Sunday, July 29, 2012

Lunch Box Chronicles: Day One Hundred Sixty Four (I've Gone Bananas!)


My intent was to write something funny, or inspiring, but I feel neither humorous nor inspirational, just a bit bananas.

Some of you know my story, others have bits and pieces, and many simply don't know or don't care. Don't worry, though, I'm not hurt. I get it! Everyone else's story can't become your own.

You would have too many layers to unfold, too many tangles to untangle. Life is too complicated. Inertia moves us from moment to moment. We do what we can just to survive.

And, we hope somewhere along the way that, if we work hard enough, hang tough, and remain dogged with our mission, we might actually achieve that which we set out to accomplish. But, I've been told that it also takes some luck.

Well, I've had some good luck. And have worked hard. And have hit some brick walls, experienced some bruises. But, I am still moving forward. My goal is to build a business - Spelt Right Baking - to have people chose better options for eating bread while having the grain spelt become a household staple - "Of course, I have spelt in the cupboard, right along side my quinoa, emmer, and wild rice." And to have Spelt Right be the brand that everyone associates with spelt. And, side by side with these goals, I hope to benefit my family and my business partners, for sticking by me, cheering me on, being a part of that essential luck, and keeping me from going completely bananas.

PS: Did I mention that Spelt Right is on its way. We did our very first demo in the NYC Whole Foods - Upper West Side - and we plan on doing many more. And, with a little luck, we hope to get into many more stores in this great city.

Here is a DELICIOUS recipe - whether you are going bananas or not.


1/2 cup softened butter
3/4 cup organic evaporated cane sugar
2 TBL molasses
2 eggs beaten
1 cup whole VITA spelt
1 cup sifted (white) VITA spelt
1/4 cup orange juice
1 teaspoon aluminum free baking powder
1/2 teaspoon salt
3 ripe bananas mashed

Pre-heat oven to 350. Cream butter and sugar; add eggs; beat well. Add dry ingredients. Mix. Add bananas and orange juice. Mix well. Butter and dust with flour a baking dish. You can use a flat Pyrex type dish, 9" x 7"or a 5"x 9" loaf pan. For the flatter dish, bake for about 45 minutes until toothpick comes out clean. For the loaf pan, about an hour.

Friday, July 6, 2012

Lunch Box Chronicles: Day One Hundred Sixty Three (On Ushering in A New Season and Flavors)

I missed the entire month of June! My intentions were there, but I simply did not have a speck of time to express myself in this semi-public forum. And, then, there are the emotions. The ones that made it too painful to write. The ones that force me to face the realities of love, life, and loss. The lingering void of knowing my beautiful niece no longer graces this earth; the non-linear episodes of time experienced by my 86 year old mom; the constant pull between self and non-self. The impenetrable feeling that there is so much more to do, but never never enough time or resources.

And, then I am thankful, just for the times when I can cook, create memorable flavors, and feed my family. And, the tastes bring life into the present. And, everyone who takes a bite experiences it - the love, life, and satisfaction - even if only for a moment.

Here is pizza that welcomes in summer - It's made with my awesome Spelt Right Pizza Dough, extra virgin olive oil, onions, sauteed summer squash, sauteed mushrooms, crushed garlic, and fresh mozzarella from Little Italy - Arthur Avenue in the Bronx.

Make sure the dough is fully risen (in bag) before use. Gently work to a pizza shape on a well oiled stainless steel baking pan. Bake for 10 minutes on 450, then top with all the toppings, and put back in the oven for another 10-20 minutes.

Enjoy, reflect, savor the memories of those gone by, and enjoy the moments with those here and now.