This storied franchise first began in South Florida. In 1946, the AAFC placed a team in Miami called the Seahawks. The team accrued over $300,000 in debt and was eventually taken over by the league. The following season, the club was purchased by a group led by Robert Rodenburg and the team was relocated to Baltimore.
In 1950, Baltimore was one of three AAFC teams which merged into the NFL. After going 1-11-0 with horrid crowds the first NFL season, then-Colts owner Abraham Watner sold the club to the NFL for $50,000. The team was moved to Dallas and renamed the Texans for the 1952 season. During the year, the team was taken over by the NFL for financial reasons. The next year, the team was back in Baltimore.
In 1983, the Colts began talking with prospective cities for a possible relocation, such as Phoenix, Jacksonville, Birmingham, Indianapolis, Memphis and New York. The team moved to Indianapolis in 1984.
Some of the NFL’s most eminent players have found a horseshoe on their helmet including Johnny Unitas, Bubba Smith, Peyton Manning and Raymond Berry, to name a few.
This franchise has won five NFL titles, including two Super Bowls.
The team got its nickname from a “name-the-team” contest won by Charles Evans of Maryland. The nickname "Colts" was chosen because of the tradition and history of horse racing and breeding in the area.
Origin Facts:
Established: 1946
Original Owner: Harvey Hester
Original Colors: Orange, green, silver & white
First Stadium: Burdine Stadium, seating 74,476
Retired Jerseys: No. 89 Gino Marchetti, No. 22 Buddy Young, No. 70 Art Donovan, No. 82 Raymond Berry, No. 19 Johnny Unitas, No. 24 Lenny Moore, No. 77 Jim Parker
Our freshly made, hot-out-of-the-oven Pepperoni Garlic Bread is the perfect homemade garlic bread to serve with any of your Italian favorites.
- 1 (1-pound) loaf Italian bread, cut in half lengthwise
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 plum tomatoes, chopped
- 1/4 cup pepperoni slices, chopped
- 1/2 cup thinly sliced scallions
- 1 1/2 cups (6 ounces) shredded mozzarella cheese
- Preheat oven to 450 º. Place bread, cut-side up, on a foil-lined baking sheet; set aside.
- In a small bowl, mix together garlic, olive oil, salt, and pepper. Brush mixture over cut sides of bread, sprinkle with tomatoes, pepperoni, and scallions, then top with cheese.
- Bake in upper half of oven 8 to 10 minutes, or until cheese is melted and edges of bread are browned. Cut into 1-inch pieces and serve.
** Instead of a loaf of Italian bread, you can try this with a couple of submarine rolls if that's what you've got on hand. And you can garnish this with chopped sweet pepper or fresh herbs, if you like.
1931 – Morley Safer, American journalist (d.2016)
- In 1945 Achille Gaggia invented the modern espresso machine which further popularized the cappuccino.
- The Mid 1990s – Cappuccino was made more widely available to North Americans as upscale coffee houses sprang up.
- Late 1990′s to Early 2000′s – Cappuccinos became popular in the United States concurrent with the boom in the American coffee industry.
- The start of the 21st Century – A modified short-cut version of the cappuccino started being served at fast-food chains.
- While steaming the milk you must pay close attention to attain the correct ratio of foam, thus making the cappuccino one of the most difficult espresso-based beverages to make properly.
- A skilled barista may create artistic shapes while he/she is pouring milk on top of the espresso coffee.
