Lunch Box Chronicles: Day Seventy-Five (Guest Chronicler Diana S.)

Well, folks, I have officially crossed over into another plain.  Who says you can't teach an old dog new tricks?

I have learned new vocabulary words these days as we try to figure out how to transport our GLORIOUS Spelt Right bagels to faraway lands.  First word: LOGISTICS - sounds complicated and it is, but in simple terms means "how in the hell do we get this bagel from here to there without flipping over trucks, thawing out product, or breaking the bank?"  The second word is "REEFER".  Now, when I was in college and someone said reefer, it evoked images of smoke and dreadlocks, and perhaps songs by Jimmy Cliff.   In my NEW WORLD, REEFER is another term for a truck with a cooling unit in it a/k/a a truck that will keep our product safe from thawing out.   And, the third word of the day is "SLEEPER", which in my other world meant a boring professor or a slow movie or some lecturer who was pontificating about this or that.  In my NEW WORLD, SLEEPER means the cab of a truck, perhaps a REEFER with a cozy compartment in it for truckers to sleep in.   I also learned that SLEEPER means that the truck is configured in such a way that it simply can't negotiate the windy driveway at the beautiful SPARHAWK MILL, which in turn keeps me SLEEPLESS.....and still trying to figure out LOGISTICS.   

So with all of this energy spent on logistics, reefers, and sleepers, I simply have not had time to cook.  My kids are getting a lot more 'away from home' meals these days.   Good thing we have good food choices in Portland Maine.   Also good thing that I have good friends, some new, some aged-well, who are providing wonderful incarnations with Spelt Right pizza dough and bagels to post on the Spelt Right Lunch Box Chronicles.   Tonight I will post two such recipes, one from Diana (a friend from high school with whom I reconnected on FaceBook) and the other Steff Deschenes (a friend made this year with whom I have connected on FaceBook).  Both are very neat woman.

Here's Diana's recipe:

Grilled Spelt Right pizza: fresh veggies & sheep cheese!  

Now, I can't tell you exactly how Diana made this, but I am going to guess that she let the Spelt Right Pizza Dough rise to double its size inside the bag, and then GENTLY shaped the dough into some free form shape (who says pizzas always have to be circular?) on a pizza peel dusted with corn meal.   Topped with grilled veggies of her choice and SHEEPS MILK CHEESE.   She then gently schooched the pizza on a grill which was about 400 F......What can I say, my mouth is watering!   We have been saying that Diana needs to come up to visit.  Perhaps, the time is now.  I am HUNGRY.