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.

Spelt - "the Grain of Youth" Ask Grandma!

Just returned from a whirlwind two days in Connecticut sampling Spelt Right bagels and pizza dough in the West Hartford and Glastonbury, CT Whole Foods. I love the West Hartford region! Great downtown. Incredibly appreciative customers who were so interested in learning about spelt and other options besides of the mono-culture of modern mass produced wheat. The best part of the trip, however, was spending the weekend with my 84 and 1/2 year old mom, who loves partaking in the promotion of this business. She'll point to her smooth hands saying to customers, "See, I started eating spelt and my arthritis cleared. I can now walk upstairs and go to bed without all the aches in my legs" Seriously! Perhaps, we should call spelt "the grain of youth."