Smart Living Weekly - November 4, 2015 by Northwest Quarterly Mag

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n iving g Sm mart a r t L ivi ivin ng Weekly Your Better Quality of Life Magazine • Rockford Region/Beloit 95¢ • Nov. 4, 2015

™

Right in Our Region

Randy Fenoli Comes to Rockford By Lindsey Gapen, assistant editor

LC network’s “Say Yes to the Dress” star Randy Fenoli has a mission that goes beyond helping brides to choose the perfect wedding dress. The fashion designer, television presenter, author and inspirational speaker also aims to help others realize their own personal beauty, both in-

ternally and externally. “I think there’s so much emphasis placed on self-worth,” Fenoli told Smart Living Weekly. “I was teased and bullied growing up, and I’ve dealt with a fear of people not accepting who I am. But if I can help out others, then everything I experienced becomes a positive for me.” Continued on p. 20

Live a Better Quality of Life Reading & Using Smart Living Weekly Proudly Serving the Needs of 326,000 Neighbors Prevent Costly Garbage Disposal Repairs • Diabetes & Your Eyesight • Holiday Menu Recipes Smarten Up Your Cellphone Purchase • Dine at Bravo Pizza • Sweet Treat Gift Ideas

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In This Issue

Right in Our Region ........................Cover & p. 20 TLC’s Randy Fenoli Comes to Giovanni’s Your Home .................................................. ..... .11 Prevent Costly Garbage Disposal Repairs Inspiration & Worship .......................................12 Mighty Moses Your Kitchen ......................................................15 Flavorful Holiday Recipes Your Style ...........................................................17 Sweet Treat Gift Ideas Your Health ............................................. .......... .25 Diabetes and Your Eyesight Your Fun ................................................... ......... .27

Restaurant of the Week ................................... .29 Bravo Pizza Dining Locally .......................................... ........ .29

Tips ........................................................... ......... .31 Identity Theft Stats Your Money .............................................. ......... .33 Smarten Up Your Cellphone Purchase

Smart L iving Weekly ™

Publisher/Editor-in-Chief Bill Hughes

Executive Editor/Web Editor Chris Linden Managing Editor Janine Pumilia Deputy Editor Sarah Soenke Assistant Editor Lindsey Gapen Senior Staff Writer/Promotions Coordinator Paul Anthony Arco Graphics Director Blake Nunes Graphic Designer Samantha Ryan Contributing Writers Rachel Shore, Peggy Werner General Sales Manager Brent Hughes Sales Manager Brad Hughes General Manager/Northwest Business Magazine Dave Marino Account Executives Brian Hughes, Kimberly Perkins Administration & Circulation Manager Lisa Hughes Website www.NWQSmartLiving.com Published by Hughes Media Corp. 222 Seventh St., Rockford, IL, 61104 Smart Living Weekly. Copyright 2015 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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Ready, Set, Plan! T

wo months from now, the holidays will be behind us and the Journey into 2016 will have begun. Meanwhile, I’m pulling out recipes and thinking ahead for holiday meals, especially our annual Ethnic Feast. Each December we host my extended family for a meal cooked in the tradition of a different foreign country. Sometimes we choose it because someone in the family traveled there that year; sometimes because the cuisine just sounds yummy; other times to be in solidarity with a country that’s been in the news (i.e. Arab food during the year of the Arab Spring). This tradition started more than 25 years ago because I wanted to treat my family to something unique during the holidays, but not on busy Christmas Day, when some people are dividing their time among more than one household. My clan’s an easy crowd, and I learned long ago that no one cares whether or not the food or house is picture-perfect. The ethnic angle makes each gathering one-of-a-kind and more memorable, as well as educational. But the real point of any holiday gathering is the “gathering” part. It’s good to bring generations together. Hospitality is all about making people feel welcomed and comfortable. Even if you hate to cook, or lack the time, it’s never been easier to throw a party, thanks to the great shops, restaurants, delicatessens, bakeries and caterers in our region. Watch for upcoming specials and holiday ideas in the next several issues of Smart Living Weekly. And remember to shop at locally owned stores. You’ll not only help to keep more money in our local economy, but you’ll enjoy a better service, product quality and shopping experience than you ever could at the big box. Now is a great time to start planning those special gatherings so there’ll be less last-minute panic. I can tell you this because I’ve done it wrong so many times! Still, this much I know: Setting aside time for one another is the very best gift we can give. ❚ Janine Pumilia Executive Editor Tell them you saw it in ... Smart Living Weekly

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How to Treat Your Garbage Disposal Right By Peggy Werner

garbage disposal is a great household helper, but you have to treat it well to avoid expensive repairs. Garbage disposals are for leftover food scraps; they’re not meant to be used as garbage cans. “The biggest mistake we see people making is putting too much food down the disposal at one time,” says Don Howe, licensed plumber and certified technician with Pearson, 2415 20th St., Rockford. “The food is ground up, but it gets clogged in the trap and causes a blockage.” If you have a disposal, use it regularly to prevent rust build-up and corrosion, but use it correctly, he says. “Always run cold water while grinding up food. This will cause grease to solidify and be cut up before leaving the trap. After running the disposal, leave water running for about a minute to wash away remaining particles,” Howe says.

It’s OK to grind up egg shells, small fruit pits and small chicken and fish bones; in fact this actually helps to clean the sides of the disposal. Once or twice a month, grind up some pieces of ice to help keep the blades sharp. Regularly putting citrus peels through a disposal will help it to smell fresh. For stubborn odors, put baking soda into the drain and let it sit for several hours before running water and the disposal to flush it out. Much of the time, when a garbage disposal doesn’t work, it just needs to be reset. Most disposals have a reset button. If pushing it doesn’t fix the disposal, check for a blown fuse or tripped circuit breaker. Most disposals also have a hand crank underneath that may be used to free up a stuck mechanism. According to Howe, there are some major menaces you can avoid. Don’t pour oil and grease down a disposal. Instead, pour hot fat into a can, let it sit overnight and throw it away.

Extremely fibrous food scraps like artichokes, banana peels, celery, cornhusks and other stringy vegetables can jam the garbage disposal, possibly burning out the motor, says Howe. And, starch from potato peels, pasta and rice can quickly turn into a thick paste and jam the disposal. If you choose to put these items down a disposal, cut them into small pieces first and dispose of them gradually. Large fruit pits and bones create too much stress for the average garbage disposal system. Call Pearson at (815) 398-8312, or visit PearsonGuy.com. ❚

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Mighty Moses A

long with Adam and Eve, perhaps no Old Testament person is better known than Moses. He’s the central figure in Exodus, Leviticus, Numbers and Deuteronomy chapters 1-34. These books lay the foundation of God’s relationship with Israel, God’s chosen people. Here’s a very brief summary of Moses’ life. We recall that the 12 tribes of Israel developed from Jacob’s (a.k.a. Israel’s) 12 sons, in Egypt, where Joseph had relocated them from Canaan (today Syria, Jordan & Lebanon area) to survive a famine. Long after Joseph and the Hebrew-friendly Pharaoh he served were dead, a later Pharaoh felt threatened by the fast-growing Hebrew population and enslaved it; he also killed Hebrew baby boys. The mother of infant Moses made a watertight basket for him and floated it on the Nile, hoping he would be rescued. Pharaoh’s daughter found the babe and raised him as her own son. Moses empathized with the enslaved Hebrews and murdered a cruel Egyptian overseer. This forced his flight to Midian, where he started a family and encountered the spectre of a burning bush, when God called him to free the captive Hebrews. Not being a confident speaker, Moses reluctantly obeyed God, who sent a series of plagues to Egypt, then parted the Red Sea to aid the Hebrews’ escape. The 10th plague was a creeping death that killed the firstborn of every household, except Hebrew homes where the doorframe was marked with lamb’s blood. Those homes were “passed over.” The Passover has been celebrated ever since. Israelites wandered the desert 40 years, trying to return to Canaan, the land promised to their ancestors. During this time, God appeared to Moses on Mt. Sinai to deliver the 10 Commandments, a rulebook for His people. Moses died just before entering the Promised Land. Thus began a new chapter for the people of Israel, who lived by Mosaic Law and worshipped one God. This is the 7th in a series about major figures of the Bible. Sign up for your free, digital weekly edition of Smart Living Weekly at NWQSmartLiving.com. ❚ 12

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Festive and Flavorful Holiday Menu Ideas Cornbread-Stuffed Bacon-Wrapped PorkTenderloin Prep time: 10 minutes Cook time: 55 minutes Servings: 4

•1 Smithﬁeld Peppercorn and Garlic Seasoned Pork Tenderloin •7 slices Farmland Thick Cut Hickory Smoked Bacon, divided •3 TB. butter •1/4 cup apple cider •3/4 cup cornbread stuﬃng mix •1/3 cup chopped red cooking apple •3 TB. dried cranberries •2 TB. chopped pecans, toasted

Directions: Heat oven to 375 F. Cut 3 slices bacon into 1⁄4-inch wide slices. In medium saucepan, cook over medium heat until crisp; drain. Leave 1 tablespoon grease in pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, stufﬁng mix, apple, cranberries

and pecans. If needed, add additional cider to moisten stuffing. Place remaining slices of bacon about 2 inches apart down center of 15-by-10-by-1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices. Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks. Bake 40-45 minutes until internal temperature of stuffing reaches 160 F. Let stand 10 minutes before slicing.

BBQ Pork Tortilla Rollups

Prep time: 15 minutes plus 2-hour stand time Servings: 36 slices •1 package (12 ounces) pimiento cheese spread •3 TB. barbecue sauce •1 tsp. smoked paprika •4 flour tortillas (10 inches) •1/2 Smithfield Applewood Smoked Bacon Seasoned Pork Loin Filet, cooked and finely diced

Directions: In small bowl, combine pimiento cheese spread, barbecue sauce and paprika; mix well. Divide cheese mixture between 4 tortillas; evenly spread on each tortilla. Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. Place in refrigerator 2 hours or up to 2 days. Cut each tortilla into 1/2-inch slices. Serve with light drizzle of barbecue sauce. ❚

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Source: Family Features

Nov. 4

Experience Downtown Rockford

Y S

Seasonal Gifts That Are Always in Good Taste By Peggy Werner

rom the first turkey leg and piece of pumpkin pie, to the final drop of eggnog and the last fruitcake crumb, food is a huge part of the holiday season. That’s why, whether you want to send a gift or just let someone know you’re thinking about them, you should consider doing it with a bouquet of cookies. “It looks good, smells good and tastes good, and everybody loves cookies,” says Tasha Nafranowicz, owner of Cookies by Design, 6415 E. Riverside Blvd., Rockford. “A cookie centerpiece is also a great way to dress up your Thanksgiving table or celebrate a fall birthday.” Cookies by Design has 18 fall offerings of bouquets, boutrays and baskets, including Autumn Glow, filled with mum-shaped cookies in bright colors; Colors of Autumn Harvest, with pumpkin, oak leaf and Indian corn cookies; and Harvest Happiness, with sunflower, pumpkin and scarecrow cookies. Folks can also choose a Harvest Happiness cookie cake – a chocolate chip cookie the size of a pizza, decorated with a scarecrow, sunflowers, pumpkins and crows.

With more than 350 cookie cutter designs and a staff of 14 that bakes from scratch, decorates and assembles, people can get just about any custom design and personalized message they wish. “People bring in their own ideas, and we just make them come to life,” says Nafranowicz. “The only limits are their own imaginations.” For those who aren’t sure what to send, the store is loaded with ideas and displays for inspiration. Customers also have their pick of a dozen gourmet cookie flavors, from Chocolate Chip and Oatmeal Raisin to Coconut Macaroon and Lemon Drop. Starting at $17.99, bouquets come in a range of price points for every budget. Special orders can usually be filled within 24 hours, and same-day delivery is available on select holiday arrangements. Cookies by Design is open 9 a.m.-5 p.m. Monday-Friday and 10 a.m.-2 p.m. Saturday. ❚

Get SLW Style articles every week. Visit NWQSmartLiving.com and start your e-Edition today.

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R  O R

Randy Fenoli Continued from Cover

Fenoli will be sharing his tips and insights into top wedding trends, as well as his own inspirational life experiences, at Giovanni’s Restaurant and Convention Center on Nov. 10 at 7:30 p.m. General admission tickets are $25, available online at giodine.com or by calling Giovanni’s at (815) 398-6411. WIFR-TV news anchor Whitney Martin and B103 morning co-host Michelle Marcomb will emcee the event, and Giovanni’s is partnering with DC Estate Winery, SVL Productions and Vera’s House of Bridals to create a wedding-like experience for attendees. A VIP option is available for $125, which begins at 5:30 and includes dinner, a meet and greet with Fenoli, a signed copy of his book, “It’s All About the Dress: Savvy Secrets, Priceless Advice,

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and Inspiring Stories to Help You Find ‘The One,’” in addition to a ticket to the 7:30 event. Fenoli plans to keep his presentation unscripted and conversational so that audience members can ask questions throughout. His discussion will emphasize what’s trending in wedding gowns today, which Fenoli describes as “literally everything.” He finds that brides look for dresses that range from traditional gowns to sparkly, sheik and sexy, Bohemian, body-hugging and simple gowns, to even pant suits, in some cases. His hope is that audience members leave feeling educated, elevated and empowered to realize their own personal beauty. “Most of the people who attend my presentations aren’t brides-to-be,” Fenoli says. “I’ll talk about my experiences growing up on a farm in Mt. Vernon, Ill. and share how I overcame obstacles. It’ll be very inspirational for all types of people. I want to educate

Nov. 4

because I think if we were smarter, we would love a little more and judge a little less. Secondly, I’d like to elevate, which especially addresses the children growing up in today’s hyper-obsessed selfie era. There’s so much self-scrutiny, and we need to realize that what makes us perfect is that every person is unique, and that is truly beautiful. And finally, I want people to feel empowered when they leave because I want them to walk away and not just choose the right dress, but also feel good about who they are as a person.” Fenoli has consulted with hundreds of thousands of brides throughout his career. At age nine, he began sewing dresses and developing his passion for women’s fashion. He grew up admiring Bob Macki’s work, and a fascination for design led him to attend college at the Fashion Institute of Technology in New York City. There, Fenoli won numerous awards for his work and launched two bridal lines immediately after graduating:

R  O R Randy Fenoli for the Diamond Collection and Randy Fenoli for Dressy Creations. “I actually didn’t know much about weddings when I was in college, which was great,” Fenoli says. “I had only attended two weddings before – my older brother’s and my older sister’s – and I was a ring bearer in both of them. Not knowing that much about wedding gowns actually made it easier to think outside of the box as a designer.” Fenoli’s talent led him to the position of fashion director at New York’s Kleinfeld Bridal Salon from 2007-2012. He has received two Design Excellence in the Bridal Industry awards, the most prestigious award for bridal designers. Currently, Fenoli is the star of TLC’s “Say Yes to the Dress,” “Big Bliss,” “Randy Knows Best” and “Randy to the Rescue.” He’s also made guest appearances on “The Today Show,” “The Cover photo and above photo courtesy of TLC network.

View,” “Rachel Ray,” “Extra,” “Get Married” and “The Martha Stewart Show.” “You know, I didn’t ask to be on a reality show,” Fenoli says. “They actually approached me, and I declined several times because I think reality shows can be so fake. But I’m very proud to say that ‘Say Yes to the Dress’ is actually real reality.” Throughout the course of his career, Fenoli has maintained the philosophy that all people are beautiful, regardless of age, shape or size. “A bridal gown is the single most important garment a woman will ever wear, so each dress has to stand on its own and be bride-specific,” Fenoli says. “It has to tell the woman’s story, and I think you can be completely sexy in a traditional gown. I’m very excited to share my experiences with the people of Rockford.” ❚

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Diabetes and Your Eyesight D

iabetes can cause complications with the eyes and is the leading cause of blindness in the U.S. Blood vessels within the eyes can be damaged by diabetes, which may eventually lead to loss of vision. Diabetes will also cause a cataract at a younger age than normal. Any bleeding or swelling in the retina can only be detected with a dilated eye exam. There are two types of diabetic retinopathy: nonproliferative and proliferative. Nonproliferative Diabetic Retinopathy: Microaneurisms, which occur in the earliest stages, are balloon-like swellings in the retina blood vessels. If fluid leaks out of the blood vessels into the center part of the retina (the macula), it can cause blurred vision because of macular edema. If untreated, severe vision loss and even blindness can occur. This vision loss can occur whether you are a Type I or a Type II diabetic. As the diabetes disease progresses, blood vessels to the retina are blocked and the retinal tissue can die. Proliferative Diabetic Retinopathy: Blood vessels grow along the retina due to advancing diabetic retinopathy. These new blood vessels are abnormal and fragile, so they break open, filling the eye with blood. This leads to further scarring, retinal detachment, and severe loss of vision. Treatment Options: One option is medication, which can be injected into the eye in an office setting to treat macular edema caused by diabetic retinopathy.

Focal Laser Treatment: This is an office procedure in which small laser burns are placed in the areas of retinal swelling surrounding the macula. This laser slows the leakage of fluid and reduces the amount of fluid in the retina. It may be done more than once. Panretinal Laser Treatment: This is an office procedure in which up to thousands of laser burns are placed throughout the retina but away from the macula. This causes the new and fragile blood vessels to shrink, thus preventing bleeding. This procedure usually takes more than one treatment. Both focal and panretinal laser treatments have good success rates, but they are not a cure for diabetic retinopathy. Vitrectomy: Very small instruments are placed through the white of the eye to remove scar tissue, repair retinal detachments, and remove blood. The new “stitchless” vitrectomy surgery is available at Miller Eye Center to speed your recovery. ■ Source: Miller Eye Center

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Movies on Main: “Labyrinth” Nov. 4, 7 p.m. Movies on Main: biweekly viewings of cult classic films. Admission $5 or free with your RPL library card. The Nordlof Center, 118 N. Main St., Rockford, (815) 9633341, rockfordpubliclibrary.org. Disney’s “Beauty and the Beast” Nov. 6, 8 p.m. This smash hit Broadway musical is filled with unforgettable characters, lavish sets and costumes and dazzling production numbers, including “Be Our Guest.” Experience the romance and enchantment at Coronado Performing Arts Center, (CPAC), 314 N. Main St., Rockford, (815) 968-0595, coronadopac.org. “Who’s Afraid of Virginia Woolf ?” Nov. 6-8, 13-15. Fri.-Sat. 7:30 p.m., Sun. 2 p.m. George, a professor at a small college, and his wife, Martha, invite a young couple over for a nightcap. When they arrive, the melting inhibitions, edgy banter and revealing of secrets begins. $15. Janesville Performing Arts Center, 408 S. Mai St., Janesville, (608) 758-0297, janesvillepac.org. Land of Lincoln Theatre Organ Society: Social and Performance Nov. 7, 9:30 a.m. coffee and conversation, 10 a.m. musical program. The Land of Lincoln Theatre Organ Society Socials are open to the public and admission is free. Coronado Performing Arts Center, Rockford, (815) 9680595, coronadopac.org. RSO: Mozart Nov. 7, 7:30 p.m. Enjoy the second in RSO’s Classic Series, featuring two outstanding string performers with Rockford ties performing Mozart Sinfonia Concertante. Coronado Performing Arts Center, Rockford, (815) 9650049, rockfordsymphony.com. Jazz at Emerson: H!p Pocket Nov. 8, 3 p.m. Enjoy the swinging sounds of live jazz, relax with light refreshments, have fun with your friends and meet the artists after the concert. Emerson House, 420 N. Main St., Rockford, (815) 964-9713, mendelssohnpac.org. Smashing Pumpkins Nov. 8, 1-4 p.m. Watch as a giant trebuchet transforms pumpkins into a parking lot projectile. Join the fun and create a catapult, celebrate the harvest and have a smashing good time. Discovery Center Museum, 711 N. Main St., Rockford, (815) 963-6769, discoverycentermuseum.org.

TLC’s Randy Fenoli comes to Rockford Nov. 10.

“A Team of Their Own” Movie Premiere! Nov. 8, 3:30 & 6 p.m. Enjoy a documentary ﬁlm honoring the achievements of the All American Girls Professional Baseball League 19431954. $10 public/$8 members. Midway Village Museum, 6799 Guilford Road, Rockford, (815) 397-9112, mmnh.org. 34th Annual Wonderfest Arts & Crafts Nov. 8, 9 a.m.-3 p.m. Bake Shoppe featuring holiday sugar cookies handmade by the Beloit Junior Woman’s Club. Funds raised are donated back to the Beloit Community. Shop for handmade crafts, home decor and more. $2. Beloit Memorial High School, 1225 Fourth St., Beloit, (608) 364-0349. Giovanni’s and Accent on Events: TLC’s Randy Fenoli Nov. 10, 7:30 p.m. TLC’s “Say Yes to the Dress” star Randy Fenoli gives a funny, upbeat and interactive presentation about growing up on a farm and becoming a hair and makeup artist. $25. Giovanni’s Restaurant & Convention Center, 610 N. Bell School Road, Rockford, (815) 398-6411, giodine.com. Festival of Praise Tour Nov. 11, 7 p.m. Award-winning gospel greats Fred Hammond and Donnie McClurkin unite on stage for the Festival of Praise Tour, an evening of soul-stirring music, featuring Hammond, McClurkin, Kim Burrell, Jessica Reedy, Zacardi Cortez and Marcus Wiley. BMO Harris Bank Center, 300 Elm St., Rockford, (815) 968-5222, thebmoharrisbankcenter.com. ❚

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Authentic Italian Dining at Bravo Pizza W

ith more than 40 years in the restaurant business, Joe Ocello knows how to create an authentic Italian dining experience. Since opening the first Bravo Pizza & Italian Restaurant location in 2001 with wife Francesca, the couple has been refining classic Italian fare with all the comfort and flavors of a home-cooked meal. “We work in quality, price and service – those are our three main ingredients,” says Ocello. “I’ve been in this business for 40 years, so we know how to maintain a consistency for our customers. There’s no price that pays for that.” Bravo Pizza & Italian Restaurant has two locations – one in Poplar Grove, the other in South Beloit – and each provides a genuine escape for patrons. You’ll find large wooden tables, warm golden lighting

Top Picks for Local Restaurants Bravo Pizza E Italian/American. 376 Prairie Hill Rd., South Beloit, (815) 624-7900. LD Sun-Th 11am-10pm, F-Sat 11pm. $. Cannova’s Italian Cuisine E Casual. 1101 W. Empire St., Freeport, (815) 233-0032. D T-Th, Sun 5-9pm; F-Sat 10pm. $-$$. Ciao Bella Ristorante E Upscale-Casual/Italian-American. Extensive wine list; daily specials. 6500 E. Riverside, Loves Park, (815) 654-9900. LD M-F 11am-9pm, Sat 5-9pm. $$. Costa’s Ristorante E Upscale-Casual. 133 Blackhawk Dr., Byron, Ill., (815) 234-4707. Open daily 4pm. $-$$. Dos Reales E Casual/Mexican. Authentic Mexican fare, lunch menu. 5855 E. State St., Rockford, (815) 227-4979. LD Sun-Th 11am-10pm, F-Sat to 10:30pm. $-$$. Ebeneezer Brown Eatery & Pub E Casual. American classics. 4866 Bluestem Road, Roscoe; (815) 270-1213. LD Mon-Sat 11 a.m.-12 a.m., Sun. 11 a.m.-10 p.m. $-$$. Giordano’s Famous Stuffed Pizza E Casual/Italian. Pick-up/ delivery. 333 Executive Pkwy., Rockford, Ill. (815) 398-5700. LD Sun-Th 9am-11p.m; F-Sat to midnight. $. JMK Nippon Japanese Restaurant & Sushi Bar E UpscaleCasual. Food cooked tableside. 2551 N. Perryville, Rockford, (815) 877-0505. L T-F 11:30am-2pm, Sat 2:30pm; D M-Th 5-9:30pm, F-Sat 10:30pm, Sun 4:30-9:30pm. $$. Main Street Bistro E Upscale-Casual/Fine dining. Th&Sat.

and murals of Italian scenery, inspired by Ocello’s Sicilian heritage. Diners can choose from a vast array of Italian classics, from pizza and calzones to pasta and sandwiches. There are American classics, too, such as the Bravo Burger. Most items are made from scratch in the Bravo kitchen, ensuring a home- Managers Richard Owens and Heather Intravaia with Joe Ocello. made meal with fresh ingredients. The Ital- they’re huge, too,” says Ocello. “'Bravo' in ian beef, served au jus or with tomato meat Italian means good, and I think we are very sauce, was named Best in the Stateline good. We have a menu we’ve been perfectby MyStateline.com in 2013. Top sellers ing for forever, so we know how to do it include Italian meatball sandwiches, fettuc- well.” cine Alfredo and fish specials. Both locations offer a full-service bar, “We make it all ourselves. Each meat- catering, carry-out and delivery services. ball is about a quarter pound apiece, so Bravo Pizza is open daily at 11 a.m. ❚

In the Spotlight 109 S. Galena, Freeport, (815) 232-2322. M-Sat 2pm-midnight. $$. Maciano’s Pizza & Pastaria E Casual. Beer/wine. 6746 Broadcast Pkwy., Loves Park, (815) 963-7869. LD Sun-Th 11am-10pm, F-Sat 11pm. $$. Maxson Riverside Restaurant E Casual/American. 1469 IL Route 2, Oregon, Ill., (800) 468-4222. LD M-Sat 11am-8pm, Br Sun 10am-3pm. $$. Merrill & Houston’s Steak Joint E Fine Dining. Ironworks Hotel, 500 Pleasant St., Beloit, Wis. (608) 313-0700. D Sun.Th 4:30-9pm, Fri-Sat. 10pm. $$. Napoli Pizzeria III & Top Dollar Slots E Takeout/delivery. 6560 N. Alpine, Loves Park, (815) 877-9888. LD daily 11am. Prairie Street Brewhouse E Upscale-Casual/American. 200 Prairie St., Rockford, (815) 277-9427. LD Sun-W 11am-10pm, Th to midnight, F-Sat to 2am. $-$$. Sisters Thai Café E Casual/Thai-Laotian. Authentic cuisine. In Clock Tower Resort, 7801 E. State St., Rockford, (815) 2294545. L M-Sat 11am-2:30pm; D Sun-Th 5-9pm, Sat 10pm. $. Tavern on Clark E Casual/American. 755 Clark Ave., Rockford, (815) 708-7088. LD daily 10am. $-$$. This Is It Eatery E Casual/American. 16 N. Chicago Ave., Freeport, (815) 616-5449. LD T-Th 11am-8pm, F-Sat 10pm. $. Vito’s Ristorante E Casual/Authentic Italian. 1620 N. Bell School Rd., Rockford, (815) 312-5080. LD T-Sat 11am. $$. ❚

Merrill & Houston's Steak Joint

ocated at 500 Pleasant St., inside the Ironworks Hotel, the restaurant features mouth-watering steaks, along with a full-service menu of ﬁsh, chicken and and sea food selections. Named after the men whose 1858 foundry became Beloit Corp., Merrill & Houston’s Steak Joint celebrates Beloit's rich industrial history. Many of its components are constructed with repurposed materials salvaged from historic buildings. Leather seats, hardwood ﬂoors and many historic photographs lining the walls give the space a rustic feel. Merrill & Houston's is available for private and corporate events. The main dining room seats 120 and the banquet room can accommodate 200 guests. Merrill & Houston’s Steak Joint is open daily at 4 p.m. ❚

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(Blake Nunes photo)

By Sarah Soenke, deputy editor

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Nov. 4

T  I

Identity Theft

Know the facts and learn how to prevent the theft of your identity at usa.gov/identity-theft 1. Every 3.8 seconds, someone has his or her identity stolen. 2. People age 18 to 29 are at highest risk. 3. About 18 percent of victims say their identities were used fraudulently for four years before they found out about it. 4. About 49 percent of victims have no idea how their information was obtained. 5. About 47 percent of victims still have a hard time getting credit or receiving loans. 6. About 19 percent of victims are hit with higher interest rates. 7. About 16 percent of victims get charged higher insurance premiums. 8. About 43 percent of victims say they know the person who stole their identity. 9. Some 7.2 million households are impacted by identity theft each year. 10. Most thieves still rely on traditional, non-technology methods of stealing people’s identities. Source: Identitytheft.com

Mortgage Advisor 15 Yr Fixed

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4.78%

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Smart Living Weekly Magazine’s Mortgage Advisor is intended to provide you with a guide to securing the mortgage you seek. Quoted rates are supplied by the institutions (as of Nov. 2, 2015) and can change daily. Interest rates and monthly payment installments are based on a $150,000 loan with a 5% down payment and 0 points; FHA with a 3.5% down payment and 0 points. APR is based on a good faith estimate of prepaid finance charges. Your APR will vary according to the specifics of your transactions. Contact the bank, credit union or S&L directly for their most current rates. The mortgage rate you obtain will be based upon your credit rating, loan amount and standing with that particular financial institution. * APR = Annual Percentage Rate. Mo. Payment = The monthly principal and interest payment.

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Y M

How to Smarten Your Cellphone Purchase F or work or play, cellphones are an integral component of today’s culture. Making the right selection for your business-use phone can not only prevent needless frustration, it can also save you significant time and money. A device failure can have a big impact on a company’s productivity and bottom line, according to a study by Kyocera Communications. These losses can be measured in the “Cripple Ripple Effect,” which describes how expenses go far beyond replacement costs when a smartphone fails. Time is money, and each single device failure can cost an organization as much as 170 to 200 minutes in lost mobile-worker productivity and internal support. Consider this advice to help guide your next business-phone purchase: 1. Consult with your employer. Before buying a phone, do some research at the office. Confirm your company’s network will allow you to perform the oper-

ations you desire, such as checking email remotely. Also see whether there are any corporate discounts to help trim the cost. 2. Consider physical attributes. If your job relies on documents and forms, a phone with a sizable screen and excellent resolution is a must. If you work outdoors, you need a sturdy phone that can withstand some tough conditions. The introduction of waterproof, drop-proof smartphones, such as Kyocera’s Hydro WAVE, is helping many companies reduce the total cost of ownership. 3. Explore other features. Knowing how you will use your phone will help you determine other important features on the job. If you spend a good portion of the day away from power, a long battery life is also a must. 4. Anticipate memory needs. Some smartphones offer a memory card slot that lets you expand the phone’s memory and easily transfer data between devices,

significantly expanding your phone’s data capabilities. 5. Know your environment. Ensure the phone’s features can be protected from harsh work environments to avoid costly replacements. According to the Kyocera study, when used for work, nonrugged smartphones fail three times more often than rugged devices, which can further hamper productivity. ❚

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B U L C S ’ R E Y A L P R E I M E R P E H T

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