retrobaltimore

Baltimore at Night, Prevas Bros., Broadway Market

retrobaltimore:

image

Man eats sandwich at outdoor restaurant at Broadway and Fleet. (Baltimore Sun Photo, Richard Childress, August 5, 1965)

Richard Childress’ photo ran inside the Aug. 5 edition of the Baltimore Sun with the caption “A man finishes his midnight snack sandwich at an outdoor diner near Broadway and Fleet street.”

It’s an unusual view of the popular Prevas. Bros lunch counter, in that it looks north, away from the market.

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retrobaltimore

Throwback Thursday: Kimmie Meissner competes in 2006 Olympics

retrobaltimore:

image(Brian Bahr, Getty Images, 2006)

As the 2014 Winter Games begin in Sochi, Russia, we turn back the clock eight years to when Bel Air figure skater Kimmie Meissner competed in the Olympics in Torino, Italy. Meissner finished sixth in those Games but won gold at the world championships the same year. She’ll be working as a research analyst for NBC at this month’s Games.

For more pictures of her competing in the Olympics, CLICK HERE.

sweetgreen
sweetgreen:

Waking up to this winter weather can be tough, but a hot and hearty breakfast always helps.  Our savory baked oatmeal is loaded with veggies, so it will warm you up without weighing you down. Inspired by our February salad, it includes local portobellos for an extra dose of fiber in the morning.
Ingredients:
1 cup of steel-cut oats
2 cups of water
2.5 cups of spinach, cooked
1 cup of portobello mushrooms, chopped and cooked
1/2 cup onion, caramelized (instructions below)
1/4 cup of fat-free feta
2 tsp olive oil
1 tsp honey
pinch of kosher salt
Directions:
Preheat oven to 450 °F
Boil water in saucepan and cook oats until all water has been absorbed
Sauté spinach and portobellos with olive oil in pan
Caramelize onions by mixing honey, olive oil, and sliced yellow onions in pan. Cook until brown
Combine veggies and oats, and spread evenly in cast-iron skillet
Sprinkle feta over oatmeal
Bake for 4-5 minutes, or until feta is lightly browned
Yields four servings. Approximate calories per serving: 220.

sweetgreen:

Waking up to this winter weather can be tough, but a hot and hearty breakfast always helps.  Our savory baked oatmeal is loaded with veggies, so it will warm you up without weighing you down. Inspired by our February salad, it includes local portobellos for an extra dose of fiber in the morning.

Ingredients:

  • 1 cup of steel-cut oats
  • 2 cups of water
  • 2.5 cups of spinach, cooked
  • 1 cup of portobello mushrooms, chopped and cooked
  • 1/2 cup onion, caramelized (instructions below)
  • 1/4 cup of fat-free feta
  • 2 tsp olive oil
  • 1 tsp honey
  • pinch of kosher salt

Directions:

  1. Preheat oven to 450 °F
  2. Boil water in saucepan and cook oats until all water has been absorbed
  3. Sauté spinach and portobellos with olive oil in pan
  4. Caramelize onions by mixing honey, olive oil, and sliced yellow onions in pan. Cook until brown
  5. Combine veggies and oats, and spread evenly in cast-iron skillet
  6. Sprinkle feta over oatmeal
  7. Bake for 4-5 minutes, or until feta is lightly browned

Yields four servings. Approximate calories per serving: 220.