Our concerts have returned to Riverside Park after almost two years! We are thrilled to be able to host these events thanks to our friends at Domino Sugar! Bring cash for the fan-favorite Domino Sugar crate raffle, and your RNA cups for drinks if you have one (or several) hiding in a kitchen cabinet!!
Sunday, July 11: Music by Roses n Rust; Ice Cream by Miss Twist
Sunday, August 8: Music by June Star; Smoking Swine will be on site serving up your BBQ faves, and Miss Twist will cool you down with her sweet treats. Beer and wine sales will benefit RNA.
Sunday, September 12: Music by Lost & Found Trio; Plus, Bistro Lunchbox will be serving up creative street fare with the freshest ingredients, and Miss Twist will cool you down with her sweet treats. Beer and wine sales will benefit RNA.
It’s back! We’re getting in the Halloween spirit with 3 hours of LIVE RADIO featuring local disc jockey DJ NateMare! You can expect some crowd favorites in the music mix, along with some spooky tunes, and your requests, too! Stream our station Friday, October 23 from 5-8pm from the comfort of your home, your stoop, your roof deck, or wherever you can practice appropriate social distancing! We encourage you to order carry out or delivery from local businesses to enjoy while you listen! Maybe even dine in and ask them to play our station! Feel free to dance, sing along, play games with the fam, wind down from the work week and just. have. FUN.
Please email… +SONG REQUESTS +LOCAL BUSINESS AD COPY or AUDIO CLIPS +SHOUT OUTS/THANK YOUS TO NEIGHBORS, TEACHERS, BUSINESSES, …to email@example.com
LOCAL PENINSULA RESTAURANTS- Please feel free to post your Friday Hours, Menu, and Phone Number/Website for ordering directly into the FB event page!! You can also tag us on Insta @rnabaltimore to ensure we share your daily special posts/stories whenever we log on!
Riverside Neighborhood Association, several other stakeholder organizations throughout Baltimore City, and the Baltimore City Planning Commission ARE OPPOSED to Council Bill #20-0570. We urge City residents to contact Council President Brandon Scott and their District Council Member to voice opposition before the bill goes to vote on October 14. Not only will this be an eyesore for our community and others that border the railways and I-95, but it will also contribute to the visual pollution and urban blight that already plague our City. Read a comprehensive Baltimore Brew article on the topic here.
In lieu of our spring Picnic in the Park, we present to you 2.5 hours of LIVE RADIO featuring local disc jockey DJ PolliNate! Tune in Sunday from the comfort of your home, your stoop, your roof deck, or wherever you can practice appropriate social distancing! We encourage you to order carry out or delivery from local businesses to enjoy while you listen! Feel free to dance, sing along, play games with the fam, hang with your roommates like you would at our park events of yesteryear, and just. have. FUN.
Please email… +SONG REQUESTS +LOCAL BUSINESS AD COPY +SHOUT OUTS, THANK YOUS, GREETINGS to neighbors, friends, and businesses you love …to firstname.lastname@example.org
LOCAL PENINSULA RESTAURANTS- Please feel free to post your Sunday Hours, Menu, and Phone Number/Website for ordering directly into the FB event page!! You can also tag us on Insta @rnabaltimore to ensure we share your daily special posts/stories whenever we log on!
The SoBo Pop-Up pool is bringing some big-time love to the Riverside Park Pool in summer 2019. Through color, furniture, landscaping, and shade, we are working to create a vibrant, lively, and fun community hub for everyone to cool off in the summertime. The improvements will be permanent, ensuring that the community can enjoy these changes for many years to come.
Thanks to the South Baltimore Gateway Partnership, we have been generously funded for furniture, shade, and supplies. But we are not done yet! Through your support, you will enable us to bring public art and programming to further enliven this community treasure. What does this mean? A welcoming mural in the front of the building, to greet visitors of the pool and park. Activities and events to bring the community together, with the potential of long-term programming, such as fitness and swim classes.
Donations may also be made via check (memo: SoBo Pop-Up Pool) and mailed to:
Riverside Neighborhood Association 200 E. Wells St. Baltimore, MD 21230
Bakers and tasters of all ages participated in our Holiday Cookie Contest sponsored by Domino Sugar on Monday, December 17. This year’s panel of judges included (left to right) Delegate Brooke Lierman, Peter O’Malley of ASR/Domino Sugar, and Senator Bill Ferguson (selfie by Bill).
After a blind tasting and much deliberation, our judges named the following winners of this year’s contest:
First Place: Lexi Fisher
Chocolate Sugar Cookies with Mint Frosting
1½ cups butter, softened
2 cups Domino white sugar
1 tsp vanilla extract
3½ cups all purpose flour (17.5 oz)
1½ cups cocoa (4.5 oz)
2 tsp baking powder
1 tsp salt
In a large bowl, beat butter and sugar until smooth, about 2 minutes. Mix in eggs and vanilla, about 30 seconds. Stir in flour, cocoa, baking powder, and salt. Cover and chill dough for at least one hour or up to 48 hours.
Preheat oven to 400F. Place about half the dough between two sheets of wax paper and roll to about ¼ – ½ inch thick. Peel off the top wax paper, then replace gently. Flip the dough and peel off the other piece of wax paper. Cut into shapes with cookie cutters. Place cookies about 1-2 inches apart on ungreased cookie sheet. Bake 6-8 minutes. Cool about 10 minutes on pan, then transfer to wire rack to completely cool before decorating.
Repeat with other half of the dough. Leftover dough will be easier to use if refrigerated prior to rerolling.
Royal Icing (Mint) Ingredients
2 lb Domino powdered sugar
¾ cup room temperature water
2 tsp peppermint extract
1 tsp cream of tartar
5 Tbsp meringue powder
Gel food colors, as desired
Sprinkles, etc., as desired
Place the powdered sugar into a large mixing bowl. In a measuring cup, combine water, peppermint extract, cream of tartar, and meringue powder. Stir well to combine. Add the wet ingredients to the powdered sugar. Beat on low to combine, then on medium-high to high until stiff peaks form. Keep covered, with saran wrap directly in contact with the frosting to prevent drying, at room temperature until use. Thin with water to the right consistency prior to use. Divide into portions and tint as desired.null
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup Domino sugar
1 tablespoon heavy cream
1 to 1 1/2 teaspoons rum extract
1 small pinch ground cloves
1 large egg yolk
4 teaspoons freshly grated nutmeg
24 foil-wrapped striped milk chocolate-white chocolate drops, such as Hershey Hugs, unwrapped
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes.
In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.
Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar.