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By Moses Rodriguez | October 10, 2011
The Baltimore Highlands Parks and Recreation Department sponsors its annual Haunted Hollows at Southwest Area Park Thursday, Oct. 13, 7-10 p.m.; Friday and Saturday, Oct. 14-15, 7 p.m.-midnight. This program has been an area tradition for more than 20 years. Follow the signs at the end of Georgia Avenue. Otherwise, the park will be closed during that week. Cost to walk through the guided haunted trail is $3 for youngsters ages 3-12 and $5 for those older. All proceeds benefit youth programs.
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NEWS
By Frederick N. Rasmussen, The Baltimore Sun and Baltimore Sun reporter | July 13, 2011
Charles Samuel "Sam" Poole Sr., a Carroll County butcher whose Sam's Deer Processing in Finksburg has been a destination for lucky hunters for decades, died Saturday from complications after heart surgery at Peninsula Regional Medical Center in Salisbury. The longtime Louisville, Carroll County, resident was 65. The son of a butcher and a homemaker, Mr. Poole was born in Gaithersburg and raised in Sykesville. He attended Sykesville High School. Mr. Poole began his butchering career when he was 16, working at small grocery stores and butcher shops.
NEWS
by Carson Porter | June 2, 2011
Just give Arbys.com your email address to join their Arby's Extras program and they'll send you a coupon for a free sandwich. Not a bad deal!
NEWS
May 12, 2011
Even the staunchest admirers of corporate CEOs — you know, the star-struck junior executives who buy the ghost-written biographies and how-to-manage books — will have to admit that there's something downright cathartic about seeing oil company executives grilled by a congressional committee when gasoline prices hit $4 per gallon. Try as they might to defend $35 billion in profits in the first quarter alone, the CEOs presented a thoroughly unconvincing case for why their industry should be subsidized through tax breaks.
ENTERTAINMENT
By Susan Reimer, The Baltimore Sun | April 19, 2011
Sandra Lawler was all grown up and had left her Boston home before she realized that not everybody serves lamb on Easter. "I moved to Chicago, and they were serving ham, and I said, 'What is this? Who eats ham for Easter?'" The chef at Baltimore's Feast @ 4 East on Madison Street is expecting 50 family and friends for Easter dinner this Sunday, and she will be serving lamb, of course. But it is on the menu at her restaurant almost every night, too. Braised lamb shanks. Stuffed boneless lamb roast.
ENTERTAINMENT
By Jasmine Wiggins | March 9, 2011
When I'm making roast chicken, I like to keep everything else very simple. I'll typically roast green beans or asparagus, but this time I decided to go with brussels sprouts. I know not everyone is a fan, but I guess I'm the odd one out. I really like them, and was reminded that I do not eat enough of them, so into the basket they went. Roasted Brussels Sprouts 1 lb brussels sprouts 1/2 tsp pepper 1 tsp salt Balsamic vinegar Heat oven to 400 degrees. Rinse brussels sprouts.
ENTERTAINMENT
By Jasmine Wiggins | March 8, 2011
Lying in bed, the boyfriend and I debated dinner. “I could roast a chicken,” I said. “Roast a chicken? Why don’t we just get Thai food?” he asked. “Because,” I said, “this is the best roast chicken you’ve ever had in your life.” He eyed me skeptically. After a few hours and complaints that he was growing hungry, he shuffled over to the stove and stared at the browned bird. He sawed off a piece when I wasn’t looking.
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | December 9, 2010
Every once in a while, you come across a restaurant that has distinctive, well-prepared food at sensible prices. Havana Road in Towson is such a spot; it is a find. Situated in a storefront in on Pennsylvania Avenue in downtown Towson, Havana Road is small — about 30 seats — and serves only Cuban fare. But what it does with a limited menu, it does exceptionally well. Take, for example, the hummus trio ($6), an offering of black bean hummus, red hummus made with sun-dried tomatoes and hummus made with Cuban spices.
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | October 21, 2010
Bar food is different from restaurant cuisine. Bar food is straightforward fare, more substance than flair. Think battered pickles and hot roast beef sandwiches. Cockey's Tavern, a bar with a handful of dining tables, does a good job dishing out solid, satisfying bar food. The tavern, located in a space formerly occupied by the Vietnamese restaurant Pho and, before that, Mencken's Cultured Pearl, pays homage to its West Baltimore locale. Black-and-white photographs of the area's old industrial buildings hang on the walls.
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