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Cookware pans, pots & pans, pans: Choose the Best Cookware Pans for You! - Part 2

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Lodge Cast Iron Debuts Wildlife Series

Lodge Cast Iron has debuted its new Wildlife Series of cast iron skillets. Each of the five skillets features one of America’s distinctive animals.

The collection features an 8-inch duck skillet; 10.5-inch moose griddle; 10.5-inch deer skillet; 10.5-inch square grill pan with a fish; and a 12-inch bear skillet. The suggested prices range from $20.75 for the duck skillet to $42 for the 12-inch bear skillet.

The company is offering a 20% discount to customers who purchase all five skillets in the collection if they purchase before October 31.

All of the new cast iron skillets are molded and seasoned in Tennessee, the company said.

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Partial tea set should be cherished as family heirloom

Helaine Fendelman and Joe Rosson have written a number of books on antiques. Do you have an item you’d like to know more about? Contact them at Joe Rosson, 2504 Seymour Ave., Knoxville TN 37917, or email them at If you’d like your question to be considered for their column, include a high-resolution photo of the subject, which must be in focus, with your inquiry.

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7 best places to get brunch in Milwaukee area

Some people say it’s around 10 a.m. Others wait until the early-afternoon.

Mimosas or bloody Marys? Eggs Benedict or French toast? Saturday or Sunday?

When it comes to brunch, they’re all relevant questions that one might have about their hybrid meal, but one thing that is not at all unknown is that Milwaukee has an absolute abundance of brunch options.

Brick Pub Grill

“It’s a great place to get ready for the Packers’ game.”

That’s the advice from Brick Pub Grill waitress Emily Spector.

And that’s pretty much what brunch is for in Wisconsin, right? At least during the fall and winter. 

The Brick Pub Grill is located at 6343 N. Green Bay Ave., Glendale. The restaurant serves brunch from 9 a.m. to noon on Sundays with the menu including such things as skillets, omelettes, biscuits and gravy and pigs in a blanket.

The restaurant’s brunch cocktails include bloody marys, mimosas, man-mosas (beer and orange juice) and the signature Brick Me Up drink.

The Brick Pub Grill’s regular menu is not available during brunch, but becomes so right at noon.

For more information go to or call 414-797-0710.

Lumber Inn

A true favorite spot in the heart of Lake Country, the Lumber Inn brings breakfast, lunch, brunch and everything in between to its guests seven days a week.

“We have a fairly large menu for breakfast and brunch. Some of our more popular options are the Mexican skillet and our enchilada omelette,” Lumber Inn manager Raul Perez Jr. said.

The entirety of the Lumber Inn’s menu is available throughout its hours of 6 a.m. to 3 p.m. with the exception of the deep fryer, which is not turned on until 11 a.m. 

Bloody marys are a particularly popular option at the Lumber Inn and include a generous garnish of sausage, cheese and more.

The Lumber Inn is located in Delafield at 617 Wells St. For more information, go to or call 262-646-8988.

Ally’s Bistro

A lot of places offer brunch on Sundays, but not Saturdays. That can be disappointing if you need a delightful way to start the weekend.

Thanks to places like Ally’s, that dream is attainable.

Ally’s Bistro in Menomonee Falls, N72 W13350 Lund Lane, is the inverse of the aforementioned scenario with the restaurant serving up brunch all day Saturday, but being closed on Sundays.

The entirety of the establishment’s breakfast and lunch menus are available from 8 a.m. to 3 p.m. with some particular favorites including a southwest breakfast wrap, tomato pesto breakfast panini, a breakfast BLT, including bacon jam and much more.

Another specialty is a French toast recipe cooked up by owner Rodney Zimmerman’s son Michael.

The Saturday all-day brunch-athon is a relatively new addition at Ally’s after Zimmerman decided to pivot away from being open late for dinner and drinks on Saturdays.

“It just fits who we are much better. Doing the breakfast all day thing seems to really be resonating very well with our guests,” Zimmerman said.

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The name of this breakfast-only restaurant is not only an adult beverage but also a flower that grows in owner Apostoli Everniadis’s childhood home of Greece. Fresh and local is the theme for brunch at this Franklin restaurant located at 9405 S. 27th St. 

“We have taken a more wholesome and conscious approach to breakfast than other places in this area,” Everniadis said. “We use only local ingredients and we have a great relationship with farmers and local companies.”

Mimosa’s does not have a separate brunch menu, but Everniadis said they are considering a buffet for the future that would be a part of their menu on Sundays. Despite that fact when the local folks are asked where they like to go for brunch Mimosa’s was by far the most frequent answer.

Everniadis was born in Milwaukee to parents that ran restaurants and went to Greece when he was young before returning to the Milwaukee area to continue his family heritage in the restaurant business.

The restaurant is open seven days a week from 6 a.m. to 3 p.m. Call 414-574-5132 or head to the website at for additional information.

Bass Bay Brewhouse

If Supper Clubs are your thing, the folks at Bass Bay Brewhouse have created an updated version of that genre drawing a crowd for their brunch from 10 a.m. to 3 p.m. each Saturday and Sunday.

“We embody the feeling you get at a neighborhood bar placed in a casual restaurant with a supper club feel,” owner Ryan Oschmann said. “With the atmosphere and the view we pay tribute to the history of this place.”

Located on Bass Bay, an inlet of Big Muskego Lake at S79W15851 Aud Mar Dr. the view for diners is spectacular.

“We try to pursue simple concepts and to that do the best of our ability.” Oschmann said.

The brunch menu features an array of dishes that make it unique including the Chicken and the Egg made up of fried bird and a bowl of bacon and sausage called Shenanigans.

Call 414-377-9449 or head over to for more information.


If you are you a fan of brunch and Latin food, but have not been able to find a place that combines the two, Antigua in West Allis has what you are looking for.

“People come to Antigua to make their mouths and hearts happy,” owner Citlali Mendieta said. “We are not the average brunch. We have a lot of unique dishes you won’t find at other brunches.”

This brunch happens each Sunday from 11 a.m. to 2 p.m. and on special holidays like Easter, Mother’s Day and Black Friday.

The restaurant is located at 5823 W. Burnham St. and features Latin cakes, breakfast paella and a Venezuelan egg scrambler. The costs of the brunch dishes ranges from $10.95 to $24.95.

“We attract all kinds of foodies, including someone who likes a lot of flavor,” Mendieta said. “Once they try it, they are hooked. Give us a chance. We are more than the typical Mexican plate.”

Mendieta said Antigua can accommodate any diet restrictions for the brunch including gluten free and dairy free.

North Star American Bistro

Offering unique brunch menu items like crab-cake Benedict and apple-pie French toast made fresh in house is why the North Star American Bistro is a popular spot for brunch in Brookfield.

“We have a very diverse menu and everything is fresh, hot and delicious,” general manager Julia Pinter said. “Everything here is made in house and we can curtail our menu for whatever your (dietary) needs are.”

Located at 19115 W. Capitol Dr., North Sta’s brunch each Sunday from 10 a.m. to 3 p.m. The prices of the brunch menu range from $6.95 to $15.95 and they also offer a free kids meal for each two adult meals purchased.

Pinter said the freshly made entrees bring in people of all ages and the younger generation enjoys the build-your-own bloody Mary bar.

“Our brunch is definitely different and outstanding,” Pinter said. “We have families, folks coming from church, all kinds of people. Our demographic is people aged from 25 to 80.”

Call (262) 754-1515 or head to their website at for additional information.

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The Art of the Pitch at the State Fair of Texas

Mattresses. Rock candy. Blenders. Knives. Pots and pans. Caricature artists. These are some of the things you’ll find in the vendor halls at the State Fair of Texas. Oh, and of course, pitchmen and women roping you in with witty puns and kitschy gimmicks.

But behind the smiles and fluorescent lights that blanket the display tables are men and women working tirelessly to cut you a “deal” through the art of the pitch.

Stuart Mayo has a prime spot at the corner booth inside the Embarcadero building where he sells a set of Quikut knives, which promise to make 100 sandwiches out of a single tomato.

“I’ll give you $150 worth of knives for $40,” Mayo shouts as the crowd edges closer to the table. “I’ll even throw in the plastic bag for free.”

Mayo has been coming to the State Fair of Texas since he was a baby and met his wife while working as a pitchman.

“I started doing this back in 1987, and I just kept doing it,” Mayo says. “If this was an easy business, everyone would do it.”

Around the corner from Mayo’s booth, John Anderson sits surrounded by colorful television displays of hummingbird feeders and a large banner behind the table that boasts the “best hummingbird feeder ever!”

“Hello there, do you like birds? Well, we have a feeder that is made right here in America,” Anderson explains to anyone who pauses to listen.

Anderson chuckles and laughs with the crowd as he gets people to hold the feeders and drop them on the floor, promising their indestructibility.

After 40 years as a pitchman, Anderson believes there is an art to the pitch — one that requires quick wit and psychology.

“Psychology, absolutely,” Anderson says. “You have to find out what their needs are, and you have to listen because if you don’t listen then you don’t know what to sell.”

Almost all of the vendors in these halls offer some outrageous deal that simply cannot be found elsewhere. Buy one, get one freebies. Lifetime warranties. You name it.

Where there’s food, there’s usually a crowd. After cracking eggs into the nonstick pan of the Smart Living ceramic cookware set, Matt Marsella gently blows on the silky smooth, cooked eggs as they slide onto a plate.

“See how easy that was?” Marsella asks. The small crowd nods along in amusement.

Normally retailing for $250, this set specially priced at $200 is a “steal,” complemented by a set of pots “for free.”

Marsella’s pitch is strategic. Demonstrating the value in the product is key to sealing the deal.

“If you get them to hold the product, laugh and like you, then they will buy it,” Marsella says. “I never worry about if they are coming back.”


For the past five years, Marsella has traveled to home shows and fairs across the U.S. He says working in the industry is very flexible, but the pitch has to be your own.

“It is your own creative art, and if people steal it, that’s a problem,” Marsella says. “We all set up at the same places, so we all know each other.”

Alicia O’Connell stands in the male-dominated showroom with her display of the Aquablade, a glorified squeegee that lasts for 10 years, leaving behind zero residue on windows for easy cleanup.

O’Connell began pitching at the Iowa State Fair when she was 16, selling hair accessories and clothes. Now 23, she works with a few different vendors traveling around the country to sell home-based products.

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“You have to be interesting, informal and to the point where the average person can understand the value of the product,” O’Connell says.

Pitching at shows is not for everyone, and the travel can be tedious. But for someone like O’Connell, it’s the perfect job.

“I get to travel all over the country, and I am not in a position to have a home base. I am very fickle,” O’Connell says.

Depending on when you visit the State Fair of Texas, you might miss the pig races or the petting zoo, the funnel cakes or the fried Fruit Loops, but you can always count on the pitchmen and women to find you that perfect product that you didn’t know you needed.

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Celebrate fall at annual Harvest Festival in Laguna Beach – Orange …

Meet neighbors, enjoy family fun and bring a dish and drinks to share.

The annual Harvest Festival will be held from 2-5 p.m. at the South Laguna Community Garden on Sunday, Oct. 22.

The event includes face painting, pumpkin decorating, prizes and live music. Reusable dinnerware will be provided for this zero-waste event.

The South Laguna Community Garden Park is a public treasure enjoyed by Laguna Beach residents and visitors. There are individual or group garden plots, vertical gardens,children’s’ learning gardens and a healing garden.

The garden park is sponsored by the South Laguna Civic Association and further sustained by volunteers and donors.


What: Harvest Festival

Where: South Laguna Community Garden Park, Eagle Rock and Coast Highway

When: 2-5 p.m. Sunday, Oct. 22

Admission: Free



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How to save energy while cooking – WKBT –

If you want to save money on your monthly energy bills, consider these tips to conserve energy in the kitchen:

Install energy efficient appliances. The most effective way to cut down on energy usage in the kitchen is by selecting the right appliances. Go for the Energy Star certified refrigerators, dishwashers, and vent hoods to make your kitchen as green as possible.
Replace old pots and pans. Studies show that warped pans waste 50% of the heat used on a stovetop, whereas flat pans utilize energy almost all energy. Upgrade your cookware and save big!
Invest in high-quality cookware. While you’re at it, invest in high-quality cookware. Glass and ceramic pans are better in the oven, while pans with a copper bottom work best on the stovetop.
Cut down on cooking time. This seems obvious, but reducing the amount of time you use appliances will result in lower energy bills. Try defrosting frozen items in the refrigerator or in a bowl of warm water instead of using the microwave and avoid opening the oven door when it’s in use to avoid heat escaping.
Use countertop appliances as often as possible. Countertop appliances like rice cookers, pressure cookers, and slow cookers are energy efficient and easy to use. Switch to the slow cooker for preparing soups, stews, and meat dishes to save energy you would have used cooking on the stovetop.
Embrace leftovers. Cook in large batches and refrigerate or freeze the leftovers for easy meals that you can heat up quickly later. This will save on overall cook time, which is great for you and your energy bill!

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Inside the retro 1960s TWA Lounge open at One World Trade Center

As construction of the TWA Hotel is taking off at New York City’s JFK Airport, the brand recently unveiled the new TWA Lounge, perched on the 86th floor of One World Trade Center.

The TWA lounge on the 86th floor. Image by Jesse David Harris

The TWA Lounge at 1WTC in Lower Manhattan is meant to be a sales center for the TWA Hotel, but it’s also a retro museum. The sleek space channels the same aesthetic as Eero Saarinen’s iconic 1962 terminal, with rounded walls to mirror the curved design of the world-renowned architect’s flight center. Taking inspiration from the Jet Age era, there’s TWA Memorabilia like branded cigarettes and carry-on bags, a collection of original David Klein prints, and vintage flight attendant uniforms exhibited.

The collection includes a library of historic design and branding books, iconic TWA flight hostess uniforms. Image by Emily Gilbert

A reception desk and analog departures display were also specially constructed to recall the distinct mid-century design aesthetic. Beverage carts are stocked with Tab (the diet soda popular in the 1960s) and Champagne, and bold red banquettes face floor-to-ceiling windows offering sweeping views of Brooklyn and Manhattan, while a telescope points directly at the TWA Hotel at JFK in Queens.

Ambassador service dinnerware was used in First Class on TWA flights in the 1960s. Image by Jesse David Harris

Meanwhile, the TWA Flight Center Hotel construction at JFK is underway, with a promise to maintain the mid-century glory of the original Saarinen terminal which it will inhabit. The hotel will have 505 guest rooms (including 483 rooms and 22 suites), 8 restaurants, 6 bars, and a 10,000 square foot public observation deck. A museum highlighting New York as the birthplace of the Jet Age, TWA, and the Mid-century Modern design movement will also be on premises.

The new hotel was previously a terminal that closed in 2001. Image by Max Touhey

After opening in 1962, the TWA Flight Center, designated a NYC Landmark in 1994 and listed on the National Register of Historic Places, closed its doors in 2001. The redesign is helmed by MCR Development, one of the country’s largest hotel owners, in partnership with JetBlue, and the Port Authority of New York and New Jersey, and is expected to be completed in 18 months. Until then, the TWA Lounge will be open by appointment.

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