Wednesday, April 28, 2010

Gale Gand's Dark Chocolate Shortbread Cookies

If you're like me and get that irresistible urge to dive head first (mouth open, of course) into something chocolate from time-to-time (okay, who are we kidding here?), then here's a nice little recipe I found on, where you'll find many sugar free recipes archived. This one is Gale Gand's Deep Chocolate Shortbread and sugar free or not, it has a rich chocolate flavor and does not lose that light flaky thing that shortbread does oh-so-well.
Until I completely understand the mechanics of blogging recipes, I'll only post the link and a few photos, if ya'll don't mind. If anyone can explain the whole copyright mystery to me regarding food blogging, I'd greatly appreciate your help!

First of all, the cookies were really an excuse to try out the 1970's Bosch (do-it-all) mixer my mom had recently given me.

Mom saved her 'fish money' to buy the much coveted machine. For years, to earn a little pin money, she had marked fish at the Eagle Creek National Fish Hatchery, as did I for one season. Not the easiest work in the world, but it was usually only 3 wintry weeks of freezing fingers and you were rewarded with a neat little green government check at the end.
But I digress...and most likely disgust...

The recipe is pretty straight forward. Mix all sugars, butter, vanilla and salt well, then add the flour and cocoa powder.
Pat it into a 6"x11" rectangle.
**Don't let the photo fool you, everything was covered with chocolate.
This is the cleaned up for company look!**

After pricking the dough, baking, and cooling... you get about 24 smaller rectangles!
As I said, flaky and good for a chocolate fix.
Aside from my lack of skill, it was pretty fast to pull together and good for an afternoon of childhood memories.
Thank you Gale Gand, where ever you may be, and to Splenda for making it available to all.

Sunday, April 25, 2010

Eating Out

While out shopping for a wall patch to mend the eye sore created by tearing out an entire room of chair rail, hubby and I felt the stirrings of our empty and complaining stomachs. It was time to try this Lebanese deli we'd kept catching glimpses of just off the highway. At first we couldn't even agree that it really was there, but after making a nuisance of ourselves on Rt. 35, near Woodman, we zeroed in on it's location. We were happy, everyone on Rt. 35 was happy and our stomachs were growling with anticipation.

So at 1:30ish on a Saturday we took our first steps through the doors of CedarLand. I can't say it's a place you'd want to take a date for atmosphere, but for a quick lunch out, it was clean and just fine with us.
We were greeted at the counter by a cheerful young woman who gently guided us through what-was-what and made recommendations at our request. Seating ourselves at one of 5 or 6 blue booths in the shop, we waited for our order, which was delivered to our table. Hubby ordered a Kafta Sandwich, which consisted of ground beef, parsley, onion and spices (as stated in their menu) and I had a Kebbe Sandwich, which had baked ground beef, stuffed with fried ground beef, onions and spices (also copied from menu).
We also ordered two large Thyme Pies on the side, which is kinda like a soft, round flat bread covered with thyme seasonings.
Now if you like flavor and something out-of-the-ordinary, this is the perfect lunch place for you. The food was presented wrapped in parchment and on paper plates, the drinks were in styrofoam cups and all was DEE-LISH. The Thyme Pies were probably a little too dry for me, but hubby loved it's a split decision there. The sandwiches, which are really wraps, were lightly grilled on the outside, which seemed to help the edibility factor, and very good.

Before we could leave, hubby and I had to go investigate the
4 large racks of food stuffs for sale. They had many types of olives, along with lentils, bulgur, and things I haven't a clue how to use, but looked oh-so-tantalizing.
What really drew hubby back to the front counter were the desserts, all flaky and honey-fied and calling his name. Temptation won the moment and we left with a small box containing an assortment of their flaky pastries.

All things being said, I wish we could've tried more, but...we know we will....
It's a great little hole-in-the-wall which might be missed if you're not paying attention. So please, pay attention. It's local, family-run goodness. We will indulge ourselves there again.
Here is a copy of their business card...And here is a link to their website, where a menu tab can be found, prices are reasonable.

I'll never be a great critic of cuisine, that's obvious. We enjoy trying new and interesting things and finding those great mom and pop shops that are so often overlooked. Some of the best food in the world originated in those kitchens and we want to see them thrive!
Look for more reviews as we scope them out in Dayton and on the road.

Saturday, April 24, 2010

Opening Salvos-Riverspitter Explained

Well, with something new, you always have to start somewhere. So in lieu of an introduction I'll tell you how I came up with the name for this blog...Riverspitter.

My maternal grandfather had a way with the language, always twisting and turning a word or phrase. He had at his disposal what seemed a catalog of wonderful, and sometimes naughty, ditties. The kind of stuff that made kids howl with glee and mothers do that scrunchy thing with their faces. One of our family favorites was a little rhyme that went like this:

I love you with all my heart, soul and liver.
If I had you in my mouth....I'd spit you in the river!

Okay, so I never said they made any sense, but we sure loved them.
This rhyme has followed my family into the 4th generation. My husband thought I was surely the screwiest blond he'd ever had misfortune of running across when my passion for annihilating the language presented itself shortly after the ring did. He then counted himself among the truly miserable when he found he had spawned 3 kids with a similar... eh-he...'talent'. Needless, to say, our family loves each other totally...with all our 'hearts, souls and especially livers'.