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LIVING
PENNLIVE.COM/LIVING TUESDAY, JULY 15, 2014 B1
My middle kid is at summer
sleepaway camp this week. Do
I miss her? Sure. Am I worried
about her? Not at all.
OK, Ill admit that I had a mo-
ment of panic when the weather
radar showed a huge, red blob of
thunderstorms heading directly
for her tent. And I had to hold
back thoughts of rabid raccoons
and hungry bears drawn to the
scent of smores.
Despite my hand-wringing, Im
sure shell be ne.
I never went to summer sleep-
away camp. My summer camp
was my mom booting me out of
the house each morning and not
letting me back in until dinner.
Would I have enjoyed a week at
camp, lled with trail rides and
zip lines and hunting for snipes?
Absolutely.
Plus, Id have some awesome
This one time, at summer camp
... stories to tell. Like my friend
Heidis story.
I went to the same camp sev-
eral summers in a row. One year,
there was a boy I liked at camp.
He sort of looked like Spock, so I
started a thing where a group of
us all went by Star Trek names.
He only knew Star Trek periph-
erally, so he didnt get it when I
decided I was Nurse Chapel.
My friend Jacquis story is a bit
more harrowing.
One time, at Scout camp, we
were sleeping on cots outside. It
started to rain during the night,
so they brought everyone into
the cabins. They couldnt wake
me up, so they just left me there.
I woke up in a wet bag all by my-
self. Totally freaked me out. Also,
same trip, a tarantula jumped on
my leg. I ran all the way back, and
it had fallen of by the time I got
there. No one believed me.
There were even more arach-
nids at Kates camp.
At the Scout camp I went to in
Virginia, the platform tents col-
lected daddy longlegs. I was the
only one who didnt freak out, so
the girls in my tent recruited me
to remove the daddy longlegs. Id
grab them by a leg and ing them
out the back.
Nancys daughter, Luna, was
sent home for looking like too
much of a tough chick. The day
before camp, Luna had a face-rst
JOSETTE PLANK
Arachnids, raccoons, lice all part of summer camp stories
Get red
up for
pizzeria,
wine bar
C
ork & Fork pizzeria and
wine bar will open in Sep-
tember in Harrisburg.
The restaurant, owned by Nick
Laus who operates Home 231,
Level 2 and Cafe Fresco Down-
town in Harrisburg, is under con-
struction at the corner of North
Second and State streets.
The 50-seat Cork & Fork will
focus on innovative pizzas, meat
and cheese boards, pastas, salads
and wine. Most items will be
priced in the $8 to $10
range, Laus said.
The casual
restaurant
will have an
open oor
plan with a
dining room,
bar and mez-
zanine, as well
as outdoor seating. Diners also
will be able to order craft beers
and handcrafted cocktails.
I think downtown is on the
rebound. With the new mayor,
theres new energy, Laus said.
Laus is known for borrowing
restaurant concepts from nearby
metropolitan areas such as Phil-
adelphia and bringing them to
Harrisburg. He also owns Italian
Pizza & Subs in Swatara Twp., a
restaurant his family has operat-
ed for several years.
Unlike the suburban pizza
shop, Laus said pizzas at Cork &
Fork will be baked in an 850-de-
gree oven and feature innovative
toppings, such as veal meatballs.
Mozzarella and pasta will be
made on the premises, and many
of the ingredients will be sourced
locally, Laus said.
As for the wine, the selec-
tion will vary from Spanish and
French wines to California vari-
etals, with about 21 wines avail-
able by the glass.
The idea is that diners will stop
in for a glass of wine and order
two or three items to share, Laus
said.
The restaurants general
manager, Josue Osorto, said the
restaurant will be open for lunch
and dinner. He described the food
as more on the simple side.
Cork & Fork was the second
big restaurant announcement last
week in the city. Stocks on 2nd
owners Stephen and KJ Wein-
stock announced they are refor-
matting their 16-year-old restau-
rant into a farm-to-fork gastropub
with a whiskey bar. Its due to
open the rst weekend in August.
Captain Dons pushes back
opening date at TecPort
Captain Dons Seafood in
Swatara Twp. is probably the
most anticipated restaurant open-
ing this year in the midstate.
SUE GLEITER
[email protected]
hands you
LEM NS
LEMONADE
Please see WORD on Page B8
Please see PLANK on Page B8
Lemonade: Summers main squeeze.
Get just the right blend of sweet
and tart; then sit back and chill.
TO LEMONADE
L
emonade is an essential taste of summer.
Luckily, great homemade lemonade is as easy as
remembering a few numbers: 3-1-1-1. Three cups
of cold water, 1 cup of lemon juice, 1 cup of sugar
and 1 more cup of water to make the sugar syrup.
The sugar syrup aka simple syrup is the key to
perfect homemade lemonade. As anyone who has tried
to sweeten ice tea knows, sugar does not dissolve well in
cold liquids. But simple syrup, a blend of (typically) equal
parts sugar and water that was heated briey to help the
sugar dissolve, mixes easily into lemonade, ice tea or
cocktails.
By Elizabeth Karmel | The Associated Press
Please see LEMONS on Page B2
Lemonade is a comfort drink, as opposed to
comfort food, says Fred Thompson, author of
Lemonade: 50 Cool Recipes for Classic, Flavored
and Hard Lemonades and Sparklers
The recipes in his book range from simple and tra-
ditional to sophisticated drinks with new twists
such as herb-infused, sparkling or spiked versions
of lemonade. Here are his tips for a refreshing
glass of lemonade.
1
Its the balancing act between its three es-
sential ingredients: lemons, water and sugar.
2
It should be sweet at the beginning and tart as
it leaves the mouth.
3
While some insist lemonade is best made
with a simple syrup (sugar dissolved in boiling
water), it works just ne to stir the sugar into the
water until it dissolves. Then add the lemon juice.
4
If you are not convinced that making
lemonade from scratch is worth the effort,
then use store-bought refrigerated lemonade or
frozen concentrate. Do not use powdered mixes,
which are really not much of anything. But under
no circumstances should you use reconstituted
lemon juice, which is acidic and bitter.
5
You could improve the avor of mixes or
concentrates by adding small amounts of
fresh lemon juice, lemon rind and sugar.
From wire reports
l
Put a twist on tradition
with unexpected recipes.
l
How to juice like a pro.
l
Please a crowd with fruity
summer cocktails.
Inside
Page B2
Panera to open in
Lower Paxton Twp.
Wine Spectator
winners
ON PAGE B8