This is some serious flour. It is wheat but doesn't cause the gluten sensitivities that people complain about.
I started using this flour from Tuscany (Italy) because they don't use chemicals on their wheat.
The flour is called Jovial and is Einkorn imported from Italy, found at Haars Health Food store on Delsea Drive in Vineland NJ. I follow the recipe on the bag and vary it slightly from pizza to bread to Stromboli rolls.
This bread I made was using the exact recipe for pizza dough, I let the dough rise about 1 hour instead of 2, wet my hands and formed 2 loaves, placed on parchment paper and baked at 500 deg for 30 mins. The secret for a crispy outside crust was adding 6 ice cubes in the bottom of the oven about 5 mins into the 30. The end result was a dense and crispy outside with a nice soft inside. My boys ate all the bread with red sauce and pasta.
I knew it was good when the boys bug me about pizza night every week. I highly recommend this flour for all your baking needs.
Live and Eat Well My Friends,
​Doc

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Nothing says good eating like Fresh Lamb kabobs. Who doesn't like eating street food off a stick? This is so easy to do and I will share with you the "How To".  Don't fear the Lamb it's not a scary meat to cook, the flavor is fatty and better than beef a more meatier taste. The key word is good taste when it comes to grilled lamb or any cooked lamb for that matter. I had a great teacher when it came to cooking lamb, he said keep it simple and let the lamb shine through.  Start with 5 lbs of cubed lamb shoulder from the butcher, you can use leg of lamb if that is not available. Cut your lamb into more manageable cubes if too big so they cook more evenly. Soak your wooden kabob sticks in water so they don't burn up or use stainless steel skewers. Place a cube then a cut of onion, then a cube of pineapple then a cube of lamb then a red or green pepper then another cube and so on.
Listen, put what you want on your skewers, the sky is the limit and mushrooms are great as well as squash. just remember things cook at different times so maybe make separate skewers for harder vegetables.  
Season your lamb lightly, no need to marinate or ruin your lamb with a ton of crap. Salt, pepper, oregano.
As your kabobs are grilling turn them every few mins and use the juice of a lemon to finish off the crust. I personally drizzle a little bit of olive oil on my kabobs at the beginning.
Serve over a nice rice pilaf with some Tazitki sauce, I'll save that recipe for another blog entry.
Eat and Live Well My Friends,
​Doc