STAYING SAFE AT YOUR FAVORITE AMUSEMENT PARK A Few Tips to Remember As the country continues to open back up, some of the summer fun that we could have before the pandemic is back on the table — including trips to your favorite amusement parks. The flurry of activity, the rides, the games, and the food can all make for a fantastic day for people of all ages. However, in order to get the most fun out of your day at the amusement park, you should follow a few simple safety tips. Beware the Sun and the Heat While the roller coasters and other rides may seem intense and dangerous, the summer weather is more likely to pose health and safety risks. Remember to drink plenty of water throughout the day, as being outside will cause you to dehydrate more quickly. Also, remember to apply plenty of sunscreen to yourself and your kids. If you have children under 6 months, keep them shaded in a stroller or under a sun hat. Follow the Amusement Park’s Rules Respect the height limits posted outside certain rides — the height limits are meant to indicate on whom the straps, harnesses, and bars will properly fit. If someone too short or too small gets on the ride, it could be dangerous for them. So, you should always follow guidance from the amusement park and its employees. Many amusement park injuries occur because people don’t think the rules apply to them. Have a Plan for Minor Injuries Depending on the nature of the park, certain rides could jostle you and your kids about, leading to cuts, scrapes, and bruises. When you’re packing up your supplies for the day, it’s a good idea to also include some bandages and disinfectant wipes. To be prepared for any larger injuries, find where the first-aid station for the park is on a map before you go.
Rachel’s Raspberry Ricotta Cake
This easy, one-bowl recipe can be served with a dollop of lightly sweetened whipped cream as an elegant dessert, but it is equally delicious with a cup of coffee for breakfast. It is even better the next day.
INGREDIENTS • Nonstick vegetable oil spray • 1 1/2 cups all-purpose flour • 1 cup sugar • 2 tsp baking powder • Zest of one lemon • 3/4 tsp kosher salt • 3 large eggs • 1 1/2 cups whole milk ricotta
• Juice of half a lemon • 1/2 tsp vanilla extract • 1/2 cup unsalted butter, melted • 2 cups fresh or
frozen raspberries, divided (can also use blueberries or blackberries)
DIRECTIONS
1. Preheat oven to 350 F. Line a 9-inch diameter cake pan with parchment paper and lightly coat with nonstick spray. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. 2. In a medium bowl, whisk eggs, ricotta, lemon juice, and vanilla until smooth. Fold into dry ingredients until blended. Then fold in butter, followed by 1 1/2 cups raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top, gently pushing them slightly into the batter. 3. Bake cake until golden brown and a toothpick inserted into the center comes out clean, 40–50 minutes. Let cool at least 20 minutes before removing the cake from the pan. Then, let cool another 10–15 minutes on a cooling rack. Cake can be made 2 days ahead and stored tightly wrapped at room temperature.
We hope you have a fun, safe summer ahead of you, full of opportunities to make memories with your family and friends!
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