked boneless, skinless chicken breasts
1/2 medium red bell pepper, diced
7 green onions
1/2 cup fresh basil
DIRECTIONS
Cook the tortellini al dente; drain and put aside. In a big pot, add water, chicken bouillon, and chopped carrots and celery. Simmer for 10 minutes. Add the chopped, cooked chicken, red bell pepper, and tortellini. Add in chopped green onions and basil, and heat the soup completely. Then add salt and pepper, according to taste.
1 lb skinless, boneless chicken thighs or breasts
Three 14 oz cans chicken broth
One 14.5 oz can diced tomatoes, undrained
1 medium chopped onion
1/4 cup chopped bell pepper (any color)
1 to 2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp black pepper
1 cup frozen whole-kernel corn
3 cups tortilla chips, coarsely crumbled
1 cup shredded Monterey Jack cheese
1 avocado, seeded, peeled, and cut into chunks
Fresh cilantro
Cut chicken into bite-sized pieces and set aside. In a large pot, add chicken broth, undrained tomatoes, onion, bell pepper, chili powder, cumin, and black pepper. Bring to a boil, and then add chicken. Return to a boil and then reduce heat.
Simmer, covered, for 10 to 15 minutes. Add corn and return to a boil. Reduce heat, and simmer for another 10 minutes while covered. Add some tortilla chips, cheese, avocado, and cilantro to each serving.
1 cup dry navy beans
1 to 1 and 1/2 pound meaty ham bone
1 Tbsp butter
3 stalks of celery
3 medium chopped onions
3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
Rinse the beans and put them in a big pot with four cups of water. Bring to boiling before reducing the heat. Simmer, uncovered, for two minutes. Remove from the heat, cover, and let stand for one hour. Drain and rinse the beans again, and then set them aside.
In the large pan, brown the meaty ham bone on all sides in hot butter over medium heat. Add celery and onion. Cook and stir until the vegetables are tender. Stir in the beans, thyme, salt, pepper, bay leaf, and four cups of water. Bring to boiling, and then reduce heat. Simmer, covered, for up to one and one-half hours or until beans are tender.
Remove the ham bone, and when it’s cool enough to handle, cut meat off the bones, coarsely chopping it. Discard the bones and the bay leaf. Stir in chopped meat and heat through.
Preheat oven to 425 degrees. Dice bacon and cook, removing it from the pan and setting it aside when it’s done. Dice potatoes into small pieces with skins still on and toss with bacon grease. Sprinkle the parsley and salt on the potatoes and cook them in the oven for 20 to 30 minutes until golden brown.
Melt the butter in a big pot with chicken bouillon, onion salt, and pepper. Slowly add flour, starting with one cup until all the butter is absorbed. Add additional flour until the mixture is crumbly.
Using a whisk, add in the half and half and keep whisking until it is smooth. The soup will continue to thicken as it cooks. Add in the cheese and green onions, stirring gently. Add the fried potatoes and bacon to the soup, which should look very thick. Slowly stir in the milk until you reach the desired thickness.
