Lunch Box Chronicles: Day Seventy-Three (PEACE of Pizza)

The humidity is putting a damper on home cooked meals.   No oven for me these days.  Thank goodness we have a grill.

We made some grilled pizzas yesterday.  The grill was bit too hot (500) so burned the bottoms.  Next time, the grill should be lower 400 with the center burner off to create convention but not direct heat in the center.   Here's a picture of our creations:   Spelt Right Pizza Dough, Anjon's Pizza Sauce, Hannaford Mozzarella, sauteed mushrooms and garlic, chopped onions.   As you will see, I prefer a thick crust on the grill so the goodies on top don't seep through.

Notice the Peace Sign?

Yum.

Lunch Box Chronicles: Day Thirty Eight (Guest Chronicler Emily- My Sore Feet Are So Thankful for Guest Chroniclers!)

Thank goodness for Guest Chroniclers. This recipe is from Emily B. who stopped by the bakery last week with her college pal, Samantha. Both are recent grads from Clark U. I loved speaking with these two young women: idealistic, passionate, smart. And, they helped console me (and mop up) as the sink pump was backing up!

Tonight there was a mill wide open house, music, art, food, drink, games, fun. The weather was smashing! The River spectacular! We saw so many new and interesting faces, and hopefully gained a few more Spelt Right fans.

My feet, though, have seen better days. Boy, are they complaining for having to work all day. Stood up for at least 14 hours today. Those little toes are tingling!

And, this is where my feet thank today's Guest Chronicler, Emily, because now all I need to do is sit and type, rather than stand and create.

Ingredients: One Spelt Right Pizza Dough, thawed, fully risen.

As for the rest, you need to know how to shape and bake a pizza. Here is Emily's quote "We made the spelt dough with another friend for dinner on Wednesday evening and it was SO GOOD. I used garlic, scallions, blanched swiss chard & beet greens, parmesan & mozzarella, salt & pepper and an egg on top. See attached photo."

Although the instructions aren't very specific. You get the drift. And, an EGG, yes an EGG, cracked over the top of all of the ingredients and then baked. According to Samantha, Emily's friend, "The egg thing is awesome on pizzas!"

Lunch Box Chronicles: Day Eight (Spelt Right Calzones)

Today we are taking a short cut because this is going to be a very busy week. This week, we are promo-ing Spelt Right in several states. Wednesday, we are doing the Table Top Show at Associated Buyers in Portsmouth, NH (Associated Buyers is one of our distributors). On Thursday, we are participating in two Earth Day celebrations: One at the Environmental Protection Agency - Region One Celebration at Post Office Square Park in Boston, MA and the other at the Hannaford Supermarkets corporate headquarters in Scarborough, Maine. Friday, we will be demo-ing at the Whole Foods in Portland, ME; Saturday at the Whole Foods in Cambridge, MA Fresh Pond; Sunday at the Whole Foods in Cranston, RI and Providence, RI, and Monday at the Whole Foods in Wellesley, MA and Boston, MA (Symphony store)....

Pheewww we are tired just typing this.

Here's an easy-peasy Spelt stuffer. Calzone - Spelt Right style. Ingredients: One Spelt Right dough, fully risen; Erico's pizza sauce; low-fat mozzarella (we used Hannaford brand 16 ounce block). Allow dough to double in size, cut into 6 equal pieces, grate cheese. Lightly oil a cookie pan. Stretch dough or roll to about 1/4 inch thick. Put 1-2 TBL of sauce and grated cheese on dough. Shape into a triangle. Bake at 400 for 10-12 minutes or until brown.

Spencer gave these a two thumbs up. Olivia liked them, no rating. I give them a thumbs sideways to thumbs down. Very ordinary, but ok. Not my favorite, but definitely kid friendly. Can be enjoyed warm or cold.

Until tomorrow....

PS: Please read earlier posts about our reasons for insisting on feeding our kids only all natural foods, and why we eat spelt rather than common wheat. We're quite passionate about it for a good reason.