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There's An Answer (by Norman Vincent Peale and Ruth Stafford Peale) Excercise Consumer Rights Recycling Drive Set Feel* She's To Blane Q. How does one cope with two out of three children getting divorced? I fed like such a failure as a parent, especially since one of my children has been unfaithful to a lovely son-in- law. I feel I'm to blame for my child's ways, but my husband disagrees. He says we're not responsible for the mistakes our chikaren make after graduating. I feel like God is punishing me through my family. I've always believed ami prayed to God. There is supposed to be nothing He and I can't handle together, but I cairt nandle this at all. How does one find strength? A. Your husband is right. Your children are free moral agents. If they decide to do wrong it's their decision They alone are responsible. You brought them ifito the world, trained them as best you knew how. From now on they are their own problem. Pray for them, love them, leave them in God's hands, think positively about than and do not reproach yourself. . We are sending you our new booklet "Stop Worrying akid Start living" which is free to any reader of this column. Write to us at Box 500, Pawling, N.Y. 12564., Feels Like Packing r Q. I lived together with my boyfriend for three years/ and now we've been married two years. We both like the idea of marriage, but I feel we are not as happy as we should be. My husband drinks almost every day, and we have been arguing. I raise my voice because he gets me mad, and we are both snappy at each other. Trus morning when he went to work I had tears in my eyes because my feelings were hurt last night. I've thought of divorce, but I have been with him so long that I don't really want to pack my things. But sometimes I get so angry that I feel like It. I'm afraid and confused. Please help. A. What you two need to do is get God into your home. Says die Bible, wisest of all books, "Except the Lord build the house, they labor in vain that build it." As Father Peyton used to say, "Tne family that prays together....stays together." If you and your husband pray together aloud every night, voices raised in prayer won't so easily be angry and mean. Waiting For a Miracle Q. I feel a grave mistake was made when I signed the papers for my divorce, but at the time I felt I had to concede with my husband's request. After 20 years of marriage and three beautiful teenaged children he no longer wanted me nor the responsibility of a home. He was carried away with career success and was involved with a teenage girl and drinking parties. Since the divorce I have read books on the male mid-life crisis. I have turned my life over to God and am waiting for a miracle to reunite our family. I feel my ex-husband wants his family back but is afraid we won't forgive him. I told him I too was responsible for the failure of our marriage by trying to be a super-mom, super-secretary, super-housekeeper, plumber, carpenter, gardener-you name it At times I neglected the needs of my husband. For this I feel guilty. Is there any advice you can give? A. Simply hold out genuine forgiveness, admit your own faults in the marriage breakup, and patiently prove that you have changed. If your husband returns, let him know you will work with him to have a happy family life. But be numbly willing to accept God's will for your life whatever it may prove to be. Learn from the past and go confidently into your future. If there is something you would like to ask Dr. and Mrs. Peale, write to them at Box 500, Pawling, N.Y. 12564. BIRTHS Roger and Kathleen Carpenter of Tinley Park, 111. became parents of their second daughter Jan. 8 and named her Lindsay Anne. The 6 lb. 9 oz. baby girl was born at Christ Community hospital, Oak Lawn, 111. She wds eagerly awaited at home by her three and a half-year old sister Jill. Maternal grandparents are Mr. and Mrs. Clarence F. Young of McHenry. Mr. and Mrs. Robert Carpenter of Eva-green Park, 111. are the paternal grandparents. The new mother is the former Kathleen Young. Denis and Georgia O'Brien, 134 Woodstock street, Crystal Lake, an­ nounce the birth of their first child on Dec. 31. The 7 lb. 13 oz. infant was born at Good Shepherd hospital and she was named Lara. Maternal grandparents are Mr. and Mrs. Richard Richardson of Cary, 111. Mr. and Mrs. William O'Brien of McHenry are the paternal grand­ parents. Great- grandparents include Mrs. Ella Buss of Burlington, Wis.; Mrs. Grace O'Brien of McHenry; Mr. Hershel Mulvaney of Waukegan, 111.; Mr. and Mrs. George Richardson of Waukegan; and Mr. and Mrs. Richard Allner of Hendersonville, N.C. Christian Grant is the name chosen by Richard and Kathleen Sevier, 3804 Fillmore, McHenry, for their first child. The infant arrived at Memorial hospital for McHenry county, Woodstock Dec. 31, weighing 8 lb. 8 oz. Mrs. Frank Powers of Chicago is his maternal grandmother. Paternal grandparents are Mr. and Mrs. Richard Sevier of Nashville, Tenn. Mrs. Nels Madsen of Bridgeview, 111. is the baby's great- grandmother. Thomas and Erin Rutkowski, 115 Janet drive, Island Lake, announce the birth of their second son Dec. 27. Terry James entered the world at McHenry hospital and weighed 7 lb. Vfe oz. He was welcomed home by his brother Richard Thomas. Maternal and paternal grandparents are Daryl Jack Flynn of Island Lake and Richard and Donna Rutkowski of McHenry. Mike and Robin Freund, 3695 S. Ceylon Way, Aurora, Colo., became parents of their second daughter Dec. 21, and named her Teresa Marie. The 7 lb. 3 oz. baby girl was greeted at home by her two year-old sister Angela. Paternal grand­ parents are Mr. and Mrs. As the price of eating out continues to mushroom, many people are growing increasingly particular about the food and services they receive at the eateries they frequent. In addition to costs, many also are concerned about the number of calories and the amount of sugar, salt and other substances they're getting in restaurant meals. By exercising your con­ sumer rights, you can better obtain the quality and type of food and services you want when eating out, says Kathi Weilbacher, McHenry County Extension adviser. "All too often, consumers accept and pay for foods and services that are un- satisfactory," Ms. Weilbacher says. "Any good restaurant manager or owner wants to hear about such problems". • She recommends that consumers not accept food that is unsatisfactory. In­ stead, she says, you should return it after you have ta^ed it or eaten enough to know that you don't want it. "If the food is returned at this point, you don't have to pay for it, although there are no laws that clearly indicate at what point a consumer is liable for payment for a restaurant meal. Of course, you shouldn't consume an entire serving of food or a meal and then complain because the restaurant has the right to demand that you pay for it and probably will do so," she says, noting that returning food at a fast-food restaurant may be difficult because the food is paid for before it's eaten. Ms. Weilbacher also says you should not hesitate to ask for special services that matter to you but don't require much extra work for the restaurant staff. For example, if you prefer to put dressing on your salad yourself, butter your toast yourself, etc., indicate your preference when ordering. Most restaurants will quite willingly serve condiments on the side, she says. Also, those on special diets may want to request other services such as the omission of salt or a sauce normally served on a food. Sometimes a restaurant cannot comply with such a request because foods have been prepared ahead of time, but it's worth in­ vestigating, she says. Ms. Weilbacher notes you aiso may be successful in ^requesting reasonable substitutions, but reminds consumers that restaurants are not obligated to comply with such requests and often will not do so. When it comes to dealing .. with poor service at a restaurant, Ms. Weilbacher notes you may have dif­ ficulty obtaining an im­ mediate remedy. "You often can't do much about poor service at the time, so it's not worth getting an­ noyed and letting your meal be ruined," she advises. "Many people simply don't leave a tip or leave a skimpy one if they feel they've been subjected to poor service," Ms. Weilbacher says. "But, that unfairly punishes the waiter or waitress if the foul-up was in the kitchen and presumes that the restaurant per­ sonnel can figure out what the problem was without your telling them." She recommends com­ plaining to the manager or whomever is in charge, not leaving a tip or leaving a small one only if the waiter or waitress is to blame for the poor service; or, ultimately, avoiding any restaurant where the service and-or food seems to be consistently bad. The McHenry County Defenders in conjunction with the McHenry Junior high school Student Council, will hold the regular recycling .drive Saturday, Jan. 16, in the Market Place parking lot, from 9 a.m. to 1 p.m. Recyclable items include: newspapers securely tied (no magazines, cardboard or junk mail); glass containers rinsed and all metal removed; steel ("tin") cans washed and flattened; used motor oil in plastic or metal containers; and aluminum scrap of all kinds. There is also an im- IV.CiK a - IM.AINOKAI.KK - WK imrtiiate pay-back for all- aluminum cans brought to the drive. The Defenders recom­ mend that the public makes this year the one to resolve to participate in the recycling activities available to all through the year. The drives are regularly held on the first and third Saturdays of each month. In addition to the McHenry DNKKDAY, JANUARY 13,1SH2 County Defenders, local community groups volunteer to work at the drives and share in the proceeds For further information call the McHenry County Defenders representative at 385-8512. One la Charge Appoint one person to be in charge of controlling the therm­ ostat. This can help conserve energy. Nature Photo Exhibit & Opens At Opera Hoose An exhibition of photographs by Joyce Per- bix opened Tuesday, Jan. 12, in the Gallery of the Woodstock Opera House. The exhibit is free to the public and continues through Jan. 31. Ms. Perbix is a native of Jacksonville, 111., and received Bachelor and Master's degrees from the University of Illinois. She was connected with Barrington high school from 1960 to 1978. Photography has been a hobby since college but a project to develop a slide presentation for an outdoor education class on nature photography led to a search for pictures that would emphasize the variety of subjects available locally- and for pictures that could be taken without a load of heavy, expensive equip­ ment. Lloyd Freund of McHenry. Mr. Bernard Smith of McHenry is the infant's paternal great-grandfather. Emphasis on local sub­ jects led to involvement with work as a volunteer for the McHenry County Con­ servation district in the presentation of two photography workshops. 'It has also led to a cooperative effort with William Wingate of Crystal Lake to develop a collection of slides and prints of local plants and their habitats with particular attention to prairie rem­ nants. The exhibit will be on view Tuesday through Friday, noon until 5:30 p.m., Saturday, 9:30 a.m. to 3:30 p.m., and during all per­ formances. HOSPITAL NOTES MCHENRY Admission: Thomas de Seve of McHenry. WOODSTOCK Admissions: Cynthia Comstock and Robert Ryan, both of McHenry ; Lisa Rygh of Wonder Lake. NOW first tkMim! wl la'l nfestiMp im Cailmv! IT WV HURTS TO LEAVE IT OH At Co.ol Block. • cor pllmontory "consultation and mini Dual Troatmont ^wrlll pi ot^icvt ot hair romoval, oar way. Is Ovor 40 yaors of oxporion- co. oxduslvo methods, od- vancod oquipmont and trainod dormaticians assuro you of suporior rasults. Call soon and ond . tho hurt of "laaving it on". C&tol Black permanent MAW REMOUM CRYSTAL LAKI 411 Cowaatry Lano SoMoM CALL: (•15)455-0990 * 14 Other Locations 1- 312-475.2133 •W •Mb > '• © 1M1 NutrifSytam, Inc CRYSTAL LAKE*4911 RT. 31. SUITE B*COLLEGE HILL PROFESSIONAL BUILDING (815)459-9950(SI5)459-449# BEFORE9 AMOR AFTER 7PM ( 4 i f a 1 If V u\ » 1% \ . i/jj " extending this very Jfln. \ our year, we are ; » i , . Item hi the entire marked H list. HOURS: & warehouse * \ & SUN 10AM-5PM Vis** •N 3309 N. Chapl Hill ltd. McHenry, Illinois 815-385-4899 Reservations Rec< Presents STEAMING HOT Eacargot in Seasoned Garlic Butter French Fried CaJamari Shrimp de Joaghe Beer Batter Fried Smelts Oyster Rockefeller Freeh Baked Stuffed Mushrooms French Fried Clams A GOOD BEGINNING HORS D' OEUVRE 3.95 2.95 4.95 FROM THE ICE Jumbo Shrimp Cocktail. Creamed Herring Oysters on the Half Shell Serving 7 Days A Week Evening Entertainment Intimate Gatherings And Festive Banquets 3.95 2.95 2.95 Seafood Combination Plate.. Oyster Rockefeller, French Fried Calamari, Beer Batter Fried Smelts, Stuffed Mushrooms 2.95 3.95 3.95 2.95 4.95 % OUR SPECIAL SOUPS Boston Clam Chowder Baked French Onion Soup , 1.25 1.25 9.75 FROM THE WATERS OF THE WORLD POACHED PACIFIC SALMON. Pink salmon poached in fish stock on a bed of fresh vegetables with bernaise sauce BEER BATTER SHRIMP . Jumbo butterfly shrimp dipped in our special beer batter and deep fried to £ a* golden brown ™ FRESH FILET OF RED SNAPPER Florida's prize catch, broiled and served with lemon butter or our famous « mm Par mesa na ala Donna -- * FRENCH FRIED SCALLOPS.. .Tender morsels lightly breaded and fried to a golden brown FRESH SAUTEED BA Y SCALLOPS.. Sou teed with fresh mushrooms in a sherry wine sauce, almond rice pilaf . 7.25 8.25 FRESH LAKE SUPERIOR WHITEFISH AMANDINE. ..The finest of whitefish broiled with savory toasted almonds 7.25 butter and lemon . FRESH FRIED WHOLE CA TFISH .. 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Tantalizing assortment of beer batter smelt and frog legs, and fried scallops <j and Boston scrod " CAPTAIN'S PLATTER §2.. A fine selection of fried catfish and scallops, beer batter shrimp, and small«» AC broiled lobster tail * SAN FRANCISCO FISHERMAN'S STEW. The original stew, loaded with scallops, fish filet, shrimp, crab legs, •* clams, crawfish in a hearty tomato stock * • SURF AND TURF.. .America's great combination of tender filet broiled to your command and succulent lobster . tail with drawn butter WWnOl LOBSTER TAIL...A true treasure from the cold deep, broiled to a delectable goodness and served with m l,. drawn butter PREMIUM BEEF AND FOWL PRIME RIB. . The King of Beef with Yorkshire Pudding s, » 9.95 NEW YORK STRIP STEAK Thick boneless cut, always a favorite 12.95 FILETMIGNON... The heart ol the tenderloin, tender and juicy. 13.95 CHATEAUBRIAND FOR TWO. . .Broil roasted, carved at your table, asparagus spears, mushroom caps and-m » w i n e s a u c e M f » w 9 ROAST LONG ISLAND DUCKLING Tender and crisp served with your choice of wine kraut or orange sauce 9.95 CHICKEN KIEV.. .Baked, boneless breast of chicken filled with pot cheese, butter and chives 8.95 VEGETABLE DU JOUR .95 SAUTEED MUSHROOMS 1.75 ENTREES ZNCIi,_V. FRESH BREAD, TOSSED SALAD, BAKED POTATO OR RICE PILAF